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OFFICIAL: Trade Deadline Thread

Hotttnickkk said:
To be honest - that's what I initially thought they would do. But now it seems "flexibility" is the key word.

I'm leaning towards them trying to work out a reasonable deal for Big Al. If he wants more $ then walk.

Then try to work out a deal with Millsap.

Actually this is a good problem to have. Having them both for negotiations means that it gives us leverage to get the cost down.
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If you believe this, you are buying the company line, hook, line and sinker.

This is not reality. This assumes the Paul and Al have no other offers. Your scenario will not work out at all.

Howard is the #1 center. Al is #2. Al will get a max deal no matter what the Jazz/Millsap do.

Humphries and others get 12 a year. Paul will be in the 12-14 range. Regardless of what Utah/Al does.

Both will be overpaid.

The Jazz will overpay 1 and tell us it's a great deal.

You will agree, because you trust two guys who are only out to make money of people who trust others.
 
mhindy said:
Yeah I mean I'm not saying it's the end of the world, just that I would rather have Bledsoe than any pg coming out this year.
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To be honest though I'd say the Favors / Kanter combo is not quite ready yet. If you were to compare them to a roast chicken, I guess it'll be like you've just finished thawing them out of the freezer and is just about to throw them in the oven.

On that basis, may be Burke might not be too far behind. I wonder if that thought process was a part of why they didn't pull the trigger.
 
green said:
If you believe this, you are buying the company line, hook, line and sinker.

This is not reality. This assumes the Paul and Al have no other offers. Your scenario will not work out at all.

Howard is the #1 center. Al is #2. Al will get a max deal no matter what the Jazz/Millsap do.

Humphries and others get 12 a year. Paul will be in the 12-14 range. Regardless of what Utah/Al does.

Both will be overpaid.

The Jazz will overpay 1 and tell us it's a great deal.

You will agree, because you trust two guys who are only out to make money of people who trust others.
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But we can offer both of them 5 years though right? Offers they can get from other teams will be only for 4 years.

So in the end, all else being equal, it would be in their best interest to consider our offer as we can offer that extra 1 year.

On that basis, we look at both guys, see who provides the best value for money, then go with that.
 
Hotttnickkk said:
To be honest though I'd say the Favors / Kanter combo is not quite ready yet. If you were to compare them to a roast chicken, I guess it'll be like you've just finished thawing them out of the freezer and is just about to throw them in the oven.
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See I don't get that. What, or how does a player be ready without playing time? It's not like they magically become better by watching from the bench. Everyone knows that isn't the case, and that it's the same old way as it was when Jerry was coach. It won't ever change and I think we all should just accept that.
 
Hotttnickkk said:
But we can offer both of them 5 years though right? Offers they can get from other teams will be only for 4 years.

So in the end, all else being equal, it would be in their best interest to consider our offer as we can offer that extra 1 year.

On that basis, we look at both guys, see who provides the best value for money, then go with that.
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Yeah let's designate Al or Paul our franchise player by giving them a 5 year deal instead of one of your young guys. Al and Paul have proven they are franchise changing talent throughout their careers.

That way we can be spending 65% of our payroll on our 3 big rotation for three years (during the overlap of Favors Kanter and Al deals).

Brilliant!
 
Anyone like Al-fouriq Aminu as an unrestricted FA this summer? Same draft class as Favors and Hayward. Good athlete who is mostly a slasher. Apparently, his problem is consistency, but if the alternative is Marvin Williams....


https://www.youtube.com/watch?feature=player_embedded&v=DrjvZP2li5k
 
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GVC said:
Intriguing.
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themanknownassting said:
See I don't get that. What, or how does a player be ready without playing time? It's not like they magically become better by watching from the bench. Everyone knows that isn't the case, and that it's the same old way as it was when Jerry was coach. It won't ever change and I think we all should just accept that.
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Have you cooked roast chicken before? Or roast Turkey or Roast pork?

- First you take the chicken out of the freezer. (You draft the player)

- Second you take out the plastic wrapping/bag. (Summer camp)

- Thirdly you thaw them out in the microwave - this is done at a very slow temperate as to not damage the texture/fibre of the meat. (You play these guys limited minutes to start of with). Another point to note here is, the more delicate the meat, the lower the heat and the longer the thawing process takes. In fact, if the meat is so delicate - you simply leave the meat out on the bench top at room temperature. This can take up to a couple of hours to thaw out completely.

- Fourthly you pre-heat the oven and put in the meat. (Starting role). At this point you are sure that the meat is ready for cooking - your player is ready for starting role and is prepared to take up the "real heat" of the oven (or the "pressure" of the starting role).

Conclusion - to cook a proper roast chicken you need to follow these steps of preparation. New theory in roast is even more demanding - if you follow what Heston Blumenthal (owner of the award winning "The Fat Duck") is doing - he would slow roast the meat in extremely low heat for 24 hours. This ensures that the meat is really nice and tender and has the full flavor you're looking for.
 
Durrrr said:
Yeah let's designate Al or Paul our franchise player by giving them a 5 year deal instead of one of your young guys. Al and Paul have proven they are franchise changing talent throughout their careers.

That way we can be spending 65% of our payroll on our 3 big rotation for three years (during the overlap of Favors Kanter and Al deals).

Brilliant!
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Well if we sign them at a reasonable rate (remember we're pitting them against each other for the best value), then it will be easy to simply trade them away once Kanter is ready to start and demand big minutes.
 
Hotttnickkk said:
Have you cooked roast chicken before? Or roast Turkey or Roast pork?

- First you take the chicken out of the freezer. (You draft the player)

- Second you take out the plastic wrapping/bag. (Summer camp)

- Thirdly you thaw them out in the microwave - this is done at a very slow temperate as to not damage the texture/fibre of the meat. (You play these guys limited minutes to start of with). Another point to note here is, the more delicate the meat, the lower the heat and the longer the thawing process takes. In fact, if the meat is so delicate - you simply leave the meat out on the bench top at room temperature. This can take up to a couple of hours to thaw out completely.

- Fourthly you pre-heat the oven and put in the meat. (Starting role). At this point you are sure that the meat is ready for cooking - your player is ready for starting role and is prepared to take up the "real heat" of the oven (or the "pressure" of the starting role).

Conclusion - to cook a proper roast chicken you need to follow these steps of preparation. New theory in roast is even more demanding - if you follow what Heston Blumenthal (owner of the award winning "The Fat Duck") is doing - he would slow roast the meat in extremely low heat for 24 hours. This ensures that the meat is really nice and tender and has the full flavor you're looking for.
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You need to put the pipe down, son.
 
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