Shitty American Food (AKA for the FAO of Zackster)
Mushroom vol au vent ice pops?
A Philly Cheesesteak wrapped in a pizza? Hell YASSS YALLLL
Tipping you lads to this one. Pink Sauce is sweeping the nation. Some woman makes it in her house and sells it on tiktok. Its making people violently ill due to a wife array of issues, but we still love it folks!
This one has always puzzled me…
Mad_Cyril big fan of biscuits & gravy here. They do them OK up north, but the best I’ve tried was probably in Tennessee
- Edited
looks like something a cat would yak up.
- Edited
Agreed the presentation always leaves a lot to be desired, but at the end of the day it’s just a bechamel sauce with sausage in it, over some scones. Except the use of buttermilk makes it that much better than it’s British cousin.
Struggling to imagine sausages in bechamel sauce on scones tbh.
Cankles-McJeggings stodgefest. Perfect brekkie, especially with a hangover
ScottBailey Buttermilk.. great.. to get the taste closer to the way it looks I presume? Vomit that is..
- Edited
Morty-C-137 assuming you’re either a red-top drinker at best, soy milk drinker at worst?
Anyone into making smashed burgers. I will admit I’ve only just started doing them on the bbq. I don’t I’ll ever make my own burgers ever again.
Dubman Yeah, big fan here. Saw a Youtube vid about ten years ago showing how to make smashburgers, and they’ve become the only way I’ll cook them now. I use a heavy cast iron grill plate over my charcoal BBQ, and the results are fantastic.
Used to use a burger press to make half pound monstrosities, but would far rather have 2 × 100g smashburgers these days.
Last time I made they were to or not smashed down enough. Today I’ve gone for 2 ×75g lean mince but will smash them pretty thin. Also added some extra beef fat from last Sunday’s roast for a bit more flavour. Do you a slice of cheese between each burger.
