thebandit27

No need to apologize for skepticism; the point is that you’ve never been reluctant to say that you don’t think they’re very good...so I doubt that you’re reluctant to say it now.

Based on your posting history, you’re going to have a tough slog convincing folks that you don’t want to say it.

Really easy: put a teaspoon of acid (vinegar, lemon juice, whatever) in a measuring cup; add milk until the total amount of liquid equals the amount of sour milk you need. Set aside for 5 minutes. Done. Wait until you taste them.

Worth it—just make sure you bring the dairy to room temperature first. It sucks when you’re all ready to rip and you discover you forgot that step.

4 oz room temperature cream cheese, 1-1/2 cup confectioners sugar, 1/4 cup melted butter, 3 tbsp milk, 1/2 tsp vanilla, pinch of salt

Ok here’s the recipe: Start with a 1/4 cup warm water (100-115 deg F), add a pinch of sugar and a single use package of dry active yeast. Allow it to activate for a few minutes until ~tripled in size. Dump into a large bowl and add 1/2 cup sugar, 1/3 cup room temperature sour milk, 1/2 cup room temperature milk, 6 tbsp melted butter, 2 tbsp oil, 1 tbsp vanilla, 2 beaten eggs—use a mixer to get that nice and smooth. Add in 1 tsp of salt and start adding flour 1 cup at a time until a dough ball forms when you beat it. You’ll need between 4 and 5 cups. You want it to pull cleanly away from the bowl and not stick to a clean finger when you poke it, but it needs to be supple enough to bounce back. Once you get it there, transfer it to a clean, oven-safe bowl that you’ve greased up really well—COVER IT WITH PLASTIC WRAP. Pop that sucker in the oven at the lowest temperature possible (mine is 170) to get them yeast bros to ferment. After 45 minutes it should double in size. Take it out, gently punch it down, and turn it out onto a very well floured surface. Using your hands, pat that sucker into a rectangle 1/4” thick. Won’t take too long. If for some reason your dough is extra sticky just add more flour 1/2 cup at a time. No big deal. Now that you’ve got your rectangle, it’s time to add the cinnamon filling. Combine 1 tbsp cinnamon with a cup of brown sugar, and divide it in half. Melt a stick of butter in a small bowl and add a dash of vanilla. Layer half the cinnamon-sugar mixture over your rectangle and then brush with half the butter. Repeat to add another layer of goodness. Now roll that baby up starting with the end furthest from you. Try to keep it tight but don’t freak out if it’s a bit loose or you lose some filling out the sides. No worries. Once you’ve got a log rolled up, stop and grab a 12” long piece of dental floss. Seriously. Lift up the log and slide the center of the floss under it—the floss cuts these things perfectly. Put the cut rolls into a 9x13 lined with parchment; it’s okay if they’re touching. Once that’s done, cover it in plastic wrap and pop it back in the oven at the lowest setting for a second rise...takes about an hour. Once you’re there, take em out, heat the oven to 350, and bake for 25 minutes. Smother in cream cheese frosting and eat while reveling in the greatness of life.

Yeah...this one requires a freakin defibrillator post consumption—you may want to block me for a quick second 🤣

Ah ok...maybe tofu would work?

Yeast—so not sure how you get that brilliant rise without it... That said, there’s a ton of butter in it, so while you can probably find a substitute for the eggs, I think it’s the butter that would be the no-go

Typical yeast dough, all purpose flour Standby...it’s long but easy

I have been making badass cinnamon rolls from scratch lately...that do anything for ya?

I am telling y’all they strategically held them all back in caution so that they’d have a better chance at being ready for this game

I actually wanted Darrynton Evans

This is the reason why I wanted a speed back in the draft. Need someone to complement Motor with the skill set he doesn’t have.

This reinforces my opinion that the difference in the game was the 2nd INT. We score on that drive and it’s 21-17 with the ball on TEN 25 (presumably after a touchback) instead of 21-10 on the BUF 12.

there must be something I’m not understanding...you’re dreading a game that you aren’t even going to watch?

You’ve never dreaded a game more than the 4-1 Bills hosting the 4-1 Super Bowl champions on MNF? Forgive me, but 😂😂😂😂😂😂

It’s an issue league-wide. Teams are allowing a ton of points and yards. Buffalo ranks 24th in points allowed and 18th in yards, but remember that there are a half-dozen teams that have played one fewer game. Don't get me wrong: it’s not good, but it’s not crazy bad either.

Indeed. Teams lose games. No need to make any more of it until it becomes a chronic issue.

Too many mistakes to win. Can’t drop passes (one of which results in an early INT that leads to a TD) Can’t miss blocks Can’t turn the ball over on a critical comeback-staging drive Can’t extend drives with penalties Can’t give the QB 9 seconds to throw Gotta clean it up.

Yep.

He’s on IR: https://www.foxsports.com/articles/cfb/bills-place-cornerback-levi-wallace-on-ir-promote-lewis

I will guess that it’s something like a lumbar strain—that would make it really difficult to know whether or not he can go on any given day. They can happen on any given play, but not really present with pain because the athlete is warm and loose...next day? Bam! The lower back locks up and you can’t move (and just for TMI your butt and crotch hurt like a bee-hatch as well). Therapy can help a lot for immediate relief, but until the muscle belly heals it’s tough to say how you’re going to feel any given day. It wouldn’t bother me at all if the team is thinking that they’ll need him more vs the likes of KC and Seattle than Tennessee, and is therefore trying to give him as much rest as possible. All speculative on my part, but just a bit of insight as to what could be happening from a dude with a long history of back injuries.

I will be astonished if Tre White plays in this game. I think we should expect to see Cam Lewis and Josh Norman at corner with Dane Jackson brought up as the backup boundary guy.

that’s a cutout of young Ted Danson from a commercial; not a ghost