Arizona spring training dining guide, 2016 edition.

I have lots of dish posts on food in the Valley, searchable via the search box above or by location tags like Phoenix, Scottsdale, or Mesa. This is now my fourth edition of the dining guide, and my second since moving back to the east coast last summer; I’ve done my best to keep up with restaurant news from out there, but I’m aware I’m likely falling behind. Nothing’s new in the structure and I’ve left the list of places in downtown Phoenix that aren’t close to any ballpark at the end. A lot of the text is unchanged from last year, so don’t be shocked if it seems familiar.

Scottsdale/Old Town (San Francisco):

* Virtu Honest Craft: Award-winning, including a James Beard nomination for best new restaurant in the country, with reason, as this might be the best restaurant in all of Arizona. Virtu is only a 12-minute walk from Scottsdale Stadium and offers inventive, attractive, and most importantly delicious food that plays with textures and flavors in unexpected ways. I went there in October and wrote up the meal in depth.

* Citizen Public House: This was my birthday dinner spot each of the last two years we were out there, if that gives you some sense of how much I liked it. I love the pork belly pastrami starter with rye spaetzle, shredded brussels sprouts, and mustard vinaigrette. I love the short ribs with a dark cherry glaze. I loved the seared scallops on grits. I loved the bacon-fat popcorn and the chicken-and-waffles starter. The only thing I didn’t love was, surprisingly, the duck breast, which was so rare that I couldn’t cut it. Great beer selection as well as well as the best negroni I’ve ever had.

* FnB: I’ve had lunch and dinner here and never been disappointed at all; it rivals Virtu and crudo for the best restaurant in Phoenix, with a menu of smaller plates that often showcase produce of a quality I didn’t think you could get in the state of Arizona. Chef Charleen Badman was just nominated for the James Beard Award for Best Chef, Southwest, for the second year in a row.

* Pig and Pickle: Just outside of Old Town, and only open since November, they do things with pig and with pickles, like the braised pork belly, yam puree, and brussels sprouts slaw starter that was pretty special, as well as a great selection of cocktails.

* Barrio Queen: A spinoff of Barrio Cafe (reviewed below), Barrio Queen is all about the mini tacos, which you order on a piece of paper like you’d get at a sushi place. They range from about $2.50 to $6 apiece and everything I tried was excellent, especially the same cochinita pibil that is a signature dish at the original Cafe.

* Culinary Dropout: A gastropub of sorts, located right near Old Town across from the Fashion Square mall. Definitely a good place to go with pickier eaters, since the menu is broad and most of it is easily recognizable. The chicken truffle hash and the turkey pastrami are both very good.

* Arcadia Farms: Farm-to-table breakfast dishes and sandwiches. Not cheap, but you are paying for quality and for a philosophy of food. I have been there twice and service, while friendly, was leisurely both times.

* Grimaldi’s: Local chain, related to the Brooklyn establishment of the same name. Very good (grade 55) thin-crust, coal-fired pizzas, including nut-free pesto, and similarly solid salads in generous portions. Not terribly cost-effective for one person for dinner, although they’ve finally introduced a more affordable lunch menu.

* Distrito: Inside the Saguaro hotel is this cool, upscale Mexican place, an offshoot of the restaurant of the same name in Philadelphia, serving mostly small plates at a slightly high price point but with very high-quality ingredients, including the best huitlacoche dish I’ve had, and an excellent questo fundido with duck barbacoa. I also liked their Sunday brunch … except for the coffee, which was like molten lead. I haven’t been here since the makeover, however.

* Cartel Coffee Lab: Best coffee in Arizona. Full writeup below in the Tempe section. This shop is on 5th street right across from Citizen Public House and FnB.

* Los Sombreros: A bit of a drive south of Old Town into the only part of Scottsdale that you might call “sketchy,” Los Sombreros does high-end authentic Mexican at Scottsdale-ish prices but with large portions and very high quality.

* Defalco’s Italian Market is a great spot to grab an authentic Italian (specifically New York-Italian) sandwich while you’re on your way to a game anywhere in Scottsdale. I prefer it to Andreoli’s, which offers a similar menu and is much closer to Salt River Fields.

* I should mention Franco’s Italian Caffe, right on Scottsdale Road, as it’s very highly regarded by locals, but I was very disappointed. Authentic Italian cuisine is light, focused on simple recipes with big flavors but rarely heavy, while Franco’s menu skews toward what I think of as New York-Italian cuisine, with heavier dishes including lots of heavy cream and salt. It’s not my thing, but I won’t judge you if it’s yours. I also tried The Upton, a new small-plates-and-cocktails kind of place just off Scottsdale road south of Camelback, but their execution was very uneven (e.g., the fried oysters’ batter was inedibly salty) and the service was just kind of weird. I ate at EVO in Scottsdale in October and had a uniformly awful experience.

Scottsdale central/north (Arizona/Colorado):

* Soi4: upscale Thai and Thai-fusion, very close to the park. Owned by the same family that runs Soi4 in Oakland. Full review of my first visit. I’ve gotten pad see ew as a takeout item from here a few times and it was always excellent, full of that crunchy bitter brassica (similar to rapini), and smoking hot.

* Il Bosco: Wood-fired pizzas, cooked around 750 degrees, at a nice midpoint between the ultra-thin almost cracker-like Italian style and the slightly doughier New York style I grew up eating. Their salads are also outstanding and they source a lot of ingredients locally, including olives and EVOO from the Queen Creek Olive Mill. I’ve met the owner and talked to him several times, and he was kind enough to give my daughter a little tour behind the counter and let her pour her own water from their filtration machine, which she loved.

* ‘Pomo Pizzeria: This location is in the same shopping center as Soi4, with others in downtown Phoenix and out in Gilbert. Authentic, Neapolitan-style pizza, not as good as Bianco, but in the running for the second-best pizza in Arizona along with cibo. Toppings include a lot of salty cured meats designed (I assume) to keep you drinking … not that there’s anything wrong with that. Full review.

* Press: In that same shopping center is a small coffee shop where they roast their own beans and will make you a cup of coffee using your method of choice (vacuum, French press, pour-over), as well as the usual run of espresso-based options. There’s apparently also a location at Sky Harbor in Terminal 4 by the B gates (USAirways), although I haven’t visited that one.

* Butterfields: The lines are crazy on the weekends, but if you like a basic diner and want good pancakes or waffles this is one of the better options in the Valley.

* Sweet Republic: I actually find this place to be a little overrated, but if you prefer traditional New York ice cream to gelato or custard, then it’s a good bet, and not far north of the park, just east of the 101 on Shea.

* Andreoli’s Italian Market is a decent spot for New York-Italian sandwiches, although I prefer Defalco’s in south Scottsdale.

* Perk Eatery: West of Scottsdale road and the Kierland mall, on Greenway, probably stretching the definition of what’s near Salt River Fields, but Phoenix doesn’t have a ton of good breakfast spots and this is one of the few. It’s a diner by another name, open for breakfast and lunch, with a slow-roasted pork option along with the regular array of breakfast meats, and rosemary potatoes that are a must with any egg dish.

Tempe (Angels):

* Hillside Spot, Ahwatukee (Phoenix). My favorite place to eat in the Valley, right off I-10 at the corner of Warner and 48th. Breakfast, lunch, and dinner. I recommend the pulled pork sandwich, the chilaquiles, the grilled corn appetizer, the house-cut French fries, the pancakes (best in Arizona), and the coffee from Cartel Coffee Lab. The Spot sources as much as they possibly can from local growers or providers, even providing four local beers on tap, and you can get out for under $15 including tax and tip. I’ve written about it more than once; here’s one of my posts, which talks about that pork sandwich. They’ve also added an evening menu called “Cocina 10,” including (on some nights) a really great take on fried fish tacos. For breakfast and lunch they’re outstanding, but I have found dinner service to be a little less consistent – but still usually great.

* Crepe Bar: Amazing savory and sweet crepes, and expertly pulled espresso shots using beans from heart coffee roasters, one of the best micro-roasters I’ve come across. They use a lot of local ingredients, including produce from Agritopia Farms (which also hosts Joe’s Farm Grill in Gilbert, seen on Diners, Drive-Ins, and Douche), and bake their own brioche if you’re not in the mood for a regular or buckwheat crepe.

* nocawich. Nestled right off University within the heart of ASU is this fantastic sandwich shop serving breakfast and lunch, with the Dolly, a fried chicken sandwich that is so good I’ve scheduled layovers at this airport just to eat it at their Terminal 4 location. (I’ve done the same to get coffee at Cartel, too.) They also offer an amazing patty melt sandwich, triple-cooked fries, and H&H bagels for their enormous breakfast sandwiches.

* Cornish Pasty Company: Just what the name says – large, hearty Cornish pasties with dozens of traditional and non-traditional filling options. I’ve eaten one for lunch and then skipped dinner. Convenient to the A’s ballpark. Second location in Mesa isn’t too far from the Cubs’ park and is bigger with more parking, and there’s one within a mile of the Giants’ place in Scottsdale.

* Four Peaks Brewery: One of the best local microbreweries with surprisingly solid food as well. You’ll see their beers all over the place, but the restaurant is absolutely worth hitting. Parking is very difficult on Friday through Sunday nights, though. Also very convenient to the A’s ballpark.

* Cartel Coffee Lab: Among the best coffee roasters in the Valley, and now in an expanded place that doesn’t feel so much like a fly-by-night operation. They’re also in the C wing of Terminal 4 at Phoenix Sky Harbor, in downtown Phoenix, and right in Old Town Scottsdale near Citizen Public House.

* I haven’t tried Moroccan Paradise yet, where they serve Moroccan (duh) and French food, but it’s garnered some nice reviews, as has BP Street Cafe for its Malaysian food.

Mesa (Cubs):

Most of the places I suggested for Tempe are also quite close to here, including Crepe Bar, Cartel, and the Revival.

* The best smoked brisket I’ve ever had outside of Franklin BBQ in Austin is at Little Miss BBQ on University Avenue in Tempe, right near the airport. If you’ve been to Franklin or read about it, you know what to expect: Get in line by 10:30 or so if you want to eat before 1 pm; they start serving at 11 and they stop when they sell out of meat; and don’t expect a lot of variety. The menu is short but amazing, with all meats smoked over oak and pecan. The brisket is amazing, the sausage is excellent, but everything’s good, and it’s a great place to go with a group because you can only order some items – like the occasionally available smoked lamb neck – by the pound.

* Republica Empanada offers outstanding empanadas, small plates, a few entrees, and beer. I loved everything I tried here but particularly recommend a side of maduros.

* Chou’s Kitchen: Just over the line in Chandler, at the intersection of Alma School (north-south) and Ray (east-west), this hole-in-the-wall place does dongbei cai, the cuisine of northeastern China – what we used to call Manchuria – which is heavy on dumplings, mostly fried and generally delicious, with large portions designed for sharing and vinegar on the table for dipping. I also love their lao hu cai or “tiger salad,” a vinegary mix of shredded vegetables, scallions, cilantro, jalapenos, and peanuts.

* Pros Ranch Market: A Mexican/Latin American grocery store south of the ballpark (at Stapley and Southern) with a large quick-service department offering some of the best burritos (including, hands-down, the best carnitas) I’ve had in Arizona. The enchiladas are solid, my daughter loves their quesadillas, they make great aguas frescas in eight to twelve flavors, and there’s an extensive selection of Mexican pastries. You can stuff yourself here for under $10. There’s another location near the A’s ballpark in Phoenix as well.

* Thai Spices: In a strip mall of Asian restaurants, Thai Spices is among the best Thai places I’ve found around here, just doing a great job with the basics of Thai (or perhaps Americanized Thai) cuisine. I really loved their soups, both tom yum (clear, sour/spicy soup with lemongrass) and tom ka (sweeter, with coconut milk, and also lemongrass), as well as the green curry.

* Tia Rosa’s: A bit east of the ballpark, Tia Rosa’s is a taqueria that offers a few other Mexican dishes in a casual setting; the large, high-end restaurant that used to be here burned down, although they offer that menu at a location way out in east Gilbert.

Maryvale (Milwaukee):

* Life is nasty, brutish, and short. Don’t make it any worse by going here.

(Okay, fine, here’s an actual recommendation for this neighborhood: the Phoenix New Times just reviewed a place called Machete Azteca, which sells the machetes (like giant quesadillas) of the Distrito Federal region of Mexico.)

Goodyear (Cincinnati/Cleveland):

* Ground Control. In the Avondale/Litchfield Park area, but kind of between Goodyear and Glendale, this coffee-shop has upgraded its menu so it’s now a craft-beer paradise and upscale sandwich shop and coffee bar and even gelateria. I’ve been twice; the service can be a little spacey but the food is very good and I even liked the coffee. They do breakfast as well. This place should be so much more popular than it is, given the paucity of quality non-chain options in the area.

* Raul and Theresa’s: Very good, authentic, reasonably priced Mexican food, really fresh, always made to order. The guacamole is outstanding. It’s south of the stadium and doesn’t look like much on the outside, but I would call it a can’t-miss spot if you’re going to a Cincinnati or Cleveland game, since there isn’t much else out here that isn’t a bad chain.

Glendale (Dodgers/White Sox):

* If you’re headed here or even to Goodyear, swing by Tortas Paquime in Avondale. They do traditional Mexican sandwiches, with the torta ahogada – literally a “drowned” sandwich – covered in a slightly spicy red sauce, although that was a little over-the-top heavy for me. Solid aguas frescas here as well.

* For finer dining and good cocktails, try Cuff right in downtown Glendale, which does very unpretentious but fresh, high-quality food, including burgers, sandwiches, and salads that use much better inputs than most places that try that sort of menu. I’m underselling it a bit – it’s basic food, but done exceedingly well.

* You might also try Siam Thai, which is in Glendale on Northern but is at least 15 minutes away from the park, heading east. It is, however, superlative Thai food, perhaps the highest-rated Thai place in the Valley.

* La Piazza Al Forno: thin-crust, wood-fired pizzas that are not as good as Bianco’s or Cibo’s, but are certainly authentic Neapolitan pizzas with the wet center you’d expect. It’s a couple of doors down from Cuff.

Peoria:

* It’s a wasteland of chains out here; the best option I know is the local chain Grimaldi’s, mentioned above.

Surprise:

* I’ve got one good rec out this way, the new-ish Vietnamese place Saigon Kitchen up on Bell Road just north of the ballpark. There’s good Vietnamese food to be had out here if you work to find it, and this is the best, especially in presentation – the menu is familiar, the food is a little brighter and fresher, and the place is far more welcoming. I’ve yet to try Amuse Bouche, probably the best-reviewed restaurant in Surprise, which does a more casual sandwich/panini menu at lunch before shifting to fine dining for dinner.

Away from the parks: Downtown Phoenix and Camelback East

These places are no longer near any ballpark other than Phoenix Muni, which now houses Arizona State but no spring training teams.

* Pizzeria Bianco: Most convenient to Chase Field. Best pizza I have ever had in the United States. No reservations, closed Sunday-Monday, waits for dinner can run to four hours, but they’re now open for lunch and if you get there before twelve the wait usually isn’t too bad. Parking is validated at the Science Museum garage. There’s now a second, larger location just off route 51 in the Town and Country shopping center, serving a few pasta items as well as the signature pizzas. By the end of March, a trattoria serving house-made pastas with locally grown wheat will open in the space next to that Town and Country pizzeria.

* Welcome Chicken and Donuts: Located in a former KFC location, this spinoff of the Welcome Diner serves “Asian” fried chicken, lots of donuts, and not a whole lot else. You can get one of three sauces on the chicken; I don’t recommend the Vietnamese option unless you really love fish sauce. I thought the chicken was plus and the donuts were Hall of Fame-worthy.

* Noble Eatery: Artisan European-style breads from the Noble Bread Company, with 3-4 sandwich options each day in a tiny (“intimate”) cafe. It is truly some of the best bread you’ll ever have this side of Italy.

* Barrio Cafe: About 15 minutes west of Phoenix Muni via the 202/51. Best high-end Mexican food I’ve had out here, edging out Los Sombreros in Scottsdale. Table-side guacamole is very gimmicky (and, per Rick Bayless, suboptimal for flavor development), but the ingredients, including pomegranate arils, are very fresh. Great cochinita pibil too. There’s now a location at Sky Harbor’s Terminal 4, past security near the D gates. Chef Silvana has also opened a cocktail bar with lots of small plates, serving three meals a day, at The Yard in Phoenix.

* The Grind: The best burger I’ve had out here, far superior to the nearby Delux, which is overrated for reasons I don’t quite fathom. (Maybe people just love getting their fries in miniature shopping carts.) The Grind cooks its burgers in a 1000-degree coal oven, so you get an impressive crust on the exterior of the burger even if it’s just rare inside. Their macaroni and cheese got very high marks from my daughter, a fairly tough critic. They have photos of local dignitaries on the wall, including Jan Brewer and Mark Grace, which might cause you to lose your appetite.

* Chelsea’s Kitchen: I’ve only been to the airport location, in the center of Terminal 4 before security, where the food was excellent but the service a little confused. The short rib taco plate would feed two adults – that has to be at least ¾ of a pound of meat. Their kale-quinoa salad sounds disgustingly healthy, but is delicious despite that. Both this and The Grind (and North Fattoria, an Italian restaurant from the Culinary Dropout people) are near Camelback and 40th, about 6 miles/13 minutes west of Scottsdale Stadium.

* crudo: There isn’t much high-end cuisine in Phoenix – I think that’s our one real deficiency – but Chef Cullen Campbell does a great job of filling that void here with a simple menu that has four parts: crudo dishes, raw fish Italian-style, emphasis on tuna; fresh mozzarella dishes, including the ever-popular burrata; small pasta dishes, like last fall’s wonderful squash dumplings with pork belly ragout; and larger entrees, with four to five items in each sections. The desserts, like so many in the Valley, are from Tracy Dempsey, the premier pastry chef in the area. Like the previous two spots, it’s about 12-13 minutes west of the Giants’ ballpark. This is now my go-to rec when someone wants a splurge meal in Phoenix or wants more adventurous cuisine.

* Zinburger: Not the top burger around here but a damn good one, especially the namesake option (red zinfandel-braised onions, Manchego, mayo), along with strong hand-cut fries and above-average milkshakes. Located in a shopping center across the street from the Ritz. Try the salted caramel shake if you go. There are also two locations in Tucson, and two in New Jersey that are licensed but independently owned and operated.

* cibo: Maybe the second-best pizzas in town, with more options than Bianco offers, along with a broad menu of phenomenal salads and antipasti, including cured meats, roasted vegetables, and (when available) a superb burrata.

* Pane Bianco: Sandwiches from the Bianco mini-empire, just a few options, served on focaccia made with the same dough used to make the pizzas at Pizzeria Bianco. My one experience here was disappointing, mostly due to the bread being a little dry, but the cult following here is tremendous and I may have just caught them on a bad day.

* Otro Cafe: The chef behind Gallo Blanco (which is now closed) has a new place, with a very simple menu – a few taco items, a few tortas with the same meats you’ll find on the taco menu, a few Mexican street-food starters, and a full bar. There’s a bit more focus on local fare here, and the guacamole is my favorite in the Valley.

* Matt’s Big Breakfast and Giant Coffee. Owned by the same guy, located a few blocks apart, but not otherwise connected as Matt’s doesn’t use Giant’s coffee. Matt’s is the best pure-breakfast place in the Valley, and one major reason is that they use the black-pepper bacon from Queen Creek’s The Pork Shop. Everything here is good, but the veteran move is breakfast at Matt’s original location with coffee or espresso afterwards at Giant. (Matt’s uses ROC, from Cave Creek, a popular roaster with Valley restaurants but nowhere near Giant’s quality.) Giant uses direct-trade beans for its espresso from Four Barrel and usually has three or four single-origin options for pour-overs. Matt’s recently opened a second location that should take some pressure off the lines at the first spot.

* Federal Pizza. Federal’s was the best Brussels sprout pizza I’d ever tried until I found Motorino in NYC, and even then it was close. I’ve tried a few of their pizzas and their roasted vegetable board, loving everything, and their crust is a great compromise for folks who want more chew and less of the cracker-thin crust of a place like Bianco.

* The Gladly. The second location from the folks behind Citizen Public House, the Gladly’s location and menu are built more around the alcohol – I think the atmosphere they’re going for is cocktail party, or upscale happy-hour, with smart food to go with the booze. I had a mixed experience in my one meal there, loving the chicken-liver pate starter but finding less success with the duck ramen (which I’m told is a dish they frequently tweak). Given their track record at CPH, I’ll give them the benefit of the doubt.

* Blue Hound. Another great cocktail bar that happens to offer good food, mostly sandwiches and other items you’d expect at a quality bar, although I’ve only been here for drinks and bar snacks (like the tater tots, which I highly recommend).

* Frost Gelato. Located at the Biltmore, right by Zinburger, Frost has the best gelato or ice cream anywhere in Phoenix. The sea salt caramel is their top seller; I suggest you pair it with the dark chocolate. They also have locations in Gilbert and Tucson.

* The larder + the delta, the new place from former Blue Hound exec chef Stephen Jones, specializing in southern cuisine, located inside the Desoto Market downtown.

Some of the places I’m hoping to try on my spring training trip this year: Okra, the new place from the folks behind crudo; Forno 301, serving thin-crust pizzas and salads plus daily pasta specials; Couscous Express, another Moroccan place, this one on East McDowell in Phoenix; Craft 64, serving pizza and beer, which is like the meaning of life; TEN, serving simple, well-done pub food in the Biltmore area; and Ocotillo, a combination coffee bar, beer garden, and restaurant serving lunch, dinner, and weekend brunches.

Feel free to offer your own suggestions for places I haven’t listed or tried in the comments below. I believe everything I’ve listed here is still open, but if you know that one of these restaurants has shut its doors, again, please let me know.

The Three-Body Problem.

ESPN has published an index to all my 2016 prospect content.

Liu Cixin’s 2006 novel The Three-Body Problem was translated into English in 2014 and promptly won the Hugo Award for Best Novel, making Liu the first Asian writer to win the award. He’s won a slew of Galaxy Awards in China for his fiction, but in an interview after he won the Hugo he said he was just writing for “beer money.” That seems a bit disingenuous, as even the afterword to The Three-Body Problem reveals more of his motivation and his enormous imagination, but even so, he’s coming at science fiction from an entirely different angle than any author I’ve read before.

Liu’s novel is the first of a trilogy that presents a largely realistic, hard-science fiction look at the classic sci-fi story of first contact. The book’s title (in Chinese it’s santi, which just means “three body”) refers to a famous problem in classical mechanics. Given the beginning positions, masses, and velocities of two bodies (such as a planet and its moon), determining their motions is simple. When the same problem is extended to three bodies – such as the Earth, its moon, and the Sun – it becomes extremely difficult to solve, and the solution, first identified in 1912 by Karl Sundman, converges so slowly that it’s useless. (The same is true for any n-body problem where n > 2, with that solution coming in a 1991 paper by Wand Qiudong.)

The problem and its lack of a practical solution figures heavily in the novel, although the reason isn’t immediately clear. What is clear, however, is that something very weird is going on, causing scientists to commit suicide without apparent explanation, and it’s connected in some fashion with the secret research facility on Radar Peak and with an intense massive multiplayer game called Three-Body. A nanomaterials researcher, Wang Miao, becomes involved in the global mystery when he starts seeing an ominous countdown first in photographs he takes and then in his own eyes, eventually working with the government to try infiltrate the apparent conspiracy to undermine both science and global security. It’s not much of a spoiler to say that the conspiracy involves the alien race heading for Earth, and the handful of characters who populate Liu’s book have differing feelings on the visitors, even though they won’t arrive for another four centuries.

Liu insists in that afterword that he doesn’t write to make any points, so his works are not political or metaphorical, even though I think it would be easy to read The Three-Body Problem as a work of political allegory, considering the results of life under authoritarianism on individuals’ loyalties to themselves versus to the state. But even without that subtext, the novel still offers plenty of room for analysis because, whether or not he intended it, Liu is exploring the way people might react to this kind of species-altering event, and the varying ways in which people might lose hope in humanity’s ability to fix its own problems. (He makes many references to environmental catastrophes, some real, some not, but despite the book’s infusion of real science, he also includes a maddening, unscientific claim about a GMO crop-caused catastrophe too.) What might cause someone to turn his/her back on the entire human race? To betray us to an unknown species that might intend to do us harm? Some of these conjectures border on the absurd – the rise of a global movement dedicated to the destruction of humanity seems a bit worse than your average doomsday cult – but their existence gives Liu an extreme against which he can set the characters who don’t quite embrace that nihilistic view.

Hard science fiction, in my reading experience, tends to be dry and obsessed with its own navel, so busy telling you about all the cool science – real or speculative – that the prose and plot suffer. Liu’s work is the best blend of quality fiction and hard science, of which there’s a lot, from the three-body problem to quantum entanglement to some crazy stuff about the sun as a radio-wave amplifier and the unfolding of a proton. His explanations are a little abstruse, but having read a bit about these topics recently I was able to follow his text, and he doesn’t dwell long enough on any of the hard-science stuff to derail the plot. I actually had a harder time keeping the characters straight – referring to the wisecracking policeman Da Shi by two different names did not help – than I did staying with the science.

Where Liu falls short as an author is in character development – even beyond my own difficulty with the names. The various leads, including the nanotechnologist Wang and the retired scientist Ye Wenjie, have remarkably little personalities of their own; they become different characters when pressed into action or facing a crisis, but retain none of those traits after those sequences end. Not only does The Three-Body Problem lack a hero or heroine, but it lacks any central character who’s of interest for his or her own sake, rather than as functions within the larger program of the book.

The Three-Body Problem ends with a partial conclusion – the mysteries within the book are solved, but the alien race still won’t arrive for over four hundred years, leaving humanity to decide how to prepare and respond, but with a handicap to their efforts that I assume will hang over much of the sequel, The Dark Forest. It’s certainly readable enough on its own, although you won’t get the satisfaction of a complete ending; the final book of the trilogy, Death’s End, will appear in English this August, when The Dark Forest comes out in paperback.

Next up: I’ve still got two sections left in Rabbit at Rest. Rabbit Angstrom has to be one of my least favorite protagonists in the history of literature.

Top Chef, S13E11.

I have a new draft blog post on possible first-rounders Robert Tyler and Kyle Lewis up for Insiders.

So the remaining seven chefs are all acting like they’re going to miss Phillip … no, they’re not. I think they all made it clear they didn’t really like him, and how could you, given how he acted? Kwame says “I understood him,” after which Marjorie, the one honest soul there, says, “I didn’t.”

* Quickfire: They’re in Oakland and MC Hammer is here. (Where’s MC Slammer and Vanilla Sherbet?) I don’t see the point of having Hammer here, although at least he drops a “Go A’s, go Warriors, go Raiders” on us. The challenge is for the chefs to come up with their own rap names and create a dish that visually and conceptually expresses that name. Hammer says he made sure it “personified how hard I hit the stage.” Yeah, nothing says “hard” to me like “Help the Children.”

* It’s actually kind of painful to watch this. Kwame seems like the only chef there with any sense of rap culture at all, given the name he picks and what eventually happens during judging.

* Kwame says he did shows when he was a teenager and dropped a couple of mixtapes, when he had “a very short-lived rap career” where he’d give away food at the shows to get people to show up.

* Carl picks the name “Dr. Funky Fresh,” which would have sounded dated in 1988. Marjorie’s “Miss Punch-a-Lot” is almost as bad.

* The dishes: Karen (rap name: “Pink Dragon”) made a hot and sour soup with pork meatballs, shiitakes, and morels … Carl (I had to mute him rapping) made a beef tartare lettuce wrap … Amar (“Santana Lovah”) made a soy-glazed sea bass with dashi broth … Marjorie made a fried chicken sandwich with honey sriracha and marinated watermelon radish salad … Isaac (“Toups Legit”) made scallops with BBQ sauce and grits … Jeremy (“Spicy J-Rock 305” … what the fuck is that) made spicy dungeness crab in broth with grilled summer squash and halibut cheek … Kwame (“Baylish”) did a seafood broth with grilled lobster and dungeness crab.

* Kwame drops a few rhymes and at least sounds somewhat current – way better than Carl.

* Least favorites: Amar’s plate was just fish; the bread on Marjorie’s andwich just “sucked up the spices;” Kwame’s dish was fine but other plates were “simyular” to his yet better.

* Favorites: Carl, Isaac, and Karen. Hammer’s comments are kind of worthless and I truly don’t see why he would be a guest judge here. Why not invite Alison Barakat of Bakesale Betty’s and challenge everyone to make a fried chicken sandwich?

* The winner is Isaac, again, and he gets immunity.

* Elimination challenge: Guest judge Jonathan Waxman, who seems to pop up once a season here. Each chef must cook a dish from a specific place and time in history. The chefs get to pick off a globe that has at least ten options on it, so even the chef picking last gets a choice. Isaac picks the Viking age. Carl picks ancient Greece. Amar chooses Paris’s Belle Époque (roughly contemporary with our Gilded Age). Marjorie picks ancient India. Kwame takes the Han dynasty of Beijing. Jeremy chooses the Gold Rush in San Francisco. Karen, picking last, takes the Empire of Japan. No one wanted the Italian Renaissance?

* The chefs get two hours to research at the SF library … which does not make riveting television.

* The chefs go drinking at an old-fashioned kitsch tiki lounge. And suddenly Jeremy is banging the drums and giving us the metal horns. Honestly, I kind of wish his food read more “metal.” He’d be much more interesting.

* Amar gets to make classical French cuisine, which is a mixed blessing – I’m sure it’s food he knows, but it’s also food every chef who’s going to judge his food knows.

* Kwame’s dish has four ingredients: duck, eggplant, a duck “jus,” and lapsang souchong, a black tea that is dried by smoking it over burning pine wood. He goes to serve a “sample” to Tom/Jonathan and his duck is raw in the center. He says he roasted the duck for 16 minutes … is it just me or is that barely enough to get the duck to room temperature?

* Waxman’s enthusiasm is great, especially when Tom can seem a bit cantankerous in the kitchen and many guest judges don’t bring much personality at all. Also, Waxman agrees with me and says he would have chosen Italian Renaissance “in a heartbeat.” Of course, he did write a book on Italian cooking, so he may have a better handle on it than I do.

* The dishes: Carl made marinated mackerel and calamari with olives and grapes, seasoned with garum, an ancient Roman fish sauce that, as far as I know, no longer exists. (He probably used Asian fish sauce or colatura, a modern Italian descendant of garum.) It’s a big hit. Marjorie made a lamb kebab with heart jus, curried split peas, and paratha (an unleavened Indian flatbread). Padma likes the balance of spice/heat in the dish, but the paratha was too greasy. I’m wondering if Marjorie only fried it, rather than baking it partway and then frying it. Waxman says her lamb should have been cooked all the way through to be authentic.

* Isaac made a cumin- and mustard-seared venison with caramelized onion “grautr” (I assume this is grøt, a sort of porridge often made with barley) and pickled beets. There’s a great texture/flavor to venison. Kwame made a coriander-crusted duck with black sesame jus, lapsang souchong “cream” with silken tofu, and eggplant. Waxman loves the coriander. Tom says duck is nicely cooked, which is a nice comeback from the kitchen debacle. Of everything we saw in the elimination challenge, this is the dish I’d most want to eat.

* Jeremy made halibut with shellfish chowder. Tom says it’s not a chowder and is more like a sauce. Waxman says it’s not authentic at all, since miner food would likely have been rustic and hearty. Karen made soba noodles in a mushroom dashi with pickled mushrooms and wagyu beef. Padma says the broth more Chinese than Japanese. Waxman says she should have stopped with the clear broth, and Gail says she should have kept the dish simple.

* Amar made roasted squab with sweetbreads, foie gras, tourné vegetables, and a lot of truffle sauce. The sauce seems to be the key, and Tom says it’s a very concentrated sauce for only three hours of cooking time.

* Marjorie, Karen, Jeremy are on the bottom. The other four all did well.

* Kwame, Amar, and Carl were top three. Waxman loved Kwame’s sparseness and restraint. Amar showed off a lot of technique. Tom praises Carl’s dish, saying how every ingredient mattered. The winner is Amar. His dish may very well have been the best, but he also got the easiest challenge, cooking in a style any chef who went to culinary school or trained in a high-end restaurant would have learned.

* Karen’s dish had too many components, plus it wasn’t really authentic. Waxman said it’s a chef’s job to edit, and she didn’t. Marjorie’s lamb didn’t have enough char. Padma says the paratha got too crispy when Marjorie fried it. Jeremy’s dish didn’t have the flavor depth of a chowder; it was definitely not a miner’s chowder and was too fussy.

* Karen is sent home. How is it not Jeremy? I understand Karen’s dish wasn’t very authentic, but neither was Jeremy’s, plus it seems like hers tasted better.

* By the way, that’s easily the most emotional goodbye from other chefs we’ve seen this year. She’s struck me as a little glib on screen, but she must be much more genuine in person than I thought.

* LCK: Teppanyaki challenge. Ten minutes to prep, ten to cook and put on a show. We end up with the chefs doing shots of sake. It’s just so much more collegial in LCK than on the main show.

* Karen calls and audible and changes her dish to lobster fried rice when her omelet cooks a little too fast. She serves it with a quail egg, mushrooms, and asparagus. It looks very messy but like it has a zillion flavors. I would also eat this.

* Jason says he’s a “natural performer” and is into drag … with an actual character he’s named Sissy Chablis. He makese seared wagyu NY strip with shiitakes, asparagus, and quail egg, topped with “dancing” bonito flakes. It seems like his dish was a little better executed and he gave a little more entertainment, so he wins again, his fourth in a row.

* Rankings: Kwame, Marjorie, Amar, Carl, Isaac, Jeremy. How many chances can Jeremy get? Outside of his crudo dishes, he hasn’t really excelled, and he seems to be trending downward as the challenges progress and the competition gets better.

Georgia eats, February 2016.

I have a new draft blog post on possible first-rounders Robert Tyler and Kyle Lewis up for Insiders.

So I started my Georgia trip right by going to Ponce City Market to hang out at Spiller Park Coffee, where co-owner Dale Donchey (full disclosure: he’s a friend of mine) is a diehard baseball fan in addition to a coffee expert. Their stand, which is like an open-concept coffee shop located within the hallway of the market but with some cool diner-style seating around a large kiosk, is named for the old ballpark that hosted the city’s Negro League team the Black Crackers as well as several minor league clubs. Spiller Park uses coffee from a variety of small roasters that meet with Dale’s approval, including Intelligentsia and 49th Parallel. I tried an Ethiopian bean called Ageze from Calgary roasters Phil and Sebastian, with a lot of fruit as you’d expect from anything out of east Africa. Spiller Park also offers donuts from Sublime Doughnuts and various toasts made to order, including eggs fried right in front of you. Even better, when you’re done caffeinating there, you can wander the market, which has lots of good eats, including…

Hop’s Chicken, located right next to a Holeman and Finch burger stand, all of which faces Spiller Park. Hop’s has a simple menu: they make fried chicken, and if you want you can get a piece of fried chicken breast on a biscuit or a roll, along with your choice of a half-dozen sauces. I went with the sandwich (roll), having heard the biscuits are not that great, and the crust on the chicken was crispy and well-seasoned. I did think the breast meat was nearing the dry side of things, so I ended up using the honey-mustard sauce more than I’d intended.

Before leaving PCM for Athens, I grabbed a “kale quencher” smoothie from Lucky Lotus to have something for the road, figuring I wasn’t likely to eat anything for another seven hours – and I’m always looking for vegetables when traveling since it’s easy to end up overloading on meat and carbs. The smoothie is all fruit other than the kale, with pineapple, mango, and apple juice, and it served its purpose as I wasn’t hungry again until after the Georgia game.

Dinner that night was a bucket-list place for me, Hugh Acheson’s flagship restaurant 5&10, and man did it ever live up to expectations. I ended up going with four items, going heavy on the vegetables since I know Hugh’s known for such dishes and his latest cookbook, The Broad Fork, is all about them. The carrot-coconut soup with cashews and crème fraîche was just a giant hit of big carrot flavor, with a little spice and both sweetness and crunch from the cashews. It’s simple and elegant and yet delivers the punch of a more complex dish.

The roasted shiitake salad was even more of all of those things: the mushrooms are roasted and chilled, then served with orange supremes, shaved celery, some celery leaves, and a ponzu dressing. The mushrooms remain the stars at the center of the dish, and everything else on there just accentuates their earthy, umami-rich flavor. (I’d probably like it better at room temperature, but that’s probably just me.)

For the main course, I went with a panko-breaded catfish with fennel slaw, tomato chutney, and “buttered Red Mule grits.” No disrespect to the catfish, a generous fillet perfectly cooked, but it may have been the least interesting thing on the plate. You can bury me in a bowl of those grits. I’ve never had grits that flavorful or with that risotto-like texture. And the chutney was like kasundi with less acidity, deep and earthy and complex, with what I assume was garam masala or a similar spice mix that helped give depth to the mild-flavored fish it accompanied.

For dessert, I overextended myself a little bit to try the chocolate ganache tart with roasted peanuts, bruléed banana, and cinnamon condensed milk. I didn’t even finish half of it because it was so rich – not a surprise – but as much as I love chocolate, the tart crust was the best part of the dish, like one of the best shortbread cookies I’ve ever had.

5&10 occupies a converted house, like Husk in Nashville, so every room looks and feels and even sounds a little different, but it’s all very charming and rather distinctively southern. That wouldn’t matter at all if the food (and service) were just ordinary, but every single thing I ate was excellent from concept to execution. I need a reason to go back to Athens soon.

Lunch in Macon before the Mercer game was a treat, as I found Dovetail, a small localvore fine-dining spot that was open for lunch. They do a lot of their own charcuterie (I spied a copy of Ruhlman’s Charcuterie on the host’s stand), so I chose their duck pastrami sandwich with gruyere and whole-grain mustard. Other than perhaps a little more black pepper than I’d like, it was outstanding, and actually well portioned (as opposed to the half-mile high pastrami sandwiches that seem to be the norm at delis that serve it). The roasted Brussels sprouts on the side were a little light on flavor; halved, roasted, seasoned, and tossed with EVOO and lemon juice. Some halves showed very little browning, and the dish needed a little more acidity.

My meal at Gunshow, the new restaurant from Top Chef season 6 runner-up Kevin Gillespie (a.k.a., Yukon Cornelius) and one of Eater’s 38 “most essential” restaurants in the U.S. for 2016, was, to my great surprise, a big disappointment. Gunshow serves food “dim sum” style, so you don’t order anything; servers come by with small plates and you simply say yes or no. It’s a clever gambit because it’s awfully easy to say yes to anything that looks this good when it’s right in front of you, and I imagine many diners end up spending a lot more than they planned to spend, especially once some alcohol enters the mix. But of the five dishes I tried, only one was truly excellent, and two were failures, which is not a word I use lightly.

I started out with the pork belly with Thai-style fried rice, primarily because I have a copy of Gillespie’s book Pure Pork Awesomeness and was not leaving Gunshow without eating something with pork. The belly was superb, served in three slices that were lightly breaded and fried after what I presume was either a long braise or a sous vide spell, but the rice underneath was just ordinary, and if anything a little dry. It came already doused in soy sauce, which might be authentically Thai (I just don’t know) but is certainly not how I like fried rice because you can’t taste the rice any more, and the result is usually very salty, which this was.

The second dish was cacio e pepe with guanciale, a twist on a very classic Roman pasta dish that has become trendy lately, but even though I adore fresh pasta, I adore cacio e pepe, and I adore guanciale (like bacon, but made from jowl meat), this dish was so oversalted I couldn’t even eat half of it. Next up was the egg yolk gnocchi with hazelnuts, black trumpet mushrooms, and black truffle. The gnocchi are some sort of devil magic – they contain no flour or potato, just egg yolks. The outside had the consistency and texture you’d expect from gnocchi, but the inside were almost custardlike, one of the most interesting (in a good way) pasta items I’ve ever had. They paired well with the mushrooms, but the hazelnuts had lost much of their flavor in the pungent sauce, and I ended up with a bowl of bland hazelnuts with the texture of boiled peanuts after I’d eaten the good stuff.

The fourth dish was a quick-cured hiramasa (yellowtail amberjack) with … oh, it doesn’t matter, the fish was awful. It had a slightly fishy smell and taste, and a texture unlike any crudo or cured fish preparation I’ve ever had – I’d compare it to a gummy candy, not to the soft consistency of sashimi or something like cured salmon. The last dish I had was the one I could say was well-executed throughout – the fritto misto, or “mixed fried,” with cauliflower florets, red bell pepper strips, and cipollini onions, served with a finely chopped giardiniera as a condiment. The vegetables were perfectly fried and nicely crunchy in a tempura batter, and the pickled bits of the giardiniera were the ideal complement to the fried bits.

Dishes at Gunshow average about $14-15, reasonable for the kind of food you’re getting and the quality of ingredients, but only if the execution is better than what I experienced. The service was excellent, and when I asked my server if she could grab a specific item I hadn’t seen, it materialized within a minute or two. I just wish I’d had better luck with the food. How this made Eater’s list over other top-notch and well-known spots like 5&10 or Juniper & Ivy or Narcissa or Cochon or Qui or a bunch of other places that come to mind, I just don’t know. Maybe I caught them on the wrong night.

Stick to baseball, 2/20/16.

The index to all 30 MLB farm reports and top tens is now up; all reports are Insider except for Baltimore’s, which is free for all readers. Insiders can also read my top 100 prospects ranking and my my ranking of all 30 farm systems.

And now, the links…

  • The University of Tennessee has a lot of explaining to do about the rape culture on campus.
  • More SVIIB content, now just six days from the release of their final album. The questions in this interview are generic, but Alehandra Deheza’s answers are always enlightening. She also spoke to DIY about the process of finishing the record, with the tantalizing suggestion that she’ll be embarking on some sort of tour.
  • The Huffington Post has some actual journalism for a change, with this piece on the horrifying scope of domestic violence in the United States.
  • Here’s yet another good reason to avoid buying grated cheese: You may be buying fake cheese, or cheese doctored with cellulose. Buy hard cheeses whole and they’ll last for months. I’ve recommended the grana padano, which is virtually identical to Parmiggiano-Reggiano but is produced in a neighboring region of Italy, sold at Trader Joes; it’s 40-50% less than buying whole P-R at Whole Foods but in most applications you’d never notice the difference.
  • I stand with Apple.
  • Everybody seems to want their eggs to be “cage-free,” but getting to that point is complicated and expensive. One fundamental problem with our food supply, especially that of products from animals, is that we’ve lost any sense of what eggs or milk or meat really should cost. Factory-farming techniques that weren’t good for the animals drove prices down for consumers, but that model is not sustainable and consumers are increasingly demanding better treatment of the animals as well.
  • One of my alma maters just reached a $750 million settlement in a longstanding patent lawsuit against Marvell Technology, after two judgments against the company that including a ruling that said infringement was wilful. The best part? The school’s President has said that CMU should “dedicate a substantial majority of this resource to helping qualified students afford a Carnegie Mellon education.”
  • Meanwhile, another win for the collegiate athletics cartel, as former athletes at Penn lost their case arguing they were analogous to work-study employees and thus should be paid minimum wage for their time. The quote from the NCAA’s lawyer is stunning in its intellectual dishonesty.
  • Vox interviews the woman who took 47 million academic papers and made them available, free, online. Yes, it’s copyright infringement, but I still see value in what she has to say, even if I can’t approve of what she did. The copyright owners in these cases are not content creators in the sense intended by U.S. copyright laws.
  • I’ve seen this pitched as a “debunking of seasonal affective disorder,” but if I’m reading the underlying research correctly, it’s really a debunking of the idea that we’re all a bit down in winter. I’d welcome feedback from the more science-literate out there.

Station Eleven.

I ranked the top ten prospects by position (plus ten more starting pitchers) for Insiders today.

Emily St. John Mandel’s 2014 novel Station Eleven joins a recent tradition of literary works set in a post-apocalyptic setting that sits beneath the story rather than dominating it. Cormac McCarthy won the Pulitzer Prize for Fiction with The Road, an impossibly bleak setting that McCarthy uses to depict the lengths to which a parent will go to protect his or her child. David Mitchell worked it into the innermost story of Cloud Atlas. Margaret Atwood may have been the first to write a novel of high literary merit in this sort of setting with The Handmaid’s Tale, demonstrating the possibilities of telling a story that transcended the typical tropes of science fiction. St. John Mandel’s work, which won the Clarke Award and was a finalist for many other honors, goes as far as any of these works in creating a story that exists and succeeds independent of the setting, because she has been able to populate her universe with compelling, realistic characters before placing them in a possibly-unrealistic setting.

Station Eleven opens on the last night of normal life on Earth, at a production in Toronto of King Lear where the lead actor, Arthur Leander, dies of a heart attack during the performance, a scene that introduces us to several major characters in the book. That same night, a devastating virus from the Caucasus known as the Georgia Flu has shut down a major hospital in the same city; the virus kills within 48 hours, and in a matter of days global civilization collapses. Over 99% of the human population is wiped out by the disease, leaving the handful of survivors to return to subsistence living.

One group of survivors forms a traveling company to perform Shakespeare’s plays and classical music concerts to the small gatherings – “towns” of 20 or 30 people, usually” – around what had previously been the lower peninsula of Michigan. The group’s motto, taken from an episode of Star Trek: Voyager, is “because survival is insufficent,” referring to one of the book’s constant themes of the survivors’ way of clinging to culture as a reminder of what came before. One member of the troupe, Kirsten, was on stage as a child actress during that performance of King Lear, and of the group of central characters she is the primary protagonist, with nearly all of the present-day action swirling around her. St. John Mandel also presents a series of flashbacks revolving around the life of Arthur, who came from a tiny town on an island in British Columbia and rose to become a famous film actor, rolling through three marriages and many friendships, with some of the characters appearing after the collapse along Kirsten’s path. One of Arthur’s friends grants us a window into another survivors’ colony located in an airport outside of Chicago, a speculation on how a group of strangers thrown together by fate might start to form a community in the face of a global catastrophe.

St. John Mandel’s prose is wonderful, but it’s the characterization that sells this book. The core characters are indirect victims of the pandemic – orphaned children, widowed spouses, but even people who came through with some family intact have lost essentially everything. She mentions unnamed characters who die from a lack of necessary medications. The few who survived suffer some guilt, but are more crushed by the weight of having to start everything over while trying to forget what they’d lost. Within this context, she shows remarkable insight into human thought and behavior, especially in response to trauma – the survival instinct, the nostalgia, the desire to be social, to form communities around shared interests or needs, along with glimpses of the darker side of humanity in the form of one person who takes advantage of the vulnerability of certain survivors.

Kirsten, who remembers virtually nothing from before the virus and absolutely nothing of the year she spent walking south into the former U.S. with her brother, receives the most three-dimensional depiction, a woman capable of ruthless behavior when her life is at stake, but still grappling with guilt and remorse when she has to resort to violence. The troupe has become her surrogate family, as it has for most if not all members, and she has complex relationships within the group that resurface when three members go missing after a visit to a town that has become the headquarters of a doomsday cult. We also get a full depiction of the charmed life of Arthur Leander, a men whose ambition led to great success, but then who ends up with a life full of regrets for what he hasn’t done or for friends and wives he’s hurt or discarded along the way. His friend Clark ends up playing a significant role post-collapse, although to say much of his character’s development would spoil a bit of the plot.

The book’s title comes from a comic book in Kirsten’s possession, a very rare but beautifully rendered sci-fi story about a space station that has become lost in space, and its hero-scientist Dr. Eleven. The story within the comic book is never revealed to us, but the book’s existence serves as a tie between multiple characters, a plot device for the resolution, and one of the most potent symbols of loss and remembrance within this emotional book that thrives on the heart it finds in a world where everything that seemed to matter is gone.

The novel was longlisted for the Baileys Women’s Prize for Fiction in 2014, but didn’t even make the final six. If I’m getting the year right, it lost out to Jhumpa Lahiri’s beautifully written but dull The Lowland, Donna Tartt’s smart but overlong The Goldfinch (which won the Pulitzer Prize for Fiction), and the eventual winner of the Baileys Prize, Eimear McBride’s A Girl is a Half-Formed Thing (on my to-be-read shelf). The book may have been on the 2015 longlist instead, in which case I can’t offer an opinion since I haven’t read the winner or the five shortlisted titles, but if it was eligible for the 2014 prize and missed the shortlist, boy did the judges ever screw that one up.

Next up: I’m trudging my way through John Updike’s Rabbit at Rest after finishing Rabbit is Rich last night. They’re both Pulitzer Prize for Fiction winners; after I finish this I’ll have read all the winners from 1980 on.

Klawchat 2/17/16.

The index to all 30 MLB farm reports and top tens is now up; all reports are Insider except for Baltimore’s, which is free for all readers. Insiders can also read my top 100 prospects ranking and my my ranking of all 30 farm systems.

Klaw: This generation rules the nation … with Klawchat.

Danny B: Will Jacob Turner (one of your breakout picks from last year) get another opportunity to start or is he viewed as a reliever due to his fragility?
Klaw: Last I’d heard he was healthy but I can’t imagine he gets a starter’s workload, at least to start the year, given that he missed all of last season.

Jose: Hi Keith. I’d like to know your thoughts on Yulieski Gurriele and his brother. Also, did you hear something about the showcase Cuban player Alexei Bell had in Mexico? According to El Nuevo Herald the scouts were impressed with his demonstration.
Klaw: I’ve only seen Yuliesky, and he was awful. I’ve heard he was much, much better this past winter – body was better, effort was better, quality of contact was there. He was a star back in 2006 but I think you’re hoping to get maybe two productive years from him. I don’t even try to keep track of all the Cuban players’ showcases now; there are too many players and too few of them are clearly worth following at the moment. I’ll catch them when they sign.

steven: Is it fair to say that Dom Smith profiles as a somewhat similar hitter to Michael Conforto? Both are lefty, have unusually refined approaches, use the whole field and are more likely to get their value from doubles and high obp than classic power albeit Smith seems to have the edge in avg and Conforto will have more power.
Klaw: Smith has a lot more power than he’s shown, as I’ve written a few times. Both have a great approach but Smith is stronger than Conforto was at the same age.

Daniel: Travis Lakins pitched 2IP in Lowell and was ranked no.10 in the Red Sox system (soxprospects has him at 23). What led you to place him so high?
Klaw: It has absolutely nothing to do with how much a player played in pro ball last year. He pitched the whole spring (96 innings) for Ohio State and was scouted the whole spring too. The rankings are based on scouting reports, mine and those of scouts I talk to, as much as statistics.

Justin S.: In your top 10 for each Farm you included impact players for 2016. I was curious why you left off players like Seager (too obvious), Giolito , PJ Crawford, Jose Peralta and Julio Urias ? Do you believe they aren’t going to get called up this year?
Klaw: Seager’s already up and has a job. I don’t think those others are getting called up any time soon.

Fitzy: In your Blue Jays report, you mentioned that Rowdy Tellez couldn’t turn on an average fastball, but I believe that he homered off James Paxton in the AFL on an up and in fastball. Was Paxton’s velocity down? Just curious, thanks for all your great work.
Klaw: Two problems with this question. One, if I say a player “can’t hit lefties,” I don’t mean he’s going to go 0 for 150 against them. So Tellez might occasionally cheat on a fastball and hit it, but over a long span of time good fastballs will eat him up. Two, Paxton was only throwing fastballs and changeups, no breaking balls, so Tellez could easily cheat whereas a lefty who could spin something away from him wouldn’t permit that.

Jay B: Is the Cubs’ 2018 CF currently in their system?
Klaw: Almora is the safest bet for that.

Cliff: Why are you such a pompous douschebag?
Klaw: Because someone has to put illiterates like you in their place.

Amit: Quick analysis on the A’s/Brewers trade from last week?
Klaw: You saw my notes on the prospects in the Brewers farm report, so needless to say I wouldn’t have given Nottingham up for a below-average regular like Davis.

Woodman: Giants avoided arbitration with Belt, but local radio is saying he’s not the long-term 1B solution and that Giants should move Posey to 1B full-time in a few years. Posey is one of the best catchers in baseball. Is it smart to throw away a great catcher to make him a good 1B?
Klaw: If the concern is injury, yes. You also see some teams move catchers (Harper, Myers) out from behind the plate to get their bats in the lineup 160 games a year rather than 135, which is understandable but of course can take quite a toll in lost value. And if the player doesn’t hit, as Myers hasn’t other than his rookie year, then you might have a below-average regular where behind the plate you might have had an average one.

Tom R.: Is all of Newman’s value tied to his glove or do you really think he will be a good enough hitter to be a borderline star?
Klaw: I think he can hit and I know he can really run. The Pirates are going contrarian – in an era where many teams have taken strikeouts from hitters as the cost of doing business, they’re following the Royals’ model and focusing on guys who put the ball in play. I don’t know if it’s right but I love the idea.

Chris: Non-baseball Q: Preferred way to cook a duck? I roasted my first duck recently, and used a “steam the whole bird, then cut up and roast the pieces” method. It came out great, but was thinking of maybe doing legs/thighs and breasts using different methods next time (e.g. roast breast meat, confit legs).
Klaw: I cooked one whole once and won’t do it again. Better to braise or confit the legs, sear the breasts (or sous-vide and sear?), and save the bones to make the best stock you’ll ever make at home.

Scherzer’s Blue Eye: What does Fedde need to do to crack your Hundee?
Klaw: A third pitch would be a good start. I’m not sure what he has now is more than fourth starter worthy.

Drew: If something horrible happened to Joe Mauer, is Max Kepler ready on opening day ?
Klaw: Yes. But you make it sound like you’re planning something.

Ruhlman: What kind(s) of salt do you use when cooking? Do you find a noticeable difference between Morton’s and $10/2oz. pink Himalayan sea salt?
Klaw: Nope. It’s all sodium chloride. The shape is what matters.

Andrew: I’ve seen some grades on Buxton at 80 run/80 glove, etc…which prospect(s) can you think of with multiple 80 grades – that would seem pretty rare (maybe Bo Jackson?)
Klaw: Gallo has 80 power and an 80 arm. See that a lot with guys who were also good pitchers in HS – Buxton was mid-90s when I saw him.

Ryan: Hey Keith, I know you touched on it briefly in your top 10 for the Cardinals but I was wondering if you could expand a bit more on why you had Plummer below Woodford despite Plummer ranking a lot higher in your 2015 draft rankings. Thanks
Klaw: I explained at the top of the chat last week that I don’t rely on my own previous rankings to create the next set – that becomes stubbornness rather than just consistency. Plummer looked more raw over the summer than expected, while Woodford was at least as advanced as we thought going into the draft, maybe a little more so.

Andrew: “Tanking” has been a big topic recently – I would contend that there is a difference between “designing a team for failure” and simply not wasting money on players who won’t ultimately make a team significantly better and exchanging assets for long-term value. Is this an argument of semantics? I just don’t see it as “designing teams to fail.”
Klaw: I agree with you. Tanking in baseball doesn’t really work. It’s just not wasting money. NBA teams seem to actually tank.

Ed: I believe the Cubs are starting Happ in high A to help develop his skills at 2nd. My question is, don’t you get essentially the same experience at a defensive position no matter what level you play, and therefore wouldn’t it make sense to continue to develop his bat at the appropriate level?
Klaw: You’d expect balls in play to be harder, or more consistently hard, the higher up in the minors you go.

Pat: Keith – Have a question about Bundy’s exclusion from your Orioles org rankings. Why include Hart – who you admit has to repeat A ball and has no power or speed — and not Bundy. Think even a relief career is unlikely for Dylan at this point?
Klaw: Bundy has a calcification in his shoulder and it’s unclear how much he’ll be able to pitch.

Jack: Newman’s performance in the PAC-12 doesn’t concern you at all? The guy had a low-.300s OBP in conference play as a junior…
Klaw: yeah, but what did he do on alternate Tuesdays?

Jerry: Keith, You were previously very high on Brandon Nimmo, it not longer seems to be the case. What has changed? Where did the athleticism go? Odds he can still be a big league regular? MLB starting CF?
Klaw: He just stopped getting better at an age and level when he should have gotten better. He never developed power, and his defense in CF has slipped a little bit each year.

Larry: Jorge Mateo will likely be a better player as a whole than Billy Hamilton, true?
Klaw: I’ll bet on that, yes.

Jesse: Shaun King and the NY Daily News have embarrassed themselves. Work like that gives journalism a bad name. He obviously had a goal to diminish Peyton Manning because of his belief Cam Newton was criticized for his behavior after the SB because of race. That’s not a defense for Peyton Manning because I believe it’s two separate issues. Just terrible journalism there. How do you not have an attorney assist with an article like that?
Klaw: I agree he should have had an attorney assist with the article, but the only part that matters is the court filings, not what King did or didn’t say about them. (Also, of course Newton was criticized for his behavior because of race.)

Eric: Of the no longer eligible prospects, who are some of your breakout sleepers for 2016?
Klaw: I’ll write that article at some point in March.

Danny: I know this is a hypothetical, but should the Jays have kept Syndergaard instead of Sanchez? (Or do you attribute significant part of current difference in their outlook to the team’s approaches, which would have been different…)
Klaw: If Sanchez had gone to the Mets instead, perhaps his delivery wouldn’t have changed for the worse, and he’d be in the Mets’ rotation. It’s far from certain – I mean, it’s clear that the Mets did very well in getting Thor – but it’s a possible scenario given what did happen with Sanchez afterwards.

Craig: Can Jake Nottingham be a passable MLB catcher or is his long-term future at 1B? Does he hit well-enough to justify a transition to 1B?
Klaw: I think there’s a reasonable enough chance he can catch that I’d leave him there for now.

Tom: Is most scouting of HS players done at showcase events? Seems like it would be tougher to gauge value at actual HS games.
Klaw: Showcase events bring their own problems – pitchers coming in for one inning trying to air it out, players getting maybe two at bats and trying to hit something hard or out, game outcomes not mattering. So scouts will fan the country all spring seeing those same players in real games for their high school teams as much as they can.

Nick: If the Mets have 5 reasonable, healthy starters when Wheeler comes back (big if), what do you think about easing him back from TJ as an 8th inning guy for this season only?
Klaw: Hate it. Guy coming off TJ shouldn’t be used as a short reliever, where it’s get up for an inning, air it out, and maybe come back again the next day. Long reliever, sure, throw 2-3 innings here and then take 3 days off.

Tom: Are there examples of successful MLB pitchers that have missed as much time as Taillon and Bundy due to injuries in the minors?
Klaw: Steven Matz missed two years and contributed in the majors last year.

Drew: Ben Carson is a really smart guy. That just blows my mind.
Klaw: He also denies evolution, so, ease up there.

Brian: Keith – don’t think I see you review many classic crime/detective novels, but have you read any from that genre you would recommend?
Klaw: I don’t review many of them but I’ve read a ton – all of Chandler and Hammett, a dozen or more of Stout’s Nero Wolfe novels, Jim Thompson’s books, James Cain, and so on.

Pat: People make a big deal out of the PECOTA projections. It’s an admirable attempt, but really is it possible to accurately project in mid-February an win/loss record? Seems like there are way too many variables
Klaw: I think you’re right, and I think it’s stupid to go to execs or coaches or players and shove a projection in their face and say “See? This computer says you suck! Care to comment?” but there is no question in my mind that well-built computer projections will beat any individual person’s guesses on standings (yes, including mine).

Pat: Going off that high school scouting question, it seems likely that a lot of players would slip through the cracks. Particularly if the players aren’t attending showcases.
Klaw: This is why teams employ area scouts, and should continue to do so, perhaps even adding more, even in the face of what seems like an industry trend toward employing fewer.

Jim: When scouting a HS game with only one known prospect, do scouts spend the time he is not pitching/batting looking for diamonds in the rough or do they just mess around on their phone?
Klaw: Usually I spend that time tweeting to you and the other scouts spend the time reading my tweets.

Justin: When a player like Joc Pederson demonstrates good plate discipline and pitch recognition in terms of walk rate, but also has a high strikeout rate, what are some things that it might be attributable to?
Klaw: Don’t think he has good pitch recognition, just good ball/strike recognition. Could be attributable to a poor two-strike approach, or to the bat head getting out of the zone too quickly, or lack of bat speed to catch up to good fastballs in the zone.

michael: would you say that your top 100 prospects list is indicative of the trade value that they would have in the market? For example, would you always trade your #51 prospect if you had the opportunity to get #50?
Klaw: The difference between #51 and #50 is negligible.

BD: Ole Miss SS Errol Robinson is a ___ round draft pick?
Klaw: Second. Maybe third, probably second.

Joe: On talent alone, would Bundy still be in your top 100? I know this is basically a ridiculous question, but could you help settle a pretty big argument I’ve had with some people?
Klaw: What talent remains? If you’re asking where he’d rank had he never gotten hurt, the answer is he’d be in Baltimore’s rotation and not on my rankings.

Jon: Does the string of Baltimore pitching non success stories scare you away from Kevin Gausman? How would you compare the outlook between him and a not as heralded prospect, up and comer like DeSclafani or Heston?
Klaw: The way they’ve messed with his position on the rubber would scare me, yes. But if he goes somewhere else, like Jake Arrieta, he could become the star he was supposed to be out of LSU.

Allan: BA put a 50 on Gallo’s hit tool. If he gets there, a league average hitting Gallo is a demi-god, right?
Klaw: Yeah, that player probably ends up in the Hall of Fame. I would not put a 50 on his hit tool myself, but if that’s what he is, he’s probably going to hit 500 homers.

Tom: Anytime you offer an opinion about the DBacks, their fans always seem to point out you don’t know what you’re talking about. Of course, their only counter ever is “Goldschmidt.” So by Rickey Henderson type math, doesn’t that mean you’re right 99% of the rest of the time?
Klaw: Sure, but even so, getting some players wrong (and I’ve had my share) doesn’t mean I’m wrong on all players. It’s a cowardly response to change the subject like that.

Dan: I’ve been watching a lot more TV with my kids while on leave helping my wife (brain tumor removed last month). I’m surprised at how long some of those shows have been on the air for (eg Peppa Pig and Bubble Guppies). I know you’re not a big TV guy but are there any shows you particularly liked watching with your daughter? I have the ones I like, the ones I tolerate (mentioned above), and ones that are strictly to be watched while I’m in the other room. For the record, I don’t stick them in front of the TV all day but do allow some relaxation times.
Klaw: I hope your wife’s doing better now. We tried to keep my daughter on PBS shows (except Caillou) as long as we could. Once she started on Nick Jr. we noticed a big dropoff in quality. We got some mileage out of Dinosaur Train and Sid the Science Kid before the insipid Bubble Guppies showed up.

Pat: Gausman doesn’t have to go somewhere else to have success if the O’s reevaluate their one-size-fits-all approach to developing arms. You’d think by now they would have done so.
Klaw: It’s their way or the highway. After this many years and this many arms going wrong, they still haven’t made the adjustment.

Cataniac: Is it fair to say that short of a Josh Lueke or Ben Christensen situation with a demonstrably bad human, you root for every prospect to excel?
Klaw: Yep. Even ones I’ve said will not be good. These are real people with dreams and goals, most of whom work hard to achieve something unattainable to the rest of us. I could never root against any of these kids.

Jason: Wait, I just read the NY Daily News article by Shaun King this morning. Now, after a previous question, I went back and read the “backlash” which just seems to be whole heaps of the logical fallacy of attacking the person of Shaun King. Did I miss something? Like you said, the court records are there. Are people having trouble believing the court records? I also don’t understand how people can ignore the job track of Peyton’s victim. Why do people want to defend abusers?
Klaw: The genetic fallacy had a huge week on social media. And people want to defend abusers when admitting that, say, Peyton Manning sexually assaulted a woman and repeatedly worked to ruin her life would conflict with their childlike adulation of a man who was good at throwing a football.

Urban: Recognizing you can’t be everywhere all the time, how do you balance in-person scouting vs. video scouting, especially when it comes to players in the amateur draft?
Klaw: This is why I try to talk to lots of scouts. Even players I see, I often see just once in the spring, not the 3-4 times I’d like for a first-rounder.

BD: You mentioned Blake Perkins, but not Andrew Stevenson. Any thoughts on him?
Klaw: Thought he might be a fourth outfielder. Maybe.

Josh: Is it now officially draft season for you?
Klaw: More or less. Starting this weekend.

Addoeh: My 5 year loved Dino Dan. He learned a lot about dinosaurs and became interested in that show.
Klaw: Dino Dan is just Willard for the single-digit set.

Todd: Better player when all is said and done: Jimmy Rollins or J.P Crawford?
Klaw: I think Crawford is a better prospect right now than Rollins was at the same age. Rollins got almost everything out of his abilities; if Crawford does the same, he’ll end up the better player.

Scott: I see that Josh Hamilton’s knee is bothering him again, should the Rangers, at this point, make him a bench player and let Gallo play or would Gallo benefit from more AAA time?
Klaw: Gallo would benefit from more AAA time, and so would Mazara, but if Hamilton misses half the year – and you know you’re thinking that’s what’s going to happen – then I’d rather push one of those kids a little than go spend money on some fill-in.

Josh: Why do you think zach eflin is a bullpen pitcher? He is still young for his level.
Klaw: That’s not any sort of counterargument. A player can be young for his level and still lack the essential tools or skills to reach some particular ceiling. I like Eflin, but there’s no consistent breaking ball there.

Ed: I continue to be befuddled by the Dbacks’ all in approach for this year, especially since the same strategy failed miserably for the Pads last year. I get that LaRussa / Stewart are stuck in the past but you’d think that a responsible owner would be more diligent in who they pick to run their team. Especially with the size of the contracts they’ve handed out and the complete forsaking of the future of the club through internal development.
Klaw: I truly don’t understand how Kendrick can look at how the team’s been run the last sixteen or seventeen months and think “This is fine, I’m okay with the events that are unfolding currently.” Even if the team is better right now, they’re so much worse off in the long run for all of these trades.

Jason: It’s only natural that you would be closer with certain front offices or scouts, or that you would just have more access to inside information for certain teams than others. How do you work to avoid inadvertent bias in prospect rankings?
Klaw: I talk to people in every single organization every winter, and to scouts with plenty of organizations, building in redundancy wherever possible. I don’t think there’s any such bias in my rankings.

Hank: Did Nomar Mazara come out of nowhere? Not to say he wasn’t a known commodity, but it sure seems like he’s the biggest riser in the prospect community.
Klaw: I’ve had him stuffed for a while now. Don’t think he rose that fast.

Chris: New DIIV album: the same “not bad but the songs all start sounding the same as with their last album” or “pretty decent and one I’d recommend?”
Klaw: All DIIV songs sound the same to me. It’s a nice sound, but I can’t really tell them apart. New album could easily be the last one with the songs reordered and I might not notice the difference.

Urban: Are there certain types of pitches that might be more effective based on height? For example, would it make more sense to try and teach a slider to someone below 6 ft. as opposed to a curve, or no difference?
Klaw: In theory, yes, but then Sonny Gray and Marcus Stroman both have these outstanding curveballs and how could you take that away from a kid who has the laxity in his wrist to throw one? One thing I do believe, though, is that a shorter pitcher who doesn’t naturally get plane or sink on his four-seamer should learn a two-seamer or true sinker. Otherwise he’ll be homer-prone.

Molly: Other than Seager, will any of the Dodgers prospects have an impact on this season?
Klaw: I don’t see where, barring injury. If Kendrick gets hurt, Micah Johnson could play second. If Pederson gets hurt (or doesn’t hit again), Trayce Thompson could play CF. No idea how far away Yusnier Diaz is. I really like Jharel Cotton as a reliever – he could be one of those off-radar relievers who’s pitching the 8th inning in October.

Mike: Thoughts on Bowie as a rapist? Seems he’s getting a Manning like pass because of his great career, but he slept with at least one 15 year old and was accused by others of rape.
Klaw: Also gets a bit of a pass because he’s dead, and because the 15-year-old has said it was consensual and has never regretted it. (Still illegal – I’m not defending him.) We should just stop pretending our sporting and artistic heroes are somehow beyond doing awful things.

John: I was surprised Adam Brett Walker didn’t get mentioned in the other Twins prospects. Supposedly his raw power matches or exceeds Sano’s. Is his hit tool so poor he has no real chance of making it to the majors?
Klaw: That’s false on his raw power. He can’t hit and is awful anywhere but 1b.

FG: As a scout you always seem to know what to look for in a player and often write in your articles changes you think a player should make to have more success. That makes me curious as to why you dont think youd be a good coach (your words)? WHere is the disconnect in the two. Thanks!
Klaw: I think it’d be very hard to establish credibility with players when I didn’t play and never coached before. I’m also not at all sold that I have complete enough knowledge to help players enough to do that job.

Skippy: Has Michael Ohlman reestablished himself as a legit piece or did he have a fluke season? I also read he’s improved defensively?
Klaw: Just a guy repeating a level and getting marginally better. I heard nothing about him improving defensively.

Terry: Is Sam Travis’ ceiling Eric Hosmer without the glove?
Klaw: This comp doesn’t work for me.

Andrew: I think you’ve mentioned a few times that the Astros encouraged Appel to throw a 4-seamer instead of a 2-seamer (or vice versa?), which you suggested could have been a mistake…why would they have done this? What is the perceived advantage? Thanks.
Klaw: I know Houston has emphasized throwing four-seamers up for swings and misses. In general, that’s true, and it’s an underutilized pitch because of the fear of missing and giving up hard contact. But some pitchers are better able to pitch like that than others. Appel doesn’t have great deception in his delivery and his four-seamer is too true for him to get away with this.

James: I don’t want to be the guy who defends sexual assault either, but can we also agree that 18 is a rather arbitrary age to choose as the legal “age of consent”? If the woman said it was 100% consensual and she doesn’t regret it, etc. does Bowie need some sort of scarlet letter attached to him for all of history?
Klaw: Fifteen is still a child in the view of most western societies. I know you’re not defending sexual assault, but age of consent laws are there to protect children.

Mike: Any strategy for identifying someone who seems like they don’t fit the mold e.g. Sale’s wild delivery, but still end up successful?
Klaw: Nope, not really. I think you’re guessing much of the time, and figuring the payoff of a successful bet is so big – as it was in Sale’s case – that it mitigates the risk. The White Sox have also handled him exceptionally carefully; I think 3x he’s had to be shut down very briefly for elbow soreness, but he’s never suffered a serious injury to any part of his arm, and the White Sox deserve credit for that too.

Bill: Give us a few guys who could be this years Matt Duffy? Basically a non prospect to a serviceable player his rookie year
Klaw: If I knew who the next Matt Duffy was … I guess I wouldn’t be able to get rich off it, He’s a great story but he took me by surprise as much as everyone else (including, I think, the Giants).

Bill: Does Mancini have enough bat speed to be a regular 1B? Are we looking at Matt Adams 2.0
Klaw: Don’t believe so.

J: Do you see Josh Bell or Clint Frazier ever being All-Stars? Which will have the better career?
Klaw: Bell could by hitting .320 some year even if the power never comes. Frazier still has more work to do to make an All-Star outcome realistic.

Leonard: Conforto has supposedly been working some in RF this offseason – any chance he can be ok there even just in spot starts?
Klaw: I think his range would be fine, but does he have the arm you want in RF?

Hank: If he were eligible, where would Vince Velasquez have ranked on your Phillies top 10? Do you view him as a starter or reliever?
Klaw: Starter. Biggest problem has been remaining healthy. He’s had a hard time getting through a full year without an injury. And I don’t like trying to re-rank guys who’ve lost eligibility because their major-league performance gives us far more information than we have on other prospects.

Bruce Bochy: Best chance to be a 1 or 2? Bickford, Beede, Suarez, or other?
Klaw: None of the above for me.

Brian: Keith, new CBA coming up. If you could pick three things for the MLB to change about amateur talent acquisition (foreign or domestic) what would they be?
Klaw: Aside from just killing the draft entirely? End free-agent compensation – signing a player should not cost you a draft pick. I’d blow up the whole international system, which has been a complete failure. And I’d enforce the rules on pre-July 2nd deals. Maitan getting “locked up” by Atlanta a year before he’s eligible is a joke, and ends up hurting the player. Look at Chris Torres, who claimed he was jilted by the Yankees when they had a seven-figure deal in place; if a team backs out of a pre-July 2nd agreement the player has no legal recourse. This is MLB’s problem to fix. Oh, also, a predraft medical combine is a must. No more Brady Aikens. It happened last june too – those players’ medicals just haven’t become public.

Eric Reining: Do you believe Josh Morgan has the talent and/or makeup to make this catching experiment work out in the long run?
Klaw: I honestly am not qualified to answer that question. But I love that they’re trying it.

Brett: Will Ke’Bryan ever develop enough power to be an impact/star 3B? He is a big guy and have heard he can put on a power display during BP
Klaw: I think he can be an impact guy just with the glove and hit tool, but there could be 15 HR there too. That’s all for this week. Thank you as always for reading, especially with all the content I put up in the last seven days, and for all of your questions.

Stick to baseball, 2/13/16.

So, the first part of the top 100 prospects package is up: the top 100 ranking itself, ten prospects who just missed, and the ranking of all 30 farm systems. My team by team top tens and reports will go up Tuesday and Wednesday. I also held a Klawchat here on Thursday to discuss the top 100.

My latest review for Paste covers Barony, the new game from the designer of Splendor.

I intend to be somewhat scarce over the weekend, and will be visiting Toyfair on Monday to chat with boardgame publishers about their 2016 releases. I’ll post pics of anything interesting on my Instagram account.

And now, the links…

Top Chef, S13E10.

So, the first part of the top 100 prospects package is up: the top 100 ranking itself, ten prospects who just missed, and the ranking of all 30 farm systems. My team by team top tens and reports will go up Tuesday and Wednesday.

And now, Restaurant Wars, part two…

* Isaac’s team was very happy with lunch, and it seems like a smooth transition to set up for dinner service because they were done on time and organized. Then Isaac realizes, “holy shit, team orange is still serving.” Yes, yes they are.

* Phillip says, “we definitely failed lunch service.” Spot on. The weird thing is that the judges seem to have taken little notice of this. Tom and Bill even show up to admonish the chefs … for “playing it too safe” with their food, not for, you know, taking a geological era to get food to the tables.

* Carl is doing a snapper crudo for his entree with cucumber, ginger, and grapes. I do not get grapes with raw fish. I’ve had it. It doesn’t work for me. The grapes are way too sweet. I love grapes. I don’t like them with meat.

* Kwame’s amuse-bouse is a beet-cured hamachi. When he removes the tuna loin, it looks like some sort of horrible monster eel, or perhaps a tapeworm removed from an elephant’s intestine.

* Amar is making a slow braised pork belly. In other words, he’s not making another sous vide chicken breast!

* Phillip claims, “when you add acid to olive oil, it turns acrid.” That’s funny. I thought that when you added acid to olive oil, it turned into a vinaigrette.

* Karen is making 2.5 dishes plus running front of house, so we see servers standing around with nothing to do because she doesn’t have time to talk to them about how to do their jobs.

* Phillip comes up with the idea to offer guests a complimentary cocktail with pineapple, ginger, turmeric, lemon juice, and two kinds of sake. He calls it “Bangkok Dangerous,” which sounds like the villain in a bad 1940s movie. Also, that drink sounds disgusting.

* Jeremy says, “Risotto is risky because there’s been so many horrible ones on Top Chef.” There have been so many horrible ones because making risotto for a large number of people is fucking hard, genius.

* A stand mixer walked off the counter and hit the floor. I have contemplated solutions like duct taping it to my counter to try to prevent this.

* It seemed like both teams were still finishing prep when dinner service started. Maybe the producers truly didn’t give them enough time between lunch and dinner?

* Marjorie made parmiggiano-garlic-parsley bread. Tom is so impressed that she bakes. So am I. Usually, in the kitchen, the only life form on which you’re relying is yourself. With bread, you’re relying on a billion or so yeast to do their jobs how you want and when you want.

* Okay, we’re off to the food: Karen and Carl made an oxtail consommé with tripe, tortellini, and mushrooms. Carl’s own entree was the snapper crudo with cucumber, ginger, and grapes. Padma likes that Karen cut the tripe so small. Tom approves of the tripe and the oxtail, which is kind of a big deal because Tom knows cow. The snapper really good, but Tom is suffering from crudo fatigue. The struggle is real, Tom.

* Karen is getting praised for her front of house work (which she did well) and for training the waitstaff (which Marjorie helped do).

* Karen’s dish is a stuffed trout with coconut rice and heirloom tomatoes. Isaac made a braised lamb shoulder with couscous, pickled fennel, and orange. Isaac “loves to braise.” Well who the hell doesn’t? Braised dishes are comfort food. And the judges love, love, love his lamb. Karen’s trout dish was just “misconceived” and badly done. I’ve never had trout stuffed; I can’t fathom how rainbow trout, which is what I usually get at Whole Foods, could stand up to stuffing with anything more than an aromatic or two.

* Marjorie made a composed cheese plate with dates, pecans, and plums; and a dessert of a California berry soup, buttermilk panna cotta, vanilla, and macadamia nuts. Tom offers the insight, “I like dates. Love them.” But the judges don’t like the fizz from the champagne in the dessert soup. Maybe they would have liked it better had she explained what it was?

* The judges move over to Bro Bistro. Padma immediately eyerolls at the cocktail.

* The amuse bouche from Kwame is the beet cured hamachi with avocado mousse, osetra caviar, and a cucumber lime emulsion. “It’s horrible. Technique over substance.” Padma says the emulsion was “sort of like spittle.” Also, isn’t osetra caviar wildly expensive? Why did they waste money on that for an amuse?

* Amar’s first dish is an avocado gazpacho with lemon pudding, shaved radish, king crab, and fried tortilla. Phillip’s super-weird salad has strawberries, pickled cucumber, roasted beets, pickled cucumbers, arugula, and a strawberry champagne gazpacho. Of the latter, Tom says “Take the onions off and it’s a dessert.” Gail says it didn’t make any sense and “it felt stupid.” They’re slamming it like I haven’t seen them slam a dish in a while. Amar’s dish reminds Tom of nachos. Gail says it was odd but she liked it.

* So the judges spot Phillip talking too much to customers. Tom says “I will bet you anything he’s talking about his restaurants,” and we cut to Phillip talking to the customers about his restaurants. I’m pretty sure Phillip is a narcissist. He talks about himself, his own restaurants, his own everything all the time. He seems unable to accept responsibility either for mistakes or even for negative assessments of his work. When he is criticized, he tends to belittle the other chefs. He certainly treated Kwame like an extension of himself, and says he’d treat his own employees like that, not like separate individuals. Granted, I can’t diagnose anyone through a TV, not least because I’m not a doctor, but on this show, in what we’ve seen, he has certainly behaved like a classic narcissist.

* The judges appear to be getting hammered on wine. I have no real problem with this.

* Kwame made a roasted Amish chicken thigh with a sauce of San Marzano tomatoes and marcona almonds, and some sort of cauliflower side. Jeremy made an artichoke risotto with crispy shallot and olive oil. The risotto looks gluey, mounded up in the bowl, with no spreading. It’s also flavorless and Gail guesses (correctly, as we learn later) that he cooked the rice in water rather than stock or broth. Kwame’s chicken was slightly overcooked. Tom calls it a “one-note dish,” which is usually a fatal error around these parts.

* Amar made a slow braised pork belly with a “BBQ sauce consommé,” whatever the hell that is supposed to mean. Jeremy’s second dish is a dry aged rib eye with celery root miso puree and miso butter. Amar’s consommé is “more concentrated than pickle juice,” although Tom says it’s better when eaten with the meat, which is probably how Amar intended it – but then don’t call it consommé, which is a soup. Jeremy’s dish is “serviceable” but Tom is getting drunk-grumpy and starts picking apart the unnecessary elements.

* Amar thinks they might be the winners because the gray team looks down. That is some strong power of self-delusion right there.

* Judges’ table: Tom acknowledges that it’s really hard to do what they were asked to do.

* Padma says it was close after lunch, but after dinner there was a clear winner – the gray team. Karen drops a “holy shit!” and they all seem legitimately surprised.

* There’s a lot of praise for Marjorie’s work in the front of house and for her food. Karen also earns plaudits for her front of house service, but the judges said she gave them one good dish, one not. Isaac gave them two great dishes. Carl praises Isaac’s expediting system for lunch and says they carried over the good ideas to dinner. Isaac claims the four of them had “no attitudes, no ego.” Tom says “we all have both, we wouldn’t be chefs if we didn’t have both.” But I think we could see what Isaac meant – the four of them seemed to avoid drama and communicate very well, including taking direction from the exec chef during each service.

* The winner is Isaac. It’s Isaac’s first win and it came after he was picked last for the challenge. He gives us a rebel yell to make Billy Idol proud. On second thought, I don’t think that’s what that song was about.

* And now, Bro Bistro comes to the guillotine. Jeremy can’t quite explain what happened at lunch. Bill says the cocktail gambit was “amateurish.” Phillip tries to joke that “at least (he’s) not being judged on that,” but the judges all kind of laugh and say that of course he is.

* Kwame’s amuse was terrible. The pistachio oil in the avocado mousse overwhelmed it. Amar’s gazpacho was heavy. Phillip’s strawberry course didn’t come off as a salad, and the sauce/dressing was like dessert. Kwame and Phillip start disagreeing again in front of judges. Tom thinks regardless of whether Amar or Kwame tried to intervene, the dish was unfixable. (Phillip wouldn’t have listened anyway.) Jeremy admits he used water tocook the rice. Tom says it was one of the worst risottos ever on Top Chef. They go after Amar as exec for dinner, for not trying to fix Phillip’s dish and for not tasting the risotto.

* Hey, Recipe for Deception has one of the horrible human beings from Million Dollar Listing as a judge! Can I not watch this show any harder?

* Phillip is eliminated. It was high time. He really had just one dish all season the judges loved. Of course, he’s “very surprised,” because of course he is.

* LCK: Phillip gets to pick the core ingredient and the time for the challenge; he picks sweetbreads and 20 minutes. The idea is that he can only blame himself if he loses. Jason says he’s never cooked sweetbreads in less than an hour and a half, so while he loves cooking them 20 minutes is awfully short.

* Phillip slices off a bit of his left index finger and is bleeding a lot, even inside the glove after it’s bandaged. He keeps cooking … but is this the built-in excuse if Jason wins?

* Phillip did roasted sweetbread with torched salmon belly, sweet potato chips, shaved apple and radish, and yogurt-ginger-carrot sauce. Tom says it’s kind of all soft textures, including the underblended purée; Phillip tries to claim that that was intentional but Tom shuts him down and says “don’t bullshit the bullshitter.” I like LCK Tom, if I haven’t mentioned that before. Jason made a fricasée of poached and pan-roasted sweetbreads with artichoke and saffron; it seems like Tom liked it, only saying that the saffron was a little aggressive. And Jason does indeed win.

* Power rankings: Marjorie, Kwame, Carl, Karen, Amar, Isaac, Jeremy. Jeremy takes the big tumble because he really seems to struggle when he’s not serving raw fish, but I’ll hear arguments that Isaac belongs on the bottom even after the win.

Klawchat 2/11/16.

My top 100 prospects ranking is up for Insiders, as is my ranking of all 30 MLB farm systems.

Klaw: I understand a fury in your words … but not the words. Klawchat.

John: How does Jose Peraza hit 293/.316/.378 as a 21-year-old in AAA and drop from #24 in your rankings last year to off the list??
Klaw: So this seems like a good first question because I can start by clearing up a misconception or two. First, the 2015 list is not just (2014 ranking + 2015 performance). I start from scratch each year, and if that means correcting a mistake or two (or ten) from the previous year’s list, so be it. If I tried to use old lists as a basis for future ones, I’d just be perpetuating old errors. There’s value in being consistent, but too much so is just stubbornness. Second, nothing about this list is purely performance-based; the rankings are based in scouting, in physical tools and baseball skills, as much as they are in performance, probably more so. As for Peraza, a second baseman with no power and a .316 OBP is not someone who belongs on a top 100. The reports from the past year were worse than the year before, and now with two years gone from shortstop, the odds of him being able to return there seem quite slim.

Tommy Ballgame: Where does Brady Aiken start the year since he’s coming back from TJ? Mahoning Valley or Lake County?
Klaw: I’m assuming extended spring training.

Brian: Who were some of the Atlanta players that missed your top 100?
Klaw: Full reports on all 30 teams, including top tens, notes on other prospects (ranging from three to fifteen more per system), 2016 impact prospects, sleepers, and prospects who’ve slid, will all be up next week.

Ryan: What have you heard about Austin Riley and what does he have to do to be on the list next year? Was it just a sample size issue?
Klaw: Riley was not a first-round talent in June, with questions about his hit tool, especially his bat speed. He was just OK in the GCL, then had 30 great games in Danville. Why would he be a top 100 guy? It’s awfully quick – with no new favorable scouting information – to say he should have been a top 15 pick in the draft, which would be the implication of a top 100 ranking.

Josh Meyer: What do you make of Kohl Stewart’s lack of minor league strikeouts?
Klaw: Strong groundball guy, still learning to pitch and develop some of his offspeed stuff, especially the changeup. Don’t scout the stat line. His stuff is good and he’s only been doing the baseball thing full-time for three years now.

john: Surprised to not see Carson Fulmer on your list. Thoughts?
Klaw: Reliever. I don’t put anyone I expect to be a reliever (like Josh Hader) on the top 100.

Len: Where could Jason groome rank on this list next year? Comparable to Rodgers?
Klaw: Not comparable.

Paul: What do you attribute Sean Newcomb’s high walk rate to? Is it a simple mechanical tweak or something bigger?
Klaw: There’s nothing to tweak in his mechanics – his delivery is very easy, almost effortless, but I think the result is that he doesn’t truly repeat the arm swing pitch to pitch enough for real command (or control, in this case). You can’t really fix that. Changing a pitcher’s arm stroke is almost all downside.

Randy: Wow, definitely a bold ranking on Allard. Any concerns about his ability to handle the workload of an MLB starter with his frame?
Klaw: Obviously not or I wouldn’t have ranked him there. He’s not frail.

Nate: Can you elaborate on your Yusniel Diaz ranking and why he cracks the 100 without having played a single professional inning yet? What do you see for him in 2016, and what should his timeline to the majors be?
Klaw: Actually, he did play some professional innings in Cuba. If we’re ignoring guys who’ve never played in organized ball, then should Kolby Allard (all of six innings after signing) be off the list too?

Alan: You’re obviously high on Atlanta’s future with the team and overall prospect rankings. Do you have any concern about their lack of power bats? It seems to be the only thing this team is missing on paper for the future.
Klaw: No, because I think they will have enough pitching depth to trade for whatever they need. And Davidson’s still got more power than he’s shown to date – he’s pretty young and can flash that plus raw in BP.

Ed: Jon Gray (40 IP) meet service time to miss the list or he’s just fallen that far in a year?
Klaw: He’s gone backwards. Someone altered his delivery, so he’s lost a lot of power. His fastball is down, his slider went from a 70 to a 50, and he has zero deception. That’s why he got whacked around in the big leagues – hitters see the straight four-seamer and hit it. Back in college, he finished way more over his front side, got more tilt on the slider, was touching 99, and even had a better changeup. I don’t know what caused the alteration, but I saw it and so did every scout I asked about Gray for these reports.

Brendan: I noticed you have Kevin Newman at 23, and I haven’t seen him in a top 100 list anywhere else. I know you don’t look at any other lists when making your own, but just curious as to what stands out to you the most. Thanks!
Klaw: Well, you could ask those other folks why a true shortstop who’s a 65 runner, rarely strikes out, and has a strong history of hitting for average (at U of A and two summers on the Cape) isn’t a top 100 prospect. I think that’s a pretty valuable asset myself.

Bring DH to NL: Lack of position the main reason that Corneilus Randolph is not on the list?
Klaw: It’s a rather significant issue. It’s left field or bust for him.

Gene: Keith what gives with the trend in arm injuries with Oriole minor league pitcher related to the side of the rubber. Historicallym this was an issue with Arrieta when he was an Oriole and now it seems to be affecting Harvey and Bundy. I understand moving from one side to the other to produce a bit more deception, but if it is causing these guys to throw against their bodies, which produces injuries, why risk it? The Orioles also were opposed to Arrieta and Bundy throwing cutters, which led to control issues for Arrieta and injury for Bundy. Wouldn’t it be smarter to work on helping young pitcher further develop what they already do well instead of forcing them to throw only fastball/curveball/change up?
Klaw: You’re preaching to the choir here. The real problem is a one size fits all philosophy. Moving guys on the rubber because you think all RHP should be on the 3B side is a mistake in concept. Don’t move a guy who isn’t having trouble, and don’t try to make them all look the same.

Dave: Hector Olivera – where would he have slotted on this list (if at all) if you would have considered him? Thanks
Klaw: If we ignore that he’s older than dirt, he still wouldn’t have made it. I don’t think he’s a regular.

Ben in Boca: Hey Keith – I’m not usually a fan of “how could you” but wondering what your thought process is putting Steven Matz as low as you did (37). He’s already proven to be a viable (if injury-prone) major league talent, and probably an early candidate for NL ROY. As a Mets fan I was surprised to see a different Met (Dom Smith) ranked higher. What gives?
Klaw: As low as 37? Seems like a pretty good ranking to me, especially for a guy who has never thrown 150 innings in any regular season since signing in 2009. Great stuff, zero evidence of durability.

Josh Cookson: Your top 100 prospects include an organization’s best prospects, but is it fair to say the org rankings reflect the next tier (101-500 or so)? With the Brewers at 5 and the Astros at 17, I’m assuming you see much more impact and depth outside of the top tier guys in those two systems?
Klaw: The org rankings reflect everyone I’d call a prospect in each system. That ranges from 13 guys in the worst system (Angels) to probably 25 or so in the best systems.

Dan: Was Taillon’s omission simply that he hasn’t pitched in 2 years, or some deeper long-term health or performance issue?
Klaw: It’s that after two years off the mound, we don’t really know what his stuff will look like when he returns, or when he will be able to handle a regular workload. I like him quite a bit, but I have to be realistic that not many guys miss two years and come back to be durable starters.

JD Moss: No Carson Fulmer? And does MIchael Kopech have a chance to shoot up the lists this year with a solid showing?
Klaw: Kopech might have made the list if he hadn’t been suspended and had shown he could hold that stuff all year. He was off the charts in short stints in instructs. Definite candidate to be top 50 next offseason.

Danny FannyBannanny: No love for Cornelius Randolph?
Klaw: Can we drop the delusion that leaving a player off the top 100 is “no love?”

Doug Bersani: Do you survey other Top 100 prospects lists? And if so, was it crazy that MLB.com still has Hunter Renfroe in their Top 100?
Klaw: I’ve seen MLB’s because Jonathan Mayo and I talk a lot and we’ve been swapping stories about prospects for the last two weeks. I don’t think that’s crazy (nor would I sit here and tell you Jonathan’s crazy because he might see it and he is legitimately crazy and might come after me).

Woodman: How close is Clayton Blackburn to the majors? He’s got good control, averages nearly a K per inning. Was wondering why the Giants shelled out big dough for both Cueto and Samardzija when Blackburn looks nearly ready.
Klaw: He’s ready, but he’s not close to Cueto’s quality or Samardzija’s potential. Blackburn’s a really good fifth starter candidate, but it’s great command of very average stuff.

Jose R: Robert Stephenson is called the “The Lighthouse”? No he’s not. You made that nickname up.
Klaw: Of course I did. And my hat is off to anyone who gets the reference.

Chris A: Which Dodger prospect outside of the 7 in your top 100 has the most potential to join the top 100 next year?
Klaw: Austin Barnes had a legitimate argument to be on the list this winter.

Sara: I don’t see Hunter Renfroe here, but your thoughts on him?
Klaw: Don’t think he’ll hit for enough average/OBP to be more than a fringy regular. Big tools except the tool that counts the most.

KLAW hates my team: You mentioned a few months ago that you thought Eddy Julio Martinez would be in the running for the top pick in this years draft, but he didn’t make the top 100. Is this mainly due to lack of certainly being that you haven’t seen him play in a game?
Klaw: Nobody’s seen him play – and his brief time in the CNS wasn’t great (plus I think it was two years ago). My gut on his upside was not enough to just stuff the guy into the top 100. Yes, it’s my list, but it’s grounded in way more than what my eyes see.

Ed: Would love to hear you elaborate on what Victor Robles offensive profile might look like if he develops?
Klaw: Big debate on whether he’s going to have power or not. Could easily be in top 20 next year. It’s not so much power as very hard contact, and sometimes that ends up being big power anyway (like mah boy Goldschmidt, who doesn’t even have much loft in his swing). I think we’re looking at .300ish with a solid OBP, 12-15 homers, lots of steals, good defense in center.

Ian: Is the Alex Reyes rank “jump” (from 77 to 8) the highest jump you’ve ever penned in one season?
Klaw: I’ve had guys go from off list to top ten before. It’s part of the fun – and yet another reason why I don’t look at my own older lists when doing this.

Matt (PGH): Harold Ramirez was on your 2015 Mid-Season Top 50. Why did he drop off your 2016 Top 100 Prospects List?
Klaw: Again, he did not “drop off.” He can really hit, but he’s LF only without much power, defense, or clear OBP beyond the batting average. Good prospect, limited ceiling.

Quinn: Is it crazy to say that Victor Robles scouts a lot like Aaron Hicks did a few years ago?
Klaw: I don’t think they’re very similar beyond speed and position.

John Uskglass: Is there a reason, at least that it seems to me, why pitching prospects are almost always listed as just throwing a Fastball, Curve/slider, or change? I look at way too much brooks baseball and damn near every pitcher in the majors throws two different types of fastball as well as two off speed pitches. Is this something they develop after they get up, or is it something they’ve always had but seldom used in minors?
Klaw: A lot of player development folks emphasize throwing one fastball type to develop command, then allow the reintroduction of the other later on, or they add a two-seamer because the pitcher is struggling to avoid contact with the four-seamer.

Shane: Just a fun guess, but how many seasons in his career will Gallo lead MLB in HR?
Klaw: Three.

Mike: Let’s get this out of the way. Why do you hate my team so much and why didn’t you rate the prospect that I think is great because he’s on my team and I heard he hit two home runs in one game even though I’ve never seen him and don’t know how to scout?
Klaw: Yeah, i’m already getting plenty of that along with complaints that you have to actually pay dollars to read my work.

Hogie: How close was Erick Fedde to making the list? Would it help if I told you he has bad ass long hair now?
Klaw: Not close. And … no.

Hugo Z: I’m all for tossing out Touki’s Asheville game, but his ERA is still over 4 without it.
Klaw: ERA is a terrible way to evaluate a pitching prospect, especially one that young and raw.

Danny: What do you think the ceiling for Brady Aiken is? What current player do you think he could most be compared to if he reaches his potential?
Klaw: Before we knew anything about his elbow, I thought he had ace ceiling. I’ll stay with that for now, since all we really know is that he had TJ and is healthy and throwing.

Brian White: Brewers took a HUGE jump. Fair to stay David Stearns has done an excellent job thus far?
Klaw: To be totally fair, Doug Melvin was at the helm for most of the improvements to the system, and Stearns has added to what was already in place.

Colin: Any hottakes on the GOP race?
Klaw: Just my gut – and I’m way out of my league here – but I think the GOP’s powers that be will rally behind Kasich at some point and try to push him over Trump to be the eventual candidate, based on “electability.” (Is that just the “pitchability” of political writing? God, I feel dirty.)

Mike: Why did you not rank Jon Gray, Carson Fullmer or Jameson Taillon in the top 100?
Klaw: When asking a question like this, give me reasons why I should have ranked those players where you want them. The obvious, if flippant, answer is that I thought the 100 players I did rank are better prospects.

Jeremy: What do you mean when you say a player has “great hands”? Is that just the ability to get the ball in the glove?
Klaw: The ability to catch a ball cleanly and make the transfer. Some guys just have hard hands and can’t receive (at any position) well.

Dan: In your Top 100 Prospects list from last January, you had Buxton as the #2 prospect in baseball; he’s again at #2 in your list today. But in your Top 50 Prospects update last July, he’s nowhere to be found. Was this just a simple oversight or was there a reason (skills concern, prospect eligibility, injury, etc.) for his omission?
Klaw: He was in the majors.

TC: I see you’re pretty high on Amed Rosario. Assuming he takes another leap with his bat this year, is it possible he’s the Mets starting SS in 2017?
Klaw: Possible if rather optimistic. This is a big year for him – he’s still more potential than production, although the tools are impressive.

Rick: I know this is purely hypothetical, but injuries aside, where would Matz probably rank just on talent alone? I’m assuming his injury history knocked him down a bit.
Klaw: Thing is, if he didn’t have this injury history, he would probably be entering his third or fourth year in the big leagues.

Justin: Is there anything in particular that makes you think Wilson Contreras’s performance last season was predictive progress rather than an aberration?
Klaw: Tools are there. Great swing. Very athletic kid. Can even run a little. Throws well. Receiving is not great. But definitely performance supported by the scouting report.

Rob Manfred: Why do you hate all of our 30 teams? Jeez!
Klaw: yeah but I like you more than the other guy who was before you.

Eric: Let me get this straight – the Orioles have one of the worst farm systems and they’re considering giving up their first two picks in this draft so they can sign Gallardo and Fowler? Have they just given up on planning for the future?
Klaw: Signing Gallardo makes no sense. He’s just not that good any more, certainly not enough to give up a first-round pick and pay him. He doesn’t make them a playoff team. Both guys still probably don’t make them a playoff team.

Dave: There are 10 shortstops in the top 25, and a bunch of other top shortstops “graduated” from the list last year. Is that position just that valuable, is it going through a renaissance, or will a lot of these guys be moved off the position eventually (like we know Seager will)?
Klaw: The best players tend to start out as shortstops, and shortstops who can actually play the position and also project to hit have the highest ceilings because of how low replacement level is there. The same would be true of catchers, but there isn’t much catching talent in the mid- to high minors yet.

Matt: Just had an interesting office convo regarding this chat that we need you to settle – Should this chat be pronounced “Clawchat” or “Kay-Law chat”?
Klaw: My nickname has been “Klaw” (like “claw”) for about 25 years now. So it’s two syllables, Klawchat.

thedirkatron: The Rangers have 5 guys in your top 100 — including two in the top 12 — plus a deep group of intriguing guys after that, but are “only” 9th, behind teams like Milwaukee and Pittsburgh whose systems don’t appear as strong. Was there anything in particular that led you to slot Texas closer to 10 than 5?
Klaw: As I said earlier, the org rankings are not merely a reflection of who’s on the top 100, but the depth throughout each team’s system. Texas has thinned out after trades and promotions, while Milwaukee has restocked and Pittsburgh just stays loaded.

Alex: Has Gary Sanchez greatly improved his prospect status over the past year? Seems like he’s made some real strides in terms of maturity, defense, and even hitting.
Klaw: Yes. Seems like he finally grasped that he had to work on his defense and had to earn promotions, rather than having things handed to him because he was the golden boy who got the big bonus. It’s actually a really great thing to see, and to hear from Yankees’ personnel. I’m sure they’re relieved too, given what they paid him.

Jack: Any idea where Lazarito might rank on this list if he were a “prospect?” Maybe not high at all due to age/maybe you just haven’t seen him yourself?
Klaw: I don’t have any 16-year-olds on this list right now, and Lazarito is not the kind of elite prospect who would defy that rule of thumb.

MS: Thoughts on taking hallucinagtic drugs to treat anxiety and depression?
Klaw: Are you channeling Cary Grant?

Justin: Klaw – Awesome job as always on the Top 100. Maybe there’s hope with Dom Smith’s physique since he’s doing the offseason training regiment with other Mets? Although…he did do it last year from the sound of it.
Klaw: Klaw about an hour ago

BravePap: Ever thought about helping out MLBTR? They’re my favorite, but they could use someone like you.
Klaw: I sort of have this other job already…

Adam: Robert stephenson didnt make your list. Only a few catcher did though, would he be next catcher on the list or further down?
Klaw: Do you mean Tyler Stephenson? He is on the “ten who just missed” column, which I think goes up tomorrow.

Tony: Does it appear that Tapia’s stance is here to stay? If it ‘normalizes’, what kind of power might be in there?
Klaw: I wouldn’t touch him until and unless he has problems hitting.

Adam: How close was Duane Underwood to making the top 100? Thanks for all your hard work!
Klaw: Not close at all.

Rodney: Would Maitan have made the list if eligible, and if so, in what range?
Klaw: He might be elite, unlike Lazarito, but no, absolutely not.

BD in DC: No Reynaldo Lopez because you think he is a reliever?
Klaw: Yes. I see very little chance he can stay a starter with that delivery and iffy command.

Bob: The angst over where a person’s favorite team is ranked is so silly. In theory, every team could have a good system and the gap between #1 and #30 isn’t that great. What people need to pay more attention to are the comments about the system and how it got to this point. Yeah, I know, there’s no place for reason on the internet.
Klaw: This is why I don’t put numerical grades on players – some people would focus on those and ignore the words that actually tell the story of the player.

Justin: In re: to the top farm systems, The Mets and KC fell the most from 15′ to 16′. Is this a product of making the WS? All the more amazing and scary how good the Cubs are/will be.
Klaw: It’s a product of promoting and trading talent to get to the World Series. The Royals promoted a slew of prospects the last few years, then traded three prospects for Cueto and one for Manaea. They also had their top prospect, Raul Mondesi, Jr., suffer through a miserable year of injury and non-performance (at a level where he was really young). The Mets promoted Thor and Conforto, traded two top ten arms for Clippard and Cespedes, and didn’t have a first-round pick. I’m not saying these were bad decisions, just that those are reasons why the systems slid in my rankings.

Always someone: You didn’t include a prospect I like in your top 100. Does that mean you think he’s merely worthless as a baseball player, or that he deserves to be drawn and quartered?
Klaw: I prefer to see such players broken on the wheel.

Rich, Baton Rouge: Keith, thank you for all you do for those with anxiety issues. My Question: Do you see PIT OF Ramirez, SS Tucker or 3B Hayes making a big leap in the rankings next year?
Klaw: Love Hayes. Not sure he’ll get a ton of affection from the industry because he’s not going to hit for much power, but a possible 70 defender at third who can hit and rarely strikes out … that’s a pretty good player, no?

Ed: Nice to Albert Almora back on the list. Would you say he’s progressed well since last year, or is it fair to say with all of the promotions in 2015 that the top 100 this year isn’t rated quite as high as last years?
Klaw: I think both are fair. Promotions really hit the minors hard, so this year’s list is skewed more towards players who are further away or a touch flawed. But he did make some modest progress at the plate, and he could always field.

Michael: Do you Arismendy Alcantara turning things around this year?
Klaw: I think he has the ability, but I honestly don’t know what the true reasons were behind his 2015 struggles.

Willy Adames: why do you think Mr Robertson is better than me? Defense?
Klaw: Better hitter/OBP guy and much more likely to stay in the middle infield. Now that’s a good question – nice and specific so I know what you want me to answer!

Eddy: Is there anyone you realized you were much higher on than others?
Klaw: I knew I was higher on Newman, because I had him 2nd in the draft class but he went 19th overall. Like I said above, his profile (hit, run, true SS) seems quite valuable to me.

Jaime: Saw a story that Matt Davidson changed his offseasoon workout to focus more on the mental side of the game. If he gets his head right, does he have the physical tools to bounce back?
Klaw: I’ve kind of written him off at this point, but we see former prospects revamp themselves all the time and resurface, often with club number two or three. JD Martinez comes to mind. He has been better with Detroit than he ever promised to be with Houston.

Anonymous: What do you see the Rockies rotation looking like in 2 or 3 years?
Klaw: Hesitating to put Butler in there because he has had so many health problems, but he’d be there on merit, along with Freeland, Hoffman, and some mix of Gray, Bettis, Senzatela, etc. Hard for them to fill a rotation without another big trade since they don’t believe FA starters will ever sign there. (Although I heard the schools are good.)

JP: does Dylan Bundy falling off mean you think he’s destined for the bullpen at this point?
Klaw: It means I have no confidence whatsoever in the health of his shoulder.

Patrick: Keith, several years ago the Royals were your top team. After lots of promotions and trades they’ve seemed to nearly exhaust their minors. They won a championship, but anything (not including FA signing) that you feel will haunt them??
Klaw: That flag will exorcise any ghosts who try to haunt them.

James: Good afternoon! Let’s say that an org recommends a pitcher change his delivery, mound position, etc. And let’s say the pitcher doth protest. Can a pitcher do himself damage within the org by resisting, even if he’s concerned about the impact of that change on his future health/ability/prospects?
Klaw: He’d be right to do so and I wish more pitchers would push back. I think this happened to Appel in Houston and he complied with their wishes, speeding up his delivery, ditching the two-seamer, going to the slide-step even though he can get long in the back so now his arm doesn’t catch up … and voila, results that don’t match the stuff.

DO: Your rankings and commentary show that you weren’t a big fan of the Kimbrell trade for the sox. Considering that A) they dealt from a position of prospect redundancy and B) had a system so strong that they could easily withstand the prospect loss, I’m make the case that the deal is not nearly as bad as some evaluators suggest. In a vacuum I would not want to trade two top 50 prospects for a 60 inning pitcher, but the state of the Sox system can almost justify it. Thoughts?
Klaw: I’m fine with trading prospects, but you have to get appropriate value in return, and they did not.

FinFinnFinnn: Can you highlight why Bobby Bradley is a better prospect than Cody Bellinger?
Klaw: Much more confidence in the hit tool. Bellinger did get to play in a great hitter’s league in a good hitting environment last year, and he did and will strike out a lot. Both good prospects though.

Lucas: Reese McGuire drew any consideration? Does his defense alone will get him in the majors?
Klaw: Don’t think he’ll hit enough to be an everyday guy but he is a no-doubt big leaguer for me.

Dan: Non-baseball question. You’re against keeping with the status quo on something ridiculous for the argument of “it’s always been that way.” How do you feel about February? Why do we still have a month that is multiple days shorter than the other months?
Klaw: If you want to make an argument like this, it’s time to switch to the damn metric system already.

Bill (NY): Is it insane to think Dansby’s best case scenario kinda sounds like Jeter?
Klaw: No, and if you got that from my capsule, it wasn’t entirely accidental.

Jason: Hi Keith. Have you seen Tigers OF Michael Gerber? Regardless, do you think he can be a big league regular?
Klaw: Yep, in fall league. Nice player. Maybe a good player. Probably falls a bit short of regular status.

Jay: KLaw, Where would Roman Quinn had fallen had he not been injured? Do you think he has upside still or to much of an injury risk?
Klaw: Call me when he has a full, healthy season. Forgive me if I’m not waiting by the phone.

Ron: Hi Keith- Any info on Wander Javier that the Twins signed?
Klaw: Is he one of the seven Wanders?

Nick: Does Wuilmer Becerra have the type of potential to be on this list a year from now?
Klaw: Absolutely.

Steve: Hey Keith, thanks for the top 100. It’s one of maybe seven reasons why I keep my Insider subscription. I have a general question about how much you factor in when you see a player into your rankings. If you see a guy on an off day do you think that one time image of him could cloud your overall perspective? Same goes if you see a guy and he’s 4/4 with a bunch of frozen ropes. How do you couch what you see on one occasion with what a player does over the course of a season?
Klaw: That’s the nature of scouting. You have to always remember what you saw is one snapshot among many. Since I don’t sit on a player for three or four days, I talk to scouts and execs all year long to get more information.

Michael: Wouldn’t the chance that Severino succeeds (however large or small that may be) give you more reason to consider pitchers you think are relievers? Even if there is a 75% chance a pitcher is a reliever, does the other 25% (with upside) make them top 100 material?
Klaw: There will always be exceptions. If I divide the universe of pitching prospects into guys I think will be starters and guys I think will be relievers, some of the former will end up relievers, and some of the latter will end up starters. But as long as those exceptions are relatively few, I will work with the same basic heuristics on putting pitchers into those buckets.

Dave: Arcia, Phillips, and Lopez are the top full season prospects for the Brewers. Is their next wave all at the Low A level or lower? Ray Montgomery did an amazing job for them on their 2015 draft.
Klaw: Yes he did. They have a bunch of other good full-season prospects, though, some of whom are on the top 100.

Brad: If you lose your first round draft pick, you also lose that amount of money to spend?
Klaw: Yeah, so it stings twice under the new system.

JP: move Ray or De La Rosa to the bullpen in May to make room for Shipley?
Klaw: Ray is a starter for me. Rubby is a two-pitch reliever.

Ryan: Isan Diaz get any consideration for the top 100? And does high level performances from Northeast high school prospects jump out more to you considering their limited ability to practice and play the game?
Klaw: I love what he did last summer but no, not really a top 100 guy yet.

RSF: What’s the thinking behind no relievers on the list? Too hard to project greatest out of someone that isn’t considered a potential starter? I would think a high end reliever provides enough value to justify inclusion.
Klaw: A high end reliever might provide that value, but identifying which guys might be those 3-4 relievers who can give you a couple of 2+ WAR seasons is a fool’s errand. The attrition rates are just too high.

Nate: Would any angels place in your hypothetical top 200 list?
Klaw: I love Jahmai Jones – he’s somewhere in the next 50.

Chris: Where are Brett Jackson and Matt Szczur? I thought you said the Cubs have a good system!
Klaw: I fear we’re going to do this all over again with Brett’s brother Drew, in the Mariners’ system.

JD: Would you say when you are in the 80s and 90s its hard to rank 91 over 90 with a lot of certainty (just as an example). Would it be easier to do it in pods of guys in the higher rankings, like these 3 guys are 100,99,98 in any particular order.
Klaw: No question. Towards the end, I’m just more focused on “does this guy belong” than “is this guy really better than the guy right behind him and really worse than the guy right above him” because that way lies madness.

Logan: In your top 100 you talk about Dom Smith being overweight, but he is listed at 185 pounds?
Klaw: Pro tip: Listed weights and heights may not be accurate.

aaron: Keith- How much of Gleyber Torres’ rating is tied to being a shortstop? As he probably won’t play there with the Cubs already with Russell, how would being at 2nd or 3rd affect his high slot?
Klaw: If he’s truly a shortstop, then that’s how I’ll rate him. Club context does not apply. Otherwise I might downgrade every Rockies’ starter because of what pitching in Denver does, but I treat their guys like I’d treat any other team’s starters.

Mike B: Can Rafael Devers stick at third base?
Klaw: I say so. He’s a good defender there now.

Chris: What is the difference between raw power and in game power and why do the two sometimes fail to correlate as closely as you would think?
Klaw: You have to hit before you can hit for power. And some guys can’t do both at the same time.

Zed: Do you think the Yankees are better served giving Gary Sanchez time at Triple-A to start the year, or backing up McCann and introducing him to the major league preparation of pitchers and catchers?
Klaw: Still needs to work on enough with receiving, framing, game-calling, etc. that he should play every day in AAA.

Forsyth: You seem a bit down on Moncada. I expected him to be a top 10 guy. Do you think there may have been a bit too much weight on the first couple months, when he was getting reacclimated to competitive baseball? Once he got settled in, he seemed to resemble the hype, meaning 20+ HR pop, excellent speed (SB-wise). Granted from my vantage point the best I can do is scout the box scores, but does he have a chance to bounce back into the top 10 if his 2nd half wasn’t a mirage?
Klaw: If you read the capsule, you can see my concerns, many of which revolve around his defense.

Nick: What type of power output are you hoping for from Dominic Smith now that he is out of poor hitter’s parks?
Klaw: I think he has 15-20 HR in him now, but it will also require a bit of a change in approach where he’s not going the other way quite so often. (I think all 5 of his FSL homers were to the opposite field.) I saw him pull a homer at Salt River, and saw him do it at least once as an amateur, so it’s in there, but he’s eschewed pulling the ball because he’s played in two parks that were bad for LH pull power.

Peter: Sounds like you expect Alex Bregman to be ready to hit in the majors pretty soon. How would you arrange Houston’s infield after his promotion? The most obvious opening would be third, but your writeup described Bregman as more of a 2B-type.
Klaw: He doesn’t have the arm for third. I wonder if he’ll end up trade bait because they are so well set at short at 2b. He’s not far off at all – if Schwarber and Conforto can go from college to the majors in 12-13 months, Bregman certainly can.

Brian: When you scouted Sano, did you ever think the OF was a possibility?
Klaw: I think I brought up his defensive, uh, inadequacies when I saw him in Beloit a few years back. That same game, he hit a fucking laser over the batter’s eye, so I get too worked up about the glove.

KJ: Do you see Alex Blandino as a starter or a utility guy ultimately?
Klaw: Starter, but at 2b, not shortstop.

Eric: Dilson Herrera barely missed the AB cutoff to be rookie eligible so he’s obviously not on the list. Not asking for a specific number, but what bucket would you put him in on the top 100 (if he’d still be there at all). Thanks again, you’re why I’m an insider.
Klaw: Back 20 or so. Always liked him. Got squeezed out last year when the minors were kind of stuffed. My vocabulary appears to be getting worse as this chat goes on.

Matt: He’s obviously not a prospect, but I’d be curious to get your take on what sort of impact Yulieski Gurriel could still have in MLB. He was a potential superstar once upon a time, but now he’s unlikely to see the field until after his 32nd birthday.
Klaw: Last time I saw him (last summer?) he looked awful. Out of shape, everything slow, unrecognizable. Then I hear he looked incredible in the Caribbean World Series. So I have no idea.

Zorak: I saw you got n to it on twitter with a Mets fan about Fulmer and the Cespedes deal. First off, sorry in advance for how obnoxious my fellow Mets fans will be for the next 10 months, and second, more in abstract, does the fact that Cespedes re-signed with the Mets change the value of the deal? or is that static? Does acquiring a player and extending him make it worth paying a higher price to get him?
Klaw: The extension is separate. The Mets paid full market value for Cespedes’ services in 2016 and potentially beyond. So they gave up Fulmer for two months of Cespedes. If you’re happy with that, because they reached the WS, great. I don’t think it was great value, but it’s not as lopsided as Meisner for Clippard was.

Emily: How do you go about making the list? Do you have names on flashcards and lay them all out? How do you insure that you don’t miss anybody?
Klaw: I keep a spreadsheet with top tens, then separate notes files for each of the 30 teams where I list anyone I can think of plus anyone else the team sources i talk to bring up.

Will: Why was Jacob deGrom never on anyone’s radar?
Klaw: I’ve told the story before, but he made my Mets top 10 one year and I had Mets fans calling me an idiot or whatnot because of that. (I think they wanted Hansel Robles over him, maybe?) Then the next year he was just kind of OK, not bad certainly, but scouts were on the fence about him starting or relieving. I remember watching his major-league debut and thinking “what the holy hell is that?” because no one, not even Mets people, described THAT to me.

Zach: What has happened to Colin Moran to make him fall out of the top 100?
Klaw: Not great defensive 3b who has not hit for power. Tough profile.

Ridley Kemp: Do you think Jacob Nottingham will be able to remain behind the plate and, if not, do you think he’ll hit enough to keep a job at another position?
Klaw: I do, at least, I’d leave him there for a couple more years to see how he develops. Guy’s a bulldog and certainly athletic enough to handle it.

UGW: Mike Shawaryn a 1st round pick for you? Whats his MLB ceiling?
Klaw: Not a first rounder, although I’m going to try to see him in the spring (try, because their schedule is a joke). Tough arm action for a starter.

Ryan: What do you make of Bubba Starling at this point?
Klaw: Probably an extra OF ceiling.

Brian: What do you consider your weaknesses in scouting (e.g. overestimating or underestimating a certain skill set)?
Klaw: I definitely struggle with catcher defense and command or finesse pitchers.

Steve: How do you see Ian Happ progressing? I’ve read concerns about his bat missing a lot last season. Any concern there? Is he destined for the OF or can he handle 2B duties at the MLB level?
Klaw: Second base for me. Bat missing meaning a lot of swing and miss? He’s definitely a high walk/high strikeout guy but I don’t think he’s a guy who struggles with contact so much as a guy who likes to work the count a lot and isn’t afraid of striking out.

Scott: You are really low on Jose De Leon. Can you elaborate as to why this is? He is among the highest risers on most lists. Thanks for all the great work!
Klaw: He’s on the top 100. That’s low? He’s got a fairly limited ceiling compared to the guys above him, but has great makeup and intelligence that should carry him through some needed adjustments. It’s a pretty true fastball and he’ll have to work around that.

Jackie: So, are Seager and Buxton the frontrunners for the KLAW ROY Awards?
Klaw: Exactly. Hard to argue against either guy given skill sets and opportunities.

Larry: If AJ Reed’s floor is “.260 hitter with a slew of walks and 25-30 homers,” that strikes me as potentially deserving a higher ranking than one right around #50, no? Is that his floor? What’s his ceiling?
Klaw: For a mediocre defensive 1b, that’s about right. If he could play another position or even played first like Dom Smith, then he’d be higher.

Garth M.: Was junior Fernandez close to making the cut?
Klaw: Yes. He’s on the just missed list. I think. I may have written too much and now I don’t remember what I filed last week.

kent: So not to make this a Dom Smith chat, but if he has the power tool, why did he go the other way? I mean isn’t the tool more important than results or catering to stats?
Klaw: Prospects tend to be judged and promoted on stats, not tools. Hitting a bunch of flyouts to the right field warning track does not get you called up to double-A.

SAge: How’s the food in Beloit?
Klaw: The Culver’s is excellent. I recommend a butterburger and a concrete.

Ben: Are you not doing Periscope chats anymore from now on? We really liked them, you know.
Klaw: I got horribly sick in mid-January, and have been working around the clock since then on these rankings.

Ciscoskid: Would doing a completely separate ranking for high probability relievers have any value?
Klaw: I will do a ranking by position piece next week and will include a handful of relief prospects.

Bob: Your writing specialty (at least the money-making part) is about prospects which means you have to approach your job just like a scout for a major league club. Does it feel at all weird that your work doesn’t go into anyone’s draft analysis but is disseminated to us yahoos instead?
Klaw: Actually most of you yahoos are wonderful to talk to and deal with, online and in person. The handful of trolls I get can’t undermine that at all. I view what I do for readers as a privilege, and I’m honored that you choose to pay to read my work and to give your time to read it and come interact with me. So thank you all for your loyal readership. It does help me power through these team reports (just ten left to write!) as I’m trying not to fall asleep at the kitchen table. I’ll be back for another chat next week!