In article >, Andy <q> says...
> Good B&CG is pretty rare around Philly. Perkins, IHOP and Denny's offer
> their versions but they are pretty lousy.
>

Sort of like the Philly cheese steaks around here!

--
Peter Aitken

On Mon, 12 Feb 2007 08:07:56 -0600, Andy <q> wrote:


>Good B&CG is pretty rare around Philly. Perkins, IHOP and Denny's offer
>their versions but they are pretty lousy.

Find a truck stop on an interstate highway or a diner close to a
freight terminal. Usually the best B&G in a northern big city.

Lou

Lou Decruss said...

> On Mon, 12 Feb 2007 08:07:56 -0600, Andy <q> wrote:
>
>
>>Good B&CG is pretty rare around Philly. Perkins, IHOP and Denny's offer
>>their versions but they are pretty lousy.
>
> Find a truck stop on an interstate highway or a diner close to a
> freight terminal. Usually the best B&G in a northern big city.
>
> Lou


Lou,

I'm not too keen on transient freeway foot stops.

100 miles down the road you're kinda/sorta in digestive trouble and don't
quite remember why.

Or not.

Andy

On Feb 12, 8:07 am, Andy <q> wrote:
> Peter A said...
>
> > To be honest, I don't think I would like the taste of mustard for
> > breakfast - and it certainly isn't traditional as black pepper is. I'm
> > sure the white pepper would be fine, but again, not traditional. Of
> > course, using so much sausage is not traditional either - the recipe
> > originated as a way to get lots of gravy out of a little sausage, and in
> > the "authentic" restaurants here (North Carolina) the gravy has a lot
> > less sausage.
>
> Peter,
>
> I don't know what, I've had biscuits and gravy in many places and some
> verged on downright bland while some have an added sharpness or tang that
> makes it delicious and I can't put my finger on it, maybe a micro-pinch of
> horseradish, I was guessing dry mustard.
>
> I remember biscuits and gravy in Florida served up as you describe. It was
> my first introduction to biscuits and country gravy and I was instantly
> hooked from that day.


My grandmother used to make it when we would stay over at her house
and it had that elusive tang you referred to. It came from sausage
that was going rancid. I'm not kidding here. If you open one of those
tubes of sausage and don't use it all at once, what's left will get a
weird flavor after about five days in the fridge and it imparts a
distinct tang to sausage, biscuits and gravy. I'm not saying it's not
edible after five days exposed to the air, but it really does change
the flavor of the stuff. Or maybe the place you had it was putting a
bit of vinegar or dry mustard into the gravy. There's no hard and fast
rule for making the stuff. But it may have been less than fresh
sausage, too.

>>
>>I don't know what, I've had biscuits and gravy in many places and some
>>verged on downright bland while some have an added sharpness or tang that
>>makes it delicious and I can't put my finger on it, maybe a micro-pinch of
>>horseradish, I was guessing dry mustard.
>
>
> My grandmother used to make it when we would stay over at her house
> and it had that elusive tang you referred to. It came from sausage
> that was going rancid. I'm not kidding here.



Buttermilk will do that too. Use it in the biscuits and the gravy.



Dawn

On Jan 31, 6:05 pm, Peter A > wrote:
> In article >,
> says...
>
> > I tried my hand at biscuits andgravytoday and the texture and
> > thickness of thegravywas perfect, but the flavour was a bit
> > lacking... how do I make it come out tastier?
>
> > (the biscuits came out perfect... I didn't realise until I made them
> > that they're just scones with twice as much baking powder! I spread
> > raspberry conserve on the leftover and boy was it good...)
>
> I don't know your recipe, but in my experience the sausagegravyneeds
> to be heavily seasoned with black pepper. Here's my recipe:
>
> 1 lb bulk breakfast sausage
> 1/4c minced onion
> 6 TB flour
> 3-4c hot milk
> Black pepper
> Salt
>
> sauté the sausage and onion together, breaking up the sausage into small
> bits, until the onion is clear and the sausage is cooked. If there is a
> lot of fat, remove all but 4 TB. Sprinkle the flour over and cook,
> stirring, for a couple of minutes. Stir in 3c of the milk and cook,
> stirring, until thickened. Add additional milk as needed to get the
> desired consistency. Add lots of black pepper and salt to taste.
>
> --
> Peter Aitken

Dont forget the Over-easy fried egg on top of the bisquit, and the
gravy over the top of both of them.........sooooooooo GOOD :-) and
maybe a side of grits :-)

Dean

avid_hiker wrote:

> On Jan 31, 6:05 pm, Peter A > wrote:
>
>>In article >,
says...
>>
>>
>>>I tried my hand at biscuits andgravytoday and the texture and
>>>thickness of thegravywas perfect, but the flavour was a bit
>>>lacking... how do I make it come out tastier?
>>
>>>(the biscuits came out perfect... I didn't realise until I made them
>>>that they're just scones with twice as much baking powder! I spread
>>>raspberry conserve on the leftover and boy was it good...)
>>
>>I don't know your recipe, but in my experience the sausagegravyneeds
>>to be heavily seasoned with black pepper. Here's my recipe:
>>
>>1 lb bulk breakfast sausage
>>1/4c minced onion
>>6 TB flour
>>3-4c hot milk
>>Black pepper
>>Salt
>>
>>sauté the sausage and onion together, breaking up the sausage into small
>>bits, until the onion is clear and the sausage is cooked. If there is a
>>lot of fat, remove all but 4 TB. Sprinkle the flour over and cook,
>>stirring, for a couple of minutes. Stir in 3c of the milk and cook,
>>stirring, until thickened. Add additional milk as needed to get the
>>desired consistency. Add lots of black pepper and salt to taste.
>>
>>--
>>Peter Aitken

Hmmm? That's pretty much my recipe but mines a little
simpler - 1 lb. sausage (I like to use the hot version
as it needs no extra seasoning), 6 T. flour, 1 qt. milk -
eh, viola!

> Dont forget the Over-easy fried egg on top of the bisquit, and the
> gravy over the top of both of them.........sooooooooo GOOD :-)

Yeah, that's the way I eat them. Yum.

> and maybe a side of grits :-)

Hmmm? Never thought of that. I'm planning to
make them soon so I'll try them with the grits.
Good idea.

Kate

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

And Lots of salt!

Sorry - I know it isn't healthy, but what's healthy about biscuits and
gravy, anyway?

texpat


> I don't know your recipe, but in my experience the sausagegravyneeds
> to be heavily seasoned with black pepper. Here's my recipe:

texpat said...

> And Lots of salt!
>
> Sorry - I know it isn't healthy, but what's healthy about biscuits and
> gravy, anyway?
>
> texpat


Isn't it the chicken fried steak and eggs that comes with it?

Andy

Andy wrote:
> texpat said...
>
>> And Lots of salt!
>>
>> Sorry - I know it isn't healthy, but what's healthy about biscuits and
>> gravy, anyway?
>>
>> texpat
>
>
> Isn't it the chicken fried steak and eggs that comes with it?
>
> Andy

How Mr Raven eats it top down:

Gravy
Eggs
Hash browns
biscuit.

Terribly unhealthy. It's so good though. You eat it about 10 am
saturday morning then by 11 am you're ready to go back to bed because
for some reason it makes you sleepy.

On Mon, 02 Apr 2007 19:37:05 +0200, ravenlynne >
wrote:

>How Mr Raven eats it top down:
>
>Gravy
>Eggs
>Hash browns
>biscuit.
>
>Terribly unhealthy. It's so good though. You eat it about 10 am
>saturday morning then by 11 am you're ready to go back to bed because
>for some reason it makes you sleepy.

Sounds like the "diet plate....OUR way". But you left out the
cheese grits and sausage patties.

Ward Abbott wrote:
> On Mon, 02 Apr 2007 19:37:05 +0200, ravenlynne >
> wrote:
>
>> How Mr Raven eats it top down:
>>
>> Gravy
>> Eggs
>> Hash browns
>> biscuit.
>>
>> Terribly unhealthy. It's so good though. You eat it about 10 am
>> saturday morning then by 11 am you're ready to go back to bed because
>> for some reason it makes you sleepy.
>
> Sounds like the "diet plate....OUR way". But you left out the
> cheese grits and sausage patties.
>
>

That's cuz I forgot to mention the bacon. :-)

On Mon, 02 Apr 2007 15:33:22 -0400, Ward Abbott >
wrote:

>>How Mr Raven eats it top down:
>>
>>Gravy
>>Eggs
>>Hash browns
>>biscuit.
>>
>>Terribly unhealthy. It's so good though. You eat it about 10 am
>>saturday morning then by 11 am you're ready to go back to bed because
>>for some reason it makes you sleepy.
>
>Sounds like the "diet plate....OUR way". But you left out the
>cheese grits and sausage patties.

Ohhh, you're killing me. ::drooling like a leaky faucet:: I know what
I'm having for dinner. Gravy and fixin's.

--
Zilbandy

On Mon, 02 Apr 2007 22:21:41 +0200, ravenlynne >
wrote:

>That's cuz I forgot to mention the bacon. :-)

Call 9-1-1! I need fluids. ::more drool::

--
Zilbandy