Biscuits & Gravy
Andy
I've got five choices:
Denny's
IHOP
Perkins
There's not an IHOP for 8.1 miles from home. Denny's uses a milk gravy. No
sausage gravy to be sure! There's a Perkins closer but I've tried them
already and they don't serve up decent biscuits and gravy (same milk gravy
as Denny's), compared to the Perkins in Florida that got me addicted to the
real stuff in the first place! $2.00 all-you-can-eat Sunday buffet brunch,
It was there that I learned the true meaning of life. :9
There's always the VFW in town, once a month. They do it right, only once a
month. :(
Who doesn't love biscuits & gravy?
Andy <--- The fifth choice
--
I'm no longer a danger to society.
Cindy Hamilton
> Who doesn't love biscuits & gravy?
Me. I've never had it/them. I find biscuits greasy enough on their
own. On the
vanishingly rare occasions when I eat them, just a little jam
suffices.
Cindy Hamilton
Damnyankee
jmcquown
news:b5207c0a-e626-4357...@26g2000yqk.googlegroups.com...
Cindy Hamilton
Damnyankee
LOL You've obviously never had good biscuits. I cannot make good biscuits
from scratch anymore. I buy the frozen ones, MaryB is the brand. They cook
up nice and fluffy and are definitely not "greasy". You should give them a
try. I leave it up to you to decide about gravy.
Jill
Omelet
<b5207c0a-e626-4357...@26g2000yqk.googlegroups.com>,
Cindy Hamilton <angelica...@yahoo.com> wrote:
There are so many ways to eat biscuits. :-)
I love them with just butter (or not), or butter and jam, or butter and
honey, or gravy, or better yet, sausage with gravy, or made into a
sammich with sausage and egg and cheese...
I could go on!
--
Peace! Om
"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein
recfood...@yahoogroups.com
Subscribe: recfoodrecip...@yahoogroups.com
Omelet
"jmcquown" <j_mc...@comcast.net> wrote:
I've never had a greasy biscuit. I have to wonder how she makes them?
Andy
Cindy,
I didn't try biscuits & gravy until my early 20s. Great stuff once I
finally found it, imho.
Jam is good!
Best,
Andy
Bob Muncie
> In article <7et1l1F...@mid.individual.net>,
> "jmcquown" <j_mc...@comcast.net> wrote:
>
>> "Cindy Hamilton" <angelica...@yahoo.com> wrote in message
>> news:b5207c0a-e626-4357...@26g2000yqk.googlegroups.com...
>> On Aug 17, 8:08 am, Andy <a...@b.c> wrote:
>>
>>> Who doesn't love biscuits & gravy?
>> Me. I've never had it/them. I find biscuits greasy enough on their
>> own. On the
>> vanishingly rare occasions when I eat them, just a little jam
>> suffices.
>>
>> Cindy Hamilton
>> Damnyankee
>>
>>
>>
>> LOL You've obviously never had good biscuits. I cannot make good biscuits
>> from scratch anymore. I buy the frozen ones, MaryB is the brand. They cook
>> up nice and fluffy and are definitely not "greasy". You should give them a
>> try. I leave it up to you to decide about gravy.
>>
>> Jill
>
> I've never had a greasy biscuit. I have to wonder how she makes them?
Most of the ones that come out of a roll container at the store are a
bit greasy to me. I haven't bought many of the frozen ones, but likely
will before too much longer.
However, simple homemade rolls with some sausage gravy is hard to beat.
Bob
jmcquown
news:h6bk4k$fcn$1...@news.eternal-september.org...
> Omelet wrote:
>> In article <7et1l1F...@mid.individual.net>,
>> "jmcquown" <j_mc...@comcast.net> wrote:
>>
>>> "Cindy Hamilton" <angelica...@yahoo.com> wrote in message
>>> news:b5207c0a-e626-4357...@26g2000yqk.googlegroups.com...
>>> On Aug 17, 8:08 am, Andy <a...@b.c> wrote:
>>>
>>>> Who doesn't love biscuits & gravy?
>>> Me. I've never had it/them. I find biscuits greasy enough on their
>>> own. On the
>>> vanishingly rare occasions when I eat them, just a little jam
>>> suffices.
>>>
>>> Cindy Hamilton
>>> Damnyankee
>>>
>>>
>>>
>>> LOL You've obviously never had good biscuits. I cannot make good
>>> biscuits from scratch anymore. I buy the frozen ones, MaryB is the
>>> brand. They cook up nice and fluffy and are definitely not "greasy".
>>> You should give them a try. I leave it up to you to decide about gravy.
>>>
>>> Jill
>>
>> I've never had a greasy biscuit. I have to wonder how she makes them?
>
> Most of the ones that come out of a roll container at the store are a bit
> greasy to me.
They try to add "butter" to make them seem like from scratch. But the
rolled biscuits from the tube are just awful. So yeah, that would probably
qualify as greasy.
> I haven't bought many of the frozen ones, but likely will before too much
> longer.
>
Give them a try, can't hurt :)
> However, simple homemade rolls with some sausage gravy is hard to beat.
>
> Bob
Yep! Even plain white (cream) gravy is fine when it's done right.
Jill
Omelet
Bob Muncie <bob.m...@gmail.com> wrote:
I tend to cheat and get the ones from work at the cafeteria. They are
open when I leave at 06:30. (I work night shifts). I think they come
from frozen and they are not greasy at all!
Breakfast Goodies: (steam table at work)
http://i32.tinypic.com/2v1aheh.jpg
You can see the biscuits over on the left. They are huge, fluffy and not
the least bit greasy!
Southern Breakfast Plated: (I made the eggs at home,
the rest I bought at work and plated it when I got home!)
http://i29.tinypic.com/2lu3mur.jpg
Bob Muncie
Jill - I am probably a little nonstandard on making my sausage gravy. I
brown and crumble the bulk sausage, and while it's draining on a paper
towel, I wipe out the skillet. Than I put in about 3 TBs of bacon
grease, get it nice and hot, add close to the same amount of GP flour,
and stir until incorporated. Then add milk at room temp, until the
simmer bubbles sing to me.
I salt an pepper to taste, add the cooked sausage into the white gravy,
spoon that over what just came out of the oven as biscuits. Than add a
few squirts of regular Tabasco over the top, and re-pepper.
That's what I call comfort food. Normally I end up having seconds.
Bob
Andy
> I tend to cheat and get the ones from work at the cafeteria. They are
> open when I leave at 06:30. (I work night shifts). I think they come
> from frozen and they are not greasy at all!
>
> Breakfast Goodies: (steam table at work)
> http://i32.tinypic.com/2v1aheh.jpg
>
> You can see the biscuits over on the left. They are huge, fluffy and not
> the least bit greasy!
Well heck, what's left to say other than I WANT YOUR JOB!!!?
Andy
Bob Muncie
You!... You cheater!!
Well, alls good in food and love.. something like that ;-)
Bob
Giusi
"Cindy Hamilton" ha scritto nel messaggio
Andy <a...@b.c> wrote:
> Who doesn't love biscuits & gravy?
I find biscuits greasy enough on theirown.
Cindy Hamilton
You are obviously the victim of biscuit abuse, because proper ones are not
greasy. Some people brush the top with butter but I don't. Wouldn't make
them greasy anyway. You need to seek out a kind old lady either from New
England or the deep south and ask her kindly make me some biscuits.
Andy
The rfc cabal (TINC) is preparing to lower the FoodCon level of food
preparation preparedness to FoodCon: 4 (maraschino cherry red;).
Andy
Omelet
Bob Muncie <bob.m...@gmail.com> wrote:
> Jill - I am probably a little nonstandard on making my sausage gravy. I
> brown and crumble the bulk sausage, and while it's draining on a paper
> towel, I wipe out the skillet. Than I put in about 3 TBs of bacon
> grease, get it nice and hot, add close to the same amount of GP flour,
> and stir until incorporated. Then add milk at room temp, until the
> simmer bubbles sing to me.
>
> I salt an pepper to taste, add the cooked sausage into the white gravy,
> spoon that over what just came out of the oven as biscuits. Than add a
> few squirts of regular Tabasco over the top, and re-pepper.
>
> That's what I call comfort food. Normally I end up having seconds.
>
> Bob
Dude, you really do know how to cook.
I may have to reconsider that marriage proposal! <g>
Omelet
Bob Muncie <bob.m...@gmail.com> wrote:
<laughs> I know what you mean...
Re-heated eggs don't work for me. The rest is arbitrary. <g>
Bob Muncie
> In article <h6bm4s$24e$1...@news.eternal-september.org>,
> Bob Muncie <bob.m...@gmail.com> wrote:
>
>> Jill - I am probably a little nonstandard on making my sausage gravy. I
>> brown and crumble the bulk sausage, and while it's draining on a paper
>> towel, I wipe out the skillet. Than I put in about 3 TBs of bacon
>> grease, get it nice and hot, add close to the same amount of GP flour,
>> and stir until incorporated. Then add milk at room temp, until the
>> simmer bubbles sing to me.
>>
>> I salt an pepper to taste, add the cooked sausage into the white gravy,
>> spoon that over what just came out of the oven as biscuits. Than add a
>> few squirts of regular Tabasco over the top, and re-pepper.
>>
>> That's what I call comfort food. Normally I end up having seconds.
>>
>> Bob
>
> Dude, you really do know how to cook.
>
> I may have to reconsider that marriage proposal! <g>
Say the word... I'll be there :-)
Bob
Nanzi
Andy, Sausage gravy is easy to make. Crumble and fry out the sausage
- I usually use Jimmy Dean, Hot, or Jamestown, Hot.BTW an iron skillet
is what I use so I can scrape the bottom as you are frying it out.
While you are frying it out add about 1/2 to 3/4 cup of flour and
keep frying til browned. Add Milk, a good quart or so, and keep
stirring. At this point all the stuff stuck to the skillet from the
meat and flour will come up if you stir it up. Bring to a boil, turn
down heat and boil slowly stirring often til flour is cooked, 3 min or
so, and mixture is thickened. If too thick add more milk. You can add
onions to the mix in the beginning if you want. I use nutmeg as a
seasoning, other than that just salt & pepper if you think they are
needed.
I use frozen biscuits - start them in the oven before you start the
sausage. And the gravy keeps real well in the fridge, and I don't see
why you could not freeze it in portion sizes.
Good Luck from down the creek in DE. Nan
Andy
Nan,
I know how to make sausage gravy. It's fun, even! Trouble is, if I cooked
it at home, I'd grow fatter and fatter by the pound (look, I made a Yogi
Berra-ism!!!;).
[waving from PA]
Andy
Dimitri
"Andy" <a@b.c> wrote in message news:Xns9C6A525...@216.196.97.131...
Just make them your self.... # 5 better than any other
Dimitri
Andy
> Just make them your self.... # 5 better than any other
Dimitri,
If I had a crowd I'd certainly step up to the plate, err, be up to the task.
Best,
Andy
#5 (and to think I used to be a #2;)
bolivar
"Andy" <a@b.c> wrote in message news:Xns9C6A525...@216.196.97.131...
> Biscuits & Gravy
>
> IHOP
> Perkins
>
> Who doesn't love biscuits & gravy?
>
> Andy <--- The fifth choice
There may be a place closer than you think. McD's has a very good gravy
biscuit on their breakfast menu, at least in the South they do. Lots of
sausage and pepper, pretty spicey. Don't dismiss the idea out of hand simply
because it's McD's. It IS good!! Won't cost much to give it a try and
decide for yourself.
Boli
jmcquown
news:1xgim.132457$qx1....@newsfe04.iad...
I used to stop at McD's for their biscuits and gravy if that little store
down the street didn't have their breakfast buffet ready. You're right,
boli, it's pretty good for a fast food joint. Hardee's also serves good
sausage gravy and biscuits :)
Jill
Andy
<--- Am I on candid camera? --->
Andy
Cindy Hamilton
> "Cindy Hamilton" <angelicapagane...@yahoo.com> wrote in message
My great-aunt made terrific biscuits. I've subsequently had any
number of fine
biscuits. The shortening in them is quite sufficient.
If it's really fresh, I often eat bread without any butter or other
grease.
Cindy Hamilton
George Shirley
Dee's menu that I will eat.
sf
>Who doesn't love biscuits & gravy?
Whatever you do, don't order biscuits and gravy in a restaurant! I've
never had one I liked, the gravy tastes like warmed wallpaper paste.
Make it at home.
--
I love cooking with wine.
Sometimes I even put it in the food.
sf
wrote:
>There may be a place closer than you think. McD's has a very good gravy
>biscuit on their breakfast menu, at least in the South they do. Lots of
>sausage and pepper, pretty spicey. Don't dismiss the idea out of hand simply
>because it's McD's. It IS good!! Won't cost much to give it a try and
>decide for yourself.
I think biscuits & gravy at McD is a regional thing. None here.
Andy
> Dennys has never failed to have sausage gravy when I've asked for it.
The Other Guy,
That could be a regional thing!
Next time I muster up the nerve to eat there, I'll look to see if it isn't
available somewhere else on the menu.
I kept asking for sausage gravy and they kept bringing me milk gravy.
Best,
Andy
dsi1
> On Mon, 17 Aug 2009 13:34:43 -0400, "bolivar" <bol...@erols.com>
> wrote:
>
>> There may be a place closer than you think. McD's has a very good gravy
>> biscuit on their breakfast menu, at least in the South they do. Lots of
>> sausage and pepper, pretty spicey. Don't dismiss the idea out of hand simply
>> because it's McD's. It IS good!! Won't cost much to give it a try and
>> decide for yourself.
>
> I think biscuits & gravy at McD is a regional thing. None here.
>
We can get Spam and eggs and rice at our McDonald's. Yippie! Oddly
enough, I've never had biscuits with sausage gravy although I've been
thinking that I'd like it. The funny part is that I've been thinking
this for decades. :-) I'll have to make it before I croak.
BTW, I made some chorizo. It's good stuff, and it would have never
occurred to me that I could make it. Thanks!
Bob Muncie
I would dismiss it.
But not because of taste. It would be for the ungodly amount of salt
added. I didn't see the word gravy on the following, but I assume that a
single meal with it from there word exceed the entire daily recommended
allowance.
http://nutrition.mcdonalds.com/nutritionexchange/nutritionComparison.do
Bob
Andy
> The gravy biscuit and the egg mcmuffin are the only two things on Mickey
> Dee's menu that I will eat.
Yeah, but... but...
Oh well... http://alturl.com/bgs4
Andy
Andy
> On Mon, 17 Aug 2009 13:34:43 -0400, "bolivar" <bol...@erols.com>
> wrote:
>
>>There may be a place closer than you think. McD's has a very good gravy
>>biscuit on their breakfast menu, at least in the South they do. Lots of
>>sausage and pepper, pretty spicey. Don't dismiss the idea out of hand
>>simply because it's McD's. It IS good!! Won't cost much to give it a
>>try and decide for yourself.
>
> I think biscuits & gravy at McD is a regional thing. None here.
sf,
Don't ever let me catch you at a McDonalds. Why I, I, I couldn't ask for your
hand in marriage!
Best,
Andy
Andy
> On Mon, 17 Aug 2009 07:08:06 -0500, Andy <a@b.c> wrote:
>
>>Who doesn't love biscuits & gravy?
>
> Whatever you do, don't order biscuits and gravy in a restaurant! I've
> never had one I liked, the gravy tastes like warmed wallpaper paste.
> Make it at home.
Yes Ma'am!
<pinch>
Andy
Andy
You go have your McD Dominoes, Taco Bell, etc., etc.
"We can work it off"
--The Beatles
Andy
> On Mon, 17 Aug 2009 15:09:11 -0500, Andy <a@b.c> wrote:
>
>
>>The Other Guy,
>>
>>That could be a regional thing!
>>
>>Next time I muster up the nerve to eat there, I'll look to see if it isn't
>>available somewhere else on the menu.
>>
>>I kept asking for sausage gravy and they kept bringing me milk gravy.
>
> I usually get it for the chicken friend steak, and I'm in California.
California, from my past meant IHOP
The chicken fried steak breakfast with it's chock-full-o-fat options were a
meal for a day.
Best you could do after that was become a beach anchor. Could practically
stop the world from spinning! LOL!!!
Andy
George Shirley
of biscuit, they offer biscuit and gravy at all the stores. I eat that
one frequently and have a low tolerance for salt, doesn't taste that
salty to me. I rather suspect the menu varies greatly according to the
region. For example: Louisiana and Texas stores don't have spam and eggs
on the menu like the Hawaii stores do.
sf
<ds...@humuhumunukunukuapuapa.org> wrote:
>We can get Spam and eggs and rice at our McDonald's. Yippie! Oddly
>enough, I've never had biscuits with sausage gravy although I've been
>thinking that I'd like it. The funny part is that I've been thinking
>this for decades. :-) I'll have to make it before I croak.
>
>BTW, I made some chorizo. It's good stuff, and it would have never
>occurred to me that I could make it. Thanks!
Fabulous! I'm glad it worked for you. What have you made with the
chorizo or are you just doing chorizo & eggs for now?
Hey, biscuits & gravy is just as easy!
Take any amount of commercial bulk sausage and brown it. The stuff
they make these days isn't very fatty, so I won't tell you to drain
and leave a little fat in the pan... anyway, sprinkle a little all
purpose flour over the browned sausage and stir it around for a minute
which cooks the flour but doesn't brown it, then add milk. You're
making a kinda sorta b�chamel (so eyeball the fat, flour & milk
accordingly) with chunks of sausage in it... cover and let thicken
like you would any flour based cream sauce. Correct the seasonings
with salt & pepper. I like to add a drop or two of Lea & Perrins at
the end to round out flavors.
Serve over split biscuits.
The can popping type biscuit is fine for biscuits & gravy. You don't
need to get fancy for this and everything is finished at the same
time! HTH :)
sf
>sf,
>
>Don't ever let me catch you at a McDonalds. Why I, I, I couldn't ask for your hand in marriage!
No, you couldn't - but you could be my fwiend anyway.
;)
sf
<elbowing Andy hard>
Play nice!
sf
<Knews...@gmail.com> wrote:
>On Mon, 17 Aug 2009 15:09:11 -0500, Andy <a@b.c> wrote:
>
>
>>The Other Guy,
>>
>>That could be a regional thing!
>>
>>Next time I muster up the nerve to eat there, I'll look to see if it isn't
>>available somewhere else on the menu.
>>
>>I kept asking for sausage gravy and they kept bringing me milk gravy.
>
>I usually get it for the chicken friend steak, and I'm in California.
>
Southern California?
Jean B.
Does the Spam imply you are in Hawaii?
--
Jean B.
dsi1
> On Mon, 17 Aug 2009 10:23:43 -1000, dsi1
> <ds...@humuhumunukunukuapuapa.org> wrote:
>
>> We can get Spam and eggs and rice at our McDonald's. Yippie! Oddly
>> enough, I've never had biscuits with sausage gravy although I've been
>> thinking that I'd like it. The funny part is that I've been thinking
>> this for decades. :-) I'll have to make it before I croak.
>>
>> BTW, I made some chorizo. It's good stuff, and it would have never
>> occurred to me that I could make it. Thanks!
>
> Fabulous! I'm glad it worked for you. What have you made with the
> chorizo or are you just doing chorizo & eggs for now?
It's just chorizo and eggs for now. Baby steps first. I'm zeroing in on
the taste - a bit of sugar and a tiny bit more vinegar. The next batch
is gonna be perfect. Looks like I don't have to worry about lack of
chorizo anymore.
I drove past the Jack-in-the-box down the street and it seems they have
chorizo and eggs in a tortilla. This is great. I'm gonna be all over
that one - well, at least one time.
>
> Hey, biscuits & gravy is just as easy!
>
> Take any amount of commercial bulk sausage and brown it. The stuff
> they make these days isn't very fatty, so I won't tell you to drain
> and leave a little fat in the pan... anyway, sprinkle a little all
> purpose flour over the browned sausage and stir it around for a minute
> which cooks the flour but doesn't brown it, then add milk. You're
> making a kinda sorta b�chamel (so eyeball the fat, flour & milk
> accordingly) with chunks of sausage in it... cover and let thicken
> like you would any flour based cream sauce. Correct the seasonings
> with salt & pepper. I like to add a drop or two of Lea & Perrins at
> the end to round out flavors.
I have made white sauce although never with sausage or sausage drippings
but how hard could it be? :-) One question - you add the flour while the
sausage are still in the pan? I would have guessed that you'd have to
remove the sausage first but you're the expert here. Lea & Perrins will
be added - you can count on that. As well as Tabasco. Out of respect for
the South, no Sriracha will be added - at least not the first time. :-)
Andy
> On Mon, 17 Aug 2009 15:44:17 -0500, Andy <a@b.c> wrote:
>
>>sf,
>>
>>Don't ever let me catch you at a McDonalds. Why I, I, I couldn't ask
>>for your hand in marriage!
>
> No, you couldn't - but you could be my fwiend anyway.
sf,
I'm reminded of the never-ending argument between the masochist and the
sadist.
Masochist says "HURT ME!"
Sadist says "NO!"
I wasn't there.
Andy
notbob
>
> Whatever you do, don't order biscuits and gravy in a restaurant! I've
> never had one I liked, the gravy tastes like warmed wallpaper paste.
> Make it at home.
Specially the chains Andy mentioned. Pure crap.
nb
Andy
nb,,
Whatever your name actually is ("coward"), feel free to be miserable for the
rest of your miserable life. We understand..
Andy
notbob
> Hey, biscuits & gravy is just as easy!
(snip cooking method)
If you absolutely must have B&G and are even lazier than me, you can
pull off a pretty good version with Pillsbury frozen biscuits and an
envelope of a pre-fab country gravy (add bacon grease). My mom has a
dozen different brands of country gravy, most just ok. One brand,
Williams, is surprisingly tasty. It even has what appears to be real
bits of sausage included (don't ask). This combo may be blasphemy, but
it's 10 times better than the garbage the sell at ISLOP, Cocrap's, or
Dummy's or any of those other horrid breakfast chains. I know, cuz
I've tried 'em all. They're all crap.
When I do get the urge, I make up a batch, top with a couple over easy
eggs and Cholula and dig in. If you've got a cube steak laying
around, bread it up and add chicken fried steak to the meal. Yum!
nb
notbob
> That list is not complete, the McDonald's around here only have one size
> of biscuit....
Yeah. Smaller.
nb
notbob
> Whatever your name actually is ("coward"), feel free to be miserable for the
> rest of your miserable life. We understand..
Apparently not. You seem to be unable to separate my criticism of
eating establishments from yourself, personally, which I couldn't care
less about. If you choose to patronize them, fine by me. I still
don't care.
nb
sf
<ds...@humuhumunukunukuapuapa.org> wrote:
>I have made white sauce although never with sausage or sausage drippings
>but how hard could it be? :-)
Easy Peasy, but I wanted you to know so you can eyeball the fat, flour
& milk. No measuring is necessary as long as you have a grasp of the
concept.
>One question - you add the flour while the sausage are still in the pan?
As odd as it sounds, yes ~and~ *no* lumps... that's the best part!
>I would have guessed that you'd have to remove the sausage
>first but you're the expert here.
As a biscuits & gravy novice (never even ate it until my oldest was
10), I watched one of my kid's parents make it that way (my child was
begging me to learn how from that person) and the method hasn't failed
me yet. :) Good luck and good eating!
sf
<laugh!>
dsi1
>
> Does the Spam imply you are in Hawaii?
>
Yes is does, unless there's other places one could get Spam at a
McDonald's. Samoa? Guam? I donno. We can also get a red, sweet,
non-carbonated fruit punch drink here too. If I recall correctly, they
even sell saimin noodles, too. I don't think that would be very good.
It's a smart move on McDonald's part to allow regional favorites.
dsi1
> On Mon, 17 Aug 2009 11:50:41 -1000, dsi1
> <ds...@humuhumunukunukuapuapa.org> wrote:
>
>> I have made white sauce although never with sausage or sausage drippings
>> but how hard could it be? :-)
>
> Easy Peasy, but I wanted you to know so you can eyeball the fat, flour
> & milk. No measuring is necessary as long as you have a grasp of the
> concept.
I can eyeball it although, I'll bet I use more flour than you would. Oh
well, just as long as it's smooth. :-) The white sauce is a great thing
as it opens the way towards dishes like mac and cheese and that funny
stuff with tuna and peas and carrots that you put on toast as well as
chicken pot pies - which I think I'm gonna make. Maybe this evening.
I've been trying to get the kids to learn cause it's important stuff but
I guess they ain't ready.
Paul M. Cook
"Andy" <a@b.c> wrote in message news:Xns9C6A525...@216.196.97.131...
> Biscuits & Gravy
>
>
> Denny's
> IHOP
> Perkins
>
> There's not an IHOP for 8.1 miles from home. Denny's uses a milk gravy. No
> sausage gravy to be sure! There's a Perkins closer but I've tried them
> already and they don't serve up decent biscuits and gravy (same milk gravy
> as Denny's), compared to the Perkins in Florida that got me addicted to
> the
> real stuff in the first place! $2.00 all-you-can-eat Sunday buffet brunch,
> It was there that I learned the true meaning of life. :9
>
> There's always the VFW in town, once a month. They do it right, only once
> a
> month. :(
>
> Who doesn't love biscuits & gravy?
Done right, they are the best. I love them. Also creamed chipped beef on
biscuits. My favorite.
Paul
Christine Dabney
<Knews...@gmail.com> wrote:
>On Mon, 17 Aug 2009 14:35:50 -0700, sf <s...@geemail.com> wrote:
>
>
>>Southern California?
>
>There's ANOTHER part??
Yeah, the better part. ;)
Christine
--
http://nightstirrings.blogspot.com
Andy
You pretended to be so friendly in rfc chat. You were obviously as two
faced then as you are now.
Guess you must be a two-faced asshole 'round the clock!
Sure had us fooled!
Andy
Michael O'Connor
pretty mean biscuits and gravy.
sf
<ds...@humuhumunukunukuapuapa.org> wrote:
>sf wrote:
>> On Mon, 17 Aug 2009 11:50:41 -1000, dsi1
>> <ds...@humuhumunukunukuapuapa.org> wrote:
>>
>>> I have made white sauce although never with sausage or sausage drippings
>>> but how hard could it be? :-)
>>
>> Easy Peasy, but I wanted you to know so you can eyeball the fat, flour
>> & milk. No measuring is necessary as long as you have a grasp of the
>> concept.
>
>I can eyeball it although, I'll bet I use more flour than you would. Oh
>well, just as long as it's smooth. :-)
OK, let's say 1-1-1 = 1T fat, 1T flour, 1cup milk. You can add a
little more flour, but I wouldn't overdo it. White sauce is a thing
of beauty, even when it's biscuits & gravy.
>The white sauce is a great thing
>as it opens the way towards dishes like mac and cheese and that funny
>stuff with tuna and peas and carrots that you put on toast as well as
>chicken pot pies - which I think I'm gonna make. Maybe this evening.
>I've been trying to get the kids to learn cause it's important stuff but
>I guess they ain't ready.
How old are they? Try making pizza at home. That'll hook them into
cooking.
dsi1
>
> OK, let's say 1-1-1 = 1T fat, 1T flour, 1cup milk. You can add a
> little more flour, but I wouldn't overdo it. White sauce is a thing
> of beauty, even when it's biscuits & gravy.
I use more flour cause I don't want to use a lot of fat - it comes out
pretty much the same. I agree - white sauce is one of man's greatest
inventions.
>
>> The white sauce is a great thing
>> as it opens the way towards dishes like mac and cheese and that funny
>> stuff with tuna and peas and carrots that you put on toast as well as
>> chicken pot pies - which I think I'm gonna make. Maybe this evening.
>> I've been trying to get the kids to learn cause it's important stuff but
>> I guess they ain't ready.
>
> How old are they? Try making pizza at home. That'll hook them into
> cooking.
>
I used to make pizza with the kids - they're kinda old these days - 15
and 18. My 18 year old son asked me to teach him how I made my last
batch of oatmeal cookies. The new recipe on the box of Quaker Oats was
made with butter instead of shortening like the old days. This results
in a cookie that flattens like a blown tire. I don't like the look or
the texture. Welcome to the non-hydrogenation of America. :-)
notbob
> You pretended to be so friendly in rfc chat. You were obviously as two
> faced then as you are now.
"Mommy, the big kids are being mean to me"
Get away, kid. Ya' bother me.
nb
Lynn from Fargo Ografmorffig
> "Andy" <a...@b.c> wrote in messagenews:Xns9C6A525...@216.196.97.131...
> > Biscuits & Gravy
>
> > Denny's
> > IHOP
> > Perkins
>
> > Who doesn't love biscuits & gravy?
>
>
> There may be a place closer than you think. McD's has a very good gravy
> biscuit on their breakfast menu, at least in the South they do. Lots of
> sausage and pepper, pretty spicey. Don't dismiss the idea out of hand simply
> because it's McD's. It IS good!! Won't cost much to give it a try and
> decide for yourself.
>
So does Hardee's
Lynn in Fargo
sf
<ds...@humuhumunukunukuapuapa.org> wrote:
>I used to make pizza with the kids - they're kinda old these days - 15
>and 18. My 18 year old son asked me to teach him how I made my last
>batch of oatmeal cookies. The new recipe on the box of Quaker Oats was
>made with butter instead of shortening like the old days. This results
>in a cookie that flattens like a blown tire. I don't like the look or
>the texture. Welcome to the non-hydrogenation of America. :-)
Hey, cookies are a start! It seems to me that pizza is an even better
way to hook them in, considering their age and specific tastes. Pizza
is a great way to allow them to accommodate their particular wants and
needs in a meal, which may even ignite a cooking spark for you to
build on.
My kids are wonderful cooks now. We cooked together often when they
were kids. I told them that they didn't need to be a good cook, they
only needed to be a good reader... meaning to be able to read a
recipe. The important fact is they were open to cooking and
ultimately experimenting with flavors. Both can turn out fabulous
meals that are not presumptuous, but take courage and a good palette
to make.
Considering their age... have you thought about teaching them to BBQ?
(I'm not talking about the slow cooking/smoking kind) Heck, in
Hawaii... you have huli huli and imu too. Take a chance, it might
work out... my kids have always liked to cook for their friends, maybe
yours will too. :)
sf
<Knews...@gmail.com> wrote:
>On Mon, 17 Aug 2009 14:35:50 -0700, sf <s...@geemail.com> wrote:
>
>
>>Southern California?
>
>There's ANOTHER part??
>
LOLOL!
Andy
I get it. nb stands for nobody!!!
Jean B.
I wish some of those regional favorites were found elsewhere.
--
Jean B.
Andy
>> It's a smart move on McDonald's part to allow regional favorites.
>
> I wish some of those regional favorites were found elsewhere.
McD tried to pass off a boneless McRib and a McCheesesteak sandwich. They
were laughed off the menu quite soon after.
McD just came up with a 1/3 lb. angus beef burger. About time they put tomato
on a burger. Shame about the 2.5g of transfat.
Yeah, they did tomato a burger once, a decade or so ago as if it was the
invention of the century!
That's why my town hates fastfoodmongers like McD. And so do I.
Andy
Jean B.
Didn't I just read that they were about to have/have some rib
thing now? Or was that another fast food chain?
--
Jean B.
Andy
Jean B.,
I dunno! Did you read it in a book? :D
Best,
Andy
Jean B.
I dunno where I got that from. I don't watch TV, so it wasn't a
commercial. Oh! It must have been in a newspaper insert.
--
Jean B.
sf
>McD tried to pass off a boneless McRib
The original McRib that you could actually see pockets where the ribs
came from was very good. I got that kind down at my Mom's in the
outer reaches of San Diego County. McRibs didn't appear up here until
it was just ground pork with grill marks masquerading as a "McRib"...
a mere shadow of what made it past the consumer taste tests. I wasn't
sorry to see it go.
dsi1
McDonald's is pretty good at regional items on it's menu. They've had
hot mango pies and as well as taro/poi pies. The mango ain't too bad but
I'd recommend passing on the poi pie. :-)
Andy
dsi1,
Never checked the nutrition/ingredients obviously!
To declare McD good is pure assholism!!!
Andy
dsi1
My son made spaghetti last night for himself and he did ok. It was
pretty cute. He measured out the water into the pan. I told him not to
measure water for pasta. I told him to "just fill it up to here" and
that made sense to him. When the water was boiling I told him to dump
some salt into the water. He had no concept of why we salt the water and
sprinkled an 8th of a teaspoon in his hand and put that in. Most of the
salt stuck to his hand cause he held it over the boiling water while he
measured the salt into his hand. :-)
After it was boiling for a while, a kid that is staying with us
suggested that he throw a strand of spaghetti against the refrigerator
to see if it's done. My son flat out rejected that approach. Thank God!
I think he'll be a good cook - mostly I'll teach him methods and not
much recipes and he'll figure out the rest. :-)
He has told me that he's gonna try being a vegan for a while. Oh boy!
dsi1
>
> dsi1,
>
> Never checked the nutrition/ingredients obviously!
>
> To declare McD good is pure assholism!!!
I think perhaps you're not a very nice man. :-)
>
> Andy
Charles Quinn
> Biscuits & Gravy
>
> I've got five choices:
>
> Denny's
> IHOP
> Perkins
>
> There's not an IHOP for 8.1 miles from home. Denny's uses a milk
> gravy. No sausage gravy to be sure!
My mom, from Appalchia, makes her gravy with bacon grease. Sausage gravy
just doesn't cut it.
--
Charles
The significant problems we face cannot be solved
at the same level of thinking we were at when we
created them. Albert Einstein
Andy
> My son made spaghetti last night for himself and he did ok. It was
> pretty cute.
What bullshit!
Andy
Andy
Darn right When I'm face to face with an idiot such as yourself!
Andy
dsi1
You bad man! :-)
Andy
> Andy <a@b.c> wrote in news:Xns9C6A525...@216.196.97.131:
>
>> Biscuits & Gravy
>>
>> I've got five choices:
>>
>> Denny's
>> IHOP
>> Perkins
>>
>> There's not an IHOP for 8.1 miles from home. Denny's uses a milk
>> gravy. No sausage gravy to be sure!
>
> My mom, from Appalchia, makes her gravy with bacon grease. Sausage gravy
> just doesn't cut it.
Sausage, bacon... yeah, it's a coin toss.
Andy
Andy
Yeah... I can be.
Andy
dsi1
Man, I'm starting to dig this place now! I'm guessing it's happy hour
where you're at. Am I right? :-)
Omelet
Charles Quinn <cmq...@NEVERmindspring.com> wrote:
> Andy <a@b.c> wrote in news:Xns9C6A525...@216.196.97.131:
>
> > Biscuits & Gravy
> >
> > I've got five choices:
> >
> > Denny's
> > IHOP
> > Perkins
> >
> > There's not an IHOP for 8.1 miles from home. Denny's uses a milk
> > gravy. No sausage gravy to be sure!
>
> My mom, from Appalchia, makes her gravy with bacon grease. Sausage gravy
> just doesn't cut it.
Then there is always red-eye gravy... <g>
That's TRUE Southern cooking!
--
Peace! Om
"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein
recfood...@yahoogroups.com
Subscribe: recfoodrecip...@yahoogroups.com
Omelet
dsi1 <ds...@humuhumunukunukuapuapa.org> wrote:
It's always happy hour here... <g>
dsi1
> In article <VvHim.114983$cf6.1...@newsfe16.iad>,
> dsi1 <ds...@humuhumunukunukuapuapa.org> wrote:
>
>> Andy wrote:
>>> dsi1 said...
>>>
>>>> Andy wrote:
>>>>> dsi1 said...
>>>>>
>>>>>> My son made spaghetti last night for himself and he did ok. It was
>>>>>> pretty cute.
>>>>> What bullshit!
>>>>>
>>>>> Andy
>>>> You bad man! :-)
>>>
>>> Yeah... I can be.
>>>
>>> Andy
>> Man, I'm starting to dig this place now! I'm guessing it's happy hour
>> where you're at. Am I right? :-)
>
> It's always happy hour here... <g>
That explains a lot. :-)
sf
<ds...@humuhumunukunukuapuapa.org> wrote:
>He has told me that he's gonna try being a vegan for a while. Oh boy!
That's a good enough reason to learn how to cook, because you won't be
catering to him. ;)
sf
For the love of Mike, Andy. Not everyone is as fastidious about food
as you are and they can walk into a McDonald's without a hiding their
face.
dsi1
> On Tue, 18 Aug 2009 19:08:58 -0500, Andy <a@b.c> wrote:
>
>> dsi1 said...
>>
>>> Andy wrote:
>>>
>>>> dsi1,
>>>>
>>>> Never checked the nutrition/ingredients obviously!
>>>>
>>>> To declare McD good is pure assholism!!!
>>> I think perhaps you're not a very nice man. :-)
>> Darn right When I'm face to face with an idiot such as yourself!
>>
>> Andy
>
> For the love of Mike, Andy. Not everyone is as fastidious about food
> as you are and they can walk into a McDonald's without a hiding their
> face.
>
I can tell that Andy is a lad prone to get excited at certain keywords.
One of which is "you know what." The reality is that I merely described
the regional menu at "that place." In no way do I endorse "that
restaurant chain started by Ray Kroc in the 50s." However, if you wish
to eat at "that place with the clown who's name is Ronald but not Jack",
please feel free. My guess it's because your kids are screaming at you
for food while you're driving on the turnpike.
Personally, I don't care too much for the food "there." I don't know
anybody over the age of 13 that does. I must confess though, that I
recently did eat an Egg-you-know-what-muffin the other day. My review is
that it appeared to be food and I didn't die which, in my book, is a
thumbs up.
OTOH, anybody that thinks that butter is great, or will stuff his ugly
puss with bacon, or pork sausage or any number of things, ain't got no
business preaching to anybody about bad food. :-)
Bob Muncie
> On Tue, 18 Aug 2009 19:08:58 -0500, Andy <a@b.c> wrote:
>
>> dsi1 said...
>>
>>> Andy wrote:
>>>
>>>> dsi1,
>>>>
>>>> Never checked the nutrition/ingredients obviously!
>>>>
>>>> To declare McD good is pure assholism!!!
>>> I think perhaps you're not a very nice man. :-)
>> Darn right When I'm face to face with an idiot such as yourself!
>>
>> Andy
>
> For the love of Mike, Andy. Not everyone is as fastidious about food
> as you are and they can walk into a McDonald's without a hiding their
> face.
>
No, but they might need to be powerfully hunger, and to have something
to settle the stomach with.
My grandma on my Dad's side (and the rest of the brood), are from
mountain area of western Ky. (USA for the rest of the international
community). She prepared things that were edible, *I* didn't even want
to know what those meals consisted of. What you don't know sometimes,
can't hurt you. But even MCd has a chance to make me gag these days with
the extremely salty dry beef flavoring in their generic hamburgers (1/4
lb'ers) that we all have to *assume* is beef.
Bob
Bob Muncie
> In article <Xns9C6BADCEC8A1cm...@216.168.3.70>,
> Charles Quinn <cmq...@NEVERmindspring.com> wrote:
>
>> Andy <a@b.c> wrote in news:Xns9C6A525...@216.196.97.131:
>>
>>> Biscuits & Gravy
>>>
>>> I've got five choices:
>>>
>>> Denny's
>>> IHOP
>>> Perkins
>>>
>>> There's not an IHOP for 8.1 miles from home. Denny's uses a milk
>>> gravy. No sausage gravy to be sure!
>> My mom, from Appalchia, makes her gravy with bacon grease. Sausage gravy
>> just doesn't cut it.
>
> Then there is always red-eye gravy... <g>
> That's TRUE Southern cooking!
I've always preferred the sausage gravy to the traditional red-eye as is
to thin for my liking. Flavor is okay, but if traditional, too thin for me.
bob
Christine Dabney
<ds...@humuhumunukunukuapuapa.org> wrote:
>OTOH, anybody that thinks that butter is great, or will stuff his ugly
>puss with bacon, or pork sausage or any number of things, ain't got no
>business preaching to anybody about bad food. :-)
What's wrong with butter?
Christine, with a puzzled look on her face..
--
http://nightstirrings.blogspot.com
dsi1
It has been rumored to contain a small percentage of fat. I have no
problem with you eating butter. There's no problem there. I'll use it
occasionally, although I'm trying to avoid most fats in my diet.
Doctor's orders.
MtnTraveler
I think that their Quarter-Pounder with cheese is a very tasty sandwich,
as is the Sausage McMuffen with Egg. Tasty, not necessarily healthy. (I
won't say that for all their products.) Health-wise I'm sure muslie is a
wiser choice for breakfast than sausage and eggs, but for taste,
personally, I prefer the former. This is also not to say that one can't
make an even better tasting cheeseburger at home using different
ingredients. It's saying that there are certain fast-food items from
many different fast-food chains that do taste good.
The fact that it is (or was) called a 'fast-food' restaurant alone often
causes some people to raise their eyebrows.
dsi1
>
> I think that their Quarter-Pounder with cheese is a very tasty sandwich,
> as is the Sausage McMuffen with Egg. Tasty, not necessarily healthy. (I
> won't say that for all their products.) Health-wise I'm sure muslie is a
> wiser choice for breakfast than sausage and eggs, but for taste,
> personally, I prefer the former. This is also not to say that one can't
> make an even better tasting cheeseburger at home using different
> ingredients. It's saying that there are certain fast-food items from
> many different fast-food chains that do taste good.
>
> The fact that it is (or was) called a 'fast-food' restaurant alone often
> causes some people to raise their eyebrows.
>
Fast, cheap, street food for folks with not a lot of time or cash have
been around probably as long as there has been busy thoroughfares. "You
know who" and other burger n' fries joints are, in many ways, the
successor and Americanization of this tradition.
One thing's for sure is that there will always be food snobs saying "no,
no!" Of course, most regular folks will continue to ignore these pushy
people. Sure it ain't fine dining but that's not the point - it never was.
Omelet
Bob Muncie <bob.m...@gmail.com> wrote:
That's the beauty of home cooking. You can cook to taste.
You can always make the Red Eye Gravy thicker!
blake murphy
you would know from assholism, of course.
blake