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Old 10-03-2015, 04:16 PM   #21
It is what it is.

 
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But apparently RH has us all beat
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Old 10-03-2015, 04:18 PM   #22
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Quote:
Originally Posted by Jmayspaint View Post
Keep in mind too that PT didn't always have a 'thank feature. Some of the PT old timers may have had a thousand or more posts before the 'thanks feature was added.

I always thought 2 to 1 was a good ratio to strive for also. A few people though are at 1 to 1 or better. MIZZOU, and TJ both do/did IIRC.
Edit: maybe I'm thinking of a different ratio. Anyway, doesn't matter.

I had a random thought the other morning about some of you Canadian guys up there in the cold without sausage gravy.

Down south here it's everywhere. Even fast food joints usually have it. This was my Hardees breakfast the other morning.


I've been on a bit of a gravy binge since it came up in that other thread a while back. Made some bacon gravy this morning with homemade (Bisquick) biscuits.



That's the kind of weekend brunch that calls for a post-gravy nap.
Someone got a little over zealous with the gravy in that first pic.

Was this a self gravy type joint? As in, apply your own?
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Old 10-03-2015, 04:23 PM   #23
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With some things being over zealous is a good thing.

Case in point: sausage gravy.
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Old 10-03-2015, 04:23 PM   #24
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Someone got a little over zealous with the gravy in that first pic.

Was this a self gravy type joint? As in, apply your own?
Holy ****! My arteries are constricting and my heart is developing arrhythmia just looking at those pics.
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Old 10-03-2015, 04:25 PM   #25
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Quote:
Originally Posted by Wildbill7145 View Post
Someone got a little over zealous with the gravy in that first pic.

Was this a self gravy type joint? As in, apply your own?

Lol, no. It was kinda funny though it was a really busy morning in Hardees and the manager was standing on the front line. When my platter came out, I saw him eye it distastefully. I could tell he was considering sending it back. I was glad he didn't, the more gravy the better as far as I'm concerned. It didn't look too pretty, but still tasted good.
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Old 10-03-2015, 04:29 PM   #26
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Holy ****! My arteries are constricting and my heart is developing arrhythmia just looking at those pics.
Lol. I had those thoughts, too.

Careful with those, Josh.........you'll make an early arrival in the OPPU.
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Old 10-03-2015, 04:31 PM   #27
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Those pictures are making me hungry. I wish my favorite place was still open for their biscuits and gravy. I will never, ever, worry about the possible health consequences of this stuff.
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Old 10-03-2015, 04:31 PM   #28
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Why is water and flour considered gravy?
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Old 10-03-2015, 04:32 PM   #29
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That's the type of gravy that you have to consume before it gets cold.
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Old 10-03-2015, 04:34 PM   #30
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Why is water and flour considered gravy?
Perhaps for the same reason that spaghetti sauce is considered "gravy" by old-school Italians?
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Old 10-03-2015, 04:36 PM   #31
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Why is water and flour considered gravy?
Cuz it's what makes the world go 'round. Some people think it's love, but it's not. It's gravy.
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Old 10-03-2015, 04:36 PM   #32
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Quote:
Originally Posted by Jmayspaint View Post
Lol, no. It was kinda funny though it was a really busy morning in Hardees and the manager was standing on the front line. When my platter came out, I saw him eye it distastefully. I could tell he was considering sending it back. I was glad he didn't, the more gravy the better as far as I'm concerned. It didn't look too pretty, but still tasted good.
If he reached for that tray, I'd look him dead in the eye,

"You're about to pull back a stump."
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Old 10-03-2015, 04:37 PM   #33
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This morning I discovered that bacon is better and easier to make in an oven as opposed to a frying pan.

Instructions:
Cover a cookie sheet in aluminum foil
Lay out the bacon without overlapping, should be able to fit a pound on the sheet.
Set the oven to 400 and place the sheet in without waiting for it to preheat.
In 12-15mins you'll have perfect bacon without the mess.

My life will never be the same again.
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Old 10-03-2015, 04:39 PM   #34
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Quote:
Originally Posted by Rbriggs82 View Post
This morning I discovered that bacon is better and easier to make in an oven as opposed to a frying pan.

Instructions:
Cover a cookie sheet in aluminum foil
Lay out the bacon without overlapping, should be able to fit a pound on the sheet.
Set the oven to 400 and place the sheet in without waiting for it to preheat.
In 12-15mins you'll have perfect bacon without the mess.

My life will never be the same again.
That's the cooking tip I've been looking for. BLTs for supper tonight!
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Old 10-03-2015, 04:44 PM   #35
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I used to work in a cafeteria serving 1400 people for breakfast. Huge ovens with roughly 20 full sheet pans full of bacon on the go. All morning.

That's easily the best way to cook it.
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Old 10-03-2015, 05:26 PM   #36
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Quote:
Originally Posted by Wildbill7145 View Post
I used to work in a cafeteria serving 14 people for breakfast. Huge ovens with roughly 20 full sheet pans full of bacon on the go. All morning.

That's easily the best way to cook it.
That's funny, I don't remember ever seeing you in the PT staff kitchen.
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Old 10-03-2015, 05:26 PM   #37
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That's the cooking tip I've been looking for. BLTs for supper tonight!
Lives are forever being changed at PT
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Old 10-03-2015, 06:29 PM   #38
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Quote:
Originally Posted by Schmidt & Co. View Post
But apparently RH has us all beat
RH has been kissing ass ever since he joined. We had to make him a Mod so everyone would think he earned them by making "Moderating Stature" posts. Don't let the guy fool you....all he does is whine in the Mod section.
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Old 10-03-2015, 06:34 PM   #39
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RH has been kissing ass ever since he joined. We had to make him a Mod so everyone would think he earned them by making "Moderating Stature" posts. Don't let the guy fool you....all he does is whine in the Mod section.
If that's the case, how do you explain the goodly number of thanks that Bill has?
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Old 10-03-2015, 06:38 PM   #40
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I think Bill started the interweb,so he got a headstart.Plus he probably did a little shifty sleight of hand stuff with all the mod buttons.
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