07-17-2004, 06:25 PM | #1 (permalink) |
Crazy
Location: Charlotte, NC
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biscuits and gravy and philosophy
There's a life lesson in this somewhere....
Biscuits and gravy are a great combination, but remember that in truth, there is no difference between them. Biscuits: flour, lard, water Gravy: flour, lard, water It's all in the proportions.
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Wait a minute! Where am I, and why am I in this handbasket? |
07-19-2004, 10:14 AM | #3 (permalink) |
Huggles, sir?
Location: Seattle
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I've yet to have good biscuits and gravy. I've tried it with store-bought of each, and it was awful.
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seretogis - sieg heil perfect little dream the kind that hurts the most, forgot how it feels well almost no one to blame always the same, open my eyes wake up in flames |
07-19-2004, 08:39 PM | #4 (permalink) |
Crazy
Location: The Land o'Toxins and Wudder
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The key is to not make the gravy with water. One needs to use stock or preferably meat drippings Cook the meat however you will and then deglaze the pan with water or wine or whatever then add the flour and cook down.
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Just me and God, watching Scotty die.. |
07-22-2004, 04:45 PM | #6 (permalink) | |
Observant Ruminant
Location: Rich Wannabe Hippie Town
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Quote:
There's a restaurant in our town that serves fine biscuits and gravy: a bowl of fresh hot biscuits covered with pan gravy (with milk) that has little bits of sausage in it. I order it no more than twice a year, to ensure that my coronary arteries don't brick themselves up, but it sure is good. |
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07-22-2004, 05:28 PM | #7 (permalink) |
Submit to me, you know you want to
Location: Lilburn, Ga
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I will argue here...the best homemade biscuits and gravey are found in MY house lol
biscuits, gravy (made with milk) and fried fatback and cantaloupe have been a regular family dinner in my family for generations. And my daddy says my biscuits are better than his mothers, which really pisses my mom off hehehehehehe my redeye gravy is pretty good too...no milk, but you HAVE to get the proportions of the coffee grounds right or it tastes like shit
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I want the diabetic plan that comes with rollover carbs. I dont like the unused one expiring at midnite!! |
08-18-2004, 08:55 PM | #14 (permalink) |
Insane
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Yes, real gravy should have bacon fat in it. Bacon fat, flour to make a roux, milk, and black pepper. Maybe some salt, though the bacon grease is pretty salty.
Come to Texas if you've never had real biscuits and gravy, my mom used to make em every Saturday morning. I dunno if she'll cook for you, but you can get pretty good ones in diners around here. |
08-18-2004, 09:10 PM | #15 (permalink) | |
Tilted Cat Head
Administrator
Location: Manhattan, NY
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Quote:
best i ever had was some spicy sausage gravy and biscuits in Arizona at some gease spoon stop. mmmmm
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08-18-2004, 09:10 PM | #16 (permalink) | |
Tilted Cat Head
Administrator
Location: Manhattan, NY
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Quote:
best I ever had was some spicy sausage gravy and biscuits in Arizona at some gease spoon stop. mmmmm to this day I have yet to ever get close to that...
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I don't care if you are black, white, purple, green, Chinese, Japanese, Korean, hippie, cop, bum, admin, user, English, Irish, French, Catholic, Protestant, Jewish, Buddhist, Muslim, indian, cowboy, tall, short, fat, skinny, emo, punk, mod, rocker, straight, gay, lesbian, jock, nerd, geek, Democrat, Republican, Libertarian, Independent, driver, pedestrian, or bicyclist, either you're an asshole or you're not. |
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08-25-2004, 08:01 PM | #17 (permalink) |
Insane
Location: Kansas City
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Next time anyone orders or makes some B & G, you've got to throw a couple over easy eggs on top. Swear to God! This is just makes it perfect. Some people think that's a little weird when they hear, but then they try it, and then you have to weirdos ordering eggs on top. It's fun to watch people at the counter with you kind of give you that sideways glance. Yeah, that's it, I'm having B & G before work tomorrow. Hell, maybe I'm going to have it right now.
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08-28-2004, 04:39 AM | #19 (permalink) |
Guest
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Just made some yesterday, and it has to either be home made or if u get lucky an find a good hole-in-the-wall...either way dont do the store bought crap. Mine had milk in the gravy, never tried the beef stock. The bacon idea sounds different, might try that.
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09-02-2004, 07:25 PM | #22 (permalink) |
Fuckin' A
Location: Lex Vegas
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Anybody ever had biscuits with brown gravy??? It's pretty gross. But yeah, for every man, woman, and child that has ever made gravy, there is a different gravy, because none of them use a set recipie. One slight difference in one ingredient makes a great difference overall.
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09-03-2004, 02:18 AM | #23 (permalink) |
Leaning against the -Sun-
Super Moderator
Location: on the other side
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uuuhh...being a European and all, what's biscuits and gravy? Sounds like something I'd give my cat lol. Any recipes so maybe I can try?
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Whether we write or speak or do but look We are ever unapparent. What we are Cannot be transfused into word or book. Our soul from us is infinitely far. However much we give our thoughts the will To be our soul and gesture it abroad, Our hearts are incommunicable still. In what we show ourselves we are ignored. The abyss from soul to soul cannot be bridged By any skill of thought or trick of seeming. Unto our very selves we are abridged When we would utter to our thought our being. We are our dreams of ourselves, souls by gleams, And each to each other dreams of others' dreams. Fernando Pessoa, 1918 |
09-11-2004, 12:00 PM | #24 (permalink) | |
A Storm Is Coming
Location: The Great White North
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Quote:
Cracker Barrel makes awesome biscuits and decent gravy. I've also been surprised with Bob's Big Boy's breakfast buffet.
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If you're wringing your hands you can't roll up your shirt sleeves. Stangers have the best candy. |
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09-11-2004, 05:13 PM | #25 (permalink) |
Psycho
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Simple B&G Recipe, from a Southerner who knows how to cook:
Biscuits: pick your own (I use Grands) Gravy: Ground Sausage (I prefer Jimmy Dean Sage) flour (approx. 3 spoonfuls) milk (1c +) salt pepper Prepare:Brown sausage in skillet. Set sausage aside. Mix flour w/approx. 1c milk. Add to skillet and let thicken (takes a bit of stirring). Add milk as sauce thickens until desired consistency. Add sausage, salt and pepper to taste. Let simmer. Cook biscuits. Serve gravy over biscuits. |
09-15-2004, 11:49 AM | #26 (permalink) |
Upright
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I grew up eating B&G with Chipped Beef (dried beef) Gravy, rather than sausage. Only within the last couple of years did I find out that it is mostly a Pennsylvania Dutch thing. I only started eating sausage gravy in college. Now I love both.
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09-15-2004, 07:12 PM | #27 (permalink) |
Crazy
Location: Charlotte, NC
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Remember, to those not of US origin, "biscuits" = "cookies".
An American biscuit is similar to a scone, but savory in flavor. Flour, lard, milk or buttermilk, and baked in the oven with butter on top. We usually split them and put some sort of breakfast meat inside, but they can be eaten with butter or jelly, or split in two on a plate with gravy on top. Yummmmm...
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09-21-2004, 08:10 AM | #29 (permalink) |
Crazy
Location: Over Yonder
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Mmmm Biscuits an Gravy, don't forget the homemade muscadine jelly with a little butter mixed in. (on the side of course)
Red-Eye gravy- man that brings back some memories. With a side of hoop cheese. MMmmmm good!
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biscuits, gravy, philosophy |
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