Some Insider Information to Share

[seattleblue]

Today's insider info up here is how to make another blueberry grunt in a dutch oven

Make sure you have these things available:

40oz of fresh (not frozen) berries. 2.5 lbs. Can you supplement with blackberries and raspberries? Absolutely.
1 lemon for zest and juice
6 tablespoons of unsalted butter
2.25 cups all purpose flour
3/4 cup buttermilk
1 cup sugar
ground cinnamon
vanilla extract
baking powder
baking soda
salt

ok now here's what you do according to the insider

first you're going to prep the filling and temporarily set aside to prep the biscuits.

in a Dutch oven, over medium high heat, cook HALF the berries, 1/2 cup sugar, 1/2 teaspoon ground cinnamon, 1 teaspoon of grated lemon zest, 2 tablespoons of water. Very easy. You stir the mixture til it's thick and jamlike, 10-12 min.

separately in a small bowl whisk 1 tablespoon of lemon juice with 1 teaspoon of cornstarch until combined. after berries are thick and jamlike, add in this mixture along with the remaining HALF the berries and stir together. Cook for another minute until the new berries are heated through, then remove from heat and cover to keep warm.

The only technical trick is with the buttermilk biscuits. you are going to mix melted butter and buttermilk together so it has to be done at the right temp or it'll curdle. you are mixing 3/4 cup buttermilk, 1 teaspoon of vanilla extract with 6 tablespoons unsalted butter, melted and cooled slightly. I like to have the buttermilk out and closer to room temp to make this all easier.

In a dry bowl whisk together 2.25 cups (11.25 oz) all purpose flour with 1.5 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 6 tablespoons of sugar. Slowly stir the buttermilk mixture into this dry mix until dough forms.

Now spoon golf ball size dough pieces (approx 14) onto the top of the berry mixture. Wrap the lid of the dutch oven with a clean dish towel and cover the pot. Return the heat and gently simmer the mixture with pot covered until the biscuits have doubled in size and a toothpick comes out clean.

With the remaining 2 tablespoons of sugar combine it with 1/2 teaspoon ground cinnamon in a little bowl, and use a sprinkler to dust the cinnamon sugar on top of the biscuits. Serve immediately.

The insider said it was 2735 cals and 41g protein total so a sixth of this is a nice 450/7 dessert. E5

[Bubble4427]

Today's insider info up here is how to make another blueberry grunt in a dutch oven

Make sure you have these things available:

40oz of fresh (not frozen) berries. 2.5 lbs. Can you supplement with blackberries and raspberries? Absolutely.
1 lemon for zest and juice
6 tablespoons of unsalted butter
2.25 cups all purpose flour
3/4 cup buttermilk
1 cup sugar
ground cinnamon
vanilla extract
baking powder
baking soda
salt

ok now here's what you do according to the insider

first you're going to prep the filling and temporarily set aside to prep the biscuits.

in a Dutch oven, over medium high heat, cook HALF the berries, 1/2 cup sugar, 1/2 teaspoon ground cinnamon, 1 teaspoon of grated lemon zest, 2 tablespoons of water. Very easy. You stir the mixture til it's thick and jamlike, 10-12 min.

separately in a small bowl whisk 1 tablespoon of lemon juice with 1 teaspoon of cornstarch until combined. after berries are thick and jamlike, add in this mixture along with the remaining HALF the berries and stir together. Cook for another minute until the new berries are heated through, then remove from heat and cover to keep warm.

The only technical trick is with the buttermilk biscuits. you are going to mix melted butter and buttermilk together so it has to be done at the right temp or it'll curdle. you are mixing 3/4 cup buttermilk, 1 teaspoon of vanilla extract with 6 tablespoons unsalted butter, melted and cooled slightly. I like to have the buttermilk out and closer to room temp to make this all easier.

In a dry bowl whisk together 2.25 cups (11.25 oz) all purpose flour with 1.5 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 6 tablespoons of sugar. Slowly stir the buttermilk mixture into this dry mix until dough forms.

Now spoon golf ball size dough pieces (approx 14) onto the top of the berry mixture. Wrap the lid of the dutch oven with a clean dish towel and cover the pot. Return the heat and gently simmer the mixture with pot covered until the biscuits have doubled in size and a toothpick comes out clean.

With the remaining 2 tablespoons of sugar combine it with 1/2 teaspoon ground cinnamon in a little bowl, and use a sprinkler to dust the cinnamon sugar on top of the biscuits. Serve immediately.

The insider said it was 2735 cals and 41g protein total so a sixth of this is a nice 450/7 dessert. E5

Took 2 pages..but finally something in this thread that could be useful

[Harry S Deals]

This was a joke.

I immediately saw right through your joke. I'm glad that you brought up the topic.

No one has been "scouted enough" at this point. The last 4 months of a prospect's development reveals more than the previous 16 years--especially when they are playing against equally talented players. The stakes of a TOP5 picks are extremely high. Bypassing an "Ovechkin" will haunt an NHL city for 20 years.

If the Blues have not pitched tents on the ice to watch the TOP10 players for the rest of the season, they are failing in their duty to the city.

Let's present the other side of the story fully.

The world according to ASOGG:
- The Blues roster needs elite players, especially at 1C and RHD QB. They have not had that for years.

Thomas may not be what is considered "elite" but stop acting like he is some schlub, he was easily a top 10 center in the league last year.

- The ONLY WAY to get young elite 1C and RHD is via the NHL draft.

This is false and has been shown and proven to you time and time and time again.

- Army is BELOW AVERAGE at bringing in talent via the NHL draft, and he needs to pick HIGH to have any chance at bringing in elite talent.

This is also false and is being proven this very year

- Army is UNPROVEN regarding the NHL draft. Drafting HIGH is the only time and way that the work of the scouting dept can be truly evaluated, and Army has not drafted HIGH in 20 years.

This is demonstrably false and has been shown again this year

- Army and the Blues actively sabotage their chances of getting HIGH picks across many years. The best pick that we have had in 20 years is #10 in 2023. No franchise is as adept as the Blues at winning meaningless regular season games in March.

Believe it or not a GM's job is not to tank a team just because some kook who has no vested interest in the team wants a high draft pick year after year after year for some eventual shot possibly at a Connor McDavid.

- Re-whatever 1.0 accomplished very little towards a CUP roster. The best under-23 players in the NHL are NOT on the Blues roster. That's the whole purpose of a re-whatever!!! Why did other teams NOT IN RE-WHATEVER MODE bring in better talent than the Blues?

Injuries and a bad start to the season have derailed this season, which doesn't remotely mean the rebuild is over or we need a complete overhaul. It's just a bad season. They happen.

- Re-whatever 2.0 may accomplish even less unless the approach changes.

That is simply your opinion and I'll trust the guy who built a Stanley Cup Champion over yours.

Tony Feltran and his staff have done very very well with amateur draft and scouting for where the Blues have been picking? Excellent work, nuff said

[seattleblue]

Today's insider info up here is how to make another blueberry grunt in a dutch oven

Make sure you have these things available:

40oz of fresh (not frozen) berries. 2.5 lbs. Can you supplement with blackberries and raspberries? Absolutely.
1 lemon for zest and juice
6 tablespoons of unsalted butter
2.25 cups all purpose flour
3/4 cup buttermilk
1 cup sugar
ground cinnamon
vanilla extract
baking powder
baking soda
salt

ok now here's what you do according to the insider

first you're going to prep the filling and temporarily set aside to prep the biscuits.

in a Dutch oven, over medium high heat, cook HALF the berries, 1/2 cup sugar, 1/2 teaspoon ground cinnamon, 1 teaspoon of grated lemon zest, 2 tablespoons of water. Very easy. You stir the mixture til it's thick and jamlike, 10-12 min.

separately in a small bowl whisk 1 tablespoon of lemon juice with 1 teaspoon of cornstarch until combined. after berries are thick and jamlike, add in this mixture along with the remaining HALF the berries and stir together. Cook for another minute until the new berries are heated through, then remove from heat and cover to keep warm.

The only technical trick is with the buttermilk biscuits. you are going to mix melted butter and buttermilk together so it has to be done at the right temp or it'll curdle. you are mixing 3/4 cup buttermilk, 1 teaspoon of vanilla extract with 6 tablespoons unsalted butter, melted and cooled slightly. I like to have the buttermilk out and closer to room temp to make this all easier.

In a dry bowl whisk together 2.25 cups (11.25 oz) all purpose flour with 1.5 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 6 tablespoons of sugar. Slowly stir the buttermilk mixture into this dry mix until dough forms.

Now spoon golf ball size dough pieces (approx 14) onto the top of the berry mixture. Wrap the lid of the dutch oven with a clean dish towel and cover the pot. Return the heat and gently simmer the mixture with pot covered until the biscuits have doubled in size and a toothpick comes out clean.

With the remaining 2 tablespoons of sugar combine it with 1/2 teaspoon ground cinnamon in a little bowl, and use a sprinkler to dust the cinnamon sugar on top of the biscuits. Serve immediately.

The insider said it was 2735 cals and 41g protein total so a sixth of this is a nice 450/7 dessert. E5

Took 2 pages..but finally something in this thread that could be useful

the true useful info is how to run soup winter. here's what you do you generate as many different soup variations as you can. say 25 soups, soups you know you like, soups you'd be willing to attempt, etc. now write the name of each soup on a little slip of paper and fold it up, put it in a bowl or tin.

on Thursday you take turns alternating weeks picking a soup out of the tin. whoever picks, makes.

Before Sunday you gather your needed ingredients. Sunday morning or early afternoon if you like you can do the mise en place of your onions and garlics and other ingredients, and once a soup mise en place is done it's usually very easy and fun. (Now if a roux is involved, it's more involved.) Bake your own bread or pick some up. Fresh baked bread is so worth it. Or whatever goes with your soup.

Sunday soup. Oct-April. Mid April we are switching to salads. Sunday salad.

[IsDurbanodoingtime]

Today's insider info up here is how to make another blueberry grunt in a dutch oven

Make sure you have these things available:

40oz of fresh (not frozen) berries. 2.5 lbs. Can you supplement with blackberries and raspberries? Absolutely.
1 lemon for zest and juice
6 tablespoons of unsalted butter
2.25 cups all purpose flour
3/4 cup buttermilk
1 cup sugar
ground cinnamon
vanilla extract
baking powder
baking soda
salt

ok now here's what you do according to the insider

first you're going to prep the filling and temporarily set aside to prep the biscuits.

in a Dutch oven, over medium high heat, cook HALF the berries, 1/2 cup sugar, 1/2 teaspoon ground cinnamon, 1 teaspoon of grated lemon zest, 2 tablespoons of water. Very easy. You stir the mixture til it's thick and jamlike, 10-12 min.

separately in a small bowl whisk 1 tablespoon of lemon juice with 1 teaspoon of cornstarch until combined. after berries are thick and jamlike, add in this mixture along with the remaining HALF the berries and stir together. Cook for another minute until the new berries are heated through, then remove from heat and cover to keep warm.

The only technical trick is with the buttermilk biscuits. you are going to mix melted butter and buttermilk together so it has to be done at the right temp or it'll curdle. you are mixing 3/4 cup buttermilk, 1 teaspoon of vanilla extract with 6 tablespoons unsalted butter, melted and cooled slightly. I like to have the buttermilk out and closer to room temp to make this all easier.

In a dry bowl whisk together 2.25 cups (11.25 oz) all purpose flour with 1.5 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 6 tablespoons of sugar. Slowly stir the buttermilk mixture into this dry mix until dough forms.

Now spoon golf ball size dough pieces (approx 14) onto the top of the berry mixture. Wrap the lid of the dutch oven with a clean dish towel and cover the pot. Return the heat and gently simmer the mixture with pot covered until the biscuits have doubled in size and a toothpick comes out clean.

With the remaining 2 tablespoons of sugar combine it with 1/2 teaspoon ground cinnamon in a little bowl, and use a sprinkler to dust the cinnamon sugar on top of the biscuits. Serve immediately.

The insider said it was 2735 cals and 41g protein total so a sixth of this is a nice 450/7 dessert. E5

Not gonna lie this looks awesome. Just got hungry reading it.

[seattleblue]

Not gonna lie this looks awesome. Just got hungry reading it.

I'm making it right now

straight out of the America's Test Kitchen cookbook for dutch ovens. made it at least a dozen times. so easy, so delicious.

[DoneLurking]

This was a joke.

I immediately saw right through your joke. I'm glad that you brought up the topic.

No one has been "scouted enough" at this point. The last 4 months of a prospect's development reveals more than the previous 16 years--especially when they are playing against equally talented players. The stakes of a TOP5 picks are extremely high. Bypassing an "Ovechkin" will haunt an NHL city for 20 years.

If the Blues have not pitched tents on the ice to watch the TOP10 players for the rest of the season, they are failing in their duty to the city.

Let's present the other side of the story fully.

The world according to ASOGG:
- The Blues roster needs elite players, especially at 1C and RHD QB. They have not had that for years.
- The ONLY WAY to get young elite 1C and RHD is via the NHL draft.
- Army is BELOW AVERAGE at bringing in talent via the NHL draft, and he needs to pick HIGH to have any chance at bringing in elite talent.
- Army is UNPROVEN regarding the NHL draft. Drafting HIGH is the only time and way that the work of the scouting dept can be truly evaluated, and Army has not drafted HIGH in 20 years.
- Army and the Blues actively sabotage their chances of getting HIGH picks across many years. The best pick that we have had in 20 years is #10 in 2023. No franchise is as adept as the Blues at winning meaningless regular season games in March.
- Re-whatever 1.0 accomplished very little towards a CUP roster. The best under-23 players in the NHL are NOT on the Blues roster. That's the whole purpose of a re-whatever!!! Why did other teams NOT IN RE-WHATEVER MODE bring in better talent than the Blues?
- Re-whatever 2.0 may accomplish even less unless the approach changes.

I'm in that kind of headspace today, so here goes.

Can you show us any proof of knowing who any other team is scouting right now?

Can you show us any proof that the Blues are either purposely not scouting elite players, or are prioritizing players who fall under your arbitrary ranking of them?

Let the record show this poster has no answer to these questions and will simply avoid hard questions while spamming the board with unsupported poorly reasoned conjecture instead of good faith debate.

[a smell of green grass]

This was a joke.

I immediately saw right through your joke. I'm glad that you brought up the topic.

No one has been "scouted enough" at this point. The last 4 months of a prospect's development reveals more than the previous 16 years--especially when they are playing against equally talented players. The stakes of a TOP5 picks are extremely high. Bypassing an "Ovechkin" will haunt an NHL city for 20 years.

If the Blues have not pitched tents on the ice to watch the TOP10 players for the rest of the season, they are failing in their duty to the city.

Let's present the other side of the story fully.

The world according to ASOGG:
- The Blues roster needs elite players, especially at 1C and RHD QB. They have not had that for years.
- The ONLY WAY to get young elite 1C and RHD is via the NHL draft.
- Army is BELOW AVERAGE at bringing in talent via the NHL draft, and he needs to pick HIGH to have any chance at bringing in elite talent.
- Army is UNPROVEN regarding the NHL draft. Drafting HIGH is the only time and way that the work of the scouting dept can be truly evaluated, and Army has not drafted HIGH in 20 years.
- Army and the Blues actively sabotage their chances of getting HIGH picks across many years. The best pick that we have had in 20 years is #10 in 2023. No franchise is as adept as the Blues at winning meaningless regular season games in March.
- Re-whatever 1.0 accomplished very little towards a CUP roster. The best under-23 players in the NHL are NOT on the Blues roster. That's the whole purpose of a re-whatever!!! Why did other teams NOT IN RE-WHATEVER MODE bring in better talent than the Blues?
- Re-whatever 2.0 may accomplish even less unless the approach changes.

I'm in that kind of headspace today, so here goes.

Can you show us any proof of knowing who any other team is scouting right now?

Can you show us any proof that the Blues are either purposely not scouting elite players, or are prioritizing players who fall under your arbitrary ranking of them?

Let the record show this poster has no answer to these questions and will simply avoid hard questions while spamming the board with unsupported poorly reasoned conjecture instead of good faith debate.

Let the record show that I gladly lay my analysis right next to those who disagree for anyone to compare and contrast. I've said what I said, and so have you and others. No more talking is needed IMO. Let's see who is correct in a few months.

[fish]

This was a joke.

I immediately saw right through your joke. I'm glad that you brought up the topic.

No one has been "scouted enough" at this point. The last 4 months of a prospect's development reveals more than the previous 16 years--especially when they are playing against equally talented players. The stakes of a TOP5 picks are extremely high. Bypassing an "Ovechkin" will haunt an NHL city for 20 years.

If the Blues have not pitched tents on the ice to watch the TOP10 players for the rest of the season, they are failing in their duty to the city.

Let's present the other side of the story fully.

The world according to ASOGG:
- The Blues roster needs elite players, especially at 1C and RHD QB. They have not had that for years.
- The ONLY WAY to get young elite 1C and RHD is via the NHL draft.
- Army is BELOW AVERAGE at bringing in talent via the NHL draft, and he needs to pick HIGH to have any chance at bringing in elite talent.
- Army is UNPROVEN regarding the NHL draft. Drafting HIGH is the only time and way that the work of the scouting dept can be truly evaluated, and Army has not drafted HIGH in 20 years.
- Army and the Blues actively sabotage their chances of getting HIGH picks across many years. The best pick that we have had in 20 years is #10 in 2023. No franchise is as adept as the Blues at winning meaningless regular season games in March.
- Re-whatever 1.0 accomplished very little towards a CUP roster. The best under-23 players in the NHL are NOT on the Blues roster. That's the whole purpose of a re-whatever!!! Why did other teams NOT IN RE-WHATEVER MODE bring in better talent than the Blues?
- Re-whatever 2.0 may accomplish even less unless the approach changes.

I'm in that kind of headspace today, so here goes.

Can you show us any proof of knowing who any other team is scouting right now?

Can you show us any proof that the Blues are either purposely not scouting elite players, or are prioritizing players who fall under your arbitrary ranking of them?

Let the record show this poster has no answer to these questions and will simply avoid hard questions while spamming the board with unsupported poorly reasoned conjecture instead of good faith debate.

Let the record show that I gladly lay my analysis right next to those who disagree for anyone to compare and contrast. I've said what I said, and so have you and others. No more talking is needed IMO. Let's see who is correct in a few months.

Funny because the record clearly shows that you flat out ignore whenever your “facts” are proven to be either hyperbole or plain lies and you make promises that you don’t keep. Other than that you are right

[George Zipp]

Today's insider info up here is how to make another blueberry grunt in a dutch oven

Make sure you have these things available:

40oz of fresh (not frozen) berries. 2.5 lbs. Can you supplement with blackberries and raspberries? Absolutely.
1 lemon for zest and juice
6 tablespoons of unsalted butter
2.25 cups all purpose flour
3/4 cup buttermilk
1 cup sugar
ground cinnamon
vanilla extract
baking powder
baking soda
salt

ok now here's what you do according to the insider

first you're going to prep the filling and temporarily set aside to prep the biscuits.

in a Dutch oven, over medium high heat, cook HALF the berries, 1/2 cup sugar, 1/2 teaspoon ground cinnamon, 1 teaspoon of grated lemon zest, 2 tablespoons of water. Very easy. You stir the mixture til it's thick and jamlike, 10-12 min.

separately in a small bowl whisk 1 tablespoon of lemon juice with 1 teaspoon of cornstarch until combined. after berries are thick and jamlike, add in this mixture along with the remaining HALF the berries and stir together. Cook for another minute until the new berries are heated through, then remove from heat and cover to keep warm.

The only technical trick is with the buttermilk biscuits. you are going to mix melted butter and buttermilk together so it has to be done at the right temp or it'll curdle. you are mixing 3/4 cup buttermilk, 1 teaspoon of vanilla extract with 6 tablespoons unsalted butter, melted and cooled slightly. I like to have the buttermilk out and closer to room temp to make this all easier.

In a dry bowl whisk together 2.25 cups (11.25 oz) all purpose flour with 1.5 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 6 tablespoons of sugar. Slowly stir the buttermilk mixture into this dry mix until dough forms.

Now spoon golf ball size dough pieces (approx 14) onto the top of the berry mixture. Wrap the lid of the dutch oven with a clean dish towel and cover the pot. Return the heat and gently simmer the mixture with pot covered until the biscuits have doubled in size and a toothpick comes out clean.

With the remaining 2 tablespoons of sugar combine it with 1/2 teaspoon ground cinnamon in a little bowl, and use a sprinkler to dust the cinnamon sugar on top of the biscuits. Serve immediately.

The insider said it was 2735 cals and 41g protein total so a sixth of this is a nice 450/7 dessert. E5

You lost me at Dutch Oven but I have the maturity level of a 4th grader. Actually looks delish. My wife has been on a baking experiment tour of several famous cook books. I'm going to share this one with her.

I know you and I have discussed poker. I'm going to whine for a bit here. I am in a downswing for the ages. It's not the money as I don't play for any stakes that matter. It's the flipping principal. I'm running into ridiculous hands. K hi flush to A hi flush. Set over set. Boat over boat. Bluffing into the nuts (that's my favorite and I have mastered that move). Idiots calling with garbage and catching when I'm way ahead. Of course I encourage this but the amount of catching that has gone on lately is so out of whack. And then the non stop hours upon hours upon hours of looking at 9-4, 6-2, 2-8, J-3, 7-3. I'm about ready to take up baking or fishing. It's been 6 plus months of this. Can't remember the last heater I've been on. It's gross.

[a smell of green grass]

This was a joke.

I immediately saw right through your joke. I'm glad that you brought up the topic.

No one has been "scouted enough" at this point. The last 4 months of a prospect's development reveals more than the previous 16 years--especially when they are playing against equally talented players. The stakes of a TOP5 picks are extremely high. Bypassing an "Ovechkin" will haunt an NHL city for 20 years.

If the Blues have not pitched tents on the ice to watch the TOP10 players for the rest of the season, they are failing in their duty to the city.

Let's present the other side of the story fully.

The world according to ASOGG:
- The Blues roster needs elite players, especially at 1C and RHD QB. They have not had that for years.
- The ONLY WAY to get young elite 1C and RHD is via the NHL draft.
- Army is BELOW AVERAGE at bringing in talent via the NHL draft, and he needs to pick HIGH to have any chance at bringing in elite talent.
- Army is UNPROVEN regarding the NHL draft. Drafting HIGH is the only time and way that the work of the scouting dept can be truly evaluated, and Army has not drafted HIGH in 20 years.
- Army and the Blues actively sabotage their chances of getting HIGH picks across many years. The best pick that we have had in 20 years is #10 in 2023. No franchise is as adept as the Blues at winning meaningless regular season games in March.
- Re-whatever 1.0 accomplished very little towards a CUP roster. The best under-23 players in the NHL are NOT on the Blues roster. That's the whole purpose of a re-whatever!!! Why did other teams NOT IN RE-WHATEVER MODE bring in better talent than the Blues?
- Re-whatever 2.0 may accomplish even less unless the approach changes.

I'm in that kind of headspace today, so here goes.

Can you show us any proof of knowing who any other team is scouting right now?

Can you show us any proof that the Blues are either purposely not scouting elite players, or are prioritizing players who fall under your arbitrary ranking of them?

Let the record show this poster has no answer to these questions and will simply avoid hard questions while spamming the board with unsupported poorly reasoned conjecture instead of good faith debate.

Let the record show that I gladly lay my analysis right next to those who disagree for anyone to compare and contrast. I've said what I said, and so have you and others. No more talking is needed IMO. Let's see who is correct in a few months.

Funny because the record clearly shows that you flat out ignore whenever your “facts” are proven to be either hyperbole or plain lies and you make promises that you don’t keep. Other than that you are right

My analysis record speaks for itself.

I'm a hockey analyst and messenger, not a professional full-time debater with no life. You have my analysis. We'll see what happens.

[seattleblue]

Today's insider info up here is how to make another blueberry grunt in a dutch oven

Make sure you have these things available:

40oz of fresh (not frozen) berries. 2.5 lbs. Can you supplement with blackberries and raspberries? Absolutely.
1 lemon for zest and juice
6 tablespoons of unsalted butter
2.25 cups all purpose flour
3/4 cup buttermilk
1 cup sugar
ground cinnamon
vanilla extract
baking powder
baking soda
salt

ok now here's what you do according to the insider

first you're going to prep the filling and temporarily set aside to prep the biscuits.

in a Dutch oven, over medium high heat, cook HALF the berries, 1/2 cup sugar, 1/2 teaspoon ground cinnamon, 1 teaspoon of grated lemon zest, 2 tablespoons of water. Very easy. You stir the mixture til it's thick and jamlike, 10-12 min.

separately in a small bowl whisk 1 tablespoon of lemon juice with 1 teaspoon of cornstarch until combined. after berries are thick and jamlike, add in this mixture along with the remaining HALF the berries and stir together. Cook for another minute until the new berries are heated through, then remove from heat and cover to keep warm.

The only technical trick is with the buttermilk biscuits. you are going to mix melted butter and buttermilk together so it has to be done at the right temp or it'll curdle. you are mixing 3/4 cup buttermilk, 1 teaspoon of vanilla extract with 6 tablespoons unsalted butter, melted and cooled slightly. I like to have the buttermilk out and closer to room temp to make this all easier.

In a dry bowl whisk together 2.25 cups (11.25 oz) all purpose flour with 1.5 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 6 tablespoons of sugar. Slowly stir the buttermilk mixture into this dry mix until dough forms.

Now spoon golf ball size dough pieces (approx 14) onto the top of the berry mixture. Wrap the lid of the dutch oven with a clean dish towel and cover the pot. Return the heat and gently simmer the mixture with pot covered until the biscuits have doubled in size and a toothpick comes out clean.

With the remaining 2 tablespoons of sugar combine it with 1/2 teaspoon ground cinnamon in a little bowl, and use a sprinkler to dust the cinnamon sugar on top of the biscuits. Serve immediately.

The insider said it was 2735 cals and 41g protein total so a sixth of this is a nice 450/7 dessert. E5

You lost me at Dutch Oven but I have the maturity level of a 4th grader. Actually looks delish. My wife has been on a baking experiment tour of several famous cook books. I'm going to share this one with her.

I know you and I have discussed poker. I'm going to whine for a bit here. I am in a downswing for the ages. It's not the money as I don't play for any stakes that matter. It's the flipping principal. I'm running into ridiculous hands. K hi flush to A hi flush. Set over set. Boat over boat. Bluffing into the nuts (that's my favorite and I have mastered that move). Idiots calling with garbage and catching when I'm way ahead. Of course I encourage this but the amount of catching that has gone on lately is so out of whack. And then the non stop hours upon hours upon hours of looking at 9-4, 6-2, 2-8, J-3, 7-3. I'm about ready to take up baking or fishing. It's been 6 plus months of this. Can't remember the last heater I've been on. It's gross.

I hear you on the bad poker run. I have felt that. You perform at or above your own standard, using constant self-scrutiny, and you are forced into a real world test of your belief that averages are a long long game. As is mathematically predictable you will be on occasion. But life is a struggle between knowing and acting. That's the tilt discipline, and it's the single biggest separator of a pro from amateur.

Seriously do yourself a favor and invest in a dutch oven for your stovetop/oven. Incredibly high ROI on this kitchen tool.

I grew up in the midwest with bland food. My foods were defined in some ways by what I would not eat. I did not develop into a cook. I was in so many adventures on my own for so long that I basically did fast food or pickup or prepackaged things at the store. When I cooked it was basic stuff like pasta or rice or baked potatoes, the set it and forget it kind of cooking, When we divvied up chores my partner took cooking.

About five years ago I slowly began making a few meals as my occasional rotation. Then I started baking some breads using the Paul Hollywood book, that was about 4+ years ago. Breads and desserts were a thing for a bit. After my partner watched all 100 films on my noir list I made her a hilarious and spectacular cake/cupcake noir-decorated array. (eg, the cake itself was Blue Velvet). But alas, breads and desserts are caloric. I decided to fully commit to the joke that I could turn myself into elite, movie-screen ready lean ripped shape at my age, because that was indeed a hilarious idea, and that shifted my cooking focus to simply good meals that I wanted to see if I could produce in restaurant quality. A long bookmark list of recipes online and an increasing number of books later, and I am basically making restaurant food in the kitchen a good three nights a week. It is so satisfying to have morphed into an author of food instead of someone food happens to. I wouldn't even say I know chef instincts that well, I am just excellent at finding good recipes, and following directions. If you are someone who wanted to be the change you see in the world, and put your body on the line trying to do it for decades, and then accepted it is just not happening since it's too late, game over, cooking increasingly refined and delicious meals is incredibly soothing. A completely unexpected but satisfying transformation.

[George Zipp]

Today's insider info up here is how to make another blueberry grunt in a dutch oven

Make sure you have these things available:

40oz of fresh (not frozen) berries. 2.5 lbs. Can you supplement with blackberries and raspberries? Absolutely.
1 lemon for zest and juice
6 tablespoons of unsalted butter
2.25 cups all purpose flour
3/4 cup buttermilk
1 cup sugar
ground cinnamon
vanilla extract
baking powder
baking soda
salt

ok now here's what you do according to the insider

first you're going to prep the filling and temporarily set aside to prep the biscuits.

in a Dutch oven, over medium high heat, cook HALF the berries, 1/2 cup sugar, 1/2 teaspoon ground cinnamon, 1 teaspoon of grated lemon zest, 2 tablespoons of water. Very easy. You stir the mixture til it's thick and jamlike, 10-12 min.

separately in a small bowl whisk 1 tablespoon of lemon juice with 1 teaspoon of cornstarch until combined. after berries are thick and jamlike, add in this mixture along with the remaining HALF the berries and stir together. Cook for another minute until the new berries are heated through, then remove from heat and cover to keep warm.

The only technical trick is with the buttermilk biscuits. you are going to mix melted butter and buttermilk together so it has to be done at the right temp or it'll curdle. you are mixing 3/4 cup buttermilk, 1 teaspoon of vanilla extract with 6 tablespoons unsalted butter, melted and cooled slightly. I like to have the buttermilk out and closer to room temp to make this all easier.

In a dry bowl whisk together 2.25 cups (11.25 oz) all purpose flour with 1.5 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 6 tablespoons of sugar. Slowly stir the buttermilk mixture into this dry mix until dough forms.

Now spoon golf ball size dough pieces (approx 14) onto the top of the berry mixture. Wrap the lid of the dutch oven with a clean dish towel and cover the pot. Return the heat and gently simmer the mixture with pot covered until the biscuits have doubled in size and a toothpick comes out clean.

With the remaining 2 tablespoons of sugar combine it with 1/2 teaspoon ground cinnamon in a little bowl, and use a sprinkler to dust the cinnamon sugar on top of the biscuits. Serve immediately.

The insider said it was 2735 cals and 41g protein total so a sixth of this is a nice 450/7 dessert. E5

You lost me at Dutch Oven but I have the maturity level of a 4th grader. Actually looks delish. My wife has been on a baking experiment tour of several famous cook books. I'm going to share this one with her.

I know you and I have discussed poker. I'm going to whine for a bit here. I am in a downswing for the ages. It's not the money as I don't play for any stakes that matter. It's the flipping principal. I'm running into ridiculous hands. K hi flush to A hi flush. Set over set. Boat over boat. Bluffing into the nuts (that's my favorite and I have mastered that move). Idiots calling with garbage and catching when I'm way ahead. Of course I encourage this but the amount of catching that has gone on lately is so out of whack. And then the non stop hours upon hours upon hours of looking at 9-4, 6-2, 2-8, J-3, 7-3. I'm about ready to take up baking or fishing. It's been 6 plus months of this. Can't remember the last heater I've been on. It's gross.

I hear you on the bad poker run. I have felt that. You perform at or above your own standard, using constant self-scrutiny, and you are forced into a real world test of your belief that averages are a long long game. As is mathematically predictable you will be on occasion. But life is a struggle between knowing and acting. That's the tilt discipline, and it's the single biggest separator of a pro from amateur.

Seriously do yourself a favor and invest in a dutch oven for your stovetop/oven. Incredibly high ROI on this kitchen tool.

I grew up in the midwest with bland food. My foods were defined in some ways by what I would not eat. I did not develop into a cook. I was in so many adventures on my own for so long that I basically did fast food or pickup or prepackaged things at the store. When I cooked it was basic stuff like pasta or rice or baked potatoes, the set it and forget it kind of cooking, When we divvied up chores my partner took cooking.

About five years ago I slowly began making a few meals as my occasional rotation. Then I started baking some breads using the Paul Hollywood book, that was about 4+ years ago. Breads and desserts were a thing for a bit. After my partner watched all 100 films on my noir list I made her a hilarious and spectacular cake/cupcake noir-decorated array. (eg, the cake itself was Blue Velvet). But alas, breads and desserts are caloric. I decided to fully commit to the joke that I could turn myself into elite, movie-screen ready lean ripped shape at my age, because that was indeed a hilarious idea, and that shifted my cooking focus to simply good meals that I wanted to see if I could produce in restaurant quality. A long bookmark list of recipes online and an increasing number of books later, and I am basically making restaurant food in the kitchen a good three nights a week. It is so satisfying to have morphed into an author of food instead of someone food happens to. I wouldn't even say I know chef instincts that well, I am just excellent at finding good recipes, and following directions. If you are someone who wanted to be the change you see in the world, and put your body on the line trying to do it for decades, and then accepted it is just not happening since it's too late, game over, cooking increasingly refined and delicious meals is incredibly soothing. A completely unexpected but satisfying transformation.

I have zero ownership of the cooking in my house. I am super lucky to have a wife who not only loves to cook and bake but excels at both. We recently did a full redo of our kitchen and she has all bells and whistles. I’m going to mention the Dutch oven.

Love the blue velvet reference. Such a great film. Candy colored clown…….hello neighbor…..inhales gas and screams I’ll [fork] anything that moves. And back to my 4th grade maturity we have a very naked Isabella Rossellini.

[seattleblue]

I have zero ownership of the cooking in my house. I am super lucky to have a wife who not only loves to cook and bake but excels at both. We recently did a full redo of our kitchen and she has all bells and whistles. I’m going to mention the Dutch oven.

Love the blue velvet reference. Such a great film. Candy colored clown…….hello neighbor…..inhales gas and screams I’ll [fork] anything that moves. And back to my 4th grade maturity we have a very naked Isabella Rossellini.

Here is what I love about my dutch oven. for like 55 bucks I got a beautiful blue ceramic dutch oven pot. It's easy to clean, it can do pretty much every type of meal including breads desserts soups in addition to all the entrees and one pot meals. holds heat well. you can use it on the stovetop, you can put it in your oven. It is my #1 go to pot.It looks attractive sitting out on your stove, like a colored pottery piece in the kitchen. Now ... if you do adopt a dutch oven and/or you make a blueberry grunt then you have to come back and post a reply recipe from your wife.*

Blue Velvet is one dark film, and meets my doom ending criteria for its sarcastic Black Hole Sun video-style, obviously fake, happy ending. I loved Rossellini in Cousins. Her performance in Blue Velvet is one of the bravest performances I've seen. When I was younger & saw it as a teenager I reacted in a more black and white way to the most provocative part of that film, and did not like the film. Now, more knowledgeable about life, I respect its greatness. It takes being older before a person can understand the edge Lynch is playing with. Her willingness to inhabit a real space with that made this film what it is. I'm enjoying his book Catching the Big Fish it's on my bedstand.

*Think pescatarian. I still don't do eggs, beets, olives, artichokes, eggplant, stay away from that stuff lol. Eggs as baking ingredient of course. We will both eat fake meat in instances where it's a decent substitute, and I eat real meat in an ideal sporadic balance.

[Aesa]

I have zero ownership of the cooking in my house. I am super lucky to have a wife who not only loves to cook and bake but excels at both. We recently did a full redo of our kitchen and she has all bells and whistles. I’m going to mention the Dutch oven.

Love the blue velvet reference. Such a great film. Candy colored clown…….hello neighbor…..inhales gas and screams I’ll [fork] anything that moves. And back to my 4th grade maturity we have a very naked Isabella Rossellini.

Here is what I love about my dutch oven. for like 55 bucks I got a beautiful blue ceramic dutch oven pot. It's easy to clean, it can do pretty much every type of meal including breads desserts soups in addition to all the entrees and one pot meals. holds heat well. you can use it on the stovetop, you can put it in your oven. It is my #1 go to pot.It looks attractive sitting out on your stove, like a colored pottery piece in the kitchen. Now ... if you do adopt a dutch oven and/or you make a blueberry grunt then you have to come back and post a reply recipe from your wife.*

Blue Velvet is one dark film, and meets my doom ending criteria for its sarcastic Black Hole Sun video-style, obviously fake, happy ending. I loved Rossellini in Cousins. Her performance in Blue Velvet is one of the bravest performances I've seen. When I was younger & saw it as a teenager I reacted in a more black and white way to the most provocative part of that film, and did not like the film. Now, more knowledgeable about life, I respect its greatness. It takes being older before a person can understand the edge Lynch is playing with. Her willingness to inhabit a real space with that made this film what it is. I'm enjoying his book Catching the Big Fish it's on my bedstand.

*Think pescatarian. I still don't do eggs, beets, olives, artichokes, eggplant, stay away from that stuff lol. Eggs as baking ingredient of course. We will both eat fake meat in instances where it's a decent substitute, and I eat real meat in an ideal sporadic balance.

You are referring to meat made from plants like the Impossible Whopper, not lab grown meat, I hope.

[seattleblue]

You are referring to meat made from plants like the Impossible Whopper, not lab grown meat, I hope.

yeah like beyond meat or field roast sausage or abbots or whatever, there is a growing market. they're getting better. I can make a decent meatloaf with a beyond block. stuff you get at the store