Edgar Allen Ho posted:

It’s peppercorn gravy and it’s good dumbasses, it’s usually served with sausage instead of containing the meat.

E: also since “lol gross american food” is always associated with white people, should be pointed out it was, like most southern food, invented by enslaved people making delicious hearty fare with the bare minimum and taken by white people later

Yellow Yoshi posted:

yeah, i've always known gravy as the brown stuff in owlfancier's picture

Freaquency posted:

https://youtu.be/BoFkDmTm2uc

It’s in that pantheon of foods that looks like a hot mess but is actually really good. There are also wide swings in quality depending on where you get it.

Iron Crowned posted:

Look what I happened upon today at Jungle Jim's



Having just steamed 12 of the spicy kind, I think I can safely say that they're disappointing.

What I've determined over the last year of collecting Korean ramen like Pokemon, is that the noodles make or break it. Korean ramen packets have a great chew to them, which was missing from the dumplings (and also from the bowl style varieties which unfortunately use a noodle with a texture similar to Cup of Noodles).

The filling also contributed to making the flavor a lot milder flavor with the heat only really kicking in like an aftertaste instead of being the flavor as it is with the ramen.

There also was just something missing to the flavor. I didn't have any sauces on hand, and I'm not sure what to pair it with, as soy sauce just made it too salty.

Now the back of the bag did have instructions to make a soup, boil for 5-6 minutes in broth with vegetables, which would probably be pretty loving good.

Cartoon Man posted:

SlothfulCobra posted:

White gravy is a thing, I think mainly based in the south, where they make a totally separate sauce without meat drippings or whatever and call that gravy.

hawowanlawow posted:

nah it's made in the same skillet as the sausage

OwlFancier posted:

Pop the airbag I loving dare you.

TheAardvark posted:

Cartoon Man posted:

chitoryu12 posted:

The only difference between vodka and whiskey before a barrel is that the vodka is generally distilled multiple times and filtered to remove as much flavor as possible. 70-80% of the final flavor of an aged spirit comes from the barrel, and there are aged vodkas out there. The jars of "moonshine" you see at the liquor store are just how whiskey is before it gets aged.

The actual aging process of brown liquor is mysterious and still not totally known by us, which is why nobody's been able to scientifically duplicate it even through trying to analyze and copy the molecules. It's also highly dependent on external temperature and humidity, which is why scotch ages much slower and differently from bourbon aged in the hot south. The St. Augustine Distillery in Florida is the first bourbon distillery in the state and they have to do tricks with swapping between barrels of different sizes to try and balance how rapid the extraction of charred oak compounds is vs. how rapid the oxidation and climate-based factors go, to avoid making something undrinkable.

Fun experiment: put some moonshine in one of those little countertop cocktail aging barrels for 1 month. Marvel at how rapidly it becomes disgusting because you over-oaked it!

more falafel please posted:

There is a noticeable difference between different grain bills, and especially between neutral spirits distilled in a reflux still and spirits distilled in a pot still, since the pot still will leave more of the flavor of the mash. Also, one of the main reasons bourbon ages so quickly and extracts so much oak/vanilla flavor is because bourbon is required to use virgin charred barrels, while other barrel aged spirits can use whatever they want. A lot of scotch is aged in sherry barrels, for instance, and the sherry already leached a lot of the flavor out of the oak.

This is also why "bourbon barrel aging" is a thing, because bourbon distilleries can only use their barrels once, so they sell for (relatively) cheap.

more falafel please posted:

There is a noticeable difference between different grain bills, and especially between neutral spirits distilled in a reflux still and spirits distilled in a pot still, since the pot still will leave more of the flavor of the mash. Also, one of the main reasons bourbon ages so quickly and extracts so much oak/vanilla flavor is because bourbon is required to use virgin charred barrels, while other barrel aged spirits can use whatever they want. A lot of scotch is aged in sherry barrels, for instance, and the sherry already leached a lot of the flavor out of the oak.

This is also why "bourbon barrel aging" is a thing, because bourbon distilleries can only use their barrels once, so they sell for (relatively) cheap.

Elviscat posted:

Yeah, the advent of the reflux still issued a revolution in Whiskey distilling, as the smoother more neutral spirit was easier to mass-produce, and a blend of more neutral whiskey with a select small portion of various single malt pot-stilled whiskey became the whiskey of gentlemen. Those 1800's gentleman's monocles would pop off at the thought of crude, harsh pot stilled whiskey being the expensive, "refined" drink in the modern day.

I really like whiskey.

TheAardvark posted:

Brawnfire posted:

I'm tryna figure out what's a good mixer for Laphroaig

TheAardvark posted:

TheAardvark posted:

TheAardvark posted:

you can defend peppercorn gravy all you want, but in both the north and south it's more often terrible glue than it is tasty. I think it's because without the sausage it requires a LOT of pepper to be good, and that's just not a recipe for "frequently done well in rural America"

I think it's just slightly easier to gently caress up than the rest of your average breakfast menu and that's all it really takes.

TheAardvark posted:

Wasabi the J posted:

You got some bad fuckin' food opinions but I defend your right to be wrong.

White gravy can be disappointing but more often it's just that they didn't include salt or the pepper is just lovely pre-ground pepper.

Like seriously doesn't matter how much stale ground pepper you add to anything, it won't help.

Goddamn I could gently caress UP a big loving biscuits and gravy right now. gently caress.

Wasabi the J posted:

You got some bad fuckin' food opinions but I defend your right to be wrong.

White gravy can be disappointing but more often it's just that they didn't include salt or the pepper is just lovely pre-ground pepper.

Like seriously doesn't matter how much stale ground pepper you add to anything, it won't help.

Goddamn I could gently caress UP a big loving biscuits and gravy right now. gently caress.

LifeSunDeath posted:

LifeSunDeath posted:

LifeSunDeath posted:

Wasabi the J posted:

goddamn sorry west coast y'all suck at southern food and yall do a pretty good job with a lot of other poo poo.

But every southern dish from the west coast has been a bland, floury disappointment. Closest I got was a decent chicken fried steak at a bougie brunch place that closed permanently here in Vegas, which was about at the "plastic table cloth diner" level quality.

I need "roll of paper towels on the table diner" quality southern food.

CannonFodder posted:

Mary Stewart's Southern Soul Food in Rialto is what you want.

LifeSunDeath posted:

SlothfulCobra posted:

https://twitter.com/JennyENicholson/status/1341216910709387264

gschmidl posted:

A German court just decided that no, your cookies may not contain saw dust, even if it's declared as an ingredient and traditionally has always been an ingredient.

Whooping Crabs posted:

McDonald’s Selling ‘Spam Burger’ Topped With Oreo Cookie Crumbs In China