FANFOOD 2 for 2 RESULTS week 22












Week 22 was a great one for the FANFOOD 2 for 2, although the Dodgers threw a curveball and started Ryu on Sunday, so he didn’t pitch twice in week 22.  All three starts from our picks helped your team. Here are the results followed by a great recipe, this time it’s CARAMELIZED GRILLED SALMON.




Week 22

FANFOOD goes 2 for 3  

Season: .671 (55 for 82)


1. Hyun-Jin Ryu


In his only start of the week, Ryu tossed a strong start Saturday against the Diamondbacks. Ryu allowed two runs on seven hits over 6 2/3 innings. He struck out nine and issued one walk during the outing. Ryu got off to a tremendous start, tossing six scoreless innings to open the game. He seemed to tire in the seventh. A leadoff single came home on a double. After a strikeout and a groundout, Ryu allowed a run-scoring single against a pinch hitter. Ryu left with the game tied, earning a no-decision. He’ll take on the Giants in his next start.


week 22 stats:

Hyun-jin Ryu6.2000720192.70



2. Zack Wheeler


In his first full year in the majors, Zack Wheeler has recorded his first 10-win season, and he seized his 10th win on Sunday in the Mets’ 4-3 victory over the Reds. Wheeler allowed five hits — four singles and a double — over six innings of one-run ball. With six strikeouts, Wheeler has increased his strikeout total for the season to 169 in 170 1/3 innings. He walked only two batters in the outing. In his other start of the week, his defense let him down.  He pitched a decent game and had 8 K’s, giving him 14 for the week.


Week 22 stats:

Zack Wheeler10.210010314142.53




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1 large, (1½ to 1¾ pounds) fillet of salmon skin on
1½ teaspoons coarse sea salt
2 teaspoons dried dill weed
2-3 tablespoons brown sugar


To prevent the salmon fillet from curling up on the grill, score the skin of the salmon by making three diagonal cuts across the back one way and three diagonal cuts the other way, creating a diamond pattern. Be careful to only cut the skin and not into the flesh.

In a large pan, sprinkle the sea salt over the meat side of the salmon fillet.

Next sprinkle the dill weed over the salt. Finally, cover the dill with brown sugar.

Cover the pan and refrigerate the salmon for 2-3 hours, allowing the salmon to cure and dissolve the brown sugar.

Place the salmon, skin side down, on a greased grill (olive oil applied with a paper towel works well) over indirect heat. (Note: this means that you place all the charcoal on one side of the grill. When the coals are ready, the food gets placed on the opposite side of the grill.)

Cover the grill and cook for 10-12 minutes or until the salmon flakes when pierced with a folk. Do not flip when cooking.




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