Rumor: 2022-2023 Trade Rumors and Free Agency (Mod Warning in OP)

[The Pwnerer]

Speaking of Detroit, its going to be fascinating which one of the young East teams make the next jump. Buffalo, Ottawa, New Jersey all looking pretty good in their rebuild as well. I look at those prospect pools and it looks so damn good on paper. I'd say the only team out West whose unfortunately on the rise again is LA.

 

[henchman21]

Detroit went wild, but went wild with pretty much everyone short term. Copp, Chiarot, and Husso are the longest term guys and only 5,4, and 3 years. The rest are 1-2 year deals where they are bridges to the influx of youth coming in. They are likely a fringe team next year, but the whole East is going to be challenge. Outside of Philly and Buffalo, there isn't likely to be an easy team.

 

[dahrougem2]

Yzerman went wild this off-season but I love it.

Out	In
C Sam Gagner LW Vlad Namestikov (TDL) RW Carter Rowney D Danny DeKeyser D Olli Juolevi D Nick Leddy (TDL) D Marc Staal D Troy Stetcher (TDL) G Thomas Greiss	C Andrew Copp LW Dominik Kubalik RW David Perron D Ben Chiarot D Robert Haag D Olli Maata D Mark Pysyk (IR) G Ville Husso

Detroit was reasonably decent last year. They were 24-24-6 at the beginning of March, and that was with no Vrana for the first 56 games and terrible .891 goaltending from Greiss.

Then Fabbri tore his ACL later in March and they sold off a few players at the deadline, resulting in the bottom falling out. But now that they've bulked up this off-season (with some speculation they could go after Klingberg) and Edvinsson making his debut, I think they have a good team that should be in WC contention most of the season:

LW	C	RW
Bertuzzi	Larkin	Raymond
Vrana	Copp	Perron
Kubalik	Suter	Zadina
Erne	Rasmussen	Sundqvist
IR: Fabbri		Smith

LD	RD
Chiarot	Seider
Maatta	Hronek
Edvinsson	Lindstrom
Oesterle	IR: Pysyk
Haag	IR: Walman

G
Husso
Nedeljkovic

The other big thing is Blashill was an atrocious coach, probably worst in the NHL. Even without the player adds, Lalonde behind the bench is going to be huge for them.

I don't think this team touches WC contention. Florida, Toronto, Tampa Bay are all better looking teams and, when healthy, so is Boston. And that's just their own division.

 

[TruePowerSlave]

Definitely need a #2C. They can wait until the deadline, however that's risky as there might not be that many options and no guarantees you will actually get one.

 

[henchman21]

I don't think this team touches WC contention. Florida, Toronto, Tampa Bay are all better looking teams and, when healthy, so is Boston. And that's just their own division.

I think Boston is the most likely team to nosedive. On paper (assuming the signings happen) and by history that is still a good team... but if there is a team that falls of the cliff, Boston looks like the most likely. Wouldn't shock me at all to see them miss the playoffs and miss by a decent margin.

 

[Hornstar]

He's not as bad of skater as Jost. Much better in the small areas of the ice. The same plague of size/skating combo of Jost is there, just not as bad. I'm pretty sure I started the Jost isn't going to make it as a center bandwagon.

Jost started that all by himself

 

[EdAVSfan]

Definitely need a #2C. They can wait until the deadline, however that's risky as there might not be that many options and no guarantees you will actually get one.

There’s also no guarantees that there are any right now.

There’s risk with both options.

 

[Richard88]

Someone needs to share this with Nate...

 

[shadow1]

I don't think this team touches WC contention. Florida, Toronto, Tampa Bay are all better looking teams and, when healthy, so is Boston. And that's just their own division.

Those teams all look to be better, but history says teams we're not expecting will fall off.

Last year it was Golden Knights->Kings & Islanders->Rangers.

 

[Bill Peckerskull]

 

[Richard88]

 

[Bender]

I believe we were promised a recipe???

 

[henchman21]

I believe we were promised a recipe???

View attachment 573147

Fine fine....

 

[Balthazar]

Someone needs to share this with Nate...

Some journalist actually asked Matthews after they got eliminated last year what were his thoughts about the fact that no 10M+ player ever won the cup in the cap era.

He didn't know what to say.

 

[Bill Peckerskull]

 

[henchman21]

For the dough:

3 cups of Bread Flour (recommend >12% protein)
1/4 cup of melted butter
3/4 tsp of salt (bump up 1/2 tsp if using unsalted butter)
1 egg + 1 addl egg yolk
1/4 cup granulated sugar
5/8 cup 100deg WHOLE milk
1 tbsp heavy cream
1 packet of baking yeast/2 teaspoons/1/8 cup sourdough starter

For Filling:

2/3 cup dark brown sugar
1 tbsp molassis
2 tbsp cinnamon
1/4 cup softened, room temp butter

For Frosting:

4 oz room temp cream cheese, room temp
3 tbsp room temp butter
3/4 cup powdered sugar
3 vanilla beans split and insides scrapped out



1. Warm milk and add yeast. If yeast shows activity within 15 minutes, you're good. If not, go get yeast. Mix in wet ingredients (sugar, butter, eggs, and cream)

2. Mix dry ingredients and then add wet ingredients.

3. If you have a stand mixer, run on medium speed for ~8 minutes. It should ball up and hold when you stretch it. If you don't... get those arms working! Knead dough for ~5 minutes on floured surface. Then set aside and for the next ~hour to hour and a half, do stretch and folds every ~20 minutes until ball is tight and easy to handle.

4. Let rise until doubled... whatever time that takes.

5. Mix all ingredients for the filling

6. Once dough is risen, roll into a rectangle... whatever size you like... but I'd recommend roughly 15" x 10"

7. Spread filling, all over dough except a 1/2" at one end

8. Roll dough leaving the 1/2" section at the end, seal the end (dough is usually sticky enough to do it on it's own, but don't be afraid of water or some egg was to seal.

9. Cut into how many ever sections you want... I usually do 8-10. Pro tip, use dental floss to cut for the cleanest edges

10. Place in WELL buttered pan and let rise covered for ~45 minutes.

11. Place in 350 deg oven until golden brown... and that is darker than you think.

12. Pull out and let rest for 20 minutes.

13. Mix frosting and frost buns

14. If you're @UncleRisto insert semen in the middle for a nice surprise

 

[EdAVSfan]

Perfect. Hopefully the Avs give us some reading material to enjoy with our dessert

 

[BaconNater]

Whole milk and butter instead of disgusting cooking oil is key

 

[henchman21]

Whole milk and butter instead of disgusting cooking oil is key

and the higher quality milk and butter, the better

 

[The Abusement Park]

 

[Spirits]

Someone needs to share this with Nate...

The longer this goes on coupled with the fact that he won a cup and has been underpaid for 4 years or so...I don't think he is taking a cut now.

 

[Richard88]

For the dough:

3 cups of Bread Flour (recommend >12% protein)
1/4 cup of melted butter
3/4 tsp of salt (bump up 1/2 tsp if using unsalted butter)
1 egg + 1 addl egg yolk
1/4 cup granulated sugar
5/8 cup 100deg WHOLE milk
1 tbsp heavy cream
1 packet of baking yeast/2 teaspoons/1/8 cup sourdough starter

For Filling:

2/3 cup dark brown sugar
1 tbsp molassis
2 tbsp cinnamon
1/4 cup softened, room temp butter

For Frosting:

4 oz room temp cream cheese, room temp
3 tbsp room temp butter
3/4 cup powdered sugar
3 vanilla beans split and insides scrapped out



1. Warm milk and add yeast. If yeast shows activity within 15 minutes, you're good. If not, go get yeast. Mix in wet ingredients (sugar, butter, eggs, and cream)

2. Mix dry ingredients and then add wet ingredients.

3. If you have a stand mixer, run on medium speed for ~8 minutes. It should ball up and hold when you stretch it. If you don't... get those arms working! Knead dough for ~5 minutes on floured surface. Then set aside and for the next ~hour to hour and a half, do stretch and folds every ~20 minutes until ball is tight and easy to handle.

4. Let rise until doubled... whatever time that takes.

5. Mix all ingredients for the filling

6. Once dough is risen, roll into a rectangle... whatever size you like... but I'd recommend roughly 15" x 10"

7. Spread filling, all over dough except a 1/2" at one end

8. Roll dough leaving the 1/2" section at the end, seal the end (dough is usually sticky enough to do it on it's own, but don't be afraid of water or some egg was to seal.

9. Cut into how many ever sections you want... I usually do 8-10. Pro tip, use dental floss to cut for the cleanest edges

10. Place in WELL buttered pan and let rise covered for ~45 minutes.

11. Place in 350 deg oven until golden brown... and that is darker than you think.

12. Pull out and let rest for 20 minutes.

13. Mix frosting and frost buns

14. If you're @UncleRisto insert semen in the middle for a nice surprise

250ml too much milk

 

[Spirits]

FTR before being labeled a hater, I think Newhook has real potential to be a great 2nd line wing with mid 50 point upside (I say that as an average… career years are higher). I’ve long thought this and when he gets the center burden off his shoulders… he’s a better player. He’ll shine if put on the wing full time in a top 6 role.

Similar to Dutchy?

 

[MacKaRant]

I think Boston is the most likely team to nosedive. On paper (assuming the signings happen) and by history that is still a good team... but if there is a team that falls of the cliff, Boston looks like the most likely. Wouldn't shock me at all to see them miss the playoffs and miss by a decent margin.

Boston will be missing three key players (Marchand, McAvoy, Grzelcyk) for the first couple months of the season due to injuries they sustained at the tail end of this one. They could be in an Islanders like situation from the past season by the time they start getting their stars back.

 

[Bender]

For the dough:

3 cups of Bread Flour (recommend >12% protein)
1/4 cup of melted butter
3/4 tsp of salt (bump up 1/2 tsp if using unsalted butter)
1 egg + 1 addl egg yolk
1/4 cup granulated sugar
5/8 cup 100deg WHOLE milk
1 tbsp heavy cream
1 packet of baking yeast/2 teaspoons/1/8 cup sourdough starter

For Filling:

2/3 cup dark brown sugar
1 tbsp molassis
2 tbsp cinnamon
1/4 cup softened, room temp butter

For Frosting:

4 oz room temp cream cheese, room temp
3 tbsp room temp butter
3/4 cup powdered sugar
3 vanilla beans split and insides scrapped out



1. Warm milk and add yeast. If yeast shows activity within 15 minutes, you're good. If not, go get yeast. Mix in wet ingredients (sugar, butter, eggs, and cream)

2. Mix dry ingredients and then add wet ingredients.

3. If you have a stand mixer, run on medium speed for ~8 minutes. It should ball up and hold when you stretch it. If you don't... get those arms working! Knead dough for ~5 minutes on floured surface. Then set aside and for the next ~hour to hour and a half, do stretch and folds every ~20 minutes until ball is tight and easy to handle.

4. Let rise until doubled... whatever time that takes.

5. Mix all ingredients for the filling

6. Once dough is risen, roll into a rectangle... whatever size you like... but I'd recommend roughly 15" x 10"

7. Spread filling, all over dough except a 1/2" at one end

8. Roll dough leaving the 1/2" section at the end, seal the end (dough is usually sticky enough to do it on it's own, but don't be afraid of water or some egg was to seal.

9. Cut into how many ever sections you want... I usually do 8-10. Pro tip, use dental floss to cut for the cleanest edges

10. Place in WELL buttered pan and let rise covered for ~45 minutes.

11. Place in 350 deg oven until golden brown... and that is darker than you think.

12. Pull out and let rest for 20 minutes.

13. Mix frosting and frost buns

14. If you're @UncleRisto insert semen in the middle for a nice surprise