Weave

O'reilly has outplayed Jack. Again.

I'm with Eleven now. Phil doesn't know when to use a timeout.

He looks like a deranged Easter bunny.

Those can't be real words.

Super lines are how rosters are built today. Look around the league. JBott better be prepared to pay a premium price to keep his top line heavy with forwards.

Damn geese. I'm writing a letter to my town....

Hopefully we don’t give him away for $1 when that scoring touch develops.

All of the Weller labels are fantastic. Antique was my go to before the craze hit. 7-8 yrs ago I used to get it for $20 for a 1.75L. Now the 750mL is $30 and they don't even offer the 1.75 any more as far as I can tell. The 12yr is fantastic but extremely scarce now. Before word got out that Weller uses the same base recipe as Pappy it was a great value brand. The range of quality at Four Roses is surprising. Their base yellow label is just not very good. Small Batch is delicious. And Single Barrel is among the best out there right now.

When your done, trim those ribs off and put them back in a 250 degree oven until they get good and tender. Slather with some barbeque sauce and they are the best damn beef ribs you'll ever enjoy.

That sounds like good news and that whatever issue was going on wasn't terribly serious.

going along with my post in the whiskey thread.... Made a prime rib dinner last night. Used a technique that I've heard about many times, but never quite had the courage to try. Usually a meal like that means special company is coming over and you want everything to go off perfectly. So I limit my experimenting to areas well within my comfort zone. Our oven is due for replacing. It gets kind of funny about controlling temp at low heat settings, so the usual method of making prime rib is risky. To avoid low temp control issues I went with the 5 minutes for every pound of roast at 500 degrees, and then turn the oven off and let it coast for 2 hrs method. We had a 4.2lb roast so I preheated to 500 degrees, put the roast in, set the timer for 21 minutes, and turned the oven off when the timer sounded. 2 hrs later the roast was already rested and had an internal temp of 128 degrees. Perfect. I've got to say, this method produces a prime rib with the best texture. In my experience medium rare prime rib can have an off putting texture in the middle where the meat is more rare than medium, but this method produced a roast that had a nice pink color throughout, no lost liquid when cut (it rested for 2hrs FFS), and a texture that was more like medium. And of course, being prime rib, tender enough to cut with a butter knife. Made an au jus with the drippings. Started with sauteing a miropaux, deglaze/flambe with 1/2 cup of congac, make a roux to thicken the liquid, added the drippings and some beef stock. Simmered that for 10 minutes and put it in a gravy boat. Broiled asparagus and mushroom barley risotto were sides. And that delicious whiskey after dinner drink.....

It's been a long while since I've tasted a whiskey that compelled me to jump on here and wax poetic. I think the demand for whiskey has resulted in most of the bottles being rushed out the door before they're ready. I just don't get bottles any more that have the complexity I used to pick up even in mid priced bottles. I'm gonna wax poetic today. 2 weeks ago I hit a liquor store whiskey tasting event. It's tough to get a good read on the whiskeys you try at those events because you're kind of rushed along, the samples are small, the glasses are plastic, and the environment isn't really conducive to getting the most out of the whiskey. But one of the samples stood out. Four Roses Single Barrel. Four Roses uses a blend of 10 recipes in their base level whiskey. They blend 3 or 4 of those recipes for their small batch bottling. But they pick out 1 of the 10 recipes each year to showcase in their Single Barrel bottling. Each year they choose a different recipe, so the whiskey changes from year to year. I don't remember anything specific about the sample of Single Barrel I had at the tasting, but it stood out enough that I asked what year that bottle was from, checked to see if the liquor store had the same year bottling, and promptly bought a bottle. It was $49.99, but I've seen it as high as $64.99. Opened the bottle last night after a prime rib dinner with friends. OMG, this stuff is luscious. It started out with a hit of pepper that quickly faded to candied dried fruit. Dried bananas, cherries, and apricots all danced on the tongue. It's an incredibly fruity whiskey. And there was a viscous sweetness that reminded me of simple syrup. It's 100 proof so there was a touch of heat, but it faded quickly. And then the finish kicked in.... vanilla. Like a vanilla bean first taken out of the tube. And the finish held up right until the next sip, a not so subtle invitation to take another hit. I need to find out what recipe was used. I'm guessing it was one of the wheat recipes. This is old school stuff like Van Winkle "Lot B" used to be. I will buy another bottle of this stuff and bunker it away so I'll have it in the future. It's the best whiskey I've tasted in several years. This open bottle ain't gonna last. Edit- so I dug into the recipe thing. I was half right. FRSB is is sold in all 10 of the recipes, but they aren't all put out for general distribution. It takes a good bit of work to find the other recipes when they are released. The standard release FRSB is always the same recipe. It's their rye recipe, with a yeast that produces a soft, fruity distillate. This must be one helluva barrel this year. It's certainly more interesting that normal to my palate.

fixed for me. Noone gets a pass.

Inky, clean up in aisle 2!

So now we have 3 ***** lines? Center depth, why have you foresaken us?

With Berglund a no show and Pominville in protocol our wing depth is going to be tested.

let the gnashing of teeth begin....

Sam beaten in a foot race by Troy Brouwer. Maybe he is slow.

Watching the start of the first powerplay and seeing the pre-faceoff interaction between Skinner and Eichel got me thinking that the biggest change is that Skinner's hyper-competitiveness has fully rubbed off on Jack. Instead of feeding off Sam's laid back, west coast style, Jack is all in with Skinner in a game of Top This.

He maybe predicting that the games will tighten up as playoff desperation builds.

Somewhere in the top 3 has to be, a game day roster that has 20 actual NHL players on it.

To be fair, it wasn’t until about November that we all started thinking Eichel is working his way towards Matthews level. Prior to that, he was a second tier player. Kudos to Jack for making the change in his game.

I think this is mostly right. Jack is putting alot more effort out there this season. Nothing taken for granted.

I think you have better phrased what was trying to be communicated. The kid has amazing hand-eye coordination, and terrific on ice awareness. It's not enough to carry play, but it's enough to improve play overall.

Those were two very evenly matched teams. Stress inducing to watch this one. The good guys won so all is right with the world.