piefed.eeLanguage barrier
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Stametshttps://lemmy.world/pictrs/image/542beffe-0e0c-4295-98dd-1c38ab35c41e.jpeg
https://lemmy.world/pictrs/image/542beffe-0e0c-4295-98dd-1c38ab35c41e.jpeg
The correct way to react to most miscommunication. And awfully rare.
I wouldn't think brisket would be good rare
It's not. Brisket is definitely one of those dishes that is very unforgiving of cooking time. The only thing worse than raw brisket is burned brisket.
Likely language barrier thing here. I thought first that I had never once tried "brisket", and I'm 40 y/o. I look up what it is, and it's a cut of meat, rather than a recipe. So the person here then heard "make a dish out of brisket, with a sauce made with gravy", or?
Can you imagine being the chef who went home in that round, though?
I might not agree with Alton Brown on all the opinions I’ve seen him post, but I have the impression that he’s someone who’s trying in general not to make things harder than they need to be (except of course when that’s exactly what the challenge is in the game that everyone signed up to play, what with all the wacky sabotage options on Cutthroat Kitchen).
You mean, if I lost to somebody who managed to make decent brisket in half an hour?
I mean, if he went home his biscuit and gravy weren't amazing I guess.
No way in fuck is anyone cooking a brisket in under 6 hours without it being inedibly chewy.
Do you have a moment to discuss our lord and savior the pressure cooker?
https://youtu.be/7fW16i40ZDQ
I shouldn't watch this stuff while I'm hungry
Fuck. I know right? I'm starving
A sous vide would get you there minus some of the smoke and all the crust . Far from ideal but certainly not impossible.
Sous vide is many things, but fast is not one of them.
Sous vide would definitely cook it faster while retaining moisture. 100% do-able in 6 hours.
Okay but cutthroat kitchen requires the contestants to finish the dish in 30 minutes.
A small flat could be done hot and fast on a smoker in 5 hours and you'll get crust and some delicious smoke. However, you won't get as much smoke as you would low and slow.
What an AI level response. Inaccurate but provided as fact. Username checks out!
Naw, your just shit in the kitchen I guess 🤣
Can’t even use the correct “you’re”. What a shit AI 🤣
Gotta love when folks resort to typos. Especially in this moment where you in your mind are engaging with bad spelling bot.
It's possible, but it comes out more like a pot roast in my opinion. The fastest brisket I've ever completed to satisfaction was 2 hours for I think an 8-10lb brisket at like 300 in a green egg. It wasn't planned, the fire just got away from me but it came out like 87% as good as a true low and low brisket.
I imagine he cooked only a small part of it in a pressure cooker it might work.
Honestly I'd rather have brisket and gravy.
I want brisket on a biscuit with gravy.
I’d be happy with either
I firmly disagree. A good Biscuits and Gravy is the perfect breakfast food. I am part of a Brunch Bunch and have had hundreds of different Biscuits and Gravy. It's my go to dish for judging a restaurant.
He made a brisket in the time it takes to make biscuits and gravy? I don’t think so.
A pressure cooker can work wonders.
It’s not just a language barrier, it’s also a cultural barrier. I can imagine someone being confused by this even if they speak fluent English, as the dish ‘biscuits and gravy’ contains neither biscuits nor gravy.
Why does white/sausage gravy not count as gravy, in your view?
Why don’t apples count as pears? Why does black not count as white?
This is gravy
This is what biscuits look like
The stuff you refer to is a ragout, not a gravy.
Um, no. White gravies are a strong part of culinary traditions across Europe as a whole. The lumberjacks in Appalachia didn't just decide one day to make biscuits and "ragu" one day out of nowhere, they had several sources of inspiration for why they made their gravy the way they did.
And, yes, according to basically every culinary school everywhere, ever - the referent sauce is a gravy, not a ragu/ragout as you attempt to imply here. The sauce is far, far too fucking fatty to be a ragu. It is literally *made with meat drippings and is primarily composed of sausage fat and roux. The fact that milk is added as a binder/emulsifier + flavor-enhancer doesn't suddenly turn it into a fucking "ragu". Further, even if gravy was the wrong term for this sauce, the correct one certainly isn't a ragu. This is much closer to a velouté and that family of sauces than it is to ragu and other meat sauces. Except, this isn't velouté, either. Why? BECAUSE THE SAUCE IS MOSTLY MADE OF FAT SOURCED FROM DRIPPINGS, THE FUCKING DICTIONARY DEFINITION *OF A GRAVY!!!
Have you never had southern American style biscuits and gravy before?
I just can't seem to imagine how someone would think the gravy is a ragu instead of being a gravy unless you've literally never eaten it before and only have seen it visually and know that it is a sauce with meat in it... this whole position is patently fucking ridiculous if you've ever eaten it before, imo.
You can be Western European, pompous, or correct - pick two.
Sorry not to be a dick I just gotta raz you guys when I get the chance lmao, much love from across the seas. This is definitely an interesting hill you've picked to die upon in a thread topically about language barriers, tho, lol.
Just in case anyone wants to argue with you, here's the tasting history guy backing you up:
https://www.tastinghistory.com/recipes/biscuitsandgravy
I love a good "actually" moment, and you nailed it.
The point is (and this hasn't really been refuted) that both biscuits and gravy mean something quite different in different regions.
And what you associate with these terms differs depending on where you live and what you've eaten before.
Tbh, I'd have more of an issue with the biscuits than with the gravy. White gravy, ok, that exists. Gravy with meat in it, well, doesn't strike me as a gravy but more of a meat sauce, but ok. But biscuits to me are hard and sweet and definitely not something that should come in contact with any kind of gravy.
Well, biscuits used to refer to essentially just hardtack so by "traditional" English standards both the modern English and American usage of the word is incorrect and unfounded. Traditional biscuits would have neither been soft and bread-y nor crumbly and sweet. They'd have been essentially rocks of flour. The Latin term that biscuit is descended from etymologically quite literally means "twice-baked."
Of course, no one defines a biscuit that way anymore. We all know contextually what things refer to nowadays in a globalized society and using our big ol' brains we figure out what one another means well enough.
Unless you're literally anyone from the island of Britain (or were taught your English by them), apparently, because I see you lot online trying to chastise everyone else for their use of the language way more than anyone else in the Anglosphere. Frankly, at a certain point, you guys are the stick in the mud and need to catch up with everyone else in the entire rest of the globe. That doesn't mean giving up your 'u' in color, exactly the opposite actually. It just means that a part of living in the modern world is accepting that you'll need to speak to people from all around the globe and learn to be a big boy and discern meaning even when it isn't immediately obvious to you.
Holy shit for people notoriously known for despising the French you think you guys would stop trying to do your best L'Académie française impression on the internet all the fucking time.
For someone propagating an open mind, you are surprisingly quick to jump to wrong conclusions and then going hard towards chastising the windmills you are fighting.
That doesn't look like biscuits or gravy to me.
Yeah, English is my only language and I was thinking wtf is biscuits and gravy? How does that go together in any way?
It's actually freaking delicious and if you ever visit the USA you should definitely try it at some local family-owned restaurant where they make it from scratch.
Give your fascists the Mussolini treatment and I may consider visiting
Or just make it yourself. The biscuits are dirt simple, butter, flour, baking powder, and just enough water to hold it together. Gravy is just a white flour gravy with lots of pepper. Ingredients are sausage with grease, flour, milk, and pepper.
Season to taste.
UK biscuit is American cookie. American biscuit is more like UK scone. We'll discuss muffins later.
I have never seen this show, but I have a hard time believing he managed to entirely cook the wrong thing and no one told him at any point. Unless it was done on purpose to make a good story...
You are totally on point. Here's the source: https://www.dailymotion.com/video/x8hd6r9 (from 18:55).
They noticed right in the beginning and totally didn't do anything to fix the misunderstanding until it was too late. And of course that happened for the purpose to make a good story.
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Yeah, it's quite common to claim that someone else has zero experience on the matter and accusing them of actively destroying the planet, without actually having a point.
Here's the source: https://www.dailymotion.com/video/x8hd6r9 (from 18:55 on).
So yes, everyone else noticed it right from the beginning and they neither told him about his misunderstanding nor did they let him just redo the 60 second "shopping" part where they collect the ingredients they need.
So stop being fake-outraged and look at the source.
I didn't feel like this requires expertise. It's a cooking show, contestants are surrounded by other people who can plainly observe what they are doing. The complete lack of biscuit preparation while getting out the meat would have been very obvious.
All these reality shows love to foster misunderstandings and exacerbate through editing. Frankly they'd be even more boring otherwise.