GrabtharsHammer

@GrabtharsHammer@lemmy.world

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Which of the U.S. national parks in this image do you think is the most worth visiting? There are three exceptions. (lemmy.world)

We’re talking about a vacation this summer so we can plan ahead. My mother (who will pay for it) said she’d love to go to Yellowstone, but it looks like it’s about a 24-hour drive for us. Still, I like the idea of going to a national park. We’re in Indiana, so this image shows about the limits of where we’re willing to...

GrabtharsHammer,

Not national parks, but Elephant Rock and Johnson Shut-Ins in Missouri are both pretty neat.

GrabtharsHammer,

Not really. By 3 most kids have a solid fluent vocabulary of a thousand words or so. And most importantly, they never, ever, ever shut up.

GrabtharsHammer,

All it takes is one civilization to shoot off their mouth and get destroyed by a much more advanced neighbor, in some way that doesn’t look quite natural. That will tend to confirm the cosmic paranoia.

GrabtharsHammer,

Looks like tandoori chicken, but on a grill.

GrabtharsHammer,

Close. You don’t add liquid and flour. You brown the meat, and render out fat. It’s vital to have a couple tablespoons of liquid fat in the pan. If you don’t get enough from the sausage, augment with a bit of butter or oil. Heat around medium.

Then sprinkle in flour, about equal in volume to the liquid fat, and stir. You gently fry the flour in the oil to cook off the raw flour flavor. It’ll go from white to about sand color. If your proportions are right it will look a bit like wet sand, and will smell like roasted nuts a bit.

Now slowly stir in cold milk while whisking gently to mix and prevent lumps. Scrape the bottom to deglaze any browned on flecks of meat. You want to heat it to just bubbling not to scorch the milk. It’ll thicken up.

Then grind a bunch of pepper in to finish it off, and pour over biscuits, fried taters, or whatever.

All gravy works this way, pretty much. Gravy for turkey? Replace the milk with poultry stock. Gravy for steak? Beef stock it is.

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