4EverRangerFrank

Blackwood with 47 saves? Geez.

Damn

Shoulder? Mika?

Come. On. Boys.

C?mon boys. It?s essential tonight.

Ok. Within 1.

Are we winning big? *crawls out of room*

Wearing my Rangers jersey? LOL

Have fun tonight guys - I learned that I have a work ZOOM meeting at 7:30. :wtf:

A real dick move.

LOL streaking. Beuch has been turning the naysayers into yeasayers. Hoping it continues.

Thx for ChefJohn tip - I?ll be watching. @Pete the brown butter step is real. [emoji1303]

A car way under the expected accumulated mileage has value. You just might be better off buying the car outright at the end of your lease, then sell it yourself. The thing about this pandemic though is that I predict a glut of off-lease cars coming to market with lower than expected mileage. That spells lower retail value to me than in a normal year where you would have been the outlier. Still, if you are at say 12,000 miles at the end of a 30,000 mile lease I?d attempt to calculate the retail value. Good luck.

My latest fascination is making steaks in a super-hot, dry cast iron pan then finishing them in the oven. (I've been frustrated by the toughness of the free-range Australian meat we've been buying at ShopRite and cannot find a local source of aged beef.) Lately we've been buying the whole filet mignon and I trim and do my own 2-inch plus cuts. Salting the meat 1-3 hours before cooking them and allowing them to sit on a tray on the counter before cooking. Not quite sure how the process will work with ribeye's tonight, but I'm giving it a try. 1. Heat cast iron pan until 'smoking' hot. Test by tossing in a few drops of water and watch to see them dance on the surface. Make sure the pan is super hot. 2. Place steaks in pan and leave a bit of space between them (like when cooking scallops.) Leave 'em alone. 3. Using tongs, gently raise steaks from the surface. If they 'stick' they need more time. If they release easily, turn over in pan. 4. Put pan into a pre-heated 400-degree oven and monitor interior meat temperature. I've found that the meat is always tender and moist. Maybe my grille skills suck, but I have never been able to achieve this level of crust, interior color and moistness like I have using this method. I watched plenty of YouTube on salting methods and stumbled upon this cooking method. If I had a commercial salamander-broiler at home capable of 1500-degrees life would be grand but that's not happening. Anyone have other suggestions? @Dunny - Do you have a bearnaise sauce recipe?

LOL - that's the hungry agent wanting a new lease car! "Hey buddy, your payday depends on this season - get your ass in gear!"

Jack down on one knee looking to block the PK cross-ice passes in front of the net is frightful. I thought that kind of stuff was left in pee-wee play? NHL level? Makes me very nervous.

Goes quite well with Remoulade sauce. 1/2 cup Mayonnaise 2 tsp Minced shallots 1 1/2 tsp Dijon mustard 1 1/2 tsp Drained capers coarsely chopped 1 tsp Minced flat-leaf parsley 3/4 tsp Tarragon vinegar 2 dashes Tabasco (optional) 1/8 tsp Sugar 1/4 tsp Salt (optional) Fresh ground pepper to taste Combine all in a bowl mixing well. Chill and serve.

Beuch had a night v. Isles. Hoping to see more of that from him this year. Engaged, shooting, skating...stay the course bud!

Here's a quick recipe if you're looking for fish: 1-2 large pieces of Cod (loins work well) depending upon how many people for dinner. Lightly coat the cod in mayonnaise (I use a spatula and just smear it all over.) Crush "salt & vinegar kettle potato chips then top the fish gently pressing the chips to make a complete coating. Pre-heat oven to 400-degrees. Bake in a parchment lined pan for 12-15 minutes.

Welp, last night's 'wings-n-beers' dinner was a raucous event. Sauces: Original hot, Original medium, Teriyaki Glaze, Gourmet Garlic, Leapin Lizard & hard and soft-shell chicken tacos -- all from https://planetwings.com/menu/. My son ate an entire chicken coop but he's young and able to do those things. Me? Just the right amount.

Valley gonn?a be chubbed up for Georgiev?s SO.

Isles must have had the same pre-game meal today that the Rangers did the other night. 180-degree reversal of fortune.

?Nother slice of bread!

Different team showed up tonight.

Second strong period of the season. Keep it up boys.