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Post by Peegoo 🏁 on Apr 3, 2023 13:25:15 GMT -5
If you're from the UK, you know what beans and toast is: a diet staple and a yummy snack.
Here we have some serious food critics sampling some nasty Yank chow and discovering it may not be that bad at all.
Very entertaining.
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Post by LesTele on Apr 3, 2023 13:33:23 GMT -5
Nooooooooooooo!!!
Not a biscuit - scone.
Definitely not gravy.
I despair at English youth.
Never took to the concept myself.
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Post by Taildragger on Apr 3, 2023 13:58:19 GMT -5
Sorry, can't say I find the appearance of that particularly appetizing.
That would pose a significant hurdle for me...
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Post by LesTele on Apr 3, 2023 14:05:18 GMT -5
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Post by Leftee on Apr 3, 2023 14:06:56 GMT -5
Now I want biscuits and gravy.
Biscuits - the new world definition.
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Post by RufusTeleStrat on Apr 3, 2023 14:14:40 GMT -5
Jimmy Dean makes an outstanding heat and eat B&G bowl.
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Post by Taildragger on Apr 3, 2023 14:26:16 GMT -5
No worries: AI will soon declare all food irrelevant.
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Post by Peegoo 🏁 on Apr 3, 2023 15:06:29 GMT -5
Bob Evans restaurant serves up a pretty good home-style B&G for when you don't want to mess up your own kitchen. Good coffee too.
Waffle House can be hit and miss.
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Post by gato on Apr 3, 2023 15:45:22 GMT -5
First I ever heard of beans and toast was when the Beatles burst on the scene. One of the fan articles mentioned the stuff.
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Post by RufusTeleStrat on Apr 3, 2023 15:46:33 GMT -5
Carl's JR and Hardee's (same company menu etc) had good biscuits and gravy. Discontinued out here in CA but perhaps still available back east.
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Post by Larry Madsen on Apr 3, 2023 16:00:41 GMT -5
Funny this should come up. Just yesterday at our *Employee Dining Room* I was pleasantly surprised to discover biscuits and gravy as an offering. IMG_5019[1] by Larry Madsen, on Flickr I took a PIC to send to Queenie, since B&G is one of her all-time favorites. The best thing about the EDR is everything is free and it's all you can eat ... well, all you can eat in an hour. Not to mention we are paid for that hour as well. Working in the Las Vegas Hotel/Casino industry has a few unique perks.
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Post by LeftyMeister on Apr 3, 2023 16:21:51 GMT -5
That's was indeed entertaining.
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Wrnchbndr
Wholenote
Posts: 353
Formerly Known As: WRNCHBNDR
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Post by Wrnchbndr on Apr 3, 2023 18:32:17 GMT -5
Having lived in the UK for many years, the YT vid is totally accurate and Beans on Toast is far better known and more often consumed than all of the PBJs, Beefaroni, and Poptarts combined. The beans used for Beans on Toast are canned beans sold by Heinz and they are blander that just about any can of beans available here in the US. The thought of adding some brown sugar, pork, or molasses simply never happens.
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Post by LTB on Apr 3, 2023 18:47:14 GMT -5
Now I want biscuits and gravy. Biscuits - the new world definition. I'll second that!
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Post by Riff Twang on Apr 3, 2023 23:43:04 GMT -5
Heinz baked beans in tomato sauce for beans on toast. Other canned baked beans are available.
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Post by K4 on Apr 4, 2023 2:08:28 GMT -5
Wife's grandma made the best biscuit gravy Ive ever had. She browned the flour mix then added milk, and it came out perfect.
They start with a 1 inch ball of bacon,flour mix then add milk. It never works for me. HELP
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Post by Rick Knight on Apr 4, 2023 6:01:32 GMT -5
Wife's grandma made the best biscuit gravy Ive ever had. She browned the flour mix then added milk, and it came out perfect. They start with a 1 inch ball of bacon,flour mix then add milk. It never works for me. HELP This is an easy recipe that works for me. I reduce the amount of milk a little bit.
Sausage gravy
Ingredients 1/2 lb. ground pork sausage, no casing 2 tbsp. butter 2 tbsp. all-purpose flour 2 c. whole milk Kosher salt Freshly ground black pepper Pinch of cayenne or red pepper flakes Directions 1. In a medium skillet over medium heat, cook sausage until no pink remains 2. Melt butter in the pan 3. Sprinkle with flour and cook 1 minute. 4. Add milk and bring mixture to a boil. Reduce heat and simmer until thick, about 5 minutes. Season with salt, pepper, and cayenne. 5. Remove from heat and serve with biscuits.
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Post by slacker 🐨 on Apr 4, 2023 7:54:21 GMT -5
Having lived in the UK for many years, the YT vid is totally accurate and Beans on Toast is far better known and more often consumed than all of the PBJs, Beefaroni, and Poptarts combined. The beans used for Beans on Toast are canned beans sold by Heinz and they are blander that just about any can of beans available here in the US. The thought of adding some brown sugar, pork, or molasses simply never happens. That sounds awful. Unless you spend some effort augmenting the flavor, beans are are just nasty, flavorless mush. When we have beans, we start with Busch's and add bacon, onion and BBQ sauce. Once you get done adding lots of flavor and character, they're quite palatable.
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Post by K4 on Apr 4, 2023 8:11:27 GMT -5
This is an easy recipe that works for me. I'll give it a try, thanks
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Post by orrk01 on Apr 4, 2023 8:27:57 GMT -5
My son-in-law was sent to Fort Benning, Georgia for basic training. Being a Yankee, he was excited to try some Southern cuisine. On his first day through the chow line he asked for "biscuits and gravy, ma'am." The "ma'am" in question replied "unless you have a biscuit in your pocket, y'all going to have your gravy over toast!"
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Post by Larry Madsen on Apr 4, 2023 8:28:04 GMT -5
I have no recipes, but I do make gravy when we need/want it. If it were me I'd cook up a pan of crumpled ground sausage. Once done to spec, pull out the sausage leaving the residual grease in the pan. I always have a bowl of residual beacon grease in the fridge. Scoop out a good amount into a second small fry pan and heat it up. Mix in flour stirring constantly (creating a rue) you can cook it to the desired degree of "brown". Put milk into the first pan (with the residual grease from cooking the sausage) and heat it up to a boil or near boil. Gradually pour in the rue (stirring constantly) until you reach the desired consistency for your gravy. Season as you choose. Salt, pepper, etc. I personally like sage in there. Keep in mind the gravy will thicken a bit more as it sits. Dump the cooked crumpled sausage back into the gravy and you should be good to go. I'm not very scientific in the kitchen, but I've never cooked anything I couldn't eat yet.
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Post by rok-a-bill-e on Apr 4, 2023 10:42:25 GMT -5
I ate a lot of beans on toast in my young single days, but mine were tasty! Anyone remember Big John Beans? They came in two cans, one for the beans and one for the sauce. Good stuff.
I had seen the Brit video before and wondered why they didn't split the biscuit open first? C'mon people, have some decency!
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Post by RufusTeleStrat on Apr 4, 2023 11:00:24 GMT -5
It was like an Ikea project, and they did not read the instructions indicating split and place biscuit with open face upwards and distribute sausage gravy over said biscuit.
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Post by Peegoo 🏁 on Apr 4, 2023 12:48:56 GMT -5
It was like an Ikea project, and they did not read the instructions indicating split and place biscuit with open face upwards and distribute sausage gravy over said biscuit. And there is no excuse for that, because IKEA needs to publish the instructions. And I'm just the man for the job.
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Post by K4 on Apr 4, 2023 15:06:56 GMT -5
I vaguely remember Thelma making biscuit gravy. She had a cast iron skillet hot enough for smoke to come off it had a ball of flour grease combo and rolled it around the pan. Then when it was brown enough dumped in milk. It instantly became gravy.
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Post by Peegoo 🏁 on Apr 5, 2023 6:09:27 GMT -5
Then when it was brown enough dumped in milk. It instantly became gravy. You'll roux the day!
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Post by Mfitz804 on Apr 6, 2023 2:58:39 GMT -5
Having been in London the last few days, I made sure to partake of the traditional English breakfast (served “free” in our hotel), including baked beans and roasted tomatoes. It was…weird, but aI did it.
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Post by Peegoo 🏁 on Apr 6, 2023 10:16:16 GMT -5
Having been in London the last few days, I made sure to partake of the traditional English breakfast (served “free” in our hotel), including baked beans and roasted tomatoes. It was…weird, but aI did it. I like that stuff; when cooking at home I tend to prefer simple recipes with just a few ingredients. Brits are known for their often bland dishes, but when it's part of your own culture, it feels like home. I totally get it. Despite all that, I like spicy stuff too. I'm fairly convinced God's chef is a Mexican.
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Post by slacker 🐨 on Apr 6, 2023 12:00:49 GMT -5
Having been in London the last few days, I made sure to partake of the traditional English breakfast (served “free” in our hotel), including baked beans and roasted tomatoes. It was…weird, but aI did it. I like that stuff; when cooking at home I tend to prefer simple recipes with just a few ingredients. Brits are known for their often bland dishes, but when it's part of your own culture, it feels like home. I totally get it. Despite all that, I like spicy stuff too. I'm fairly convinced God's chef is a Mexican. We have a local FB group dedicated to discussion local restaurants and such. A recurring theme is that food in the midwest is bland, which I really don't understand. My wife and I are "foodies". We have a chef's kitchen that people ooh and ah over and we cook very nice meals 5-7 nights a week. We have a smoker and an outdoor flattop for other types of cooking. When we go to potlucks, everyone goes nuts for the stuff we bring (wife has that "reputation" at this point). I've had people try to hire me to cater BBQ for parties. We like food that is flavorful and seek that out. We also go out to eat quite a bit, but generally avoid the chains and "plane jane" type places. We have places with award winning chefs, we have lots of ethnic stuff including asian, indian and mexican that you can get spicy enough to melt your face off if you want. We also have the usual regional snobs ("if it ain't NY pizza, it ain't pizza", "Why no texas BBQ around here, I want REAL BBQ" etc) whom I always laugh at. Everyone loves the food that's like what they grew up loving, but exploring other foods is an amazing aspect of life IMO. Comfort foods are....comfortable, but breaking out of that rut is a blast. We're traveling more and more and the best part seems to be eating food from other places. We really liked the food we got in Greece, for example and, of course, the food in France was amazing. All that being said, I really want to go to the UK, but I'm kinda dreading the food experience as the examples of their food have not impressed me. My BIL makes a biscuits and gravy that is practically famous amonst his firefighter co-workers. When he retired, there were well over a dozen people who wanted to speak at his official retirement event (which I attended). Pretty much every one brought up his B&G and how amazing it is. Done well, it can be very flavorful and a great culinary experience. Done poorly, it's bland, pasty crap. I don't order it out anymore because it's just never as good as his. Beans and toast sounds....bland. If you really doctored up the beans, you could make it relatively tasty, but I'm not sure where it would fit in my meal structure. Beans for breakfast is not the least bit interesting to me. I love good beans with BBQ, but the toast seems superfluous. Anyway, long rambling post to rant and comment a bit. The dis of midwest cuisine this morning kinda got me rankled.
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Post by hushnel on Apr 6, 2023 12:13:51 GMT -5
I learned from a retired Master Sargent, he was a PIA. His rue was to clarify the butter, skimming off the butter fat, add flour and cook to a pretty specific color, as the color started and just a bit more, add white pepper, this was his base for a lot of the menue. The sausage had to be cooked and the grease had to be constantly drained so it wouldn’t cook back into the pork. Other spices would be used depending on the use of the rue. It falls into the simple is better catagory of cooking.
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