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Edgar Allen Ho posted:It’s peppercorn gravy and it’s good dumbasses, it’s usually served with sausage instead of containing the meat. 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.
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# ? Dec 22, 2020 01:44 |
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# ? May 15, 2024 06:41 |
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Yellow Yoshi posted:yeah, i've always known gravy as the brown stuff in owlfancier's picture Gravy is a rich canvas on which to work and get fat, explore!
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# ? Dec 22, 2020 01:50 |
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Freaquency posted:https://youtu.be/BoFkDmTm2uc Authentic American sausage gravy can only come from a #10 can. This is a sparkling Béchamel.
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# ? Dec 22, 2020 01:56 |
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Iron Crowned posted:Look what I happened upon today at Jungle Jim's I've had both of these. I love both of their respective noodle flavors. These dumplings kinda suck. They're real mushy and, like you said, the flavor of the noodles doesn't really come through. Just a bit of the heat. I can see them being alright in a soup, but that's never how I eat my dumplings.
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# ? Dec 22, 2020 02:05 |
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Re: gravy chat https://www.youtube.com/watch?v=kirSTyLlVoM
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# ? Dec 22, 2020 02:31 |
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https://www.youtube.com/watch?v=e1z4feoNJHk https://www.youtube.com/watch?v=OOWabWF1efY
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# ? Dec 22, 2020 03:16 |
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# ? Dec 22, 2020 03:26 |
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Pop the airbag I loving dare you.
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# ? Dec 22, 2020 03:26 |
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# ? Dec 22, 2020 03:28 |
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Lucky Harms
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# ? Dec 22, 2020 03:40 |
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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. nah it's made in the same skillet as the sausage
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# ? Dec 22, 2020 03:43 |
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hawowanlawow posted:nah it's made in the same skillet as the sausage It's supposed to be traditionally. Odds are if you're buying something with it in a restaurant it's from a mix, which are typically vegetarian. In my experience the mixes often use palm kernel oil because it's super shelf stable.
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# ? Dec 22, 2020 03:52 |
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OwlFancier posted:Pop the airbag I loving dare you. There's MOLTEN CHEESE in there
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# ? Dec 22, 2020 03:57 |
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# ? Dec 22, 2020 04:04 |
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Smashed sandwich and a side of P
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# ? Dec 22, 2020 04:07 |
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# ? Dec 22, 2020 04:51 |
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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. 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.
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# ? Dec 22, 2020 05:14 |
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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. 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.
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# ? Dec 22, 2020 05:20 |
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. A strong difference between grain bills after aging. I've had the common "moonshine" like Ole Smoky and the expensive Mt. Vernon unaged rye whiskey produced in reproduction 18th century stills, and both of them taste almost identical. 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. The good single malts like Glenlivet are still made in pot stills. The harshness of 18th and early 19th century whiskey was more to do with less precision in cutting off the heads and tails of the distillate and giving the whiskey little to no aging from the distillery, relying on wholesalers/rectifiers to finish the product. Some of them legitimately aged their whiskey in casks to get good product. A lot of them cheated with all sorts of poo poo from caramel coloring and lanolin to prune juice and acids. Your average wild west rotgut was likely something pretty terrifying.
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# ? Dec 22, 2020 07:13 |
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McDonald’s Selling ‘Spam Burger’ Topped With Oreo Cookie Crumbs In China
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# ? Dec 22, 2020 07:40 |
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That's a maybe. It depends on how busy the place is and on how much it looks like an awesome version of what I ordered. Crunch time with the kitchen obviously going nuts ? I'll eat it. Average lunch service, no big deal ? That's going back.
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# ? Dec 22, 2020 07:55 |
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Brawnfire posted:I'm tryna figure out what's a good mixer for Laphroaig drambuie
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# ? Dec 22, 2020 08:09 |
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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.
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# ? Dec 22, 2020 08:26 |
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Ah, Hardee's famous Wetburger.
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# ? Dec 22, 2020 08:36 |
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burger pea wet
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# ? Dec 22, 2020 13:15 |
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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" 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.
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# ? Dec 22, 2020 13:53 |
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Whoever invented "butter burgers" needs to be taken out back and put down for the good of humanity as a whole. Wipe Culver's and all their imitators of the face of the map. I don't want the top of my loving burger bun to be wet and slippery.
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# ? Dec 22, 2020 16:36 |
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keep the culver name out your mouth but like, still eat there, you know what I mean
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# ? Dec 22, 2020 17:19 |
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Wasabi the J posted:You got some bad fuckin' food opinions but I defend your right to be wrong. this is the correct opinion, white gravy haters I need to lose ten pounds but now I want a mountain of biscuits and gravy instead
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# ? Dec 22, 2020 17:54 |
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Wasabi the J posted:You got some bad fuckin' food opinions but I defend your right to be wrong. not sure what you think i disagree with here. i'm talking about your average greasy spoon's attempt at sausageless White Gravy which as you say doesn't include salt and the pepper is .1 tsp of pre-ground. i also love biscuits and gravy, or else i wouldn't keep ordering it and being disappointed !!!!!
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# ? Dec 22, 2020 17:58 |
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# ? Dec 22, 2020 19:41 |
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https://twitter.com/JennyENicholson/status/1341216910709387264
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# ? Dec 22, 2020 20:05 |
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# ? Dec 22, 2020 20:57 |
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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.
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# ? Dec 22, 2020 21:03 |
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CannonFodder posted:Mary Stewart's Southern Soul Food in Rialto is what you want. Why would I trust the Scottish to make me southern food
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# ? Dec 22, 2020 21:59 |
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This is a good deal.
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# ? Dec 22, 2020 22:04 |
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Thought this was the almighty loaf at first. https://www.youtube.com/watch?v=4Y35eBZ6K7U
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# ? Dec 22, 2020 23:02 |
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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. Wow, rude. What about heritage and freedom?
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# ? Dec 23, 2020 05:33 |
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The white stuff is mayo... that... I...
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# ? Dec 23, 2020 07:25 |
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# ? May 15, 2024 06:41 |
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Someone on youtube tried and recreated it: https://www.youtube.com/watch?v=wNEJUB_U6c0
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# ? Dec 23, 2020 07:29 |