No, I was on CNN and I said it’s like when you’re at a kegger with Squee and Topper and Kavanough and there’s some dumb chick who’s mixing wine and shots and vodka. Keep your eyes on that babe cause when she passes out, boom!
- Canada Cup

It's even better than I thought!

My pizza oven arrived today
- Canada Cup

Fire it up

Fire it up
- Zezel

I still need wood pellets, although I’m tempted to take a bit off one leg of the piano and feed it in.

I know you like to cook, do you have a go-to wings recipe?
- Zezel

Yes. Not huge on deep frying and I don't have an air fryer so I go with:

Take a bunch of montreal steak spice and grind it semi-fine in a mortar and pestle.

Take 5lbs wings wings and cut off tips but don't split wing from drumstick.

Place wings in mixing bowl with tablespoon or two of canola oil and toss with steak spice, let marinate at room temp for an hour or so.

Preheat BBQ to highest temp possible.

Make Buffalo sauce in advance: A bunch of hot sauce (valentina works really well as a base hotsauce), a tbsp of yellow mustard, 2 tbsp white vingar, couple tbsp of brown sugar to taste to balance the sweet and tangy, bring to boil while mixing ingredients. Once boiling and dissolved, take off heat and throw in a hunk of butter and mix it in. (has to be off heat or else butter clarifies and floats to the top). You can go crazy with the sauce though, add honey, maple syrup, pureed chipotle peppers, sriracha, harisa, bbq sauce, HP sauce, whatever you want.

Grill wings on bottom rack on high to sear and slightly char them, once browned and slightly charred, put on top rack on low for 10 more minutes to cook through. Take off BBQ and toss in buffalo sauce.

I still need wood pellets, although I’m tempted to take a bit off one leg of the piano and feed it in.
- Canada Cup

Spare the piano, just break a chair or something.

Yes. Not huge on deep frying and I don't have an air fryer so I go with:

Take a bunch of montreal steak spice and grind it semi-fine in a mortar and pestle.

Take 5lbs wings wings and cut off tips but don't split wing from drumstick.

Place wings in mixing bowl with tablespoon or two of canola oil and toss with steak spice, let marinate at room temp for an hour or so.

Preheat BBQ to highest temp possible.

Make Buffalo sauce in advance: A bunch of hot sauce (valentina works really well), a tbsp of yellow mustard, 2 tbsp white vingar, couple tbsp of brown sugar, bring to boil while mixing ingredients. Once boiling and dissolved, take off heat and throw in a hunk of butter and mix it in. (has to be off heat or else butter clarifies and floats to the top).

Grill wings on bottom rack on high to sear and slightly char them, once browned and slightly charred, put on top rack on low for 10 more minutes to cook through. Take off BBQ and toss in buffalo sauce.
- TheMussel

Nice. Thanks.

You guilted me into cooking but just cherry burst pasta sauce - the least work for the best return

Spare the piano, just break a chair or something.
- Zezel

Good thinking. No need to go Jerry Lee Lewis

Yes. Not huge on deep frying and I don't have an air fryer so I go with:

Take a bunch of montreal steak spice and grind it semi-fine in a mortar and pestle.

Take 5lbs wings wings and cut off tips but don't split wing from drumstick.

Place wings in mixing bowl with tablespoon or two of canola oil and toss with steak spice, let marinate at room temp for an hour or so.

Preheat BBQ to highest temp possible.

Make Buffalo sauce in advance: A bunch of hot sauce (valentina works really well as a base hotsauce), a tbsp of yellow mustard, 2 tbsp white vingar, couple tbsp of brown sugar, bring to boil while mixing ingredients. Once boiling and dissolved, take off heat and throw in a hunk of butter and mix it in. (has to be off heat or else butter clarifies and floats to the top). You can go crazy with the sauce though, add honey, maple syrup, pureed chipotle peppers, sriracha, harisa, bbq sauce, HP sauce, whatever you want.

Grill wings on bottom rack on high to sear and slightly char them, once browned and slightly charred, put on top rack on low for 10 more minutes to cook through. Take off BBQ and toss in buffalo sauce.
- TheMussel

That sounds tasty. I love Montreal steak spice!

I always like maple/siracha/soy/lime wings. Or if I have my homemade hot sauce (reapers, habs, jalapeno, sweet red peppers, garlic, apple cider vinegar) I'd make them with that, but they are off the scale hot.

That sounds tasty. I love Montreal steak spice!

I always like maple/siracha/soy/lime wings. Or if I have my homemade hot sauce (reapers, habs, jalapeno, sweet red peppers, garlic, apple cider vinegar) I'd make them with that, but they are off the scale hot.
- Zezel

Steak spice is my go-to for everything.

Especially grilled veggies. I'd love to get some homemade ridiculous suicide wings going though, that sauce would be awesome in wing sauce even if it's a couple of drops.

Good thinking. No need to go Jerry Lee Lewis
- Canada Cup

What's your first pizza going to be?

I imagine he signs for less but not much less (5M?). The other part of the equation was dumping Panik who has 2 more years on his contract @ 2.75 AAV, is trash, and softens the Mantha cap hit.

I feel like the 1st rounder was an overpayment but I don't see this trade as being a "complete steal" unless Mantha completely falls apart in the next couple years.
- mjones242

Right now Vrana and Mantha are pretty equivalent. When Vrana was on Washington he was getting 14 minutes a game, and now he's getting 17. Mantha went from 18 minutes on Detroit to 17 on Washington. When Ovi comes back, that might go down to 14 on Washington.

It looks like Vrana is helping Detroit more than Mantha was helping Detroit or is helping Washington. Panik is a nothing-burger, but the 1st & 2nd is a fair bit extra - granted this is the year to trade picks since it's a weak draft and there's a lot of unknowns. It's almost like any extra work you did last year will pay off this year in terms of prospect scouting.

It's 12 games in to the deal, so I don't think we pronounce a victor - but it looks good for the Wings and it looks like Washington didn't know what they had is all I'm saying.

My pizza oven arrived today
- Canada Cup

i'm so jealous

Steak spice is my go-to for everything.

Especially grilled veggies.
- TheMussel

I used to use it on whole roast chicken a lot until I started minding my sodium. It's a splurge sometimes.

Good thinking. No need to go Jerry Lee Lewis
- Canada Cup

But the Piano wishes you would...

I used to use it on whole roast chicken a lot until I started minding my sodium. It's a splurge sometimes.
- Zezel

Yeah the sodium part is tough. I've considered making my own low sodium version. Just get all the ingredients and blend until rough.

Pretty sure it's just dillseed, coriander seed, multicolor pepper, onion and garlic powder, mustard seed and then maybe a bit of rock salt but not nearly as much as in storebought

Yeah the sodium part is tough. I've considered making my own low sodium version. Just get all the ingredients and blend until rough.

Pretty sure it's just dillseed, coriander seed, multicolor pepper, onion and garlic powder, mustard seed and then maybe a bit of rock salt but not nearly as much as in storebought
- TheMussel

Yeah a low-so version would be great. There's so much flavour in the blend you don't need all the salt they use.

Yeah a low-so version would be great. There's so much flavour in the blend you don't need all the salt they use.
- Zezel

Yeah the salt is pretty excessive. Though to be fair to them, it's the right amount of salt for a 2 inch steak

Yeah the salt is pretty excessive. Though to be fair to them, it's the right amount of salt for a 2 inch steak
- TheMussel

There is that.

I want steak now

It's funny, the only people who seem unsatisfied with Josh Anderson... are fans of other teams.


Anderson is a 25 goal scorer powerforward with tons of speed.

He's bringing exactly what was expected imo.
- Scabeh

I like the signing and the player. Would love him in the blue and white.

Anderson, Matthews, Marner line would kill it!

I think it is more about the insecure supply they do expect to get more but maybe not even enough to cover second doses of the people who got it dose 1.

I am guessing when the mixed vaccine study comes out it will show good results and a lot of people who got AZ will get a second does of something else.
- Aetherial

Risk of blood clots.

Rob Ferguson
@robferguson1

On Ontario pausing AstraZeneca immediately, the risk of a blood clot (VITT) has gone to 1 in 60,000 from 1 in 100,000. "That's a significant safety signal we won't want to ignore," says Dr. Jessica Hopkins of Public Health Ontario. #onpoli

4:32 PM · May 11, 2021·Twitter Web App

My pizza oven arrived today
- Canada Cup

Nice!

Santa brought me one - which is weird, because i was not a good boy.

What kind did you get, if you don't mind me asking?

I'm not trying to branch out - make it "the outdoor oven, that makes great pizza."

Bought a couple of cast iron pans.

I want steak now
- TheMussel

I always want steak.

I love wings with a passion. I've ordered them from a handful of places and only one had what I would consider good wings fit to order again (and I can't remember which place it was)
- TheMussel

I’d proclaim myself as the undisputed Wing King if it didn’t upset anyone....no wait, I franking am the undisputed Wing King! First love of wings was in a restaurant called Gervais in Sturgeon Falls 53 franken years ago. Honey Garlic, but...in the early 70’s my folks toured the southern shore of Lake Erie and stopped in a dive in Dunkirk. They ordered Buffalo Wings which they had never heard of. They were so good, my momma asked the owner for the recipe, which the nice chef lady gave her. Simple - Deep fried wings, Durkee’s Hot Sauce, and butter to taste. My folks made them at home right away and they were fantastic. I have been eating Buffalo Wings for half a century! Anywho, my fishing crew have visited many wing joints in Buffalo and Niagara Falls area looking for the best wings. I find it incredible how simple wings are to make yet so many restaurants are poop. We normally have a wing event at our house every year celebrating various family annual milestones, and wings are on the menu by request. I usually make 5 or 6 different recipes, always including Buffalo of course, but Thai, Hot Smoked, Cajun Dry Rub, and Olive Oil Sea Salt Cracked black pepper and garlic are favs.

I love wings.

Someone actually read it? Thanks. 👍
- gergeswillems

You actually wrote something somewhere

Link please