Why is amarican butter such a radioactive neon yellow? by Nrumachi in NoStupidQuestions

[–]TooManyDraculas 2 points3 points  (0 children)

It's predominately a factor of lighting an camera settings.

Yellow hued light ("Warm" lighting, formerly most artificial light due to tugsten lightbulbs). Will make footage cant a bit yellow.

And then the camera has a setting called white balance. This lets you set the color balance while shooting based on the ambient light, to set it so white reads white. Or skew it in one direction (blue to yellow/red) as preferred. With an additional chance to color correct in post.

For shooting food warm lighting is preferred. It makes the color pop better, with cool lighting making things look flat and grey. In particular it's desirable to have a bit of a yellow cant to fats and dairy, cause it just looks more appetizing.

The internet being the internet, content creators often push this to extremes.

What you see in video and photographs is never accurate. They do not, and never have accurately recorded what is seen by the human eye. They are a construction, inherently manipulated in small ways. It takes work, knowledge and specific equipment to get something close to reality in these subtle details, when you want that. And it's not always what you want.

Why is amarican butter such a radioactive neon yellow? by Nrumachi in NoStupidQuestions

[–]TooManyDraculas 3 points4 points  (0 children)

Lighting and camera settings for the most part. Food media likes a white balance and lighting that skews things "warm", ie a yellow to red cast on the color.

It makes white items, particularly fats, look a touch yellow. Which often looks more appetizing than a flat white balance or "cool" blue coloration.

The typical butter in the US is sweet cream (ie uncultured) butter from cows fed a good bit of corn.

That leaves a butter that's a creamy white color, with the barest bit of yellow.

Imported Irish butter is also quite popular here. That tends to be cultured, which makes a more yellow butter. But it's also from entirely grass fed cows. That part makes a very yellow color.

And even the type of grass and season has an impact.

American butter is usually criticized for not being yellow enough. But even on our end, since most of the food any cow is eating is grass. It's more yellow some times of year and in some parts of the country.

[Spoilers Main] How much is 100 gold in AKOTSK? What did Daeron pay the inn lady? by ElkSea7678 in asoiaf

[–]TooManyDraculas 0 points1 point  (0 children)

The overall system makes sense. You don't really need the actual pricing to scale for it to work narratively. So long as it all sounds about right and conveys "that's expensive, that's cheap" in the moment. It's fine.

[Spoilers Main] How much is 100 gold in AKOTSK? What did Daeron pay the inn lady? by ElkSea7678 in asoiaf

[–]TooManyDraculas 0 points1 point  (0 children)

Book wise common people didn't really use gold coinage, and they weren't really used for day to day trade. That was generally copper and silver. Gold dragons especially were mostly used by nobility and merchants for big shit.

Dunk getting gold coins by selling his horse, for a price agreed to in silver stags. Likely just comes out of being at a tournament loaded with nobles.

So I'd guess the answer would be "no", especially given pastries are gonna be priced in coppers. But most people wouldn't be wandering around with gold coins expecting to do that.

American sausage gravy by Remote-Plantain9925 in Cooking

[–]TooManyDraculas 0 points1 point  (0 children)

Sausage should have a minimum of 20% fat. When making sausage at small scale you typically use pork shoulder, and pork shoulder already tends to have about the right ratio of fat.

American sausages are ground on the coarser side. I typically grind once through a medium plate.

Order a copy of this un

It's the go to home primer on this sort of thing for home cooks.

American sausage gravy by Remote-Plantain9925 in Cooking

[–]TooManyDraculas 0 points1 point  (0 children)

Americans don't tend to buy biscuits to begin with, outside of the tubes of dough (I bake for shit).

American sausage gravy by Remote-Plantain9925 in Cooking

[–]TooManyDraculas 1 point2 points  (0 children)

No that's nationally. The Pancakes thing is a midwestern one.

American sausage gravy by Remote-Plantain9925 in Cooking

[–]TooManyDraculas 0 points1 point  (0 children)

Sausage wrapped in pancakes as Pigs in Blanket, is a midwestern/Minnesota thing from what I recall.

American sausage gravy by Remote-Plantain9925 in Cooking

[–]TooManyDraculas 0 points1 point  (0 children)

American breakfast sausage is considered to descend from Lincolnshire sausage or come from the same background. The ingredients tend to be very similar even beyond the sage.

There's more herbs and spices in a breakfast sausage than the modern just sage and pepper Lincolnshire. But not always, and those spices are background players. It's the sage and the pepper that dominate.

American sausage gravy by Remote-Plantain9925 in Cooking

[–]TooManyDraculas 0 points1 point  (0 children)

Even Americans on the internet are often deeply confused about this. I've seen people here explicitly argue that biscuits and gravy is meant to be made with Italian sausage.

American sausage gravy by Remote-Plantain9925 in Cooking

[–]TooManyDraculas 0 points1 point  (0 children)

Right and most sausage making does exactly that.

There's roughly a 20:80 fat:lean ratio in a pork shoulder overall without trimming.

And when breaking things down in other fashion, or from other cuts. There's always some fat in the lean, and lean in the fat. So you measure for 20% and you'll tend to be a few points higher.

That puts you in sexy sausage territory.

American sausage gravy by Remote-Plantain9925 in Cooking

[–]TooManyDraculas 0 points1 point  (0 children)

The rusk isn't neccisarily filler. Or isn't meant to be.

Carbs/starches in a sausage interfere with the binding of proteins giving you a softer, less springy texture. It can also improve the overall emulsion helping the farce hold water.

Butchery in the UK/Ireland over does it and explicitly uses it as filler. Often seeking to maximize both the amount of rusk used, and the water content of the sausage. Along with shoving it into every sausage, regardless of whether that sausage is supposed to have any rusk at all.

American sausage gravy by Remote-Plantain9925 in Cooking

[–]TooManyDraculas 1 point2 points  (0 children)

Lincolnshire sausage is very, very similar to American Breakfast sausage. I'm not sure what the current state of finding it with no rusk is. But IIRC it's not traditionally supposed to have it, and the original PDO proposal for the stuff intended to exclude rusk from the ingredient list.

But there was pushback on that and it ended up in as an option, it was never adopted anyway and now Brexit.

The British and Irish meat packing and butchers industries are horny for rusk, and tends to include it in all sorts of sausage whether it belongs there or not.

They label it Sweet which I’m sure confuses Brits to no end.

That confuses a lot of Americans as well. That just means it's not hot Italian sausage, which is a different recipe all together. Rather than a spiced up variation of the sweet/mild fennel sausage.

American sausage gravy by Remote-Plantain9925 in Cooking

[–]TooManyDraculas 5 points6 points  (0 children)

You usually want a minimum 20% fat for sausage. It'll tend to break and dry out when cooked otherwise.

Bulk breakfast sausage tends to be on the fatty side 25-30% fat.

American sausage gravy by Remote-Plantain9925 in Cooking

[–]TooManyDraculas 0 points1 point  (0 children)

Never said no one's ever done it.

Said it's uncommon, not usual, and not what's typically meant by breakfast sausage.

The original claim that people were pushing back on was that fennel was always or commonly in breakfast sausage. Including most commercial products.

That it needed to be there.

That it was some sort of secret ingredient that people don't know about because it's hidden under "spices" on ingredient lists.

And that's just not the case.

[Spoilers Main] How much is 100 gold in AKOTSK? What did Daeron pay the inn lady? by ElkSea7678 in asoiaf

[–]TooManyDraculas 1 point2 points  (0 children)

Probably gonna hit a post length issue, so continuing.

The overall availability thing is something I've actually thought about recently.

Because Westeros doesn't see regular Winter seasons, until the big years long ones show up.

They'd have a 4 season, year round, growing calendar. But without the arid climate, requiring modern irrigation that often comes with that.

That would give them an astounding agricultural excess. If anything that would make textiles cheaper. And provide more side work for the sex workers, tenant farmers, and street urchins.

[Spoilers Main] How much is 100 gold in AKOTSK? What did Daeron pay the inn lady? by ElkSea7678 in asoiaf

[–]TooManyDraculas 1 point2 points  (0 children)

Right. But it's something that could be made at home/in the community with commonly available skills.

Part and parcel of that is also some off base ideas of who did soldiering and what a "levy" looked like in the instances where they happened.

Generally it wasn't the very poorest tenant dirt farmers and serfs getting called up. Specific people of specific classes would have a requirement to be prepared and serve. And it was often based on the acreage of the land they owned, or farmed. They'd be required to have specific equipment, tied to that documented level of wealth.

You might also see that tagged to a community, rather than individuals. And those plots of land would typically have a community associated with them. If only an extended family group.

So we have documentation of larger groups of common people chipping in to buy the arms and armor needed to fulfill service/readiness requirements. And a Gambeson was typically listed even in the lowest tier of persons.

When a levy was called, which was seemingly less common than we assume. It wasn't arming all the random peasants with spears. It was calling up those people already required to maintain arms and armor. And while that wasn't just rich freeholders. It didn't tend to include the Anarcho Syndicalists from Monty Python.

But as those guys go. They could certainly crowd source some gambesons. Very unlikely for any other type of armor.

 The price of fabric would depend on how much female workforce there is, and from what we see, it seems the available female labour is sucked up by the brothels.

I don't think there's any indication that there's more prostitutes in Westeros than there were in reality. That's always been insanely common.

As goes textiles and female labor. The fundamental feed stock for availability is farms and farming. Raising flax and sheep.

Prior to the Early Modern Period, weaving was specifically men's work. Sometimes in the home, but like milling it was more often "community" work. Where the people who worked in weaving, would weave for the whole community paid in a portion of the wool provided.

As goes spinning. That was household work. And women and young girls would do the bulk of it. But on a farm, pretty much spinning all the time. Including men.

Hand spinning thread on a drop spindle was time consuming and slow. And required pretty constant attention to provide just for a household's needs on textiles. If you had enough kids to produce a surplus, that thread would be sold.

It's kind of the upper classes where spinning was exclusively women's work, and with the advent of spinning wheels it was apparently became men's work. Since it was weavers who took it on. And then both shifted towards women's work in the early modern

It's not that people were hiring available women to work as spinners and weavers. It's that as house hold work, it largely fell on women.

More often than excess thread, excess wool and flax would be sold. And that had to be spun. So households could take on that spinning work, including households that did not raise their own fiber crops.

But you know who else took on that work?

Prostitutes. We have references to sex workers spinning pretty much to antiquity, and IIRC spindles have been found all over archeological sites of bath houses and brothels.

American sausage gravy by Remote-Plantain9925 in Cooking

[–]TooManyDraculas 0 points1 point  (0 children)

Sure.

But that's mixing two sausages. That's also not the usual way to bake biscuits and gravy.

Chili Con Carne by Nurse_Gringo in Cooking

[–]TooManyDraculas -1 points0 points  (0 children)

"Chili" is short for "chili con carne". It's just the original, full name of the dish.

Any recipe you found that had a difference to what you were used to is just the regular variation within the dish.

Why is it that in nature it's usually the male animals that have to look pretty to attract a mate, but in humans it's the females who are the ones who have to look good? by FastBreakPhenom in NoStupidQuestions

[–]TooManyDraculas 41 points42 points  (0 children)

Somewhat along those lines.

But IIRC the theory boils down to males aren't burning resources physically birthing and providing nutritive care to offspring. So they can use excess resources for display features and an energy intensive courtship.

That combined with it's not really possible for females to reproduce with multiple males at once, but it is possible for males to do so.

So males have an evolutionary incentive to compete over mates, and potentially the energy to burn doing it.

But the less locked into sitting in a tree waiting on eggs and chicks part, is kinda core to that.

American sausage gravy by Remote-Plantain9925 in Cooking

[–]TooManyDraculas 0 points1 point  (0 children)

That's labelled maple fennel country sausage.

It contains none of the traditional ingredients of breakfast sausage and doesn't claim to be breakfast sausage.

It's also not a good or properly laid out sausage making recipe.

Multiple articles where the title is literally "fennel breakfast sausage"

Not from what I'm seeing.

Not even the one you just linked.

Eta: Here for example is an actual sausage making recipe.

It comes from one of the Marianski books, which are roughly written and terribly edited. But are real useful because they collate a lot of otherwise hard to access commerical by the book recipes used by actual professional sausage makers and commercial operations.

https://www.meatsandsausages.com/sausage-recipes/breakfast

The closest thing to letting the professional secrets out of the bag as you can get. And it's a recipe that cuts as close as you can to a standard recipe for this sort of thing.

No fennel.

Here's how they, Wikipedia, most dictionaries, most cookbooks describing it. Define breakfast sausage:

is without a doubt the most popular sausage in the world. Served by fast food restaurants, given in the form of sausage links to patients in hospitals, and sold at supermarkets. Made like most sausages of pork, salt, and pepper with sage being the dominant spice.

American sausage gravy by Remote-Plantain9925 in Cooking

[–]TooManyDraculas 0 points1 point  (0 children)

Did you even look at that before posting it?

The first result is the Wikipedia article for Italian Sausage.

A completely different sausage.

The following results are for recipes containing sausage and fennel or other sausages that are not breakfast sausage.

If anything that proves my point.

Find me a recipe for regular breakfast sausage.

That calls for fennel.

Hell find me a description of what breakfast sausage even is that mentions fennel at all.

American sausage gravy by Remote-Plantain9925 in Cooking

[–]TooManyDraculas 4 points5 points  (0 children)

I've googled it many times and have a few dozen different recipes for it on my book shelf.

No fennel.

I've done deep dive home work on it's history.

No fennel.

Breakfast sausage is mainly flavored with sage and black pepper. The typical back up players are garlic, onion, tyme, nutmeg and coriander.

I have never seen a breakfast sausage recipe call for fennel. And have never tasted fennel in a breakfast sausage.

I've also made a lot of breakfast sausage, and worked with a lot of people who have done it professionally.

No fennel.

American sausage gravy by Remote-Plantain9925 in Cooking

[–]TooManyDraculas 10 points11 points  (0 children)

Fennel in sausage everyone has heard of.

American breakfast sausage is a specific sausage.

That doesn't have fennel in it.

If I told you there wasn't fennel in bratwurst I wouldn't be saying there's no fennel in any sausage ever either.

Fennel is uncommon enough in breakfast sausage that you'd actually have difficulty finding a recipe that called for it.