That’s not why the Knicks were trying to get rid of him. It’s because he’s making $20 million and blocking their young players who are part of their future. Kanter has always been a good offensive player and rebounder. But he’s not a max salary guy and not someone who you give minutes to on a tanking team.

That’s pretty much what I do. You get a nice crust, but not like a Peter Luger’s crust. I flip every 30 seconds for around 2 minutes total and then get the sides - I don’t want the inside cooking at all. Right now, I’m using regular olive oil (not extra virgin) and butter. Sometimes, I use leftover bacon grease. If I…

Penn Fed offers used car loans, for sure. 

There’s that good faith argument I was anticipating. I’m saying that characterizing England’s refugees as violent sexual criminals or jihadis who are responsible for in increase in crime (crime is in fact historically low in london) is a false, racist stereotype.

I don’t know why you’re so defensive. You’re willing to refer to refugees as “stab-happy rapefugees” who ruined London. That’s basically the exact sentiment I’m describing.

Do you really think I’m racist or is this some galaxy-brained retort? Obviously I’m saying that racism is a big reason that mass transit hasn’t expanded in the US the way it has in the rest of the world. I’m in favor of more mass transit (and I gather you’re not). But I’m guessing you’re saying I’m racist against…

Poor guy. What’s wrong?

It’s a canned ham

Or for removing eightskins

I read that ownership has been going around agents to players’ families, particularly with Latin American players.

Mohel knife would work...

Stewed onions!

Hot dog bun. 

Martin’s Potato roll is the best of the ones you guys brought up, but check this: the bolillo roll. It is the true king of the hamburger buns.

Mass transit brings those people to you. That’s why. Good-old racism.

Hmm. I’ll have to run down to Harbor Freight later...

My favorite is how he’s specific about using a chef’s knife and a cutting board to mince the parsley. I prefer a blowtorch and a donkey.

Yeah that’s a good trick if you’re cooking steaks in a restaurant and you’re putting out a couple hundred a night, but I’m typically just splitting a steak with my wife. I can bust out an instant read for that.

I prefer my infotainment system to be dystopian and charming.

I’m kind of baffled by the instant read thermometer hate. Like he wants us to just cut the steak open and look at it? If you’re gonna do that anyway, why not just take the temp? Sure there’s differences in how temps/desired doneness for any given cut of meat, but that’s all knowable information. Same with the sous…