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MKPM

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D'oh!

Karen-Gillan-lg-02.jpg
She scored serious points for doing that fa charity! And she is one of the VERY FEW that can rock the egg bonce! Sorry Sinead, you are NAE one of them.
 

vaperature

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She scored serious points for doing that fa charity! And she is one of the VERY FEW that can rock the egg bonce! Sorry Sinead, you are NAE one of them.
She did it for her role in Guardians of the Galaxy, didn't she?

nebula-karen-gillan.jpg
 

CaFF

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She scored serious points for doing that fa charity! And she is one of the VERY FEW that can rock the egg bonce! Sorry Sinead, you are NAE one of them.

I thought she did it for the movie role?

Either way... yup. Oh, and she ain't a "real" Ginger...not that I care. ;)

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MKPM

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WHY must Americans make gravy so naffing thick?
 

CaFF

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MKPM

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Back home gravy should only just coat the back of a spoon, and is NEVER thickened with anything other than what happens during reduction.
 

MKPM

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Who has the bald women fetish today? We went from redheads to bald women? Wheres the brunettes? Now were onto food....you guys are crazy :)
the brunettes are off plotting to assassinate the gingers......bald women can in rare cases be quite sexy.....and one must eat......gonna leave it right there.......
 

CaFF

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Back home gravy should only just coat the back of a spoon, and is NEVER thickened with anything other than what happens during reduction.

Well, most gravies are not reductions.

Typically, they use flour or other starch such as tapioca starch or cornstarch to mix with the fatty component to form a Roux, which is then thinned with milk or other liquid.

http://en.wikipedia.org/wiki/Béchamel_sauce

Unfortunately, many restaurants use a pre-mixed glop or powdered mix.
 

MKPM

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Well, most gravies are not reductions.
They use flour or other starch such as tapioca starch or cornstarch to mix with the fatty component to form a Roux, which is then thinned with milk or other liquid.

http://en.wikipedia.org/wiki/B%C3%A9chamel_sauce
<<<<Chef for 19 years.
According to Escoffier..........a gravy is a reduction thickened equally by the fats and glutens of the meat and vegetables. A sauce, which is not a gravy, is thicked by plant derived starches, except in the cases of emulsified sauces and reductions such as viandes and glaces.
 

MKPM

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Aren't you a Colonist as well?
I prefer to classify myself as a Scot in exile. I also have no ancestors or family that were born outside of the UK. My two children are the only members of my family that were born in the US.
 

CaFF

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<<<<Chef for 19 years.
According to Escoffier..........a gravy is a reduction thickened equally by the fats and glutens of the meat and vegetables. A sauce, which is not a gravy, is thicked by plant derived starches, except in the cases of emulsified sauces and reductions such as viandes and glaces.


Yes, but most gravies HERE are not proper French cuisine. You know this. ;)
 

MKPM

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I want to make it clear that aside from the gluey gravy issue...I adore all components of "American" cuisine!
 

CaFF

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I prefer to classify myself as a Scot in exile. I also have no ancestors or family that were born outside of the UK. My two children are the only members of my family that were born in the US.

I guess that makes me a man with no country. Not that it matters a whit.

Born in a country I never lived in, Live in a country I don't belong to either. Yay!

I have no blood family anywhere.
 

MKPM

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I guess that makes me a man with no country. Not that it matters a whit.

Born in a country I never lived in, Live in a country I don't belong to either. Yay!

I have no blood family anywhere.
I have my son and daughter, one sister and one niece by a deceased elder brother..........that is the entirety of my family.
 

MKPM

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I love white gravy....even thick, which seems appropriate in that case....but never knew that it existed until I came to the US. I does not exist in the UK.
 

Sambuca

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For S&G, here is my old album of Homemade Biscuits and Bacon Sausage Gravy. :)

(my take on the classic Southern treat)

87EQH5G.jpg



Album: http://imgur.com/a/ztK7a#0

now that's gravy! (not au jus)

and this is a sambuca thanksgiving:

CAM001342.jpg


no turkey, no gravy...just jacuzzi & pool!

CAM001352.jpg


with apologies to those looking at snow.
 

MKPM

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Random pic:

o6SRPdl.jpg



Black Wolf Hybrid....yikes.

(BTW, wolves aren't meant to be tame...they can develop some serious issues...so there's that...)
Wild animals are much happier in the wild....and animal fur looks much better on it's ORIGINAL owner....so there's that....
 

No Ash More Cash

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Random pic:

o6SRPdl.jpg



Black Wolf Hybrid....yikes.

(BTW, wolves aren't meant to be tame...they can develop some serious issues...so there's that...)
When I lived in Hollywood CA a guy down the road to me had one...I'm a dog person but that thing always made me nervous
 

Fishee

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Random pic:

o6SRPdl.jpg



Black Wolf Hybrid....yikes.

(BTW, wolves aren't meant to be tame...they can develop some serious issues...so there's that...)
It's a beautiful creature.
One that intimidates me greatly.:eek:





And that dog/wolf is really good looking too. But if something is easily big enough to eat me and still have room for more then it's a no go.
 

glassgrl

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Random pic:

o6SRPdl.jpg



Black Wolf Hybrid....yikes.

(BTW, wolves aren't meant to be tame...they can develop some serious issues...so there's that...)
Beautiful animal. I have a Gray wolf hybrid. Her only serious issue is wanting to sit on my feet, she's a big girl. But yeah, they're not for everybody.
 

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