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Poutine!
Alex C:
--- Quote from: Papersatan on 14 Apr 2010, 14:47 ---Because it is:
flour and fat (make a roux)
milk (cook till thick)
Black pepper (season)
That is white sauce. The only difference is white "gravy" uses pork fat.
On the topic of poutine though I think it sounds great and I would love to try it. My desire is further supported by the fact that of the 29 people who have taken this poll, no one has chosen "I've had it and don't like it"
--- End quote ---
This is probably the most needlessly reductive thing I've seen outside of politics in a while. I mean, yeah, sauces can be divided up into a few major families, but that doesn't mean the white sauce put on fettucine alfredo is gonna taste the same as a sauce made with pork fat. There's the same general principles involved, certainly, and that's useful when deciding what kinda sauces might go well with something, but that doesn't mean that what fat you use doesn't matter. The whole concept of mother sauces is really only something you should keep in mind when you're stuck improvising.
Slick:
guys chill the fuck out country gravey is a relative of alfredo they are cousins no one said they taste the same except stephen who implied kat said it by misrepresenting her
Candle:
poutine: it's fucking great most of the time, and when it's not it's still pretty good for junk food.
reference image ^
Boro_Bandito:
--- Quote from: Slick on 14 Apr 2010, 19:00 ---guys chill the fuck out country gravey is a relative of alfredo they are cousins no one said they taste the same except stephen who implied kat said it by misrepresenting her
--- End quote ---
Alfredo's actually an emulsion of cheese and butter, and is tossed directly with the pasta, easier than bechemel actually
(this is just for clarity sake, not to start another argument)
Slick:
fuckckkkkkkk youuuuuu phillllllllllll
(OK sorry we're all cool everybody's cool sorry for swearing and yelling)
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