Geno this season

Thought I'd share the diner I made last night. Steak Au Poivre and Potatoes Au Gratin.


- Rinosaur

Fvck that looks great, man. Tell me more about the Au Piovre (what's in it). Sometimes suaces can take steak to another level but I usually just like them how they are if cooked right and good cut....well, with some light spices.

Have you ever tried Cod Au Gratin? ... Missing out if not.

Okay so anything that touches the head regardless of initial impact should get 7 games.
- Feds91Stammer

I feel it's a grey area and things are happening so much faster during a game than the slow mo we watch these highlights in over and over. If initial contact isnt head, it isn't blindside and the person making hit didn't leave ice it should be ok...but also in saying that the game is much faster and they're now wearing very hard body armor whereas years ago soft padded equipment. So as Tojo kinda said maybe some rules need to be revisited in light of what happened with Wilson ..maybe, I don't know. I also think because it's Wilson and his history that he's getting extra hate on the play haha

Fvck that looks great, man. Tell me more about the Au Piovre (what's in it). Sometimes suaces can take steak to another level but I usually just like them how they are if cooked right and good cut....well, with some light spices.

Have you ever tried Cod Au Gratin? ... Missing out if not.
- MattStrat

It’s probably a filet mignon which pairs well with sauces because it’s amazingly tender but lacks the beefy flavor

Geno this season
- j.boyd919

Man it absolutely blows seeing Geno putting up mortal numbers. Underlying numbers are decent to good with nothing popping off the page and tangible points aren't there. He's playing like an actual offensive 2C and nowhere near the second high end 1C that happens to be on the second line we've been used to. Reports of Malkin being done seem to be grossly exaggerated, but the days of the two headed monster being able to do it all themselves are legitimately over.

Man it absolutely blows seeing Geno putting up mortal numbers. Underlying numbers are decent to good with nothing popping off the page and tangible points aren't there. He's playing like an actual offensive 2C and nowhere near the second high end 1C that happens to be on the second line we've been used to. Reports of Malkin being done seem to be grossly exaggerated, but the days of the two headed monster being able to do it all themselves are legitimately over.
- Victoro311

If that chart was just the last 5 to 10 games it would look a lot better. He is starting to come around to my eyes, and on scoreboard, after a big chunk of the season forming the black hole of a line with Zucker. I agree though, they need good supporting cast now more than ever.

Man it absolutely blows seeing Geno putting up mortal numbers. Underlying numbers are decent to good with nothing popping off the page and tangible points aren't there. He's playing like an actual offensive 2C and nowhere near the second high end 1C that happens to be on the second line we've been used to. Reports of Malkin being done seem to be grossly exaggerated, but the days of the two headed monster being able to do it all themselves are legitimately over.
- Victoro311

I have a feeling by seasons end he'll be around a point per game still. He's got 9 in his last 10 and has looked much better as of late.

Okay so anything that touches the head regardless of initial impact should get 7 games.
- Feds91Stammer

7 no, but I'd be for automatic one game with head contact first offense and up from there. Players would learn to adjust. Right now it's pretty reckless.

In the case of the Carlo hit, his head took most of the impact and right into the glass. He either saw it or was lucky he got his arm up or else the head is first point of contact. His head is leaning forward from the rest of his body, so if Wilson targeted a shoulder check, he missed badly.

And with his history, Wilson should really get the Matt Cooke treatment. That suspension was severe enough to get Cooke to change his game and yet still be effective.

Man it absolutely blows seeing Geno putting up mortal numbers. Underlying numbers are decent to good with nothing popping off the page and tangible points aren't there. He's playing like an actual offensive 2C and nowhere near the second high end 1C that happens to be on the second line we've been used to. Reports of Malkin being done seem to be grossly exaggerated, but the days of the two headed monster being able to do it all themselves are legitimately over.
- Victoro311

This is where I think Malkin will be. I'd be surprised if he got back to being one of the best in the game again. (Same possibly with Crosby though his two way game can keep him closer longer.) But I didn't expect him to stay as bad as he was to start the year. Just a normal 2C instead of a top player who happened to play 2C on his team. Age happens.

It’s probably a filet mignon which pairs well with sauces because it’s amazingly tender but lacks the beefy flavor
- Feds91Stammer

I eat filet often and love it so much I wouldn't put sauce on it. For me sauces are for the lesser and tougher cuts. To each their own though. I will say though that my favorite resto here does their filet with a teriyaki demi glaze & sake cream sauce and its insanely f'n good.

I eat filet often and love it so much I wouldn't put sauce on it. For me sauces are for the lesser and tougher cuts. To each their own though. I will say though that my favorite resto here does their filet with a teriyaki demi glaze & sake cream sauce and its insanely f'n good.
- MattStrat

I'm with Feds here, filets lack a lot of flavor compared to a ribeye, which is my favorite. Not that I dislike filets, but I usually put some goat cheese on them or make like a red wine reduction. Any time I eat a filet alone, I just ask myself why I didn't just make a ribeye.

I'm with Feds here, filets lack a lot of flavor compared to a ribeye, which is my favorite. Not that I dislike filets, but I usually put some goat cheese on them or make like a red wine reduction. Any time I eat a filet alone, I just ask myself why I didn't just make a ribeye.
- j.boyd919

F'n love rib eye too.

F'n love rib eye too.
- MattStrat

I used to do it Sous Vide and thought it couldn't get any better but I actually prefer cooking it in the oven reverse sear style now. Put in a leave in thermometer until it hits 127f, pull it and then sear it in a cast iron. Crust is incredible. A little bit of Maldon's sea salt flakes and it's amazing.

Fvck that looks great, man. Tell me more about the Au Piovre (what's in it). Sometimes suaces can take steak to another level but I usually just like them how they are if cooked right and good cut....well, with some light spices.

Have you ever tried Cod Au Gratin? ... Missing out if not.
- MattStrat

Thanks!

Au Poivre is a french steak dish where you coat the steak in crushed peppercorns, pan seared, then you make a sauce with the drippings by adding cognac, shallots, cream and a little broth. You can pretty much use any cut. I've seen it from basic sirloin to filet. I used NY strip.

I have a feeling by seasons end he'll be around a point per game still. He's got 9 in his last 10 and has looked much better as of late.
- j.boyd919

I agree 100%.

I used to do it Sous Vide and thought it couldn't get any better but I actually prefer cooking it in the oven reverse sear style now. Put in a leave in thermometer until it hits 127f, pull it and then sear it in a cast iron. Crust is incredible. A little bit of Maldon's sea salt flakes and it's amazing.
- j.boyd919

Reverse sear is the best method there is. I do 250 degrees until it reaches about the same temp as you then sear in a carbon steel pan. No other method really gets that even cook throughout the steak, not to mention it retains its juices so well.

Thanks!

Au Poivre is a french steak dish where you coat the steak in crushed peppercorns, pan seared, then you make a sauce with the drippings by adding cognac, shallots, cream and a little broth. You can pretty much use any cut. I've seen it from basic sirloin to filet. I used NY strip.
- Rinosaur

I gotta try that. I dunno if I'd ad the cognac though. Is it necessary?

Reverse sear is the best method there is. I do 250 degrees until it reaches about the same temp as you then sear in a carbon steel pan. No other method really gets that even cook throughout the steak, not to mention it retains its juices so well.
- Rinosaur

Yeah I usually do 225, but if I'm in a hurry I'll do 250. I tell myself the fat renders better at 225 but I don't know if it's true.

Reverse sear is the best method there is. I do 250 degrees until it reaches about the same temp as you then sear in a carbon steel pan. No other method really gets that even cook throughout the steak, not to mention it retains its juices so well.
- Rinosaur

Sous Vide has been my go to for pork belly, chicken thighs, and pulled pork (only because I don't have a smoker yet).

I gotta try that. I dunno if I'd ad the cognac though. Is it necessary?
- j.boyd919

You don't HAVE to use it, but it adds a subtle nice flavor. You only use an oz. You can use brandy, bourbon or basically any whiskey-like booze.

The peppercorns make such a nice crust.

Yeah I usually do 225, but if I'm in a hurry I'll do 250. I tell myself the fat renders better at 225 but I don't know if it's true.
- j.boyd919

I've done 200 and 250, but I really didn't notice much of a difference aside from cutting the cooking time by about 15 minutes.

Sous Vide has been my go to for pork belly, chicken thighs, and pulled pork (only because I don't have a smoker yet).
- j.boyd919

I still haven't gotten myself a sous vide device. I'm honestly running out of room in my kitchen. I had to buy a rack to keep in my kitchen for my pots and pans, so I don't know if I have room to get one of those buckets you need.

I still haven't gotten myself a sous vide device. I'm honestly running out of room in my kitchen. I had to buy a rack to keep in my kitchen for my pots and pans, so I don't know if I have room to get one of those buckets you need.
- Rinosaur

You can honestly just sous vide in a big deep soup pan if you have one. I believe they also make special lids for them too if you find the diameter. I used it a poop load when I first got it. I've kind of chilled on it lately.

You don't HAVE to use it, but it adds a subtle nice flavor. You only use an oz. You can use brandy, bourbon or basically any whiskey-like booze.

The peppercorns make such a nice crust.
- Rinosaur

Yeah alcohol is kinda like salt where it helps bring out and amplify flavors. I did some barbecue wings on the grill yesterday with this fat tire bbq sauce I found a little while ago.

You can honestly just sous vide in a big deep soup pan if you have one. I believe they also make special lids for them too if you find the diameter. I used it a poop load when I first got it. I've kind of chilled on it lately.
- j.boyd919

Oh ok, cool. Yeah, I have a big soup pot. I think you specifically needed those plastic bins.