Why do southerners make the best gravy?

1. they're not afraid of food that looks like cum
2. they realized the power of "creamy" as a taste

File: americans.jpg (19KB, 384x395px) Image search: [Google]

19KB, 384x395px

>>9151796
Do Americans really call eat this """"""""gravy""""""""?

File: IMG_20170630_052159.jpg (849KB, 1200x1600px) Image search: [Google]

849KB, 1200x1600px

>>9151796
Fuck yeah

>>9151796
They make some good shit, but it's only on par with what we do in the Midwest.

My wife makes bomb ass sausage and gravy on biscuits.

>>9151796
Some poster with a crap camera left a recipe for gravy...made it for my grandparents this weekend...it was the bomb.

It was a sausage/bacon gravy with green onions and red pepper + maple syrup. Hats of to that poster.

>>9151952

Sure. It's one of many sorts of gravy. This one is specifically called "country gravy" or "sawmill gravy". It's made like any other gravy--starting with a roux made with the drippings from cooking the meat.

>>9151980
looks like chunky semen

They have the best recipes.

>>9151796
Milk doesn't go in gravy, you uncultured AmeriFAT. That's white sauce with shitty American sausage tossed into it.

>>9151980
It's just roux with sausage meat added

>>9151980
That's a shitty sauce not gravy.

>>9152051

You forgot the milk o mighty chef.

>>9152050
Don't diss it until you try it, britbong.
It's actually pretty good.

>>9152050
>a butthurt Ameriboo appears

>>9152065
Good or not it's a sauce not gravy. All types of gravy are sauces but not all sauces are gravy.

>>9152069
Found the obese sharter.

>>9151796
I prefer redeye gravy.

>>9152076
What exactly qualifies it as a "Sauce"?

File: Sarsons_Gravy_Browning_150ml__26580.1460779326.jpg (22KB, 134x516px) Image search: [Google]

22KB, 134x516px

>>9152076

How is it not a gravy? It's a sauce that's cooked on the base of drippings left over from cooking meat. Sounds like the definition of gravy to me.

Don't sperg out because Americans don't put brown dye in it like the Brits do (pic related)

>>9152057
Amerisharts don't us milk. They use half and half or cream. Fat fuckers.

>>9152095

>British people
>eating sausage

That would be Islamophobic, mate.

>>9152107
O B S E S S E D

File: REEEE!!!!!!!.jpg (51KB, 834x445px) Image search: [Google]

51KB, 834x445px

>>9152079
>the butthurt Ameriboo cries out for more attention

>>9152107
American here. No, we use milk. I've tried it with cream before and it screws up the texture and the taste.

Strangely, very few Americans I know use cream or half/half for cooking with. They only have it to put in their coffee or to whip for desserts.

Those "biscuits" are actually scones. Dumbfuck Amerisharts renaming things that already exist and then claiming it as American.

File: scone.jpg (2MB, 2512x3262px) Image search: [Google]

2MB, 2512x3262px

>>9152130
No, there's a pretty big difference.

>>9152051
The roux is built up from the sausage.

>>9152056
Gravy is a sauce.

>>9152050
>I don't understand anything about how things are cooked.

>>9152130
Why are there so many angry British Ameriboos on /ck/?

>>9152135
If you omit the sugar in the recipe for a scone it is known as a savoury scone. Savoury scones do not have jam (jelly, there's another one you renamed) added or cream.

>>9152130
Biscuit is the older word, idiot.

>>9152154
>>9152155
Biscuits may not be american, but we make them better.

>>9152155

It's also incorrect since the food in question isn't baked twice. Biscuit literally means "twice cooked".

>>9152155
Really? You know England is centuries older than America. Biscuits have been around a lot longer than scones.

>>9152154
We don't care about your shitty food, Ameriboo.

>>9152173
Next you will be saying hamburgers and hotdogs are American too.

>>9152189
Pretty sure we've changed Hotdogs and Hamburgers a lot from their origins.

>>9152195
Yeah. You fat fucks just load it up with bacon and cheese.

>>9152202
>muh amerifat
Not every good burger needs to be loaded with Bacon and shit. A lot of us prefer them with only a few toppings, Ahmed.

>>9152195
America has no authentic cuisine. Simply slapping some yellow meme cheese onto something European makes it worse not better. Dumping pork hamburger into French white sauce doesn't make it better or make it a gravy. America is a nation of obese retards that cannot cook.

>>9152211
So basically a burger. Which originally came from Hamburg. Hence the name. If you deny this, you are really dumb. There is no ham in a hamburger.

>>9152189
The basic modern understanding of a ground beef patty on a bun is an American invention

>>9152215
white sauce doesn't use drippings you absolute monkey

who the fuck taught you to cook that you would use drippings for bechamel? lol, the retards & wannabe trolls on this board...

>>9152220
>no cuisine
Not everything you see in a supermarket or in your local McDicks is american food.
>what is clam chowder
>what is cheesesteak
>what is cornbread
>what is gumbo
There's a lot more to list.

>>9152215
>America has no authentic cuisine
What is Cornbread?

>Simply slapping some yellow meme cheese onto something European makes it worse not better
Agreed.

>>Dumping pork hamburger into French white sauce doesn't make it better or make it a gravy
Nobody said it made anything better. And how is it not a gravy? It's a sauce cooked on a base of meat drippings. That's literally the definition of Gravy, even if it somehow triggers your spergbrain.

>>America is a nation of obese retards that cannot cook.
Agreed. But you Brits are no different. I'm pretty sure we Amerilards are fatter, but we've only had a reputation for poor cooking since after WWII. The Brits reputation for shoddy cooking goes back at least to the Victorian era, if not before. It's discussed in Beeton's. But we digress. I'm not sure why our collective fatness or lack of cooking skill has anything at all to do with the definition of gravy.

>>9152225
so a hamburger without a bun is not a hamburger? This is what I mean about things that already exist and Amerisharts renaming them and claiming them as their own.

>>9152215
>no authentic cuisine
>half of the most prevalent western cuisine didnt exist until america was colonized

why are you even here if you dont know this

>>9152238
This is pedantics though. Do you honestly think the english were the first people ever to batter and fry a fish filet? All culture is a result of past influences.

>>9152260
Okay. Cook a dish with a vegetable that is indigenous to USA

File: boohoo.jpg (23KB, 360x360px) Image search: [Google]

23KB, 360x360px

>>9152215
>Ameriboo spergs out again

And yet here you are, Ameriboo.

Here you are.

>>9152107
we use milk

>>9152272
We just call it fish and chips. We don't rename it with a totally different name and claim it as our invention.

>>9152294
But we don't claim Fried Fish as an American invention. It's so generic, it's hard to claim it for a culture.

>>9152282

Pumpkin pie you horrendous fucking euronigger. Just fuck off and accept the fact that your shithole non-superpower dump only exists because of our good graces.

>>9152298
Southern fried catfish is indeed American, and far superior to any of the garbage you'll find from the yuropoors.

>>9152298

>>But we don't claim Fried Fish as an American invention

You need to read about the history of food and cooking.

>>9152167
So? Not all croissants are crescent-shaped.

>>9152305
Pumpkin is considered a fruit. There is only one indigenous vegetable in the USA.

>>9152234
>I'm pretty sure we Amerilards are fatter
Heeeeh. I was surprised by the amount of whales when I went to Bongistan last year. They may very well be catching up to you!

>>9152282
to america? anything with tomato, potato, spices

>>9151796
I find it incredibly bizarre how everything on this board eventually devolves into talking about how much they hate America.

>>9152317
Do you think indigenous means exclusive to?

Do you think vegetable is a botanical classification?

File: images(23).jpg (7KB, 275x183px) Image search: [Google]

7KB, 275x183px

>>9152282
I cooked up some fried blood for breakfast today. Retarded Amerifats will never have the culture to appreciate this fine dish.

>America is the only place that has adapted foods from other places

>>9152322
Wrong, wrong and spices aren't vegetables,are they?

>>9152215
>pork hamburger
>French white sauce

Jesus christ you must be British with such a shit understanding of cooking.

File: ......jpg (33KB, 500x564px) Image search: [Google]

33KB, 500x564px

>>9152323
All those salty Ameriboo tears.

>>9152340
Vegetable is a purely culinary term, it's not used as any designated botanically.

>>9152327
Indigenous means found in your country before you started planting foreign plants.

Yes fruit and vegetable are a botanical classification.

>>9152340
>>wrong
>wrong
feelsgoodman.jpg

>>9152355
sick dude, ring me up that definition of vegetable

>>9152343
>Be septic
>Discover wiener schnitzels
>put it on two slices of corn syrup bread
>claim it's American cuisine
>take hamburger
>put it on white corn syrup bread
>authentic American cuisine!

What a nation of obese, inept retards you are. And you call British cuisine bad. 99% of American cuisine consists of taking European food and then putting it onto a sandwich.

>>9152355
Blackberry, blueberry, cranberry are pretty tasty

>>9152355
Vegetable is certainly not a botanical classification.

What are some vegetable dishes native to bongistan?

>>9152362
posts on here. Can't use the internet for information. Summer, Summer Summertime. Oh, the Summertime.

>>9152363
Way to respond to nothing resembling anything I said whatsoever.

>tfw you realize the ingredients in the gravy, sans sausage, are essentially the same as the buttermilk biscuit it's covering
>tfw you realize you just ate two biscuits and a bunch of greasy jimmy dean breakfast sausage
>tfw I don't care, B&G is the best fucking breakfast

>>9152364
Not fucking veggies, are they?

>>9152374
you are the internet, bud

>>9152363
Lel the UK is what 4% behind the US is number of obese? Bunch of inbred fat fucks
>>9152344
What a qt

File: 1477693677794.gif (2MB, 325x235px) Image search: [Google]

2MB, 325x235px

>>9152375
>take bechamel sauce
>dump pork burger into it
>YEEHAW! I DUN MADE ME SOME GRAVY, CLETUS!

>>9151796
Fuck yea a /BnG/ thread.

>>9152379
Veggie is a made up term

>>9152383
>pork burger

Seriously what the fuck even is that?

Also, that's just not how the dish is made. Do you even know how to make a roux from cooked protein?

>>9152367
Google "is pumpkin a fruit or vegetable"

>>9152391
What does that have to do with the fact that vegetable is a purely culinary distinction.

>>9152386
The brits use the term "burger" to mean "ground meat".

So "pork burger" or "pork hamburger" is just ground pork, aka minced pork.

>>9152391
>In everyday usage, a vegetable is any part of a plant that is consumed by humans as food as part of a meal. The term vegetable is somewhat arbitrary, and largely defined through culinary and cultural tradition.

Yep, made up word

>>9152402
so you are saying that tomato is a vegetable and cauliflower is a fruit?

>>9152403
That's still not what goes into sausage gravy. Sausage does.

>brits call everything burger
>get buttmad that burgers are an american thing

>>9152282
>being this autistic over plant origins

>>9152411
Why in the world would a cauliflower be a fruit?

And, in cooking, tomatoes are prepared as though they're a vegetable. They're certainly a fruit, though. You're arguing about nothing.

>>9152403
We say beef burger, pork burger, chicken burger, veal burger, etc. We tell you what is in the product.

>>9152420
In the US we tend to reserve "burger" for the finished cooked patty. Alone, beef is assumed. Turkey burger, bacon burger, blackbean burger, etc. are more specific. Ground meat is called ground whateveritis.

>>9152420
Yeah, I get that.

My point was that in American English "burger" means a finished sandwich, not just the meat itself. It seems silly to use the same word to refer to the meat and also to the finished dish. Use the word burger for the dish. Use the word mince for the meat itself.

>>9152415
https://whatscookingamerica.net/Sauces_Condiments/MilkGravy.htm

>1/4 cup pan drippings (bacon drippings or sausage drippings)*
>1/4 cup all-purpose flour
>2 cups milk or heavy cream, room temperature
>Salt and pepper to taste

YEEHAW! I DUN MADE ME SOME AMERICAN GRAVY, CLETUS! Also:

>milk gravy
>milk
>implying milk goes in gravy
>implying milk could ever be the MAIN ingredient in gravy--a meat based sauce

Pig disgusting.

File: Problem yuropoors.jpg (173KB, 1003x704px) Image search: [Google]

173KB, 1003x704px

>>9152363
>all these salty Ameriboo tears

B-but....you're fat......

>>9152422
A burger made from beef in America is called a hamburger. A bacon burger is a hamburger topped with bacon

>>9152220
>Which originally came from Hamburg. Hence the name.
This is actually incorrect, funnily enough.

>>9152428
Hahaha what the fuck is this recipe?

This isn't the sauce we're talking about.

Sawmill gravy is:

1 lb of pork sausage
1/3 cup flour
2-3 cups milk
a shit ton of black pepper

>>9152428
Have you ever, y'know, TRIED it?

>>9152434
I'm talking about a burger made from ground bacon.

>>9152428
Do you think all cream or milk-based sauces are gross? Or are you just autistic and can't get past the fact that you recognize its name to mean something that it isn't?

>>9152436
>Hahaha what the fuck is this recipe?

A comment on that article from an authentic American:

>Witchy
>April 10, 2017
>My mother made it with Ham juice, flower and milk. Best ever.
>Nothing will compare.

Americans eat pig disgusting food.

>>9152448
Grasping at straws huh? Citing a comment by an amateur cook about a recipe that's not even part of the dish we're talking about.

>>9152448
We don't eat pigs blood, your correct for once

>>9152427
No. If you go to a butcher or supermarket and get a burger, you get a raw burger. You have just renamed it.

>>9152435
You sure?

File: stargazy.jpg (244KB, 600x450px) Image search: [Google]

244KB, 600x450px

>>9152448
Yummy fish head pie anyone? It's British!

>>9152464
Sure the butcher would probably know what you meant, but we simply dont call raw ground beef 'burger' here.

File: sussex.jpg (225KB, 600x450px) Image search: [Google]

225KB, 600x450px

>>9152476
Some lovely Sussex Pond pudding, anyone?

>>9152464
Note the difference between "a burger" and "burger".

>>9152476
You don't eat the heads, septic. They're there for the lulz.

File: twizzlers.jpg (416KB, 600x603px) Image search: [Google]

416KB, 600x603px

>>9152484
Turkey twizzlers for the children! Tasty!

File: porkfaggot-copy.jpg (241KB, 600x437px) Image search: [Google]

241KB, 600x437px

>>9152497
Pork faggots for the cultured adults!

>>9152464
If you asked for a burger from the butcher, you'd get a pre-cooked patty.

You call marinara "spaghetti sauce" don't you.

>>9152481
If I went to the butcher and asked for mince, I would end up with some minced beef. Not formed into burgers or meatballs. Just minced beef for chilli.

>>9152510
I mean pre-cooking.

>>9152507
Faggots are delicious anon. They're a pork meatball.

File: peas.jpg (173KB, 600x554px) Image search: [Google]

173KB, 600x554px

>>9152507
With a side of the highest culinary tradition! Splendid!

>>9152518
Which you no doubt stole from some other culture. Pigs are not indigenous to the UK.

>>9152510
You have never been to a butcher shop have you?

>>9152512
Do bongs actually need the butcher to sepparate their ground beef into patties for them?

File: ...........jpg (26KB, 300x428px) Image search: [Google]

26KB, 300x428px

>>9152493
We don't care.

>>9152530
>Pigs are not indigenous to the UK.

Pigs are bred & domesticated from wild boar. Wild boar are indigenous to the British Isles.

Why do you millennial people always have to be trying to show every one up like your shit ain't got no dang problems with it? Always arguing and pulling shit from your ass just to make it drag out forever and ruin thread after thread after thread. Y'all seriously have got no life if you think enjoyment is arguing with someone over the most petty, non life mattering bull shit. Your Fathers really need to start tanning your hides or this world is beyond screwed.

I like my sausage gravy with just ground up sausage, flour, black pepper and whole milk. Brown the sausage, it melts into fat, mix in the flour, make the roux, add the whole milk, wait until it thickens, then I add the black pepper and mix it in until it's just right for me.

>>9152537
It tastes good and uncultured yanks are scared of it because it isn't mechanically separated rubbish laden with preservatives and corn syrup. Your food is objectively horrible and it will fucking give you cancer. It's literally POISON.

>>9152545
>I like my sausage gravy with just ground up sausage, flour, black pepper and whole milk. Brown the sausage, it melts into fat, mix in the flour, make the roux, add the whole milk, wait until it thickens, then I add the black pepper and mix it in until it's just right for me.

That's the way to do it.

I like to toss in a chili, though.

File: ................jpg (47KB, 615x410px) Image search: [Google]

47KB, 615x410px

>>9152546
Didn't read.

>>9151956
you make this yourself from scratch?

>>9152545
Because when your entire life is the four walls of your basement, and your entire experience of food is whatever ready meal your momma buys you, it's important to denigrate anything external to your experience as a psychological defence against the scary outside world with all of its experiences that are available. After all if you don't convince yourself that it isn't worth it, your life would be a terrible waste, wouldn't it?

>>9152546
Brits are fat fucks also, M8.

>>9152555
>Didn't read.

That's obvious. You're a brain dead septic.

File: 297640_112924a1d24e4aa1a2c67dbb72013d34.jpg (176KB, 1200x673px) Image search: [Google]

176KB, 1200x673px

>>9152557

File: nice.jpg (62KB, 533x800px) Image search: [Google]

62KB, 533x800px

>>9152561
>all these delicious, salty, Ameriboo (You) 's

>>9152545
So it's a bechamel sauce with added sausage meat? Not really a gravy, is it?

O b s e s s e d

>>9152573
>So it's a bechamel sauce with added sausage meat? Not really a gravy, is it?

Pretty much.

I think "gravy" gets attached because of the consistency of the sauce.

Most sauces that use a roux, or are thickened with flour, get the "gravy" moniker, and sauces tend to be reserved for the thinner varieties of sauces.

Regardless, it's all delicious.

>>9152573
It's hilarious how you believe bechamel is something special, to be treated as some revelation to mankind, never to be expounded upon.

>>9152591

Bechemel IS special, simply due to the fact that it forms the baseline for a variety of different sauces that go great with pretty much everything.

All it takes is the addition of a couple simple ingredients, or an adjustment in the consistency, and you have a perfectly tailored sauce to compliment your meal.

>>9152573
>So it's a bechamel sauce with added sausage meat?

Pretty much.

>>Not really a gravy, is it?
Since the roux for the bechamel is made from the drippings of the meat you cooked beforehand then technically it is a gravy, though it's just one of many different kinds.

>>I think "gravy" gets attached because of the consistency of the sauce.

Gravy is any sauce that's made starting with the drippings from previously cooked meat.

>>9152607
Which you stole from the French, like much of your language and culture. Frying flour in fat and adding milk is really not much of an accomplishment.

>>9152591
It's amazing how you regard bechamel sauce with added sausage meat a gravy. Especially when gravy had already been invented.

>>9152618
>Frying flour in fat and adding milk is really not much of an accomplishment.

And nobody claimed it was.

Though I suspect anything more complex than microwaving frozen tendies or ordering at the drive-thru is a big deal to a lot of the posters here.

>>9152634
It's clearly not bechamel sauce with added sausage meat as a gravy, otherwise that would be the name. As it stands, this is sausage gravy.

>>9152430
>proud history of crossing oceans into new worlds
>now cant even cross a swimming pool

>>9152641
Look up ingredients for bechemal sauce.

>>9152637
Yet here you are, adding nothing special but a 15 year old female opinion to the thread.

>>9152533
I literally just came from one. Ground beef is marked ground beef. Ground pork is marked ground pork. Ground turkey is marked ground turkey. Pre-formed patties of beef and turkey are marked burgers.

>>9152662

Look in the mirror, son.

>>9152660
It's sausage gravy, sweetie. Look up the ingredients.

>>9152665
>I'm 15 and just discovered the names of sauces

>>9152668
>Look up the ingredients.

I did. Looks like Bechamel with sausage added to it. Which is hardly surprising given that bechamel is the base for all sorts of other sauces.

>>9152660
One pretty major difference is you build the sauce up from the fat of the sausage. You don't mix cooked sausage into a bechamel.

Gravies are literally just a kind of sauce, the defining feature of which is that it's made from the drippings of cooked meat.

>>9152663
did you read the thread?

>>9152685
I bet it was listed under "Sausage gravy," wasn't it?

>>9152691
>You don't mix cooked sausage into a bechamel.
>Gravies are literally just a kind of sauce, the defining feature of which is that it's made from the drippings of cooked meat.


You are arguing against yourself. Amerishart.

>>9152692
I did. I was posting before and had to go across the street to pick up some groceries.

Nowhere do you find "burger" in the states meaning general ground meat, unless you're an idiot who ways things like "taco shell" or "spaghetti sauce."

>>9152711
Do you make bechamel with sausage fat or butter?

>>9152717

You can use any fat. Which one you choose would depend on what you're going to serve the finished sauce with.

>>9152701
>I bet it was listed under "Sausage gravy," wasn't it?

Of course, that's what you told me to look up.

I'm just trying to figure out why you appear to be triggered by the idea that Sausage Gravy is a variation of Bechamel?

>>9152722
Wrong as usual. Bechamel is butter only, hun. Look up the ingredients, remember?

>>9152711
There's a difference between cooking meat and making a sauce from its drippings and making a sauce and then adding unrelated cooked meat to it.

Jesus Christ.

>>9152685
How is this supposed to be revelatory or even a point at all? Beef gravy might as well just be called espagnole and poultry gravy might as well just be called velouté.

>>9152717
They are both fats and you can make bechemal with either of them.

>>9152733
a sauce with clumps of meat in it is basically a soup or stew.

>>9152729
Just super enjoying all the unrequited hate spewing forth from some pasty faced inbred, all over sausage gravy. It's super entertainment, just knowing my mere existence can trigger someone so effectively.

>>9152736
No, bechamel is made with butter, flour and milk. Argue with escoffier.

>>9152614
>Gravy is any sauce that's made starting with the drippings from previously cooked meat.

It's really going to depend on the region whether or not something is considered a "gravy" or a sauce.

Look at a ragu Napoletano, as an example. They start out by browning meats in a pot, and then add tomato puree to it to simmer and finish the meats, and the meat fat is instrumental to the flavor, yet it's referred to as a sauce in Italy, while some east coast American Italian families refer to it as a gravy.

Culinary professionals may all agree on certain terms, but the rest of us are still going to call it whatever we learned it as in our region of the world.

>>9152749
Yet no one refers to sausage gravy as "sausage soup" or "sausage stew," do they?

>>9152733
>How is this supposed to be revelatory or even a point at all?

To anyone that knows a bit about cooking it's not revelatory in the slightest. But to someone that's new or learning it's important to learn about the master sauces, and this is a great example of it. A lot of people, including my fellow Americans, think that French cooking is complicated shit for rich people, yet there they are making what's essentially a Bechamel, but they don't even know it.

>>Beef gravy might as well just be called espagnole and poultry gravy might as well just be called velouté.

Yep. And those are other examples of how classic base sauces are used in common everyday cooking.

>>9152758
Too bad britbongs in this thread are too autistic to realize this.

>>9152751
He died before the second world war. He was correct.

>>9152763
That is what I am saying. Amerisharts rename everything. Read the thread.

>>9151796
I add maple syrup and heavy whipping cream to my sausage gravy, what now :)

>>9152772
Find me a traditional recipe for bechamel with sausage fat as the base.
>>9152788
It's not renaming, it's a different recipe, obviously. It contains no butter.

File: you....jpg (101KB, 2048x1024px) Image search: [Google]

101KB, 2048x1024px

>>9152618
>Frying flour in fat and adding milk is really not much of an accomplishment.

What makes it special is matching it to the meal or dish with just a few additional seasonings.

> stole from the French, like much of your language and culture.

1066 ring a bell? No?

I guess you probably don't know the origin of the word parliament, either, do you sunshine?

>>9151979
Holy shit, that was actually me who made that pic recipe. Glad yall enjoyed it!

reading this brightened my day :)

I thought this was the food and cooking board, not linguistics and etymology. You know people call the same things different words all over the english speaking world right? Even within the same country you get these differences.

>>9152691
>You don't mix cooked sausage into a bechamel.

Unless you want a bechamel with sausage, for something like a pasta dish.

>>9152803
What's a British sauce?

>>9152793
Oh, yeah. We just chucked some fatty sausages into it. Therefore we own the recipe. Country of culinary jokers.

>>9152818
It's a different recipe, clearly.

>>9152803
>What makes it special is matching it to the meal or dish with just a few additional seasonings.

That's not special, that's normal. That's the whole fucking point of the concept of "mother sauces", of which Bechamel is an example.

Nobody serves a dish with plain Bechamel. It's always altered to suit the dish at hand.

>>9152793
Of course it's "different", which is why we call it Sausage Gravy instead of Bechamel.

But the point is that the difference is very minor so it might as well be the same thing. The idea is to point out these kind of connections so people can learn how food evolves, how recipes from one country get used elsewhere, etc, and how they can use that information to improve their own cooking skills.

>>9152814
Well that's not the fucking recipe we're talking about here is it?

>>9152818
Distinguishing between preparations has nothing to do with "owning" the recipe. The only people talking about ownership of foods here are britbongs.

>>9152825
Is carbonara with cream still carbonara?

>>9152825
>Nobody serves a dish with plain Bechamel.

Sure they do, because pepper and a little nutmeg are delicious.

>>9152803
You stole about 30% of your words from the French

>>9152835
Name a dish in which you would best use a plain Bechamel instead of tweaking it to suit the dish.

>>9152685
The sausage isn't added, the roux is made from the sausage drippings. Where brown gravy is loosened with water, sausage gravy is loosened with milk.
>>9152481
>>9152464
>>9152422
>>9152427
>>9152403
The claim that Brits refer to ground meat as "burger" is bullshit. It's a strictly American colloquialism, hence American products like Hamburger Helper, which invites you to add ground meat to it. Nobody in Britain refers to ground meat as burger. Everyone in either Britain or the US should be familiar with the word "burger" referring to formed patties, raw or cooked, as well as the finished sandwich.

>>9152847

Fettucine ragu bechamel
- simply add cooked ground beef to the bechamel and serve over fettucine

Roast chicken with bechemel
-simply pour a little over the chicken

Roast beef
- same as above

Any roast vegetable
- same as above


Standard bechemel is delicious, dude.

>>9152857
>The sausage isn't added, the roux is made from the sausage drippings.

Yes, I'm well aware. My point wasn't to describe the procedure, but rather to list the differing ingredients. And the only difference is the sausage meat being present.

>>Where brown gravy is loosened with water, sausage gravy is loosened with milk.

What kind of shit cook puts water in brown gravy? Red wine, beef or veal stock. Or perhaps both. But water? Fuck no.

File: ......png (55KB, 600x553px) Image search: [Google]

55KB, 600x553px

>>9152843
>those salty bong tears

You need a hug, Ameriboo?

File: images(25).jpg (7KB, 192x240px) Image search: [Google]

7KB, 192x240px

>>9152685
Excuse me waiter, can u bring me bechamel sauce with pork sausage bits served over top savory scones?

lol I'm laughing at all these crybaby Britbongs in this thread they're so mad they're irrelevant nowadays they only get attention from shitting in their mouths and talking shit like lol go to bed grandpa

File: images(24).jpg (7KB, 233x216px) Image search: [Google]

7KB, 233x216px

>>9152878
Need some blood soup?

>>9152556
Jimmy Dean sage sausage, whole milk, spices and Bisquick. Easy pz

>>9152904
>bisquick
>scratch
boy stop

File: BUT THAT'S JUST A THEORY.gif (719KB, 500x277px) Image search: [Google]

719KB, 500x277px

>>9151952
>>9152050
>>9152076

>>9151796
>>9151956
eww wtf

i thought gravy was supposed to be dark brown, this looks like dog puke

>>9152961
I didn't say I made it from scratch... I just explained how I made it.

File: disgusted feather.png (146KB, 539x468px) Image search: [Google]

146KB, 539x468px

>>9152900

>>9152876
It's the water in the stock which thins the gravy.

File: sunday_gravy_1.jpg (99KB, 640x640px) Image search: [Google]

99KB, 640x640px

>>9152967
>i thought gravy was supposed to be dark brown,

Most gravy isn't unless you add dye to it, as was posted earlier in the thread.

If you had ever cooked your own gravy this ought to be obvious.

Also, you know there's more than one kind of gravy, right? Pic related is gravy too. Just not the only kind your shutin lifestyle is used to.

>>9152979
Not guy you replied to but do you have a recipe for that gravy by chance? I cook a lot, but only have done brown and white gravies in the past? I'm intrigued on this.

>>9152979
>Most gravy isn't unless you add dye to it,
You brown the roux until it's dark you twat

>>9152979
>add dye to it

What.

>>9152994
It's fucking tomato sauce retard

>>9152977
>>I was only pretending to be retarded

>>9152994
Italian Sunday ragu is pretty simple, you just brown some cuts of meat, anything you have from whole sausages to brisket, just sear it for flavour/colour, then add onions until they're soft, add canned tomatoes, simmer for a few hours on low. Add fresh basil at the end.

>>9153002
I hope someone fucking kidnaps you and chains you to their 8x8 support beams in the basement. Then, skins your face and scalp and wear it as a costume while fucking you in the ass in front of a mirror so you could have the experience of go fucking yourself

>>9153003
What the fuck are you talking about?

File: 1499449050517.jpg (42KB, 553x579px) Image search: [Google]

42KB, 553x579px

>>9152979
>Most gravy isn't unless you add dye to it

most gravy sucks ass then. you're supposed to take the time to burn/brown it before adding water

>>9153015
It's clearly Tomato sauce with bits of meat

>>9152994
Here's a simple one...

Brown the following in the pot with just enough olive oil to keep it from sticking until it releases its own fat: pork ribs, beef ribs, a couple of spicy and mild Italian sausages. Remove, set aside, and leave the fat in the pan.

Next, add 1 coursely chopped onion, 2 coursely chopped carrots, and 2 coursely chopped stalks of celery and cook in the fats until sweated. Once sweated, add 4 cloves of whole garlic and cook until fragrant (about a minute)

Add the proteins back to the pot. Then add 1/2 glass of red wine and deglaze the bottom of the pan. When the alcohol is evaporated and the pan is about dry, add enough tomato puree to just cover all the meats. Add 3 tbs of tomato paste to 1 cup of beef stock, stir, and add to the pot. Toss in a handful of fresh basil leaves. Bring to a boil, and reduce to just a simmer.

Simmer for anywhere from 3-5 hours, topping up with beef stock as needed.

When the sauce is done, check for seasoning, remove the meats and set aside for serving, and use the sauce for pasta, the meats, and whatever you want.

File: 1425289044701.jpg (26KB, 479x358px) Image search: [Google]

26KB, 479x358px

>>9152979

>>9152979
>ragu is gravy

No one calls ragu gray except Soprano wannabee, Guido, who never set foot outside NYC.

>>9152107

It's almost as if you have some inexplicable infatuation with our country or something

>>9153030
>you're supposed to take the time to burn/brown it before adding water

Nope. If you brown it too much then you lose the thickening power of the flour, and you introduce unwanted flavors. About the only thing I can recall that uses a very darkly browned roux would be cajun gumbo. And that flavor doesn't really match with, say, a roast beef dinner.

Also, water? Fuck that. No water. Beef or veal stock. Or red wine.

>>9153050

Never heard of sunday gravy before, anon?

It's some weird thing that Italian-Americans do.

>>9153000
>>9152998

See >>9152095. Brown dye for gravy. Loved by Brits who cant cook!

>>9153102
Infatuation? No. You're just so easy to troll.

>>9152056
Dumbass.

File: POTUS laughs at you.jpg (48KB, 650x366px) Image search: [Google]

48KB, 650x366px

>>9153120
>You're just so easy to troll.

Yea, that's what it is, Ameriboo.

File: 1348764844816.png (2KB, 244x226px) Image search: [Google]

2KB, 244x226px

>>9153120

>>9153145
Are americans really orange colored?

>>9153165
Don't you mean coloured, ameriboo?

File: the walking dead.jpg (109KB, 655x1024px) Image search: [Google]

109KB, 655x1024px

>>9153165
Probably seems that way to pasty inbreds that never see the sun.

>>9152904
thanks bro, I'm giving it a go

File: FH2BV667J371BJSI-cp247x0x897x650-fill240x240x.jpg (15KB, 240x240px) Image search: [Google]

15KB, 240x240px

>>9153184
Lizard scales dry out quickly

>>9152215
> pork hamburger
Before you start calling people retarded...
"Hamburger" is a dish not a cut of meat. There is no such thing as "pork hamburger".
People who make this mistake are more often than not from low-income and poorly educated families who grew up eating Hamburger Helper twice a week.

>>9153241
growing up, must of my dinners were simply off brand macaroni with water and vegetable oil mixing into the cheese powder instead of milk and butter

>>9153241
I say hamburger meat because it's used to make hamburgers and hamburger helper. (talking about ground beef not any other animal) I ask for hamburger meat at the butcher when it's sold out up front.

>>9152804
post
it
pls

>>9153334
>post
>it
>pls

here is the imgur link so I don't have to upload each image:

http://imgur.com/gallery/3nXrp

File: Sure buddy.png (239KB, 1023x572px) Image search: [Google]

239KB, 1023x572px

>>9151952
>>9152050
>>9152076

>meat drippings + milk and flour isn't gravy

>>9153259
>I say hamburger meat because it's used to make hamburgers and hamburger helper

No, you say it because you're an idiot. What's wrong with asking for "ground beef" or "ground pork"?

>>9152282
Fucking CORN you mongoloid

Southern folk eat things that Polish people would discard.

>>9153537
Corn is a grain

>>9153554
then whats a vegetable?

>>9153499
pork isn't used to make hamburgers. I say hamburger meat and they know I mean dead cow ground up. Quit being a fucking dweeb trying to argue with everyone thinking only your opinion matters. It's the entire issue with the world today. They know what I mean and I'm obviously not the only one that says it. Get over yourself or learn to suck your own dick.

>>9152546
>Sausage gravy
>It tastes good and pompous fucking brits are scared of it

>>9152135
>almost always sweet

Um, no sweetie

>>9153597
The people outside the US that have admitted to trying it usually say it's great. The rest never tried it and act like this thread.

>>9153597
>gravy

The only gravies that are savory and umami are chicken and beef. This other poverty group is what you eat when you need to eat.

Can't wait for summer to be over.

>>9152545
And yet here you are, arguing on the internet with us. You're no different, except for maybe that you're much stupider than me.

>>9152128
Evaporated milk. Comes in a can. The only correct answer.

File: slowclap.gif (391KB, 250x189px) Image search: [Google]

391KB, 250x189px

>>9153597
>milk gravy
>milk
>in gravy
>as the primary ingredient

Amerisharts strike again...

>>9153490
>+ milk and flour
>milk
>milk
>milk
>implying

That's not fucking gravy, you pig disgusting barbarian.

>>9151804
Theyre not afraid of using the whole stick of butter for one meal

File: 1442952331595.jpg (500KB, 1280x1707px) Image search: [Google]

500KB, 1280x1707px

>all this O B S E S S I O N
stay mad and irrelevant, boyos

I break up some Nettles smoked hot sausage and fry it up in a cast iron skillet, then add butter to the drippings and make a roux. Then I add cold whole milk and whisk like crazy. Add fresh ground black pepper and pour over biscuits. Heaven for breakfast.

>>9152130
If you actually had an American biscuit you couldn't make this statement. They are pretty different.

File: Anon.jpg (127KB, 1024x721px) Image search: [Google]

127KB, 1024x721px

>>9151796
>gravy

>>9153609
>The people outside the US that have admitted to trying it usually say it's great
>and that's not a fact i've just pulled from my ass

>>9153597
>Im scared of a sauce
>scared to death