On Sun 31 Aug 2008 07:35:45p, Paul M. Cook told us...

>
> "Wayne Boatwright" > wrote in message
> 5.247...
>> On Sun 31 Aug 2008 07:10:20p, Paul M. Cook told us...
>>
>>>
>>> "Wayne Boatwright" > wrote in message
>>> 5.247...
>>>> On Sun 31 Aug 2008 06:48:46p, Janet told us...
>>>>
>>>>>
>>>>> "itsjoannotjoann" > wrote in message
>>>>>
>>>>> m. .. On Aug 31, 4:05 pm, "Janet" > wrote:
>>>>>> "Shag" > wrote in message
>>>>>>
>>>>>>
>>>>>> m. ..
>>>>>>
>>>>>> > Who else is a fan? If you look closely you can see the steam
>>>>>> > still coming up off of them. MMMM!!!! Best breakfast EVAR!
>>>>>> >http://i33.tinypic.com/b9d2ef.jpg
>>>>>>
>>>>>> I could just dive in. <G>
>>>>>
>>>>>>
>>>>>>
>>>>> Personally, I would pass. That doesn't look like the milk gravy I
>>>>> make nor anyone else makes either. What's on this plate looks like
>>>>> vomit and then someone tried to dress it up with pepper and then
>>>>> thought a beer bottle would look sooooooooo cute in the picture,
>>>>> also. Next time show us a picture of gravy you made and not scraped
>>>>> out of a can. And TRY to serve it on something beside a damn
>>>>> styrofoam plate, too.
>>>>>
>>>>> Sheesh.
>>>>>
>>>>> It's SAUSAGE gravy.
>>>>>
>>>>> Sheesh indeed.
>>>>
>>>> Why not tell us how you *really* feel, Janet?
>>>
>>> She was quoting an earlier poster - I think she was defending the dish
>>> itself. It doesn't look like vomit to me, it looks like what many
>>> diners serve. M gravy is much thicker and has less pepper and so is
>>> less gray looking. But it's hard to get a nice rich gravy and keep it
>>> white as snow, the tasty bits add a lot of color.
>>>
>>> Paul
>>
>> That wasn't obvious to me. However, I have to admit that I've never
>> eaten biscuits and gravy until this past Friday. It was offered as a
>> side dish to an omelette I was ordering, so I thought I'd take a
>> chance. What I got was a split biscuit covered in absolutely snow
>> white gravy with a few bits of sausage in it and absolutely no pepper.
>> Needless to say, it was virtually tasteless. I won't order it
>> again...there!
>
> That's because it was made to look good not taste good. You can make it
> out of pure milk and bacon fat and it will be quite white and mostly
> flavorless. The correct way is to fry up some sausage and then use some
> of the fat and all the sticky bits to make the gravy. I heat the pan
> and the bits then deglasse with the milk scraping the pan clean then
> work in the flour to make a thick roux, cook for 5 minutes to eliminate
> the raw flour taste then add milk to get the desired thickness. It
> tastes world's better that way but does not have the eye appeal.
>
> Paul
>
>

That's basically the technique I use when I make the hamburger gravy. I'd
probably do the same for the sausage gravy.

--
Wayne Boatwright

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Date: Sunday, 08(VIII)/31(XXXI)/08(MMVIII)
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