Everyone appreciates how no one appreciates Beltran

Briefly: I feel like every article I read about Carlos Beltran these days starts with a lengthy introduction about how many or most Mets fans will never appreciate Carlos Beltran, then goes on to explain that Beltran is actually awesome.

If you’re reading this site, you’re familiar with those general themes.

But I wonder if at this point most Mets fans actually do appreciate Beltran’s contributions to the Mets. It sure seems like I read a lot more articles praising Beltran than blaming Beltran, though I’ll amount that the blogosphere is probably not the best barometer of the larger Mets fanbase.

I know there are at least a few stubborn Beltran-blamers out there, some so steadfast in their moronic dedication to confirmation bias that it borders on performance art, but it feels like the Mets fans I interact with on the Internet at least have mostly come around to thinking that Beltran has done way more good than harm for the club in his tenure in Flushing.

A lot of it is certainly nostalgia, and the knowledge that Beltran’s certainly a goner at some point in the near future. A lot of it has to do with his hot start.

But whatever it is, good. People need to recognize.

Sometimes Burke Badenhop will beat you

I had a crappy day yesterday. It was certainly nothing tragic and nothing, in truth, that will even negatively impact today. I just suffered a steady stream of minor annoyances, starting with getting caught in a cloudburst at 9:15 a.m., ending with missing my train at 9:54 p.m. — first-world problems all, but in such a relentless onslaught that if the events of my day were condensed into the opening montage of a movie, you’d probably say, “this movie sucks, no one has days like that.” It was like a coin coming up tails 12 times in a row or something.

As a byproduct of some of that I missed a good portion of the Mets game, including what I understand were some pretty frustrating bunts. I tuned back in right after one of them, so I did see — in thrilling high definition — the part where Justin Turner ripped a ball that somehow redirected off Hanley Ramirez to Omar Infante to perfectly set up a double play. I also caught the part where Ryota Igarashi went to a full count on to Marlins reliever Burke Badenhop then yielded a go-ahead base hit to Marlins reliever Burke Badenhop.

And then, of course, I watched pinch-hitter Jon Niese smack a triple over Emilio Bonifacio’s head in center field, only to have Jose Reyes strike out to end the game with the mighty Chin-Lung Hu looming on deck.

Apparently Hu came in to pinch-hit — which should never happen — in part of the game I missed earlier. He was sent to Triple-A while I was asleep later. Hu grounded into a fielder’s choice in his lone at-bat, sparing himself the indignity of going to Buffalo with strikeouts in more than half of his plate appearances.

But he’s gone now, as is Igarashi, the Mets’ Far East contingent banished to Western New York. They are replaced on the roster by Ruben Tejada and Pedro Beato, with Nick Evans likely to join the team whenever David Wright goes kicking and screaming to the disabled list.

So really the only thing we’re left with to complain about in last night’s game is the bunting, and that’s nothing new. That’s bunting. Managers love bunting.

You have enough days, you’re bound to have some bad ones. Sometimes Burke Badenhop’ll beat you. You can’t win ’em all, like they say.

Wright otherwise

According to Sandy Alderson, doctors at the Hospital for Special Surgery diagnosed David Wright with a stress fracture in his lower back today. Wright is out of the lineup tonight while the Mets seek a second opinion, and Alderson stressed that the injury — if the diagnosis is accurate — would require no more than a couple of weeks of rest.

So that sucks.

But then the bright side, I suppose, is that the Mets have been hitting without getting much from Wright and that — if Alderson is correct that the injury is not one that will linger — they will benefit from the addition of a healthy Wright to the lineup in a few weeks. Obviously it doesn’t help that they’re already without Ike Davis, though.

You really don’t want Willie Harris playing third base — or anywhere — on an everyday basis. So someone has gotta figure something out. Is this how the suddenly Nick Evans winds up back in Flushing, out of options though he may be?

Wright out, Ojeda chatting

David Wright is not playing today, which seems like pretty bad news. Wright sat out Thursday’s game against the Rockies to rest his aching upper back, and if David Wright is missing two games within the course of a week that means something’s up. Apparently Sandy Alderson is addressing the press momentarily, so I’m sure we’ll find out what’s up via Twitter barrage soon.

Bob Ojeda is chatting live during the third inning of tonight’s game, which is better news. The chat is already open so you can start asking him stuff now.

I am, as if often the case, the moderator of said live chat — the one that will inevitably be accused of carrying out some grand Wilpon conspiracy when I don’t put through the question about why the Mets aren’t signing Manny. This means I’ll be at the studio pretty late tonight, which means I’m cutting out of the office pretty early today. You don’t care about any of that except in that in relates to you, of course, which is to say it’ll be pretty quiet here the rest of the day.

 

Sandwich of the (last) Week

Another week, another delayed sandwich. My bad. Resting my back again. It’s on the mend I think.

This one came via recommendation from noted Twitterer @Bobby_BigWheel, who in fact joined me for the sandwich. That turned out to be important, since I would not have been able to figure out the system on my own. More on that in a bit.

For like the billionth straight week, the sandwich of the week includes pork. Actually, this sandwich includes almost exclusively pork. My bad. I hereby promise that next week’s sandwich will not include pork. Even if that means me eating something humble that I construct myself, like just a ham and cheese or something, I’ll do it. Wait, ham, no!

The sandwich: Porchetta on Italian bread from Di Palo Dairy, 200 Grand St. in Manhattan.

The construction: Porchetta on Italian bread.

Only it’s a little more complex than that…

Important background information: The system at Di Palo is not an intuitive one. This is why it’s good to go with someone experienced like Mr. BigWheel. Since it is a meat-and-cheese shop and not necessarily foremost a sandwich purveyor, you first take a number at the counter, then go pick out bread. When it’s your turn, you hand them the bread you’ve chosen — a loaf of Italian bread is an obvious choice for a hero — then tell them what you want on it, and how much.

A half-pound is a good guideline for a hefty hero-sized sandwich. I don’t know if anyone adds cheese or any other sort of meat to porchetta sandwiches. They were recommended to me with only porchetta, and I was so busy trying to figure out the system (and running a bit late, to boot) that I wasn’t about to stray from the standard.

Porchetta, I should say, is an Italian roast pork. From the Internet, it seems like it is the type of thing that varies pretty widely in terms of preparation and seasoning.

What it looks like:

How it tastes: Amazing. That is to say this is a sandwich that prompts amazement.

Specifically, I am amazed: a) That a food which is technically only one thing — porchetta — can be responsible for such an outrageous array of flavors and textures and b) That I had somehow gone 30 years and nearly four months without eating that thing.

Holy crap, that’s a good thing.

I’m guessing Di Palo’s porchetta — maybe all porchetta? — comes from the belly of the pig (the part we use for bacon), because there’s crispy, salty skin in there, enough to give the whole sandwich some crunch. And then there’s the fat — I know that sounds gross, but consider that there’s no dressing on this sandwich and a lot of what we use to dress sandwiches isn’t much different than pure fat anyway — which seeps into the bread and makes the whole thing practically drip with moisture. And the hunks of pork-flavored pork. Oh lord WE HAVE TO GO BACK.

And the seasonings! I don’t even know what was in there. Rosemary?  Is that rosemary? I think that’s rosemary. It’s delicious. There’s a peppery kick, too — a spicyness that gets you toward the end of the sandwich, that you don’t even notice at the beginning because you’re too busy thinking about how awesome pork is.

How awesome is pork?

Sorry. Look, lest you think this is some sort of weird cultural or religious schaudenfreude and I’m trying to brag that my particular backgrounds allow me to enjoy the meat of this particular beast, trust that I just happen to really, really enjoy the meat of this particular beast. It’s so amazing. I mean, chicken is great and all, but I defy you to find me a chicken that — no matter how it’s prepared — can produce half as many flavors and textures as you’ll find on a sandwich like this one. You can’t. There’s no chicken.

I didn’t even get to the bread on this sandwich. That was great too. Enshrine it!

What it’s worth: You pay for the meat by the pound and the bread is separate, even though they construct it for you. All told, the sandwich was something like $7.16.

How it rates: 93 out of 100.