Garlic Cheddar Biscuits

[Australian] Arnott's are biscuits, Kooka's and Mrs. Fields are cookies.

[Failed] Mrs Fields is American so it doesn't count and Kooka's are biscuits

New Year’s Day Pork & Sauerkraut II

I came to blog my recipe then through a search, discovered I posted one last year! That was in the roasting pan though, and it was a pork loin rib half. This year, I put a pork shoulder roast in the crock pot... and made some dumplings 2 ways too!

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IN PRAISE OF THE BIG BOYS -- BY THE LATE, GREAT GLEN "SPOT" LOCKETT.

PIC(S) INFO: SPOTlight on SPOT (✝), recording BIG BOYS' “Fun Fun Fun” at Third Coast Studio, Austin Texas; March 14 1982. 📸: Fotobill/Bill Daniel; The BIG BOYS themselves (1979-'84), c. 1983. 📸: Naomi Petersen.

"BIG BOYS were kinda like when I was a kid with my first record player and first records sitting in my room and playing 'em over and over again and each time was better than the last. I don't listen to records much any more and, in fact, I never really had many of them to begin with. Vinyl is useless, really. But that first experience is priceless. Kinda like good Irish fiddling jumpstarting my emotions. Kicking 'em upside the head and the heart and knocking 'em down to the floor. Then someone else's emotions walk up, hold out a hand and help me back up. The BIG BOYS shows were a lot like that."

-- Glen "SPOT" Lockett (1951-2023), opening CD liner notes to "The Skinny Elvis" Touch & Go compilation

In memoriam -- SPOT and "Biscuit" Turner, more legends lost, and God rest them both forever. HAIL!!

Sources: www.picuki.com/media/2651008823483804947, www.soundonsound.org/stories.html, & www.mixonline.com/business/glenn-spot-lockett.

Hmm. It's come to my attention that I possess a lot more mayonnaise than I'd previously thought.

Wtf do I make with 2 jars of mayonnaise before it expires???

State of failure

I am currently making hardtack.

This is a mistake. The year is 2023 and there is no good reason to make hardtack. The stuff is an inherently bad idea. There is no practical use for hardtack which is not met today by a product which is superior in every way.

Hardtack existed as a solution for a particular time and application: a way to create portable calories which did not require any cooking in situ, which could be transported in almost any condition, and could be stored for years at a time with no significant detriment.

Today, we have a great many options to meet these requirements. We have MREs. Canned foods. Dehydrated foods. UHT packaging. Freeze-drying. Energy bars. Every one of these options manage to be better-tasting, more nutritious, and just overall more pleasant than hardtack.

Throughout much of history, the idea of going an extended period of time without being able to cook at all would have been ridiculous. What could your circumstances be, that you could not, just once every few days, start a fire? and if you can start a fire you can, at minimum, make waybread. Which isn’t particularly pleasant, sure, but is worlds better than hardtack.

But for a certain period of time, hardtack was indeed the solution. it’s mostly synonymous with sailor’s food, but was also a significant part of a soldier’s diet; certain forms of the stuff, known as “hard biscuit” were used even through WWII. It does have its advantages, mainly in durability. Actually, that’s pretty much it. Hardtack, if kept dry and free of insects, will last pretty much indefinitely.

What, you may wonder, is hardtack?

Well. It’s basically the worst, most basic form of bread you can imagine. It’s unleavened and as dry as possible. It consists of nothing but flour and salt, with just enough water to form into a stiff dough, then baked and dried. That’s literally it.

The hardtack above used 2 cups of whole wheat flour (plus a bit more for the working surface), about a teaspoon of salt, and somewhere between 1/2 and 5/8 of a cup of water.

I combined the salt with the flour. Note - no fat, no sweetener, no flavoring, no leavening. Then, I added half a cup of water and proceeded to knead it. And knead it. And knead it some more. It is impossible to overknead hardtack, because it’s going to be indistinguishable from masonry no matter what you do.

Now, there is some skill to this. You’re up against two competing needs. First, you must make your hardtack as dry as possible. Water is your enemy. If there is water, it could mold, or grow bacteria, or fungus.

On the other hand, you want your dough to be completely smooth. Any seam or fold in the dough will become a crack. The biscuit may break apart; some mold spore or insect could get in.

So, while I started with half a cup of water, I found that amount inadequate and added a little bit of additional water to make it work into a smoother dough. As you can see, it still wasn’t perfectly smooth but I successfully incorporated all the flour.

Once I had a terribly stiff dough, I rolled it out on a floured surface. There’s plenty of leeway here on how you can do it - some people would simply take pieces of the dough and pat them flat. Especially into the 19th century, this could be done with machinery, to make very consistent biscuits. That’s actually pretty important, since sailors and soldiers would want to be sure they were getting a fair ration.

Personally, since I have round biscuit cutters, that’s what I did. This is the style largely favored by the British, to be packed in barrels for Naval usage. Americans tended to make squares or rectangles for most efficient packing in tins. If these were being made professionally, the biscuits would then be impressed with a seal, usually indicating the company which manufactured the biscuits.

The next, and more important, part is to poke holes in the biscuits. These are not for show: they are meant to release steam when the biscuits are baked. If there are no holes, steam may accumulate in pockets, resulting in bubbles. While this might yield a moderately more pleasant hardtack - one that can be more easily broken apart - it also makes it less durable and more prone to spoilage. The holes need to be poked all the way through, which isn’t quite how most such baking is done, but there is no elegance to hardtack.

Next is baking. To be honest, hardtack is not baked. It is sterilized and dried. The simplest method is to bake the biscuits in a low oven for many hours - four is typical, but sometimes the hardtack is baked several times, or overnight. It should be baked just hot enough to assure anything in the flour is killed, and for long enough to remove almost all moisture from the biscuits.

I have opted for a compromise, in large part because I already had my dehydrator out. I baked the biscuits at 250°F for two hours, then transferred them to the dehydrator, where they are currently drying for.... well, until I decide to shut it off. Probably when I go to bed. Sadly, my dehydrator tops out at 160°F, which is 40°F too cool for proper sterilization. If it went up to 200°F, I could put the biscuits directly in there without needing the oven at all, but such was not to be.

So far, it smells surprisingly pleasant, and the one piece I have tasted confirms: it’s terribly bland, of course, lacking even the sourness of yeast. It’s also - as one could predict - quite hard, requiring prolonged dipping in tea to make it soft enough to bite. In short, the flavor is inoffensive while the texture is weaponizable.

I made this stuff knowing what it would be. I started out with the complete expectation that it would be akin to eating a roofing tile. Why do I do this?

Curiosity, I suppose. Now, sometimes I try to improve these historical recipes - I recognize the limitations under which they were made, and try to make them pleasant by adding spices and seasonings which were not available, applying techniques which would have been impractical, and adding fats and sugars which were uneconomical.

Not this recipe. You cannot improve hardtack without compromising its purpose. But I’d seen so many references to it, I knew I wanted to make it for myself, just to experience it.

I’m not going to share the stuff with my friends, though. Not anyone I want to keep as a friend, at any rate.

The Official Bio of Nancy "Pidge" Brooks

Basic Info:

Name: Nancy "Pidge" Brooks

Homeland: The Shaftlands

Nicknames: Pidge, Pufferfish (courtesy of Floyd)

Species: American Cocker Spaniel Beastman

Birthday: 22 June

Age: 16

Height/length: 154cm

Dominant hand: Right

Unique magic: None

Family:

Unnamed father

Unnamed mother (deceased)

Preferences:

Hobbies: Reading, sewing, sketching, taking pictures, collecting old things

Likes: Biscuits, sweets, fashion, nature, the night, fireflies, mysteries

Dislikes: Very loud noises, the rain, water, rude people, small spaces, being alone

Favourite food: No specific one, but she likes Italian dishes

Least favourite food: Chocolate

Appearance:

Nancy is a short young lady with bushy hair tied into pigtails and is brown and gold like this:

She has dark brown eyes and lots of freckles. She likes dressing in the 50s style, especially the dresses. (If you ask her, the men's fashion at the time was very boring). She has them sharp canines.

Personality:

Nancy is a quick-witted, short-tempered but friendly girl. She's very curious and imaginative and is always excited to find something new to learn about. She's very bold and fierce despite her small size. She can also be very loud.

Some Fun Facts/Extra Info:

•Nancy is based off Lady from Lady and the Tramp

•Her father is a very succesful lawyer who, after her mother died, mostly just ignores her and leaves her to her own devices, so now she wonders if maybe she did something wrong (dw sweetie it's just that lawyers are evil)

•She has magic, but it's too weak for her to be accepted into magic schools

•She likes travelling to Sage Island during the holidays and is good friends with Yizé because of this.

•She is a big fan of Vil

•She and Jack met during Portfest, and they have a good friendship going now

•There's this annoying af gal who lives on Sage Island that always comes to say hi and gets on her nerves (she likes her, lol)

Tagging: @distant-velleity @br3adtoasty @rainesol @theleechyskrunkly @jovieinramshackle

@galaxies-and-gore @cyanide-latte @cynthinesia @officialdaydreamer00 @krenenbaker

@kitwasnothere @elenauaurs @boopshoops @am0nline @1dont-really-know @kazumify

@minteasketches @elysia-nsimp @skrimpyskimpy @casp1an-sea @offorestsongs

@the-banana-0verlord @skriblee-ksk @quartztwst @ramshacklerumble

Weekend links, April 14, 2024

My posts

Honestly, I spent much of the week coping with storm migraines. You can tell, because I was reblogging a lot from under a cold compress rather than doing anything useful with life. 

Reblogs of interest

The Hot Vintage Lady Polls are rough out there, y’all. Round three started closing yesterday (see what’s still open here), and as of this writing, we have lost Bette Davis, Alla Nazimova, Theda Bara, Myrna Loy, Barbra Streisand, Fay Wray, Lucille Ball, Ginger Rogers, and Olivia de Havilland--and it looks like Catherine Deneuve, Clara Bow, Lana Turner, and Mary Pickford are on their way out. Meanwhile, I learned about a ton of actresses I’d never heard of before, only to shriek when Sharmila Tagore, Nadira, and Waheeda Rehman lost this round. (Edwige, I will never forget you.) 

Let me remind you (and me sometimes, too): Not everyone has the same taste or childhood attachments or cinema experiences as you. And everybody in this bracket loses. Everybody but one. 

(I can tell I’m not cut out for brawling because I’m like, “I will be very sad to see Norma Shearer go, but Hazel Scott seems nice!”)

--

“Actually, Mr. Musk, I am an attorney. Do you know that?” Here’s the highlights of Mark Bankston, the man who brought down Alex Jones, coping with Elon Musk and Elon Musk’s Lawyer, who is not even licensed in Texas, for 100 pages of deposition. 

Hozier Watch 2024: “Too Sweet” has now charted higher in the UK than “Take Me to Church,” and it’s getting real close on the US charts. This is a song that didn’t even make last year’s album. I am endlessly fascinated. 

Happy Leland Melvin Day!

Happy Neil Banging Out the Tunes Day!

“Posting endless DNIs because we can’t (or don’t know we can) make spaces just for the people we do want to interact with” actually makes a lot of sense in this centralized social media hellscape. 

There is a 20k mg weed gummy and nobody needs that. “Forget meeting the Hat Man this is what turns you into the Hat Man. This is worse than that torture drug that makes you experience 600 billion years in a second. This is the secret to honest to god shifting.” 

One of the best uses of the Kate Beaton Poe comic I’ve ever seen

“Americanisms that tell you to check on your American” (they are all correct)

“Tuxedo Mask is the first example of being ‘Kenough’”

Just this once, I will allow this AI rendition of a “traditional Polish family” and their traditional Polish woodchuck. 

I am absolutely not saying there is anything wrong with being into tentacles; I’m just saying that Pyramid Head doesn’t even have them and thus is a pretty tame choice to complain about. 

Little Guy, a game

A cursèd chair called “Oops!”

Sparrow Tarot: Honestly, this is one of my favorite takes on the Hanged Man.

This dog is a biscuit and she is precious

Video

One of the things that’s so great about this Ilia Malinin free-skate program is, he makes it look so effortless that I would have never figured out on my own, without Tumblr’s commentary, that there’s a couple moves in here that no one in the world can do but him. Like, the very first jump and the announcers start screaming. 

A journey from fearing moths to raising them

A dude puts on a dress For the Meme and then discovers that he loves it (and then he styles it as a full outfit and it looks SO GOOD)

Watching this cat ride around on a roomba on a sped-up surveillance camera is self-care.

So is this (although it’s a bit strobe-y)

Bat type: hi doggy

Was the jello for the tuna salad lamb supposed to be lime?

The sacred texts

Holy Shit, Two Cakes

The origin of “Me, an intellectual”

#AllMyLifeIHadToFight

Personal tag of the week

Designer Roberto Cavalli, who passed away this week at age 83. I reblogged several fashion posts--I hadn’t even realized myself that he had designed Beyoncé’s famous yellow dress in Lemonade.

Imagine a yuu as a really crazy stereotypical cowboy

They come out of the coffin with a cowboy hat and leather boots

Azul and riddle wouldn’t need to use magic to capture grim cause yuu just whips out their rope and lassos him

This yuu would speak in the heaviest southern accent ever. Their vocabulary consists of “howdy Y’ALL” “partner” “hold your horses”

Anytime someone tries to pick a fight with yuu they demand a duel, Wild West style

Because who needs magic when you have a loaded pistol?

Yuu carries their holster at ALL times

This yuu is most confused once deuce starts talking about the live chicks in the eggs

“What’d you mean? There ain’t no damn chicks in those eggs!”

Vil loses it when he sees yuu making some sweet tea that’s 30% tea and 70% sugar

Tho they make some GOOD biscuits and gravy/syrup 🤤

Yuu has some nice arms from all the farm work they do

Epel and this yuu are besties for sure

Yuu has thought about lassoing some savannaclaw students before. Will they do it? Who knows…

American Rook...

No but i love this. Vil is screaming at them when they see greasy fried steak covered in butter with a side of chicharrones and a block of sugar disguised as tea. Jack understanding how Leona feels when Yuu grips onto their chickens and threatens to kill another wolf. Every time they smolder and give a speech, an eagle cries out.

Could you write reader finding out food tlb liked from when they were human/their childhood and making it for them as a gift?

I know you wanted a fic but I have so so many thoughts about each of the boys that I'm gonna collect them all in this post!

The Lost Boys: Their Favorite Old-World Foods

Marko:

The little Italian stallion <3333

I HC him as growing up in inner Florence, Italy, during the artistic revolution. He was fairly elite/in high demand as a model

Basically, a brat with an ego

Still despite rubbing shoulders with the greats, he loved to come home to his family’s little city house and eat his mamma’s cooking

I think Marko’s favorite ‘old world’ dish is Garmugia: a simple springtime soup with cured pancetta, lima beans, scallions, and all sorts of other green veggies

It’s not fancy or especially delicious at all. But I think the smell, the taste, would make him freeze up, flooded with memories

and maybe for a second he’d stop being a feral, combative, snapping undead animal, and you’d catch a glimpse of the athletic young human from centuries ago

Dwayne: 

My personal HC for Dwayne is he got put in a residential school for native Americans at a young age, basically ripped away from his family

He probably escaped, hightailing it out at around 16, and then survived alone on the streets of early 1800s colonizer cities with the rest of the dredges of society 

(Which to me gives him a very strong “I fucking hate capitalism I truly hate this country and deep down I do genuinely want to see this broken system burnt to the ground, also FUCK cops” mentality)

I think Dwayne’s most memorable old-world food would be Gingerbread. Not the gingerbread we know: a soft, cake-like bread flavored with molasses, ground ginger, and cinnamon. Very dark and not very sweet

He worked odd (and illegal) jobs to stay alive and when winter rolled around street vendors would sell big hot slices of the stuff

Bringing him some real, legit circa-1810-gingerbread would probably make him remember the far-distant, little moments of actual joy he had in his human life

AND you’d probably be able to convince him to actually talk about his past for once

Paul:

Country boyyyy, I love youuuu

In my mind Paul is rural midwest, late 1800s when the industrial revolution was really kickin’ off and the cities were poppin (with drugs and alcohol lmao)

He was probably raised on a farm & did farmwork most of the time. Picture him in a low ponytail and work duds, pitching hay. That was probably for the best because that dude 100% has dyslexia and a math learning disability

But oooooh he was prettyyyyy and he knew it: I think Paul eventually ran away from his family’s farm and basically became a partyboy in a big city, like New York, and was changed there

I think Paul’s favorite old-world food is (brace for the cliche) Apple Pie!

Probably a rare treat his momma and sisters would cook up in the autumn and winter: smelling a good, home-style pie now makes him think of barefoot evening sitting on the farmyard porch, listening to cicadas

Unrelated, but I think Paul- that’s right, partyboy druggie bonerboy Paulie- still remembers how to tie a hog

David:

I have conflicting thoughts abt this motherfucker

His backstory HC for me is still a little elusive, but I have some basic details for him

He comes from a pretty fucked-up biological family (probably a crazy-abusive dad and absent mother), was 100% drafted in a war at some point (I suspect the civil war), and 100% deserted his station in that war. Out of cowardice, fear, or distain, I don’t know. 

I don’t think David really has a favorite food?? He’ll eat plain rice. Plain, oily noodles. Hard-tack biscuits. Literally anything like whatever it’s not his personal thing

David like drinking and smoking. I think David’s favorite old-world vice is Irish Whiskey. Again, not the drink we think of. A lot less refined, very rough and coarse: it was the most popular and easily-accessible spirit in the 1860s 

I think it reminds him of ‘simpler times’: just him, alone, human, in a dingy old bar, getting the cheapest drink he can get, ducking his head to avoid being seen by military officials and wondering where he can run away to next

Give him a straight shot of Irish whiskey in an old-style enameled bar glass and it’s one of the only times he won’t be full-on Mansplain Manipulate Manwh0re: he’ll probably sit on a beachside bench with you, drinking in silence, watching the waves crashing far away. Lost in thought. Looking as old as he really is.

Ted Lasso s1e3 Analysis

I recently rewatched the third episode of Ted Lasso’s first season, and I noticed a ton of stuff. I’m gonna preface this by saying I know that trent wasn’t written to come back, and it was in fact James Lance that inspired Jason to add Trent in more, but there are a lot of things that tie back to tedependent, things that show it was here from the beginning, and Jason could have easily decided to just build off of that. Ok, now into this weirdly complicated analysis about nothing at all.

The first season of the show, specifically the first three eps, is dedicated to introducing what’s important to ted. Of course every first season of every show ever is for introducing characters, but there is a clear effort in the first three episodes to showcase what will motivate ted and what will be important to him.

first ep: beard,(his friendship with him) and his job

second ep: rebecca, family, the team

third ep: team functioning properly, friendships, trent

immediately trent is established as something important to the show and to ted. the first big (one on one) interaction between them is literally a date. besides that, it’s the first time we see trent (sort of) drop his guard. the reason for this is the spicy food, it catches trent off guard, and distracts him enough to not only stop talking about journalism, but actively struggle to talk about work. it’s a forced type of opening up, and it’s barely anything at all, but it is still there. it’s almost foreshadowing, the way trent is forced to drop his journalist facade when around ted can point to how he later fully drops it on purpose. there are some other themes that loosely tie back to season three as well, specifically the next episode (ep 9 as of writing this). The main conflict between roy and ted in s1e3 is about ted refusing to stop jamie from picking on nate. the fighting is the main story w roy and ted in the episode, and it eventually leads to ted and trent bonding. trent even chimes in to a convo between roy and ted to add some clarification. the next episode could really lead to some classic tedtrent action, seeing as the main conflict is sure to be colin and isaac fighting, and trent is arguably more involved with them than he ever was with roy’s storyline. Another interesting little theme i noticed was the fact that ted connects with people through food. (very basic but bare with me) He brings rebecca biscuits everyday to get to know her better, (he calls trent a cookie at one point too) he gets sam food when he’s homesick, he and beard have a weekly sandwich swap tradition, and his friendship with keeley begins to develop when he innocently feeds her a sandwich. Almost every meaningful relationship in the show surrounds food, with Ted having the most out of anyone. (other food relationships include Sam naming his restaurant after Ola and cooking with him, nate meeting his gf at his favorite restaurant, and then ted’s whole experience at the american restaurant aka “home”) we also see the entire team connect over a big meal three times in separate seasons. trent is present for one of these, establishing him as a person worth connecting to, even if he’s not officially part of the team yet. The final little piece from s1e3 is something that trent says in his lil voiceover at the end of the episode. “His coaching style is subtle. It never hits you over the head. Slowly growing until you can no longer ignore its presence.” Sound familiar? It’s incredibly similar to his lil speech/rant he gives to Ted at the end of “The Strings that Bind Us”: “By slowly but surely building a club-wide culture of trust and support through thousands of imperceptible moments, all leading to their inevitable conclusion.” Trent’s presence in this show has been prevalent and it’s all been leading up to this final season.

@thetabirb: I'll save these three [American style, for the record] biscuits for later. That's a lot of sugar for me.

me: Skill Issue.

theta: Yeah well you can't eat these biscuits at all so I'd say THAT'S a skill issue!

me: THAT'S ABLEIST

What food do y’all have in good ol’ ‘Mercia?

all of it

honestly though it depends on where you are. America is a big immigrant country, with people from all over the world bringing their authentic food with them. if you're in a big city with a big variety of people (Chicago, NYC, LA, etc), you can pretty much find ANY kind of cuisine possible. If youre touring around Chicago and suddenly think "MAN i could really go for some moi moi rn..." you're in luck! you can easily find a nigerian restaurant to meet your needs no problemo!

now if you're in a small, podunk one stoplight town, variety is a lot harder to find. You WILL almost always have Mexican food as an option though. Good mexican food too. made by actual mexicans. i've been to a lot of mexican restaurants here in America on account of it is my favorite and I've never encountered one owned or operated by non mexicans. other than like... fast food like taco bell and such. white people mexican restaurants don't last long because they have to compete with authentic deliciousness and that's just not possible (obviously this is just my personal experience and i have not been to EVERY town in america so i'm sure there are some exceptions)

Different parts of the country have different popular foods. In coastal states you'll find a lot of seafood, naturally. Maine is rollin in lobster (joke about lobster rolls), and you'll find several different types of BBQ, from Texas to Kansas City to Memphis to a backyard near you 🫵. Southern Soul Food is one of my faves, what with the jambalaya and the gumbo and the corn bread and mac and cheese and so on and so forth, deliciously 🤤 (i swear if i ever make it to New Orleans one of these days, i'm not going home without gaining at least 50lbs)

We have a big pizza culture here and you can find different pizza types all over the country. There's some debate about which pizza is the BEST pizza, mainly with Chicago deep dish and NYC style in a neverending battle of butting heads. (personally i'm just happy to get any pizza so i can't say who is better)

Then there's the stuff like Philly Cheese steak, the Reuben, pies (so many pies, but namely apple and pumpkin are the big ones), New England Clam Chowder, buckeyes, cheese curds, tex-mex, etc.

Diners are kinda the backbone of American eating, if you ask me, because you're destined to find diners everywhere. they're comforting, they're familiar, they have big menus, and they're within budget. Diners usually serve breakfast all day too, so you can swing in late in the evening (or even in the middle of the night) and order a big plate of chicken and waffles and a warm slice of apple pie à la mode any damn time you want!

I hear non americans are always baffled by biscuits and gravy, because it definitely doesn't LOOK appetizing but it's SO good. country gravy with a spicy sausage on fresh, flaky biscuits? Yall i'm gettin hungry just thinking about it. that was the meal i ate, hungover, after my 21st birthday, and i didn't regret a single bite mmMMm

i also hear that non americans don't eat peanut butter and jelly sandwiches but those are a big part of American culture, especially when you're a kid. aint nothin hit harder at lunchtime than takin a big ol bite of a gooey pb&j and chasin it with ice cold milk

Thanksgiving dinners are also iconically American food culture. gettin 20 of your family members together in one house, cookin a big ass turkey and serving it with a plethora of homestyle sides like stuffing, cranberry sauce, green bean casserole, mashed potatoes, yams, mac and cheese, buttERNUT SQUASH, ACORN SQUASH, PUMPKIN PIE OH MAN OH MY i think i need to eat something before i gnaw through my arm

there's great native food too! frybread and succotash and what not. corn is a big thing for the indigenous people here and they popularized a lot of uses for it. I unfortunately haven't had a lot of it so i can't really speak on what's great and all, but if you just look up Native American food, you will see corn's influence lol

and OF COURSE we got the hamburgers and hot dogs. i know that fast food joints like mcdonalds have spread everywhere these days like a blight on the earth, but they're like... gas station burgers in comparison to the good stuff you can get. same with hotdogs. like i know that you can buy hotdogs from the store in a lot of places (for some reason in jars of liquid in the UK, i learned recently, which is..... fun) but they're not the same as getting a delicious hotdog with the works at a baseball game, you know? it's not the SAME. there's so much variety with what you can do with burgers and hotdogs! and Americans love to grill. it's pretty normal for households to have a grill they bust out every summer for backyard BBQs and cookouts.

anyway, i can't really tell you more about specific foods only in america because i genuinely don't know which foods here haven't either been brought over from somewhere else or have breached containment and gone off to other countries. i sometimes see restaurants in other countries have a "USA style" food and it seems to almost always be the most comically disgusting thing i've ever seen. (like pizza with fries and hot dogs as toppings lmaoooo)(ngl tho, i'd try it)

if anybody has some iconic American food to mention, feel free to do so! 👀

it's funny seeing rants about how "digestibles don't go on s'mores WHAT EVEN IS A DIGESTIBLE???" because it's showing, unintentionally, the parallel here, because Americans in general (yes I know some do know) know no more what a digestive biscuit is than Europeans know what a graham cracker is.

Because Europe does not, in general, have graham crackers.

(nor do they have American-style cream cheese, and I have seen forums full of US expats in Europe who desperately want to make American-style New York cheesecake)

we're wrapping up the week with four hours of no love for ned on wlur from 8pm until midnight tonight. if you can't join live, catch up with last week's show on mixcloud on your walk this weekend!

no love for ned on wlur – february 16th, 2024 from 8-10pm

artist // track // album // label hootie and the blowfish // only wanna be with you // cracked rear view // atlantic dumb things // self help // self help digital single // coolin' by sound the bv's // i can't stand the rain // taking pictures of taking pictures // shelflife savage mansion // total columbia // the shakes // lost map la la delivery // lax-a-daisy freaks // (bandcamp mp3) // (unreleased) omni // pg // souvenir // sub pop brittany howard // power to undo // what now // island split system // the wheel // volume two // goner wussy // new american standard // split 7" w/ the paranoid style // bar/none lower plenty // land lovers // no poets // bedroom suck david nance featuring pearl lovejoy boyd // tumbleweed // david nance and mowed sound // third man katy kirby // cubic zirconia // blue raspberry // anti- the american analog set // too tired to shine i // new drifters // numero group grandaddy // you're going to be fine and i'm going to hell // blu wav // dangerbird el perro del mar // between you and me nothing // big anonymous // city slang yirinda // dhangalim (fly) // yirinda // chapter music joel ross // nublues // nublues // blue note cassie kinoshi and seed ensemble featuring xana // afronaut // driftglass // jazz re:freshed elza soares // vejam só // sambas e mais sambas // odeon ed crook // that's alright // eccentric northern soul compilation // numero group david porter // thirty days // into a real thing // stax crimeapple and preservation // quanto te quiero // el león // rrc music co. they hate change featuring charlie // biscuits // wish you were here... cassette // Jagjaguwar angélica garcia // juanita //gemelo // partisan beyoncé // texas hold 'em // cowboy carter // parkwood entertainment crushed // respawn // extra life ep // funeral party aka jk // olive juice // olive juice cassingle // teenbeat the infinites // the ghost // archetypes // meritorio