tag:blogger.com,1999:blog-8429363333006205782.post6190401890918848279..comments2023-07-01T04:11:43.073-07:00Comments on Sunday, dinner for two: Blueberry boy baitDoughttp://www.blogger.com/profile/02530183398305576123noreply@blogger.comBlogger5125tag:blogger.com,1999:blog-8429363333006205782.post-18986692347924052182011-12-22T06:07:47.363-08:002011-12-22T06:07:47.363-08:00And I came up as a big long number, hmmmm.And I came up as a big long number, hmmmm.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-8429363333006205782.post-2407173814020328422011-12-22T06:03:52.712-08:002011-12-22T06:03:52.712-08:00I had to ask my smart cubemate what viscosity mean...I had to ask my smart cubemate what viscosity meant. She knew and it's now our word for the day!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-8429363333006205782.post-31878881405645848692011-12-21T20:07:25.815-08:002011-12-21T20:07:25.815-08:00Oops, that should be the viscosity decreases.Oops, that should be the viscosity decreases.Doughttps://www.blogger.com/profile/02530183398305576123noreply@blogger.comtag:blogger.com,1999:blog-8429363333006205782.post-29146663445135363342011-12-21T20:06:32.448-08:002011-12-21T20:06:32.448-08:00For some reason it didn't work in this case. T...For some reason it didn't work in this case. The recipe called for a flour coating. I imagine that the viscosity of the batter increases when as it heats up and that is when the berries sink.Doughttps://www.blogger.com/profile/02530183398305576123noreply@blogger.comtag:blogger.com,1999:blog-8429363333006205782.post-20649382855579812572011-12-21T19:47:53.707-08:002011-12-21T19:47:53.707-08:00A trick I learned for keeping blueberries suspende...A trick I learned for keeping blueberries suspended in muffins may work well here. Coat them lightly in flour before mixing them into the batter. Also I agree with mom, there can't be too many blueberries.Calebhttps://www.blogger.com/profile/06164055888897106316noreply@blogger.com