theblueredditrefugee

Oh, the other Americans are gonna have to face the music eventually too. I just never had any issue with foreign cultures to begin with. I was the kind of kid who was on web forums in the early aughts saying "don't judge the guy for his grammar, he might not be a native speaker, you don't know that". And that was before I learned of the concept of a dialect. So I'm just overall tired of dealing with this sort of childish "my culture good their culture bad" thinking that nobody seems to have grown out of.

But, you know, I have a very special beef with englishmen, because every time I was like "oh hey have you heard of biscuits and gravy" they'd be like "no wonder Americans are so fat" immediately, without second thought, and refuse to listen to the clarification about what a biscuit is (this was before I knew a British scone was basically an American biscuit but richer and sweet).

And, I mean, it's all superficial and silly until you remember what happens when someone dares to fiddle with European food and make it their own. Masala Chai, Vietnamese Banh Mi, Philipino Spaghetti, all these innovations were met with by violence from the colonizers. Couldn't let people just enjoy their own things.

But it's gonna be different this time. When America's empire falls, there will be no western power to take its place. The era of global western hegemony is finally coming to an end.

Let me be absolutely clear.

Y'ALL classist assholes can go fuck y'all's selves. Ain't nobody has no right to decide what words mean what, no matter how many dictionary companies y'all buy out. Language has no fecking rules. None. It's completely artificial and it evolves over time, but y'all motherfuckers can't be fecked to learn an ounce of linguistics.

Go right to hell, dipshit.

very thick If you can afford it. In the old days lean years meant thin gravy

Texturally, they're a nightmare

I'll forgive you just this once. It may take some getting used to but it has no equal

Mmm, that's how I make my sausage gravy. Got made fun of by an Appalachian guy for it being like concrete but hey, why not if you've got the meat, right?

It doesn't work with the joke though: Americans use the word "pudding" to refer to something sweet while Brits use the word "biscuit" to refer to something sweet. Fries aren't sweet in either of the two opposing dialects. So both should be able to see the appeal

I think I've seen chorizo poutine as an option the one time I visited Canada, in Niagara falls I believe it was. But I only had time to try the classic, and also I can't remember if it was Mexican style chorizo or Spanish style chorizo or something else

The English word "Sherbert" and the bangla word "Sharbat" derive from a common linguistic ancestor from before the indo-european split. One word refers to flavored ice, and another refers to a cold, sweet drink.

Odds are, neither one is the same as the original proto-indo-european refreshment that they derived from. When a people goes to a new place, they take their tastes with them and apply them to what's available to them there.

Words, too, change meaning over time. It's just the way things go. Nothing stays the same. Cultures drift, and people evolve.

What I call a biscuit may be closer to what you call a scone, and white gravy may be an abomination to your eyes, but it is just as cherished to me as Yorkshire pudding and brown gravy likely is to you.

And hell, y'all's empire fell to pieces long ago. The time is coming where y'all're gonna have to start engaging with cultures other than y'all's own as equals instead of with that insufferable smug sense of superiority for once. Best start practicing now

The core joke here is that Yorkshire pudding is unsweetened, just as American biscuits are unsweetened

It is a little heavy for breakfast for my tastes, yes. But it was originally used by people doing hard farm labor during the day who needed the calories and I do not at all fit that description so I respect the tradition even if I don't follow it.

Vegetable chunks in the gravy seems a little unusual but I totally see it fitting the dish if you don't want to make a separate vegetable side. But here's my little recipe, passed down my family for god knows how long. They didn't give me much, but they gave me this:

1. Take breakfast sausage in ground form. If you only have links and you want to replicate the original tradition, you can remove the casing to get at the sausage inside. Or just cut up the links if you don't want to waste the casing. If you don't have access to breakfast sausage or it's too expensive, this is the approximate spice mix to use in conjunction with ground pork: sage, thyme, rosemary, black pepper, nutmeg, allspice, ginger, red pepper flakes, coriander, garlic powder.
2. Cook breakfast sausage until you have toasty bits on the outside. Coat the sausage with flour, then cook for as long as you can without the flour burning. Then add milk, cook and stir until flour is incorporated with the milk into a sauce. Ratios are very forgiving, traditionally you'd use more milk and flour to get more mileage out of expensive meat.

Biscuits are also hella easy. Break cold butter (or whatever fat source you can afford, but not liquid oils) into chunks, mix into flour. Add buttermilk and baking soda, or milk and baking powder, then bake at 170 C until golden brown. Ratios are very forgiving as well.

I think I saw the exact video you're referencing here 😂

I got hooked on poutine after my first visit to Canada, made my own for weeks afterwards. 10/10 no notes

Usually, you'll find they'll start making fun of you before you can even explain what it is