Biscuits and gravy? Who the what?

[Pengwuino]

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...

 

[Lisa!]

Yeah, as we can never understand penguins too...

 

[wolram]

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

 

[Evo]

Biscuits = flour, lard, and water

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

 

[Cyrus]

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

 

[Evo]

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

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

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]

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

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... The stuff doesn't even sift the same... Frying cheese in powdered sugar, wow...im just speechless.

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

 

[Evo]

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

Oh man, because powered sugar looks soooooo much like flower... The stuff doesn't even sift the same... 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.

 

[Danger]

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]

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...

 

[Evo]

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...

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.

 

[Cyrus]

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]

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

 

[Cyrus]

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

 

[wolram]

Biscuits = flour, lard, and water

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

Lard in gravy? no oxo or meat juices

 

[Math Is Hard]

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

 

[Math Is Hard]

Lard in gravy? no oxo or meat juices

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

 

[Evo]

Lard in gravy? no oxo or meat juices

Gravy on biscuits here is usually cream gravy, no meat.

 

[mattmns]

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...

Going easy on Pengwuion huh? This is a very easy proof Proof:
The Proof is obvious and left as an exercise to the reader QED

OK (I will probably screw it up now that I said it is obvious )
(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]

<shrug> I don't know I forgot all that crap two days after the class.

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

 

[wolram]

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

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

 

[Integral]

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...

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]

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

THREAD CLOSED!

 

[Moonbear]

Lard in gravy? no oxo or meat juices

That's my reaction too. 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. Who wants a soggy biscuit? I made them make me a new plate with the biscuit safely off to the side.

 

[wolram]

That's my reaction too. 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. 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 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]

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]

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]

That's my reaction too. 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. I asked if she could put a slice of cheddar cheese on it and she looked at me like I had two heads.

 

[Evo]

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]

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 or butter.

 

[Integral]

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]

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. 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

 

[ZapperZ]

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]

Woolie, we're in the midst of barbarians.
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.

 

[wolram]

Woolie, we're in the midst of barbarians.
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.

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]

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. 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!

 

[turbo]

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.

Cheese on pie? Mercy! I pray you didn't try to put sugar on your grits!

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]

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]

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.:!)

 

[Moonbear]

Woolie, we're in the midst of barbarians.
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.

It's not Yank gravy, it's Confederate gravy! 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. and

 

[Danger]

It's not Yank gravy, it's Confederate gravy! 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]

It's not Yank gravy, it's Confederate gravy! 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. and

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]

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.

I use mashed potato to thicken my gravy

 

[Math Is Hard]

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.

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!

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 like my favorite place in Los Angeles. That's my favorite meal of all time!

 

[Moonbear]

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]

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]

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]

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]

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

Where the heck did you grow up?

Earth ... [/color]

 

[JamesU]

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