Prospect Info: Draft 2025 - Waiting for the Draft Lotto

[Jesse]

Had to go to Kansas City for work. We went to a fancy steak house. One of my colleagues had the audacity to order their steak well done and asked for A1 as well.

I like A1 sometimes, I'm tired of hiding it.

 

[BlindWillyMcHurt]

I like A1 sometimes, I'm tired of hiding it.

This is acceptable... provided we're talking like... a flat iron or London broil yeah?

I swear Jesse you better not be saucin' up 100 dollar ribeyes with all that fancy hockey writer money!

 

[The Old Master]

Had to go to Kansas City for work. We went to a fancy steak house. One of my colleagues had the audacity to order their steak well done and asked for A1 as well.

well, he could have asked for ketchup. "Small wins"

 

[Rakell67]

I like A1 sometimes, I'm tired of hiding it.

Try A1 mixed with a hint of Ranch dressing on baked potato with butter. So good!

 

[CheckingLineCenter]

I think the two players with the quickest path to the NHL outside of the top two are Eklund and Frondell. They've already been playing with and against grown men.

I would also put Hagens on the fast track in terms of getting to league. Pretty feasible to imagine him signing and turning pro at the end of 2025-26.

(being impactful may be longer).

 

[Jesse]

This is acceptable... provided we're talking like... a flat iron or London broil yeah?

I swear Jesse you better not be saucin' up 100 dollar ribeyes with all that fancy hockey writer money!

No sir, just for stuff I cook at home like flat irons or something. No Filets. I also really like it with pork chops.

 

[BlindWillyMcHurt]

No sir, just for stuff I cook at home like flat irons or something. No Filets. I also really like it with pork chops.

Oh well then yeah... this should just be common sense. A1 is actually really great IMO... but even I wouldn't put it on an expensive cut of meat and I'm a heathen. Though I suppose they are ALL expensive, now. And frankly I've always found most "top end" cuts to be overrated. I've always preferred a good burger over a steak, anyway. Or shit even a good chop like you just mentioned.

Flat irons have actually done me very well for a while, now. I just fork the shit out of them and drop 'em in a bag of simple marinade for a few hours before they hit the grill. Cook to just past rare and slice thin. Serve with A1 or horseradish. Shit now I'm hungry thanks lol

 

[CheckingLineCenter]

Im a filet hater. Good ones are good but they are really hard to get correct and as a result they can be very chewy, even if rare/med rare

My hot take is NY strip > Ribeye. I think the leaner cut allows more of that actual steak flavor, not just fat flavor. I like a Ribeye but prefer to cook them myself. Restaurant will take what is already a fatty cut and then bathe it in like a stick and a half of butter and the result is too greasy for me.

 

[BlindWillyMcHurt]

Im a filet hater. Good ones are good but they are really hard to get correct and as a result they can be very chewy, even if rare/med rare

My hot take is NY strip > Ribeye. I think the leaner cut allows more of that actual steak flavor, not just fat flavor. I like a Ribeye but prefer to cook them myself. Restaurant will take what is already a fatty cut and then bathe it in like a stick and a half of butter and the result is too greasy for me.

We might not always agree on hockey but when it comes to food...

 

[CheckingLineCenter]

We might not always agree on hockey but when it comes to food...

I swear I’m not 300 lbs

 

[BlindWillyMcHurt]

I swear I’m not 300 lbs

Hey bud I wouldn't judge if you were!

Luckily I've mostly maintained my crazy metabolism from my youth to help burn off all the booze and tasty mistakes. And the gym and never-ending yardwork takes care of the rest... mostly.

 

[HandshakeLine]

Im a filet hater. Good ones are good but they are really hard to get correct and as a result they can be very chewy, even if rare/med rare

My hot take is NY strip > Ribeye. I think the leaner cut allows more of that actual steak flavor, not just fat flavor. I like a Ribeye but prefer to cook them myself. Restaurant will take what is already a fatty cut and then bathe it in like a stick and a half of butter and the result is too greasy for me.

I'm a fan of hanger cuts, for similar reasons.

 

[GilbertSeinfeld]

For those who might have missed the news, the draft lottery will take place on May 5, so we'll know by May 7 whether or not the Pens will have this year's or next year's Rangers 1st.

 

[Jared Grayden]

For those who might have missed the news, the draft lottery will take place on May 5, so we'll know by May 7 whether or not the Pens will have this year's or next year's Rangers 1st.

The Rangers don't have to make a decision until 48 hours before the draft.

 

[Pancakes]

I'm a big sauce guy. I probably wouldn't use any on a prime cut of meat like a filet mignon, but for something more mid tier why not.

I really like Pickapeppa. It goes nice with stuff like London Broil or other mid tier meat cuts. A1 is good too though. So is Worcestershire sauce.

 

[cygnus47]

The Rangers don't have to make a decision until 48 hours before the draft.

But how do you feel about steak sauce?

At least we'll have something concrete to talk about May 5th.

 

[Jared Grayden]

But how do you feel about steak sauce?

At least we'll have something concrete to talk about May 5th.

I don't use any sauces. I rarely have red meat and when I do it is organic grass-fed.

 

[GilbertSeinfeld]

The Rangers don't have to make a decision until 48 hours before the draft.

I thought it was 48 hours after the lottery is determined.

I stand corrected.

And, I use A-1 on everything.