Biscuits and gravy? Who the what? Text

wolram

Jun18-06, 02:54 PM

I went to a restaurant this morning and had, among other things, biscuits and gravy. I then realized... what the hell is this? Does anyone else think biscuits and gravy seem very... out of place? It's like some kid just wanted something to eat, grabbed a biscuit and dunked it in a vat of gravy and said boom, staple. I'll never understand you people...

I think the waiter saw that may be you were not ready for real solid food yet
and saw fit to serve you some thing your imature digestive system could handle :rofl:

Evo

Jun18-06, 11:06 PM

Biscuits = flour, lard, and water

gravy = flour, lard, and water, just more water

Cyrus

Jun18-06, 11:11 PM

Evo, seriously.....lock this thread. It's utterly stupid. How about for every dumb thread he makes from now on, he has to solve a hard linear algebra problem :devil:

Evo

Jun18-06, 11:13 PM

Evo, seriously.....lock this thread. It's utterly stupid. How about for every dumb thread he makes from now on, he has to solve a hard linear algebra problem :devil:You know you have started a rash of members saying "thread locked" now? Right? :tongue:

Oh, and read my latest journal entry, I resisted the temptation to start another thread on my gardening woes.

And Cyrus, he admitted frying cheese in powdered sugar, surely that is worthy of a GOOBF card.

Cyrus

Jun18-06, 11:18 PM

You know you have started a rash of members saying "thread locked" now? Right? :tongue:

Oh, and read my latest journal entry, I resisted the temptation to start another thread on my gardening woes.

And Cyrus, he admitted frying cheese in powdered sugar, surely that is worthy of a GOOBF card.

Yeah, but at least your thread would have a point to it.

Oh man, because powered sugar looks soooooo much like flower....:uhh: The stuff doesnt even sift the same.......:uhh: Frying cheese in powdered sugar, wow.........im just speechless.

What's next, is he going to wipe his butt with sandpaper by accident?

Evo

Jun18-06, 11:25 PM

Yeah, but at least your thread would have a point to it.

Oh man, because powered sugar looks soooooo much like flower....:uhh: The stuff doesnt even sift the same.......:uhh: Frying chease in powdered sugar, wow.........im just speechless.

What's next, is he going to wipe his butt with sandpaper by accident?Awww, you're just jealous, come on...admit it. :biggrin:

Danger

Jun18-06, 11:43 PM

Ahem... regarding the original post...
I had absolutely never heard of the concept of biscuits and gravy until the first time that I went to Vegas to play pool. It's a bizarre concept, but it's pretty good if you overlook the fact that Yanks don't seem to have any idea of what gravy is.

Cyrus

Jun18-06, 11:51 PM

Evo

Jun19-06, 12:06 AM

Let T: V-> W be a linear transformation from a vector space V into a vector space W. Prove that the range of T is a subspace of W. [Hint: Typical elements of the range have the form T(X) and T(W) for some x,w in V.]

Have fun pengwuino.... :devil: :devil:And now you're just being mean,

Found a sick kitten today, really sick. Bu it won't die. It's too weak to eat, distended bowels, should be dead. I finally found the painkiler my vet gave me for sick kittens. I just overdosed it. I'm in tears. I hope it goes soon. This sucks. :cry:

Cyrus

Jun19-06, 12:10 AM

You ended its suffering. There's nothing wrong with that. It was the only humane thing to do. Now, let's put some in pengwunio's food. You can always take it to the Vet. If he can't do anything about it they can put it to sleep.

Evo

Jun19-06, 12:35 AM

Kitten just died, it's strong stuff, I hope it really stops the pain/

:cry: :cry: :cry: :cry: :cry: :cry: :cry: :cry: :cry: :cry: :cry: :cry:

Cyrus

Jun19-06, 12:38 AM

City girl........moonbear woulda done it with a striaght face...:rolleyes:....she's evilllllll...shhhhhh

wolram

Jun19-06, 12:43 AM

Biscuits = flour, lard, and water

gravy = flour, lard, and water, just more water

:yuck: Lard in gravy??? no oxo or meat juices:confused:

Math Is Hard

Jun19-06, 12:44 AM

aw. I'm sorry you had to do that, Evo. Poor little critter.

Math Is Hard

Jun19-06, 12:44 AM

:yuck: Lard in gravy??? no oxo or meat juices:confused:
As long as there's no powdered sugar in that gravy, I'm in. :tongue2:

Evo

Jun19-06, 12:48 AM

:yuck: Lard in gravy??? no oxo or meat juices:confused:Gravy on biscuits here is usually cream gravy, no meat.

mattmns

Jun19-06, 12:57 AM

Let T: V-> W be a linear transformation from a vector space V into a vector space W. Prove that the range of T is a subspace of W. [Hint: Typical elements of the range have the form T(X) and T(W) for some x,w in V.]

Have fun pengwuino.... :devil: :devil:
Going easy on Pengwuion huh? This is a very easy proof :smile:

Proof:
The Proof is obvious and left as an exercise to the reader QED :tongue2:

OK (I will probably screw it up now that I said it is obvious :rofl:)
(i)let c be in R and let v',w' be in Range of T. That is there are some elements in V, say v and w, such that T(v) = v' and T(w) = w'. Since T is a linear transformation, T(cv + cw) = T(c(v+w)) = T(cv) + T(cw) = cv' + cw'

(ii) T is a linear transformation, so T(O) = O

Therefore the Range of T is a subspace of W QED.

edit... I am making some assumptions on a few words here. Specifically, when I took linear algebra we didn't use the word "Linear Transformation" (we used "Linear Map") and we didn't use "Range" (we used "image").

Cyrus

Jun19-06, 01:05 AM

<shrug> I dont know I forgot all that crap two days after the class. :rofl:

I'm an engineer, I don't need to know that kinda crap.

wolram

Jun19-06, 01:26 AM

As long as there's no powdered sugar in that gravy, I'm in. :tongue2:

:yuck: :yuck: my insides just went all queezy, that sounds as bad as dripping sarnies.

Integral

Jun19-06, 02:05 AM

Let T: V-> W be a linear transformation from a vector space V into a vector space W. Prove that the range of T is a subspace of W. [Hint: Typical elements of the range have the form T(X) and T(W) for some x,w in V.]

Have fun pengwuino.... :devil: :devil:
This is way off topic.. Warning time???

As to the topic of this post. I have always been a fan of SOS. What is biscuits and gravy but a form of SOS. I am pretty picky, restuants cannot hold a candle to what I make at home. I picked up a habit during my stay in PA. There is nothing like SOS make with real PA dutch dried beef. A nice white sauce with frizzeled beef... Ummm good. Unfortunately I have not been able to find a source of PA Dutch dried beef on the west coast. I have to rely on my sons shipping me some from PA. I am between shipments. Maybe I need to start droping some hints.

Pengwuino

Jun19-06, 02:06 AM

What the hell happened to my thread? Dead cats? Linear algebra?

THREAD CLOSED!!!

Moonbear

Jun19-06, 08:38 AM

:yuck: Lard in gravy??? no oxo or meat juices:confused:
That's my reaction too. :yuck: I go out of my way to skim the fats out of the meat drippings I use for making gravy. Then again, it might explain that stuff they call gravy that gets served in some cafeterias.

The concept was rather foreign to me as well until I moved south of the Mason-Dixon line. It seems southerners are hell-bent on clogging their arteries as fast as possible.

They had beef stew with biscuits at the hospital cafeteria one day, which sounded good to me, until I watched in horror as the poured the stew ON TOP OF the biscuit. :yuck: Who wants a soggy biscuit? I made them make me a new plate with the biscuit safely off to the side.

wolram

Jun19-06, 08:53 AM

That's my reaction too. :yuck: I go out of my way to skim the fats out of the meat drippings I use for making gravy. Then again, it might explain that stuff they call gravy that gets served in some cafeterias.

The concept was rather foreign to me as well until I moved south of the Mason-Dixon line. It seems southerners are hell-bent on clogging their arteries as fast as possible.

They had beef stew with biscuits at the hospital cafeteria one day, which sounded good to me, until I watched in horror as the poured the stew ON TOP OF the biscuit. :yuck: Who wants a soggy biscuit? I made them make me a new plate with the biscuit safely off to the side.

Total savages, may be it should be called the lardie line :biggrin: as for soggy biscuits, yuck and double yuck, my onion gravy could be used as a meal by its self, but we usualy have with roast beef etc

Integral

Jun19-06, 08:57 AM

Gravy on biscuits here is usually cream gravy, no meat.
On the contrary, all of the biscuits and gravy I have ever encountered has has meat, bits of sausage is common, dried beef (the REAL SOS) less so. I do not think I have ever had meatless biscuits and gravy, and am pretty certian that I do not want to.

FredGarvin

Jun19-06, 08:58 AM

I was wondering if anyone else was going to pull out the SOS reference. I had it for the first time in the Army. It was OK, but nothing spectacular. Go to a Bob Evans. Their's is great. They have a little bit of sausage in the gravy too. Don't even think about ordering it if your cholesterol is within 50 points of 200 though. It's a very simple breakfast to make, frontier type cooking there. Stick to your ribs.

turbo-1

Jun19-06, 09:11 AM

That's my reaction too. :yuck: I go out of my way to skim the fats out of the meat drippings I use for making gravy. Then again, it might explain that stuff they call gravy that gets served in some cafeterias.

The concept was rather foreign to me as well until I moved south of the Mason-Dixon line. It seems southerners are hell-bent on clogging their arteries as fast as possible.I did a lot of consulting work in the deep south about 10-15 years ago, and it is REALLY tough to eat in restaurants there and still eat healthy meals. Standard menu items are: biscuits and sausage gravy, deep-fried chicken, deep-fried catfish, heck they even deep-fried okra - a make-believe vegetable that is only useful as a base for gumbo. When you have breakfast at a Waffle House, order a slice of apple pie - the waitress will ask you if you want melted butter on it. :yuck: I asked if she could put a slice of cheddar cheese on it and she looked at me like I had two heads.

Evo

Jun19-06, 09:16 AM

On the contrary, all of the biscuits and gravy I have ever encountered has has meat, bits of sausage is common, dried beef (the REAL SOS) less so. I do not think I have ever had meatless biscuits and gravy, and am pretty certian that I do not want to.Yes, but it's bits of meat, like sausge, in cream gravy. The gravy itself isn't made with meat drippings.

Integral

Jun19-06, 09:18 AM

I was wondering if anyone else was going to pull out the SOS reference. I had it for the first time in the Army. It was OK, but nothing spectacular. Go to a Bob Evans. Theirs is great. They have a little bit of sausage in the gravy too. Don't even think about ordering it if your cholesterol is within 50 points of 200 though. It's a very simple breakfast to make, frontier type cooking there. Stick to your ribs.
Yeah, the Navy's SOS usually was pretty bad, aptly named. I make my gravy with margarine, so while it is still a cholesterol hit it is not as bad as lard :yuck: or butter.

Integral

Jun19-06, 09:19 AM

Yes, but it's bits of meat, like sausge, in cream gravy. The gravy itself isn't made with meat drippings.

Ok, yeah I agree with that. I think many resturants use something like Magi seasoning as well, I don't care as much for that type of gravy.

wolram

Jun19-06, 09:27 AM

I did a lot of consulting work in the deep south about 10-15 years ago, and it is REALLY tough to eat in restaurants there and still eat healthy meals. Standard menu items are: biscuits and sausage gravy, deep-fried chicken, deep-fried catfish, heck they even deep-fried okra - a make-believe vegetable that is only useful as a base for gumbo. When you have breakfast at a Waffle House, order a slice of apple pie - the waitress will ask you if you want melted butter on it. :yuck: I asked if she could put a slice of cheddar cheese on it and she looked at me like I had two heads.

I wondered where the brits got the idea of deep frying mars bars :yuck:

ZapperZ

Jun19-06, 09:32 AM

Now, isn't biscuits made of flour, shortening, buttermilk, and leavening agent such as baking soda? I should know because I've made a few, but I used butter instead of veg. shortening (I vow to never use or eat anything with trans-fat, which is one of the worst human invention ever).

As for the gravy, I don't even want to touch that paste.

Zz.

Danger

Jun19-06, 09:44 AM

wolram

Jun19-06, 10:04 AM

Woolie, we're in the midst of barbarians. :bugeye:
Canuk gravy is degreased au jus (beef, pork or poultry according to the meal), flour, a bit of seasoning, and maybe some Oxo or Bovril for extra taste. I can't imagine anyone adding lard or butter. Now that it's been explained, I'll never eat Yank gravy again. :yuck:

Well it would sure make me dirty dick, i used to love beef dripping on crusty bread years ago, i think it was grandad that turned me off it, he would all ways say you can have bread and butter (or) bread and cheese, to much
fat is bad for you.
On tother hand i all ways remember the first breakfast i had in the US, a
mountain of pancakes drowned in maple syrup and buried in fruit, i was expecting some thing light, i did not need any thing else to eat that day
and was careful to specify the size of my meals afterwards.

Math Is Hard

Jun19-06, 11:00 AM

I did a lot of consulting work in the deep south about 10-15 years ago, and it is REALLY tough to eat in restaurants there and still eat healthy meals. Standard menu items are: biscuits and sausage gravy, deep-fried chicken, deep-fried catfish, heck they even deep-fried okra - a make-believe vegetable that is only useful as a base for gumbo.
You're killing me - you know that, don't you? I can't get back to Texas until August.

When you have breakfast at a Waffle House, order a slice of apple pie - the waitress will ask you if you want melted butter on it. :yuck: I asked if she could put a slice of cheddar cheese on it and she looked at me like I had two heads.
Cheese on pie? Mercy! I pray you didn't try to put sugar on your grits! :eek:

turbo-1

Jun19-06, 11:31 AM

You're killing me - you know that, don't you? I can't get back to Texas until August.Probably the best meal I ever had in the deep south was an incredible pulled-pork sandwich. The proprietor of the tiny smokehouse (capacity maybe 8-10, in a small town south of Waycross GA) was an equally tiny old black lady. The menu was written on a slate on the wall with no prices. After I ordered, my boss (tech service manager) said "I'll have what he's having" and when she left, he said to watch what happens when it's time to pay up. There was no cash register, just a cigar box on a table with money in it. I went up to pay, and she charged me about $2 for the sandwich and a Coke. When my boss went up to pay, she charged him over $3 for the same meal. Apparently, she charged whatever she wanted to and it could cost you less to eat there if she took a liking to you. :rofl:

Cheese on pie? Mercy! I pray you didn't try to put sugar on your grits! :eek:Of course not! I doused mine with grape jelly and maple syrup.

Just fooling - I like grits with butter, salt and pepper. I also developed a taste for collard greens doused with jalapeno vinegar and for the Cracker Barrel's rosin-baked potatoes. When in LA, gumbo, red beans and rice, jambalaya...mmmmm! The best Mexican restaurant in the South, IMO, was on the north side of the breakwater between Tampa and Clearwater. I taught a week long safety course for DuPont's electrical supervisors at a training facility in Tampa, and I ate there every day. It looked like a collection of shacks strung together but it was always packed - and it was real Mexican food made and served by Mexican-Americans - not the stuff that you get at Chilis, etc. I don't know if it's still in operation, but if you're ever in Tampa give it a try.

Ronnin

Jun19-06, 11:33 AM

Biscuits and gravy falls in line with chicken fried steak as uniquely delicious southern cuisine. Here in Houston it is standard fare for anyone who likes to eat at the expense of their heart. I was just as shocked at the difference in tastes the first time I went to Chicago about 2 years ago. Unfortunately, because my wife is from there I only get black eyed peas and cabbage once a year on New Years day versus about every week living with my parents.

Echo 6 Sierra

Jun19-06, 11:57 AM

My SOS recipe:
~1#Browned hamburger, minced garlic and black pepper to taste, 1 can of cream of mushroom soup, enough water to make it float, a couple of florks of worcherstershire sauce. Simmer till thickened. I like it over rice with a couple of over-medium eggs for breakfast, over toast any time.:!!) :tongue2: :tongue:

Moonbear

Jun19-06, 05:48 PM

Woolie, we're in the midst of barbarians. :bugeye:
Canuk gravy is degreased au jus (beef, pork or poultry according to the meal), flour, a bit of seasoning, and maybe some Oxo or Bovril for extra taste. I can't imagine anyone adding lard or butter. Now that it's been explained, I'll never eat Yank gravy again. :yuck:
It's not Yank gravy, it's Confederate gravy! :biggrin: Us Yanks (born above the Mason-Dixon line) eat normal gravy, like you do. It's the drippings in the bottom of the roasting pan with the fats skimmed off (i.e., you throw away the fat and save the flavored part) mixed with a bit of flour (I add the seasoning to the water at the bottom of the pan before I start roasting), and if it looks a bit light, you can add a bit of extra broth or flavoring like you describe.

Gravy does not have lard or butter or anything like that in it. I think that would make me sick to my stomach in a hurry. I've seen the stuff Evo describes, and it looks like vomit (maybe it already made someone sick to their stomach and they just don't waste it). I don't let them get that anywhere near my plate. :yuck: :yuck: and :yuck:

Danger

Jun19-06, 06:26 PM

It's not Yank gravy, it's Confederate gravy! :biggrin: Us Yanks (born above the Mason-Dixon line) eat normal gravy
No wonder they lost the war. I keep forgetting that the term means something specific down there.

Evo

Jun19-06, 07:44 PM

It's not Yank gravy, it's Confederate gravy! :biggrin: Us Yanks (born above the Mason-Dixon line) eat normal gravy, like you do. It's the drippings in the bottom of the roasting pan with the fats skimmed off (i.e., you throw away the fat and save the flavored part) mixed with a bit of flour (I add the seasoning to the water at the bottom of the pan before I start roasting), and if it looks a bit light, you can add a bit of extra broth or flavoring like you describe.

Gravy does not have lard or butter or anything like that in it. I think that would make me sick to my stomach in a hurry. I've seen the stuff Evo describes, and it looks like vomit (maybe it already made someone sick to their stomach and they just don't waste it). I don't let them get that anywhere near my plate. :yuck: :yuck: and :yuck:Actually, you can't make "gravy" without fat. No fat=not real gravy. But you can try to keep the amount of fat to a minimum.

Gravy can be made from the drippings of beef, chicken, or turkey.

For every cup of gravy, you are going to need approximately

2 Tablespoons of fat,

2 Tablespoons of flour

1 Cup of liquid

When making gravy, you always use equal amounts of fat and flour. This is very important, so always measure carefully. If you use too much flour, you will drown out the taste of the fat, which is where the flavor comes from.

http://www.allthingsfrugal.com/h_gravy.htm

If you don't make a roux first from the flour and fat, then you are just making a sauce.

wolram

Jun19-06, 07:50 PM

Math Is Hard

Jun19-06, 07:59 PM

Probably the best meal I ever had in the deep south was an incredible pulled-pork sandwich. The proprietor of the tiny smokehouse (capacity maybe 8-10, in a small town south of Waycross GA) was an equally tiny old black lady. The menu was written on a slate on the wall with no prices. After I ordered, my boss (tech service manager) said "I'll have what he's having" and when she left, he said to watch what happens when it's time to pay up. There was no cash register, just a cigar box on a table with money in it. I went up to pay, and she charged me about $2 for the sandwich and a Coke. When my boss went up to pay, she charged him over $3 for the same meal. Apparently, she charged whatever she wanted to and it could cost you less to eat there if she took a liking to you. :rofl:
That's awesome. Reminds me of a tiny little place called Dreamland BBQ in Tuscaloosa, AL. The ribs are out of this world. :!!) No need for fancy napkins to wipe that delicious sauce off your hands - that's what that plate of white bread in the middle of the table is for! :rofl:

Of course not! I doused mine with grape jelly and maple syrup.

*thud*

Just fooling - I like grits with butter, salt and pepper. I also developed a taste for collard greens doused with jalapeno vinegar and for the Cracker Barrel's rosin-baked potatoes.
Cracker Barrel rocks! I have not tried those potatoes, though. I am going to order some next time I am there, which will be in August, I guess. Thanks for the tip!

When in LA, gumbo, red beans and rice, jambalaya...mmmmm!
We used to buy sacks of crawdads when we were driving between Houston and Baton Rouge. Oh, so good! They sold them at the roadside stands and they were really cheap. The other thing I miss is the bags of boiled peanuts we used to buy when driving through Alabama. You could get a whole grocery bag full for a dollar.

The best Mexican restaurant in the South, IMO, was on the north side of the breakwater between Tampa and Clearwater. I taught a week long safety course for DuPont's electrical supervisors at a training facility in Tampa, and I ate there every day. It looked like a collection of shacks strung together but it was always packed - and it was real Mexican food made and served by Mexican-Americans - not the stuff that you get at Chilis, etc. I don't know if it's still in operation, but if you're ever in Tampa give it a try.
Will do. I am still trying to find another Mexican restaurant that can make Shrimp Diabla :devil: like my favorite place in Los Angeles. That's my favorite meal of all time!!

Moonbear

Jun19-06, 09:02 PM

Actually, you can't make "gravy" without fat. No fat=not real gravy. But you can try to keep the amount of fat to a minimum.

Gravy can be made from the drippings of beef, chicken, or turkey.

For every cup of gravy, you are going to need approximately

2 Tablespoons of fat,

2 Tablespoons of flour

1 Cup of liquid

When making gravy, you always use equal amounts of fat and flour. This is very important, so always measure carefully. If you use too much flour, you will drown out the taste of the fat, which is where the flavor comes from.

http://www.allthingsfrugal.com/h_gravy.htm

If you don't make a roux first from the flour and fat, then you are just making a sauce.
That's definitely NOT how I make gravy. That just sounds...well...greasy. The flour is just to thicken the natural juices...just beat it into cold water, then add it to your drippings or broth (that keeps it from getting lumpy when it hits the hot juices). I've made good gravy with just broth when I wanted gravy for mashed potatoes and hadn't baked anything. About 2 to 3 tablespoons of flour for about 2 cups of liquid, bring it to a boil, and it thickens up wonderfully. The only thing I've ever used a roux for was gumbo.

Evo

Jun19-06, 09:12 PM

That's definitely NOT how I make gravy. That just sounds...well...greasy. The flour is just to thicken the natural juices...just beat it into cold water, then add it to your drippings or broth (that keeps it from getting lumpy when it hits the hot juices). I've made good gravy with just broth when I wanted gravy for mashed potatoes and hadn't baked anything. About 2 to 3 tablespoons of flour for about 2 cups of liquid, bring it to a boil, and it thickens up wonderfully. The only thing I've ever used a roux for was gumbo.Yours is definitely healthier.

I like using cornstarch instead of flour.

BobG

Jun19-06, 10:38 PM

I went to a restaurant this morning and had, among other things, biscuits and gravy. I then realized... what the hell is this? Does anyone else think biscuits and gravy seem very... out of place? It's like some kid just wanted something to eat, grabbed a biscuit and dunked it in a vat of gravy and said boom, staple. I'll never understand you people...
Biscuits and gravy is great!! Right up there with ketchup sandwiches!

Where the heck did you grow up?

Moonbear

Jun19-06, 10:47 PM

I like using cornstarch instead of flour.
That works too. I just learned to make it with flour, so don't usually think of cornstarch. My stepdad uses cornstarch though.

Pengwuino

Jun19-06, 10:47 PM

Biscuits and gravy is great!! Right up there with ketchup sandwiches!

Where the heck did you grow up?

Earth ....

JamesU

Jun19-06, 10:53 PM

Pengwuino, what is the point of this thread? Let's come back to the topic of Evo the kitten killer...

Evo

Jun19-06, 11:06 PM

Pengwuino, what is the point of this thread? Let's come back to the topic of Evo the kitten killer...I euthanized it. :cry: :cry: :cry:

JamesU

Jun19-06, 11:28 PM

rephrased:

Pengwuino, what is the point of this thread? Let's come back to the topic of Evo aka Jack Kevorkian

just take your cursor off of te ban button Evo..:uhh:

Echo 6 Sierra

Jun20-06, 03:05 PM

Cracker Barrel rocks!Have you absolutely LOST your tastebuds!!?? CB is the wal-marks of restaurants. You'd be better off eating at Luby's...but be prepared to pay .25 for each pat of butter you take. My sisters insist on eating at CB when we go to the mall so I just walk over to Sonic for a DMCB with jalapenos, chili-cheese tots and a route 44 limeade.

Math Is Hard

Jun20-06, 03:35 PM

Have you absolutely LOST your tastebuds!!?? CB is the wal-marks of restaurants. You'd be better off eating at Luby's...but be prepared to pay .25 for each pat of butter you take. My sisters insist on eating at CB when we go to the mall so I just walk over to Sonic for a DMCB with jalapenos, chili-cheese tots and a route 44 limeade.

I actually thought CB was a pretty good place for breakfast, but in L.A. we don't eat proper breakfasts - usually a latte and a banana - so when I get ANY real breakfast food it tastes pretty dang good!

But true, a visit home is never complete with out a trip to Luby's and plate of Trout Amandine. It's almost as good as the Picadilly cafeteria. http://www.piccadilly.com I think they are also in the habit for charging for the extras like butter and pickles. But, I like how you can add a deviled egg al la carte to your tray and I think that's only a quarter extra.

Right now, I could kill for Chick-Fil-A with pickles and ketchup. Can you hook me up? Ooohh.. I just remembered the waffle fries! :!!)

Ronnin

Jun20-06, 03:44 PM

Right now, I could kill for Chick-Fil-A with pickles and ketchup. Can you hook me up? Ooohh.. I just remembered the waffle fries! :!!)

The kewl thing about CF is that they arn't just in the malls anymore. They have built several stand alone locations recently, but they are still the only fast food I know of that is closed on Sundays.

Moonbear

Jun20-06, 08:00 PM

I actually thought CB was a pretty good place for breakfast, but in L.A. we don't eat proper breakfasts - usually a latte and a banana - so when I get ANY real breakfast food it tastes pretty dang good!

I rank them along with diners. It doesn't make it great food, but it's good for breakfast, because it's hard to ruin breakfast. Then again, the only time I ate at one, I was turning green before they even brought the food to the table because I was so hungover, so I might be a bit biased against their food.

Averagesupernova

Jun20-06, 08:13 PM

That's definitely NOT how I make gravy. That just sounds...well...greasy. The flour is just to thicken the natural juices...just beat it into cold water, then add it to your drippings or broth (that keeps it from getting lumpy when it hits the hot juices). I've made good gravy with just broth when I wanted gravy for mashed potatoes and hadn't baked anything. About 2 to 3 tablespoons of flour for about 2 cups of liquid, bring it to a boil, and it thickens up wonderfully. The only thing I've ever used a roux for was gumbo.

I agree with Evo on making 'good' gravy. The 'drippings' as you call it is basically fat. I've NEVER had good gravy from anything but the actual drippings from the meat.

Moonbear

Jun20-06, 08:36 PM

I agree with Evo on making 'good' gravy. The 'drippings' as you call it is basically fat. I've NEVER had good gravy from anything but the actual drippings from the meat.
No, no, no, I drain off the fat. The fat is the nasty stuff. :yuck:

Averagesupernova

Jun20-06, 09:16 PM

Let the drippings cool and solidify. You'll find they are mostly fat.

wolram

Jun21-06, 01:03 AM

Jack Sprat could eat no fat
His wife could eat no lean.
And so between the two of them,
They licked the platter clean!

turbo-1

Jun21-06, 08:06 AM

I agree with Evo on making 'good' gravy. The 'drippings' as you call it is basically fat. I've NEVER had good gravy from anything but the actual drippings from the meat.When my wife and I roast a turkey or make a boiled dinner, we remove the meat and vegetables from the pan and using ALL the juice including the fats, put the pan on the stove-top to simmer and reduce the juices. In the meantime, I whisk flour into cold water to make a thin paste, and when the juice has reduced to a nice dark color, slowly add that to the juice, whisking all the while. It's important to stop adding the flour mixture before the gravy gets too thick, and let the simmering complete the thickening process while you season to taste.

In the summer, we don't do a lot of roasting. In fact, we had my dad down on Father's Day and I hickory-smoked a 14# turkey. No gravy, but that left-over meat makes the best turkey soup you'll ever eat.

DocToxyn

Jun21-06, 03:32 PM

What about red-eye gravy? Pan drippings from fried southern ham, deglazed with strong black coffee and thickened a bit with flour. MMMMmmm tasty!

And Moonbear I'm surprised at your reaction to "alternative" gravies. I could make you one that you couldn't refuse. Fry some fresh pork sausage seasoned with sage, black pepper/salt and tart apple diced, toss in some chopped onion, fry until just crispy. Drain some of the fat if you want but not all, toss in some flour and stir to coat the pieces and cook the flour. Add some half and half and let it thicken, hit it with a dash of worchestershire sauce and pour over (or next to) biscuits. :tongue2: :devil: :biggrin:

Danger

Jun21-06, 03:38 PM

See entire preceding post.
Jeez, Doc, your name is suddenly very appropriate. :yuck:

larkspur

Jun21-06, 05:48 PM

Have you ever tried honey on your biscuits and gravy?:shy: If you haven't you gotta try it.

gravenewworld

Jun21-06, 07:01 PM

awww man i have been craving some good biscuits and gravy for a loooonng time. too bad i live in philly, cause you really have to go south to get the good stuff.

JamesU

Jun21-06, 07:14 PM

Have you ever tried honey on your biscuits and gravy?:shy: If you haven't you gotta try it.
I've put honey on biscuts...not with gravy though:yuck:

turbo-1

Jun21-06, 07:15 PM

Moonbear

Jun21-06, 11:24 PM

Can somebody explain to me why Southerners have to have biscuits the consistency of cake? How did that come about? Here in Maine, if somebody brought those alien baked-goods to a church social, PTA supper, or fund-raising sit-down, they would be ignored publicly and excoriated in private. The gold standard for biscuits here is soft, tall and flakey. Pastry biscuits (folded and rolled over and over in the dough stage) that you separate with your fingers and slather with butter while hot. They are so good that you wouldn't dream of contaminating them with sausage gravy. Besides butter, the only reasonable topping for New England biscuits is molasses or (drum roll) fresh wild strawberries steeped with sugar and topped with real whipped cream. If you haven't had strawberry shortcake made with fresh flaky biscuits, wild strawberries, and real whipped cream, you have missed a culinary delight.
Mmm...at last! Someone understands what a biscuit is and how it should be served! :biggrin: I've never had it as a strawberry shortcake, but that sounds delicious! It sounds like just the thing to serve as a dessert with a Sunday brunch. :approve: Maybe it's because they get those dry, cakey biscuits in the South that they need to drown them in gravy in an attempt to make them edible. :tongue:

Danger

Jun21-06, 11:41 PM

Most assuredly we make strawberry shortcake with biscuits up here. Far better than angel-food cake that a lot of people use. The only disadvantage is that it doesn't soak up the strawberry juice as easily. A sponge cake actually works best.

Ouabache

Dec28-08, 05:20 AM

If you would like to try good southern biscuits and gravy --

here's a method to make tastey southern biscuits.
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Here's a 2nd good instructional clip (http://www.youtube.com/watch?v=IVyF6AW3Nx4) for making southern biscuits.

In both clips, they are using a low-protein, self rising flour (e.g. White Lily, Red Band, Martha White), (self-rising= baking powder & salt already in it). Notice, you work in the shortening and form the biscuits with your hands (no pastry or biscuit cutters). Alton Brown also does a good show (http://www.youtube.com/watch?v=d3QuQSdjMVE) on how to make them too. He hails from Georgia and describes southern biscuits as "light, fluffy and delicious", those are the only kind I've had (nothing with consistency of cake).

Here are some tailgaters in Georgia, making a proper cream gravy, you can dip your biscuits into.. Mmmmm boy...
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they started by browning & rendering broken up sausage in the pan, added flour (little at a time) and are making a roux. (a traditional roux is made only with only rendered fat & flour, they kept in the sausage bits). The flour should be fully cooked but not browned, before adding the liquid. The roux is made to thicken the gravy.

Here's another person making sausage gravy (http://www.youtube.com/watch?v=FO8V-zgqF2c).

Proton Soup

Dec28-08, 04:45 PM

originally, i come from mississippi, not far from NO, actually. and the gravy i was raised on is a bit different from that. at least every weekend, i had tomato gravy, which has a brown roux with tomatos (of course), salt, and black pepper (another staple, i might add). the biscuits are indeed made with self-rising flour and formed by hand. you make seven of them and place into a greased iron frying pan in a honeycomb pattern so that you get 6 with a crust on the outer edge, and the center biscuit breaks off so that it is soft around the middle and only has a crust on top and bottom. i'll take a biscuit (or two) and break it into 3 pieces (2 crusts plus the soft part) and drench these in tomato gravy.

edit: oh, and in the old days, my grandmother would keep a coffee can with bacon grease for just this sort of thing.

montoyas7940

Dec28-08, 06:17 PM

Is that a bowl of white beans on grandmas' table with the biscuits?

It makes me hungry just watching!

tribdog

Dec28-08, 07:22 PM

Cheapest breakfast in town: Whataburger's Biscuits and Gravy $0.99

larkspur

Dec28-08, 08:09 PM

I followed the video and made some biscuits today. I had never made biscuits from scratch before. They turned out great. Didn't make the gravy.
Thanks Oubache.

gravenewworld

Dec28-08, 08:13 PM

Biscuits and gravy= food of the gods.

Totally fattening, totally delicious.

Evo

Dec28-08, 09:07 PM

The restaurant at the location I used to work in made a breakfast pizza. A personal size pizza crust, coated with cream gravy, topped with cooked crumbled sausage, scrambled eggs, and cheese. Wonderful.

wolram

Dec28-08, 10:06 PM

tribdog

Dec29-08, 05:42 AM

I hate my dessert getting mixed up with the main course. cold doesn't go with hot. Unless it's hot french fries and cold ketchup, but I wouldn't eat cold french fries and hot ketchup. Why is that? If the mean temperature of the two was the same should it make a difference?

Ouabache

Dec29-08, 06:29 PM

Is that a bowl of white beans on grandmas' table with the biscuits?
It makes me hungry just watching!
At the very end of clip, yeah it sure does looks like a bowl of white beans. It could also be white gravy. Either way it looks delicious :tongue2:

originally, i come from mississippi, not far from NO,.... i had tomato gravy, which has a brown roux with tomatos (of course), salt, and black pepper (another staple, i might add)...

Tomato gravy, that's a great variation, I'll have to try that!!

I followed the video and made some biscuits today. I had never made biscuits from scratch before. They turned out great.
Thanks Oubache.
Glad to hear you made some fine biscuits.. It's nice having a few virtual grandma's around to share their cooking tips

The restaurant at the location I used to work in made a breakfast pizza. A personal size pizza crust, coated with cream gravy, topped with cooked crumbled sausage, scrambled eggs, and cheese. Wonderful.
Yummm, a tastey all-in-one breakfast. :tongue2: