
Добро пожаловать в наш веб-сайт! И, с новым годом всем нашим читающим!
I do apologize for having been absent the past while; as my Twitter updates have suggested, I've been rather ill and basic walking has drained me of energy. Doing the game stats and getting them uploaded itself has been a taxing endeavour, so the game summaries of late have not really been in the cards.
Today, it's time for me to get caught up for the past three games. But it's an opportunity to have a little fun playing catch-up; I figured I'd include an introduction to Russian grilling with a very typically Russian technique (шашлыки -
shashlyki, a form of skewer or kebab) with a marinade with a very typically Russian flavour profile (lots of onion and dill) and a Russian condiment. Although I've been mocked at RealGM for using "BorisDK1" as a username (who uses their real name as an internet handle anyway?), Boris was the name I was given in my first Russian class by my professor; it's as natural to me as "Blake" is. So I get the opportunity to show some appreciation for the culture I've studied more than my own, and get some basketball and some grilling done in one post. Everything's coming up
Milhouse Boris, today!
So, onto some thoughts of the past three games.
The game stat sheet for Jan 4 against Cleveland may be downloaded here.
The game stat sheet for Jan 6 against New Jersey may be downloaded here.
The game stat sheet for Jan 7 against Philadelphia may be downloaded here.
- The Curse of A Slow Pace. The Raptors have quite deliberately killed their pace of play this year. While there is only a weak correlation between pace and offensive and defensive efficiency historically in the NBA (and it might be more incidental than causal, as young teams tend to play at a fast pace and also be quite bad), in the Raptors' case, slowing the pace down has done considerable damage to their offense this year to date. The Raptors currently stand as the 24th ranked offense in the league. Part of that is due to the increased scrutiny that Amir Johnson and DeMar DeRozan are facing from defenses; part of the reason for that scrutiny is because forcing these players to play against set defenses - like pretty much every player - makes things considerably more difficult. Eric Koreen does a decent job pointing out the problem, although he's missing that the defense is still very, very poor (21st ranked as of today, and falling) and that having a transition attack is far more broad than merely getting primary breaks off of turnovers and long rebounds.
- The Curse of Calderon. Jose Calderon has been shooting the lights out of almost every building he's set foot in this year; he's been unreal. This is the first hint he's had of how he played for those six unmatched weeks in 2008 ever since he signed his contract. His defense has been much better, as well. The downside? Well, his defense is currently falling off the face of the earth, back to where it has traditionally been. He's not getting into the paint as much as he was in the first few games, and thus the defense is "loading up" on Amir Johnson and DeMar DeRozan in particular. Now, those two have to be better offensively (Amir's ORat currently sits at 96, which is almost 30 points / 100 possessions worse than last year); however, they also need help from their point guard. Despite his good shooting (which is almost all uncontested or lightly-contested) he's been absolutely useless in ball screen action; defenses are clogging the paint against the hard roll of Johnson and Ed Davis, and daring Calderon to shoot because he cannot drive the ball into the paint. He's making his shots, but he's not shooting enough to really make this team good or to force the defense to lighten up on his screeners. This is an old story with Calderon, unfortunately; it's only been less evident because of his shooting this year. But I do expect his shooting to come back to earth, and as it does so, any advantage which he would otherwise exhibit on the court is pretty much gone.
- Still Care to Grade the Defense, Coach? I know the defense has improved so far from last year, but keep in mind that even last year the Raptors' sat for a while at 19th ranked defensively; mostly it started to tumble after the trade of Jarrett Jack. Right now they sit at 21st. Now, when they can get their opponents to shoot the ball, they do just fine; they're ranked 6th in opponents' eFG% and 7th in defensive rebounding percentage. So where are they going wrong? Well, they don't force opponents to turn the ball over (ranked 30th in opponents TO%) and they hack and foul their way throughout games (ranked 29th in opponents' FT/FGA). It's unlikely that they'll ever force a lot of turnovers with the talent they have now, but they're going to have to do far better at keeping people off of the free throw line. If they can't do that, and opponents either start shooting or rebounding the ball offensively better against the Raptors, they're easily in line for another bottom-5 finish in DRat. That's frankly quite easy to imagine happening.
- The Curse of Bargnani. I'll say it right now just so people who like making controversy might actually read everything I'll say: Bargnani is playing the best basketball of his career right now, and is actually a win-producing player, which he never has been before. Yes, a lot of this owes to defensive strategy which is allowing him to play one-on-one to his heart's content. Even this doesn't mean a whole lot, as he's never been this effective at taking advantage of that kind of defense before; the boy has definitely improved offensively, by a not-inconsiderable margin. He's been very good; let's give the man credit.
However - and there is a BIG "however", here - the team's defense still stinks, ranked 21st in the league and trending worse - way worse. (Don't use opponent FG% to evaluate defense, kids.) Is that attributable to Bargnani? At least at some level, yes; he's only producing 6.4 stops / 36 pace-adjusted minutes (compare to Amir Johnson's 8.6, for example). You do need your post players to be major stop-producers. You can get away with it if a backcourt player has a low amount of stops, so long as they're efficient with their individual defense, but post defenders have to go out on the floor and produce stops for you; they play at too crucial a position to not do that. Further, Bargnani hasn't been particularly efficient, either, with a stop% of only .503 (which is well below league average). Now, can that be overcome with a better frontcourt player? Given how well Amir Johnson has played defensively, it's tough to imagine. We should hold off trying to answer this for now, since there is a lot of basketball yet to be played this year, but we should be definitely asking ourselves the question, "Can a team on which Andrea Bargnani starts and plays considerable minutes be a good defensive team?" Let's keep that at the forefront of our minds for the rest of the season.
Russian Pork Shashlyki with Homemade Russian "Ketchup"
Шашлыки из Свинины с Домашним Томатным Соусом

Now, we've played catch-up (very briefly), and now the promised homemade Russian "ketchup". This is a recipe from Steven Raichlen in
Planet Barbecue
.
Shashlyki are skewers made on the world's most popular type of grill: the mangal. The shapes vary, but basically it's a grateless, open trough containing coals. The sides are usually notched to hold flat skewers in place; the griller then is responsible for rotating the skewers as he or she sees fit. Most people here in North America probably do not have a mangal grill; fortunately, there are alternatives. I know Home Depot has a semi-mangal set that you can place on your grill which takes the skewers off of the grate so you can kind of recreate that grateless idea;
Steven Raichlen also has a set of flat metal skewers, selling at about $9 from amazon.ca. You can go ahead and put the skewers on the grate, of course, but you should also think of ways to creatively go grateless. For instance, just using skewers, you can place two bricks on top of the grate and suspend the skewers on top of those.
Russians used to have a strong preference for making their own condiments; unfortunately, in much the same way that France of all places is suffering an obesity pandemic due to the influence of American-style fast food, Russians are now apparently preferring to buy premade condiments. We do things throwback, here, though - and we do them fresh. So this is a traditional Russian homemade "ketchup" that is going to cut through the very pungent marinade for the шашлыки. Now, I've modified the marinade to make it more typically Russian than Mr. Raichlen's version (which I thought was too stereotypical to be authentic) and to cut the pungency down a couple of notches.
Ingredients
Marinade
Pork shoulder (1 - 1.5 lbs) (Russians typically use pork neck for this meat, if you want to be authentic)
1 white onion
2 cloves garlic
fresh carrots
1 c сметана ("smetana" - can find in Eastern European markets, but can substitute sour cream)
1 tbsp finely chopped fresh dill
1 tbsp paprika
kosher or sea salt, to taste
freshly ground or cracked black peppercorns, to taste
"Ketchup"
3/4 c canned tomato paste
2 tbsp fresh lemon juice
1 clove garlic, minced (or, better, microplaned)
2 tbsp finely chopped fresh cilantro
1 tsp ground coriander
kosher or sea salt, to taste
freshly ground black pepper, to taste
Directions
- Trim the pork shoulder of skin and fat cap. Cut into 1.5" x 1.5" 1.5" cubes.
- Grate onion into a large bowl.
- Microplane garlic into bowl.
- Cut carrots brunoise (that is, 1/8" x 1/8" x 1/8" dice), about 1 1/2 tbsp worth. Add to bowl.
- Add chopped dill, smetana (or sour cream), paprika, salt and pepper to bowl. Mix all ingredients together, then add pork cubes and toss until well-coated. Marinade for at least 2 hours, but no more than four. Raichlen says Russians can never have too much onion, but there's enough pungency after two hours to blow most people's heads clean off.
- To make the ketchup, whisk all ingredients together in a non-reactive bowl. Add water as necessary to thin to a pour-able consistency.
- Thread pork shoulder cubes onto skewers for grilling. NOTE: it is a common North American mistake to put numerous types of foods on the same skewer. Do not do this; different foods cook at different rates. You'll end up with burnt vegetables and underdone meat.
- Prepare grill for direct grilling, grateless if possible (consider using bricks as crypto-jack stands for skewers.). Heat at high temperature.
- Grill skewers until well-browned on all sides; should be 2-3 minutes per side.
- Serve with the "ketchup".