So Hardee's and Jack in the Box are basically solid middle six wings. You know you're not getting the best, but it's better than the trash you usually find on a fourth line.
- Tojo.

Burger 21 is solid too

There’s a fast food joint called cookout that I need to try.
- Feds91Stammer

I hit this place up in Raleigh a few years back. It is awesome. You can get things like a chicken quesadilla as a side instead of fries. I wanted to open one in pittsburgh lol

Anyone ever have Backyard Burger? It was in TN when I lived there. Not sure where else it might have been. They were solid.

There is legit zero to talk about in the hockey world lol
- j.boyd919

Lol fair

Somehow I’m waiting for the Pettersson signing followed by a Jacko, Guds or Horny trade.

What’s your specialty or favorite thing to cook?
- j.boyd919

I'm half Korean, so I do a lot of Korean, whether traditional or modern. Southern comfort/BBQ. and then I do a lot of Jamaican/Bajan inspired stuff.

All that said, right now I'm at a taphouse and I wouldn't want it any other way. I like to cook normal food for normal people. I'm over fine dining.

More importantly, what knives do you use?
- Victoro311

good steel is good steel. people make a big fuss about it. But I usually gravitate Japanese, but that's aesthetic. I also have a wusthof set. good steel is found everywhere, just gotta maintain it. I use the house knives 90% of the time at work.

There’s a fast food joint called cookout that I need to try.
- Feds91Stammer

cookout is cheap. milkshakes are good. but that's its big selling point. Cheap. you can get quesadillas as your sides, which is pretty sweet.

I hit this place up in Raleigh a few years back. It is awesome. You can get things like a chicken quesadilla as a side instead of fries. I wanted to open one in pittsburgh lol
- burgh4life87

It's funny how we both mention the god damn quesadillas.

I'm half Korean, so I do a lot of Korean, whether traditional or modern. Southern comfort/BBQ. and then I do a lot of Jamaican/Bajan inspired stuff.

All that said, right now I'm at a taphouse and I wouldn't want it any other way. I like to cook normal food for normal people. I'm over fine dining.
- Blackstrom2

It’s nice to put on a face on each person here lol 99% chance we’ll never meet anyone here in person.

good steel is good steel. people make a big fuss about it. But I usually gravitate Japanese, but that's aesthetic. I also have a wusthof set. good steel is found everywhere, just gotta maintain it. I use the house knives 90% of the time at work.
- Blackstrom2

I just like how specialized Japanese knives are and how most knives should really only be used for one specific thing. Makes me feel like there’s some extra tradition behind it.

Any suggestions on upkeep since you’re a pro? I’m a bit new to good carbon knives and want to know ball park how often I should be polishing with a high grit stone to keep the edge fine and cut time between having to break out a medium grit for a full blown sharpening session.

Bring in the entire Spittin' Chicklets crew.

Bring in the entire Spittin' Chicklets crew.
- steve_o66

While I love them, they would be an atrocious crew lol. Stat guy Whit would be good for one stat a game, then say "not a big deal" a bunch of times. Biz Nasty on the ice would probably have his binoc's in his back pocket scoping out his next kill. and RA would just be high as (frank).

Sheahan to the Oilers - good for him

I'm half Korean, so I do a lot of Korean, whether traditional or modern. Southern comfort/BBQ. and then I do a lot of Jamaican/Bajan inspired stuff.

All that said, right now I'm at a taphouse and I wouldn't want it any other way. I like to cook normal food for normal people. I'm over fine dining.
- Blackstrom2

We have so many great Korean BBQ places in Vegas. Big korean population. I never grt full from Korean BBQ. This one place does spicy short rib that is off the hook.

It's funny how we both mention the god damn quesadillas.
- Blackstrom2

Hahaha, it's a good selling point. I think I also somehow got a corndog as a side too, with a milkshake. It was a 2000 calorie drunk munch.

Bring in the entire Spittin' Chicklets crew.
- steve_o66

They might be entertaining in a certain capacity, but I think they would be useless as a gameday crew. But I don't like barstool in general.

Went to SoCal for vacation this summer and the first place we went to after leaving the airport was in-n-out and I have to say I was disappointed. Not that it wasn't good, it just wasn't as great as my expectations.
Also went to smashburger and it was good but I wouldn't go out of my way for it.
Had a Pinks hot dog. The toppings were great but the actual hotdog was meh.

Guy Fereri Burger joint has a good burger but the fries were kinda sweet. Just give me salt and Heinz ketchup or a garlic aioli.

When I go to Primantis I know theyre overated and they always live up to that.

I got a wagyu burger from Burgatory and it was honestly on of the best burgers I ever had.
5 Guys is top dog imo.

Went to SoCal for vacation this summer and the first place we went to after leaving the airport was in-n-out and I have to say I was disappointed. Not that it wasn't good, it just wasn't as great as my expectations.
Also went to smashburger and it was good but I wouldn't go out of my way for it.
Had a Pinks hot dog. The toppings were great but the actual hotdog was meh.

Guy Fereri Burger joint has a good burger but the fries were kinda sweet. Just give me salt and Heinz ketchup or a garlic aioli.

When I go to Primantis I know theyre overated and they always live up to that.

I got a wagyu burger from Burgatory and it was honestly on of the best burgers I ever had.
5 Guys is top dog imo.
- all-pgh

(frank)in love Burgatory. Their s’mores milkshake is awesome. Gotta be careful with that “wagyu” though. It’s likely a cross breed of American wagyu and black angus. True wagyu meat can’t be formed into patties. I watched a video on it earlier today. But true wagyu is (frank)ing delicious. I got A5 Japanese wagyu at Del Frisco Double Eagle in NYC. It was like $95 for 3oz but it was the best meat I’ve ever eaten.

If we keep Rust, anyone think Blueger could be our 13th forward?

I had in mind: Tanev - Blueger - Aston-Reese (with Rust traded)

If Rust is kept I could see: Tanev - McCann - Aston-Reese (Blueger 13th forward)

Rust - Crosby - Guentzel
Kahun - Malkin - Galchenyuk
Simon - Bjugstad - Hörnqvist
Tanev - McCann - Aston-Reese
Blueger

But I don't wanna see Blueger on the bench tbh. He's a good 4th line C.

If we keep Rust, anyone think Blueger could be our 13th forward?

I had in mind: Tanev - Blueger - Aston-Reese (with Rust traded)

If Rust is kept I could see: Tanev - McCann - Aston-Reese (Blueger 13th forward)

Rust - Crosby - Guentzel
Kahun - Malkin - Galchenyuk
Simon - Bjugstad - Hörnqvist
Tanev - McCann - Aston-Reese
Blueger

But I don't wanna see Blueger on the bench tbh. He's a good 4th line C.
- Barnaby36

That’d be super bad on Sullivan’s part. The odd man out should be ZAR or Tanev, so ZAR since Tanev won’t be scratched.

Anyways, went to the old hood to watch NFL kickoff with a buddy of mine and the Z-Burger joint I was talking about apparently closed. Sad times.

That’d be super bad on Sullivan’s part. The odd man out should be ZAR or Tanev, so ZAR since Tanev won’t be scratched.

Anyways, went to the old hood to watch NFL kickoff with a buddy of mine and the Z-Burger joint I was talking about apparently closed. Sad times.
- Victoro311

I'd say Blueger has the most to prove. But he's a natural center and I want him in the 4C job. Any of our wings, even ZAR, not only deserve to play, but probably deserve at least 3rd line ice time based on what they did last year. Glad to have the depth even if I believe we need another high end wing.

I'd say Blueger has the most to prove. But he's a natural center and I want him in the 4C job. Any of our wings, even ZAR, not only deserve to play, but probably deserve at least 3rd line ice time based on what they did last year. Glad to have the depth even if I believe we need another high end wing.
- Tojo.

Fair. I wanna see Blueger take the 4th line C as much as anyone. In my mind Aston-Reese would be the odd man out if Rust is kept but he has the heavier game for a 4th line position so I believe Sullivan would want to put him in.

(frank)in love Burgatory. Their s’mores milkshake is awesome. Gotta be careful with that “wagyu” though. It’s likely a cross breed of American wagyu and black angus. True wagyu meat can’t be formed into patties. I watched a video on it earlier today. But true wagyu is (frank)ing delicious. I got A5 Japanese wagyu at Del Frisco Double Eagle in NYC. It was like $95 for 3oz but it was the best meat I’ve ever eaten.
- j.boyd919

Actual A5 Wagyu is incredibly rare in the US.

There is this American who moved to Japan and opened up a BBQ spot. He uses A5 Wagyu brisket, and it looks incredible and I want it.

I'd say Blueger has the most to prove. But he's a natural center and I want him in the 4C job. Any of our wings, even ZAR, not only deserve to play, but probably deserve at least 3rd line ice time based on what they did last year. Glad to have the depth even if I believe we need another high end wing.
- Tojo.

Why does ZAR deserve 3rd line time over others?

Why does ZAR deserve 3rd line time over others?
- Rinosaur

Good question. I see him as a 4th liner that could see a few shifts with Malkin if someone goes down.