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jmcquown[_2_]

On 10/23/2016 8:10 PM, wrote:
> On Sunday, October 23, 2016 at 8:11:09 AM UTC-5, Gary wrote:
>>
>> Also consider this sometime if you're making a gravy to put on
>> something. I also let the roux brown a tiny bit (it enhances the
>> flavor). More importantly, I don't add all milk. I like to add chicken
>> broth to replace some of the milk. I usually mix in 2/3 chicken broth
>> and 1/3 milk. Try it.
>>
>>
> Several years ago a company took over our work cafeteria and the
> manager and chef were both from far, far north. First breakfast they
> prepared sausage gravy was on the menu, (sausage gravy is pretty much
> on every breakfast menu here) I got a bowl and a biscuit, paid for it,
> and went back to my department. It was sausage chicken gravy, as in
> made with chicken broth. It was horrible on biscuits when you're
> expecting good old milk gravy and sausage. BIG disappointment.
>
Pork sausage in chicken gravy on a biscuit sure sounds disappointing!

Jill