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What in the fuck is that mess of shit,, whats that greenish glob of shit, I see some green peas in one pic, but the rest is some strange shit.
Why does everything you silly fuckers eat have to be incase in a Pie crust??
I did buy a few pie thingys from the freezer in Rim Ping in CM and put em in the oven and then ate em, and if that shit is what you dudes eat then I am doubly glad that the war of Independence did happen and we don't have to eat shit like y'all do anymore.
:rofl: The greenish shit is mushy peas. The top mess we call a 'pie floater' in Oz, one of lifes guilty pleasures after a skinful. Off to Harrys pie cart in Woolloomoolloo (a Sydney institution) in the wee hours for a pie floater, the trick was to not end up wearing half of it.
Harrys really is an institution- opened before WW2, and celebs as diverse as Nicole Kidman, Colonel Sanders and Elton John have eaten there.
Well pies (the subject of this part of the thread) are generally encased in a PIE CRUST.Quote:
Why does everything you silly fuckers eat have to be incase in a Pie crust
Otherwise we'd just called it minced meat, not minced meat PIE.
Geez:rolleyes:
Actually I think this would be most representative of what Aussies and Kiwis would consider a meat pie. It could be mince, steak and kidney or chicken.
https://teakdoor.com/images/imported/2009/02/628.jpg
Found a bar in Saigon that does lovely meat pies just like this and they even have Bundy.
What the fuck ever that is.Quote:
Originally Posted by Dug
But we do have chicken pot pie in the states too, kind of a chicken meat and vegs baked in a crust, and a meat pie is really just a casserole with a biscuit crust and got steak meat and vegs in a thick gravy,
But we do not live on them , once a year is plenty, seems like you fuckers would starve without em, and them I bought in CM that were Aussie in origin , I would starve before I would live on such trash.
Well I guess Peterpan is coming back over so looks like we gonna have to MINCE about 10 kg of pork to make some sausage,, but I think it is better to grind it than whack it with a bush knife, infarct my recipes all call for ground thru a certain size plate,, so fuck the mince, we stick to ground meat.
America exported its cuisine to the Philippines and look at what a treat it is to eat there.....:puke:
That just made me think of that ubiquitous Amerkin dish 'Biscuits n gravy'.Quote:
Originally Posted by blackgang
Whats With That :sssh: ? For the mercifully uninitiated, the 'gravy' is white, basically chicken stock thickened with cornflour and milk. The 'Biscuits' are actually scones. :confused:
Now if you done these 'biscuits' with a proper gravy & some nice lamb mince, you might sorta have a meal...
Quote:
Originally Posted by blackgang
so are you saying you do or do not like lamb???
That be Bundaberg rum.Quote:
Originally Posted by blackgang
I'd like to propose BG as a UN Cultural Ambassador- any Seconders? :)
Jesus Christ, don't you guys ever learn,, everyone might think you full of shit, but if you do not open your mouth they can't prove it.,,,but you did er again.Quote:
Originally Posted by sabang
The biscuits are baking powder biscuits, grandma made em best of anyone in the world, dads did not attain the height nor lightness of grams, but you can not work baking powder to much or it will not rise right,
Now for the gravy is where you really fucked up.
First you cook and crumble a [for limeys 250 or 300g] 1/2 # of pork sausage salt and pepper to taste, add about 3 TBSP of regular flour and stir into the meat and allow to cook awhile stirring, do not brown to much as I don't like it browned, my dad did, then add about a quart of milk, I like the US canned condensed milk better, but stir and keep it up til it has thickened and cooked for about 5 minutes to cook the flour,, break 2 biscuits in half, lay on a plate and cover with your sausage gravy..
Now sabang, does that look anything like what you described,, Corn starch my ass,, thats used by Chinese cooks to thicken the sauce on most Chinese dishes, but not for gravy in an American kitchen, always use wheat flour. whether it be Turkey, roast pork or beef, then its flour in water and shaken good and then added to the pan drippings, and if you are a cook, there will never be lumpy gravy, but the way you talk, you know shit about cooking and I doubt that you have ever seen it done.
Just show me where there are fine food establishments that advert good home style Limey food,, none I have ever seen tho all the rest of the cultures [Frog, Greek, Egyptian, Ital, German, Swede, Indian, Norsky]seem to have food to brag about and only limeys ever have a good thing to say about that shit you call chuck.
no thanks.Quote:
Originally Posted by blackgang
You're looking for trouble disrespecting their Prince.:)Quote:
Originally Posted by blackgang
BTW, Good to put the flour in a cup of milk or cold water before you dump it in the drippins.
^^^Never before have I read a recipe that also doubled as an argument.
This is truly inspirational. For my part, I find lamb delightful.
Not really for sausage gravy or hamburger gravy, If you have enough grease from the meat to get the flour oily and not dry or add some more butter or bacon grease is best to make sure your flour is not dry, that makes the lumps in that kind of gravy and for roast gravy I use water with the flour in a pint jar and shake it well to mix and then dump in the pan drippings and stir like hell, but I always take the grease out of the pan drippings as I don't like oily roast gravy, but I never use milk in it either.Quote:
Originally Posted by Norton
The only milk I use is in sawmill gravy and thats what the base of biscuits and gravy is, also from frying chicken, chicken fried steak, pan broiled steak, any meat that has been cooked in the pan, add bacon grease to the flour and ya got good gravy,, but corn flour/starch, which ever you call it, is bullshit.
I like to also add some chopped onion and some frozen green peas and have it for supper, kinda like the old days in the sea going service,, "Shit on a Shingle".
I do use cornstarch/flour for a sauce for Eggs foo yung, make it with chicken stock, cornstarch and soy sauce..
[quote="killerbees"]This is truly inspirational. For my part, I find lamb delightful.[/QUOTE]
Well I hope you enjoy it, just like drinking, smoking, or chipping on yer wife, what ever blows yer dress up,, but do not include me in that shit.
I used to find them delightful hanging on my prong when I was a kid.
They are scones.Quote:
Originally Posted by blackgang
I know a lot of shit about eating, as for cooking just BBQ & stews- but I'm not bad if I must say so myself. :)Quote:
Originally Posted by blackgang
I've had these 'biscuits & gravy' in only two places- Austin Minnesota and Corvallis, Oregon. They were both shite, utter shite. Sorry mate. In one case, I tried some of my friends, in the other I returned the dish and ordered something else. :(
There are quite a lot actually. Next time you pop over to Londers to say hi to Lizzie, be sure to grace the Savoy grill. Do try some of that real 'Amerkin' apple pie. :rofl:Quote:
Originally Posted by blackgang
Another inexcusable atrocity. How does mixing two forms of grease (and gawd knows what else) enhance the flavour of beef :confused:.Quote:
Originally Posted by blackgang
For the mercifully uninitiated, this is battered/crumbed or whatever beef, fried in some atrocious transfat and served with that same vile chicken or whatever white gravy. It really sucks.
That explains a lot of the taste actually. We tend to make newspaper from sawmill filings.Quote:
Originally Posted by blackgang
No wonder the South is heart attack Central. :mid:
And one more time, the yank expert in any domain is teaching the right way.:tosser1:Quote:
Originally Posted by blackgang
but the way you talk, you know shit about cooking
The guy who smoke chicken to beef, don't forget some dogs, is trying to teach cooking.
Blackgang you're just the stinkiest piece of shit I've ever seen on a forum. :kma:
He is not a Yank, take my word for it.
Sounds more like a Hillbilly by the likes of his eating and cooking habits.
But that's OK, just don't insult the poor guy.
I don't know how the hell you got to damn stinkin' bisquets and French gravy, chicken pot pies and technical arguements over minced beef when the topic is as simple as "I need help/ How to cook a lamb chop."
Let's try to be creative about this. I could keep on giving suggestions on how to kill the bad taste of lamb but I am leaning towards better behavior in spite of my tendency to be "off color."
I guess you really love sausages, at least it is a task that BG prides himself in and enjoys. You could probably sell this stuff in Chaing Mai if you wanted to and make a few baht on the lamb. After all who the hell knows what's inside a Thai sausage.
Time to think. Mince the chops;pork fat; add ground lizard;chopped mint;hot peppers; minced garlic;basil;rice;locatelli;a splash of red wine and some of the kitchen sink. Stuff inside an intestine and grill on low flame.
You can call them Thai Buggers! English Bangers or what-have-ya?
[QUOTE="sabang"]Quote: Originally Posted by blackgang good home style Limey food There are quite a lot actually. Next time you pop over to Londers to say hi to Lizzie, be sure to grace the Savoy grill. Do try some of that real 'Amerkin' apple pie.[/ Quote:]
Last answer to sabang, as he is trying to act like he been there and don that when he is just a put on and had pobly never got his moms tit out of his mouth and now not fuck all even what goes into food.
Where do you keep coming up with chicken in sawmill gravy when it might be made in the pan and grease that the country fried chicken was fried in, Just more of your bullshitQuote:
Originally Posted by SABANG
OH and by the way, Chicken Fried steak is the equiv to Limey fish and chips, it is a cubed or tenderized beef steak floured and breaded and fried in oplenty of oil,, we use beef because we are men and limeys use fish cause they are Kunts.Quote:
Originally Posted by Sang
What 2 kinds of grease are you talking about asswipe you use the grease left in the pan that you were cooking in unless you do not have enough and then just add more,
Another lime sucking asswipe heard from that is an idiot in the kitchen from the sound of things. Knows no more about a kitchen that Sabang does and he knows no more about cooking than he does about world politics but likes to put on the dog about what an intellect he is for the new hands and does manage to keep them fooled until they get the idea his just a custom cut and paste parrot style.Quote:
Originally Posted by BUCKEYE
Why in the fuck would I try to pass off good sausages as English anything,,Got nothing to do with Thai either, You limey idiots are so thick that you keep trying to pass off English slop when the uncivilized Vikings would not even eat that shit 1500 years ago when they made lots of trips over there for the sole purpose of kicking your ass.Quote:
Originally Posted by BUCKEYE
So come off it, you assholes have not a fucking thing to brag about except selling black African slaves to the colonies in N America and a steady supply into the Caribbean islands, Brazil and most the rest of the world..And even they would not eat that slop that you asswipes call grub.
Just mane me one place that has the audacity to call or advert good ol limey home cooking our specialty, on a sign out front along with the swedes, Frogs and Ital boys and right beside an American eating estab. pebbly selling world famous N.Y, Pizza
If your hero is Sabang just keep rinning your maoth about things you have never seen and only heard of from others that have never seem em either and you will grow up just loke your hero,, just a mouth and asshole hooked together with a lirrle gristle..:rofl:Quote:
Originally Posted by BUCKEYE
I don't know why the trauma of 'biscuits n gravy' sticks in my mind so much. It's not like 'the taste' keeps coming back into my mouth, there was none. It was a combination of things really. In the concoction that was served to me and duly rejected in Oregon, there were some small lumpy things in the 'gravy', which I am willing to concede may have been what the colonials term 'sausage', after all they call scones 'biscuits'. For the record, real biscuits are hard because they are twice baked, and if you check the derivation of the word 'biscuit' to it's Latin roots that in fact is what the word means. It would be interesting to know the process by which the unfortunates bastardised this word so that a scone became known as a 'biscuit', but it probably comes down to something as simple as illiteracy, or that they couldn't afford a dictionary. In my imperial naivete', I had just thought those small lumps were some kind of coagulant, which just goes to prove that in a foreign country you should never assume anything. I concede my error- when in a land where the natives call a scone a 'biscuit', it necessarily follows that assumptions such as that what is termed 'sausage' might actually taste like something are naive. Fallacious even, if you expect the coagulant to look and taste like sausage.
I am genuinely curious- would the descendents of the Pilgrims serve lamb with white gravy? Would scones coated with a white gravy be considered an acceptable accompaniment to roast or BBQ'd lamb? If one were to excercise imagination, and abominate a piece of lamb by coating it in bread crumbs coagulated with some third party grease, and then drown it in a gravy based on pork or chicken grease to which, of course, milk must be added- would it then be termed 'chicken fried lamb'? :confused:
I suppose these questions are scurrilous in a land where the ubiquitous deep fried chicken dish was named after a gentleman who was never a Colonel. He did however win my abiding respect for describing the gravy served with the fried chicken as "sludge with a wallpaper taste". Upon reading BG's erudite contributions however, I would agree that a Sawmill taste seems closer to the mark. I remain grateful, however, that it is not white.
New World ingenuity must be credited, and those who would scoff must also accept part of the genetic blame. In a nation where 'grits' is proudly described as Momma's home cooking, inquiring minds in the rest of the world are left baffled as to what then do you feed your pigs with? Could there be an enclave of your fine nation where 'grits' with 'chicken fried lamb' and lactated grease are proudly served by someones Momma? :rolleyes:
I beg your pardon Nawty, America doesn't have a cuisine.:)Quote:
Originally Posted by Nawty
Your whole post is preposterous so I will quote nor answer none of it except maybe the part about Grits, we do not have grits where I cam from ,grits are a southern food
and again you are full of shit,, Kentucky Fried Chicken is a recipe in a lot of cook books, it consists of Chicken parts soaked a short while in Buttermilk and then in a mixture of spices and flour and what ever as I have never made it and then that old dude made a mix of spices and patent it and he is the one that calls his patent franchise food chain Colonel Sanders KFC, and that only refers to his franchise places just as FORD only refers to FOMOCO autos.Quote:
Originally Posted by sabang
you are also full of shit on your scones are biscuits shit too,, you would not look such a fool, but you are surrounded by taste buds less limeys too tho,
Scone Recipes With Pictures - Joyofbaking.com
Now you have again proven your self full of shit, why don;t you just come out and admit that you have never been to the united states and be done with it or that you did visit some of the southern states maybe, but check the far right pic in the first row and those are biscuits, and the only thing in biscuits is flour, baking powder a tad of salt and water or milk, mixed in a hole in the top of the flour sack so you do not even need a mixing bow,. mix your stuff in the liquid and pour in the hole you have made in the flour, mix in flour til it is right and then knead it a second, roll and cut with a biscuit cutter and bake at 400* F for 10 minutes
The origin of the word "biscuit" is from Latin via Middle French and means "cooked twice", hence biscotti in Medieval Italian (similar to the German Zwieback). In modern Italian usage the term biscotti is used to refer to any type of cookie or cracker. Some of the original biscuits were British naval hard tack. That was passed down to American culture, and hard tack (biscuits) was made through the 19th century. Throughout most of the world, the term biscuit relates to a hard, crisp, brittle, baked food, except in the USA, where it relates to a soft bread product that is only once baked.
Biscuit - Wikipedia, the free encyclopedia
The TD cosmos waits with bated breath to see if BG's erudite response will consist of anal, fecal, or Momma's tit responses. Perhaps all three. :rofl:
https://teakdoor.com/images/imported/2009/02/721.jpg ............. :mid:
See Sabang, you are not very bright as I have stated thru the last 1/2 of this thread, you do not know what a biscuit is and still claimethat you have lived and worked in the states where everyone eats biscuits, makes buiscuits and knows what they are.
Maybe limeys do cook their buiscuits twice, if not it is the only thing they do right the first time.
Why are you giving me all this other language about buiscuits, I know what they are and I even make em but not as good as gram did em.
OH British Naval Hardtack, were they eating that at the times that the young and struggling US Navy kicked the shit out or em?
But if you do not know what a biscuit is then jyst say so, I know of no one on here that has read a lot of your posts that thinks you are to swift anyway.
And finally you have admitted why everyone thinks American Cuisine is superior to every other countrys, especially Englands.Quote:
Originally Posted by sabang
But if you do not like Americans and their food, it really is not a big deal to me, and maybe a good deal cause if I ever do go back I will be sure not to see you there.