Wolves at Grizzlies
5:00 pm CDT
The good news: Ricky Rubio appears set to make his preseason debut this afternoon in Memphis against the Grizzlies following two days of full practice.
The bad news: I don't think this is going to be televised anywhere, so we won't be able to watch.
That is among the goodies Jerry Zgoda has up in his latest blog post.
Also, expect to see more Adreian Payne and Shabazz Muhammad over the next couple of games, and, amazingly, Mitchell says he's going to try to get some run for Zach LaVine at point guard, apparently in response to how bad he's looked at shooting guard.
Somehow I thought we were done with that, especially with a healthy Rubio in addition to Andre Miller and Tyus Jones, but perhaps not. Frankly, it smells of desperation, which seems a little precipitous to me.
However, it's just preseason, and thus doesn't mean anything. So let's move on to this:
First thing you do is run around town looking for this:
If you are really ambitious, you can render your own if you can find a butcher who will give/sell you raw chicken fat. If you want to try it, just chop an onion and cook the fat on low with the onion and some salt until it's melted, then strain it really well. Store the liquid in a plastic container in the freezer until you want to use, discard the solids.
But it's slow and messy, so I would suggest buying the above if you can find it.
Chop an onion fairly fine but not minced. Just make sure there aren't any big pieces. In a small saute pan, saute the onion with a big glob of chicken fat on low heat with salt. You want the onion very soft but not brown; this will take a while.
Meanwhile, peel 3 medium potatoes, cut in 4ths or so, and boil in salted water.
When potatoes are easily pierced with a fork, drain them and rice (not mash) them in a large bowl. Add softened onions to the potatoes, and let cool a couple of minutes. Add a beaten egg. Mix, add salt to taste.
Pour some matzoh meal on a plate.
Form small patties from the potato mixture (roughly 3-4 in. long by 2 in. wide and 1/2 in. thick), dust both sides with matzoh meal, and put on a clean plate.
Heat a non-stick pan or electric skillet to between medium and medium high, melt some chicken fat in the pan (don't be stingy). Add as many bubulianiks as fit comfortably in the pan, brown both sides.
When they are browned, if not serving immediately, transfer to a foil lined baking sheet.
When you are finished browning all of the potatoes, let cool on sheet, then cover with foil to keep. Can be re-heated in oven (uncovered) just before serving.
The amounts above should produce between 12 and 16 Bubulianiks.