What Are You Eating Today?

[gmbteach]

PIZZA PIZZA PIZZA

Yes, pizza in large proportions to pizza, is a good thing!

 

[Elixir]

Was someone dissing arugula above?
I just made my very first salad that included arugula a couple of days ago. Never liked the stuff, but for some reason it worked really well. I suppose it’s all about proportion.

Like Vegemite. It’s all about the right ratio of butter.none of that margarine crap, and Vegemite.

No, nothing like Vegemite!

 

[laughing dog]

We are having homemade beef barley soup - carrots, celery, onions, barley, and beef in tomato "juice". MMMM - mmmm good.

I am soooo lucky - my wife makes the best soups in the world.

 

[gmbteach]

Was someone dissing arugula above?
I just made my very first salad that included arugula a couple of days ago. Never liked the stuff, but for some reason it worked really well. I suppose it’s all about proportion.

Like Vegemite. It’s all about the right ratio of butter.none of that margarine crap, and Vegemite.

No, nothing like Vegemite!
View attachment 49439

You haven't had vegemite on toast - or very fresh soft white bread - prepared correctly. Believe me, once done properly - it is amazing.

I don't get Biscuits and Gravy - I mean it looks more like scones with a cheese or bechamel sauce... But I would try it if it was properly prepared.

 

[gmbteach]

We are having homemade beef barley soup - carrots, celery, onions, barley, and beef in tomato "juice". MMMM - mmmm good.

I am soooo lucky - my wife makes the best soups in the world.

Our Loaded beans are bubbling along nicely.....

I can serve it with rice, or pasta, or in tortilla boats and coated with cheese and done in the oven. Seeing as this is my lunch as well as dinner tonight, I will cook some pasta and add it to it and create serves for lunch!

 

[Elixir]

Was someone dissing arugula above?
I just made my very first salad that included arugula a couple of days ago. Never liked the stuff, but for some reason it worked really well. I suppose it’s all about proportion.

Like Vegemite. It’s all about the right ratio of butter.none of that margarine crap, and Vegemite.

No, nothing like Vegemite!
View attachment 49439

You haven't had vegemite on toast - or very fresh soft white bread - prepared correctly. Believe me, once done properly - it is amazing.

I don't get Biscuits and Gravy - I mean it looks more like scones with a cheese or bechamel sauce... But I would try it if it was properly prepared.

The fact you don’t get that Southern glop*, moves me about a millimeter closer to considering a bite of Vegemite. As long as it is meticulously prepared to your spec.

* it’s even worse “properly prepared”

 

[laughing dog]

Tonight, leftover beef barley soup. The wife’s soup is always better the 2nd time!!!

 

[Toni]

Biscuits and gravy, properly prepared are quite good, on occasion. By gravy I mean almost always a white or milk based gravy so yes, rather like a béchamel sauce, although most home cooks would not see the connection.

I grew up in a home where Sunday dinner was always around noon time and almost always featured fried chicken ( fried in Crisco, of course, after a good dredging in flour seasoned in salt and pepper), mashed potatoes and gravy made with the pan drippings, some flour and milk. My mother did not bake except for birthday cakes from a box mix so biscuits were a special treat at my Aunt’s house.

I often wonder if my mom would have disliked cooking as much if she were not constrained by my dad’s narrow preferences and a very tight budget. Probably.

 

[gmbteach]

Tonight, leftover beef barley soup. The wife’s soup is always better the 2nd time!!!

Most slow cooked dishes are.

 

[Tharmas]

that Southern glop

Biscuits and gravy, properly prepared are quite good, on occasion. By gravy I mean almost always a white or milk based gravy so yes, rather like a béchamel sauce, although most home cooks would not see the connection.

I actually have a nice recipe, a favorite in the Tharmas household, for a biscuits and gravy baked casserole. The recipe specifically states that you shouldn't let the gravy get "gloppy". @gmbteach, I wonder if you mean exactly the same thing as an American re: "biscuit." An American "biscuit" is perhaps similar to a scone - a flaky pastry, definitely not sweet.

 

[bilby]

This is what I think of whenever I hear "biscuits and gravy":

 

[spikepipsqueak]

Easy there, stomach!

 

[Politesse]

Oh, no, it's a much thicker gravy than that. You can't just dip a fine biscuit in some two-bit consommé du bœuf, you need a real man's gravy. Like so: https://addapinch.com/good-gravy/

 

[gmbteach]

that Southern glop

Biscuits and gravy, properly prepared are quite good, on occasion. By gravy I mean almost always a white or milk based gravy so yes, rather like a béchamel sauce, although most home cooks would not see the connection.

I actually have a nice recipe, a favorite in the Tharmas household, for a biscuits and gravy baked casserole. The recipe specifically states that you shouldn't let the gravy get "gloppy". @gmbteach, I wonder if you mean exactly the same thing as an American re: "biscuit." An American "biscuit" is perhaps similar to a scone - a flaky pastry, definitely not sweet.
View attachment 49466

I know they are a savoury type scone, it’s the ‘gravy’ part. Gravy is brown and made from the roasting juices you get from roasting meat! Not a grey/white gloopy thing.

If it’s more like a bechamel than I might try it.

 

[Politesse]

Honestly, I wouldn't really suggest trying biscuits and gravy unless you're here. I'm visualizing what would happen if one ordered it at a foreign restaurant, or trying to bake it from recipe without knowing what the end result is supposed to be like, and cringing at both thoughts. Like going to the Ikea for the meatballs. Whenever I eat American food overseas, it becomes immediately obvious why everyone there thinks our food is terrible! You just can't keep a proper country kitchen in Beijing or Amsterdam, ya know?

Just come over to my place, we'll fix you up right. Biscuits and gravy, roasted asparagus, mexican-style chorizo, fried potatoes and eggs with a bit of queso fresco, a salsa roja. There is nowhere better in the world to have a lazy Saturday breakfast than in my kitchen.

Just don't tell my doctor....

 

[Toni]

that Southern glop

Biscuits and gravy, properly prepared are quite good, on occasion. By gravy I mean almost always a white or milk based gravy so yes, rather like a béchamel sauce, although most home cooks would not see the connection.

I actually have a nice recipe, a favorite in the Tharmas household, for a biscuits and gravy baked casserole. The recipe specifically states that you shouldn't let the gravy get "gloppy". @gmbteach, I wonder if you mean exactly the same thing as an American re: "biscuit." An American "biscuit" is perhaps similar to a scone - a flaky pastry, definitely not sweet.
View attachment 49466

I know they are a savoury type scone, it’s the ‘gravy’ part. Gravy is brown and made from the roasting juices you get from roasting meat! Not a grey/white gloopy thing.

If it’s more like a bechamel than I might try it.

Good or even decent gravy is never, ever gray.

The gravy my mother made for mashed potatoes added flour to the pan drippings ( from the fried chicken), making a kind of roux. To this was added milk, slowly, storing to incorporate into the roux. It was actually a form of bechanel although I doubt anyone in my county had ever heard of bechamel sauce. Seasonings were corrected ( Mom was a big believer in salt and pepper) and stirred over low heat until it had thickened sufficiently. This was the official gravy in my tiny part of the world. I once worked in a very bad restaurant chain and did food prep, where a very similar gravy was made and served to customers. Also made by my aunt and probably the mother of every kid I went to school with.

On occasion, if Dad wasn’t home, she’d make chipped beef gravy and biscuits out of a tube. I’m not sure what she used for the fat—left over bacon grease? Maybe. Or else crisco.

My husband is a bit lactose intolerant and hates mashed potatoes so I never made that stuff for my family. As the kids grew older I started making a very traditional Thanksgiving dinner, with mashed potatoes and a gravy made from the turkey drippings ( for the fat), a bit of flour and turkey stock, often with a bit of white wine incorporated into the roux. The stock was made from turkey neck and giblets, cooked in water with carrots, celery and usually a bit of rosemary, so those flavored the gravy as well. Oh, I stuff the turkey with celery and carrots and an herb bouquet which also flavors the fat rendered from the roasted bird. I make rosemary butter and stuff that between the breast and thigh skin, and baste with melted butter with rosemary in it.

 

[Toni]

Honestly, I wouldn't really suggest trying biscuits and gravy unless you're here. I'm visualizing what would happen if one ordered it at a foreign restaurant, and cringing at he thought. Like going to the Ikea for the meatballs. Whenever I eat American food overseas, it becomes immediately obvious why everyone there thinks our food is terrible! You just can't keep a proper country kitchen in Beijing or Amsterdam, ya know?

When we hosted an exchange student from Italy, I spent a lot of time apologizing for what Americans termed ‘Italian’ food. Especially bad in an area where locals considered pizza pretty spicy.

 

[Politesse]

Ohh, it's the truth. It's funny, so much of Italian cuisine was built on the exchange between that fair country and ours, but finding genuinely good Italian food here can be quite the struggle unless you're in the Big City.

 

[gmbteach]

Honestly, I wouldn't really suggest trying biscuits and gravy unless you're here. I'm visualizing what would happen if one ordered it at a foreign restaurant, or trying to bake it from recipe without knowing what the end result is supposed to be like, and cringing at both thoughts. Like going to the Ikea for the meatballs. Whenever I eat American food overseas, it becomes immediately obvious why everyone there thinks our food is terrible! You just can't keep a proper country kitchen in Beijing or Amsterdam, ya know?

Just come over to my place, we'll fix you up right. Biscuits and gravy, roasted asparagus, mexican-style chorizo, fried potatoes and eggs with a bit of queso fresco, a salsa roja. There is nowhere better in the world to have a lazy Saturday breakfast than in my kitchen.

Just don't tell my doctor....

Only if you come here and try Vegemite on toast! Or a traditional 7 course dinner - 6 beers and a meat pie!

 

[Politesse]

Vegemite on toast I have done, and... well... It must be something of an acquired taste. I respect that, but it is not a taste I am planning to acquire.

Your meat pies, now those are actually good. I am quite certain I have never consumed 6 beers at a sitting though, gracious! I hate getting drunk, my mind is my only real virtue and my secrets could get me killed.