Big Centipede posted:

The idea of eating bugs doesn't bother me any. I've eaten mealworms and crickets before but there are some animals I just don't think I could eat. Turtles for example just seem like they'd be gross as gently caress.

PubicMice posted:

SLOSifl posted:

The gently caress is a bap?

Dienes posted:

Look at you making gravy like a sucker when these exist.

Neo_Crimson posted:

It's not the "standard" here but white gravy is a thing, and is made with cream and has chunks of sausage in it. It's not sweet, is actually pretty good on biscuits if properly done.

SymmetryrtemmyS posted:

Here is my recipe for biscuits and gravy. I make it every now and then, and it's in every diner in Oregon, but this is my favorite version. I tried to make it Euro-friendly with the units and ingredients used.

Biscuits:

• 341 grams all purpose flour, chilled (plain flour)
  
• 4 tsp baking powder
  
• 1/4 tsp baking soda = bicarb of soda
  
• 3/4 tsp kosher salt = coarse grained salt, use maldon sea salt or something similar I think
  
• 85 grams butter
  
• 1 cup buttermilk = 1 cup =250ml also if you can't get buttermilk you need to google how to make it yourself or sub in yoghurt/milk mixture or use sour cream
  

• Preheat oven to 425°F
  
• Mix dry ingredients well. Cut in butter then shortening (lard?, not in ingredient list) using your fingers, until the texture resembles coarse crumbs. Don't over do it and don't let the fats get too warm.
  
• Add buttermilk and mix only enough to incorporate. Turn out onto a floured board/counter.
  
• Fold the dough two or three times, press or roll it out to 1/2- to 3/4-inch thick, and cut to desired size. Consolidate and fold the remains a couple of times, flatten, and cut more.
  
• Place them, barely touching, on a half-sheet baking pan lined with a Silpat(or use baking paper) and use your thumb to make a dimple in the center of each biscuit. Brush lightly with buttermilk and bake for about 15-20 minutes, until done.
  

Gravy:

• 500g breakfast sausage or chipolata, removed from casing (pork sausage meat or maybe just use pork mince?)
  
• 4 slices bacon (American style), diced = streaky bacon
  
• 1/2 medium onion or 1-2 shallots, diced finely
  
• 3 cloves garlic, grated or minced finely
  
• 25g flour
  
• Plenty of black pepper
  
• Salt
  
• Sage
  
• 2 cups half-and-half or single cream = 500ml, half and half is half cream half milk
  
• Chunk of butter
  

• Heat a skillet (frying pan) on medium heat, then cook sausage, bacon, and onions, breaking the sausage into small pieces. Reserve the cooked meat and onions and leave the fat in the pan. Cook gradually at this stage - you want to render the meat and extract as much fat as possible.
  
• Stir in flour and cook for 1-2 minutes, then add garlic, pepper, sage, and salt. Stir into the roux and cook until fragrant.
  
• Slowly stir in the half and half, using a small amount of half and half with a small amount of roux in a bowl to make a béchamel.
  
• Stir in the reserved meat and onions. Cook over medium heat until it thickens. Keep in mind it will become slightly thicker when you serve it, and thin it out with milk or half and half.
  
• Stir in the butter and let sit while you prepare the biscuits.
  

To assemble, split biscuits in half while not quite steaming but still warm, laying them inside up. Spoon gravy over the biscuits and garnish with parsley and lots of black pepper.

One biscuit will serve one person. You want to cover the biscuits entirely with gravy and have a little bit left over on the sides.

It is a calorie bomb, and a gut bomb, but it's really tasty fatty indulgence that is good comfort food.

Murphy Brownback posted:

No food I can remember has made me gag as badly as Vegemite. The Australian friend who sent it to me told me to eat a spoonful of it on its own, so I did and I've never wanted to try it on anything since. It sounds especially disgusting on a steak though.