A Very Darrelly Dynasty League

[Boxcar]

Julian Merryweather

 

Gonna PM Jaysblue

[Laika]

Julian Merryweather

 

Gonna PM Jaysblue

 

This is four NA players. Aren't you trying to compete?

[Boxcar]

This is four NA players. Aren't you trying to compete?

 

True, I should be going for Tucker Barnharts and Fernando Rodneys

[Spanky99]

lol

[Dr. Dinger]

Julian Merryweather

 

Gonna PM Jaysblue

 

You are an unbelievable homer.

[Laika]

True, I should be going for Tucker Barnharts and Fernando Rodneys

 

Three of your keepers were your own waiver picks last year. Not that it's any of my business *sips coke zero*

[Boxcar]

Three of your keepers were your own waiver picks last year. Not that it's any of my business *sips coke zero*

 

Sooooo...you're saying I had an amazing waiver draft last year and you trust that I know what I'm doing?

[Spanky99]

This thread's always so amusing, lol.

[Boxcar]

You are an unbelievable homer.

 

Wonder if you'd have said that to Mike, who was planning to take Merryweather with his next pick

[jaysblue]

Clay Buchholz.

 

I'm such a homer.

[Boxcar]

Clay Buchholz.

 

I'm such a homer.

 

f***!!! I missed out on Buttholez

 

May as well start the rebuild

[Spanky99]

38 Twist and Trout - Clock Expires 5:22 AM EST (What a s***** window)

39 London Slayers

40 Burrito Boyz

41 The Five Year Plan

42 25 Year Olds Welcome

43 A 3rd Leg to Stanton

44 Taijuan On!

45 The Bryce is Right

46 25 Year Olds Welcome

47 The New Matt Olsons

[Laika]

That was a brutal window for feather d. Another gentleman’s delay would be fine here

[jaysblue]

That was a brutal window for feather d. Another gentleman’s delay would be fine here

 

You actually do have a heart under that thick skin of yours.

[The Cats Ass]

To Orgfiller: MiLB 53

 

To TCA: Waiver #62 + MiLB 62

 

Yes.

 

Gonna bump this up in case someone wants to update #62 on the draft order.

[Fearthedoc]

Thank you for your gentlemanly patience all.

 

I will take Chase Anderson.

[tafkasg]

I'm taking Longo and will thank you to keep your snarky Sano comments to yourself!

 

PMing next

[havok24]

I took Barnhart. Dinger up.

[Dr. Dinger]

I took Neris. Org is up.

[BTS]

I took Neris. Org is up.

 

Bah. His numbers were insane after his recall last year. I was hoping he'd last to me.

[Orgfiller]

I took Frenchy Cordero. TRM is up.

[tafkasg]

It's Monday night and I'm in the middle of making spaghetti and meatballs. We missed the deadline by 20 minutes. Can you kindly stop being such a hardass?

 

E: that was autocorrect, f*** your mod powers

 

What are your feelings on carrots in the sauce?

 

I was reading apparently a shitload of people do this.

 

I just do the Godfather old man trick of a tiny pinch of sugar.

[Boxcar]

What are your feelings on carrots in the sauce?

 

I was reading apparently a shitload of people do this.

 

I just do the Godfather old man trick of a tiny pinch of sugar.

 

I used sugar because I accidentally fed off all my carrots to my dragon and feeders, but I do usually go for them instead. I like the sweet earthiness they bring and idk...it makes me feel better about the sauce for some reason.

 

You're referring to chunking them and then scooping them out at the end, right?

 

Classic meatball mix, pork, veal, beef, pan fried for a nice crust and then cooked in my basic marinara to finish.

 

I decided to do an impromptu spicy vodka sauce so I threw in a bit of table cream, good glug of vodka, some nice shredded parm and a healthy extra dose of pepper flake. It was incredible, not to toot my own horn.

 

FTR, anyone who can't find San Marzanos, Costco sells them pretty cheap in six packs or the commercial size cans. They work for a great sauce. My GF's co-workers reportedly get excited when they find out she has spaghetti for lunch.

 

Now my question, how chunky do you make your sauce? I usually take my wooden spoon and jab the tomatoes, but I tried using a potato masher to surprisingly superb results.

 

Just please don't tell me your sauce touches a blender.

 

E: broader question for the league, feelings on fresh vs. dry pasta? I used to think fresh was always best but now I don't think that's true. You just can't get an al-dente pasta with fresh.

[tafkasg]

That sounds legitimately f***ing awesome, you're allowed to toot your own horn.

 

Yeah it said to take them out at the end, huh I'll have to try that, my homemade has never been quite perfect.

 

I sperged out about San Marzano tomatoes once in one of the food threads and Boxy is right, they're the best.

 

I don't have strong feelings about texture, but yeah f*** bothering to puree it.

 

100% agree about fresh pasta, for exactly that reason.

 

Also, the best tip my dear mom ever gave me was to keep one sink full of soapy water while you cook, then wash and put s*** away as you go and soak the rest as you eat.

 

Cleaning up is so much less annoying when it's already half done and the rest is presoaked.

 

e: assuming you're not a bougie dishwasher person, then weeeell.

[Dr. Dinger]

Bah. His numbers were insane after his recall last year. I was hoping he'd last to me.

 

I hadn’t looked at his splits, but a 2nd half 43.5% K-BB% is bonkers.

[Boxcar]

That sounds legitimately f***ing awesome, you're allowed to toot your own horn.

 

Yeah it said to take them out at the end, huh I'll have to try that, my homemade has never been quite perfect.

 

I sperged out about San Marzano tomatoes once in one of the food threads and Boxy is right, they're the best.

 

I don't have strong feelings about texture, but yeah f*** bothering to puree it.

 

100% agree about fresh pasta, for exactly that reason.

 

Also, the best tip my dear mom ever gave me was to keep one sink full of soapy water while you cook, then wash and put s*** away as you go and soak the rest as you eat.

 

Cleaning up is so much less annoying when it's already half done and the rest is presoaked.

 

e: assuming you're not a bougie dishwasher person, then weeeell.

 

Wait a minute

 

Since I've vowed to never post in the political thread again, or about Trump, are we becoming friends again? Idk how I feel about this turn of events.

 

Oh, and I'll try to help with the sauce if I can.

 

What's the biggest issue you're having? Not mellow enough? A great way to reduce the cooking time for a great sauce is to chuck a can of tomato paste in that bitch.

 

Here's what I do:

 

Finely dice one large onion. I like to use Spanish onions because I every little bit of sweetness helps.

 

Mince 2-3 cloves of garlic.

 

Olive oil

 

Few shakes of red pepper flake

Generous amount of oregano, fresh or dried, I just use dried.

 

I small can tomato paste

 

1-2 carrots cut into chunks (or a teaspoon of sugar)

 

S&P

 

2 cans of whole San Marzanos

 

1 large sprig of fresh basil

 

Good dollop of butter

 

Saute onions and garlic in a good amount of olive oil on medium until translucent and fragrant. Add red pepper flakes and oregano and let the oil coax out some of their flavour. Add the tomatoes and tomato paste. Mash the tomatoes with your spoon or a potato masher. Add carrots. Taste for seasoning. Add sprig of basil. Cook for a few hours, stirring occasionally. When sauce is to your desired look and consistency, add butter and distribute it through sauce. Refrigerate.

 

Really simple, and I get a delicious sauce every time.

 

E: also, I'm going to become a bougie dishwasher person very soon and I can not wait.

Edited March 5, 2019 by Boxcar

[Spanky99]

I'm taking Longo and will thank you to keep your snarky Sano comments to yourself!

 

PMing next

 

Oh, just saw the news, that suxxxxxxxxxxxxx

[Laika]

Oh, just saw the news, that suxxxxxxxxxxxxx

 

Arghhh, I wonder if he freudian slipped or something to cut his foot!

[P2F]

Good dollop of butter

 

Salted or unsalted?

[P2F]

Arghhh, I wonder if he freudian slipped or something to cut his foot!

 

Probably Freudian slipped down the dugout stairs.