Brine eraser 2: Brine Eraser 2 Goalie Unstrung Lacrosse Head

Best Lacrosse Goalie | Head, stick & Gloves

Finding the best lacrosse goalie head for your game requires time and effort, given the variety of alternatives available today. To determine the best solutions for certain scenarios, we reviewed the top goalie heads available on the market and analyzed their specifications.

What do you know about Lacrosse Goalie?

A lacrosse goalie, often known as a goaltender or keeper, is important in the sport. The only players on the field who can touch the ball with their hands are goalies. They are not, however, permitted to pick up or handle the ball with their hands. Only when at the border are hand touches permitted. There is always a goalie on the field for each team.

Best Lacrosse Goalie of all Time:

Quint Kessenich is regarded as one of the greatest lacrosse goalies ever. Kessenich excelled as a goalie during his playing career, displaying outstanding talent. Kessenich played lacrosse professionally after graduating, especially with the Baltimore Bayhawks in Major League Lacrosse (MLL). He played professionally for several years and also showed off his shot-blocking skills there.

Among Kessenich’s successes as a custodian are his two wins of the Ensign C. Markland Kelly Jr. Award, presented to the best custodian in the country. He has established a reputation as one of the best lacrosse goalies of all time, thanks to his athleticism, competitiveness, and talent in the net.

4 Best Lacrosse Goalie Heads:

The best goalie head can differ depending on the player’s preferences and style of play. Players and experts respect several well-liked goalie heads on the market. Here are a few well-known goalie heads who are known for their abilities:

STX Eclipse:

A popular and well-rated goalie head is the STX Eclipse. It offers goalies a huge stopping surface and reliable performance with its resiliency, wide face shape, and great stiffness.

Brine Eraser 2:

The Brine Eraser 2 goalkeeper head is renowned for its rigidity and lightweight construction. It has a broad face shape, which increases the surface area available for creating saves. For enhanced durability and strength, the sides of the Eraser 2 have been reinforced.

Warrior Nemesis 2:

Lacrosse goalies also frequently favor the Warrior Nemesis 2. It has a strong design, a broad face shape, and superb ball control. The Nemesis 2’s sidewall design enables precise rebounding and outlet passes.

Maverik M4:

Several goalies choose the Maverik M4 goaltender head due to its performance and adaptability. It has a scoop design, increased stiffness, and a wide face shape that facilitates speedy ground ball pickups. The M4 offers the right amount of control and shot-stopping power.

These are just a few examples of goalie heads that have gotten good reviews from athletes and industry experts. Goalies should experiment with several helmets to find the one that best suits their tastes, playing style, and particular requirements on the field.

Best Lacrosse Goalie Chest Protector:

Lacrosse chest protectors are designed to shield your vital organs, which are frequently in harm’s way and could sustain damage from a hard shot. A quality chest protector has a thickly padded surface that is sturdy and offers effective protection without adding weight that can restrict movement.

Best Lacrosse Goalie Gloves:

You’re wearing a strong chest protector and a vision-balanced helmet, but what about your hands?
Your thumb is frequently exposed to multiple strong shots throughout a game because lacrosse goalies’ hands are not positioned properly. A single shot is all it takes to shatter your finger, forcing you to miss many weeks or an entire season of play. A good set of lacrosse goalkeeper gloves is necessary to prevent injuries in the cage. We review the best lacrosse goalie gloves to keep your fingers safe when you’re between the pipes.

How to choose Best Lacrosse Goalie Stick:

The most important factors in selecting a lacrosse goalkeeper stick are personal choice and level of expertise. For instance, do you play better with a very light or robust stick? Both have disadvantages, but depending on the type of keeper you are, they may be as effective.

Best Lacrosse Goalie Save Percentage:

The highest save percentage a professional lacrosse goalie has ever recorded is a moving target. But up to that moment, Drew Adams had been the Major League Lacrosse (MLL) player with the highest save %. Adams recorded a great save percentage of 64.12% while playing for the Long Island Lizards in the 2011 MLL season. He won that season’s MLL Goalkeeper of the Year award due to his exceptional save percentage.

What is a lacrosse goalie called?

The goalie (the goalie, goalkeeper, or keeper) is the most crucial and final line of defense in field lacrosse between the opposing offense and the goal.

What is a lacrosse player called?

A lacrosse team consists of four basic positions for players: defenseman, midfielder, attackman, and goalkeeper.

What are 3 goals in lacrosse called?

Hat tricks happen when players score three goals in a single game in lacrosse, as in other sports with goal scoring. Due to how frequently they occur during a game, fans hardly ever throw hats onto the field to show appreciation.

BA’s Best Chocolate Chip Cookie Recipe

Food director Chris Morocco spent months (truly) developing this chocolate chip cookie recipe—he made nearly 30 batches, plus 10 more in the cross-testing phase—to ensure they were the absolute best. What makes this recipe deliver on that promise? Crispy edges, a buttery chew, and plenty of chocolate chunks in every bite—all without a stand mixer.

The cookies are rooted in classic Toll House flavor, but browning the butter amps up the toasty notes. It’s also key in developing the balance of crisp edges, while a high ratio of brown sugar to white sugar ensures chewy centers. The quality of the pure vanilla extract is also important here; Chris recommends Heilala or Neilsen-Massey, which have enough heft to stand up to rich dark chocolate.

Parchment-paper-lined cookie sheets help keep cleanup to a minimum, so there’s no excuse not to make these. Finish them with a bit of sea salt while they’re cooling on the wire rack if you like and store them in an airtight container for up to three days. They’re great on their own, dunked into milk, or used as a base for ice cream sandwiches.

We understand cookie preferences aren’t uniform—some prefer soft cookies or a chewier finish. If your perfect chocolate chip cookie recipe includes nuts, oats, and seeds, this one has you covered. Toffee bits? No problem. And if you’re gluten-free (and even if not), try these cookies with milk, dark, and white chocolate. No matter the recipe, invest in a cookie scoop if you don’t already have one; uniform dough balls are essential for making evenly sized (and evenly baked) cookies.

All products featured on Bon Appétit are independently selected by our editors. However, when you buy something through the retail links below, we earn an affiliate commission.

Ingredients

Makes 16

1½

cups (200 g) all-purpose flour (spooning into measuring cups, then leveling)

1¼

tsp. (4 g) Diamond Crystal or ¾ tsp. (4 g) Morton kosher salt

¾

tsp. (4 g) baking soda

¾

cup (1½ sticks; 169 g) unsalted butter, divided

1

cup (200 g) (packed) dark brown sugar

¼

cup (50 g) granulated sugar

1

large egg

2

large egg yolks

2

tsp. vanilla extract

6

oz. (170 g) bittersweet chocolate (60%–70% cacao), coarsely chopped, or semisweet chocolate chips

Preparation

1. Step 1

   Place racks in upper and lower thirds of oven; preheat to 375°. Whisk flour, salt, and baking soda in a small bowl; set flour mixture aside.

   Step 2

   Cook ½ cup (1 stick; 113 g) butter in a large saucepan over medium heat, swirling often and scraping bottom of pan with a heatproof rubber spatula, until butter foams, then browns, about 4 minutes. Scrape melted butter and any brown bits into a large heatproof mixing bowl and let cool 1 minute. Cut remaining ¼ cup (½ stick; 56 g) butter into small pieces and add to brown butter (it should start to melt but not foam and sizzle, so test with one piece before adding the rest).

   Step 3

   Once butter is melted, add both sugars and whisk, breaking up any clumps, until sugar is incorporated and no lumps remain. Add egg and egg yolks and whisk until sugar dissolves and mixture is smooth, about 30 seconds. Whisk in vanilla. Using rubber spatula, fold reserved dry ingredients into butter mixture just until no dry spots remain, then fold in chocolate (the cookie dough will be soft but should hold its shape once scooped; if it slumps or oozes after being scooped, stir dough back together several times and let rest 5–10 minutes until scoops hold their shape as the flour hydrates).

   Step 4

   Using a 1½-oz. scoop (3 Tbsp.), portion out 16 balls of dough and divide between 2 parchment-lined rimmed baking sheets. Bake cookies, rotating sheets if cookies are browning very unevenly (otherwise, just leave them alone), until deep golden brown and firm around the edges, 8–10 minutes. Let cool on baking sheets.

   Do Ahead: Cookies can be made 3 days ahead. Store airtight at room temperature.

   Editor’s note: This recipe was originally published in April 2019. Head this way for more of our favorite easy cookie recipes →

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Reviews (1415)

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• Fantastic flavor! However, I do wish they were a little bit thicker and a little bit less greasy. I suppose this could be achieved by a bit of reduction in the butter content and a brief chill as many other reviews are saying. A solid recipe, just not super my taste. If you’re into thinner, richer cookies, then this one is for you.

  • Lindsay

  • Nashville, TN

  • 7/17/2023

• yeah it’s not an exaggeration that these are the best chocolate chip cookies. the browned butter absolutely adds that extra umph the recipe needs to push it over the line. like everyone else before me said, the dough needs to be refrigerated a bit before but other than that, i’ve never had the need to change anything else. everyone i’ve ever made these for are obsessed with them; friends, family, coworkers, literally everyone loves them. my coworkers ask me practically once a month to bring them in and they’re not hard to make so i oblige.

  • amelia

  • augusta, ga

  • 6/11/2023

• These are the most delicious CC cookies I have ever made. They are thin, crispy, buttery and cooking the 1/2 stick of butter to brown creates a slight caramel taste. I did learn after my first try to spread them further apart on the sheet because they do thin out since the dough is thinner than tradition CC cookie recipes. I don’t think I will ever go back to anything now that I have this recipe. They remind me of Tate’s cookies but even better because they are freshly made.

  • Stacy A

  • Rome, NY

  • 6/4/2023

• Made the following changes and they came out lovely, great reviews at the office Bake-off:
  1. chilled dough for 15 minutes
  2. reduced oven temp to 180 degrees Celsius
  Thanks Chris!

  • Gopika K

  • London, UK

  • 5/15/2023

• This is the BEST chocolate chip cookie recipe ever! It is my go to recipe and everyone always raves about them. One note however is the dough definitely should be chilled at least fifteen minutes before starting to bake. They hold together better. Love it!

  • Sam W

  • Lakeland, FL

  • 4/30/2023

• The first time I made this recipe these cookie turned into one big cookie. The next time i learned the crucial step that I needed to take was the second mix of the batter and letting the flour rehydrate and rest. That step made all the difference! I will note that pulling them out while the center looks under done is scary, but letting the cookies cool on the pan does the trick.

  • Anonymous

  • New jersey

  • 4/8/2023

• Love this recipe. The cookies spread out a lot, so make sure you space them out!!! I fit 8 onto a cookie sheet, using a 3oz scoop. Could even go with a smaller scoop. I will try letting them firm up in the freezer a little bit next time, although I like a large, flat cookie. It seems bigger!

  • SameRaina

  • Los Angeles, CA

  • 4/7/2023

• I wish there was a no star option. Worst cooking flop ever from a BA recipe. Followed the recipe perfectly and weighed everything. They ended about 1/8” thick, all baked into a single cookie that was unbelievably greasy. Don’t waste your time.

  • Anne M

  • Wilmington, NC

  • 4/1/2023

• The best cookie I’ve ever made. The only cookie my family requests now. Note – follow the recipe! Once, I used light brown sugar instead of dark brown sugar. NOT THE SAME COOKIE. Also – I had to get used to pulling them out of the oven while they looked underdone in the middle, even though they were brown on the edges.

  • BettyRocker

  • Los Angeles, CA

  • 3/29/2023

• Better than gourmet. Transcendent. Will make them again and again.
  Rich, warm, toffee notes.
  For the love of God, brown the butter.
  Prefer them baked straight out of the freezer.
  Thank you Chris & BA.

• These did NOT turn out like the picture! These cookies flattened out very quickly in the oven and had zero height. While the flavor is good, I will not be making this recipe again.

  • Lesli

  • Seattle,Wa

  • 3/20/2023

• I just made these. They are in the oven. I’m scared because I only made 15 cookies and the recipe calls for 16. Did I eat too much batter? Make them too big? I’ll report back.

  • Amanda

  • Brooklyn

  • 2/28/2023

• Hi, I’m another Colorado baker, at 5280 ft. elevation. I generally don’t adjust for altitude with any baked goods. I also don’t adjust for altitude when baking in Wyoming (at 7,400 ft. elevation) except to increase the baking temp sometimes. This recipe failed horribly. These cookies have ZERO height and spread completely flat in the oven. I allowed the flour to hydrate for about 10 minutes as suggested in the recipe, to make them more scoop-able. They spread out into flat disks which are totally not an enjoyable chocolate chip cookie experience. If I ever try this recipe again I may try increasing the oven temp by 15 degrees, HOWEVER I suspect the real issue is the FLOUR TYPE which BA used compared to what I used. All purpose flour in different brands does NOT make the same cookie. This is well a known fact and BA needs to make a better effort to tell readers WHICH BRAND of flour to use in their recipes. This has been a continual issue with my baking experiences from BA as compared to America’s Test Kitchen baking recipes. ATK specifies the brand of flour because different brands have different protein amounts and thus create totally different cookies. King Arthur all purpose flour would probably have yielded better results that are closer to the picture of the cookie on the recipe with a little height. I measured all ingredients using a kitchen scale so it was not a fault of flour being mis-measured with a cup.

  • Anonymous

  • Denver, CO

  • 2/26/2023

• Easily the best cookies I’ve ever made

  • Jen

  • Seattle, WA

  • 2/14/2023

• I need help with this recipe. I’ve made it twice and both times the cookies flatten out while baking. First in the convection oven and then in a regular oven. I am baking at about 6,800 ft in altitude so I know I may need to adjust a bit. Any suggestions? I added a little more flour and a little less sugar, this last time but the spreading has me puzzled. Plus, then the chocolate is on the bottom and comes away from the cookie. Also, I don’t need all the cooking time. I was pulling the convection oven batches out at about 5 minutes–even after I turned the oven down to 250. I can tell these are going to be great once I make the proper adjustments.

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Sikalastic®-152 EN | Waterproofing

Application information

Mixing ratio

Comp A : Comp B = 8 : 25 (by weight)

Fresh mortar density

~1.8 kg/l

Layer thickness 9 0005

~3 mm applied at least 2 layers (maximum allowable layer thickness 2 mm)

Air temperature

+5 °C to +35 °C

Substrate temperature

+5 °C to +35 °C

Pot life

Approximately 45 min at +20°C

Flash off time/coating

Sikalastic®-152 RU must be properly cured before subsequent coatings or water loading.

The indicated data are approximate holding times at an air temperature of 20-23 °C and a relative humidity of 50-60% and may vary depending on actual conditions applications.

Consumption

Consumption

~1.8 kg/m ² /mm (ready mortar A + B)

This figure is theoretical and does not take into account the increase in material consumption associated with porosity, unevenness and surface level differences , as well as other material losses in the course of work.

Application diagram

MIXING

Sikalastic®-152 RU is mixed at low speed (max. 500 rpm) with an electric mixer. Shake gently Comp. A before use. Then pour ~ ½ comp. A in a suitable container and add Comp. B while stirring slowly. When the mixture is homogeneous, add the remaining amount of comp. A and mix thoroughly for 3-4 minutes until a homogeneous, lump-free solution is achieved.
Never add water or other additives to the material.

APPLICATION

Be guided by the documentation developed for a specific project (technical maps, work plan, instructions and technical regulations for the production of work).

General requirements

Thoroughly dampen the prepared surface before application using clean water until the substrate is saturated. Before application, remove excess water from the surface with a clean sponge or cloth.

Sikalastic®-152 RU must be applied as a continuous coat over the entire area of ​​the protected surface in at least 2 coats.

Manual application

Apply the prepared mortar to the prepared and moistened surface using a notched trowel (trowel) with a tooth height of 3×3 mm. After the first layer has hardened, apply the second layer with a smooth trowel (trowel).

Mechanical Application – Wet Shotcrete

Ready mortar Sikalastic®-152 RU must be loaded into the spraying equipment and then applied onto the prepared wet substrate. After the first layer has hardened, apply the second layer.

Glass fiber reinforcement

In areas with high internal stresses, a special alkali-resistant fiberglass mesh must be placed in the freshly applied first layer of mortar. The mesh must be firmly pressed into the coating with a roller or spatula, avoiding the formation of voids and irregularities.

CLEANING OF INSTRUMENTS

Immediately after work, clean tools and equipment with water, hardened material can only be removed mechanically.

How to clean suede shoes at home

How to care for suede

How to clean suede shoes

How to get stains out of suede shoes

How to clean suede from salt

How to dye suede shoes

How to protect suede from getting wet

How to care for suede

The porous surface of suede makes it absorbent for other substances and is easily soiled by simple friction, rain or dust. To save the material from rapid wear, follow our advice.

First, let’s decide what suede loves and what is strictly prohibited.

Life hacks that ruin shoes

The internet is full of unprofessional advice about caring for suede. We remind you why such tips can ruin shoes:

• Suede must not be steamed with an iron!
  
• Do not wash with milk!
• Do not stretch with ice!

Under the influence of steam, water, milk or ice, shoes will not last long, and the appearance will be immediately spoiled – suede does not tolerate dampness .

About other erroneous life hacks

Doesn’t mean you have to give up suede shoes. The world does not stand still, and the field of shoe care is also developing. Scientific laboratories at major manufacturers are constantly researching the materials of footwear, clothing and accessories in search of solutions to care problems. Means have been created to protect shoes from getting wet, mud and salt stains.

Remember, is easier to keep from getting dirty than it is to clean your shoes. Use water- and dirt-repellent impregnations to protect shoes.