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Mixer's Mailbag: Oct. 27 Edition

On Brandon Saad, pineapple/pizza, and more hard-hitting topics

by Rob Mixer @RobMixer /

You've got questions, and I've got answers. Well...sometimes.

In this week's edition of the mailbag, we're covering a perceived "slow start" and whether mac and cheese is best cooked traditionally or baked. Let's dive right in, shall we?

Andrew Hirsh@andrewhirsh

What's a more egregious offense: Putting pineapple on pizza or handing out healthy food to trick-or-treaters?

Without hesitation, putting pineapple on pizza is more egregious. Why would you ruin pizza? Pineapple on pizza is the new "is a hot dog a sandwich?" so I know some will be offended by this, but this just seems like something we should not mess with.

When it comes to pizza, I'm #TeamPepperoni all the way with an occasional meatball pizza thrown in. One thing I've come to dislike is chicken on pizza; there's no sensible way to include decent chicken in the pizza-cooking process. It either over-cooks or is over-seasoned, leading me to believe we should just remove chicken from pizza altogether.

Don't @ me.

Trent Perkins(@TrentPerkins3)

What's with Saad's slow start on the score sheet? Bad luck, playing bad, or nothing to worry about?

His "slow start" does not concern me at all. It took four games to get his first goal, but his shot attempts generation and scoring chances generation has been pretty consistent - and it was only a matter of time before he broke through. His line has played well at even strength and his line mates (Foligno and Wennberg) have produced on the power play, so there's some early confidence and chemistry building among them.

I would look at luck in this situation. The shots are coming, the chances are there, and it's reasonable to surmise that his production will steadily climb if he continues to play the way he has so far.

Video: CBJ@LAK: Saad beats Budaj up high with wrister

Andrew(@Dubinsky_ )

Do you think Milano gets some playing time in the near future?

Before this week, I would have said "yes" with confidence. I'm not saying he won't play, but what I am saying is that the Blue Jackets have found some balance in their forward lines. John Tortorella has deployed all four groups on a regular basis and it's allowed them to maintain their place deep into the third period - which we saw Tuesday night in Los Angeles after the Kings' tying goal. I know the Blue Jackets lost that game in overtime, but they found another gear in the final five minutes and put the Kings back on their heels.

Milano was called up because they believe he earned the opportunity, so it's hard to rule him out in the near future. I'm really interested to see him play - he was one of the team's best forwards in training camp and it was a close call to send him to Cleveland. This is a big year for him in his second year of pro hockey. He's expected to take another step and I think he will.


Who do you think will be the biggest surprise (good or bad) for the Jackets this year?

Why not Lukas Sedlak?

I think a lot of people are still being introduced to his game, quite honestly, and many were probably surprised that he made the Blue Jackets' opening night roster. For those who watched him in Cleveland last season and then into the playoffs, it's not much of a surprise at all. Sedlak may be considered a late bloomer by today's standards, but he's shown he can own the role of being a checking center while occasionally chipping in offensively.

Now, I have no idea where the rest of this season goes, but it wouldn't surprise me if he stays in Columbus for the duration. He's a versatile guy who will help the Blue Jackets in the face-off circle and on the penalty kill in due time. He plays a responsible game in all three zones and has already surprised a few opposition players with his strength and ability to make quick plays along the wall.


Stove top mac and cheese, or baked mac and cheese?

Tough call…but I'm going with stove top. Here's why.

Baked mac and cheese has a tendency to dry out quicker and, let's face it, no one has time for bread crumbs or some casserole-looking imposter of a comfort food dish.

Cooking mac and cheese "the old-fashioned way," or on the stove top, is the way to go. You can make a really good cheese sauce in one pan while cooking pasta in another, then combine the two, and you're good to go. No need to complicate things beyond that.


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