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Red Neck Brunch [Pic]

Hits: 10960 | Rating: (2.9) | Category: Community & Lifestyle | Added by: 12chars
Page: 13 Next >   Jump to: Bottom    Last Post
madduck
Female, 50-59, Europe
 5621 Posts
Monday, September 09, 2013 6:47:43 AM
How is gravy ever white? White sauce, i.e Bechamel etc is white. Gravy is brown.

nubblins
Female, 18-29, Midwest US
 1753 Posts
Monday, September 09, 2013 6:42:07 AM
Homemade biscuits are super easy.
2 cups of flour
1/2 cup of COLD butter
3/4th cup of milk
4 tsp of baking powder
1 tsp of salt

sift (or shortcut, use a wisk) together the dry incredients, then cut in the butter (use a pastry cutter), and mix in the milk. knead a few times, then roll out and use a cup to stamp them out. bake for around 14 minutes at 400 (watch them).

They're so good by themselves or with sausage gravy. Crumbled sausage gravy -> see SCfan's post. :P

Listypoos
Male, 30-39, Europe
 2579 Posts
Monday, September 09, 2013 6:33:36 AM
Nickel, from my one experience of US biscuits & gravy when (after ages of hyping them up) my American g/f took me to a diner for them, I found them to be less like biscuits and gravy and more like cake and milk soup.

Gerry1of1
Male, 50-59, Western US
 33910 Posts
Monday, September 09, 2013 6:04:00 AM

Fluffy baked biscuit


patchouly
Male, 40-49, Canada
 4572 Posts
Monday, September 09, 2013 4:56:50 AM
@Nickel2,

I had Biscuits and gravy once while playing in a small town, up North. Certainly not healthy, but it did taste good.

In the U.S. and Canada, biscuits are not the same as what they are in the UK. Here, sweet baked flat circles are cookies. You guys don't have what we call biscuits. The closest thing I can think of is a scone. Only think of it like a buttery, flaky scone that rises in the oven and is light and airy.

Nickel2
Male, 50-59, Europe
 4514 Posts
Monday, September 09, 2013 3:20:50 AM
Would someone please explain this set-up to me. Here in the 'old world' we do not have food like this. (The picture of the 'gravy fountain' keeps reminding me of the Polish girl's paste-bucket after her 100,000 lovers have finished).
Biscuits? Please enlighten me.

slut_etta
Female, 50-59, Southern US
 3321 Posts
Sunday, September 08, 2013 11:50:46 PM
the only bad thing would be if you were the person who had to clean the gravy fountain.

but i would conveniently disappear after eating, to 'walk off all those calories', hoping the step-kids would clean the kitchen for me.....

Gerry1of1
Male, 50-59, Western US
 33910 Posts
Sunday, September 08, 2013 11:36:20 PM

screw the gravy, I make excellent pinto beans. But my best recipe, the one it took me 20 years to tweak and perfect is Sour Cream Pound Cake. Last winter I made a final change and can now claim the recipe complete.

But I'll die with that recipe 'cause I don't know anyone who loved cooking as I do to pass it on to.

So never mind.

coldCanuck
Male, 13-17, Canada
 299 Posts
Sunday, September 08, 2013 9:35:48 PM
Yo gerry, the cholesterol in eggs doesnt effect your heart, your liver produces it's own and you digest the stuff in eggs

Gerry1of1
Male, 50-59, Western US
 33910 Posts
Sunday, September 08, 2013 9:26:05 PM

LOL damn spell fix

jtrebowski
Male, 40-49, Southern US
 3261 Posts
Sunday, September 08, 2013 8:51:08 PM
Gerry...you meant Tabasco, right? Please tell me you meant Tabasco.

Gerry1of1
Male, 50-59, Western US
 33910 Posts
Sunday, September 08, 2013 7:01:32 PM

@ Viking, milk doesn't harden your arteries. The 1 cup recipe has only 1/4 tbsp. butter per serving so that's not much. This is a pretty good breakfast food. Better than fried bacon or cholesterol laden eggs...both of which I love.

Viking864
Male, 40-49, Southern US
 1352 Posts
Sunday, September 08, 2013 6:29:33 PM
I can hear the arteries clogging from here.....

Gerry1of1
Male, 50-59, Western US
 33910 Posts
Sunday, September 08, 2013 6:25:22 PM

scfan, noms, when are you serving I'll be right over! I like flavor as well. I usually put a few splashes of tobacco on the gravy, but I'm the only one in the house who likes it.

SCfan
Male, 50-59, Midwest US
 1904 Posts
Sunday, September 08, 2013 6:00:11 PM
Gerry, I prefer sausage gravy with my biscuits. I brown my sausage (prefer hot) then add the flour to the sausage while browning, no butter, then add the milk, and a little cayenne pepper. I like to taste my food.

honkeylips
Male, 30-39, Midwest US
 1570 Posts
Sunday, September 08, 2013 5:21:17 PM
haha you beat me to it.

honkeylips
Male, 30-39, Midwest US
 1570 Posts
Sunday, September 08, 2013 5:20:49 PM
Gerry I would like the country gravy recipe too. I will be allowed to eat it because I do all the cooking in my house and I eat whatever I please.

Gerry1of1
Male, 50-59, Western US
 33910 Posts
Sunday, September 08, 2013 5:18:06 PM

Country gravy, or milk gravy, is the easiest thing ever. For every cup of milk you want to use 1 tbsp. of flour and 1 tbsp. of butter or lard.

Medium heat
Melt the butter & add flour
Brown the flour, stirring regularly
{This is called a roux and it's the start of every gravy you ever make.}
Add milk, stirring with a whisk to mix it up.
Bring it to a boil and it'll thicken up. Stir a lot 'cause you don't want to scald the milk.

Cooking the flour first keeps it from lumping when you add the liquid. Add salt & pepper to taste. I like to add cooked crumbles breakfast sausage for sausage gravy.

Simple basic country gravy but really tastes good.

inversegrav
Male, 30-39, Eastern US
 768 Posts
Sunday, September 08, 2013 4:48:12 PM
Hey Gerry, I would love that country gravy recipe. (I wont be allowed to eat it but I still want it.)

Squrlz4Sale
Male, 40-49, Eastern US
 6018 Posts
Sunday, September 08, 2013 4:31:46 PM
I weep for America's arteries.

Doogamus
Male, 30-39, Midwest US
 34 Posts
Sunday, September 08, 2013 4:28:13 PM
That looks amazing. I'm going to have to do that.

OldOllie
Male, 60-69, Midwest US
 13985 Posts
Sunday, September 08, 2013 4:15:33 PM
@tedgp You're just jealous.

Gerry1of1
Male, 50-59, Western US
 33910 Posts
Sunday, September 08, 2013 3:23:34 PM

@ ted - looks like biscuits in the basket to me. chicken in the bowl and mmm mmm mmm country gravy in the fountain! If you want I have a very good recipe for country gravy.

Andrew155
Male, 18-29, Eastern US
 2564 Posts
Sunday, September 08, 2013 2:44:18 PM
Just a little history lesson for why Southern food is like this:

Way back when, everyone in the south was poor. And by poor, I don't mean like today "I still have my iPhone 3" poor, but "I can't get enough calories" poor.

This was everyone, all the black people, and pretty much all the white people, too. So they used the cheapest method to get the maximum amount of calories out of every food that they ate - they fried it. Everything. And a whole cuisine was built around this.

And so that brings us to today. LOL.

McThstlpnts
Female, 18-29, Southern US
 1494 Posts
Sunday, September 08, 2013 2:21:35 PM
YUM!

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