Flyers trade Thomas rumor to Philly

[BluesBirdsBuds]

He’s 26, locked in at $8M for five more years, and has played like a top-12 center for most of the last three seasons. That’s a still a prime-aged 1C on a good contract. Those don’t grow on trees. You don’t move that guy unless the return is straight-up absurd, like a top-5 pick plus more.

Rebuilds aren’t about getting rid of every good player. You still need guys to build around, set the standard, be there when the team turns the corner, etc. Thomas can still fit the timeline at 26 years old and keeps you from having to spend years desperately searching for a center you already have.

If you trade him, you’re basically hoping one of the assets you get turns into… Robert Thomas. That’s a bad bet (see years 2005-2018) and even that’s generous

[seattleblue]

Thomas is the kind of player you lose the trade when you trade him, BUT ALSO insufficient to be part of a contender's core unless there are at least 6-7 more important players than him on whatever roster. He's a middler, a crippler, a killer, someone you suffer with because it's the best you can do and sometimes the best you can do is the era you're in, aka The Thomas Era.

[Bluesfan1978]

I find the Thomas topic so easy to not have a clear picture what is the best way forward. I think it really depends who your other leaders are. Thomas has the talent and two way game. Probably has some leadership ability. Definitely has some negative energy and isn’t quite willing to do whatever it takes to win. I also struggle with how good would he be if he played with some wingers that could finish? I like Schenn as a captain but the Blues 3 highest paid players are not as a group the way forward for the Blues.

[Stlcardsblues]

Geee...teams want Thomas. Duh.

It is not happening. I'll eat crow if he Thomas is traded. But there's a better chance at the Cardinals winning the WS next year than him being traded.

Trading Thomas makes no sense to me. He is needed for the core they are building. Someone please explain to me why trading him makes sense?

[seattleblue]

Geee...teams want Thomas. Duh.

It is not happening. I'll eat crow if he Thomas is traded. But there's a better chance at the Cardinals winning the WS next year than him being traded.

Trading Thomas makes no sense to me. He is needed for the core they are building. Someone please explain to me why trading him makes sense?

not everyone believes the future core should be built with its current centerpieces who lack character, and he lacks it. it's up in the rafters on the names on those jerseys. that's why he looks up there all the time exasperatedly after missing again.

[a smell of green grass]

Geee...teams want Thomas. Duh.

It is not happening. I'll eat crow if he Thomas is traded. But there's a better chance at the Cardinals winning the WS next year than him being traded.

Trading Thomas makes no sense to me. He is needed for the core they are building. Someone please explain to me why trading him makes sense?

1. There is a good chance that Armstrong and Thomas have burned bridges, and Thomas now wants out, and Armstrong wants to move on. I believe that Army has sufficiently publicly criticized Thomas for this to be where we are. Confirm on the internet that Army has told the world several times that our best players are being outplayed by the other teams' best players, and he believes that that is not an acceptable long-term situation.

2. Many believe that Thomas is not a 1C. It's quite possible that Army agrees with that. I believe that. Army may keep him on the team at 2C, but Thomas may not accept that. This downshift in Thomas's career will have to occur in another town to accomplish this. Or maybe Thomas can try his luck at 1C somewhere else.

3. The Blues need elite players. It's a very visible "hole". Thomas is not among the NHL elite. How can Army fix that most urgently? The answer is trading Thomas. Army may be wanting to accomplish a Ryan O'Reilly <=> Tage Thompson in reverse.

[dhsux]

If there a place in STL that does Cheesesteaks up to the quality of Philly? It's one of the regional dishes I like the most, but hard to find. Columbus Ohio has an amazing place. Anyone know of any? Any other regional dishes that STL has a spot that they excel at?

I still can't find a decent Chicago Italian Beef sandwich here. My brother in law took his wife and kids to Springfield for Portillos and a shop to buy Bears gear last week. That's a long commute on a lunch hour.

Don't know about a Chicago Italian Beef sandwich but a Blues City Deli Italian Beef sammich is killer good.

[Younghopp1991]

Geee...teams want Thomas. Duh.

It is not happening. I'll eat crow if he Thomas is traded. But there's a better chance at the Cardinals winning the WS next year than him being traded.

Trading Thomas makes no sense to me. He is needed for the core they are building. Someone please explain to me why trading him makes sense?

not everyone believes the future core should be built with its current centerpieces who lack character, and he lacks it. it's up in the rafters on the names on those jerseys. that's why he looks up there all the time exasperatedly after missing again.

Im sure he just radiates positivity and good habits to anyone who has a ounce of try hard in them. Wonder why he’s not foing his weekly calls with the boys at 101. Tons of talent, zero care to lead.

[BluesDom]

If you like to make your own:
Original Homemade Italian Beef Recipe: A Step-by-Step Guide
Italian beef is a Chicago staple, a sandwich so deeply embedded in the city’s culinary identity that it’s practically a landmark. Forget the pre-packaged spice mixes and mystery ingredients; this recipe guides you through creating truly authentic, melt-in-your-mouth Italian beef right in your own kitchen. We’re talking slow-cooked, intensely flavorful beef, perfectly seasoned and ready to be piled high on a crusty roll, dripping with savory jus and topped with giardiniera. This isn’t just a recipe; it’s an experience, a taste of Chicago tradition brought to your table. Get ready to roll up your sleeves and embark on a delicious culinary adventure!

What Makes This Italian Beef Recipe Authentic?
Original Homemade Italian Beef Recipe: A Step-by-Step Guide
Original Homemade Italian Beef Recipe: A Step-by-Step Guide
Several key elements contribute to the authentic flavor of this Italian beef recipe:

* **The Beef Cut:** Using the right cut of beef is paramount. We recommend chuck roast, also known as shoulder clod. Chuck roast has excellent marbling and connective tissue that breaks down during slow cooking, resulting in a tender, juicy, and flavorful end product. Avoid leaner cuts like sirloin or round, as they will become dry and tough during the long cooking process.
* **The Seasoning Blend:** A proper Italian beef seasoning blend is a delicate balance of savory, aromatic, and slightly spicy elements. We’ll create our own blend using high-quality dried herbs and spices, ensuring a fresh and potent flavor profile. Forget the MSG-laden packets; we’re building flavor from scratch.
* **The Slow Cooking Process:** Low and slow is the name of the game. Slow cooking allows the beef to become incredibly tender and absorbs all the flavors of the seasoning blend and cooking liquid. You can use a slow cooker, Dutch oven, or oven for this process. Each method yields slightly different results, but all will produce delicious Italian beef.
* **The Jus (Au Jus):** The jus, or au jus, is the flavorful liquid that the beef cooks in. It’s not just a by-product; it’s an essential component of the sandwich. We’ll carefully skim off any excess fat and strain the jus, resulting in a rich, concentrated, and intensely flavorful dipping sauce.
* **The Giardiniera:** No Italian beef sandwich is complete without giardiniera. Giardiniera is a vibrant and spicy pickled vegetable relish. You can buy it pre-made, but making your own allows you to customize the flavors and spice level to your liking. We’ll provide options for both store-bought and homemade giardiniera.

Ingredients You’ll Need
Here’s a comprehensive list of ingredients for our authentic Italian beef recipe:

* **For the Beef:**
* 3-4 pound chuck roast (shoulder clod), trimmed of excess fat
* 2 tablespoons olive oil
* 1 large yellow onion, chopped
* 4 cloves garlic, minced
* 2 tablespoons tomato paste
* 8 cups beef broth (low sodium preferred)
* 1 cup dry red wine (optional, but adds depth of flavor)
* 2 bay leaves
* 1 tablespoon Worcestershire sauce
* **For the Italian Beef Seasoning Blend:**
* 2 tablespoons dried oregano
* 2 tablespoons dried basil
* 1 tablespoon dried thyme
* 1 tablespoon dried marjoram
* 1 tablespoon garlic powder
* 1 tablespoon onion powder
* 1 tablespoon paprika
* 1 teaspoon red pepper flakes (adjust to your spice preference)
* 1 teaspoon black pepper
* 1 teaspoon salt (or more to taste)
* **For Serving:**
* Crusty Italian rolls
* Giardiniera (store-bought or homemade, recipe below)
* Optional: Provolone cheese

Step-by-Step Instructions
Now, let’s get cooking! Follow these detailed instructions to create your own authentic Italian beef:

**1. Prepare the Beef:**

* Pat the chuck roast dry with paper towels. This helps it to brown properly.
* In a small bowl, combine all the ingredients for the Italian beef seasoning blend. Mix well.
* Generously rub the seasoning blend all over the chuck roast, ensuring it’s evenly coated. Don’t be shy; pack it on!

**2. Sear the Beef (Important for Flavor!):**

* Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
* Once the oil is hot, carefully place the seasoned chuck roast in the pot. Sear the beef on all sides until it’s nicely browned, about 3-5 minutes per side. This searing process develops a rich, flavorful crust that will enhance the overall taste of the dish. Don’t overcrowd the pot; sear in batches if necessary.
* Remove the seared beef from the pot and set aside.

**3. Sauté the Aromatics:**

* Add the chopped onion to the pot and cook over medium heat until softened and translucent, about 5-7 minutes. Stir occasionally, scraping up any browned bits from the bottom of the pot. These browned bits (fond) are packed with flavor.
* Add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic.
* Stir in the tomato paste and cook for 1-2 minutes, allowing it to caramelize slightly. This will add depth and richness to the jus.

**4. Deglaze the Pot:**

* Pour in the dry red wine (if using) and scrape up any remaining browned bits from the bottom of the pot. This process is called deglazing, and it’s crucial for incorporating all those flavorful fond into the sauce.
* Let the wine simmer for a few minutes, allowing the alcohol to evaporate.

**5. Slow Cook the Beef:**

* Return the seared chuck roast to the pot.
* Pour in the beef broth and Worcestershire sauce. The beef should be mostly submerged in the liquid. Add more broth if needed.
* Add the bay leaves.
* Bring the liquid to a simmer, then reduce the heat to low, cover the pot tightly, and simmer for 3-4 hours, or until the beef is fork-tender and easily shreds. Alternatively, you can transfer the pot to a preheated 325°F (160°C) oven and cook for the same amount of time.

**Slow Cooker Instructions:**

* After searing the beef and sautéing the aromatics in a skillet, transfer everything to a slow cooker.
* Add the beef broth, Worcestershire sauce, and bay leaves.
* Cook on low for 6-8 hours, or on high for 3-4 hours, or until the beef is fork-tender.

**6. Shred the Beef and Prepare the Jus:**

* Once the beef is cooked, carefully remove it from the pot and place it on a cutting board. Let it rest for 10-15 minutes before shredding it with two forks.
* While the beef is resting, skim off any excess fat from the surface of the cooking liquid (jus). This will result in a cleaner and more flavorful jus.
* Strain the jus through a fine-mesh sieve or cheesecloth to remove any solids. This will create a smooth and silky jus.
* Return the strained jus to the pot and bring it to a simmer over medium heat. Cook for a few minutes, allowing it to reduce slightly and intensify in flavor. Taste and adjust the seasoning as needed.

**7. Assemble the Sandwiches:**

* Slice the crusty Italian rolls in half.
* Dip each half of the roll in the warm jus for a few seconds. This will soak the bread and add flavor.
* Pile the shredded Italian beef onto the bottom half of the roll.
* Top with giardiniera (store-bought or homemade) and optional provolone cheese.
* Drizzle with more jus, if desired.
* Serve immediately and enjoy!



GET IT--EAT IT UP BOYS!! LETS F GO BLUES!!!!!