Speculation: Lazerus: Kaprizov to Chicago in 2026

[HawksDub89]

I'm talking about the damn lasagnas Giordanos serves up.

Lmao.

Giordanos is chain level Chicago deep dish.

Tavern style is significantly better.

 

[AKL]

Minnesota absolutely blows like 8 months out of the year. So Mild fans can show themselves out before talking down another place to live. My sister and her husband live in Edina now. If cookie cutter suburbia is your thing, enjoy.

None of the people talking bad about the city itself are Wild fans, and none of the Wild fans in this thread have said anything bad about the city itself, just to be clear.

 

[Xirik]

I am thankful that Lazerus awoke from the dead once more to deliver us this important news.

 

[GaryU]

I am thankful that Lazerus awoke from the dead once more to deliver us this important news.

Lazarus said it...I'm SURE it will happen.

 

[x Tame Impala]

Who exactly is inconsequential
Just wondering

Personally I think 9/10 prospects are usually inconsequential. I've been on this forum since August 2012 and have heard plenty of people arguing about the strength of their prospect pools. No guarantees of anything in hockey. Highly selected picks don't make it. Players bust. They don't develop well. You have to get lucky.

Prospects be damned, the Hawks are a lotto team and have a lot of work to do to get back to being a perennial Cup contender.

 

[Poppy Whoa Sonnet]

Just like the Tkachuk to St. Louis rumors, then this means Kaprizov is getting traded next year to whatever team he's willing to extend with, with a FO willing to pay the acquisition cost.

 

[These Are The Days]

The pizza.

I am a life long Floridian and have only passed through Chicago in connecting flights to other places. But I will throw down on sight if you ever disrespect pizza in any form again. Chicago pizza is all the proof we need of a loving God

 

[IWantSakicAsMyGM]

I am a life long Floridian and have only passed through Chicago in connecting flights to other places. But I will throw down on sight if you ever disrespect pizza in any form again. Chicago pizza is all the proof we need of a loving God

My family is from New York. To me, calling the deep dish from Chicago a "pizza" is disrespecting pizza. It has a lot of the same ingredients as a pizza, and is delicious in its own right, but it's not pizza. It's more like a pizza inspired casserole.

 

[CallMeShaft]

Tavern >>> Deep Dish

-All Chicagoans

 

[BagHead]

Lmao.

Giordanos is chain level Chicago deep dish.

Tavern style is significantly better.

It is the best part of Chicago, AINEC, and I never use AINEC.

For reference: I like Chicago, my wife's family is from there, and I like them too.

 

[MK9]

Once again for folks who don’t know/read laz he’s a complete clown.

So, he's the Adrian Dater of Chicago.

 

[MK9]

Lmao.

Giordanos is chain level Chicago deep dish.

Tavern style is significantly better.

I like both styles.

Back in the 80's We used to have a place that was based down in Chicago called 'My Pi' (using the sign for 3.14). Can't remember what year it closed here, but as far as I've looked a year or two ago they're still open down there. Think they offer both options. No idea if they did tavern style back then. Think everyone here just assumed that deep dish was the only version.

 

[Mrfenn92]

So, he's the Adrian Dater of Chicago.

Basically yes

 

[These Are The Days]

My family is from New York. To me, calling the deep dish from Chicago a "pizza" is disrespecting pizza. It has a lot of the same ingredients as a pizza, and is delicious in its own right, but it's not pizza. It's more like a pizza inspired casserole.

I am not understanding how a pie baked with tomato sauce, cheese and toppings is not pizza because it's layered. You are literally getting more food and the bonus of caramelized tomato sauce with parmesan on top. That's like arguing a 5 bedroom house with 2.5 bathrooms can only be on the ground floor and adding a second story with 4 bedrooms and 1 bathroom on top makes it a house casserole. There's more than one way to make a pizza no different than building a home. You're doing the exact same thing. Just differently

Now agree with me or I will be forced to go full Florida Man and throw an alligator at you or something

 

[These Are The Days]

Important update in the great pizza debate

My gator, Chomps will not participating as the flooding caused by the recent hurricane has allowed him to escape. He was spotted 6 miles up the Withlacoochee River

I will now be forced to do what every person in Florida does, if you disagree; I will turn everything into a pseudo political discussion with nonsensical ad hominem attacks. Because @IWantSakicAsMyGM disagrees with my politics, he both knows nothing of good food or patriotism

 

[IWantSakicAsMyGM]

I am not understanding how a pie baked with tomato sauce, cheese and toppings is not pizza because it's layered. You are literally getting more food and the bonus of caramelized tomato sauce with parmesan on top. That's like arguing a 5 bedroom house with 2.5 bathrooms can only be on the ground floor and adding a second story with 4 bedrooms and 1 bathroom on top makes it a house casserole. There's more than one way to make a pizza no different than building a home. You're doing the exact same thing. Just differently

Now agree with me or I will be forced to go full Florida Man and throw an alligator at you or something

Calling a Chicago deep dish a "pizza" is akin to calling a three story townhouse a "ranch style" house because it was built using essentially the same materials and has the same number of bedrooms and bathrooms. But, it's not a ranch, because ranch styles houses only have a single floor. It's the same reason why a layered casserole isn't a pizza.

 

[Ducks DVM]

Calling a Chicago deep dish a "pizza" is akin to calling a three story townhouse a "ranch style" house because it was built using essentially the same materials and has the same number of bedrooms and bathrooms. But, it's not a ranch, because ranch styles houses only have a single floor. It's the same reason why a layered casserole isn't a pizza.

Bad analogy. They’re both “houses”. Your argument oils down to “ranch style =/= townhouse style”, but they are both “houses”.
Same as saying “Chicago style =/= New York style” they’re both “pizza”.

I’ve never understood people who don’t like both styles, who prefer to limit their gastronomical choices for “reasons”.

 

[BagHead]

All this talk of "casserole", suddenly. You're in a thread about a Minnesota Wild player, where you KNOW Minnesotans will be reading it, and you have the audacity not to call it "hot dish"? And for that matter, "pizza hot dish" sounds effing amazing, so what's the problem here? Dammit, I'm hungry now!

Bad analogy. They’re both “houses”. Your argument oils down to “ranch style =/= townhouse style”, but they are both “houses”.
Same as saying “Chicago style =/= New York style” they’re both “pizza”.

I’ve never understood people who don’t like both styles, who prefer to limit their gastronomical choices for “reasons”.

Amen. Let's eat.

 

[IWantSakicAsMyGM]

Bad analogy. They’re both “houses”. Your argument oils down to “ranch style =/= townhouse style”, but they are both “houses”.
Same as saying “Chicago style =/= New York style” they’re both “pizza”.

I’ve never understood people who don’t like both styles, who prefer to limit their gastronomical choices for “reasons”.

No, calling a ranch style and a townhouse both generically "houses" is the same as calling Chicago deep dish and pizza both generically "food". It's technically true, but sharing a generic umbrella category doesn't change the fact that there are massive differences that make them very different things.

And, I also don't understand people who don't like both pizza and deep dish, as I think they are both delicious. But I get really confused when people insist on calling the deep dish a "pizza", when it's very obviously a type of casserole.

 

[jaysoneil]

Every city has good pizza, because all pizza is good.

Let's talk about those Vienna beef hot dogs.

 

[Bourne Endeavor]

I get Chicago has some good pieces moving forward, but it wouldn't exactly be the place I would want to go to if I wanted to win

I guess the logic is more "I want to win... eventually. I also want to make a stupid amount of money and the Hawks will probably have the cap space to give it to me."

In a strange sort of way, it does make sense. If Kaprizov is looking for that 11M contract, Chicago's one of the few teams who could afford it while being on the rise.

 

[Dave92]

Is Bedard still projected to be that type of player? He had a good year but nothing close to guaranteeing winning.

 

[BagHead]

No, calling a ranch style and a townhouse both generically "houses" is the same as calling Chicago deep dish and pizza both generically "food". It's technically true, but sharing a generic umbrella category doesn't change the fact that there are massive differences that make them very different things.

And, I also don't understand people who don't like both pizza and deep dish, as I think they are both delicious. But I get really confused when people insist on calling the deep dish a "pizza", when it's very obviously a type of casserole.

• What about specialty pizzas? What do you call taco pizza? Is it a taco or a pizza?
• Could anything on pizza dough be a pizza as long as it only has your required number of layers on it?
• What if I put one more super thin layer of tomato sauce on top, so thin it doesn't even cover the entire pizza? Is that a topping, or a layer?
• What if that layer was instead just more meat? Isn't that just a second topping?
• Does the thickness of the pie matter? What about the thickness of the crust?
• Does it need to have sauce to be called a pizza, and if it does, which sauces disqualify it? Taco pizza uses salsa, for instance.
• Does it need pizza dough? If I made a cornbread crust instead, put on single layers of tomato sauce, cheese, and pepperoni, what would that food be called by you?
• I'm going somewhere with this, I promise.
• If I cook a pizza to your exact naming requirements, but the cheese cooks somewhat porously and some of the sauce seeps out onto the top during the eating of it, does it transform from a pizza to a casserole?
• If I stack one already cooked piece of pizza on top of another piece, has it become a casserole?
• Does it need to be round or are rectangles and squares still pizza?

For me, when I stop to consider how wide the variations on pizza are, I start to realize that "pizza" is a spectrum of different foods, not a single food item. Calling something pizza is tantamount to calling finned food "fish", when it can actually be any species of fish cooked in any number of ways. It's imprecise as hell, but it's still accurate.

 

[IWantSakicAsMyGM]

• What about specialty pizzas? What do you call taco pizza? Is it a taco or a pizza?
• Could anything on pizza dough be a pizza as long as it only has your required number of layers on it?
• What if I put one more super thin layer of tomato sauce on top, so thin it doesn't even cover the entire pizza? Is that a topping, or a layer?
• What if that layer was instead just more meat? Isn't that just a second topping?
• Does the thickness of the pie matter? What about the thickness of the crust?
• Does it need to have sauce to be called a pizza, and if it does, which sauces disqualify it? Taco pizza uses salsa, for instance.
• Does it need pizza dough? If I made a cornbread crust instead, put on single layers of tomato sauce, cheese, and pepperoni, what would that food be called by you?
• I'm going somewhere with this, I promise.
• If I cook a pizza to your exact naming requirements, but the cheese cooks somewhat porously and some of the sauce seeps out onto the top during the eating of it, does it transform from a pizza to a casserole?
• If I stack one already cooked piece of pizza on top of another piece, has it become a casserole?
• Does it need to be round or are rectangles and squares still pizza?

For me, when I stop to consider how wide the variations on pizza are, I start to realize that "pizza" is a spectrum of different foods, not a single food item. Calling something pizza is tantamount to calling finned food "fish", when it can actually be any species of fish cooked in any number of ways. It's imprecise as hell, but it's still accurate.

1 - Depends on what someone is calling a taco pizza. If you put taco ingredients on pizza dough, then it's a pizza. If you put taco ingredients on a flat tortilla, then it's not a pizza.

2 - Any toppings are permissible on pizza, but it needs to have some sort of sauce and a cheese. Putting toppings directly on the dough with no sauce or cheese would result in something closer to a focaccia bread.

3 - if you want to put additional sauce on top of the cheese, that would be neither a topping nor a layer. It's just extra sauce.

4 - if it a thin layer of meat sitting on top of the cheese using only gravity (like pepperoni), then it's a topping. If there's so much meat that you need a pan or steel ring to keep it on top of the cheese, then it would cross into layer territory.

5 - As long as you don't need so sort of extra side supports to keep everything from falling all over the place while you cook it (pan, steel ring, etc), you can make pizza as thick as you're capable. As for the dough thickness, there's a point where it stops being a "pizza crust" and starts being "bread with toppings", but as long as you don't cross that line, you're good.

6 - Pizza needs to have a sauce and a cheese that stays on top of the dough without the use of a pan or steel ring. What kind of sauce and cheese you use are totally up to you.

7. It doesn't need to be pizza dough, as long as it can adequately perform the function of a pizza crust. To get cornbread to be sturdy enough to perform those functions, I'm assuming you'd probably need to overcook it to almost the point of burning it, but it could plausible be used to make a pizza. More likely, you'd end up with a pizza flavored cornbread mash that wouldn't qualify as "pizza".

8. I'm curious to see where it's going.

9. The order of the toppings doesn't matter. Put the cheese down first, then the toppings, then the sauce, I don't care. It just all needs to stay on top of the dough using only gravity for the entire process, and not require the use of a deep pan or steel ring to keep it from oozing all over the oven or

10. If you stack pizza that is already cooked, you're just eating two pieces of pizza at same time. If you stacked two freshly made pizzas before cooking them, then the result would definitely be interesting, but I'm not sure it would qualify as either a pizza or a casserole. Maybe something closer to a calzone, but it could also end up as a stuffed bread.

11. As with thickness, the footprint of your pizza is totally up to your capabilities as the person making it. Non-circle pizza is perfectly fine. So is cutting a round pizza into squares.



And I agree there's a vast spectrum of different types of pizza, but there's a couple of specific traits that are needed to make something a pizza, just like there's specific traits to make something a "fish". If someone tried to call a large zucchini with slices of carrots as fins a legitimate form of "fish", because they are both now very clearly "finned foods" would that be ok with you? Or would the zucchini still be a vegetable, no matter what those people called it?

 

[BagHead]

1 - Depends on what someone is calling a taco pizza. If you put taco ingredients on pizza dough, then it's a pizza. If you put taco ingredients on a flat tortilla, then it's not a pizza.

2 - Any toppings are permissible on pizza, but it needs to have some sort of sauce and a cheese. Putting toppings directly on the dough with no sauce or cheese would result in something closer to a focaccia bread.

3 - if you want to put additional sauce on top of the cheese, that would be neither a topping nor a layer. It's just extra sauce.

4 - if it a thin layer of meat sitting on top of the cheese using only gravity (like pepperoni), then it's a topping. If there's so much meat that you need a pan or steel ring to keep it on top of the cheese, then it would cross into layer territory.

5 - As long as you don't need so sort of extra side supports to keep everything from falling all over the place while you cook it (pan, steel ring, etc), you can make pizza as thick as you're capable. As for the dough thickness, there's a point where it stops being a "pizza crust" and starts being "bread with toppings", but as long as you don't cross that line, you're good.

6 - Pizza needs to have a sauce and a cheese that stays on top of the dough without the use of a pan or steel ring. What kind of sauce and cheese you use are totally up to you.

7. It doesn't need to be pizza dough, as long as it can adequately perform the function of a pizza crust. To get cornbread to be sturdy enough to perform those functions, I'm assuming you'd probably need to overcook it to almost the point of burning it, but it could plausible be used to make a pizza. More likely, you'd end up with a pizza flavored cornbread mash that wouldn't qualify as "pizza".

8. I'm curious to see where it's going.

9. The order of the toppings doesn't matter. Put the cheese down first, then the toppings, then the sauce, I don't care. It just all needs to stay on top of the dough using only gravity for the entire process, and not require the use of a deep pan or steel ring to keep it from oozing all over the oven or

10. If you stack pizza that is already cooked, you're just eating two pieces of pizza at same time. If you stacked two freshly made pizzas before cooking them, then the result would definitely be interesting, but I'm not sure it would qualify as either a pizza or a casserole. Maybe something closer to a calzone, but it could also end up as a stuffed bread.

11. As with thickness, the footprint of your pizza is totally up to your capabilities as the person making it. Non-circle pizza is perfectly fine. So is cutting a round pizza into squares.



And I agree there's a vast spectrum of different types of pizza, but there's a couple of specific traits that are needed to make something a pizza, just like there's specific traits to make something a "fish". If someone tried to call a large zucchini with slices of carrots as fins a legitimate form of "fish", because they are both now very clearly "finned foods" would that be ok with you? Or would the zucchini still be a vegetable, no matter what those people called it?

I really, really appreciate your patience in answering these. I was hoping you would take it seriously enough to do so, but wouldn't have blamed you if you didn't. You and I have somewhat different viewpoints on this topic, so I thought it would be interesting to see/read yours, and come away a little more intelligent about it. Thanks!