Holy fucking shit we made it.
Season 8 is a motherfucking wrap!
I don’t even know where to begin. Firstly because I’ve been busy as fuck-all at work and second-ish because it was a long goddamn season.
I’ll remember season 8 for a few reasons. I’ll always refer to it as the “Soup” season since holy goddamn fuck we did a shitload of soup recipes.
That’s the Southwest Vegan soup and I adapted that linked recipe up there by making my own black beans instead of using canned beans and people? This is not simply one of my favorite soups, it’s one of the most delicious dishes I’ve EVER MADE. I eat this 5 days a week every third week and it is fucking insanely awesome.
We also got to experiment with a new kitchen toy this year.
However: I’ll never forget this season because it was this season… This one we are wrapping up right fucking here and now when…
[deep breath]
I turned into a goddamn vegetarian!
Since the beginning of March!
Still!
It’s mostly still true to this day. I am indeed a Monday thru Friday vegetarian and most weekends I’ll have another vegetarian day. This weekend, Labor Day weekend, will probably see that shit completely fucked because it’s a holiday – there will be grillage – and it’s hot as a motherfucker right now. Southern California is in the middle of a sustained “heat dome” and I won’t be turning the oven on for SHIT this weekend.
Obviously I won’t have it as bad as those poor inland bastards because of the whole sea breeze influence here but shit’s still hot.
For the season finale of each season I generally reflect back to my favorite post of the past year and I will also include one of my favorite food porn photos of the year. This year the very same post had the distinction of winning both categories.
It was this sexy motherfucker right here.
Fuck me that’s a sexy-ass photo.
That was our Stromboli vs Calzone showdown from back in June. You remember. That’s where I sacrificed myself – and definitely the whole vegetarian thing – by cooking a calzone one day followed by a stromboli the next day.
The sacrifices I make for you!
But enough about the goddamn past! We have one last menu to offer up and it’s high fucking time we got after it.
For our season finale today I thought I would pay homage to our numerous faithful readers in Americas Hat.
That’s right people. Today we are making POUTINE!
You know it, you love it, you’ve felt great shame after devouring it, and I’m certain you never thought you could finish the whole serving. But you did anyway.
Just in case anyone has been asleep these past 10 years and missed the poutine renaissance going on, poutine is fries, covered with cheese curds then smothered in gravy.
Health food, this motherfucker is most definitely not. Delicious, this fucker most definitely is. Not to mention insanely indulgent and excessive.
Enough disclaimers for you?
No real recipe required today just have access to the 3 basic ingredients and prepare them how you see fit.
I’ll show you all my way.
We begin.
I wanted to make a rich beef gravy with short ribs but my local Ralph’s didn’t have short ribs the day I shopped for this meal.
Not a problem because I can make a goddamn gravy from this.
Our dear old friend Chuck The Roast. Featured many, many times on Sunday Gravy I find that Mr. Roast has the perfect ratio of fat to meat especially when our desired end game is gravy.
Standard pot roast application today and a perfect preparation if pot roast is all you are after.
Season old Chuck up real well.
Lots of salt, plenty of grinds of freshly cracked pepper and my usual touch of some hot Hungarian paprika. Don’t be shy. Think big flavor.
Then get a sear on ‘er.
Splash of cooking oil and over medium/high heat cook for about 7 minutes per side.
While the meat is searing, chop up the usual suspects for a mire poix. Our standard onion, carrots, celery will be fine. We’ll add in the minced garlic right before we put the roast in the oven.
When you’ve seared both sides of the meat, remove it from the pan.
Hell yes, that got your attention. I like where this is headed.
Deglaze the pan with some red wine then add in the chopped veggies, 5 or so cloves of minced garlic, a whole 32 oz container of beef stock, tablespoon of tomato paste, maybe a splash of Worcestershire sauce and prepare the oven for action!
Into a preheated 325 degree oven for right about 3 hours.
When our three hours have elapsed, remove the lid and take a gander.
You want that. You need that.
We are preparing the roast the day before serving our finished dish. Remember gravy is our star ingredient and I find that the extra day chillin’ in the fridge really helps build the flavor.
Let cool, wrap the roast in foil and keep the gravy and veggies bits in their own container. Refrigerate both overnight.
I fully expect you to sample the proper fuck out of the meat while it’s cooling. Don’t let me down.
Next day we make with the potato action.
Rinse, peel and chop them babies.
You want the potatoes to soak covered with water for at least 30 minutes for proper starch extraction.
The fries are going to be double-fried. The first time, cook on a medium heat just until the fries are cooked slightly and maybe even a little limp. Drain on a rack and the final fry will be on a high heat for a few minutes until they get golden brown, crispy and delightful. Do the final fry just prior to serving the finished dish so everything is hot.
Now for those veggies and stock and seasonings that we cooked the roast in yesterday and refrigerated overnight? Get that shit out of the fridge and prepare the blender.
The fuck are you waiting for? Blend that shit! Yes, everything goes in there.
Exactly.
Remove the roast from the fridge and cut into bits.
I fully expect you to eat about 1/3rd of this while you slice it.
Put the meat in a pot and dump that sexy gravy all over. Heat it up and bring to a simmer.
The basic poutine recipe doesn’t call for the addition of meat. Fries and curds covered in gravy right? But is anyone gonna argue about some chunks of roast mixed in with their gravy. I think fucking not.
Please take note: this could be the poster gravy for Sunday Gravy. It is flawless. You folks out there who have gravy issues, concerns or inconsistencies? Do this and those issues are permanently fucking solved.
Now, any self respecting person knows you can’t make poutine without these.
I guess this is the part where I explain that cheese curds are made fresh, not aged and are created just as the cheese takes shape and comes together for the first time. Again, they are not aged.
Let’s get a closer look at one of the squeaky bastards.
Salty, chewy, cheesy with the tell tale squeak. They are dynamite. They also produce a really good melt when smothered in gravy.
Time to finish frying our big batch of fries. This will be the 2nd or finishing fry.
That’s a solid fry right there. More of a “chip” if you will. Drain on a paper towel prior to serving.
Time to plate.
Fries go on the plate.
Curds go on the fries. Our curds.
Then ladle on the meat and the gravy.
A close up perhaps?
And the rarely seen Mid-Meal shot!
Of course it was insanely decadent and delicious.
Of course it settled like a goddamn anvil in the belly.
Of course I went back for seconds.
Woof.
Maybe it’s the frequent vegetarian in me but this shit was a day finisher.
Productivity? Done!
Early bed time? Accomplished.
This would be a very special occasion meal here. Do yourself and your health and longevity a favor and don’t make this a regular dish. This motherfucker probably took a good 3 months of my end of days.
It was good but was it worth it?
I’ll leave that shit up to you to decide.
And there we are. This season is a goddamn wrap.
Put a bow on this fucker and crack open a cold one because starting this Thursday night WE’VE GOT REAL FUCKING NFL REGULAR SEASON FOOTBALL, KIDS!
THIS SHIT IS GOING DOWN!
Please take a moment and consider the work of the “offseason folks” on our beloved site. Those crazy fucks who keep this party rolling during the 7 motherfucking long months of the NFL offseason. Those princes of the NFL, those kings of DFO.
It is a labor of love but never forget, it’s still labor.
And every single one of you readers are the reason why.
This is for you.
Thank you, each and every one from the bottom of my deeply blackened heart. I couldn’t do it without you. Thank you for being the regular Gravy Heads that you are.
I love you all dearly.
Now give me my Alan Page jersey, an ice chest filled with beers and a bag of pork rinds!
FOOTBALL IS BACK!
See you all in February for Season 9.
Until then be well, stay safe and for the love of God…
PEACE!
The carefree pizza and wings order was a failure of biblical proportion.
The order was accurate but nothing was delicious. The apps were obviously from a big frozen bag and it’s so hot that the crust of the pizza melded with the pizza box.
I’ll take some blame because I don’t eat food like this much anymore.
Extremely unsatisfying experience.
The only good news is the temperature outside dropped from 102 to 84 in less than an hour and the excessive heat warning was cancelled.
Maybe it’s too damn hot to eat.
It’s good to order food sometimes just to remember why you set your bar where you do.
And I’m not talking trash because my bar is LOW.
You’re exactly right.
I hereby dub thee!
DR. MRS. DEADLY, ESQ: …but to me [the tennis announcer] is kind of like a clown. I get that ESPN likes her energy and enthusiasm, but…
RTD: That’s what people like clowns for!
This is also why people hate clowns.
Coco Gauff unable to hold serve in the second set? More like BROKE-O Gauff, amirite?
Home. It’s 108 here. I turned my air to 87 while we were gone. It’s going to take awhile to cool down. Gumby gets most of his meds mail order. He is diabetic. Without us ordering it, they shipped his insulin. Which needs to be kept cold. To our house in the fucking desert. While we were on vacation. Three months worth. We have to throw it away. This is not the first time these idiots have done this. And they sent two different kinds of pen needles, only one is the right one. I am more than a little bit angry. There are people who can’t afford their insulin, and they just wasted a bunch of it. Sickening
Dear lord
I’m pretty psyched that California is going to start producing its own insulin.
Right.
It’s called supply and demand.
My draft prep for the TWBS memorial lge consists of beers in the backyard with a, pug, tunes and a large 5 year old running through a sprinkler.
My prep consisted of doing one mock draft, shrugging my shoulders and saying, ‘meh, looks okay”.
This is year 3. Weaselo and Spam are the past 2 champs. Same 14 people. Continuity!
5 pm Pacific tonight, right?
I think thats what GTD said.
You picked it. Lol
And have another draft at the same time and have done like nothing for prep
Good luck, bro. Ride the wave, bro.
/watching the IIHF Women’s Final
Canadian Women: [come out of the gate with guns a ‘blazing]
American Women: “Are…are you making fun of us?”
Way to end Sunday Gravy season 8 with a bang, Yeah Right! I love poutine. It contains all of my major food groups- cheese, potatoes, and gravy. Chocolate for dessert, and that’s a balanced meal baybee! My arteries are harder than Deshaun after a good rolf!
I’m officially going to fly the idiot flag.
My car thermometer said it’s 98 outside.
I’m going for a goddamn walk!
There’s no way that’s correct in Pedro. I’d say we take about 10 to 20% off there, Squirrelly Yeah Right Car.
My phone says it’s 100 right now. It felt like it.
That’s crazy. In Pasadena, it’s the same. That shouldn’t be.
It’s almost like the Earth is warming.
It’s very real to me right now. I’ve NEVER seen this here.
Allegedly warming.
I’m on my crash/fad diet (I call it a cleanse because I love the rigidity/simplicity and have an old fashioned if I ain’t suffering, I ain’t trying mentality) until next weekend. Hadn’t selected a first meal off yet.
Pretty sure this will be it.
I’ve been doing the low fat vegan shit and I did a fasting blood draw yesterday.
My cholesterol was 141.
141.
The numbers across the board were fucking flawless.
I’m ordering a pizza and some wings today because I ain’t cooking shit!
You earned it, just had an outstanding pizza myself. I regret NOTHING!
I don’t get what those numbers mean.
Under 200 is optimal for cholesterol.
Ooh lady cola loves those. Almost as much as arguing with her brother about religion.
Or is it centilitre? Dram seems more appropriate.
She sounds like a good time
If I commented about the fun I am sure BC Dick would drive here to beat on me.
I should do that regardless. You deserve a good whooping. For something.
I believe the proper word is irregardless….
Only two teams remain winless after six Premier League games this season:
Everton (4 points)
Leicester (1 point)
But what’s their average goals per attempt over the expected average, smart guy?
Threeve
Wrong! It’s eleventy.
$Texas
Alright, the King’s Own will have to go on without me in the second half; I’ve got stuff to get done.
Do it for Kitchener, boys!
So far my reaction to Arsenal’s performance is similar to early criticisms about my sex life: the intent is there, but there’s way too much fucking about around the box without getting anything done.
Mine was mostly shame and apologies. Everton, that.
Disappointing in the end. Very Fulhamish over here but does include wine.
Well that’s not ideal.
Whoever I pissed off to where I need comment approval, I apologize.
Max Verstappen is a very good race car driver.
I saw that and went in to approve it but someone already did.
None of us has any idea of how/why comment moderation happens except for DJ 3000, and he won’t disclose the algorithm.
I’ve had comments disappear. Only a couple but they also should’ve been disappeared.
I have been hit with the banhammer myself. ME! The nicest fucking person in the goddamn world! Don’t worry about it.
And, in the immortal words of the prophet, Mick Jagger: Never apologize, never explain.
“Never complain, never explain” – Henry Ford II
“Never trust a Jew”-Henry Ford I
(Ol’ Hank really was a piece of shit when you get right down to it)
Where the hell is this guy? The Water Pistols are playing!!!
The Legitimate Title Contender King’s Afrikan Water Pistols
YES, I said it. We are all thinking it.
Motherfucker. It’s 91 degrees and it’s not even 9 AM. On the fucking harbor!
And the lesser footy announcer just used “allegedly” in the same sentence with “global warming”
Has anyone asked Coach Carroll about that yet?
He’s bringing the USC weather to Seattle!
The best poutine in Montreal (Brick can attest) is La Banquise which is open 24 hours and ALWAYS busy. Mrs. Cola and I went there each night after a music fest a few years back. It was sublime.
https://labanquise.com/
La Banquise on left with awnings, Mount Royal down the street:
The “classic” poutine:
The poutine was good but here’s the “Montreal style” hot dog. I ordinarily wouldn’t put all that stuff on a hot dog but this hot dog was actually pretty fucking amazing:
I love regional hot dogs. Will get one (or more) every time they are offered.
It my manly version of a Starbucks cup collection.
If an entire region puts their vote behind a dog topping you have to try it out. That Canuck frog dog looks might good.
I go mustard, onion, jalapeño if I’m doing it for myself.
And I’d rather have nothing than one with catsup. Should be illegal if you’re over 10.
Ooh, baby baby!
yet another gobsmacking VAR decision
I can’t argue it. Odegaard made no attempt to play the ball, just knocked the guy over.
That said, the way ManUre is going after Jesus I’d like to say Arsenal send out a couple of goons and break a couple of kneecaps.
Hired goons?
Is there any other kind?
“As a matter of fact…” – Eli Manning, having just finished yet another screening of The Goonies
At least you got to wait ten minutes to find out. That’s what sports is all about – painstakingly reviewing every minor detail to change a best judgement to a second guess. Get excited!
I’d like to bitch about VAR screwing Arsenal here, but that seems a pretty clear foul.
Argy bargy!
Listening to classical music with only one earbud in just to own hte libs.
Jesus took a nasty blow there, but he’ll be back in three days if I know him.
Theres a chain up here, called Smokes Poutinerie (https://smokespoutinerie.com/menu/), that puts all sorts of stuff on top of ones poutine and it’s fantastic. If you do ever go, get the small as it’s still huge and will fill you up
I took an extra recreational dose of my powerful opiate pain medicine. I normally always take less, sometimes half the prescribed dose, just so I can save it up for times like this. I’m kicked back in bed with a dozen pillows, left leg elevated at 30° (which is really good for it) and I’ve been like this for six hours, sleeping mostly. If I close my eyes I can float off the bed, and it feels absolutely real. Yet in the middle of it I still did a New York Times Sunday crossword in 24 minutes 51 seconds. None of the answers were correct.
“Does this medicine have a name/availability?”
-. K Hippo
sounds like dilaudid!
No I had that in the hospital. I wouldn’t be typing right now.
go re-watch Drugstore Cowboy with new appreciation!
/Hippo sniffs bottle
I’d say, 2021, manufactured in…India, likely the Gujarat region. Good terroir, that.
Our pill somm!!!
Oxycodone a.k.a. Percocet. It’s also marketed under the real trade name Roxycodone, which is not slang but a trademark, and to me just an invitation to take more, lots lots more. It might as well be called Roxstar or Jimipills or something.
A fellow pill convert! I’m on Team Tramadol.
I’ve got that too!
We are building quite the new wing of the Clubhouse!
Dealt with some bad tendinitis in my elbow back in Junior College. It got to be unbearable during a golf tournament and my coach gave me a couple of his Ultramms that he had lying around after his knee surgery. I somehow finished the round and probably shot around 79, just blew up, probably cost myself the conference championship that season, but I didn’t care. On those things, there was no pain, no more war, the flowers were blooming, and I’m pretty sure the woodland critters were following me around like a goddamn Disney cartoon. All was right with the world.
Thank god I didn’t drive home that night.
Stay buckled in
Mesmerizing.
Leicester is going to be tough in the Championship next year.
I really enjoy hearing Robbie Earle flay a team alive like he just did.
I am so excited waiting for Brendan Rodgers to get the sack. It’s coming.
They had at least one poutine stand at the fair I was at yesterday. I doubt theirs was made with quite the care and attention to detail as this one was.
I still hate Max Verstappen.
THIS SUNDAY GRAVY I CALL IT THE CHICAGO BEARS BECAUSE THE SEASON IS OVER IN SEPTEMBER AND ITS MOST FAMILIAR FANS SHOULD EXPECT A HEART ATTACK IN THE NEXT 45 DAYS!
: Reads this Sunday Gravy :
:: Heats up gravy to extreme temperature. ::
::: Dumps gravy over head, burning hand, legs, feet. Non-football IR for first month of season. :::
-Antonio Hamilton
VAR is going to take that amazing goal away from the Trashbirds.
Which is funny, because fuck Brighton.
Trashbirds poop on Horatio’s windshield
Right now the Dr. Mrs. wants to rearrange all the bowls in our kitchen so that they all fit into the available space, but are also easy to access and nothing heavy is on an upper shelf. It’s basically this:
THIS GUY YEAHRIGHT I CALL HIM MY MOTHER BECAUSE HE COOKS REALLY WELL AND MAKES ME FEEL GUILTY FOR NOT APPRECIATING HIM MORE
Thank you so much for all your hard work for another offseason, sir Right! It’s not just recipes you’ve added to my family’s life, it’s the little techniques and lessons about different ingredients I’ll take with me the whole way.
I’m definitely making this one, as I’ve always been curious about poutine. My son’s favorite meal is my pot roast, so I have been waiting for Chuck roast to go on sale FOREVER, and a zoom in on that price had me green with envy🤓. But if I do this with short ribs, I’m assuming I just remove the bones and silver skins after the simmerage. Please advise if there are any other steps.
Again, thanks for the hard work and love, man. Enjoy the season, and good on ya for your transition to a mostly vegetarian lifestyle. If anyone can make it delicious, it’s you. Cheers!
The short ribs that I get are already “Frenched” or have the silver skin removed but it’s the added bone and collagen along with the fatty content that makes a perfect gravy.
Don’t get me wrong, today’s gravy was insane but any chance to up the flavor quotient is worth the effort.
Since you’re a chef in real life, your words always mean a lot to me. Thank you for being here.
And yes, no bones go in the blender.
Why not?
-Hershal Walker, when asked about his climate change ideas
Is he gonna win?
Please tell me he is gonna win.
I’ve never seen cheese curds here. Will look for them, make poutine.
I ordered some from a cheese seller in Wisconsin. Not sure if they ship to PR, but they damn well should!
Sunday Gravy is always a great feature here, and I’ve made a couple of them as well.
Another outstanding season, I hope there are more.
Great work yeah right!
Thanks for another wonderful off season of your wit and passion Sir. Once again I learned much and enjoyed your commentary, you do have a way with words Buddy. Do you slow cook with a clay pot? Those are great for soups. Again well done.
I haven’t used a clay pot simply because I don’t have one. I’m damn curious about it now. I would imagine it gets “seasoned” like cast iron and that sounds incredible. Thanks for everything this year. The cheese package was wonderful.
My home was literally constructed on top of an old pottery factory. This area has rivers with a clay content conducive to that, pots, roof tiles, building blocks. It was a primary resource for the area until a generation ago when it became cheaper from other sources. But there is still a store about a mile away that makes them on site and old school. I’ll square you away. Like I said great for soups and with the defuser you can do it all stove top.
Mental note to add more 2Pack to the comments of the week to try to get on the mailing list
/please don’t add me.
Quality content deserves reward
I have no original content and any quality comes from yall
You admins all do the lords work, we would all be lost (or under FBI surveillance) in cyber space without y’all.
You know, I’ve always felt we should defund FBI.
You hush your silly head! We should wait until Trump is buried under the jail before we mess with the fibbies!
I have a tagine, that should work! I need to get another diffuser, I lost mine in one of my many moves.
It won’t work for soup, duh!
meat, veggie, rice I think, slow cooked so same concept. Both work by keeping more natural juices in during cooking.
Those are cool too, some day I’m going to try that with the proper recipes. Those defusers disintegrate after a few years, I gotta get a new one too.