On Mon 06 Jun 2005 02:55:36p, Bubba wrote in rec.food.cooking:

> Damsel wrote:
>
>>Wayne Boatwright > said:
>>
>>Regarding grits:
>>
>>
>>
>>>And with butter and salt, or with redeye gravy.
>>>
>>>
>>
>>I've never had redeye gravy. It's the one with coffee in it, right?
>>
>>Carol
>>
>>
>>
> So the story goes. Hard to say what the "original" version had, but
> I've often thought that the folks that began the "redeye revolution"
> probably didn't have much money, and coffee was a scarce commodity in
> most parts of the South. It's hard to imagine they would wouldn't drink
> it "till the last drop". I've had it many ways and if it's made with
> weak coffee I don't mind, but I really prefer it just made with
> water....Unless, of course, you've got some good "pot likker" around!!!
>
> Bubba

My family always made it with hot water, although I've heard many talk
about using coffee. The drippings from frying the country ham is what
really flavors and colors the gravy.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974