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- Tue, 10 Dec 2019 18:25:58 EST /5oeRgpT No.160525
File: 1576020358614.jpg -(39396B / 38.47KB, 550x412) Thumbnail displayed, click image for full size. Franchises
Do you ever have it where you have a favorite thing at a chain like Everything Hashbrowns at Denny's but then you go to a bad one and they fuck it all up and it looks like someone concentrated all of the mediocrity in their life and plated it
Elizabeth Falkner - Tue, 10 Dec 2019 20:32:03 EST CRHmDbco No.160526 Reply
it's important to have very low standards at a shitty restaurant like dennys

also if you aren't ordering breakfast you're really taking a risk

how often do you think anyone orders the spaghetti a la ranch?
Rachael Ray - Wed, 11 Dec 2019 00:35:03 EST j0KCHwfQ No.160527 Reply
1576042503475.jpg -(13179B / 12.87KB, 480x360) Thumbnail displayed, click image for full size.
I still don't understand why all the bullshit on top of perfectly good potato.

still love you hashbrown poster
Fernand Point - Wed, 11 Dec 2019 00:46:38 EST 8jhkEV17 No.160528 Reply
i prefer waffle house because at least they cook the shitty food where i can see them
Wolfgang Puck - Wed, 11 Dec 2019 01:57:57 EST EV/ks+HZ No.160530 Reply
The best part about this is that fucking OP photo.

This is why I visit /nom/
Alexis Soyer - Wed, 11 Dec 2019 09:42:23 EST It3C0mHQ No.160531 Reply
What's that thick white stuff? We don't have Denny's in Europe but I'm guessing that despite the plates and cutlery it's not very fancy.

Come to think of it, we don't have any kind of chain restaurants like that.
Beau MacMillian - Wed, 11 Dec 2019 15:09:39 EST fhiqVQtN No.160533 Reply
Why are people on this board always so baffled by white gravy?
Adolphe Gérard - Wed, 11 Dec 2019 16:54:24 EST vW97wWHb No.160534 Reply
I was in my 20s when I learned about white gravy. I'm from new england. White gravy is a southern/midwest thing.

Waffle house is fucking awesome. Wish we had something similar in new england. Sure, it's not the best food. And we've got great diners out here. But they're not 24 hours, and there's something really special about shitty breakfast food at 3 am.
Jean Bardet - Wed, 11 Dec 2019 18:29:08 EST ufZRNRA0 No.160535 Reply
If it's a mystery to half of the one country where it's a thing how can anyone else be expected to know?

I'm more surprised you are shocked that someone who stated they're from Europe doesn't know about an american only thing.

>you know what's fucking incredible? The definitions of cookie and biscuit are different too fuck OMG!!!!!1two
Auguste Escoffier - Wed, 11 Dec 2019 19:18:48 EST vW97wWHb No.160536 Reply
>you know what's fucking incredible? The definitions of cookie and biscuit are different too fuck OMG!!!!!1two
That is incredible though
Antonin Carême - Wed, 11 Dec 2019 20:33:59 EST fhiqVQtN No.160537 Reply
It's pretty much french tho

I don't know why you're so worked up. A hearty down home breakfast of biscuits and gravy would sort this foul mood of yours out
Elizabeth Falkner - Wed, 11 Dec 2019 22:27:19 EST EV/ks+HZ No.160538 Reply
1576121239643.jpg -(8778B / 8.57KB, 300x168) Thumbnail displayed, click image for full size.
For everyone in this thread that hasn't had it for some reason, try it on top of the next biscuit you have and you'll understand the wonders of white gravy.


>3 Tbsp Flour
>3 Tbsp Butter
>1 Cup Whole Milk

On a medium heat melt the butter then add the flour and whisk together. Once a quick roux comes together slowly add the milk and continue to whisk until the mixture becomes a creamy gravy. Add salt and pepper to taste.

This is meant to be a breakfast gravy and as such works on a number of breakfast items. For the complete down home experience substitute some of the butter for bacon grease or sausage grease left in the pan after coking either up. You can also add a few more tablespoons of milk if you want to loosen the gravy. It's a bit of a hungover, throw a few things in the pan after cooking, and make a sauce of it gravy, but I think that's why it's so beloved.

For the most simple of southern gravies you can make red eye gravy by cooking a country ham (Salted breakfast ham) and removing some grease while deglazing the pan with black coffee. It's a super strong gravy that's extremely loose and actually comes apart when done well. The oil and the gravy separate, but you're supposed to dip a dry country ham biscuit in it and mix it up. Kind of like a shitty au-jus for breakfast.
Marc Summers - Wed, 11 Dec 2019 22:33:52 EST wkGG0S3M No.160539 Reply
White gravy is a thing in Europe. It's called béchamel sauce over there. Same shit, different name. A lot of "American staples" are just renamed European dishes with slight alterations.
Julia Child - Wed, 11 Dec 2019 23:42:51 EST 7MGhtdxD No.160540 Reply
Uh, it needs to be made with a little sausage. It should be a sausage gravy. White sausage gravy on your biscuits
Julia Child - Wed, 11 Dec 2019 23:44:45 EST 7MGhtdxD No.160541 Reply
1576125885751.jpg -(92227B / 90.07KB, 680x680) Thumbnail displayed, click image for full size.
What is the fucking point of white gravy sans sausage?
Jonathan Waxman - Thu, 12 Dec 2019 06:38:46 EST EYTLQcVp No.160543 Reply
Biscuits and gravy gives me a mental image of (what you guys call) cookies covered in (meat juice based) gravy, y'know the brown stuff, just to be clear because you guys use one word for two completely different things.

No offense but living in America sounds really confusing.
Spike Mendelsohn - Thu, 12 Dec 2019 21:40:41 EST kzQkzh3K No.160546 Reply
maybe you have extra gravy and you ran out of sausage
Aida Mollenkamp - Fri, 13 Dec 2019 00:10:25 EST j0KCHwfQ No.160549 Reply
1576213825018.jpg -(30372B / 29.66KB, 391x391) Thumbnail displayed, click image for full size.
Au Jus or demi glace is superior in every way.

What am I missing? Why do I never want to put gravy on food?

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