Baseball Primer Newsblog— The Best News Links from the Baseball Newsstand
Monday, December 12, 2011
The ‘Cisco Kid was a friend of mine.
Outfielder Ben Francisco was traded to the Toronto Blue Jays in exchange for left-hander Frank Gailey, the Phillies announced today.
Gailey, a 26-year-old native of Philadelphia, split last season between single-A Dunedin and double-A New Hampshire in the Blue Jays’ minor league system where he combined to go 5-6 with a 3.41 ERA in 45 relief appearances. For his minor league career he has gone 23-15 with a 2.45 ERA in 175 games (one start). Gailey, Toronto’s 23rd round selection in the June 2007 draft, attended Archbishop Carroll High School and West Chester University.
Posted: December 12, 2011 at 06:14 PM | 39 comment(s)
Login to Bookmark
Tags:
blue jays,
phillies
|
Reader Comments and Retorts
Go to end of page
Statements posted here are those of our readers and do not represent the BaseballThinkFactory. Names are provided by the poster and are not verified. We ask that posters follow our submission policy. Please report any inappropriate comments.
1. Leroy Kincaid Posted: December 12, 2011 at 10:24 PM (#4014435)Being as I just arrived in Toronto last night after a year's absence I happen to have in mind several Toronto foods that I've missed (none of them exclusive to Toronto by any means in terms of style of food).
Perfect in Agincourt. Sadly, the food isn't perfect, but it's the place to be at 4am in Scarborough!
Kom Jug on Spadina
Armenian Kitchen
Any number of 18 pounds of food (personal choice: octopus) + bottle of soju for $15, Korean places on Bloor and Christie
Ghazale (perfect for after record shopping at Sonic Boom)
Various Hakka places whose names I don't know because they're never in English (Or really any place that serves Manchurian Chow Mein)
And sausages outside SkyDome. (Though unfortunately the Jays have no games scheduled while I'm back for Christmas..bad luck) There are some good eats in the UK, but unfortunately I'm not quite on board with their intepretation of "sausage" just yet.
EDIT: and how could I forget Pho 88! Mmmm tripe and ice pickled lemon.
What cities have the best foods associated with them?
Boston: chowder, lobster rolls
New York: pizza, traditional Jewish (bagels, pastrami, smoked fish)
Philadelphia: cheesesteaks
Chicago: pizza, sausages
Dallas: chili, barbecue
Miami: cubanos
Atlanta: soul food
New Orleans: po-boys
St Louis: barbecue
San Francisco: burritos, cioppini
LA: I assume some particular Mexican dish(es), but I don't know LA
Montreal really punches way above its weight. Montreal and New York have independent traditions of Ashkenazi Jewish cooking (smoked meat / pastrami and Montreal / New York style bagels) in which New York's are better, but not by terribly much - NYC gets credit for having great cured fish which Montreal doesn't. And I'd take New York style pizza over poutine, I think, but it's pretty close. Add in that Montreal is about a fifth the size of New York, that's a hell of a city for food traditions.
Boston looks good, but it's based on the lie that Boston is a fishing port. It actually isn't - the fish comes into Gloucester, over an hour north. If you want great, fresh, reasonably priced chowder and lobster, you need to go to the north shore or Maine, rather than the city itself.
Chicago's rating depends on your feelings about Chicago-style pizza (I think it's dumb), but they get big points for sausage and hot dogs.
If you could give one city in the Carolinas credit for Carolina-style barbecue, along with its own soul food tradition, plus boiled peanuts, that would be a nice little get. I'm giving Dallas credit for cuisine that's really Texan and greatly country Texan - if you give both Texas-style chili and Texas-style barbecue to one city, that's a top contender.
New York, LA, and New Orleans are really the only three cities with significant local cocktail traditions. San Francisco would get some credit for California wine. and the Northwest would get credit for their brewing.
EDIT: Does Calgary get credit for the Caesar? Or I guess it's been adopted so broadly that it's now a national drink and its place of origin is merely trivia?
What is the deal with you people?
EDIT: It turns out that a Caesar is a Bloody Mary with Clamato in place of tomato juice. I think no one should get "credit" for that.
What are the local NY cocktails (besides the obvious - Manhattan)?
The first "cocktail" tradition (drinks made with spirits, sugar, water, and bitters) developed in New York in the early 19th century. Cocktails and cobblers and smashes and crustas - these are all to significant degrees New York drinks. The first sours are found in New York.
For drinks simply named after New York, the Bronx cocktail is a great one (gin, dry and sweet vermouths, bitters, a spoon of orange juice).
EDIT: As I'm looking through my cocktail books, I can see I gave San Francisco short shrift. It really has its own tradition as well.
It's probably the most popular drink 'round here. Gotta be extra spicy though. I don't know what a "bloody mary" is.
I suppose people associate St. Louis with bbq because of St. Louis style ribs, but I have to say that St. Louis is actually a terrible bbq city. Only one decent place around (Pappy's). The real mecca is across the state in KC.
Cleveland fans, how was Francisco defensively? He was sold as a Corner OF who could play CF to Phillies fans; turns out he stunk defensively. He didn't have any good instincts whatsoever.
Who tasted tomato juice and said, "Hmm... this needs fish"? Want some Clamato? No thanks, I just had some flounder apple on the way over...
RIP Richard Jeni
I'd also take Austin BBQ over Dallas all day.
From what I've had of Carolina and South Carolina barbecue, I really love their sauces (vinegar and mustard based, respectively). the vinegar is shockingly good with properly slow-cooked, fatty pork. The big rich sauces - and admittedly I haven't been to KC for the real thing - seem to me unecessary given good pork.
Hoagies, soft pretzels, scrapple. We have an excellent history in regard to things like potato chips and cakes, especially if you couple the PA Dutch communities. Basically, Philadelphia is about delicious, DELICIOUS, garbage food.
Soft pretzels, though? I never had one that tasted special in Philly, but I guess I've never had one that tasted special anywhere.
As is Montréal.
Toronto is lovely in its way with many fine places to eat, but I think the most successful regional dish is probably the butter tart. Oh Greg, Sonic Boom has moved around the corner into part of the Bathurst Street ground floor of Honest Ed's.
Something about Philadelphia food just feels, I dunno, garbage-ier than any of the others. Perhaps, on reflection, it's that the roast pork and the cheesesteak are more fat-forward than most of the other foods on the list.
As far as BBQ goes what's up with the pad of butter on the steak in Texas? Was that just the place I went?
Also not the US but I ate at a churrascaria in Rio across the street from Copacabana beach that was pretty memorable as well.
Word.
Halifax has the Donair, which should make some sort of regional 2AM food list. England's currries often fit the bill, but they really need to discover roti, in my opinion. Hmm... there's some good roti in Toronto too. Off to Bacchus.
FACT.
Frozen custard, so good.
One of the things I miss most about the UK is the sausages, or bangers. My uncle used to own a butcher's shop in Barnsley, and made the most amazing sausage rolls. You can have sausages for breakfast with a Full English, for lunch in sausage rolls, and for dinner in bangers and mash (with mushy peas). Sigh...
For Seattle, ignoring coffee, which isn't "food" as such, it's got to be teriyaki.
Crazy, the city is not as I left it.
I do enjoy the variety, Lincolnshire and Cumberland I like. I find I enjoy them in dishes where I squeeze out pieces of meat (soups or stir frys). But I miss a nice, massive German or Italian sausage. The thing is the English make a lot of interesting mustards that would go well with that kind of sausage, but they seem to exclusively go in for the little ones.
One English breakfast dish I'm really enjoying (to the disgust of most of my Canadian friends) is black pudding. Crispy on the outside, gooey on the inside and tastes of molasses. What a food actually consists of is of no concern to me.
You must be Registered and Logged In to post comments.
<< Back to main