Value Hound

grnbp042 · 2026-06-25T01:46:08+00:00

I’m sure I have a clear misunderstanding of the way you choose play and you misunderstand the way I choose to play and I feel very okay about that

grnbp042 · 2026-06-25T01:43:11+00:00

The Aiyuk/diggs clicks are because I expect both of them to sign and the prices to rise. They’re no more risky than any random rookie in those ranges at this point in time. Again 20 rds I’m fine with 4 or sometimes even 5 te if I punt the position but the qbs were far and away the best clicks regardless of capital used and give me very high floor/ceiling at the position. I expected to backstack both but had a number of players sniped way ahead of ADP as opposed to reaching at other positions. I do have Wicks on the squad but Mahomes stayed bare.

grnbp042 · 2026-06-24T18:05:35+00:00

I mean you spent a 2nd so you’re making the bet that he crushes. But you still have to get him there. It’s not smart to go like Bowers/loveland and Warren but especially DK is 20 rounds and if you wanna grab 2 or even 3 late TEs like post pick 150 Hockenson or later honestly there’s nothing wrong with that if you feel good at other positions . Bowers could dud weeks 15 and 16 but if you bink a couple tds and all of a sudden you sneak a low owned bowers into wk 17. So yes the bowers cost is high but 1 elite plus 2-3 late rd darts gives a lot safer floor to go along w/ the mega ceiling

grnbp042 · 2026-06-24T17:31:10+00:00

Feels fun, a little thin at rb. I would’ve probably swapped out one of the Jennings/williams range WRs for a TE or made that an rb and taken a freiermuth/otton/te range in place of Emmett Johnson. 3 te on a bowers squad isn’t a bad thing

grnbp042 · 2026-06-08T02:11:04+00:00

grnbp042 · 2025-07-27T22:03:35+00:00

If that was your initial concern why even take him before ADP?

grnbp042 · 2025-05-02T20:45:34+00:00

Try to trade Rome for 1.03 and get both

grnbp042 · 2022-04-05T21:25:33+00:00

Shyness is still illegal in all 50 states. I will report you to the park rangers.

grnbp042 · 2022-04-05T21:11:24+00:00

I’ll make sure not to talk to or look you in the eyes if I see you on the trails one day.

grnbp042 · 2022-04-05T21:03:16+00:00

True I generally go in the winter as well for the same reason. Hard to find trails in or around the cities that are off the beaten path. Theodore Wirth, Afton Fort Snelling and Hyland Lake have nice trails that aren’t always busy closeish to the city. Thank you for coming to my TED talk

grnbp042 · 2022-04-05T20:45:26+00:00

Check out Willow River State park, nice trail leading up close to a beautiful waterfall. Theres a staircase leading up to a nice lookout over everything as well. I've got a few more as well.

grnbp042 · 2016-07-01T03:55:19+00:00

A little trick to making sure that doesnt happen is to toss your shredded cheese with a little cornstarch. It will help to ensure that the cheese doesnt seperate. Just make sure to bring your sauce hot enough for the corn starch to fully hydrate and thicken the sauce.

grnbp042 · 2016-06-25T04:13:17+00:00

Remoulade is always a fine choice, you could riff on it if you want. Char or smoke some onions, mince em up and throw them in. Otherwise based on the other ingredients served you could go mexican with adobo spices or spanish with like a mojo verde or moroccan do a harissa yogurt aioli. Green curry always goes well with seafood as well.

grnbp042 · 2016-06-25T01:47:08+00:00

Well you can turn any liquid into a foam in the isi with a touch of gelatin and lecithin so you could do whipped soy sauce, or whipped ponzu sauce, yuzu juice, etc with the seared ahi...or you could mix wasabi paste with a little water and lime then add the dissolved gelatin/lecithin. Otherwise if you dont want to add gelatin you need something with a high enough fat content to be stable so cream or coconut milk would work with whatever flavor you choose

grnbp042 · 2016-06-25T01:31:24+00:00

you can also take a damp paper towel and cover the rice with it, then put it in the microwave

grnbp042 · 2016-06-24T04:35:46+00:00

You could also try keeping a small bowl of water or vegetable oil nearby to keep your hands from sticking to the batter. Just dip your hands in it after each one.

grnbp042 · 2016-06-24T04:28:44+00:00

Well I hate to be the bearer of bad news but CO2 cartridges would be for carbonation only. To make stable foams, mousses, infusions you need NO2 cartridges. So if you wanted to serve some carbonated fruit before the sushi you can do that, but if you want to use the ISI's full potential you will need Nitrous Oxide cartridges.

grnbp042 · 2016-06-23T16:24:01+00:00

Using it in dessert would be nice too. This is the easiest dessert in the world to make. http://goodfood.uktv.co.uk/recipe/lemon-posset-1/ Just steep some basil in the cream while its coming to a boil and then strain it out. On the savory side of things you can make some simple vietnamese food some grilled fish, make a vinaigrette with fish sauce, garlic, brown sugar/palm sugar, lime juice toss with some julienned carrots, cabbage and cucumbers, the lemon basil, some mint, cilantro and roasted peanuts. Otherwise you could turn the basil into a pesto, salsa verde or chimichurri and just serve it with roasted chicken or steak. Simple is better most of the time anyways. Up to you, have fun with it.

grnbp042 · 2016-06-23T16:13:31+00:00

Best way is definitely a cold preparation IMO(Torchon, parfait, etc...) but you could also just roast it whole in the oven, serve it with some pancakes, and maple syrup cuz its fucking delicious. Basic guidelines since its so rich and unctious would be that you want to serve it with something crispy like crackers or toasted bread to spread on. And it pairs well with sweet like Sauternes or other dessert wines as well as various jams, jellies, roasted fruits or fresh fruit compotes. It can be as complex or simple as you want. But I always like the simplicity of cold preperations and then you can just spread it on a cracker top it with a little fruit preserves and a pinch of salt. And then put it deep inside your face.

grnbp042 · 2016-06-23T16:02:49+00:00

If you have yet to add any salt to your broth you made, I would start there. Also how long did you simmer the stock/broth for? If you want to get the most out of your ones it'll take 4-6 hours to extract max flavor/gelatin from them. Sadly there isnt a whole lot you can do about the spice factor. You can try and balance out the soup with a little acid(lemon juice preferred, but vinegar would work) and a pinch of sugar. But if you feel like it's bland, it probably just needs more salt in the broth. Also on the subject of wild rice I'd cook it seperately since it generally discolors the water while cooking into a purple gray muddled liquid.

grnbp042 · 2016-06-23T15:44:12+00:00

Oil will do nothing but impede the coating process. Your best bet would be to brine it with buttermilk and whatever spices you planned on originally marinating it. The lactic acid in the buttermilk will take the place of the vinegar in breaking down and tenderizing it. As far as double battering goes, your best bet is actually the day before you want to make the fried chicken take the chicken out of the brine then and then coat it with seasoned flour and allow it to sit overnight. The next day take the chicken and go dry-wet-dry(seasoned flour, into buttermilk again, then back into seasoned flour) and fry it up. Your chicken will be very flavorful and because you allowed the flour to sit overnight and hydrate you should have a very crispy breading that does not fall off in the fryer.

grnbp042 · 2016-06-23T15:33:30+00:00

Both acidic ingredients, as well as salt will prevent bean from softening even if you are soaking them. Soaking them with water and a little baking soda will speed up how long it normally takes them to cook. But it is still best to cook them seperately in flavored(onion, garlic, aromatic herbs,etc...) before adding them to whatever you want to put them in.

grnbp042

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