Toggle sidebar

Speculation: Roster Building Thread L "Please Do Not Pester the Vetted Posters"

  • Xenforo Cloud will be upgrading us to version 2.3.5 on March 3rd at 12 AM GMT. This version has increased stability and fixes several bugs. We expect downtime for the duration of the update. The admin team will continue to work on existing issues, templates and upgrade all necessary available addons to minimize impact of this new version. Click Here for Updates
  • We're expeting server maintenance on March 3rd starting at midnight, there may be downtime during the work.
Status
Not open for further replies.
alkurtz said:
Coming late to the pizza discussion...been on the road all day.

After 70 years in NY (city and suburbs) and one year in Charlotte, NC, I unashamingly admit to being a NY pizza snob. My standards are very high. Best pizza I ever had was at the source: Naples, Italy. Also in Sicily (totally different from NY Sicilian), Verona, and in a small, working class neighborhood in Rome. But I love NY pizza.

Here in Charlotte, I’ve learned one thing: if a place advertises NY pizza, run away as fast as you can. Have found one excellent place in NE Charlotte (actually Harrisburg) that was recommended by our favorite pizza place in the northern NY suburbs. The owner is from Brooklyn.

But, I am a failure at life: my two Charlotte born grandsons don’t like real pizza. Their favorites: Pizza Hut and Dominos. I’m embarrassed and humiliated.

What makes great pizza? The crust has to be right. Thin, slightly crusty, bordering on the well done but not quite. Can't sag but can be folded. Sauce cannot be a sauce with sugar as an ingredient. Can’t be drowning in either sauce or cheese or olive oil. A light touch with the sauce and cheese. Traditional toppings ( you’d be surprised with the variety of toppings available in Italy) but “plain” (not cheese as it is called in the south) is fine. BTW, no pepperoni in Italy. If you order it, you’ll get a pie topped with hot peppers.

Pizza is the perfect food.
Click to expand...
Me: Can I get a plain slice?
Them: Oh you mean a cheese slice?
Me: Don't they all pretty much have cheese....?
tenor.gif
 
  • Like
Reactions: LORDE, Boris Zubov, mrhockey193195 and 1 other person
NernieBichols said:
And Matthews would have been RFA right now with marner as we speak???

That’s the point.

He signed Matthews to the deal he (AM) wanted and marner wants to have, getting one done and only having one to get done in the summer.

If Matthews wasn’t given the contract you hate so much, he wouldn’t have signed and been a RFA right now, open to an offersheet just like Marner.

Right?
Click to expand...
Maybe, and then sit the two in a room nd say there is 22 mil to divide between you both here you go. I would rather do both together than sign AM to the 2nd highest aav AND then have marner use that as a negotiating piece after the fact. The AM deal doesnt even work long term in any way bc usually when people sign those big aav contracts it's viewed as a punch in the junk the first 3 years and then the backend is easier to stomach as the cap goes up and the percentage of cap falls, so long that the player doesn't fall off a cliff.

You literally messaged me saying you agree with me that dubas made a mess of this, so I am not sure why you are posting here now.
 
Last edited:
Joe Sakic is very asset management savvy. Got a boat load for Duchene after being tre patient, reluctant to trade at multiple deadlines, dealt for a discounted Brassard for depth. I don't expect to reel in a grande tuna in a deal with Colorado unless Sakic has gotten more aggressive with now the 4OV to add to a contention ready team.
 
The absolute worst are those that disgrace a slice by separating (and only eating) cheese and sauce from dough with an excuse of being on an anti-carbs diet.
 
  • Like
Reactions: jt80
alkurtz said:
Coming late to the pizza discussion...been on the road all day.

After 70 years in NY (city and suburbs) and one year in Charlotte, NC, I unashamingly admit to being a NY pizza snob. My standards are very high. Best pizza I ever had was at the source: Naples, Italy. Also in Sicily (totally different from NY Sicilian), Verona, and in a small, working class neighborhood in Rome. But I love NY pizza.

Here in Charlotte, I’ve learned one thing: if a place advertises NY pizza, run away as fast as you can. Have found one excellent place in NE Charlotte (actually Harrisburg) that was recommended by our favorite pizza place in the northern NY suburbs. The owner is from Brooklyn.

But, I am a failure at life: my two Charlotte born grandsons don’t like real pizza. Their favorites: Pizza Hut and Dominos. I’m embarrassed and humiliated.

What makes great pizza? The crust has to be right. Thin, slightly crusty, bordering on the well done but not quite. Can't sag but can be folded. Sauce cannot be a sauce with sugar as an ingredient. Can’t be drowning in either sauce or cheese or olive oil. A light touch with the sauce and cheese. Traditional toppings ( you’d be surprised with the variety of toppings available in Italy) but “plain” (not cheese as it is called in the south) is fine. BTW, no pepperoni in Italy. If you order it, you’ll get a pie topped with hot peppers.

Pizza is the perfect food.
Click to expand...

That was a Don Draper "Carousel" level description. I've never wanted a slice more in my entire life as I do right now.
 
  • Like
Reactions: jt80, jacko23, Boris Zubov and 1 other person
Status
Not open for further replies.

Latest posts

Ad

Upcoming events

Ad

Top Bottom