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The Great Jucy Lucy Hunt

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MINNEAPOLIS, MN — The first thing I planned to do once I got into town and set my suitcase down on Saturday evening was to go get a Jucy Lucy. What is a Jucy Lucy, you ask? It’s a cheeseburger that has the cheese inside the meat patty in addition to on top. It’s a thing here in the Twin Cities.

A couple of places lay claim to inventing it, but my survey of locals told me that I needed to get it either at Matt’s Bar in South Minneapolis or The Blue Door Pub in St. Paul. I was closer to Matt’s so I decided to go there. Oh, and the reason I’m spelling it “Jucy” is because that’s how Matt’s spells it. I don’t know why. I just go with it and try not to insert myself into local politics as much as possible.

Getting my Jucy Lucy was a process. It started by me getting into the elevator in my hotel and encountering my friend Keith Law, of ESPN. If you know Keith you know that his passion for and knowledge of fine cuisine is just as great as it is of and for baseball. I have dined with Keith before and his judgment has never steered me wrong, so I was more than a little unsettled when our conversation went like this:

Me: Hey, Keith. Good to see you!

Keith: Good to see you too!

Me: Where are you headed?

Keith: To a restaurant called Saffron to meet some friends. How about you?

Me: To Matt’s Bar to get one of those Jucy Lucys.

Keith: [a beat or two of silence] . . . Those sound absolutely disgusting. Oh well, if you survive, let’s meet up tomorrow!

All I can say is (a) I am still alive; and (b) I didn’t see Keith anywhere yesterday, so maybe he was killed by the Sautéed Parisian Gnocchi with spring vegetables, soft herbs and black truffle-taleggio cheese fondue at Saffron. Maybe he shoulda gotten one of those cheese-stuffed burgers? Just a thought.

A short cab ride got me to Matt’s, which looked like this at 7PM on Saturday night:

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Those heads on the bottom were part of a long, long line out the door. A long, long line that did not budge for a good while. As I waited for it to move, a Twitter correspondent told me that, if I didn’t feel like waiting, I should walk about a mile to the southeast and go to Northbound Smokehouse and Brewpub instead. That sounded like a capital plan, so I did. I’m glad I did!

Northbound has some fantastic beer, one of which is called the Ground Rule Double IPA. Since it had a baseball name I decided that NBC was paying for it. And I decided to have two. Research, you see. As I sipped my beer, two “small world” incidents occurred in the space of ten minutes.

First, a woman with whom I struck up a conversation said “Oh, you write about baseball? I used to know a guy here in town years and years ago — sorta dated him for a while — who I think writes about baseball. A blogger maybe?” I was prepared for her to say “Aaron Gleeman,” but then I realized that “years and years ago” for a woman her age would’ve put Gleeman in Zubaz and Timberwolves jerseys in the fourth grade, so it couldn’t have been him. But she then said “Bonnes. John Bonnes.” Some of you may know John as “Twins Geek” from Twins Daily, and the podcast partner of Aaron’s on his “Gleeman and the Geek” podcast. Second person I talked to in town knows one of the two Twins bloggers I’ve ever met.

The second small world incident was more of a quirky thing. The bartender took my credit card and said “Craig Calcaterra? Weird. That was the name of my math professor at Metro State.” I know who this is, actually, as he is around my age, got his math PhD at about the same time I was coming out of law school and, because the Internet was new for most of us back in the mid 90s, he and I found each other while ego-surfing, thought it was quite funny and decided that, given our extremely different careers and skill sets, we were opposite poles of the quite small Craig Calcaterra Karass existing in the universe. I’ve never met him, but we used to do things like comment on each other’s websites and friend each other on Facebook in order to confuse people. Make fun of us if you must, but do appreciate that two Craig Calcaterras finding one another in the universe is somewhat less likely than a couple of John Smiths running into one another.

At that point my two ground rule doubles and the coincidences made it feel like the walls were going to fall in on me, so I booked it back to Matt’s. This time the line was not long and I got what I came for:

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Oh, baby. If you ever get one, though, heed the server’s warning about it being very hot. That cheese is molten and it’ll melt your face off, bro.

I washed it down with “The Ringer” from Fulton Beer. I guess I could’ve stretched it into a baseball thing and saying that it was somehow related to Fulton County Stadium, but eh. Besides, Matt’s Bar is a cash-only establishment, so I couldn’t use the company credit card anyway. And, really, some things you have to keep personal. Like the Jucy Lucy. Which, though I don’t think is anything I’d ever make a habit of due to me not wanting to die in my 40s, is something I shall always keep very close to my heart. Because that stuff was awesome, yo.

Your move, Keith.

We’ll see a leaner Yasiel Puig in 2017. Just like we did in 2016.

LOS ANGELES, CA - SEPTEMBER 25:  Yasiel Puig #66 of the Los Angeles Dodgers tips his hat to Vin Scully as he announces his final home game for the Dodgers during the first inning against the Colorado Rockies at Dodger Stadium on September 25, 2016 in Los Angeles, California.  (Photo by Harry How/Getty Images)
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Yasiel Puig made a public appearance today. He was a guest barista at a Coffee Bean and Tea Leaf in Los Angeles as part of a charity . . . thing. I dunno. I just hope that, after finishing the foam on someone’s latte he airmailed it past his fellow barista at the counter and got it to the customer on the fly 300 feet away, after which he flipped the espresso machine. Gotta stay on-brand.

After that he talked about baseball. Puig, who was demoted last season and then brought back up in a part-time role, said that it’s his goal to be a starter again, if not in Los Angeles than someplace else. As for the someplace else, the Dodgers explored a Puig trade last season and it was thought they’d try again this offseason, but it’s been all quiet on that front.

What is Puig, for his part, doing to become a starter again? Getting in shape. From MLB.com:

Puig has been working out at Dodger Stadium the last two weeks. He is conditioning his leaner body to avoid injuries that have plagued him and working with batting coaches in search of regaining the impact bat that once had him on the verge of superstardom . . . The 6-foot-2 Puig, who last year was listed at 240 pounds, now has a personal chef to prepare healthier foods.

A leaner Puig. That’ll certainly be a game-changer, right?

Yet as a new season dawns, the team still hopes he can recapture the form he displayed as a rookie in 2013. The organization asked Puig to slim down and focus on durability rather than musculature. Friedman sounded pleased with the result. Puig had suggested he weighed about 240 pounds, down 15 from his listed weight in 2015.

Oops. That was from January 30, 2016.

If he keeps getting leaner each offseason eventually he’ll just disappear, right?

Corey Dickerson has lost 25 pounds

PORT CHARLOTTE, FL - FEBRUARY 25:  Corey Dickerson #10 of the Tampa Bay Rays poses for a photo during the Rays' photo day on February 25, 2016 at Charlotte Sports Park in Port Charlotte, Florida.  (Photo by Brian Blanco/Getty Images)
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Corey Dickerson of the Tampa Bay Rays wasn’t a super huge guy or anything, but he’s going to be smaller this year: he told reporters today that he’s lost 25 pounds. He attributes it to a new diet and a workout regimen and says it’ll help him with his running, swing and throwing.

Dickerson had a down year in 2016, so if losing 25 pounds is something he thinks will work for him he’s got nothing to lose. Of course the best way for him to improve his numbers is to convince the Rays to trade him back to Colorado, but that’s not likely.