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I’m five bottles of wine down. We will see where this ends. And don’t talk to me about drinking in the morning. Drinking hasn’t a schedule, and I’m curious about something biochemical.
Let us know if you have an urge to sing Stampers’s secret song.
*makes face*
Can you even get drunk? I know you heal extremely rapidly, and that most poisons have no effect on you. I seem to recall you mentioning drinking rotgut distilled in a shed behind someone’s house out of whatever grain was available a thousand or so years ago, but I don’t recall you saying that it got you drunk, only that it tasted awful.
Also, wine sounds wonderful but I’m at work, so knock back a bottle of Shiraz for me.
We shall see.
And as for the blood cocktail…alcohol is an anticoagulant, so presumably it would keep the blood from clotting. Should work.
It might actually taste pretty decent in a bloody mary. The salty iron taste and all.
Yes, that was my exact thought.
Some food labs have tried this out before- blood is making a comeback in the fancy cooking world, apparently. Their conclusion on alcoholic drinks with blood is that they have far too much of a sharp, metallic taste, but I doubt that would bother you. Or if it did, I assume you could figure out how to sweeten it/neutralize the bitterness. More interestingly, their experiments have found that the presence of albumin in blood makes it comparable to eggs as a cooking ingredient- anything you can make with eggs, you can make with blood. One kitchen went so far as to make blood ice cream, which taste testers found delicious. The best article I found: https://food.good.is/features/nordic-food-lab-cooking-with-blood
Yes I did know that it. Blood has been used as a thickener and custard medium for ages. In my cooking particularly. I could see making a few classic cocktails with blood instead of egg.
If you end up making something like blood-nog, you have to post pictures. That’s a hilarious idea. I wonder how hot I’d have to get pig’s blood to use it safely in something like that…
Did you see my Christmas post of last year to do with posset?
The anemic in me is tempted, but the rest of me says, “Oh hell no! Over my dead body!”
But I bet it would help give my hemoglobin a boost…
Blood soup is like the most delicious gravy you’ve ever eaten.
Yes but… see… The thing is… I don’t like traditional gravy either…
I mean you do you but… I’ll pass on all the gravies. Thanks.
White/sausage gravy is, I am convinced, the work of the devil. There is nothing as disappointing as smelling hot biscuits and sausage and then discovering they have been transmogrified into cold, soggy biscuits laden with library paste flecked with the greasy remains of the sausage.
A nice brown gravy with poultry or meat juices, browned roux, added spices and herbs, a little wine, that’s lovely.
Two handfuls of white flour dumped unceremoniously into half-done sausages and mashed until the sausage is disintegrated into lukewarm oily paste is not gravy, it’s a war crime.
That is not how I make sausage gravy, young lady. But yes I agree that I am partial to a proper brown gravy.
Who….. Hurt you guys??? Granted biscuits and gravy from a restaurant is disgusting but have you never had a quality biscuits and gravy?
Agreed.
No, I’ve never had anything resembling good white gravy. I make ‘sausage gravy’ that involves the drippings from spicy Italian sausages, a bottle of beer, extra cayenne, oregano, onion powder, garlic, and pepper, and some nicely golden brown butter roux, but white gravy is a waste of breakfast sausage.
Make precisely that and add white flour and milk. And black pepper. We will call it “good”
Like how much milk?
…
I’m going to refrain from answering that.
Simon how am I supposed to make a recipe if you won’t help?
Are we talking 1/3 a cup? A full cup? If I use the entire bottle of beer do I use less? Half beer half milk? Do I shake the flour with the milk in a jar to blend it?
Less beer. A normal gravy uses about 4 cups milk and 1/3 c flour. If you have beef in, add more flour and more milk and make a super batch. Or boil the beer down first.
It is a crime that no one has mentioned blood sausage yet in this thread.
Blood sausage is delicious. And some of us like that bitter metallic edge of the blood taste.
I agree, but we hadn’t gotten there yet.
*whispers* What is blood sausage?
You’re joking? How many times have I talked about blood sausage? It’s literally a sausage made with blood and other things. It’s dark red or black and the most delicious thing on earth.
Ahhh w hats the Korean blood sausage that is usually served with thin slices of liver, heart, and lung? It was the beeeest.
Firstly…when will you people comprehend that I am Old™? Memes must be translated or I make stupid replies. Secondly, I don’t love Fred and I hope he chokes on a rusty nail.
I’m five bottles of wine down. We will see where this ends. And don’t talk to me about drinking in the morning. Drinking hasn’t a schedule, and I’m curious about something biochemical.
Let us know if you have an urge to sing Stampers’s secret song.
*makes face*
Can you even get drunk? I know you heal extremely rapidly, and that most poisons have no effect on you. I seem to recall you mentioning drinking rotgut distilled in a shed behind someone’s house out of whatever grain was available a thousand or so years ago, but I don’t recall you saying that it got you drunk, only that it tasted awful.
Also, wine sounds wonderful but I’m at work, so knock back a bottle of Shiraz for me.
We shall see.
And as for the blood cocktail…alcohol is an anticoagulant, so presumably it would keep the blood from clotting. Should work.
It might actually taste pretty decent in a bloody mary. The salty iron taste and all.
Yes, that was my exact thought.
Some food labs have tried this out before- blood is making a comeback in the fancy cooking world, apparently. Their conclusion on alcoholic drinks with blood is that they have far too much of a sharp, metallic taste, but I doubt that would bother you. Or if it did, I assume you could figure out how to sweeten it/neutralize the bitterness. More interestingly, their experiments have found that the presence of albumin in blood makes it comparable to eggs as a cooking ingredient- anything you can make with eggs, you can make with blood. One kitchen went so far as to make blood ice cream, which taste testers found delicious. The best article I found: https://food.good.is/features/nordic-food-lab-cooking-with-blood
Yes I did know that it. Blood has been used as a thickener and custard medium for ages. In my cooking particularly. I could see making a few classic cocktails with blood instead of egg.
If you end up making something like blood-nog, you have to post pictures. That’s a hilarious idea. I wonder how hot I’d have to get pig’s blood to use it safely in something like that…
Did you see my Christmas post of last year to do with posset?
The anemic in me is tempted, but the rest of me says, “Oh hell no! Over my dead body!”
But I bet it would help give my hemoglobin a boost…
Blood soup is like the most delicious gravy you’ve ever eaten.
Yes but… see… The thing is… I don’t like traditional gravy either…
I mean you do you but… I’ll pass on all the gravies. Thanks.
White/sausage gravy is, I am convinced, the work of the devil. There is nothing as disappointing as smelling hot biscuits and sausage and then discovering they have been transmogrified into cold, soggy biscuits laden with library paste flecked with the greasy remains of the sausage.
A nice brown gravy with poultry or meat juices, browned roux, added spices and herbs, a little wine, that’s lovely.
Two handfuls of white flour dumped unceremoniously into half-done sausages and mashed until the sausage is disintegrated into lukewarm oily paste is not gravy, it’s a war crime.
That is not how I make sausage gravy, young lady. But yes I agree that I am partial to a proper brown gravy.
Who….. Hurt you guys??? Granted biscuits and gravy from a restaurant is disgusting but have you never had a quality biscuits and gravy?
Agreed.
No, I’ve never had anything resembling good white gravy. I make ‘sausage gravy’ that involves the drippings from spicy Italian sausages, a bottle of beer, extra cayenne, oregano, onion powder, garlic, and pepper, and some nicely golden brown butter roux, but white gravy is a waste of breakfast sausage.
Make precisely that and add white flour and milk. And black pepper. We will call it “good”
Like how much milk?
…
I’m going to refrain from answering that.
Simon how am I supposed to make a recipe if you won’t help?
Are we talking 1/3 a cup? A full cup? If I use the entire bottle of beer do I use less? Half beer half milk? Do I shake the flour with the milk in a jar to blend it?
Less beer. A normal gravy uses about 4 cups milk and 1/3 c flour. If you have beef in, add more flour and more milk and make a super batch. Or boil the beer down first.
It is a crime that no one has mentioned blood sausage yet in this thread.
Blood sausage is delicious. And some of us like that bitter metallic edge of the blood taste.
Blood sausage with a nice brown gravy and sliced tomatoes.
For white sausage gravy, the amount of milk is going to depend on how thick you want the gravy. More milk, thinner gravy. I prefer to add the milk to the drippings, and then add the flour as I whisk it all together, and I don’t mean just dump in a clump of flour. Put some flour in a sieve and just tap the flour in. That cuts down on clumping and also helps you get the consistency correct. Just like the milk, the more flour you add, the thicker it will become. I just find it easier to start with a couple table spoons for a small pan in my small fine wire sieve. I can tap it with the whisk handle when I need more flour to blend in.
If you need the gravy to be able to sit for a longer time then go for a thinner gravy but leave it to stay warm on the stove using the lowest setting possible to keep it from scorching.
I have done a 50/50 mix of Guinness and Milk for the gray, it does turn it brown, but has that wonderful thick and creamy texture. If the gravy is for “chicken fried” style meat…I use Smoked Paprika instead of just black pepper. It brings out the flavor of the meat used. Which have been, Antelope, Bear, Bison/Buffalo, Elk, Rabbit and Venison as well as Beef and Pork.
Shhhhh….you are meant to guard that with your life!
type your name and keep hitting predictive text and see what sentence comes up
Maja is the only one that has a lot to do with the fact that they never notified us
Madison is a great friend and she knows how to play a role model for the others.
Jill is a great man and a great man to be a great man
Well I mean, I am gender fluid but I guess I should buy some good wing tips and bow ties?
Jackie Lee is the best part tbh and a good idea tho lol
Savi night night times and I are going to that you deserve my affection for a specific reason seems to be around him half the time.
Abby’s is a good 😊 and soul too good to be a good 😊 and soul soul and she loves you
Simon’s is the best way ever since she was the first to unscramble a monster.
The devil?
Lily is the Dark side of the moon is an illusion and I hope
Complete the sentence !
Celia is a beautiful woman who has a beautiful hair color.
Hahaha why is your Siri so kind?
Emma is unique as a result of the end of last night thinking it was Thursday. . . . But it was Thursday 🙃
Hahahaha.
Listen, idk wtf my phone thinks it’s trying to say, but with my preferred name…
Ress is the way you are a good girl today so you don’t have a baby soon after all of this morning to be a good boy and I don’t want to go on the floor or his hand on my way home baby looked at the counter to me to do that I am too long as it’s a lot to do with the idea that I am too long as it’s a lot to do with….
I am apparently too long.
Hahahahaha Siri is apparently a judgmental Russian grandmother having trouble with English.
You say “he never ate people before you”…but how can you be so sure? And you don’t need to be smart to be an annoying bastard. Half our senate ought to prove that.
If he’s done nothing else, he’s bothered the hell out of me.
I’m five bottles of wine down. We will see where this ends. And don’t talk to me about drinking in the morning. Drinking hasn’t a schedule, and I’m curious about something biochemical.
Let us know if you have an urge to sing Stampers’s secret song.
*makes face*
Can you even get drunk? I know you heal extremely rapidly, and that most poisons have no effect on you. I seem to recall you mentioning drinking rotgut distilled in a shed behind someone’s house out of whatever grain was available a thousand or so years ago, but I don’t recall you saying that it got you drunk, only that it tasted awful.
Also, wine sounds wonderful but I’m at work, so knock back a bottle of Shiraz for me.
We shall see.
And as for the blood cocktail…alcohol is an anticoagulant, so presumably it would keep the blood from clotting. Should work.
It might actually taste pretty decent in a bloody mary. The salty iron taste and all.
Yes, that was my exact thought.
Some food labs have tried this out before- blood is making a comeback in the fancy cooking world, apparently. Their conclusion on alcoholic drinks with blood is that they have far too much of a sharp, metallic taste, but I doubt that would bother you. Or if it did, I assume you could figure out how to sweeten it/neutralize the bitterness. More interestingly, their experiments have found that the presence of albumin in blood makes it comparable to eggs as a cooking ingredient- anything you can make with eggs, you can make with blood. One kitchen went so far as to make blood ice cream, which taste testers found delicious. The best article I found: https://food.good.is/features/nordic-food-lab-cooking-with-blood
Yes I did know that it. Blood has been used as a thickener and custard medium for ages. In my cooking particularly. I could see making a few classic cocktails with blood instead of egg.
If you end up making something like blood-nog, you have to post pictures. That’s a hilarious idea. I wonder how hot I’d have to get pig’s blood to use it safely in something like that…
Did you see my Christmas post of last year to do with posset?
The anemic in me is tempted, but the rest of me says, “Oh hell no! Over my dead body!”
But I bet it would help give my hemoglobin a boost…
Blood soup is like the most delicious gravy you’ve ever eaten.
Yes but… see… The thing is… I don’t like traditional gravy either…
I mean you do you but… I’ll pass on all the gravies. Thanks.
White/sausage gravy is, I am convinced, the work of the devil. There is nothing as disappointing as smelling hot biscuits and sausage and then discovering they have been transmogrified into cold, soggy biscuits laden with library paste flecked with the greasy remains of the sausage.
A nice brown gravy with poultry or meat juices, browned roux, added spices and herbs, a little wine, that’s lovely.
Two handfuls of white flour dumped unceremoniously into half-done sausages and mashed until the sausage is disintegrated into lukewarm oily paste is not gravy, it’s a war crime.
That is not how I make sausage gravy, young lady. But yes I agree that I am partial to a proper brown gravy.
Who….. Hurt you guys??? Granted biscuits and gravy from a restaurant is disgusting but have you never had a quality biscuits and gravy?
Agreed.
No, I’ve never had anything resembling good white gravy. I make ‘sausage gravy’ that involves the drippings from spicy Italian sausages, a bottle of beer, extra cayenne, oregano, onion powder, garlic, and pepper, and some nicely golden brown butter roux, but white gravy is a waste of breakfast sausage.
Make precisely that and add white flour and milk. And black pepper. We will call it “good”
Like how much milk?
…
I’m going to refrain from answering that.
Simon how am I supposed to make a recipe if you won’t help?
Are we talking 1/3 a cup? A full cup? If I use the entire bottle of beer do I use less? Half beer half milk? Do I shake the flour with the milk in a jar to blend it?
Less beer. A normal gravy uses about 4 cups milk and 1/3 c flour. If you have beef in, add more flour and more milk and make a super batch. Or boil the beer down first.
It is a crime that no one has mentioned blood sausage yet in this thread.
Blood sausage is delicious. And some of us like that bitter metallic edge of the blood taste.
I agree, but we hadn’t gotten there yet.
*whispers* What is blood sausage?
You’re joking? How many times have I talked about blood sausage? It’s literally a sausage made with blood and other things. It’s dark red or black and the most delicious thing on earth.
I’m five bottles of wine down. We will see where this ends. And don’t talk to me about drinking in the morning. Drinking hasn’t a schedule, and I’m curious about something biochemical.
Let us know if you have an urge to sing Stampers’s secret song.
*makes face*
Can you even get drunk? I know you heal extremely rapidly, and that most poisons have no effect on you. I seem to recall you mentioning drinking rotgut distilled in a shed behind someone’s house out of whatever grain was available a thousand or so years ago, but I don’t recall you saying that it got you drunk, only that it tasted awful.
Also, wine sounds wonderful but I’m at work, so knock back a bottle of Shiraz for me.
We shall see.
And as for the blood cocktail…alcohol is an anticoagulant, so presumably it would keep the blood from clotting. Should work.
It might actually taste pretty decent in a bloody mary. The salty iron taste and all.
Yes, that was my exact thought.
Some food labs have tried this out before- blood is making a comeback in the fancy cooking world, apparently. Their conclusion on alcoholic drinks with blood is that they have far too much of a sharp, metallic taste, but I doubt that would bother you. Or if it did, I assume you could figure out how to sweeten it/neutralize the bitterness. More interestingly, their experiments have found that the presence of albumin in blood makes it comparable to eggs as a cooking ingredient- anything you can make with eggs, you can make with blood. One kitchen went so far as to make blood ice cream, which taste testers found delicious. The best article I found: https://food.good.is/features/nordic-food-lab-cooking-with-blood
Yes I did know that it. Blood has been used as a thickener and custard medium for ages. In my cooking particularly. I could see making a few classic cocktails with blood instead of egg.
If you end up making something like blood-nog, you have to post pictures. That’s a hilarious idea. I wonder how hot I’d have to get pig’s blood to use it safely in something like that…
Did you see my Christmas post of last year to do with posset?
The anemic in me is tempted, but the rest of me says, “Oh hell no! Over my dead body!”
But I bet it would help give my hemoglobin a boost…
Blood soup is like the most delicious gravy you’ve ever eaten.
Yes but… see… The thing is… I don’t like traditional gravy either…
I mean you do you but… I’ll pass on all the gravies. Thanks.
White/sausage gravy is, I am convinced, the work of the devil. There is nothing as disappointing as smelling hot biscuits and sausage and then discovering they have been transmogrified into cold, soggy biscuits laden with library paste flecked with the greasy remains of the sausage.
A nice brown gravy with poultry or meat juices, browned roux, added spices and herbs, a little wine, that’s lovely.
Two handfuls of white flour dumped unceremoniously into half-done sausages and mashed until the sausage is disintegrated into lukewarm oily paste is not gravy, it’s a war crime.
That is not how I make sausage gravy, young lady. But yes I agree that I am partial to a proper brown gravy.
Who….. Hurt you guys??? Granted biscuits and gravy from a restaurant is disgusting but have you never had a quality biscuits and gravy?
Agreed.
No, I’ve never had anything resembling good white gravy. I make ‘sausage gravy’ that involves the drippings from spicy Italian sausages, a bottle of beer, extra cayenne, oregano, onion powder, garlic, and pepper, and some nicely golden brown butter roux, but white gravy is a waste of breakfast sausage.
Make precisely that and add white flour and milk. And black pepper. We will call it “good”
Like how much milk?
…
I’m going to refrain from answering that.
Simon how am I supposed to make a recipe if you won’t help?
Are we talking 1/3 a cup? A full cup? If I use the entire bottle of beer do I use less? Half beer half milk? Do I shake the flour with the milk in a jar to blend it?
Less beer. A normal gravy uses about 4 cups milk and 1/3 c flour. If you have beef in, add more flour and more milk and make a super batch. Or boil the beer down first.
It is a crime that no one has mentioned blood sausage yet in this thread.
Blood sausage is delicious. And some of us like that bitter metallic edge of the blood taste.
Blood sausage with a nice brown gravy and sliced tomatoes.
For white sausage gravy, the amount of milk is going to depend on how thick you want the gravy. More milk, thinner gravy. I prefer to add the milk to the drippings, and then add the flour as I whisk it all together, and I don’t mean just dump in a clump of flour. Put some flour in a sieve and just tap the flour in. That cuts down on clumping and also helps you get the consistency correct. Just like the milk, the more flour you add, the thicker it will become. I just find it easier to start with a couple table spoons for a small pan in my small fine wire sieve. I can tap it with the whisk handle when I need more flour to blend in.
If you need the gravy to be able to sit for a longer time then go for a thinner gravy but leave it to stay warm on the stove using the lowest setting possible to keep it from scorching.
I have done a 50/50 mix of Guinness and Milk for the gray, it does turn it brown, but has that wonderful thick and creamy texture. If the gravy is for “chicken fried” style meat…I use Smoked Paprika instead of just black pepper. It brings out the flavor of the meat used. Which have been, Antelope, Bear, Bison/Buffalo, Elk, Rabbit and Venison as well as Beef and Pork.
Really the only way to perfect gravy is to make it a few times and fiddle with it until it ‘looks right’. ‘Right’ will depend entirely upon how thick/thin you like your gravy.
Seconding the sifting the flour in bit by bit. I use the same little strainer I use to make loose leaf tea and dust powdered sugar on stuff.
I’ve added a pinch of smoked chipotle pepper to gravy before.
And now I have to make mac n’ cheese sauce. Which my version is a white bechemel sauce base and i just keep adding cheese until it looks right. and since i eyeball the thing i get an absurd amount. i think my last batch almost used a whole gallon of milk. totally worth it.
there is a knockoff of a beer cheese recipy that is also good. it’s like roux plus beer and cheese. and thats it.
also, while i would love to try blood sausage, there are no places by me that i would or could get it at. Altho i hear that the chanina (totally not spelled right, but it’s duck blood soup) is good but it might be illigal now…? i can’t remember.
I like your style. And you can make your own blood sausage!
Simon's Tumblr Dump 