- 4,265
- Anchorage, AK
- nomeite
No description for pic, but it’s native Alaskans teeter totter possibly in the 60’s
It's Woman's Home Companion, not Cosmopolitan."They say I should do what, when he gets home in the evening?!?"
Ol' Jimmy ought to go back...see what happens a month after.Kim Il-Sung & Jimmy Carter, 1994
Jimmy Carter met with Kim in June 1994 to discuss halting North Korea's nuclear research programme. To the astonishment of the international community, Kim agreed to it, potentially signalling a new opening with western governments.
He died the following month.
Carter's had arguably the greatest post-presidential retirement in history.
The creation of a Porsche in The Hague in 1979.
Whoa!!!1970 Woolworth’s menu
1970 Woolworth’s menu
There's white gravy. That wouldn't be good on a beef sandwich though.I'm particularly intrigued by "brown gravy". What colour is it on other days?
Essentially, yes. Though vegetable oil and sometimes meats like sausage are added. It is somewhat similar to bechamel, but white gravy is much thicker. The biscuits are slightly different from scones since there's a lower proportion of the fat to flour. It's a very delicious coronary inducing meal.Isn't American "white gravy" flour, salt, pepper and milk? I did always think it was similar to Bechamel sauce.
Hence the delicious meal known as biscuits and gravy, where a "biscuit" is a breakfast scone.
Isn't American "white gravy" flour, salt, pepper and milk? I did always think it was similar to Bechamel sauce.
Hence the delicious meal known as biscuits and gravy, where a "biscuit" is a breakfast scone.
There's white gravy. That wouldn't be good on a beef sandwich though.
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1970 Woolworth’s menu
http://www.slate.com/blogs/lexicon_...te_investigation_into_the_linguistics_of.htmlA little research (and a hankering for biscuits and gravy) shows that a lot of things that the US would call a 'gravy' are what the UK would call a sauce or a 'liquor'. Or a jus, if we're on Masterchef.
I'm inclined to agree. To me, a gravy incorporates a liquor (that is to say the juices that a meat or seafood--typically shellfish--gives off during the cooking process, and that cooking process may be the rendering of a meat's "essence" into an existing liquid; a stock) combined with a fat and a thickening agent.If it's not a sauce made from the juices of cooked meat and stock, then it just isn't gravy. It's a sauce. Just saying