Classic Ameri/ck/ana...

[Anonymous No.10271736]

Meatloaf with Garlic Mashed Potato, Green Beans, and Mushroom Gravy.
Under $2/serving.

Whats for dinner poorfags?

[Anonymous No.10271755]

>>10271736
Fuck me i want to be american
Our meatloaf looks nothing like that
Good job mate how about a recipe

[Anonymous No.10271793]

Inb4 amerifats

[Anonymous No.10271808]

Now that is a hearty midwestern meal

[Anonymous No.10271911]

>>10271736
For me, it's what ever is available at the Dollar Tree.

[Anonymous No.10271915]

Why are your green beans raw?

[Anonymous No.10271917]

>>10271915

[Anonymous No.10271919]

>>10271736
>no steak
enjoy failure

[Anonymous No.10271944]

>>10271919
>no steak
Meatloaf is reconstructed steak.

[Anonymous No.10271947]

>>10271944
mind=blown

[Anonymous No.10271952]

>>10271915
this, you need to boil them in bacon and chicken stock for at least an hour. None of that chlorophyll tasting crunchy french shit.

https://www.youtube.com/watch?v=dqNLyNWniTY

[Anonymous No.10271968]

North aesthetic = dark brown with brown gavy, South aesthetic = golden brown with white gravy

I like both but as a North I love fried shit and white cum gravy

[Anonymous No.10272258]

>>10271952
>i have the palate of a goat

[Anonymous No.10272307]

>>10272258
don't be mean to chef john.
Apologize. I think he lurks here.
Plus don't goats like chlorophyll?

[Anonymous No.10272372]

>>10271736
Dank

[Anonymous No.10272391]

>>10272258
Wouldn't a goat prefer uncooked beans?

[Anonymous No.10273462]

mmmmmmmmeatloaf

[Anonymous No.10273595]

>>10271968
why would you have white gravy?

[Anonymous No.10273597]

>>10271736
I would eat the fuck outta that shit.

[Anonymous No.10274458]

>>10271952
Why would anyone boil green beans for an hour? Even if youre going for a floppy overcooked southern style it doesnt take an hour at a boil. They will disintegrate.

[Anonymous No.10274482]

>>10273595
Because it tastes fucking delicious on fried foods.

[Anonymous No.10274483]

>>10273595
A white milk-based gravy is pretty standard in the southern us but it tends to go on bisquits, grits, shrimp, and "southern fried" whatever like breaded chicken cutlets and beef patties. I dont know what it has to do with meatloaf. Meatloaf is usually ketchup or a brown gravy.

[Anonymous No.10274502]

>>10271736
Hey op can we get your recipe and cost breakdown? Im a poorfag.

[Anonymous No.10274540]

>>10274458
chef john says 2hrs.

[Anonymous No.10274918]

>>10274540
First off... everything CJ says ends with an upward shift in pitch so it is unclear if he is saying two hours or asking if its two hours. Secondly... he is simmering not boiling. Read a book.

[Anonymous No.10274924]

>>10274918
Simmering for two hours?
Only if you're going for floppy overcooked disintegrated green beans. What a fucking retard you are.

[Anonymous No.10275498]

>>10274924
I understsnd reading comprehension is not your strong suit but come on... are you even trying? I support neither boiling for one hour nor simmering for two.
Go back and reread the thread. Take your time... sound out the big words.
Ill wait.

[Anonymous No.10275519]

>>10275498
You're just assblasted because you think boiling and or simmering beans that long will "disintegrate" them. Which is completely and totally wrong.

[Anonymous No.10275590]

>>10275519
>im american i look all of my food overcooked. I have no frame of reference. Olive drab green beans is all ive ever known.

[Anonymous No.10275626]

>>10275590
>I only know french classical blanching and never loooooz di boil uhhh hooooh uhhh.

[Anonymous No.10275760]

>>10275519
>grandma taught me to cook from her whitetrash repertoire of boiling veg into a mass of grey pulp flavored with pork fat, salt and cayenne, but yuh know we wuz kangs and shite.

[Anonymous No.10275768]

>>10275760
>I came into a classic Americana thread to spout hundred year old french classical techniques.
Also you have no idea the difference between haricot verts and blue lake green beans.

[Anonymous No.10276435]

>>10271736
Why does your meatloaf look burned

[Anonymous No.10277506]

>>10273595
it's basically beschemel sauce.