I’m guessing that 99% of MLB pitching coaches don’t do any of that shit.

Lol, yeah, what does “morally fraudulent” even mean? 

Not sure how true this is, but I heard that for most people, in order to buy a new Ferrari, you must buy a used one from a Ferrari dealer, first, at a ridiculous markup. Apparently, they then give you a great deal on a new one after a lengthy waiting period. I heard this from a finance guy at a BMW dealership in…

Oh man, I love Blue Mountain. But Hardywood Bourbon Barrel Gingerbread Stout is the king of VA beers, if you ask me.

Anchor Steam??? C’mon man. I like Anchor Steam, but that stuff is like in Yeungling territory for me: a step above BudMillerCoors, but that’s it. 

The Oberon is a really nice wheat ale. Their Winter White is really fantastic, and I’m kind of over Belgian Wit. The Best Brown Ale is a show-stopper, though.

Two Hearted is such a reliably great beer that is deliciously complex while also refreshingly quaffable. It’s really a perfect beer. I’d describe it as an IPA for Pilsner lovers.

Hmm, I tried it with a bird’s beak knife last night and it worked... I would want a less flexible knife next time though. 

Yeah I’m just eliminating the ice-water step because it’s really just visual if you’re sautéing afterwards anyway, and using only 1 pan and much less water. It’s how I cook any green vegetable now. If you have your timing down it’s something you’re doing while you’re cooking everything else, and it’s all ready at the…

There’s a better method, which I first saw in Cooks Illustrated. Steam the grean beans, covered, in a tiny amount of water for 3 minutes. Then pour off the water, crank up the heat with oil or butter, and saute them, without turning, until the bottoms are charred. Toss them to coat in the hot pan, and then serve.

If you grab the bottom of a clove with one hand and the top with the other, and twist it until you hear the skin crack (but not the garlic), it peels pretty easily. It’s not as fast as just plucking them from the bulb with a knife, but it’s my usual method.

Mickey Callaway is such a bad manager. I thought Terry Collins was bad, but Callaway is so much worse. He’s terrible in-game, and then his press conferences are always bad as well. I can’t imagine what he’s like in the locker room.

Yeah, but it famously sucks. It’s good now, because of multiculturalism, but English food is a whole bunch of bland stews and puddings that are really bread. 

Man, I haven’t been to Holbrook in like 20 years but between that place, Mama Lombardi’s, and Carlos, that town has the pizza places.

I think you’ve just had bad pizza.

You don’t fold it because it’s soggy, you fold it because it’s big, you stunod

I really don’t care for Two Boots. I think their crust is mediocre, their wacky toppings don’t do anything for me, and I don’t like that they’re using farina to slide the pies into the oven. 

Fuck Two Boots. That’s garbage pizza. Ray’s is also terrible, inconsistent and overpriced. Sofia Pizza shoppe in Turtle Bay for Midtown East. NY Pizza Suprema for Midtown West. Lower Manhattan has a million good mom-and-pop places (Prince Street, John’s of Bleeker, etc..). Slim pickings in the UES for NY-style pizza…

Westchester’s got a lot of Albanian pizzerias, too. One of our favorite pizzerias in Long Island in the 80's was a Greek pizzeria called Aegean Pizza out in Holbrook. Pretty similar to Italian pizza, just with way more sauce.

Eh, New York predates New Haven pizza. New Haven coal-fired style is basically an offshoot of the original New York-style, similar to Lombardi’s.