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What’s proofreading?

Mark

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I think that's the main difference, white gravy has a ton of flour added to it as a thickening agent and it just makes it feel like wet bread. Brown gravy is really the same "left over pan juice" concept, it's just far smoother in consistency and largely relies on gelatin or similar to make it a bit more viscous.

It's also probably more so what you're putting it on. Brown gravy just seems to complement meat far more than white gravy does, in my opinion. Probably again that large amount of flour in white gravy just making it feel like a paste over a sauce.

You need to eat gravy made by someone cultured, you just described the “white person taco night” version of country gravy, and it’s a sad shame… because I’ve had country gravy with far more flavor than brown gravies. It’s all in the seasoning and measurements. If you’re measuring anything, you’re doing it wrong.
 

Crystal

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You need to eat gravy made by someone cultured, you just described the “white person taco night” version of country gravy, and it’s a sad shame… because I’ve had country gravy with far more flavor than brown gravies. It’s all in the seasoning and measurements. If you’re measuring anything, you’re doing it wrong.
Ew GIF
 

Ben

(ง •̀_•́)ง
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Hmm. Fair enough!

...you...you...don't like beans?! That's just not right!

that's not right andre the giant GIF's not right andre the giant GIF
🤷‍♂️

Things with overly smooth textures bug me. I'm not a fan of avocados either, and I at least equate the two as having a similar smooth squish. I'm also not really a fan of tinned spaghetti or anything either though, so maybe it's also that particular type of tomato sauce they're suspended in that bugs me.
 

Crystal

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🤷‍♂️

Things with overly smooth textures bug me. I'm not a fan of avocados either, and I at least equate the two as having a similar smooth squish. I'm also not really a fan of tinned spaghetti or anything either though, so maybe it's also that particular type of tomato sauce they're suspended in that bugs me.
I can understand that, I don't eat many kinds of meats or poultry because of a texture issue. Beans sort of helped me pick up the slack on proteins I was lacking in that regard, baked beans being a nice change of pace in particular. Texture issues suck!
 

Mark

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Is the grease also not meat juice?

You can’t reason with these types, dude. That’s why we had to leave them on their little unseasoned patch of rainy land.

🤷‍♂️

Things with overly smooth textures bug me. I'm not a fan of avocados either, and I at least equate the two as having a similar smooth squish. I'm also not really a fan of tinned spaghetti or anything either though, so maybe it's also that particular type of tomato sauce they're suspended in that bugs me.

“Suspended in”

I’m dead.
 

Ben

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Suck it, America, even upside down they know what's right!
To be fair, there's never really felt like a huge divide between England and Australia. I may be inclined to think that because of Neighbors being on British TV for my entire childhood.

Maybe it's because both countries love c*nt (censored because of delicate Americans.)
 
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