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Beef Supreme

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Beef Supreme last won the day on March 7 2016

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390 Triple-A

About Beef Supreme

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    Advanced Member
  • Birthday 7/30/1980

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  • Favorite Current Oriole
    Mancini, Santander, Hays, Harvey
  • Favorite All Time Oriole
    Jim Palmer

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  1. Thanks for the catch! That $25k doesn't close the gap that much after all.
  2. Maybe the Orioles are actually $28,000 over slot, if the Mayo bonus had been counted as $1.75MM instead of the $1.775MM that it appears is the correct amount he received. EDIT: Corrected by makoman below: $25k puts the team at $197k under slot, assuming that Mayo's bonus was miscounted. Thanks makoman.
  3. Mayo, who resides in Coral Springs, signed for $1.775 million on Tuesday, July 7th at 3:00 p.m., which is over the slot value of $565,600 for the 103rd pick. -https://parklandtalk.com/mayo-inks-deal-with-baltimore-orioles-8412 Even back on June 16 at mlb.com, per Joe Trezza" "Though the Orioles have not confirmed the deal because it is pending a physical, Mayo acknowledged an agreement is in place. It is reportedly worth $1.775 million, according to MLB Network’s Jon Heyman, well above the $565,600 slot value for the 103th overall pick."
  4. I thought Mayo's bonus was more recently reported to be $1.775MM, not the $1.75MM that was originally claimed.
  5. Most restaurants will answer you honestly when asked where there crab meat comes from. If you are considering opening a restaurant that serves crab, you'll need to understand that some customers can tell the difference between the ill-flavored Phillips garbage of mixed species - primarily Mud Crab (Portunas armatus), the flavorless Venezuelan crab meat (which can be of mixed species also) and fresh, steamed callinectes sapidus, especially from the Chesapeake Bay and its tributaries...even when covered up in crabcakes or Crab Imperial!Straight from the container, most can easily tell the difference. People who grew up eating fresh steamed Maryland blue crabs tend to have a more well-hone ability to discriminate between the real deal and the pretenders. I know about Phillips' farming operations in the Phiilipines, India and Indonesia. They have tons of customers of their crab-product throughout the state and even the country. There's a Bourdain episode where Tony hangs with Detroit firefighters who are purchasing exorbitantly priced, metal cans of pasteurized, Phillips-labeled crab-product. Later, he makes them a delicious and inexpensive beef stew that the entire station house raves about. It's important to understand that Asian and Venezuelan crab meat are treated with the anti-bacterial, Sodium Acid Pyrophosphate, leaving the meat bleached white, odorless and favorless. That may be preferable to falliing victim to the annual outbreaks of Vibrio parahaemolyticus bacterial infections from Atlantic equatorial crabs. By contrast, steamed, non-pasteurized, non chemically bathed fresh Maryland blue crab meat has a deep, rich aroma, almost musky with small yellow flecks of the epicurean delight, "crab mustard." I guarantee you that if I placed all three meats plain in bowls, you could easily taste the difference. You could smell the difference, even! BTW: all west coast crabs including those from Peru are from other species which are inferior to callinectes sapidus. No "beautiful swimmers" being caught in the Pacific. However, some have crossed the pond via bilge water and have made new homes from the Mediterranean shores of France to Norway. Certain industry secrets are hard to keep. It's not hard to find which restaurants purvey the crap. Sadly, you are more likely to get Asian or Venezuelan crab to U.S.A. -sourced blue crab when ordering a crabcake at Baltimore metro restaurants. If you want to be sure you are buying real fresh steamed blue crab, you can find restaurants who exclusively serve Maryland crab or others who serve Maryland crab in season, only substituting with Louisiana meat during winter months, copy this url: https://seafood.maryland.gov/true-blue-maryland-crab-meat/ Crab Hack: if you boil your crabs in salt water, I have a money saving tip for you -- Microwave a mug of water filled with salty popcorn. You'll never know the difference.
  6. Back at you, Roll Tide! I suggest we all would benefit if we embraced the Independence Day holiday by always celebrating it on the first Friday of July. It's a guaranteed three-day weekend for many. And people can party as late as they want without having to lose sleep to get to work on time in years the 4th falls on a Monday, Tuesday, Wednesday or Thursday. Enduring the two-hour drive home from the fireworks show just got a lot less stressful. And if you don't like fireworks or late-night partying, at least you would not be lying awake in bed all night aggravated about knowing you'll be sleep-deprived in the morning at work. Think President's Day... Why not celebrate American independence for three days instead of just one. Aside from the tradition of celebrating on the very date itself, I can think of only upside by starting the celebration on a Friday for all of us individually as well as for businesses including the tourism and hospitality industries.
  7. Sadly, Timbuktu no longer uses blue crab meat either. More flavorless Asian crab. Sure makes for tremendous profit margin when you can fool consumers.
  8. What Asian crabs are G&M using now? Mitten crabs? Mud crabs? Not blue crab...
  9. Bonilla's total contract value would have been lower had he taken all the money during his career. Deferred payments increased the contract's total value.
  10. With a .600 OBA!? And .780 slugging? Nope.
  11. True, Torkleson was already chosen.
  12. I think it's far too early to declare that the sons are better owners than Peter was.
  13. Maaaaaan, I'm feeling all warm and fuzzy.
  14. You just sparked a very lonely neuron. I never saw that show, to the best of my memory. I barely remember the name itself!
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