Biscuits and gravy? Who the what?

[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...

 

[Evo]

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

I euthanized it.

 

[JamesU]

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..

 

[Echo 6 Sierra]

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]

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 without 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]

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]

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]

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]

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.

 

[Averagesupernova]

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

 

[wolram]

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