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A New York Yankees blog by Chad Jennings and the staff of The Journal News


Beltran to the DL

Posted by: vmercogliano - Posted in Misc on May 15, 2014 Print This Post Print This Post | Email This Post Email This Post

Carlos Beltran confirmed in the clubhouse that he’s heading to the disabled list due to a bone spur in his right elbow. He said the hope is that the elbow will heal over the course of the 15 days and that he’ll be able to avoid surgery. If the injury does require surgery, Beltran said he’s been told it would keep him out for six-to-eight weeks.

Joe Girardi said that Ichiro is in line for increased playing time, and Zoilo Almonte is also here as a reserve outfielder. I’ll have more on the news in my pregame notes.

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76 Responses to “Beltran to the DL”

  1. bigdan22 May 15th, 2014 at 4:57 pm

    I bought “seasoned” cast iron skillet about 4 years ago and have yet to use it. The lady at Williams-Sonoma told me you can’t use dishwashing liquid or even soap on it. You can’t use any kind of brush or sponge. How do you clean it. Spit on it?

  2. bigdan22 May 15th, 2014 at 4:59 pm

    Six to eight weeks? That’s about what I was thinking. He’s not a pitcher. Just get the surgery done now. Even if it feels better in two weeks what will stop it from bothering you in July or August?

  3. Shame Spencer May 15th, 2014 at 5:01 pm

    You clean cast iron with hot water. Dassit.

    Sometimes people use salt to scrub off stuck on food.

  4. bigdan22 May 15th, 2014 at 5:01 pm

    “You never clean it. That’s why sh*t tastes so good when you use it.”

    —-

    That’s like dorm gross. Just heat up the grease!

  5. bigdan22 May 15th, 2014 at 5:06 pm

    “You from Westchester? Das it!”

    https://www.youtube.com/watch?v=eLYbDg242EY

  6. longtimefan May 15th, 2014 at 5:16 pm

    Now maybe just maybe Girardi will have to give Almonte a shot.

  7. tomingeorgia May 15th, 2014 at 5:20 pm

    Get an unseasoned skillet and season it yourself. That’s what cooks do. Sand from a river where you’ve just caught a few trout works great for cleanup.

  8. hardwired7 May 15th, 2014 at 5:25 pm

    “I wouldn’t cash that check right away if I were you, Derek.” – Fred Wilpon

  9. Jesus Bustero May 15th, 2014 at 5:30 pm

    Soak it in hot water and baking soda.

  10. Jesus Bustero May 15th, 2014 at 5:30 pm

    Fatty acids (fat) are acidic thus why they’re called ‘acids’. Baking soda is a strong base.

  11. Hankflorida May 15th, 2014 at 5:31 pm

    The Yankees need the long ball to help in their run production especially at the Stadium. Keep Soriano at DH against right hand pitching and let Almonte show that he can be a RBI guy with some long blasts. Let Ichiro play when Gardner or Ellsbury are rested. Don’t let this team look like last years team as averaging four runs a game isn’t going to hack it with Kuroda, Nuno, Phelps and whoever they can scrape up from the minors.

  12. JimK May 15th, 2014 at 5:35 pm

    Dan, I bought an unseasoned cast iron pan, which I seasoned myself. Unlike what the Sonoma lady told you I scrape it clean (mostly with a metal spatula), rinse it with warm water and make sure I dry it thoroughly(do not air dry). I also season it after several uses.

  13. JimK May 15th, 2014 at 5:36 pm

    But I will keep in mind the sand, salt, and baking soda suggestions.

  14. Mordot11 May 15th, 2014 at 5:37 pm

    I don’t like this. If he ends up needing surgery a six week injury becomes at least 8 weeks. Give him the surgery now and get him healthy for the stretch run. Is rather have 100 percent from July on thana 80 percent for the rest of the year.

  15. hardwired7 May 15th, 2014 at 5:37 pm

    A pinch of crystallized Bret Gardner sweat and some elbow grease and you’re good to guy. So much grit your skillet won’t know what hit it.

  16. hardwired7 May 15th, 2014 at 5:39 pm

    *Brett

    (It’s important to use the right guy.)

  17. Doreen May 15th, 2014 at 5:41 pm

    Did you guys see the gift the Mets gave Jeter? I LOVE it!!

  18. tomingeorgia May 15th, 2014 at 5:42 pm

    JimK,
    I’ve got skillets from four inches to sixteen inches (that one’s called a “spider”), which you can hardly lift. You can fry two chickens in it, though.

  19. blake May 15th, 2014 at 5:43 pm

    Jesus Bustero says:
    May 15, 2014 at 5:30 pm
    Soak it in hot water and baking soda.

    Just not too long cause it’ll rust fast …..I just use hot water and and little elbow grease to get any crud out but you don’t wanna scrub the black off…..bacteria start dying around 130 degrees so rest assured everything is killed when you heat it up to cooking temps

  20. bigdan22 May 15th, 2014 at 5:46 pm

    Hey JimK, thanks for the skillet tip. This has turned into the skillet hour on Lohud haha.

    What did we do before the internet? The other night, about 10 pm I got an hankering for egg salad. I found a recipe with Dijon mustard, relish and paprika and salt and pepper. I mean it was like awesome.

  21. bigdan22 May 15th, 2014 at 5:48 pm

    Just not too long cause it’ll rust fast …..I just use hot water and and little elbow grease to get any crud out but you don’t wanna scrub the black off…..bacteria start dying around 130 degrees so rest assured everything is killed when you heat it up to cooking temps

    —-

    So the point is just leave that grease on for the next guy. That’s what we used to do at B House in Martyrs Court at Fordham.

  22. JimK May 15th, 2014 at 5:52 pm

    Tom, I have a cast iron skillet set; a regular size skillet and a deep fryer, which can double as a cover for the regular skillet pan. I could probably deep fry a small chicken in the deep fryer, but have never tried it; been using an electric deep fryer.
    I mostly use the cast iron for searing.

  23. blake May 15th, 2014 at 5:52 pm

    “So the point is just leave that grease on for the next guy. That’s what we used to do at B House in Martyrs Court at Fordham.”

    It’s called seasoning…..and you don’t really leave grease in it you just don’t scrub I very hard…..it forms a layer that makes it non stick

  24. GregD May 15th, 2014 at 5:56 pm

    Just made some chicken fried rice……first time for me….came out good… :)

  25. tomingeorgia May 15th, 2014 at 5:59 pm

    Nothing like iron. Do my cornbread in it about 475 degrees. Comes out clean every time.

    Let’s go Chase!

  26. JimK May 15th, 2014 at 6:00 pm

    Dan, What I think Blake was referring too, is the only cleaning required is to remove the excess “crud;” and not to worry about the blackened buildup, which is basically what my spatula does.

  27. JimK May 15th, 2014 at 6:03 pm

    Tom, I do not bake much, but when you make cornbread, do you coat the pan?

    PS: To Dan’s former statement; I feel like I am on Lohud’s Food channel blog.

  28. tomingeorgia May 15th, 2014 at 6:08 pm

    JimK,
    Like a true Southerner, (transplanted, of course), I use a couple of TBSPs of bacon fat. Smoky, but oh, so good.

  29. pete22 May 15th, 2014 at 6:10 pm

    I don’t understand waiting on Beltran. Even if it feels better in 2 weeks it can flare up at any time. Get it done now and we will see him after the break, wait and he could miss most of the 2nd half if he has to have it done later.

  30. JimK May 15th, 2014 at 6:16 pm

    Tom, I think I recently read that butter is now not considered as harmful to one’s health as previously believed; perhaps bacon fat will be next, and if so, can Crisco be far behind?

    BTW: I never stopped using butter, or regular sugar for that matter(just not much of either). However, I do use a lot of Olive Oil, with garlic of course, and for deep frying Canola oil.

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