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Cake day: August 16th, 2024

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  • The really special part is that Jassy is saying that he wants it to go back to like it was “pre-pandemic”. Well, as a techie in Seattle, I can assure you that his new policy is much stricter than it was pre-pandemic. Being able to work from home was pretty lax back in the day, and they weren’t tracking your badge-ins.

    Very disingenuous. It’s all about the shareholders, real estate investment, and pressure from city and business interests to get wallets back downtown at lunch time.


  • You’re mostly there.

    Fry up the bulk sausage, making sure you chop it up nicely. Don’t skimp on the sausage. Make a roux with the grease and a bit of flour and milk. Add flour and milk gradually to your desired consistency (I like it fairly thick), but don’t go overboard on the milk or it will become bland and milky. Add fresh cracked black pepper and, importantly, no other seasonings or toppings.

    That last part is where every place seems to go wrong these days. Almost everywhere overdoes it by trying to make it something fancy, so they add extra seasonings and things like bacon and green onions and salt. I love bacon and green onions and salt, but they don’t go into gravy. And some places forget the pepper. You need pepper. And of course, most places are very skimpy on the actual sausage, even though it’s cheap.

    Anyway, once done, apply liberally to your preferred biscuits. Quick, easy, delicious.