OT: How about a little hot stove action?

He pitched through shoulder injuries a lot of the "meh" starts. I also believed he started using something to up his spin rate when he realized none of the pitchers on the Astros were getting punished for it. (just my speculation). But he was openly critical of Houston pitchers adding spin rate right after being traded to Houston. 

Bauer has had 2 stellar years and the rest are kinda meh. Think you guys will dodge the bullet on this one if he gets a huge payday.

I haven't followed baseball a great deal the past 4-5 years... but as a Mets fan, this description added to the stated commitment to spending big money would leave me shocked if Bauer does not call Queens home next season. 

One of the great pleasures in baseball is to watch a Michael Brantley at bat.  That dude is so calm and quiet in the box.  Both my boys bat left handed and you can learn a lot about hitting watching Brantley's approach.    

I like Nick - he played at a local high school in Woodstock, GA and was a solid player for the Braves.  But, he’s a little more than old and may have one year left.  Talent is fading...

I hoping the Braves pick up Brantley.

Stovetop ribs are not traditional, but they're still ribs.

#Ribsareribs

I make killer ribs.  And while I'm totally religious about it, I much prefer the oven (and even stove top) over the grill.  Yea, yea, yea, neg me all you want, but one of the the most important things is having constant heat in the right spots.  Grills are very difficult at maintaining this constant heat compared to convection heat ovens, especially if you are opening and closing the grill lid on a semi-regular basis.  Some say the flavor comes from wood chips etc on the grill.  I disagree.  Smokers are good though.

Here's my approach/recipe that works EVERY time and is quite easy overall:

1. One full rack of ribs.  Cut in half.

2. Remove all the membrane on the bottom side of the ribs.  This is not easy to do, but it helps with the tenderness and "fall off the bone" aspect.

3. Liberally cover with S&P on both sides

4. Put into a glass baking dish/pan with the meat side of the rib facing up.  Put foil over the dish to close in the ribs.

5. Bake in the oven at 275 for 3.5 hours.  Convection ovens are better, but regular ovens work just fine.  Do not constantly open and inspect.  Just leave it be until the 3.5 hours are up.

6. After 3.5 hours, remove from oven and remove foil.  Now is the time you put your BBQ sauce on - the meat part only.  The bottom of the rib doesn't really need it. Then place it back in the oven under the broil setting (meat part facing up) for 7 mins.  Done!

NOTE:  This last step is an important step because many put the BBQ sauce on right in the beginning of the cook.  Don't do that!  You cook out all the flavors from the BBQ sauce.  And thicker BBQ sauces are better for this approach.  Open Pit and NC-type (i.e. vinegar-based) BBQ sauces are too runny for this. 

I actually think he could stick on the team. He wouldn't be good, but he has enough speed and defense to serve as an extra/late inning replacement. He's basically a more talented Derek Hill with home run power. 

thanks john.   glad i asked.