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

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Going to go back to the Gorton conference call. He did say that they were talking to the Jets and Trouba's name came up.

If you're talking to the Jets about trades, I'm going to look at Ehlers. His playoff performances have to be a question for them. The Rangers? We aren't at that level yet. Ehlers can have some time to mature with us and I think it's a bet we should take to try and secure a top end talent.
 
Fireonk said:
One name I haven't seen spoken about much that might fit some of the hints dropped - Jason Zucker.

That being said, its hard to keep up with how fast these threads are moving.
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I mentioned a few weeks ago that if we don't end up trading Kreider for futures, Kreider for Zucker might make sense. I don't know if that's something Minnesota would do, but it gives us a guy who is a little younger and has some term, but less term and AAV than Kreider would cost to re-sign.
 
Spitballin mega deal of the morning:

Chris Kreider (extension pre-agreed)
Nils Lundkvist
Ryan Lindgren
2021 1st

for

Mitch Marner
 
Rangers trying to squeeze Colorado for their #4?

Kreider/Buch, ADA, Chytil for #4? They really need a LHD though..
 
Brooklyn Rangers Fan said:
I can definitely see Zucker moving, but I don't think the Rangers would be involved. More a piece for a team looking to compete this year, IMO.
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Think he could make sense as a Kreider replacement. Signed for 4 more years while the young kids marinate and his salary comes up when we might need some space to resign the current kids. Just not sure I see a match with what exactly they would want from us on the list to make it work. Dont think they are interested in Kreider with only 1 year left for him.
 
Matt4776 said:
Based on my own cooking adventures, it's much, much harder to cook a passable Neapolitan than a NY style slice.
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I totally agree. I use different doughs when I make Neapolitan and NY. I don’t add sugar or honey to the Neapolitan dough because he sugar burns at that high temperature and blackens the crust too much. You need a leopard spotted crust, not a black mess. And you constantly need to watch the pizza and rotate it so it cooks evenly in that short time period.
 
GAGLine said:
I mentioned a few weeks ago that if we don't end up trading Kreider for futures, Kreider for Zucker might make sense. I don't know if that's something Minnesota would do, but it gives us a guy who is a little younger and has some term, but less term and AAV than Kreider would cost to re-sign.
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Thing is, Trouba – and to a lesser extent, Panarin – make sense from the perspective of a slightly older player who can still work within the timeframe of the rebuild, but that's because of the unique elements they bring (1st pair RHD; elite, playmaking wing). I don't see what Zucker, who's a nice, slightly undersized 2C does for the process. If anything, you're trying to develop that guy in-house, and you go out and get him only if you've still got a void once you're into your window of competition. At least, IMO.
 
kovazub94 said:
No, he wasn't. There was a comma that separated Fox and Hajek from "center Strome".
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You're right, but since there's no Oxford comma, he still could easily have been referring to Strome as a prospect. As was mentioned, poorly written sentence, which still loses points.
 
Maybe something to do with Kadri? He's listed right before Kreider and fills a need.
 
Any reports on whether or not the Rangers have asked for, or already have, Kreider's no trade list?
 
NYRFANMANI said:
I find a proper Neapolitan to be too soggy and you're kinda forced to eat it with a fork and knife.

So New York style all day. Never had that bread casserole, though.

In Germany you mostly find pizzas close to NY style, but usually thicker crust. In any case, thin crust is the way to go.
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Neapolitan is soggy for a few reasons: the dough cooks so fast that it can’t get crispy like a NY pizza. 60-90 seconds at 900 plus degrees compared to 14-16 mins at 500 degrees, it’s only natural that a NY pizza will be more crispy. Also with a true Neapolitan you use fresh balled mozzarella, traditionally buffalo, fresh mozzarella has a very high moisture rate that’s why it blobs when you cook it. More moisture and faster cooking time equal “soggier” style pizza. Although my technique for making great NY pizza is to use both fresh mozzarella and regular mozzarella that you buy in the square and grate yourself. The key is using both, so the cheese doesn’t melt and burn before the pizza is ready.
 
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