Wayne Boatwright wrote:
> 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
>>>> .
>>>> .. On Aug 31, 4:05 pm, "Janet" > wrote:
>>>>> "Shag" > wrote in message
>>>>>
>>>>> .
>>>>> ..
>>>>>
>>>>>> 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!
>

Obviously, Wayne, you got poorly made sausage gravy! The good stuff does
have lots of pepper (I suppose one could use white pepper for asthetic
reasons) and is made with well-seasoned breakfast sausage... lots of it

Jill