As far as I know, nobody has complained about Rip Simonick's cap hit just yet.

*** worries that attention has been unduly directed to Rip ***
- Der Kaiser

RIP sucks...he's been here for all of the failures and higher injury rates...coincidence, I think not. And people complain about Brandon

If it was anyone else but you, I'd rip them a new bumhole for using the (frank)ing Jets game as a benchmark.
- TheSabresTaco

I just want to clean house completely

But at this point having a QB is more important

As far as I know, nobody has complained about Rip Simonick's cap hit just yet.

*** worries that attention has been unduly directed to Rip ***
- Der Kaiser

I have an inside source in the Trump cabinet that says he's not only overrated, but that we could trade him with a 1st round pick for a goalie.

Lynn is a running back and ex RB coach. I can't see his offense deviating too far from what it was. Who will he bring in as OC. From what John Murphy was saying they think it would probably be the (frank)ing WR coach...

I want a QB guru to come in here and be our OC. Enough of this run first 1960s crap
- bluengold12

HC Lynn
OC McCoy
DC Bradley

I would be happy with this.

maybe, but what about throwing sex toys on the field?
- IonSabres

A new coach and or qb will never stop the power of a projectile dildo.

Lilroot9: Hello.
- Der Kaiser

Why hello. I think the hard part to grasp is seeing what other teams did (in hindsight) and say "why did we not do that?" when not every player / scenario is interchangeable.

Yes, we should draft the best players and trade nothing for great players. Also, some players need more ice time, not just get whomever and place of 4th line and he will produce (see Girgensons before / during rebuild).

(not directed at you)

steak doesnt go in things, it is served to me at a medium rare...if you want to do a peppercorn sauce with it, so be ti, but steak is steak
- DDM-Coga

Here's the best way to do it in a way even I can't screw up.

Get a really good steak. Let it sit out to get to room temp for 20 minutes. During this time,

Put a cast iron pan in your stove under the broiler (on high) as it preheats; and

Lube up the steaks with a little olive oil and more salt and pepper than you think is right.

Turn the range on high. Put the pan on there, and sear the steak for 30 seconds each side.

Put the pan in the broiler for 2 minutes. Turn the steak over for 2 more minutes. (You have a medium rare steak. If your one of those dopes who likes medium, use 2 1/2 minutes. If you cook it longer than that you should hang your head in shame.)

Put the steak on a cutting board - drop a big pat of butter on it, and cover it with foil for five minutes.

Uncover the steak, cut it up and eat it. Experience joy.

HC Lynn
OC McCoy
DC Bradley

I would be happy with this.
- CoHo_to_B-Lo

Lynn wants to keep Taylor

Lynn wants to keep Taylor
- Stripes77

That won't be his choice IMO.

HC Lynn
OC McCoy
DC Bradley

I would be happy with this.
- CoHo_to_B-Lo

Did the Bills interview that 6th grade teacher who coaches the O-line on the school team? He might fit in beautifully with the other HC candidates

HC Lynn
OC McCoy
DC Bradley

I would be happy with this.
- CoHo_to_B-Lo

That won't happen. McCoy is linked to McDermott who will probably get a job somewhere and if not then McCoy is linked to his old team Denver.

Imagine the Bruins prospect pool if they drafted better at 12, 13 and 14 instead of Zboril, DeBrusk and Senyshyn?
- adambuffalo

Oh poop, Boston could get Barzal, Connor, and Kylington here

— Rhys Jessop (@Thats_Offside) June 27, 2015

Here's the best way to do it in a way even I can't screw up.

Get a really good steak. Let it sit out to get to room temp for 20 minutes. During this time,

Put a cast iron pan in your stove under the broiler (on high) as it preheats; and

Lube up the steaks with a little olive oil and more salt and pepper than you think is right.

Turn the range on high. Put the pan on there, and sear the steak for 30 seconds each side.

Put the pan in the broiler for 2 minutes. Turn the steak over for 2 more minutes. (You have a medium rare steak. If your one of those dopes who likes medium, use 2 1/2 minutes. If you cook it longer than that you should hang your head in shame.)

Put the steak on a cutting board - drop a big pat of butter on it, and cover it with foil for five minutes.

Uncover the steak, cut it up and eat it. Experience joy.
- Der Kaiser

or...OR, drive to your nearest steak house, order a medium rare steak and sip on Bourbon while waiting.

Lynn is a running back and ex RB coach. I can't see his offense deviating too far from what it was. Who will he bring in as OC. From what John Murphy was saying they think it would probably be the (frank)ing WR coach...

I want a QB guru to come in here and be our OC. Enough of this run first 1960s crap
- bluengold12

David Lee. "QB Guru"

Rex Ryan. "1980s Crap"

You fit your schemes with the players you have. Tyrod is a limited passer, hence the limited pass game. We have a good offensive line and a great running back. Hence, the running.

Rex expected to change a good thing into his image of a good defense and it flopped miserably. I expect the next oach to hire a DC who best utilizes the talents of the players we have instead of a guy who brings antiquated ideals to a team who frankly can't handle any more bullpoop.

Here's the best way to do it in a way even I can't screw up.

Get a really good steak. Let it sit out to get to room temp for 20 minutes. During this time,

Put a cast iron pan in your stove under the broiler (on high) as it preheats; and

Lube up the steaks with a little olive oil and more salt and pepper than you think is right.

Turn the range on high. Put the pan on there, and sear the steak for 30 seconds each side.

Put the pan in the broiler for 2 minutes. Turn the steak over for 2 more minutes. (You have a medium rare steak. If your one of those dopes who likes medium, use 2 1/2 minutes. If you cook it longer than that you should hang your head in shame.)

Put the steak on a cutting board - drop a big pat of butter on it, and cover it with foil for five minutes.

Uncover the steak, cut it up and eat it. Experience joy.
- Der Kaiser

I do a very similar method at home but I do a butter and olive oil blend, sometimes ill toss some garlic or rosemary in there if I really want to get wild

David Lee. "QB Guru"

Rex Ryan. "1980s Crap"

You fit your schemes with the players you have. Tyrod is a limited passer, hence the limited pass game. We have a good offensive line and a great running back. Hence, the running.

Rex expected to change a good thing into his image of a good defense and it flopped miserably. I expect the next oach to hire a DC who best utilizes the talents of the players we have instead of a guy who brings antiquated ideals to a team who frankly can't handle any more bullpoop.
- TheSabresTaco

We need a 4-3 DC, that is what we are built for. It was Pegula's fault for making the Rex hire, knowing he was a 3-4 coach.

or...OR, drive to your nearest steak house, order a medium rare steak and sip on Bourbon while waiting.
- IonSabres

Save the steak house price for the steak and bourbon, drink better bourbon at home, have 3 instead of 1, don't worry about driving.

Here's the best way to do it in a way even I can't screw up.

Get a really good steak. Let it sit out to get to room temp for 20 minutes. During this time,

Put a cast iron pan in your stove under the broiler (on high) as it preheats; and

Lube up the steaks with a little olive oil and more salt and pepper than you think is right.

Turn the range on high. Put the pan on there, and sear the steak for 30 seconds each side.

Put the pan in the broiler for 2 minutes. Turn the steak over for 2 more minutes. (You have a medium rare steak. If your one of those dopes who likes medium, use 2 1/2 minutes. If you cook it longer than that you should hang your head in shame.)

Put the steak on a cutting board - drop a big pat of butter on it, and cover it with foil for five minutes.

Uncover the steak, cut it up and eat it. Experience joy.
- Der Kaiser

I do most things here, I don't do the butter and foil. But letting it sit before and after is key.

Here's the best way to do it in a way even I can't screw up.

Get a really good steak. Let it sit out to get to room temp for 20 minutes. During this time,

Put a cast iron pan in your stove under the broiler (on high) as it preheats; and

Lube up the steaks with a little olive oil and more salt and pepper than you think is right.

Turn the range on high. Put the pan on there, and sear the steak for 30 seconds each side.

Put the pan in the broiler for 2 minutes. Turn the steak over for 2 more minutes. (You have a medium rare steak. If your one of those dopes who likes medium, use 2 1/2 minutes. If you cook it longer than that you should hang your head in shame.)

Put the steak on a cutting board - drop a big pat of butter on it, and cover it with foil for five minutes.

Uncover the steak, cut it up and eat it. Experience joy.
- Der Kaiser

seriously though...cooking mushrooms in butter until nearly cooked down...drain, andd shrooms back to pan, turn up heat...pour a generous amount of Bourbon over them, let it burn off...put shrooms over your medium-rare steak...enjoy

I do a very similar method at home but I do a butter and olive oil blend, sometimes ill toss some garlic or rosemary in there if I really want to get wild
- DDM-Coga

Look at this guy right here.

I do a very similar method at home but I do a butter and olive oil blend, sometimes ill toss some garlic or rosemary in there if I really want to get wild
- DDM-Coga

Perversion.

These things are fine as part of a side dish, but otherwise they just get in the way of the beefy joy.

Imagine the Bruins prospect pool if they drafted better at 12, 13 and 14 instead of Zboril, DeBrusk and Senyshyn?
- adambuffalo

They love drafting bottom feeders

https://www.google.com/am...?client=ms-android-google

You're right i wouldnt pay that price for a goalie unless you're getting someone elite but it helped illustrate the point by showing two similar types acquisitions however one team waited.

Zaitsev, maybe he wouldn't have signed here, maybe he would have. Is this type of pursuit not a better option than being saddled with a terrible contract?

The JVR portion alone has put the leafs in a great position, one we might have been able to be in.

They're not way ahead, theyre in a better position to take that next step than we are.
- Sabresfan-365

So Murray said he does not want to pay $5m for a goalie, so that did play into that a lot. (however we feel about that)

Yes, our D right now is a mess. Gorges for a 2nd (in 2016 after having him for 2 full years) helped train our D how to play tough, but now he looks like a hot mess (since we lost when we needed to and dont want to anymore). Kulikov has been hurt most of the year, so he is incomplete. Bogo and his salary (and what was owed to him and what money was owed to Myers) was part of that deal to get Kane. A steep price, yes. but that was part of the deal. In hindsight, might not have been the best, but of the guys we traded, I am not sure I really want any of them back anyway. Franson was brought in as a stop gap and trade bait (he is a +2, on a team that only has 5 + players), for lower cap hit. Dont love the guy, but yea. McCabe and Risto our the future so you take the minus for the future pluses in their play.

JVR, yes. They took a risk and it worked out.

As far as ready to take the next step, I think they would get rocked if they made the playoffs. I do think we are better posied for years of success (just maybe not sooner). Only time will tell.

seriously though...cooking mushrooms in butter until nearly cooked down...drain, andd shrooms back to pan, turn up heat...pour a generous amount of Bourbon over them, let it burn off...put shrooms over your medium-rare steak...enjoy
- IonSabres

See above re side dish.

Anybody know if there are any good college free agents that will be available? Our track record would seem to pretty good at signing those guys.