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Cake day: July 25th, 2023

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  • 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.



  • It’s not so much two infants irrationally arguing. Israel has owned some of this land for three generations. So the folks living there have passed it down as long as they’ve been alive. But another group owned it first, and the oldest among them remember the days before the occupiers came.

    It’s like if the Cherokee decided to go full on guerrila warfare in the 1940s. Would they maybe have a point? How would it square with folks that had already been there for 80 years? It’s the settlers generational home now, too. Everyone has legitimate greivances. It’s not about settling tantrums, it’s about mediating between people that have legitimate but mutually exclusive claims.