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Kris Jenner, Mark Teixeira and Christina Milian Welcome NYY Steak to Midtown Manhattan
Christina Milan is all smiles with the NYY Steak staff former Yankee Bernie Williams.
The steak NY Yankees game attendees have come to crave is now available in Midtown Manhattan. Just blocks away from Times Square and the bustling theater district, NYY Steak opened its second location via a fete attended by stars such as star momager Kris Jenner, Lynyrd Skynyrd drummer Michael Cartellone, Jill Zarin of “Real Housewives of NY” fame, singer/ actress Christina Milian, hockey star Mark Messier and others. Of course, current and former pinstripers had a heavy presence as well. First baseman Mark Teixeira was joined by retired players including Dwight Gooden, David Cone, Roy White, Mickey Rivers. Former center fielder Bernie Williams delighted the crowd with a performance from his All Star Band.
The 16,000 square foot, three-floor collaboration between Yankee Global Enterprises and Hard Rock International is helmed by Executive Chef Elliot Lopez and features dry aged USDA prime beef from an in-house butcher shop. Menu offerings aren’t limited to steak, though. There’s also an indulgent Berkshire Double Pork Chop served with served with whole grain mustard spaetzle, tangy braised red cabbage and a savory pork jus, in addition to a tangy Sesame Crusted Ahi Tuna with teriyaki stir-fry vegetables, micro greens and a mandarin-orange sesame sauce on the extensive, delectable menu. The to-die-for desserts include a NYY Steak 151 Volcano, made of vanilla bean ice cream covered with Heath Bar crunch and expertly flambéed tableside using a shot of 151 Rum.
Madame Wu recipes: Chinese chicken salad and Wu’s beef
Two of Madame Sylvia Wu’s recipes became particular favorites of patrons.
Here are the recipes, as printed in The Times in February 1998.
Madame Wu’s Chinese chicken salad
4 to 6 servings. Each of 6 servings:
1/3 (6-ounce) package fine rice noodles
8 won ton wrappers, cut in 1/8-inch strips
2 chicken breasts, drumsticks or thighs
1 teaspoon prepared mustard
1/4 teaspoon five-spice powder, optional
2 tablespoons light soy sauce
3 tablespoons toasted almonds, minced
1/2 cup thinly sliced green onions, white parts only
1/2 head iceberg lettuce, shredded
1. Heat oil for deep-frying to 360 degrees in a wok. Oil is ready when a few noodle strands dropped into the oil rise to the surface immediately on contact.
2. Drop won ton strips into hot oil and fry until light tan, about 1 minute. Remove and drain on paper towels. Set aside.
3. Divide noodles into three parts and deep-fry separately. Remove from hot oil with a slotted spoon as soon as the noodles pop to the surface. Drain on paper towels. Set aside.
4. Deep-fry chicken pieces 5 minutes. Remove from oil and drain on paper towels. Cool. Remove meat from bones and cut into strips with or without skin. Set aside.
5. Place cooked chicken meat in a large salad bowl. Add mustard, five-spice powder, sesame oil, soy sauce, almonds, green onions and salt. Mix well.
6. Add crisp-fried won ton strips and noodles. Mix thoroughly. Noodles will break into small bits when mixed. Pile salad over bed of lettuce. Do not toss or salad will become soggy.
VARIATION: Substitute any leftover turkey or store-bought barbecued chicken for cooked chicken. Instead of won ton strips and rice noodles, use 3 cups of canned shoestring potatoes.
1 tablespoon plus 1 teaspoon cornstarch
1 tablespoon plus 1 teaspoon dark soy sauce
2 1/2 teaspoons light soy sauce
1/2 pound sliced flank steak or filet mignon
1/3 (6-ounce) package fine rice noodles
1/2 cup coarsely chopped onions
1. Combine 1 tablespoon oil, 1 tablespoon cornstarch, 1 tablespoon dark soy sauce, 2 teaspoons light soy sauce, hoisin sauce, wine, one-half teaspoon sugar, a dash of salt and a dash of pepper. Add beef and toss to coat well. Set aside.
2. Bring the oil for deep frying to 400 degrees in a wok over high heat. Oil is ready to use when a few noodle strands dropped into the oil rise to the surface immediately on contact. Add rice noodles all at once, and remove with a slotted spoon as soon as puffed noodles pop to the surface. Drain on paper towels. Set aside.
3. Coat the bottom and sides of a wok or skillet with 2 tablespoons of oil and heat over high heat. Add onions and stir-fry 1 minute. Add marinated beef and stir-fry, stirring gently to prevent meat from becoming watery, 2 minutes.
4. Combine water, oyster sauce, remaining 1 teaspoon cornstarch, remaining one-fourth teaspoon sugar, remaining 1 teaspoon dark soy sauce and remaining one-half teaspoon light soy sauce, and stir until smooth. Add to beef and onion mixture, stirring 1 minute. Remove from heat.
5. To serve, place noodles on a platter and spoon the beef mixture on top. Do not mix.
Garner was born on April 17, 1972, in Houston, Texas, and moved to Charleston, West Virginia, at the age of three. Her father, William John Garner, worked as a chemical engineer for Union Carbide her mother, Patricia Ann English, was a homemaker and later an English teacher at a local college.   She has two sisters.   Garner has described herself as a typical middle child who sought to differentiate herself from her accomplished older sister.   While Garner did not grow up in a politically active household,  her father was "very conservative" and her mother "quietly blue."  She attended a local United Methodist Church every Sunday and went to Vacation Bible School.  As teenagers, she and her sisters were not allowed to wear makeup, paint their nails, pierce their ears, or dye their hair   she has joked that her family's "take on the world" was "practically Amish". 
She attended George Washington High School in Charleston.  In 1990, Garner enrolled at Denison University in Granville, Ohio,  where she changed her major from chemistry to theater  and was a member of Pi Beta Phi sorority.  She spent the fall semester of 1993 studying at the National Theater Institute at the Eugene O'Neill Theater Center in Waterford, Connecticut.  During college summers, she worked summer stock theatre.  In 1994, she graduated with a Bachelor of Fine Arts degree in theater performance. 
As a college student, Garner did summer stock theatre. In addition to performing, Garner helped to sell tickets, build sets, and clean the venues.   She worked at the Timber Lake Playhouse in Mount Carroll, Illinois, in 1992,  the Barn Theatre in Augusta, Michigan, in 1993,  and the Georgia Shakespeare Festival in Atlanta, Georgia, in 1994.  Garner moved to New York City in 1995.  During her first year in the city, Garner earned $150 per week as an understudy for a Roundabout Theatre Company production of A Month in the Country   and made her first on-screen appearance as Melissa Gilbert's daughter in the romance miniseries Zoya.  In 1996, she played an Amish woman in the television movie Harvest of Fire  and a shopkeeper in the Western miniseries Dead Man's Walk.  She appeared in the independent short film In Harm's Way  and made one-off appearances in the legal dramas Swift Justice and Law & Order. Garner also supplemented her income by working as a hostess at Isabella's restaurant on the Upper west side. 
After moving to Los Angeles in 1997, Garner gained her first leading role in the television movie Rose Hill  and made her first feature film appearance in the period drama Washington Square.  She appeared in the comedy movie Mr. Magoo, the independent drama 1999 and Woody Allen's Deconstructing Harry most of her performance was cut from Allen's film.  In 1998, Garner appeared in an episode of Fantasy Island and was cast as a series regular in the Fox drama Significant Others,  but Ken Tucker of Entertainment Weekly thought there was no center to the character, as played by Garner.  Fox canceled the series after airing three of six filmed episodes. Garner's most significant role of 1998 was in J. J. Abrams's college drama Felicity.  In 1999, Garner was cast as a series regular in another Fox drama, Time of Your Life, but it was canceled midway through the first season.  Also in 1999, she appeared in the miniseries Aftershock: Earthquake in New York and in two episodes of the action drama The Pretender.
Garner played the girlfriend of Ashton Kutcher's character in the comedy Dude, Where's My Car? (2000). In 2001, she appeared briefly opposite her husband Foley in the drama Stealing Time and had a small role as a nurse in the war epic Pearl Harbor.  Also in 2001, Garner was cast as the star of the ABC spy thriller Alias.  The show's creator, J. J. Abrams, wrote the part of Sydney Bristow with Garner in mind.   Alias aired for five seasons between 2001 and 2006 Garner's salary began at $40,000 per episode and rose to $150,000 per episode by the series' end.  During the show's run, Garner won a Screen Actors Guild Award for Best Actress and a Golden Globe Award for Best Actress (with a further three Globe nominations), and received four nominations for the Emmy Award for Best Actress.
While Alias was airing, Garner continued to work in film intermittently. She had an "other-worldly" experience when Steven Spielberg called to offer her a role as a high-class call girl in Catch Me if You Can (2002).  After seeing her in Alias, Spielberg thought for sure "she would be the next superstar".  She filmed her scene opposite Leonardo DiCaprio during a one-day shoot.  Garner's first co-starring film role was in the action movie Daredevil (2003), in which she played Elektra to Ben Affleck's Daredevil.  The physicality required for the role was something Garner had discovered "an aptitude for" while working on Alias.   Elvis Mitchell of The New York Times said she "realizes Elektra more through movement than by way of her lumpy, obvious lines. She hasn't mastered the combat skill of tossing off bad material."  While Daredevil received mixed reviews, it was a box office success.  Also in 2003, Garner voiced herself in an episode of The Simpsons.
Garner's first leading film role, in the romantic comedy 13 Going on 30 (2004), was widely praised. She played a teenager who finds herself trapped in the body of a 30-year-old. Garner chose Gary Winick to direct the film  and they continued to look for other projects to do together until his death in 2011.   Manohla Dargis of the Los Angeles Times found her "startling": "Whenever she's on screen you don't want to look anywhere else."  Owen Gleiberman of Entertainment Weekly praised an "utterly beguiling" performance: "You can pinpoint the moment in it when Garner becomes a star."  Ann Hornaday of The Washington Post remarked: "Garner is clearly cut out to be America's next Sweetheart she has the same magic mix of allure and accessibility that the job calls for."  13 Going on 30 grossed US$96 million worldwide.  Garner reprised the character of Elektra in the 2005 Daredevil spin-off Elektra it was a box office and critical failure.  Claudia Puig of USA Today concluded that Garner "is far more appealing when she's playing charming and adorable, as she did so winningly in 13 Going on 30".  Garner next starred in the romantic drama Catch and Release. Although filmed in 2005 in between seasons of Alias, it was not released until early 2007 and failed to recoup its production budget.  Peter Travers of Rolling Stone praised Garner's ability "to blend charm and gravity"  but Peter Hartlaub of the San Francisco Chronicle felt that, while her "natural beauty and likability are still assets, [she] seems occasionally challenged by what should be an easy role". 
After a one-year break following the conclusion of Alias, her wedding to Affleck, and the birth of her first child, Garner returned to work in 2007. Her supporting role in Juno as a woman desperate to adopt a child was described by Kyle Buchanan of New York Magazine as a turning point in her career: "She came into the movie a steely figure, and left it as the mother you'd give your own child to . Writer Diablo Cody and director Jason Reitman expertly deploy Garner's innate humanity as a trump card."  Lisa Schwarzbaum of Entertainment Weekly said she had never "been lovelier or more affecting".  Also that same year, she played an FBI investigator in the action thriller The Kingdom.   She was nursing her baby during filming in Arizona and was hospitalized on two occasions with heatstroke. 
In late 2007 and early 2008, Garner played Roxanne to Kevin Kline's Cyrano de Bergerac at the Richard Rodgers Theatre on Broadway. In preparation for the role, Garner worked with vocal and movement coaches and took French lessons.  Ben Brantley of The New York Times described her performance as "captivating": "Ms. Garner, I am pleased to report, makes Roxane a girl worth pining over . [She] speaks Anthony Burgess's peppery rhymed translation with unaffected sprightliness. If she's a tad stilted in the big tragic finale, her comic timing is impeccable."  The New Yorker ' s theater critic was impressed by her "feistiness" and "lightness of comic touch".  The play was recorded before a live audience and aired on PBS in 2008. In 2007, Garner became a spokesperson of skin care brand Neutrogena. 
Garner co-starred in two romantic comedies in 2009. She first appeared in Ghosts of Girlfriends Past, portraying the childhood friend of a famous photographer and womanizer. While the film received lukewarm reviews, it grossed US$102.2 million worldwide.  Michael Phillips of The Chicago Tribune found Garner "easy to like and sharp with her timing" he was disappointed to see her as "the love interest, which is not the same as a rounded character".  Similarly, Manohla Dargis of The New York Times was dismayed to see the actress appear as "less a co-star than a place holder (you can almost see the words "enter generic female lead" in [the] screenplay)". 
Garner's second performance of 2009 was in comedian Ricky Gervais's directorial debut The Invention of Lying. Gervais was keen to cast Garner—"always happy and always pleasant to everyone"—against type.  In the film, she played the love interest of the first human with the ability to lie in a world where people can only tell the truth. Reviews for the movie were mixed and it made US$32.4 million worldwide.  David Edelstein of New York Magazine said she "proves again (the first time was 13 Going on 30) what a dizzying comedienne she is. She looks as if the wheels in her head are not just turning but falling off and needing to be screwed back on,"  while Mick LaSalle of the San Francisco Chronicle said she "has never been better onscreen . Garner gets to show a comic facility we haven't seen before." 
In Garry Marshall's ensemble romantic comedy Valentine's Day (2010), she shared scenes with Ashton Kutcher, Jessica Biel, and Patrick Dempsey.  The film made US$56.2 million in its U.S. opening weekend it eventually grossed US$110.4 million domestically and US$216.4 million worldwide.  In 2011, she had a supporting role as a villainous deranged bride in the comedy Arthur, a remake of the 1981 film of the same name, directed by Steve Gordon and co-starring Russell Brand and Helen Mirren.  
Garner played a mother for the first time in 2012,  in the drama The Odd Life of Timothy Green, which followed a magical pre-adolescent boy whose personality and naïveté have profound effects on the people in his town.  The film received mixed reviews from critics and made a modest US$56 million worldwide. 
 Claudia Puig of USA Today found her "convincing as a warm-hearted, if tense, mom"  while Michael Phillips of the Chicago Tribune said she brought "fervent sincerity and a welcome touch of comic eccentricity" to the role.  Also in 2012, Garner starred in the satirical comedy Butter, in which she played an overly competitive and socially ambitious woman participating in a local butter sculpturing competition in a small Iowa town. Distributed for a limited release in certain parts of the United States only, Butter received mixed reviews and grossed US$105,018.   Peter Debruge of Variety praised "the best bigscreen use of Jennifer Garner's comedy gifts since 13 Going on 30,"  while Peter Travers of Rolling Stone described her as the "best in show": "[She] knows how to play comedy of the absurd."  However, Scott Bowles of USA Today remarked: "Garner is a terrific actress, but here she's asked to cackle her lines in a voice a full octave above her natural one."  Also in 2012, she appeared in the YouTube short Serena,  and became a spokesperson for food company Luvo. 
Garner reunited with Matthew McConaughey in the 2013 drama Dallas Buyers Club, portraying the role of a doctor treating AIDS patients in Texas during the mid-1980s.   The film received significant acclaim and was a box office success.  Peter Travers of Rolling Stone described her as "a radiant actress of rare spirit and sensitivity"  and Betsy Sharkey of the Los Angeles Times said: "Garner is once again cast as a quintessentially decent, all-American girl, albeit a doctor. But the question of whether the actress has deeper emotional layers to bring to the screen is not answered here."  David Edelstein of New York magazine said: "It's not a well-shaped role, but I've gotten to the point where I'm happy to see Garner in anything. She's incapable of phoniness."  Also in 2013, Garner became the first celebrity spokesperson of the Italian fashion brand Max Mara. 
In 2014, Garner starred in the sports drama Draft Day, as the fictional salary cap analyst of the Cleveland Browns. Critical reception toward the film was mixed and Mick LaSalle of The San Francisco Chronicle, describing her part, remarked: "It's not much of a role, but she's perfectly nice in it. Perhaps someday someone will give Garner a chance to be something other than perfectly nice."  Garner also co-starred with Steve Carell in the 2014 Disney adaptation of the popular children's book Alexander and the Terrible, Horrible, No Good, Very Bad Day, taking on the role of the mother of the titular character. The film grossed US$101 million worldwide.  Sandie Angulo Chen of the Washington Post said: "Garner, who has long mastered the art of playing harried and overworked moms, is pleasantly frazzled."  Her other film role in 2014 was that of an overprotective mother in the dramedy Men, Women & Children, directed by Jason Reitman and co-starring Rosemarie DeWitt, Judy Greer, Dean Norris, and Adam Sandler. The film made US$2.2 million worldwide,  and Christopher Orr of The Atlantic said: "Garner does what she can as the Snooping Mom from Hell, but ultimately it's not much. The role is like a caricature of her performance in Juno, minus the ultimate (and essential) redemption."  In late 2014, Capital One signed Garner as their spokesperson for their Capital One Venture Air Miles credit card. 
In 2015's Danny Collins, a drama inspired by the true story of folk singer Steve Tilston and starring Al Pacino and Annette Bening, Garner played the supporting role of the wife of Bobby Cannavale's character. The film was released in selected cinemas and was warmly received by critics Stephanie Merry of The Washington Post felt she "gives the movie a powerful jolt of emotion".  In 2016, Garner appeared in the Christian drama Miracles from Heaven, playing the mother of a young girl who had a near-death experience and was later cured of an incurable disease. The film grossed US$73.9 million worldwide  and received generally mixed reviews from critics, who felt it "makes the most out of an outstanding performance" from Garner.  Ken Jaworowski of The New York Times praised a "dedicated" and "heartfelt" performance,  while Nigel Smith of The Guardian found "her subtly wrought work . tremendously effective" in an otherwise "crassly manipulative" film.  Also in 2016, she starred in the critically panned comedy Nine Lives, playing the second wife of a workaholic father who has his mind trapped inside of his daughter's new cat. Garner made an uncredited cameo appearance in Mother's Day (2016).
Garner appeared in the drama Wakefield, which premiered at TIFF and was released in May 2017.  Also in 2017, she starred in The Tribes of Palos Verdes, and in friend Judy Greer's directorial debut A Happening of Monumental Proportions.   In 2018, she co-starred in Love, Simon, an adaptation of the young-adult novel Simon vs. the Homo Sapiens Agenda.  Also that year, Garner voiced the role of Mama Llama for Netflix's original animated preschool series Llama Llama, and starred as the lead in the action-revenge film Peppermint, which was released on September 7.  In August 2018, she was honored with a star on the Hollywood Walk of Fame.  Variety praised her "radiant likability" and said she was second only to Tom Hanks.  Also in 2018, she starred in the HBO television show Camping.
In 2020, Garner starred in the Quibi comedy miniseries Home Movie: The Princess Bride, a "fan made" recreation of the 1987 film of the same name produced in social isolation during the COVID-19 pandemic. Filmed in a deliberately DIY fashion, it was created to raise money for World Central Kitchen.  She also appeared in the Netflix comedy film Yes Day, directed by Miguel Arteta and released in March 2021.  
In this first-of-its-kind Chopped tournament event, the competition goes west for a fierce five-part showdown, where the greatest griller of them all will walk away with $50,000. In the appetizer round, what will the first four grill masters make for the judges with cookies and yak steaks? A giant surprise awaits the competitors in the entree basket, as one chef must muster up the confidence to create a dish using an ingredient he has never prepared and another ingredient he cannot stand. Chocolate meets fruit in a desert dessert duel will everything go peachy for the competitors?
Grill Masters: Part Two
Four new master grillers step up to the challenge, fighting for a chance to compete in the $50,000 finale. But who will be able to hatch a successful plan in the first round with hatch chile taffy and Hawaiian blue prawns in the basket? Then, after the remaining competitors serve up their rack of boar entrees, the judges debate the relative complexity of flavors in the three dishes. Some delicious Italian surprises await the finalists, but perfect desserts will be difficult to execute in a windy, intense final round.
Grill Masters: Part Three
Four masters of the open flame compete for a chance to make it to the $50,000 finale fight. Advancing past the first round will require a lot of hard work in just 20 minutes, including opening oysters and defrosting blocks of creamed spinach. A tropical fruit lightens things up in the entree basket. Then, with marshmallows in the dessert basket, s'mores come to mind for one of the last two chefs. Will the judges enjoy the campfire-inspired creation?
Grill Masters: Part Four
Four grill masters face off for the last slot in the $50,000 finale. Will anybody lose their cool when they spy something called speculoos in the first basket? During the entree round, the competitors strive to make kick-butt pork butt dishes, which also include fruit leather. Can the two remaining chefs grill up some terrific desserts using every meat-lover's worst nightmare?
Grill Masters: Finale
The champions of the first four Chopped Grill Masters competitions return to compete for $50,000. The fierce fight to the finish begins with an appetizer basket of sardines and canned Sloppy Joe filling. Steaks are served up in the entree course, but the chefs' success with the other ingredients gives the judges much to think about. The final two chefs draw from family memories when they open up the last basket of the tournament and must grill some do-or-die desserts.
Food Network Stars!
Winners of the hit series Food Network Star compete to see who can beam brightest in the Chopped Kitchen! Cooking for the powerhouse panel of Bobby Flay, Giada De Laurentiis and Alton Brown, the competitors must be ready for whatever they might find in the notorious baskets, if they want to win $10,000 for their charity. It is a bubbly first round with sparkling cider as a mystery ingredient. Then a black cloud hovers over the entree round, in the form of black chickens. In the dessert round, it all comes down to which Star crafts the better dessert from frozen peas and cinnamon cereal.
After Hours with Ultimate Champions, Italian and Firefighters
No longer just watching from the sidelines, Chopped judges are taking over the kitchen, and they're trying out the same basket ingredients that have sent home chef competitors.
After Hours Revisits Teens, Leftovers and Pigs Feet!
The tables are turned as the Chopped judges take to the kitchen and triumph over baskets that had chef contestants flummoxed.
Grill Masters: Episode Three
Two of the competitors in this Grill Masters fight are engaged to be married -- can they both make it to the final round? In the first round, a succulent seafood and an odd ice cream are two of the surprises in the mystery basket. Then in the second round of live-fire cooking, the chefs are shocked to find a live ingredient. And when a delicate ingredient flames up on the grill in the final round, can it be salvaged?
Grill Masters: Episode Two
In the first round, the Grill Masters find grilling classics hot dogs and hamburgers in the same basket. Rack of elk is a welcome ingredient in the second basket, but the 30-minute time limit presents some issues. And the final two chefs have high hopes for what they can accomplish in the dessert round featuring chocolate cupcakes.
Grill Masters: Episode One
In this explosive first Grill Masters battle, big personalities and old rivalries create a firestorm in the al fresco kitchen. In the first round, the chefs have two different proteins to prepare: pork chops and sausages. Exercising restraint with a sweet basket ingredient in the entree round is a challenge for some of the chefs. And a cheese and a starch are two of the items that the finalists must make sing on the grills in their desserts.
Grill Masters: Episode Four
Perfectionists and pitmasters collide in this final preliminary battle before the Grand Finale! Spare ribs play the lead role in the appetizer basket. Then a specially-sourced, whole fish barely fits into the entree baskets. And the judges are plum happy to see plums in the dessert basket.
Grill Masters: Grand Finale
The four finalists in the Grill Masters tournament are facing off for the $50,000 grand prize. Rattlesnake is the vicious surprise in the first round. Some offal and some fruit are part of the culinary puzzle to solve in the entree round. And a breakfast item and a classic pie beg to be transformed in the last round of the tournament.
Chopped: Impossible, Part 1
Chopped Champions return for an epic tournament of Chopped: Impossible, with Restaurant: Impossible's Chef Robert Irvine on the judging panel! In the first of three preliminary battles, the competitors face some of the most mind-blowing baskets, including whipped topping in the first round and offal and stinky cookies in the entree round. And in the dessert round, one of the ingredients has teeth!
Chopped: Impossible, Part 2
Four new returning champs take on the second preliminary round of the Chopped: Impossible tournament, with Chef Robert Irvine watching their every move from the judges' table. In the appetizer round, the basket features a strange duck and a green dessert, while nerves throw some chefs off their game. Then, in the entree round, an infamous Chopped ingredient makes a return appearance, followed by a meaty sandwich in the dessert basket.
Chopped: Impossible, Part 3
Four previous Chopped Champions are returning to compete for a spot in the grand finale of the Chopped: Impossible tournament, featuring Chef Robert Irvine as a judge. First, they must take on a swamp creature and insects in the appetizer round, then attack a sweet spring treat and an aged egg for round two. Finally, the chefs who move on to dessert must remain calm and collected as they deal with whimsical sushi, leftover fruit, and a frozen favorite.
Chopped: Impossible, Grand Finale
After winning their preliminary rounds of the Chopped: Impossible tournament, three champions return to battle for $15,000 and the chance to go head-to-head with Chef Robert Irvine to take home an additional $25,000! In the appetizer round, the competitors must overcome a giant clam and a fast-food classic, and then just two chefs compete in the entree round, tackling a nostalgic canned product and a strange sandwich. After a remarkable winning streak, the only thing standing between the last Chopped Champion and the grand prize is a spectacular wild card battle with Robert!
Secrets of Winning
Think you have what it takes to win Chopped? Join host Ted Allen and take a look back at some of the most bizarre baskets, wildest mishaps and most creative cooking moments from America's most pressure-packed cooking competition. Learn how to cook your way to becoming the next Chopped Champion with insider info on tackling the basket, beating the clock and impressing the judges!
Grill Masters Napa: Part 1
Sixteen high-caliber chefs are fired up to grill in beautiful Napa Valley, Calif. for another epic Chopped tournament! There's $10,000 at stake in each preliminary competition, and the champs will fight it out for $50,000 more. For the first group of chefs, the appetizer basket features a sea creature and a pretty, colorful veggie. A ballpark snack throws the chefs a curveball in the entree round, and the judges are happy to see chilies in the dessert basket.
Grill Masters Napa: Part 2
Four new highly-skilled grill masters take over an outdoor Chopped Kitchen in California's Napa Valley. Baked beans and lamb belly are two must-use ingredients in the first round, and in the entree round, the grill masters are given a seafood-heavy basket that requires a great deal of work and creative thinking. The two chefs who move on to dessert run into trouble when one of the mystery ingredients shows a tendency to char quickly.
Grill Masters Napa: Part 3
Another group of grillers get a chance to compete in California's beautiful Napa Valley! The grill masters pound away in the first round in an attempt to tenderize the basket's seafood protein. In second round, the chefs get the gift of beef, but will they focus so much on the beautiful rib eye that they neglect the other mandatory ingredients? Then, the final two chefs get some sweet surprises in the basket -- a chocolate trifle and poached pears.
Grill Masters Napa: Part 4
Three grilling champs have already won a spot in the grand finale, and now a new group furiously competes for the final spot! In the appetizer round, the grill masters face some beautiful mushrooms and strong jam. Fish butchery and flavor balancing come into play in the entree round, and the chefs get a yummy cake in the dessert basket.
Grill Masters Napa: Grand Finale
Four champion grill masters are each already $10,000 richer, and now they return to see who will claim $50,000 more! Half of the appetizer basket is taken up with a porky surprise. Then, the entree round features a serious display of grilling acrobatics as the remaining champs figure out what to do with a surf and turf combo. Finally, bananas and wine are two of the tricky dessert ingredients that the last pair of chefs must grapple with as they battle for the grand prize.
Grill Masters: Battle 1
Live-fire cooking and life-changing stakes! In this $50,000 five-part tournament, grilling's greatest go big in a spectacular outdoor kitchen. The first basket out of the gate challenges four determined competitors with a weird pie and a beautiful cut of pork. Then, a vegan product counters the giant beef ribs in the entree round. Finally, the judges are impressed when they see a chef making a creative choice in the dessert round, but will the innovative idea result in a tasty plate?
Grill Masters: Battle 2
A second group of grill masters is in hot pursuit of the $50,000 grand prize. The chefs discover something stuffed and something smoked in the appetizer basket, then double proteins make the entree round a carnivore's dream. The two grill masters who make it to the dessert round find ways to make beans the center of their sweet dishes.
Grill Masters: Battle 3
Four new grill masters are confident they can be the best and advance to the grand finale! In the appetizer round, the party gets started with a frozen daiquiri in the basket and one chef doesn't leave enough time for plating. A fatty protein and an odd-colored ice cream are part of the challenge in the second round, then birthday cake is a festive find in the final basket.
Grill Masters: Battle 4
There's just one spot left in the Grill Masters grand finale! A feisty new group of chefs talk trash from the start, but will the vibe change after somebody's lamb appetizer lands on the Chopping Block? A "steak" made from a vegetable is one of the surprises the chefs face in round two. Then, the last two competitors are supremely confident, but their knowledge of dragon fruit and mesquite powder could play a role in who grills the best dessert.
Grill Masters: Finale Battle
Which of four incredible Grill Masters champions will top all and score the grand prize? Tiny celebratory beers help kick off the first round of live-fire cooking, as well as a beautiful rack of boar. As the intensity heats up in round two, s'mores and a delicate vegetable accompany a lean meat on the competitors' entree plates. A giant sweet surprise in the dessert basket ensures that the final plates will be colorful and unusual, but whose will taste like $50,000?
Grill Masters: Kansas City
Big flavors meet big personalities as regional rivals from the thriving Kansas City barbecue world compete to see who will advance to the $50,000 Grill Masters grand finale and face winners from Texas, North Carolina and Memphis. A 20-minute appetizer round doesn't seem long enough to deal with the double cut pork chops in the first basket. Then, a bubbly surprise in the second basket prompts the chefs to bring the sweet to their entree dishes. Pineapple and banana are two of the flavors that must be married on the last two competitors' dessert plates.
Grill Masters: Memphis
Four chefs who live and breathe Memphis-style barbecue compete for a coveted spot in the $50,000 Grill Masters grand finale, facing off against champions from Texas, North Carolina and Kansas City. Tennessee tradition abounds in the first basket, which includes a creative take on a messy, shareable comfort food, and the chefs are stunned to see a gigantic sandwich in the second basket. Peaches in the dessert basket seem like a gift, but will the last two Memphis-style chefs be able to make them shine on their plates?
Grill Masters: North Carolina
Pride is on the line as four regional rivals all deeply devoted to North Carolina-style barbecue battle it out in a thrilling, grilling heat to see who will represent their region in the $50,000 Grill Masters grand finale against winners from Texas, Memphis and Kansas City. Will fish in the first basket throw the pork-loving pitmasters off their game? The three chefs who move on to the entree round are surprised to have to work with liver. Finally, some Southern favorites in the dessert basket give the last two Tar Heel State competitors a head start in bringing Carolina flavors to their sweet plates.
Grill Masters: Texas
Four passionate grill masters compete in a fiery battle to become the lone representative from the Lone Star State to advance to the $50,000 Grill Masters grand finale and face winners from Memphis, Kansas City and North Carolina. A creepy, crawly, crunchy surprise challenges the chefs in the first round, and a state fair treat and an iconic Texas meat meet in the second basket. The final basket holds Texas-inspired ingredients, but can the last two competitors find a good use for them in their desserts?
Grill Masters: Finale Showdown
Four Grill Masters champions representing their regional styles -- Texas, Memphis, North Carolina and Kansas City -- return to compete in this do-or-die grand finale with $50,000 and an enormous amount of pride on the line. A wild, smoky ingredient in the first basket kicks things off, and then the judges expect magnificent meat-and-potatoes entree plates from the three remaining champs. The adrenaline-filled grand finale dessert round featuring sugary, festive ingredients will decide which champion can pull off a sweet victory and walk away with the prize.
Just Desserts: $50,000 Desserts
Chopped is counting down the all-time best dessert rounds, starting with five unforgettable $50,000 Grand Finale rounds. The sweet conclusions of Chopped's high-stakes tournaments include epic ice cream machine struggles, a Wild West showdown, the most puzzling of baskets and remarkable, emotional final moments.
Just Desserts: All-Stars
Chopped is counting down the all-time best dessert rounds, and these five favorites feature incredible all-star battles and thrilling dessert duels between world-class chefs.
Just Desserts: Dessert Dream Teams
Chopped is counting down the all-time best dessert rounds, and these top five picks feature teams of two fighting to be number one. Can newlyweds handle the pressure? Can a father and son agree on anything? Can a first date in the Chopped kitchen end with something sweet? These unforgettable rounds take the emotion of family and flirtation to a whole new level.
Just Desserts: Redemption Wars
Chopped is counting down the all-time best dessert rounds, five favorites at a time! These chefs return to the Chopped Kitchen after a devastating loss, hoping to find their long-awaited redemption. But can anyone ever conquer the dreaded durian? The chefs throw each other under the bus and talk a big game, all while trying to get the glory they missed the first time around.
Just Desserts: Viewers' Choice Baskets
Chopped is counting down the all-time best dessert rounds, five favorites at a time! These five unforgettable baskets feature brutal ingredients picked by the fans. Both the chefs and the judges can't believe they're seeing such insane ingredients -- like pig skin, pizza and marrow bones -- for dessert.
Just Desserts: Celebrities
It's a star-studded countdown of the top five celebrity dessert battles on Chopped. Who will take the number one spot as the most memorable celebrity face-off? The competition is stiff, with professional athletes Greg Louganis and Brandi Chastain, reality warriors Travis Lofland and Amy Roloff and jokesters Sinbad and Gillian Vigman. But no one can forget the epic showdowns of fellow actors Peter Scolari and Michael Imperioli and rock stars Dweezil Zappa and Kelly Hanson. In the end, only one celebrity gets to be the Chopped champion of desserts.
Kobe, Beyoncé & Ludacris among guests at Michael Jordan's star-studded 50th birthday party
Michael Jordan really knows how to throw a party.
The former NBA great hosted his 50th birthday party at the Museum of Fine Arts, Houston, Friday night with a star-studded guest list that included a who's who of current and former NBA players, including Scottie Pippin and wife Larsa, LeBron James, Kobe Bryant and wife Vanessa, Carmelo Anthony and wife LaLa, Chris Bosh and wife Adrienne, Chris Paul and Blake Griffin.
The website Beyond the Buzzer reports that Beyoncé and Jay-Z also made an appearance at the party.
Also celebrating were Ludacris, Nas, ESPN sportscaster Stuart Scott, CNN anchor Wolf Blitzer, who tweeted a photo, Cedric the Entertainer and Houston Texans wide receiver Andre Johnson.
The evening included a private dinner at the museum and concert featuring R. Kelly.
CultureMap broke the news earlier this week that Jordan rented out the museum for the evening for a cool $100,000.
The party also served as a launchpad for the new Air Jordan XX8 high-tech sneaker, which debuts in stores this weekend. Jordan held the shoe as he posed with his fiance, Yvette Prieto, on the red carpet, with the new shoe, as did Bun B, Trae tha Truth and Wale.
Jordan got a jump on celebrating his birthday as he turns the big 5-0 on Sunday.
Photos: Tease your tastebuds with eats from Denton's new brewpub, Barley and Board
Denton's first brewpub, Barley and Board, didn't technically open until Wednesday afternoon, but the restaurant was so packed during a series of soft openings earlier in the week, passersby would have been fooled into thinking its the city's official happy hour spot.
The restaurant and bar is the product of a star-studded lineup of the owners, including actor/producer Jason Lee, restauranteur John "Sparky" Pearson, Midlake guitarist/singer Eric Pulido, former Meddlesome Moth chef Chad Kelley, and Eric Hartman of Emo's in Austin fame.
Last time GuideLive stopped by, the historic Texas Building on the Denton Square had been gutted to combine the former Subway and Cafe Herrera spaces. Pearson hit the nail on the head when he described the vibe as "classy comfy." Barley and Board is a bright 5,000 square feet decked in wood, framed by Edison fixtures and laced with charm down to the details, such as the vintage pull chain toilets in the bathroom.
About the Barley: The bar's 36 draft taps are flowing, though they have yet to host house beer. Brewmaster Derrick Rima, also of Four Corners Brewing Co. in Dallas, says the first batch, a fruit Hefeweizen, is in the fermenter and should be available in a couple weeks. If liquor is more your taste, Barley and Board has a menu of intriguing cocktails, including one that uses bacon-infused bourbon.
About the Board: Barley and Board has a section of the menu dedicated to charcuterie. The Mother Board (pictured above $28) comes with a little bit of everything, including cheese, pate, house pickled veggies, jams/spreads, fruits and nuts. The menu also boats a variety of apps, entrees, flatbreads and salads. (See the full restaurant menu here.) Get a peek at some of the most enticing items in the photos below.
1 / 14 Smoked Salmon Flatbread with capers, boursin, and arugula, at Barley and Board's soft opening event on Tuesday, August 11, 2015 in Denton, Texas. (Michael Leza)
2 / 14 Patrons relax and chat at the Barley and Board bar, which separates the front and back dining areas, on Tuesday, August 11, 2015 in Denton, Texas. The brewpub plans on has 36 beers on tap. (Michael Leza)
3 / 14 The Motherboard, a collection of chef favorite items from the menu served on one of the signature boards at Barley and Board's soft opening event on Tuesday, August 11, 2015 in Denton, Texas. (Michael Leza)
4 / 14 The Lacy, a tequila-beer cocktail made with an IPA. (Michael Leza)
5 / 14 Denton City Councilman Kevin Roden dines with friends at the soft opening event for Barley and Board Tuesday, August 11, 2015, in Denton, Texas. (Michael Leza)
6 / 14 Blistered Shisito Peppers served with a side of sriracha mayo at Barley and Board's soft opening event on Tuesday, August 11, 2015 in Denton, Texas. (Michael Leza)
7 / 14 Dentonites Nathan West and Abby Chapman enjoy drinks at the bar during Barley and Board's soft opening event on Tuesday, August 11, 2015 in Denton, Texas. (Michael Leza)
8 / 14 People enjoy their meals in the back dining room at Barley and Board's soft opening event on Tuesday, August 11, 2015 in Denton, Texas. The enclosed space on the right is dedicated to brewing in-house beers. (Michael Leza)
9 / 14 Hanger Steak served with matchstick fries and soaked in truffle butter, at Barley and Board's soft opening event on Tuesday, August 11, 2015 in Denton, Texas. (Michael Leza)
10 / 14 Bartender Adam Salvati takes an order during the soft opening of hotly anticipated restaurant Barley and Board Tuesday, August 11, 2015 in Denton, Texas. (Michael Leza)
11 / 14 Local businessman Matt Arnold enjoys The Motherboard, a collection of chef favorite items from the menu served on one of the signature boards, at Barley and Board's soft opening event on Tuesday, August 11, 2015 in Denton, Texas. (Michael Leza)
12 / 14 Denton City Councilman Greg Johnson, the owner of the building, discusses the lighting with his wife Leah at Barley and Board's soft opening event on Tuesday, August 11, 2015 in Denton, Texas. (Michael Leza)
13 / 14 Parisian Gnocchi, at Barley and Board's soft opening event on Tuesday, August 11, 2015 in Denton, Texas. Gnocchi is a pasta made from potatoes, and topped with broth, soft herbs, and parmesan. (Michael Leza)
14 / 14 Host Kaley Palmer takes a moment to relax Tuesday, August 11, as the Barley and Board soft opening in Denton, Texas finally draws to a close. (Michael Leza)
- An American cook has revealed how to cook the best 'prime steak' ever
- He confits the steak - cooking it at 50C for 45 minutes before searing it
- The steak is cooked in a bath of olive oil with a handful of garlic and rosemary
Published: 00:39 BST, 4 March 2021 | Updated: 00:47 BST, 4 March 2021
A meat-lover has revealed the perfect way to cook a steak - and the secret is to cook it low and slow in the oven before browning the edges in a pan.
The home cook, Mike Elender, who posts on TikTok as MeatlikeMike, places a piece of steak in an oven-proof dish, adds a handful of garlic cloves and two sprigs of rosemary before covering it with oil.
He then puts it in the oven at about 100C for 45 minutes, or until it reaches an internal temperature of 50C.
The home cook, Mike Elender, who posts on TikTok and Instagram as MeatlikeMike, recently shared a steak video which went viral
Critic’s Choice: Where to find great steaks
The fellow I met at a holiday party had just one question for me: Where do you find a great steak in this part of the country? He grew up in Texas on grass-fed beef and complains he’s never found a steak here with as much flavor. He’s disappointed every time he spends big bucks for a steak, whether it’s corn-fed, dry-aged or wet-aged, Wagyu or Kobe or sizzling with butter.
I couldn’t come up with one steak that’s unequivocally the best in town. But I did point out the places that stand out for the quality and precision cooking of their beef, but also for the whole dining experience —something that may be even harder to find than a good steak.
Cut: If you’ve got some serious money (or a generous patron), Cut has superb beef, precisely cooked over hardwood and charcoal and then finished under a 1,200-degree broiler. Cut also happens to be one of the best-looking restaurants in L.A., designed by Richard Meier, who designed the Getty Museum. Wolfgang Puck — and executive chef Ari Rosenson — cover the gamut with USDA prime aged up to 35 days and also Wagyu from various prefects in Japan, Australia and the Midwest. My favorite? The New York sirloin “Kobe style” from Snake River Farms in Idaho. It’s Wagyu but less mushy-tender than the Japanese beef, with a marvelous, beefy flavor. And if you really want to get extravagant, you can top any steak with white ($85) or black ($55) truffles. But where Puck really breaks the steakhouse mold is with the first courses and sides. Here you can start with a bowl of Austrian oxtail bouillon with bone marrow dumplings or broiled Santa Barbara uni with mussels and espelette pepper. Sides are just as innovative (creamed spinach with fried organic egg, roasted autumn root vegetables or potato tarte tatin, for example). And then (if you make it that far), you can indulge in one of Sherry Yard’s fine desserts. You can’t pass up her bruléed banana cream pie or her baked Alaska with ginger pain d'épices. Cut is sophisticated, yes. Glamorous too. It’s also very much the splurge. And if star-gazing is on your mind, this is where you’re almost guaranteed to spot a very famous someone or two.
Beverly Wilshire, 9500 Wilshire Blvd., Beverly Hills, (310) 276-8500, https://www.wolfgangpuck.com. /restaurants/fine-dining/3789. Steaks, $46 to $145 tasting of New York sirloin, $125.
Park’s BBQ: Park’s BBQ is more expensive than many of the other traditional Korean barbecue restaurants in K-Town, but it’s very worth it for the high quality of the beef — USDA prime and Kobe-style beef. It’s such fun to go with a group of friends and grill your own prime galbi (short rib) or bulgogi over charcoal. The ggot sal is prime too, and so is the beef tongue, which I highly recommend. The rooms are bright and contemporary, the crowd a heady mix of locals and food lovers who have made a special trek to Koreatown for the event. A note at the end of the menu says, “Meat is delivered fresh everyday and may be sold out.” In other words, you might want to eat on the earlier side. Portions are generous, and, with all the panchan or side dishes, you’ll end up spending much less than you would at a traditional steakhouse, though remember, everything is cut very thin, the better for faster grilling and for wrapping in lettuce leaves with kimchi, chile paste or whatever else you want to add.
955 S. Vermont Ave., Los Angeles, (213) 380-1717, https://www.parksbbq.com. Prime beef and wagyu, $33 to $69.
The Old Place: The Old Place roadhouse in Cornell in the Santa Monica Mountains has been grilling steaks for decades now. In fact, at one time steak was about the only thing on the menu. But when Morgan Runyon took over the old place after his father, cowboy actor Tom Runyon, died, he made some changes. Though most everything is still grilled over an oak fire, he greatly expanded the menu (and also hired a real chef). The oak-grilled Black Angus sirloin is still one of the best steak deals around at $19 — and that includes mixed green salad and a hefty baked potato. At that price, the steak isn’t prime (just as it isn’t at the Santa Maria steakhouses in the Central Coast). That red oak fire, though, gives the steaks a beautiful smoky edge. If you want to upgrade, consider the bone-in rib-eye that’s almost always available. At 27 ounces, the $42 steak is big enough to feed two. Have it with a red from one of the Malibu wineries featured. Add in the old cowboy atmosphere, with tall-sided wooden booths, sassy waitresses and the star-studded sky overhead, and it’s a steal. Groups of eight or more can reserve the long table in the original Cornell post office, which is, oh, about 127 years old now. Live music on the weekends too.
29983 Mulholland Highway, Cornell (near Agoura), (818) 706-9001, https://www.oldplacecornell.com. Steaks, $19 to $42.
Carlitos Gardel: The beef at this restaurant, owned by an Armenian family from Argentina, is mostly grass-fed and from Argentina. The cook in the family is Azniv Bozoghlian. Her son Gerard runs the dining room. Son Max is an expert in Argentine wines. Carlitos Gardel is a warm, old-fashioned place with white tablecloths, smart service and, on Saturday nights, a pianist playing old tangos. The food is elevated home cooking — mushroom caps stuffed with chicken forcemeat, deep-fried squid in marinara sauce and, of course, empanadas. But the real draw here is the steaks and especially the long, skinny skirt steak served with chimichurri. Bife (regular or mini) comes with a black peppercorn and mushroom sauce. Sometimes there’s a 40-ounce rib-eye big enough to serve four. The other way to go is with the parrillada, or mixed grill, for two — skirt steak, short ribs, blood sausage with a hint of sweet spices, spicy Argentine-style chorizo and flattened sweetbreads, which are cooked until they’re crispy at the edges. Do save room for one of Mrs. Bozoghlian’s desserts, such as postre Gardel, a tall slab of genoise layered with peaches, dulce de leche and meringue. Or her ethereally light ricotta cake.
Starting at 2 pm ET. Questions go in the frame below, not the comments!
Klaw: You’re telling me it’s in disguise, just use your eyes. It’s Klawchat.
Darren: Have you seen Billy Hamilton. Any thoughts on the progress of his swing and the ceiling of how well he can hit and get on base?
Klaw: It’s probably a good idea for me to start out by saying I haven’t been out to spring training yet. Also, Billy Hamilton’s swing has never been the problem. He has so little hand and wrist strength that I don’t think he can ever hit enough to be even a moderate OBP threat.
Brian: I’d like to let you know that I appreciate the cold water you (aka reality) you throw on prospects. Blue Jays touting Tellez big time…but he is having significant issues this spring catching up to the fastball. I appreciate your takes as a fan, because it helps my untrained eye focus on things I’d miss.
Klaw: You’re welcome. I know the Jays value Tellez more highly than I do. The required offensive threshold for a DH is just so high, however, and Tellez can’t hit good velocity, so I don’t see much probability for him to be more than an up and down guy.
Don: It’s only been three starts, but Tanner Houck hasn’t gotten the results I would have expected out of a potential first round pick. Do you think he has first round talent and at what point do the lack of results start to eat away at his draft prospects?
Klaw: Three starts at the beginning of the year mean very little, especially for a pitcher. It’s much more about how you finish. I think he’s going in the first round barring injury, but I have real concerns about the delivery and lack of a third pitch.
Mark: Why are people so adamant about others speaking their second language when they never attempted to learn a second one? The “Sammy Sosa forgot how to speak English” narrative, brought up by Howard Bryant in his Selig column, is lazy, racist and ignorant. Why wouldn’t he testify under oath in Spanish? Calcaterra made a good point about it 6 years ago, but it’s still used as a default narrative. Just because people claim to have “a friend who spent a semester in Spain and came back fluent” (note: the only people who spend 6 months abroad and return fluent are people who were already fluent to begin with), doesn’t mean someone should testify in their second language. People confuse being able to converse with the media with mastering a language. I’ve spent a decade in Chile working for a bilingual news service and as a translator for an engineering company. If I had to testify in front of Congress – with my freedom at stake – I sure as shit wouldn’t do it in Spanish if I could avoid it.
Klaw: I agree that the comment about Sosa is all of those things, and that “you’re in America, speak English” people should go jump off a tall building. You speak your native language. I’ll do what I need to do to make myself able to understand you.
Francisco: Is Pavin Smith a first rounder ?
Klaw: I don’t think so. Second rounder for me.
J: I know it’s early, but…. any sense of Giolito in spring? Steps forward, steps back, treading water?
Klaw: Building on my earlier answer, I can only offer that his comments about discarding everything the Nats did with his delivery last year are the most positive thing he could have said.
JB: I do not understand all of the fury over a gay character in Beauty and the Beast…anyone who has watched the original animated version should be able to tell that LeFou is in love with Gaston. Last week you mentioned that orientation should not matter in these instances if it is not an established part of canon. On that note, I did not understand why the Broadway version of Harry Potter decided to make Hermione an African American woman for that very reason… I am all for diversity in every aspect of life, but this did seem a little too forced. Thoughts?
Klaw: On the first point, the Australian site the Chaser summed it up best with their post titled “Outrage at inclusion of gay character in film about woman-buffalo romance.” On the second, did they choose to make the character a woman of color, or did they simply cast the best actress regardless of skin color? All we ever learned about Hermione’s appearance from the books was that she had brown, bushy hair (which went out the window once they decided to play up Emma Watson’s looks).
Ned: Keith I’m not able to handle anyone’s differing opinion of things, could you please pull yourself up by your bootstraps and only give me answers that I like?
Klaw: Maybe on april 1st?
Ryan: Are you going to come back to your hometown (or LI in general) when your book is released?
Klaw: I haven’t been back to Long Island in three years, and am not sure when I’ll ever be back there. My family all moved away in 2012 or before.
guren: I recall that you put together a list of your top pizza restaurants back in 2015. Have you ever made pizza at home that compares to some of the better ones on the list, or is it impossible due to the lack of a proper oven?
Klaw: I’d need an oven that could at least get to 800 degrees, so unless I hack the self-cleaning cycle – note well: i’m not going to do that – I won’t be able to do a real Neapolitan-style pizza at home. My daughter and I do make pizza often, but it’s our own style, somewhere between that and NY slice style. Mostly it’s great because it’s from scratch and it’s ours.
addoeh: Let’s talk about a former NFL quarterback that is in his late 20’s. How much interest would teams have in Jake Locker if he announced a comeback today? IIRC, he was considered a good baseball prospect.
Klaw: He was a legit prospect both ways, and in an alternate universe where he’s not good enough to be an NFL prospect – like Kyler Murray – Locker chooses to specialize as a hitter or as a pitcher and comes out of UW as a top ten pick.
Bo: I am probably your biggest fan in the Netherlands. Could you please tell me if you think Profar is going to be a star after all?
Klaw: Still a believer. This is a big year, though. He needs to play every day, and any rationalizing his performance from last year as rust or fatigue from the two-year layoff is over.
Ben: Any chance you have read Hilary Mantel’s Wolf Hall?
Klaw: I read Fludd and didn’t like it, so, no, I haven’t read anything else she’s written. I just started Colson Whitehead’s The Underground Railroad last night it seems like it’s the favorite to win this year’s Pulitzer Prize for Fiction, to the extent that such odds exist.
Jon/Tampa: Keith, curious on your take on a couple of NYY minor leaguers and if you feel they are over hyped. Frecier Perez and Estevan Florial. Thank you in advance. Actually, more of your thoughts on them rather than if they are over hyped. I trust your judgement more.
Klaw: Florial was 18 and Perez 20 on my Yankees org ranking. They’re both intruiging, but incomplete as prospects, and a long way off. If they’re getting hyped now, it’s premature. I am kind of rooting for Florial because he was born in Haiti, and, I mean, when am I ever going to get back to Haiti?
Jon: More likely to make it as a starter Justin Dunn or Fernando Romero?
Klaw: Both are starters for me long term. Probably Dunn has higher probability because he’s never had an arm injury.
Casey: Does Paul DeJong have a chance to be an average regular or will his most likely outcome be as utility infielder?
Klaw: Has a chance, most likely a good UT who could end up with 500 AB some years playing 3-4 positions.
WarEagle: Hi Keith, I’m trying to watch some SEC baseball games at Auburn, the college I attend. Is there any guy in South Carolina or Auburn I should keep an eye on?
Klaw: Keegan Thompson at Auburn is something, back from TJ, stuff hasn’t been great yet. SC has Schmidt, probably a reliever for me, and Crowe, first-round stuff but bad medicals.
Glen L: If Gleybar Torres moves off SS – does he have the arm for 3B? footwork for 2B? which position would you want him at if not SS?
Klaw: He’s not moving off shortstop.
Herman Melville: I’m sure Harper-Collins knows how to market books better than I do, but it really seems like a missed opportunity to not have it released closer to Opening Day.
Klaw: Not my decision, of course, but I will say it’ll be easier for me to do stuff around the book with it coming out April 25th and not April 4th.
Marc: Seeing several writers tab Taylor Trammell as a breakout candidate this year, what is your take on him? Potential 5-tool?
Klaw: Oh, you mean several writers like me?
Chris Burns: What’s the word on the health of Mike Matuella? Is he someone Rangers fans can hope on getting healthy and having SP potential?
Klaw: I have zero faith in him staying healthy enough to be a starter. He’s thrown about 150 innings total over the last four calendar years.
Dan: Does Madrigal hit for enough power to be a top 50 draft prospect? He seems to have star qualities but wondering if he isn’t closer to Tony Kemp than Dustin Pedroia
Klaw: I don’t think he’s a top 50 guy, but he’s a lot better than Kemp.
College fan: Nick Quintana has made some impressive contact for a freshman. What was the knock on him as a HSer that depressed his draft stock? Is he doing better than expected?
Klaw: Little guy, not expected to have any power, can hit though.
Tim B.: I know you ranked him in your top 100, but what more can you share about the kind of player you expect Jahmai Jones to develop into? Can he be a 20/20 guy or even more?
Klaw: The SB last year surprised me a little, but I imagine you’re asking more about the power, so, yes, I think he’s a 20 HR guy. Just think he has to fill out physically. He was a young draftee.
EC: I wanted to thank you for doing the lords work – especially on twitter – dealing with the crazies who always seem to be sniffing around. It is funny, because they seem to think that you wouldn’t change your mind on anything, when the truth is that if there was a change in scientific evidence and understanding (on vaccines or climate change or whatever) you probably would have an open mind and if it proved to be correct, change your world view. Not really a question I guess, just an observation.
Klaw: You’re welcome, and you’re correct. I tell these wackadoodles that I just follow the science, at which point I’m usually called a pharma shill, or that I’m gullible and believe what the media tells me, and that I should line my hats with tin foil.
TC: What is the ceiling on Bobby Dalbec? What is the chance of him reaching that ceiling?
Klaw: There’s 30 HR power in there, but the kid had a different swing and stance seemingly every game last year, and I didn’t have him on my predraft top 100 for that reason. The Red Sox did calm him down and get him to stick with one set of mechanics all summer, and now there’s real reason for optimism. He doesn’t have to hit a ton to be a big leaguer, just maybe a K rate under 30% so that he’s hitting enough to get to some of that power.
Hinkie: Anything new on “The Adventures of Shohei Otani Coming To America” ? Will there be a CBA exemption allowing him to be a true FA or will he be limited to a J2 signing bonus ? And … If teams believe he is destined for J2, are there numerous clubs holding back on early deals with LA teens in the hopes of a shot at Otani ?
Klaw: I have heard nothing new and expect to hear nothing new until at least the fall. I’ve been told there will be no exemption, but I said in a recent chat I can come up with several loopholes to get him paid.
Michael: Does anyone do more with less than Tebow? Five outs in only three at bats! And he found the right place to stand on deck.
Klaw: The attention we and MLBN gave that game is completely unwarranted. I hope he’s long gone by the time I get to St. Lucie.
Gordon (PA): Hi Keith. Have you ever considered doing a top 100 non-fiction list to supplement your top 100 novel list? I’ve shared your enthusiasm for modern classics like the Omnivore’s Dilemna, The Third Plate, The Sixth Extinction, etc. and would love to see what all would fill your list and use it to fill up my wish list. Care to drop a top ten?
Klaw: With the novels list, I’ve read enough of the accepted classics, including others’ top 100s, Pulitzer winners, etc., that I felt like I had the base that allowed me to do a reasonable list. I couldn’t do that with nonfiction books or with movies. I will mention some other favorite nonfiction books: Barbarians at the Gate, Liar’s Poker, The Ballad of the Whiskey Robber, Thinking Fast & Slow, The Invisible Gorilla, Manhunt, Charlie Wilson’s War, Undeniable, Charlatan, Einstein’s Cosmos.
Tracy: Keith, there is a terrific blog piece in Scientific American this week that you may find interesting, written by Peter Dykstra. It’s a slap-down on climate change deniers and their reasoning for rejecting science and sound judgment. Dykstra basically links their flawed mentality to Sigmund and Anna Freud’s theory on simple denial. It’s definitely worth a read for anybody who has trouble tolerating this kind of thinking.
Klaw: I’ll check it out. Maybe we can get together and mail copies to every EPA employee we can identify?
Mike: Any concern over Greinke topping out at 89 yesterday when he was topping out at 93 at this time last year? AZ newspaper quoted a rival scout who thought Greinke’s stuff had dipped.
Klaw: Not really I’d be concerned if Greinke, who knows how to manipulate his velocity like few others, said afterwards he was throwing at 100%.
ck: Keith, thanks for all of your work. Are the Cubs better off trying to trade Candelario, or keep him as Rizzo/Bryant insurance (aware of his defensive limits at 3B)?
Klaw: I think he’s good trade bait. He’d play in the majors for someone right now.
Gentry: Who’s better, Luis Castillo or Gohara?
Klaw: I could go either way. I rated Gohara higher, so that’s my answer, but I don’t feel strongly about it. Might be 55/45 in Gohara’s favor.
Brad: Keith, I know you were high on Aaron Blair at this time a year ago. Have you heard any specifics about what has happened to him? I can’t figure out why he hasn’t become at least a backend rotation guy.
Klaw: Velocity fell last year. So did Archie Bradley’s and Braden Shipley’s. I feel like those guys all had something in common in 2015.
A Submitter Has No Name: Hard question but I figured you’d be the best to answer: Which arm in the minors has the ceiling of a #1 and is the most likely to reach that ceiling? You do a good job of assessing risk and probability when determining ceilings (as see with the Moncada ranking). Love your work!
Klaw: That’s Kopech. You gave the reason why I ranked him highest of all pitching prospects: ceiling of a 1, best chance of such players to get to that ceiling.
Donald: Aren’t you glad that President Trumps secret plan to get rid of ISIS in 30 days was such a bigly success?
Klaw: I also enjoyed the Last Week Tonight episode from two Sundays ago, where they included Trump’s campaign promise to ensure every American has health insurance. I assume that means he’s going to veto the Trumpcare bill if it reaches his desk?
TEM: So Jason Heyward has spent the offseason developing a new swing. Based upon what I’ve read from you and elsewhere, the results to date aren’t particularly encouraging. For a guy like Heyward who has shown success with the bat in the past, why would he try to build a new swing from scratch? Why not go with what has previously worked?
Klaw: I think the idea was to restore what worked for him several years ago, as opposed to last year, when nothing worked.
Sandy Cheeks: I believe you said Sandy Alcantara has a really good chance of rising into the top 50 by the end of this season. Which outside the top 100 prospects besides Sandy could have the most movement by the end of the year?
Klaw: If you look at my sleeper for every team, those are 30+ such players. That’s the purpose of the sleepers – guys who aren’t top 100, but who could make a significant leap into the 100 next year.
Scott: Thoughts on Michael Gettys progress and development within the Padres organization and how do you see him moving forward?
Klaw: Borderline non-prospect for me. Can’t hit.
Scott: Is Quantrill going to start in the year in Lake Elsinore this year? Who else of the Padres top prospects are going to be at LE in your estimation? I am looking forward to attending some games next season.
Klaw: I assume so, but i haven’t asked any team about assignments yet, and Q may be on some sort of innings limit.
Anonymous: Hello, I’m going to be in San Francisco next month for a couple days. Could you offer your top recs for 1. coffee 2. pizza 3. one other exceptional dining experience? Thanks!
Klaw: Four Barrel for coffee, Del Popolo for pizza (tell Jon D, the owner, I sent you), and Cotogna for an exceptional dining experience. Also, bring a jacket. And a sweater.
Craig: Klaw, for pete’s sake, give The Godfather a try! It is a freaking masterpiece.
Klaw: I understand that it’s great, or widely considered to be so. The subject matter itself repels me.
JD: Have you seen/heard much of Seth Beer? Is his bat a guy, a Guy, or a G!U!Y?
Klaw: Saw him a few times in HS. Could always hit, but was older than his competition (he was on track to be a 20-yo senior). He’ll be 21.5 next spring as a college junior, and while he’s a corner OF without much defensive value, I can’t really argue against a guy who hits for power and doesn’t strike out much. I will throw this question out there – yes, the walk rate is bonkers, but is he actually that patient, or are teams just pitching around him?
Mike, (Toronto, ON): I’m filming a few days on the final episode of Orphan Black here in Toronto. Any messages from KLaw to the cast/crew? Also, I feel like the Jays are going to be alright this year, despite the fact that everyone in the US media seems to feel they’ll slip. Morales/Pearce replace EE and Smoak, Liriano replaces Dickey, no innings limits for Sanchez, healthier Bautista + JD (maybe Travis, too). Other four starters remain from best starting staff in AL last year. What am I missing?
Klaw: Well, there are few things you could say that would make me more jealous. I had given up hope that Maslany would win the Emmy, only to have her get it last year. I’m a little more bearish than you on the Jays – Morales/Pearce aren’t replacing EE, and while Bautista should be healthier he’s also nearer 40 than 30. There’s also little to no depth – if they need help during the season, it’s not coming from within. I haven’t done any of my standings predictions yet, but I think I’ll probably have them treading water or a touch below last year.
RBI, WIns, and Saves: We would like to announce we are writing a book, too! it’s called “Why We Matter and How Newfangled Stats are Ruining Baseball!” (Subtitle iw “Why Keith Law is Such a Big Poopyhead.) We think we can get Murray Chass to write the forward for us. By the way, what chance does Christin Stewart have to become a GUY?
Klaw: I thought I banned you three from the chat. I think Stewart’s going to be a 50 (average) or a 55 (above average) big leaguer, with little variance around that. His defensive limitations mean he lacks ceiling beyond that, but I feel good enough in the hit/power tools to say he’s going to be an average everyday guy.
JD: I know you generally don’t compare your reports to other writers’, but the difference on David Paulino is unusually large. Any sense what accounts for that? Seeing him at different points in the season?
Klaw: Can’t answer that, nor do I ever answer that kind of question. Paulino throws super hard with a bad delivery, below-average command, and below-average secondary stuff. I said in my Astros writeup, where he wasn’t in the top 10, that I think he’s 90% likely to end up in relief.
Gary: It looks like Derek Hill’s ceiling may be 4th or 5th OFer, due to his issues swinging the bat. Are there any adjustments you would recommend he make, or is he simply not gifted as a hitter?
Klaw: His issue has been injuries. He has to get stronger, but mostly he’s just never had the reps he needed to get any better at the plate. His swing is fine. He has to stay on the field for more than half a season.
JJ: John Farrell said this morning that he’s toying with the idea of batting Benintendi third in the order. Is that too much, too soon, for a rookie, even one with Benintendi’s upside?
Klaw: I don’t believe a hitter’s place in the batting order is going to affect his performance negatively. If anything, he may have more at bats with men on base, meaning he’ll see more pitchers working from the stretch.
Tom: Planning on attending a Wilmington Blue Rocks game this summer. Any good dining options nearby?
Klaw: Cocina Lolo in downtown Wilmington is 5 minutes away, and I think it’s the best overall restaurant in the area.
Bill: Keith – did the Yankees end up better off getting Torres rather than Schwarber (whether or not that was actually on the table is another story).
Klaw: I think so. I’d take the risk of the prospect to get the shortstop rather than the huge bat without a clear position.
Rick: “Do you believe that sick people that cannot afford medical treatment deserve medical treatment”? I feel like if we simply asked people this question before arguing the freaking minutia of all this health care debate for weeks on end, we could save ourselves a lot of time. Because I think that’s a simplified version of what this all comes down to. I give credit to the conservatives who come out and say, “No – health care is not a fundamental right”. At least I know where they stand.
Klaw: I agree, and I want more politicians to have to go on the record like that. Do you think someone should die due to lack of funds for health care that exists, but is expensive? Would you give up some of your own income to ensure that poor people you don’t know get to live longer, or be less sick? (I would.) If not, well, it’s not good, but it’s a reason.
ForteKay: Saw a couple writers mention an increased risk for Thor this season due to added muscle and not throwing in the off season – I’m a bit concerned by his desire to throw HARDER but he also has tremendous size and an easy motion. Should I be any more worried than I would be for a pitcher in general?
Klaw: That was based on comments from a former coach who’s never seen Thor and knows no specifics about him. I thought the media running with that was irresponsible.
Alex: Any recommendations on things to see in Europe?
Klaw: You may have to narrow that one down a bit.
Karl: I know you are not a fantasy sports guy, but perhaps you can help me out…in a long term dynasty league I can keep two of the following: Aaron Judge, Bradley Zimmer, or Alex Verdugo. I know you rank Verdugo the highest on your rankings but on a purely offensive stats output would that still be the case? Thanks for taking my question and I won’t ask another fantasy question ever again.
Klaw: Verdugo. Also Verdugo. In case that wasn’t clear, take Verdugo.
Mike (DC): Joe Martarano to give up football to play baseball full time. At 22 y/o, is there any shot he can develop quickly enough to make the majors some day?
Klaw: Problem was he sucked in HS. Long way to go at the plate.
dave: If the panda loses his footing will Devers have a chance for a midseason call up
Klaw: I think they’d prefer not to do that. Devers hasn’t even played a game in AA yet.
ForteKay: Re: Godfather – Is it the semi-racist connotations of Italian-Americans and crime? Or just violence in general? As a fellow Italian-American that association definitely bugs me – but hard to deny it makes for really entertaining fiction.
Klaw: It’s the former. I do not like ultraviolent films, but I avoid gore (I said on twitter I’ve never seen a slasher film, let alone this disgusting trend of ‘torture porn’ films) and accept that much great fiction includes violence. Blood Meridian is a great novel, but if someone films that it’s going to get an NC-17 for all the killings.
Steve: Thanks for spreading the word about Ten Fe. Killer album.
Klaw: Still among my favorites this year. Temples’ new record was good too. I got an early stream of the Afghan Whigs’ album, due out in May, and liked it a lot – more than I did their last record.
HugoZ: Do you find the subject matter of Richard III repellant as well? Isn’t there value to examining the nature of evil?
Klaw: Richard III is certainly a repellent character. He’s not an Italian-American, for one thing. For another, that’s Shakespeare. He had the best words. Mario Puzo is not Shakespeare.
JR: Not sure if you can say anything on this, but there have been reports in recent days that ESPN is going to be making another round of cuts. Is there anyone we can email/tweet at/send snail mail too to encourage the decision makers to keep you? You are the only reason I buy insider, so they would lose my annual sub fee if you end up elsewhere.
Klaw: Several of you have reached out on the topic, so thank you all for the concern. I just signed a new contract a few weeks ago. I’m more worried about friends of mine who work behind the scenes at ESPN, although I know nothing more than you saw in reports like Richard Deitsch’s.
Jeff: No question, just a comment. Saw Hunter Greene in person last Saturday against the local HS team. I came to the conclusion (in my amateur opinion) that he is really $#@#% good. Any chance a team drafts as a SS instead of a pitcher?
Klaw: There’s enough real doubt about the hit tool that I think he’s 80/20 or better to go as a pitcher. Up to 101, athletic as hell, now has a real slider too.
JD: re pitching around Seth Beer: the Gamecocks coach said he’d walk him 4 or 5 times if he had to, throw it to the backstop if he had to… and then the winning run scored on a passed ball during an intentional walk to Beer. So maybe people are pitching him a little too carefully?
Klaw: Is that the incident someone tweeted at me about? By the way, remember when the Gamecocks coach talked some smack about me when I said Brandon McIlwain was foolish to enroll early at SC and skip the MLB draft? How’s that working out?
Dan: I have read all of Gladwell, any other books like his you would recommend?
Klaw: I think there’s much better stuff out there in the same vein that leans more on the research and less on anecdote. Thinking Fast & Slow, Invisible Gorilla, Predictably Irrational, Superforecasting, even Freakonomics all mine that territory more effectively.
Tim (KC): Keith, now that the Diamondbacks have made changes, which teams are most behind the times analytically speaking? Which are better than the rest?
Klaw: As far as I know, all 30 teams have or are building dedicated analytics departments. Arizona, Minnesota, Philadelphia are all behind on the timeline, but it’s not due to lack of effort, budget, or willpower. They just got late starts.
Dan: Where will Lazaro Armenteros start the year? How long before he will sniff a top 100 list?
Klaw: Probably extended spring, and I’d bet on never.
Jerry: What I don’t get is how “pro-life” goes along with poor people don’t deserve shit. Also I don’t get how we haven’t overhauled medical and pharmacy billing.
Klaw: “Pro-life” people are generally “pro-birth.” You have to have that baby, and now you’re entirely responsible for it, even though kids who are malnourished, maltreated, or often sick are more likely to end up costing society as a whole when they get older. (Also, you know, compassion for those less fortunate is a good thing.)
Jerry: Bochy said he really doesn’t want to platoon LF, so does Parker hit lefties well enough to win the everyday job (because there are a ton of LH SPs in the NL West)?
Klaw: Such a long swing. I can’t see it.
Bruce: Jameson Taillon and Tyler Glasnow – what is the ceiling for both and what do you expect from them this year?
Klaw: Maybe both #2s? Taillon is much further ahead. During his long layoff he became more of a complete pitcher, not just a thrower. Glasnow’s new delivery perplexes me and I wrote about it this week.
Harold: Every economic problem in our country boils down to the fact that pols in both parties craft legislation to benefit the ultra rich and the ultra poor. They love the rich because they all fall into that category, along with those who fund their campaigns. They love the poor, because it is a large voting bloc that is easy to influence with promises of subsidies and other benefits. The problem, obviously, is that the segment in the middle is burdened with financing everything and eventually will be too small to handle it.
Klaw: Is that really true? I thought the “ultra poor,” however you define them, don’t vote at the same rates as higher socioeconomic strata. The rich do tend to get what they want, though. Everything counts in large amounts.
Bobbo: Just letting you know that someone got the “Bad Idea Jeans” joke.
Klaw: That commercial will never, ever, ever get old.
Jeff: Bomani Jones said on Twitter (paraphrasing) that Thomas Sowell is a brilliant man who lost his damn mind…was wondering how you feel about Sowell, since you are both econ buffs.
Klaw: This seems like a really interesting topic that I totally missed.
Lee: Why the heck would any somewhat intelligent human choose a football career over baseball? Football gives you lifelong debilitating diseases on a non-guaranteed salary structure. How is this even a choice for people?
Klaw: No idea. If any of our friends with kids let their sons play football – they’re all reaching the ages where that’s an option – I will try to convince them otherwise the way I would convince a vaccine resister.
Dan: This the year Daniel Norris puts it all together? What are you expecting from him this year
Klaw: I’m a believer.
Jerry: I know “best shape of life” means nothing, but was it true for Panda and does it mean anything?
Klaw: Sounds like he’s in great shape but I have no idea what if anything it means.
Stewart: As with any society, ours is in the stage where those who are the least productive are the ones reproducing the most. Studies consistently show that people are much more likely to maintain the economic status of their parents, rather than taking a huge leap forward. If politicians want to lessen the impact entitlement programs on the economy, they need to provide real incentives to middle and upper class people to have more children.
Klaw: Or to provide incentives and methods for the lowest stratum to have fewer children. You know, like easy access to affordable birth control.
Anonymous: Great news! EPA chief Scott Pruitt says CO2 is not a primary contributor to global warming. I was really starting to worry that global warming was a real long term threat to life and property. Apparently I can relax now.
Klaw: It would be great if the media would simply call him out on that bullshit every. single. day.
Nathan: Assuming both reach their potential, who ends up with more value, Meadows or Dahl?
Klaw: Meadows. My worry with Dahl is that I don’t think he has a great plan at the plate. I think he’s blessed with tremendous ability, but Meadows has a much better idea when he gets in the box.
Valdez: Did you have the same attitude toward MJordan’s foray into baseball, or did he get a pass?
Klaw: I was 20 when he did that. I had no standing to even have an opinion, and if I did have one, I have no idea what it was. I know that several years later I found out that Jordan’s little sojourn wrecked the career of a prospect behind him – I think that was Charlie Poe – so I would say now, with that knowledge and the benefit of my age and experience, that it was just as ridiculous, maybe even more so because they shoved him right to AA. (He also showed that he was way more skilled than the washed-up QB, though.)
Nick: Ever made beef jerky at home? If so, which cut of beef do you prefer (I don’t think flank is ideal).
Klaw: I haven’t, partly because I can’t get over my fear that I’d do it wrong, mostly because we eat very little beef at home.
Ethan: Is there a difference between a sinker and a two-seam fastball, as far as grip and movement? I feel like I hear the two interchanged sometimes. I could be wrong.
Klaw: Yes, two different pitches, typically different movements, but a two-seamer can sink – it usually will at least have some sink, although that type of movement, where it moves both down and to the pitcher’s arm side, is usually called ‘tail.’
Paul: Isn’t the issue with healthcare how to reduce costs? Haven’t heard any goods ideas from either party.
Klaw: Yes. That’s a bigger issue than mere price elasticity, which is what the GOP keeps pointing to with HSAs – saying that if you’re not spending your own money, you stop caring whether you’re overpaying. That is true for most goods, but doesn’t appear to be true for health care, at least not in any way that can inform policy. If you or a loved one needs lifesaving care, you will pay everything you have. That is an open invitation for providers to charge as much as possible.
TJ: Klaw, do you have any “guilty pleasure” players? Guys you know aren’t great but just enjoy watching them play? Mine would be Rajah Davis- gotta love a short, pudgy dude who looks like he’s having great fun playing and wears a giant oven mitt when on base, even if he takes the craziest routes imaginable to chase fly balls…
Klaw: I love watching athletes do athletic things. Billy Hamilton is not very good at all at the plate, but I could watch him run all day. I don’t care if he goes full Piersall and runs the bases backwards. I’d watch him run from the dugout to his position. I am just floored to see a human being move that fast.
J: Watched Lobster last night. I feel like I need to watch it again and pay more attention to all the animals who have walk on parts
Klaw: The dog should have gotten a best supporting actor nomination.
ForteKay: Any book signings planned in the New York/Westchester area? Would love to get a signed copy and talk a bit of baseball
Klaw: Nothing yet, but I think we’ll do something in NYC around the launch date. As it gets closer, more requests are coming into Harper Collins and we’re trying to work those into my scouting schedule, because I think I’m doing all my draft travel after April 1st this year (it just worked out that way).
Klaw: That’s all for this week – thank you as always for all of your questions. With travel coming up, I may move chat days/times or skip a week, so please watch here, Facebook, and Twitter for announcements on that front. Hup hup!
The seasonings are up to you. Sometimes I just use salt and pepper. Other times if I don&rsquot see enough marbling in the steak, I will marinate it in an olive oil, red wine, and minced garlic. When I do that, I will still dry my steak before searing.
I like a steak medium rare and will take it out of the oven at 135 degrees F. I use my oven probe. This meat thermometer works well too. Then, let your steak rest for five to ten minutes. During that time, make a nice salad from the list below.