What would be really cool would be if you and Frank did a collaborative channel. I know that each of you have your respective channels but watching you together is super fun to watch. Frank learning from you is great. He seems like he doesn't care that he has a culinary education but that he is willing to learn new techniques, recipes and ingredients that he would not usually use. Great job, Emily! It's great seeing you as a Level 2 on Epicurious too. You've come a long way, baby!
When I was teaching myself to make blueberry cobbler for the heck of it, it just made sense to me add lemon juice and pumpkin pie spice or cinnamon to the blueberry filling.
Love seeing a fellow Canadian on your channel Chef Frank. Who doesn't love blueberries? - This looks like an awesome recipe! - Thanks. - Cheers to both of you!
Another thing that goes super well with blueberries is cardamom! And for my fellow Nordics, ginger (dried and powdered) is amazing in a lingonberry filling.
Yes, I would love to see biscuits or dumplings made with all sorts of ingredients. Butter, lard, oils, Crisco. Back in the day people didn't have access to the range of ingredients we have now. Whatever makes a good biscuit I'm all ears.
Exactly my thought; like a "pudding" @Townsends YT channel would make on the frontier...coals heating from the bottom and from the top. Good recipes stay through generations. Thanks, Emily for jogging my memory regarding grunts. Now I wish I could find the cookbook I saw years ago...had recipes and explanations of crumbles, crisps, grunts, buckles, etc.
@mousiebrown1747 It was quite sudden. He got a heart transplant at the end of March. He posted on his IG channel about it. Healing well so far and doing it with his typical Lorenzo attitude. Keep him in your prayers.
I would imagine this recipe has an “Acadian” roots. Atlantic Canadians who migrated to areas like Maine and Louisiana. When I was a teenager I remember a recipe series from various regions of Atlantic Canada and a variation of this recipe came from Nova Scotia. I am from Newfoundland.
As @ConniMiller mentioned earlier seems perfect for a campfire...Exactly my thought; like a "pudding" @Townsends YT channel would make on the frontier...coals heating from the bottom and from the top. Good recipes stay through generations. Thanks, Emily, for jogging my memory regarding grunts. I wish I could find the cookbook I saw years ago...had recipes and explanations of crumbles, crisps, grunts, buckles, slumps, etc. Subscribing to Emily's channel now.
Do preserved lemons or candied zest come to mind in the "chef up" for this? I can see a couple of ways to make this pop, but as is, a solid dessert dish.
Always love your videos Frank, but why do we have to wait a month for a new video? I wish I lived in a world where there was a new Proto Cooks video every week.
@@EmilyDuncan is Nova Scotia to Canada as Wyoming is to the US? Edit: NVM, it looks more like the Pennsylvania of Canada - has different interesting bits (maybe even a very popular area), but other than that, it's basically empty.
In Australia a cobbler is more similar to the grunt you've made and never has a crumble topping. If it has a crumble, we call it a crumble. And a cobbler has dough in some form on top (scone dough, biscuit dough, dumpling dough, it depends on your mix). So it's interesting, I'm not sure what I'd expect now if I ordered a cobbler in the US. Would it have a crumble topping?
I thought I was watching a cooking video, not a talk show, Come on we don’t need the history of the different styles blueberry Grunt/ Cobbler/ Pies, We want demonstration without the drama associated with this video.👎🏿👎🏿👎🏿👎🏿👎🏿
![ILLSLICK - KILLSHOT REMIX [FULL VERSION]](http://i.ytimg.com/vi/RIK8RrqIAzE/mqdefault.jpg)
Thanks for having me on, Frank!! This was so fun and I’m so thrilled to have gotten to share my very Maritimes blueberry grunt with you 😄
What would be really cool would be if you and Frank did a collaborative channel. I know that each of you have your respective channels but watching you together is super fun to watch. Frank learning from you is great. He seems like he doesn't care that he has a culinary education but that he is willing to learn new techniques, recipes and ingredients that he would not usually use.
Great job, Emily! It's great seeing you as a Level 2 on Epicurious too. You've come a long way, baby!
Always a great time having you on!!!
@@ProtoCookswithChefFrank do you grows any of your own fruits or vegetables
Love to see you two cooking together! So much fun! Add some ketchup!
I kind of read "Marmite blueberry grunt" and now I'm culinarily curious about that. So thanks for the idea, I guess 😁😁
I love watching the friendships, better than the very good food.
I've always added lemon and cinnamon to blueberries! Can I have my Canadian citizenship now? 😂
It's Emily, the amatuer cook. I thought she was going to use a frozen package biscuit mix. Thanks for the collab
When I was teaching myself to make blueberry cobbler for the heck of it, it just made sense to me add lemon juice and pumpkin pie spice or cinnamon to the blueberry filling.
I love your chemistry. Just so comfortable together. You're having so much fun that it makes me want to try the recipe even more!
Thank you!
Thanks Frank & Emily!!!
Such a good video! You guys are so much fun!
Emily's shirt's perfect for a blueberry recipe video
Agreed
Love seeing a fellow Canadian on your channel Chef Frank.
Who doesn't love blueberries? - This looks like an awesome recipe! - Thanks. - Cheers to both of you!
Thanks so much
Another thing that goes super well with blueberries is cardamom! And for my fellow Nordics, ginger (dried and powdered) is amazing in a lingonberry filling.
Have to give them a try!
Yes, I would love to see biscuits or dumplings made with all sorts of ingredients. Butter, lard, oils, Crisco. Back in the day people didn't have access to the range of ingredients we have now. Whatever makes a good biscuit I'm all ears.
Two of my favorite TH-cam chefs, collaborating! Oh happy day!
Thank you!
Love you both!
Great recipe, thanks, will try
Our pleasure!
I can see this being cooked over a campfire. 🔥
Exactly my thought; like a "pudding" @Townsends YT channel would make on the frontier...coals heating from the bottom and from the top. Good recipes stay through generations. Thanks, Emily for jogging my memory regarding grunts. Now I wish I could find the cookbook I saw years ago...had recipes and explanations of crumbles, crisps, grunts, buckles, etc.
yes! biscuit experiment video would be great, please do :D
Coming soon!
That was awesome. Thanks for sharing. 👏🏼
Glad you enjoyed it!
Well this is certainly a surprise to see Blueberry Grunt get featured
"Imagine there is salt"
Well Emily.. This is chef Frank.. We KNOW there is salt 😂
But will she put ketchup on it? We love you Emily 😂
Major LOL!😅
Love the crossover
A welcoming surprise ❤
Emily and Frank strikes again....... I'm here😊
I'm a simple man. I see Frank and Emily, I like the video.
Thank you
I bet you like ketchup 😂
No bad feelings
This looks amazing. I can't wait to try it!
Hello Chef Frank, and hello Emily!
Hope you enjoy
My 2 favorite ppl from epicurious , next time have lorenzo on
He is still healing from his heart transplant. It will be a while. ❤
@@ConniMiller. Say whaaaaat???😲🙏🏻
@mousiebrown1747 It was quite sudden. He got a heart transplant at the end of March. He posted on his IG channel about it. Healing well so far and doing it with his typical Lorenzo attitude. Keep him in your prayers.
And where the hell do you intend to get emu fat!? Did we learn nothing from Australia's defeat!?
What, no catsup?!?
interesting - I would've just called that a cobbler! anyway I want some now
Emily is my favorite Monster. :-D
do the biscuit series!
We call that a cobbler. The one with the crumbles on top is usually called a crisp here. (And we have good blueberries in Michigan too! :)
Thanks for the info
It's a cobbler here in the UK as well, and one of the few times you'll find a Brit deliberately making biscuits instead of scones. 😁
Good blueberries (different “kind” ) in Louisiana in June!
Love you guys xxx
I would imagine this recipe has an “Acadian” roots. Atlantic Canadians who migrated to areas like Maine and Louisiana. When I was a teenager I remember a recipe series from various regions of Atlantic Canada and a variation of this recipe came from Nova Scotia. I am from Newfoundland.
I did not know that blueberry grunts were Canadian!
awesome....looks great and easy....
It is!
where's the ketchup?
nice!
show us the best biscuit, Emily
As @ConniMiller mentioned earlier seems perfect for a campfire...Exactly my thought; like a "pudding" @Townsends YT channel would make on the frontier...coals heating from the bottom and from the top. Good recipes stay through generations. Thanks, Emily, for jogging my memory regarding grunts. I wish I could find the cookbook I saw years ago...had recipes and explanations of crumbles, crisps, grunts, buckles, slumps, etc. Subscribing to Emily's channel now.
Do preserved lemons or candied zest come to mind in the "chef up" for this? I can see a couple of ways to make this pop, but as is, a solid dessert dish.
Always love your videos Frank, but why do we have to wait a month for a new video? I wish I lived in a world where there was a new Proto Cooks video every week.
Working on it!
Wait, Emily is from Canada?
I’m from Nova Scotia!
@@EmilyDuncan is Nova Scotia to Canada as Wyoming is to the US?
Edit: NVM, it looks more like the Pennsylvania of Canada - has different interesting bits (maybe even a very popular area), but other than that, it's basically empty.
In Australia a cobbler is more similar to the grunt you've made and never has a crumble topping. If it has a crumble, we call it a crumble. And a cobbler has dough in some form on top (scone dough, biscuit dough, dumpling dough, it depends on your mix). So it's interesting, I'm not sure what I'd expect now if I ordered a cobbler in the US. Would it have a crumble topping?
Either way is common. Guess it depends on what’s extra in the pantry.
I’m your student
emily wtf you don’t sound remotely like any level 1 chef
have you secretly been a level 2 this entire time lol
That’s the truth!
Second 🥈
I thought I was watching a cooking video, not a talk show,
Come on we don’t need the history of the different styles blueberry Grunt/ Cobbler/ Pies,
We want demonstration without the drama associated with this video.👎🏿👎🏿👎🏿👎🏿👎🏿