Are you really so arrogant as to believe that perception of socio-economic class is exclusively an American consideration when it comes to dating?

...expand on that?
100%
I definitely have some ideas for some variations with cheese and herbs that I think will go great with some sort of chicken dish.
I hear you. I'm blessed with more choices for potato ingestion than I need or deserve in the supermarket aisle. a benefit of living in middle-America, I suppose. I've heard that you can approximate them by squeezing as much moisture as possible out of grated potato using a cheesecloth or tea towel, and then freezing the shreds before frying them off in a pan, but that degree of foresight and prep work doesn't factor into most of my breakfasts lol.
all fried potatoes have a place in my heart (lodged into the arterial walls, secured with cholesterol glue), but I'll always insist that hashbrowns are shredded potatoes, not cubed. don't get me wrong, I'd happily house this entire bowl and ask you for seconds, but these are what I usually picture.
did you hand cut the potatoes? they're very neatly done. I'm useless at consistency when it comes to anything smaller than 1 cm dice.
since you brought red-eye gravy up, are your familiar with its preparation? I've read that it's often made by frying up a ham steak with maybe a little supplementary fat (butter, lard, or bacon grease) and creating a roux from the drippings. rather than milk, as might be done with sawmill/country gravy, the liquid added is strong black coffee.
this combination of ham, coffee, and roux has long fascinated me, as I imagine a real roller coaster of flavors there. however, I've not had the opportunity to order it in a real Southern diner, so I don't know if I'm off-base here, especially because, as I think about it, I'm pretty sure the first time I came across the dish as a concept was in an alternate-history novel in which racist South Africans time travel to the American Civil War and hand out AK-47s to the Army of Northern Virginia. In other words, citation very much needed lol.
spoiler
- 250 g AP flour
- 1 TBSP sugar
- 1 TBSP baking powder
- Pinch salt
- 6 Tbsp (90 g) butter (cold)
- 2 Tbsp (30 g) butter (melted for topping)
- ~2/3 cup (~150 ml) whole mil
Add flour, sugar, baking powder and salt to bowl. Take your very cold butter, and grate it into the dry ingredients using a box grater. Quickly work the butter into the flour mix with a fork or your hands. Add a portion of the milk, and mix until a shaggy dough forms, adding more milk as necessary (I did not use the full allotment). Turn out onto a work surface dusted with flour. Knead with your hands until you have a solid mass which does not stick to your work surface. Roll it into a rough ball/lump, then flatten it out into a rough rectangle approximately 1 inch thick. Fold one half of the rectangle on top of the other half, and then knead it back out to a 1 thick rectangle. Turn the dough 90 degrees, and repeat a couple times. I think I maybe did 5 reps. Once you have your final rectangle, cut out your biscuit rounds if you have the tool to do so. I did not, so I just cut the rectangle into thirds and then half using a chef's knife. Lubed a baking pan with cooking spray, hucked the bits of dough in, and set into a 425 degree F (~220 C) oven. Baked until the dough had puffed up at least twice it's initial size, and the surface was dry and unyielding to my finger (roughly 15, 20 min? I don't know, tbh, this was all feel at this point). Notably, the biscuits had not acquired much of any color other than their bottoms. I was worried about over cooking them or scorching the bottoms if I let it go until the tops were golden brown, so I brushed them down with butter and then hit em with a full broiler grill fro several minutes, until the coloration seen here was achieved. Reapplied more melted butter, cracked over some fresh salt, and voila.
here is the process that i used this morning. the other posters are correct that American biscuits are apparently quite different than what biscuits are elsewhere. as someone else shared with you, I've often heard that the closest European equivalent would be a butter scone, but I've also heard folks who care more than I about these things that that's also not exactly 1:1. in any case, it's a very lightly sweet and buttery quickbread. it has a crispy exterior, and a very soft, tender crumb interior, sometimes with distinct, laminated layers (similar in principle to a croissant). it is equally at home in both savory and sweet applications. this morning, I ate them with elderberry jam, while I served them as a side for beef stew this evening. I used it to sop up the remnants in my bowl. equally delicious.
Liberally, and frequently!
Thank you! The broiler did most of the work at the end there.
- 250 g AP flour
- 1 TBSP sugar
- 1 TBSP baking powder
- Pinch salt
- 6 Tbsp (90 g) butter (cold)
- 2 Tbsp (30 g) butter (melted for topping)
- ~2/3 cup (~150 ml) whole mil
Add flour, sugar, baking powder and salt to bowl. Take your very cold butter, and grate it into the dry ingredients using a box grater. Quickly work the butter into the flour mix with a fork or your hands. Add a portion of the milk, and mix until a shaggy dough forms, adding more milk as necessary (I did not use the full allotment). Turn out onto a work surface dusted with flour. Knead with your hands until you have a solid mass which does not stick to your work surface. Roll it into a rough ball/lump, then flatten it out into a rough rectangle approximately 1 inch thick. Fold one half of the rectangle on top of the other half, and then knead it back out to a 1 thick rectangle. Turn the dough 90 degrees, and repeat a couple times. I think I maybe did 5 reps. Once you have your final rectangle, cut out your biscuit rounds if you have the tool to do so. I did not, so I just cut the rectangle into thirds and then half using a chef's knife. Lubed a baking pan with cooking spray, hucked the bits of dough in, and set into a 425 degree F (~220 C) oven. Baked until the dough had puffed up at least twice it's initial size, and the surface was dry and unyielding to my finger (roughly 15, 20 min? I don't know, tbh, this was all feel at this point). Notably, the biscuits had not acquired much of any color other than their bottoms. I was worried about over cooking them or scorching the bottoms if I let it go until the tops were golden brown, so I brushed them down with butter and then hit em with a full broiler grill fro several minutes, until the coloration seen here was achieved. Reapplied more melted butter, cracked over some fresh salt, and voila.
That's a wild take. Quibble over exact war contributions scores all you like, but to say the US didn't have an impact in Europe is blatantly false.
redhorsejacket
0 post score0 comment score
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Idk man, could be I'm just projecting on you conversations I've had with myself, but fondly remembering the sense of discovery you had with the Infinity Engine games while being sour on BG3 because it was "spoiled" for you seems like it has a lot more to do with your sense of nostalgia than any rational critique. Don't get me wrong, I'm the sorta person who will break out my soapbox to yell about Morrowind's virtues vs Oblivion or Skyrim, and I've also attempted to cajole several friends into giving BG1 a shot in the lead up to and wake of BG3's release, so I'm sympathetic to your broader point. I just think, unless you've been out here reading reviews, watching Let's Plays, opening discussion threads, and sucking down all in-house marketing Larian did, you vastly overestimate how much of the game is spoiled for you. And, frankly, if you've been doing all of those things, then the real culprit is how you spend your time online, not being online in and of itself.
Besides, the game is massive. Even watching multiple Let's Plays of Act 1 would still leave room for discovery, simply because there are so many paths to pursue, many of them mutually exclusive. Hell, my big critique of the game is that I find the plethora of choices to be overwhelming, as I'm the sort that likes to consume all content in a single playthrough, and that's literally impossible.