I know, my camera sucks and I suck at plating. Please try to critique though and tell me what to do to improve...
Sorry for crappy camera....
Ingredients:
Gravy: 2 tb Butter 2 tb Maple Syrup 4 strips Bacon 8 oz Sausage 1/3 cup Flour 1 tsp Red Pepper Flakes 2.5 cup Milk 1/2 cup Green Onion Salt and Pepper to Taste
Chicken Schnitzel: 3 thin/pounded Chicken Breast 1/2 cup flour 2 tsp salt/pepper 1 tsp ground dried Tobasco Pepper 2 eggs
(ignore breadcrumbs in pic, didn't realize they had gone bad and couldn't use them)
Fry Sausage, Bacon, Chives and Red Pepper flakes for 10 minutes in butter on med/med-high
Liam Collins
Mix in Flour and stir for 5 min while cooking on medium/med-high
Tyler Rogers
...
Michael Campbell
Add milk, salt and pepper and simmer for 10 min
Carson Mitchell
Meanwhile, mix your flour for schnitzel breading w/ salt, pepper and tabasco
It mahy not look like a lot of tabasco, but this batch I made goes a looooooong way w/ heat
Jaxon Sanchez
Bread your chicken (flour->egg wash>-flour)
it would have been better with breadcrumbs at the end, but mine had went bad :(
Noah Miller
Deep fry for 8 min @ 350
Came out great, though technically a little thick for proper schnitzel style
Jayden Flores
Plated 1, I suck at plating and photography and image editing
Alexander Wood
Plated 2, babbys first time w/ camera and photo editing software edition
Joseph Lewis
Did u put the maple syrup in? What kind of biscuits are those, not homemade im guessing
Asher Lee
>Did u put the maple syrup in? Yeah, I put the maple syrup in with the salt and pepper in >What kind of biscuits are those, not homemade im guessing
Cheap Dollar General version of Grands Biscuits.
I didn't feel like making them from scratch and my heating element on oven is out so had to use toaster oven.
Segue, overall, it came out pretty damn spicy fyi
Gabriel Sanders
Stop imitating gourmet restaurant plating if you're serving up unsophisticated commoner foods.
Also, as a Canadian who is unfamiliar with sausage gravy, what sort of sausage am I supposed to use. I have access to Italian, German and breakfast sausages.
Grayson Rodriguez
>Stop imitating gourmet restaurant plating if you're serving up unsophisticated commoner foods.
I hate doing it, but if I don't at least try, it gets flamed even worse when asking for critiques. I get your point 100%
>Also, as a Canadian who is unfamiliar with sausage gravy, what sort of sausage am I supposed to use. I have access to Italian, German and breakfast sausages.
I've used tons of different american style and german style sausages, as well as generic italan sausages....they all work well.
Only sausages I'd stay away from with this dish are Mexican Chorizo style , and Thai style
cumin/chili powder is too much w/ mexican sausages and cardamon/sage/star anise is too much in the thai style
Jack Johnson
Looks pretty good. Not sure about the male, but I'd give it a shot.
Michael Hall
>clover valley anything
Nathaniel Butler
It's cheap self-rising flour, pretty hard to fuck up friendo
