― Nick, Thursday, 20 September 2001 00:00 (twenty-two years ago) link
― nathalie, Thursday, 20 September 2001 00:00 (twenty-two years ago) link
― Samantha, Thursday, 20 September 2001 00:00 (twenty-two years ago) link
― Dan Perry, Thursday, 20 September 2001 00:00 (twenty-two years ago) link
― Tracer Hand, Thursday, 20 September 2001 00:00 (twenty-two years ago) link
DV, explain yr rogue hash browns!
― rezna, Thursday, 20 September 2001 00:00 (twenty-two years ago) link
― David Raposa, Thursday, 20 September 2001 00:00 (twenty-two years ago) link
― mark s, Thursday, 20 September 2001 00:00 (twenty-two years ago) link
Now that that's settled: biscuits. Do you have biscuits in the southern-U.S. sense, the lardy doughy kind that get smothered in "country" gravy? And if so, what do you call those?
― Nitsuh, Thursday, 20 September 2001 00:00 (twenty-two years ago) link
― Sean, Thursday, 20 September 2001 00:00 (twenty-two years ago) link
― Madchen, Thursday, 20 September 2001 00:00 (twenty-two years ago) link
― Ronan, Thursday, 20 September 2001 00:00 (twenty-two years ago) link
― Richard Tunnicliffe, Thursday, 20 September 2001 00:00 (twenty-two years ago) link
american biscuits - savory scones good with grits and gravy
― Ed, Thursday, 20 September 2001 00:00 (twenty-two years ago) link
― Maria, Thursday, 20 September 2001 00:00 (twenty-two years ago) link
― Kris, Thursday, 20 September 2001 00:00 (twenty-two years ago) link
― Nicole, Thursday, 20 September 2001 00:00 (twenty-two years ago) link
― Tracer Hand, Friday, 21 September 2001 00:00 (twenty-two years ago) link
― chris, Friday, 21 September 2001 00:00 (twenty-two years ago) link
― Nicky D, Friday, 21 September 2001 00:00 (twenty-two years ago) link
― Nick, Friday, 21 September 2001 00:00 (twenty-two years ago) link
― lynn, Friday, 17 October 2003 10:28 (twenty years ago) link
― lynn, Friday, 17 October 2003 10:30 (twenty years ago) link
I thought that in Spanish, limes = limas and lemons = limones... ?
*ponders where her English/Spanish dictionary is*
*leaves post be*
― Many Coloured Halo (Dee the Lurker), Friday, 17 October 2003 11:20 (twenty years ago) link
I can't think of any more at the moment. I understand Nick D is au fait with 'roll and tattie scone'.
― Madchen (Madchen), Friday, 17 October 2003 12:15 (twenty years ago) link
Chorley cakes are still chorley cakes in chorley. Lancashire cheese is still lancashire cheese on the markets in Lancashire..etc., etc.
― Vicky (Vicky), Friday, 17 October 2003 12:32 (twenty years ago) link
― Tracer Hand (tracerhand), Friday, 17 October 2003 12:41 (twenty years ago) link
― chris (chris), Friday, 17 October 2003 12:51 (twenty years ago) link
― MarkH (MarkH), Friday, 17 October 2003 12:55 (twenty years ago) link
― Madchen (Madchen), Friday, 17 October 2003 13:01 (twenty years ago) link
― oops (Oops), Friday, 17 October 2003 21:57 (twenty years ago) link
But the meaning would be more like "salvaged bread," because it developed as a way to use stale bread.
And in the U.S. we call American cheese "American cheese," or "American-style processed cheese food product." I sincerely hope this product is not available in other countries; so many people hate America for so many other reasons.
― j.lu (j.lu), Friday, 17 October 2003 22:04 (twenty years ago) link
Worst reasoning ever?
― N. (nickdastoor), Monday, 20 October 2003 22:22 (twenty years ago) link
And if yo' mama or grandmama knows how to make biscuits, they ain't heavy. If you go to "soul food" restaurants in NYC catering to the Vice magazine crowd, they probably weigh a ton. Or a tonne. No comparison.
In France, all toast is french toast,all kisses are ...all letters are...
from a piece describing the English to American "translation" of the Harry Potter books: (http://www.worldwidewords.org/topicalwords/tw-cru1.htm)
Mr Gleick’s greatest castigation was reserved for crumpet, which the translators of the first book reportedly changed to English muffin. There are two things wrong with this: one culinary, one cultural.It is true that English muffins and crumpets are related things, though neither should be (or could be) confused with an American muffin, which to British eyes and taste buds is a sweet-tasting cake. Both muffins and crumpets are flat discs about three inches across and an inch or so deep, cooked in a pan or on a griddle, in the process generating deep dimples on one side to soak up the butter, which must be applied liberally once the cake has been toasted. The difference between them lies in the composition of the mixture used, which makes muffins feel and taste rather more like bread; in addition, muffins are baked on both sides, so they must be cut in two before they can be toasted.It’s the cultural associations—immediately recognisable to most English readers—that matter most. Toasting crumpets for tea in front of an open fire on winter days in the company of parents or friends is an old image of comfortable, unthreatening middle-class English life of an older period. It’s associated especially with boarding school, and features in school stories going back more than a century, of which the Harry Potter books are just the most recent. You can’t expect an American youngster to appreciate all these subtleties, but to remove the potential of doing so is a pity.Crumpets have been known for several centuries, though the origin of the name is obscure. It is first recorded in the modern spelling and sense in the eighteenth century, though earlier there was something called a crompid cake, where crompid means curved up or bent into a curve, which is what usually happens to thin cakes baked on a griddle; the word may be linked to crumb, crimp and other words from a common Germanic origin.In the 1930s, the word became British English slang for a woman regarded as an object of sexual desire. No doubt men remembered their schooldays and associated female pulchritude with something tasty. (In the 1960s the British broadcaster Joan Bakewell was infamously described, in a quote attributed to the late Frank Muir, as “the thinking man’s crumpet”.) It was earlier a slang term for the head, and also served for a while as a term of endearment (as in P G Wodehouse’s Eggs, Beans and Crumpets).
― Skottie, Tuesday, 21 October 2003 03:37 (twenty years ago) link
― Skottie, Tuesday, 21 October 2003 03:44 (twenty years ago) link
Anyway this isn't about me, it's about faggots.
― czn, Friday, 25 January 2008 19:48 (sixteen years ago) link
Aren't faggots like meatballs?
The biscuits refered to above are like most similar in texture and weight etc. to scones, I guess. I have tried to explain the idea of gravy covered scone like things to my husband and it blows his mind but that's the best example I could come up with.
― ENBB, Friday, 25 January 2008 19:52 (sixteen years ago) link
This is an American biscuit, with gravy being ladled on:
http://images.jupiterimages.com/common/detail/87/03/23030387.jpg
They are buttery and usually have a soft, doughy center. You can add sausage gravy as seen above and have them for breakfast; you can also eat them alongside entrees, possibly buttering them or spreading a little honey in the center.
― nabisco, Friday, 25 January 2008 20:05 (sixteen years ago) link
Those look quite delicious.
― czn, Friday, 25 January 2008 20:06 (sixteen years ago) link
Popeyes® Chicken and Biscuits
I miss
You
― warmsherry, Friday, 25 January 2008 20:17 (sixteen years ago) link
they don't call them anything. they eat them. (har har)
isn't it sad that after SEVEN years I came up with the same crap joke (before clicking on the thread)?
― stevienixed, Friday, 25 January 2008 20:23 (sixteen years ago) link
is this where we start the - "that's not gravy" discussion? it's more of bechamel kind of affair.
― Porkpie, Friday, 25 January 2008 22:21 (sixteen years ago) link
I want to know, why does Trader Joe's call their English muffins British muffins?
― jaymc, Friday, 25 January 2008 22:24 (sixteen years ago) link
Actually no, Porkpie -- I think technically the distinction would be that white/country gravy starts from the sausage's own fat/drippings (plus flour, cream) rather than butter, like bechamel.
― nabisco, Friday, 25 January 2008 22:42 (sixteen years ago) link
Sometimes they don't even use any dairy! But the most common approach = brown some sausage, whisk flour into the fat/drippings, splash in milk/cream
― nabisco, Friday, 25 January 2008 22:49 (sixteen years ago) link
It's the dairy that throws me, that just can't be gravy, it's effectively a roux based sauce. To me gravy is meat juices plus booze/stock, and you skim away the fat.
so there we are, back to what the english call english muffins.....
― Porkpie, Friday, 25 January 2008 23:11 (sixteen years ago) link
I get a nice heart-attacky gravy using half lowfat milk, half water. The secret is browning your flour in the pig fat to a deep dark roux, skating right up to the edge of burning it. Generously salted and a HUGE amount of black pepper.
― Rock Hardy, Friday, 25 January 2008 23:12 (sixteen years ago) link
Ha, Porkpie, this must be some UK thing, because so far as the US (and France!) go:
(a) you can use a roux to make a gravy! (b) the fact that the dairy throws you is dealt with honestly and straightforwardly by noting, often, that it is a "cream gravy"
― nabisco, Friday, 25 January 2008 23:19 (sixteen years ago) link
exactly, flour is the last thing I'll put into gravy, I don't want my meat flavour....masked or clouded, just put in some booze, burn off the alcohol and reduce to give a lovely gravy.
― Porkpie, Friday, 25 January 2008 23:26 (sixteen years ago) link
But are you saying you don't believe anything involving flour is really a gravy?
The main result of this discussion so far is HOT DAMN do I want some chicken-fried steak
― nabisco, Friday, 25 January 2008 23:29 (sixteen years ago) link
Lovely runny not-at-all-lumpy-and-therefore-distinctly-ungravylike gravy?
― HI DERE, Friday, 25 January 2008 23:30 (sixteen years ago) link
I've never put flour in anything I'd call gravy, no. This may not be an English thing please note - it may just be a me thing.
― Porkpie, Friday, 25 January 2008 23:33 (sixteen years ago) link
That's weird, there's flour or some kind of thickener in ALL gravies here, I think? I mean whether you use flour or Wondra or cornstarch or what have you, there's SOMEthing.
― Laurel, Friday, 25 January 2008 23:36 (sixteen years ago) link
here's what Delia has to say: . Basically there are two ways to make gravy – the first is by 'de-glazing', which involves spooning off most of the fat from the juices, then scraping the sides and base of the roasting tin to release all the lovely caramelised bits. Wine or stock (or both) is added, and the whole thing is allowed to bubble and reduce to produce a small amount of concentrated but thin gravy. Or, for a slightly thicker gravy for a larger number of people, again most of the fat is spooned off, but then flour is stirred into the juices before the liquid. Either way, the essential point (as with any cooking skill) is to preserve and enhance the flavour. It is best to use a stock that matches the meat, that is a beef stock to make gravy for beef, and so on. If you are pressed for time, ready-made stocks are available, but equally a vegetable stock made from potatoes or other vegetables is perfectly all right.
― Porkpie, Friday, 25 January 2008 23:39 (sixteen years ago) link
obv, I'm all about the former
fry the flour in the skimmed fat from the meat add the meat juice + booze if you want reduce
― Jarlrmai, Friday, 25 January 2008 23:40 (sixteen years ago) link
jus ≠ gravy
― Rock Hardy, Friday, 25 January 2008 23:41 (sixteen years ago) link
Oh true, when Americans are making gravy it's probably for like 18 people at Thanksgiving or something, maybe it's to stretch the pan drippings further.
― Laurel, Friday, 25 January 2008 23:42 (sixteen years ago) link
haha xpost
Porkpie says thickened gravy is kinda more of "a bechamel affair" I'd say the thin gravy is kinda more of a jus affair
It's all gravy, though!
― nabisco, Friday, 25 January 2008 23:44 (sixteen years ago) link
Let's get it crunk, we gon' have fun Up on in this gravyrie We got ya open, gravy boatin' So you gots to thicken me Don't need au juseration, holleratin' In this Thanksgiving Let's get it bechmelatin', while you're waiting I just love gravy
― HI DERE, Friday, 25 January 2008 23:49 (sixteen years ago) link
AFAIK we don't even really have these in Canada (except maybe if you went to some Southern-themed restaurant). I didn't know about them until a few months ago.
― Sundar, Friday, 25 January 2008 23:51 (sixteen years ago) link
(It's pretty interesting that as soon as you get to Buffalo, you start to find black-eyed peas and collard greens in the frozen food section and you can get these bastard-child 'biscuits' in pubs. I like it since black-eyed peas and okra and shit are important in South Indian food too.)
― Sundar, Friday, 25 January 2008 23:54 (sixteen years ago) link
Ha, Dan, the J is for "Jus" -- a middle name inspired by her godfather, Oran Jones
Sundar, they're a southern thing even in the U.S., and not something you can just grab anywhere up north; they're also super-delicious and not that hard to make, and I wish them upon everyone I like
― nabisco, Friday, 25 January 2008 23:56 (sixteen years ago) link
I mean, you can grab like Pillsbury pre-made biscuit dough anyplace in the U.S., to eat like rolls or spread with butter or honey or jam -- I mean the biscuits-and-gravy combo doesn't get served all that commonly as you move out of the south and great plains
― nabisco, Friday, 25 January 2008 23:58 (sixteen years ago) link
Yeah, that's what I gathered. (The southern part. It was someone from NC who explained them to me. I'll give them more of a chance before I weigh in on the "delicious" part.)
― Sundar, Friday, 25 January 2008 23:58 (sixteen years ago) link
I don't know, biscuits and gravy is a pretty common diner food up here, although it's more omnipresent and probably better in the south for sure.
― Jordan, Saturday, 26 January 2008 00:08 (sixteen years ago) link
xpost - They're a bit of a comfort-bomb celebration of fat + flour, admittedly, but that's a lot of the charm: it's not just southern but kind of a midwest pioneer thing, like it's January in Nebraska and there's a little lard and flour in the pantry and pa has to walk four miles to work at the next farm.
They have them on McDonald's breakfast menus up through Missouri and over the Plains -- or at least they used to. It seems like they're a full-on staple in the south/plains, and kind of one item among many everywhere else.
― nabisco, Saturday, 26 January 2008 00:11 (sixteen years ago) link
My mom pretty much always kept Thomas's English Muffins in the house and I probably had one at least a few times a week for years
― Hurting 2, Saturday, 26 January 2008 00:14 (sixteen years ago) link
Now they taste really bland and starchy to me as do most white-flour products.
ditto. not that they taste that bad to me now, but i look at them in the store and think "eh, why bother, i'll just buy some wheat bread that i can use for sandwiches too."
― Jordan, Saturday, 26 January 2008 00:17 (sixteen years ago) link
Oh my GOD I fucking love biscuits, buttered or with gravy! I like Jack in the Box's breakfast biscuits the best of any burger joint food item.
English muffin + fried egg = easy, cheap, filling breakfast, and hardly any dishes to wash from it. (This is pretty much how I determine what I'll cook 80% of the time).
― Abbott, Saturday, 26 January 2008 00:38 (sixteen years ago) link
someone post the image of giada's boobs
― Catsupppppppppppppp dude 茄蕃, Saturday, 26 January 2008 00:41 (sixteen years ago) link
I've always made gravy with pan drippings with flour mixed in, then with stock added. When it thickens up I add white wine (if chicken) or maybe worcestershire sauce amd red wine.
Never ever heard of putting cream or milk into a gravy before though (as opposed to white/bechamel/mustard type sauces).
― Trayce, Saturday, 26 January 2008 01:53 (sixteen years ago) link
I think I prefer making gravy from bacon drippings over sausage drippings, because they're making sausage leaner these days and you have to augment the drippings with butter. And then you're just getting close to bechamel. No problem rendering enough fat out of bacon.
― Rock Hardy, Saturday, 26 January 2008 02:36 (sixteen years ago) link
Porkpie otm about gravy, altough I gave made chicken gravy with milk in ( no flour though) which is surprisingly good. However, having gracy does not preclude the making of a white sauce or bread sauce with the meat fat, to which family the sausage gravy surely belongs. I like to make biscuits and gravy at home but I prefer to make a purer british style gravy to do so. It is hard to get as much flavour into a white sauce.
― Ed, Saturday, 26 January 2008 11:53 (sixteen years ago) link
Maybe it'll help if you guys think of the flour as "tipping" the gravy
― nabisco, Saturday, 26 January 2008 16:53 (sixteen years ago) link