When Miami bought up the only rib eye fillets and lobsters in the store, the New York Knicks had to look elsewhere to put together their menu for the 2010/11 season.
As backup plan, I really like what New York has done: they expanded their shopping list and are now looking to put together a menu with a range of flavours that, whilst not as high priced or a glamorous as first targeted, could come out tasting surprisingly good.
They already had a young soft shell crab entrée consisting of some Toney 6th or 7th man energy, a helping of all around solid but in no aspect spectacular Wilson Chandler and the sweet topping of Danillio Gallinari which leaves every diner asking the question “basketball player or just a shooter?”
It’s a dish that requires further seasoning but is not without potential.
In Stoudmire, they grabbed themselves a nice New York cut to build the meal around. Sure you’d rather the glistening rib eye, but if you have to make do with what was available, then this was the best ingredient left on the shelf given the cook in the kitchen.
This purchase allowed them to trade with another shopper the rump steak they had in the meat locker, David Lee.
The Lee rump, whilst always a fan favourite, who has shown the dedication to his craft in adding a mid-range jumper to his arsenal, shared all the benefits of Amare with more glaring weaknesses on the defensive end.
In exchange for Lee, they picked up the seasonal green salad in Rodney Turiaf, whose defensive qualities will round out the front court offering Amare brings along with some Azubuike salt and pepper shooting and energy for seasoning.
But the key pick up in this was the A Randolph soufflé.
With the instant shot blocking and passing lane disruption combined with the rare athletic gifts that enable him to overpower opponents. if he rises, this little baby could end up being what everyone remembers from their Knicks 2010/2011 outing.
But some caution is needed as it’s yet to be seen if this little gem has failed to rise due to Nellie’s carelessness or a flawed recipe.
Added to the main dish is a little known 7’1 Russian spice called Mozgov. According to European sources this ingredient is used to add heat, energy and aggression to a front court but shouldn’t be counted on to add complex flavour.
Something the Amare steak could use to stop 130 points being scored, but we’ve been dissapointed by sub standard European ingredients before.
To round out the dish, we’ll have the Raymond Felton mash. Every good scoring four steak needs its point guard mash, and whilst this certainly has its serious flaws and isn’t going to ignite the passion of diners, it was the best option left in the barren point guard stalls.
What really must give Knicks diners heart though is that in free agency of 2011, once the seasonal specials of Azubuike and Turiaf are taken off the menu, and the Ed Curry low grade hamburger mince is used up, the kitchen of Donnie and Mike will have a little room on the menu to go shopping for another key main dish without as many chefs scouring the aisles of the market.
All in all, the Knicks offering for 2010/11 could be something nicely balanced and surprisingly tasty all on a budget and with an eye to future expansion.
Whilst it won’t be threatening the top NBA offerings, it could very well be opening as a lower seed in the playoffs and who knows, with a potential Lobster Mornay addition in 2011 this could be standout in the future.
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