Jack Leiter Indicators with Rangers for All of the Cash

The Texas Rangers will hold a press conference around 12:30 p.m. CT to announce that they have signed Jack Leiter (and will likely tell us the exact amount they paid him).

I wanted to wait until they announced it before writing this post, but Jeff Passan is for baseball news like Woj is for the NBA, so I’m doing it.

Jack Leiter, the number 2 in the draft, agrees with the Texas Rangers on a deal that will gross him more than $ 7.9 million, sources told ESPN. This is the highest bonus for a pitcher since the draft rules changed a decade ago and is just under the $ 8 million Gerrit Cole received in 2011.

-Jeff Passan (@JeffPassan) July 28, 2021

Congratulations, Leits Out, on a terrifying amount of money. And play a game to make a living. Must be good.

Notable Vanderbilt-centered unsigned players to keep an eye out for until 5pm on Sunday MLB signing deadline are now:

  • Kumar Rocker (1st round, 10th overall, NY Mets—Contract talks are supposedly “in the balance”)
  • Jordan Lawlar (1st Round, 6th Overall, D-Bags – Rumors have it that the Bags have about $ 7 million available and ready to give that to Lawlar, but he’s still 50/50 with signature )
  • Davis Diaz (Round 12, D-Bags – could be a consolation prize if the Bags sign a late overslot, if they can’t close the deal with Lawlar, probably not both)

Jack Antonoff suggested by fellow musicians | Leisure Information

Jack Antonoff was advised on his new album by Bruce Springsteen, Lana Del Rey, Taylor Swift and Lord.

The singer and producer is not trying to make an “Anyone in the World” record and is grateful to have many other artists on him, so a few before release. Just sharing his music with people. Your feedback on the upcoming LP “Take the Sadness Out of Saturday Night” has been very helpful.

He told Rolling Stone magazine, “The best records are made up of a few people who really believe in something. My group is like my manager, my A&R guy who doesn’t even work on my label anymore. Someone very close to me and my family and some artists like Lana [Del Ray]..I always play something for Ella [Lorde].. Of course, Taylor.

“Blues [Springsteen] I am deep in the group. I recently played him all the records. We took a ride and heard it. If I want to make an album that everyone in the world will love, I ask everyone in the world, but I try to make an album for my people. So I play it for my people. “

Jack got “endless” feedback from the singer and took up her advice, but not only the opinions of fellow musicians are important to him.

When asked what feedback they would give him, he said, “Endless. I wasn’t exactly sure if the ’91’ would open the album. Bruce said, “No, it’s a move.”

“Taylor was a big part of what made me come up with ‘I Wanna Get Better’. I sent her song for the first Bleachers album. Maybe ‘roller coaster’ I thought it should come first. It’s too safe.

“’I Wanna Get Better’ is a 3 minute life story from a ******, and I heard it because I really respect it.

“But everyone in the world is a kind of equality. My mother’s entry is just as valid. “

Jack Antonoff advised by other musicians | Entertainment news

Source link Jack Antonoff advised by other musicians | Entertainment news

Jack DaVia makes Detroit-style pizza at Dough-City pizza inside Mardi Gras Zone | Food and drinks | Gambit Weekly

Chef Jack DaVia moved from Detroit to New Orleans six years ago to join the local restaurant industry and has worked at MoPho, Paladar 511, Gianna, and Palm & Pine. During the pandemic, he launched the Dough Town pizza as a pop-up and recently moved it to a regular spot in the Mardi Gras zone in Marigny. It focuses on Detroit-style pizza, a variation on Sicilian pies with crispy, thick crusts – often in square pans – and he makes everything but the hot peppers in the house.

Gambit: What is Detroit Style Pizza?

Jack DaVia: Detroit style pizza is something I grew up with in the Detroit area. It came from 1946 at Buddy’s Rendezvous – a popular Detroit-style pizza place. The original owner’s wife was a Sicilian. She missed the Sicilian style pizza, which wasn’t really available back then. The pans originally used were oil pans for line work on motor vehicles. They baked the pizzas in it. They make Detroit style pizza pans, but that blue steel is still in use.

It’s everywhere (in Detroit). When I moved to college in Baltimore, I ordered a pizza and said, “You didn’t ask if I wanted to be round or square? What are they bringing me? “And I think someone said,” What do you mean square? “

Gambit: how do you do it?

DaVia: They use a higher moisture content in the dough, so it’s similar to making focaccia. Mine is on the fried side. I use a little better olive oil. I completely dip the dough balls in the olive oil and let it rise. I go for three textures: A really hard crunch on the bottom where the batter is like fried. Soft in the middle and then along the edge where the cheese is squeezed out is this lovely crust – a chewy, crispy bite on the end.

First you put the cheese down. In Detroit, they use brick cheese from Wisconsin. But here I’m using a mix of low moisture mozzarella and minster, which is a common variation on Detroit pizza. In some places, put all the toppings down and the sauce on top. I think it works better to have the toppings on top of the sauce.

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Gambit: How did you develop Dough-Town?

DaVia: The pop-up started from experimentation during lockdown. I cooked at a restaurant in the French Quarter, Palm & Pine. I decided to take some time off as a precaution and started to cook a lot at home. I had toyed with making (Detroit pizza) at home, but the preparation is quite unique. Can’t say the first one came out great, but through constant tweaking it ended up with something I thought, “Maybe I can serve this at a pop-up.” I worked as a server at Manolito before the pandemic. I reached out to them because they were making pop-ups.

I literally started the pop-up from an Amazon credit card. I bought these little pans and they were awful – all of my pizza crusts at Manolito were sticky. So I made these pans my signs. I sprayed the letters on the back and bought nicer pans.

From there I made a quick detour to the Okay Bar. Then I went to Zony Mash (Beer Project) and it went well, so I was there for several months until I found a semi-permanent spot in the Mardi Gras zone. Got a good deal on a Blodgett pizza oven. There’s a perfect hooded spot for that in the Mardi Gras Zone.

Keeping up with everything and making sure everything is (high) quality is my main focus. I make a special cake every week. It’s a growing thing. It’s a lot of hard work, but it’s worth it. – GETS COVIELLO

For more information, visit Dough Town website.

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