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

"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>

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.

On Sun, 31 Aug 2008 15:14:07 -0700 (PDT), itsjoannotjoann
> wrote:

>Personally, I would pass.

Yuck............polyvinyl cloride plate...........bottled
beer.........breakfast?!!??. What trailer park did this come from?

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>
>
>


Where's the biscuit? (You chopped it up???) At least it has plenty of
pepper. Looks OK.

Bob

"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.

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?


--
Wayne Boatwright

*******************************************
Date: Sunday, 08(VIII)/31(XXXI)/08(MMVIII)
*******************************************
Countdown till Labor Day
5hrs 8mins
*******************************************
Tried to play my shoehorn... all I got
was footnotes!
*******************************************

"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

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!

Having said that, my partner simply adores hamburger gravy and I make it
occasionally for him. It is generously seasoned with salt, pepper, garlic,
and onion powder (he doesn't like fresh garlic or onion), a dash of
Worcestershire sauce and a sprinkle of cayenne pepper, and an ample amount
of browned hamburger. It is definitely not snow white. :-) I have never
evevn tasted it, as it doesn't appeal to me, but he tells me it's the best
he's ever eaten anywhere, including his mother's.

Neither of these dishes require a recipe, and maybe I'll take a stab at
making my own sausage gravy sometime. At least I'll know what's in it. :-)

--
Wayne Boatwright

*******************************************
Date: Sunday, 08(VIII)/31(XXXI)/08(MMVIII)
*******************************************
Countdown till Labor Day
4hrs 42mins
*******************************************
'I was breeding that mold! Its name
was Albert.' --Lister
*******************************************

On Aug 31, 9:10*pm, "Paul M. Cook" > wrote:
>
>*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
>
>
Yes, tasty bits do add color, but this looks EXACTLY like the slop
they scrape out of a can at work and serve at breakfast, but they
didn't try to disguise it with so much pepper it's almost hidden.
Granted, I'm a huge fan of fresh ground pepper but not so much as on
this dish as to wonder what they are hiding.

I suppose the beer bottle and styrofoam plate is to give it an artsy-
fartsy effect. Not impressed with a-n-y of their efforts, either at
photography or at composing a plate of vomit.

"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
>>>> .
>>>> .. 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!

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

On Aug 31, 2:53*pm, Shag > wrote:
> 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 get it, I get it!!!

You dug up a enough change to get an order of biscuit and gravy at
Mrs. Winners after a long night at the local watering hole and you're
proud you found a clean styrofoam plate to dump in. And all you had
to wash this down with was some leftover, stale, warm beer.

I guess we should congratulate you for making it home alive and you
didn't kill anybody in your drunken state.

"itsjoannotjoann" > wrote in message
...
On Aug 31, 9:10 pm, "Paul M. Cook" > wrote:
>
> 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
>
>
Yes, tasty bits do add color, but this looks EXACTLY like the slop
they scrape out of a can at work and serve at breakfast, but they
didn't try to disguise it with so much pepper it's almost hidden.
Granted, I'm a huge fan of fresh ground pepper but not so much as on
this dish as to wonder what they are hiding.

I suppose the beer bottle and styrofoam plate is to give it an artsy-
fartsy effect. Not impressed with a-n-y of their efforts, either at
photography or at composing a plate of vomit.

Being single I don't like messing up the kitchen just for myself but I still
use regular plates. It's no bother to clean it and reuse it. Much less
hassle than cutting right through the plate with a knife and making a big
mess. And the only beverage I want with B&G is fresh coffee even if I'm
eating at a diner at midnight.

Paul

"itsjoannotjoann" > wrote in message
...
On Aug 31, 2:53 pm, Shag > wrote:
> 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 get it, I get it!!!

You dug up a enough change to get an order of biscuit and gravy at
Mrs. Winners after a long night at the local watering hole and you're
proud you found a clean styrofoam plate to dump in. And all you had
to wash this down with was some leftover, stale, warm beer.

I guess we should congratulate you for making it home alive and you
didn't kill anybody in your drunken state.



Actually that picture makes me want to make it for dinner albeight with less
pepper. I think you're being pretty rude. The love of cooking has to start
somewhere and this guy just learned that you can eat really well and you
don't have to go out. Keep up the good work, dude.

Paul

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

*******************************************
Date: Sunday, 08(VIII)/31(XXXI)/08(MMVIII)
*******************************************
Countdown till Labor Day
4hrs 14mins
*******************************************
If reality wants to reach me, it knows
where I am.
*******************************************

On Mon, 01 Sep 2008 02:29:08 GMT, Wayne Boatwright
> wrote:

>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!

I've never ordered biscuits and gravy that didn't have the flavor and
texture of wallpaper paste. It's one of those things you have to make
yourself and you can get it right the first time!


--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West

On Sun, 31 Aug 2008 19:29:14 -0700 (PDT), itsjoannotjoann
> wrote:

>I suppose the beer bottle and styrofoam plate is to give it an artsy-
>fartsy effect.

If the plate had been red, it would have looked a lot better.


--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West

On Aug 31, 9:46*pm, "Paul M. Cook" > wrote:
>
>
> Actually that picture makes me want to make it for dinner albeight with less
> pepper. *I think you're being pretty rude. *The love of cooking has to start
> somewhere and this guy just learned that you can eat really well and you
> don't have to go out. *Keep up the good work, dude.
>
> Paul
>
>
I guess I'm just going to have to be rude because that is disgusting.
And if he did make it himself, which I doubt, he shouldn't lay claim
to this mess.

But I do agree with you about not eating it out of a styrofoam plate
and cutting through it and making a mess. How hard is it to wash a
plate, knife, and fork?

sf fnord :

> On Mon, 01 Sep 2008 02:29:08 GMT, Wayne Boatwright
> > wrote:
>
>>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!
>
> I've never ordered biscuits and gravy that didn't have the flavor and
> texture of wallpaper paste. It's one of those things you have to make
> yourself and you can get it right the first time!
>
>

I used to work next door to a "family dining" place that made awesome
sausage gravy. I used to get biscuits and gravy for breakfast at least
once a week.

--
Saerah (and has the ass to prove it!)

"Welcome to Usenet, Biatch! Adapt or haul ass!"
- some hillbilly from FL

On Sun, 31 Aug 2008 15:14:07 -0700 (PDT), itsjoannotjoann
> wrote:

>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.
Personally I'm not a big fan of biscuits and gravy. Primarily due to
the fact I'm not a big fan of biscuits. Now sausage gravy on toast is
a whole different story. If cooked properly I love it. I'm an over
the road trucker and biscuits and gravy is a big seller. However I
never eat the stuff in any kind of restaurant because what is usually
put in front of you resembles what was in that picture(minus the
beer). And what is served in the restaurants tastes what it looks
like in that picture...... Yuck!

sf wrote:
> On Mon, 01 Sep 2008 02:29:08 GMT, Wayne Boatwright
> > wrote:
>
>> 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!
>
> I've never ordered biscuits and gravy that didn't have the flavor and
> texture of wallpaper paste. It's one of those things you have to make
> yourself and you can get it right the first time!
>
>
That is so true. I think too many places use packaged gravy mix from
Sysco or the like. That stuff is all flour and no flavor. YUCK!


I fry the sausage then remove the cooked meat. Then I make a rue from
the sausage drippings and a little flour, then add a little milk for a
thick base. I keep adding milk until it's the right consistency. My
sausage gravy is not snow white, it's probably more beige, but it tastes
way better than that wallpaper glue they serve in so many restaurants.

The only restaurant I've eaten in with a good milk gravy is
Whattaburger. They serve it with their chicken fingers. It's so good
even my fuss-pot of a grandson likes it.

--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life

On Sun, 31 Aug 2008 20:09:12 -0700 (PDT), itsjoannotjoann
> wrote:

>But I do agree with you about not eating it out of a styrofoam plate
>and cutting through it and making a mess. How hard is it to wash a
>plate, knife, and fork?

If you need a knife for biscuits and gravy - you're in a lot of
trouble.


--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West

Janet Wilder wrote:
> sf wrote:
>> On Mon, 01 Sep 2008 02:29:08 GMT, Wayne Boatwright
>> > wrote:
>>
>>> 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!
>>
>> I've never ordered biscuits and gravy that didn't have the flavor and
>> texture of wallpaper paste. It's one of those things you have to make
>> yourself and you can get it right the first time!
>>
>>
> That is so true. I think too many places use packaged gravy mix from
> Sysco or the like. That stuff is all flour and no flavor. YUCK!
>
>
> I fry the sausage then remove the cooked meat. Then I make a rue from
> the sausage drippings and a little flour, then add a little milk for a
> thick base. I keep adding milk until it's the right consistency. My
> sausage gravy is not snow white, it's probably more beige, but it tastes
> way better than that wallpaper glue they serve in so many restaurants.
>
> The only restaurant I've eaten in with a good milk gravy is
> Whattaburger. They serve it with their chicken fingers. It's so good
> even my fuss-pot of a grandson likes it.
>


Whataburger.. ain't the southeast wonderful?

Saerah Gray said...

> sf fnord :
>
>> On Mon, 01 Sep 2008 02:29:08 GMT, Wayne Boatwright
>> > wrote:
>>
>>>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!
>>
>> I've never ordered biscuits and gravy that didn't have the flavor and
>> texture of wallpaper paste. It's one of those things you have to make
>> yourself and you can get it right the first time!
>>
>>
>
> I used to work next door to a "family dining" place that made awesome
> sausage gravy. I used to get biscuits and gravy for breakfast at least
> once a week.


My first biscuits and gravy was at a Perkins $2 Sunday buffet brunch in
Florida. Didn't much even like the looks of the gravy, somewhat half
separated grease and milk and sausage bits that you had to re-stir together
and ladle onto biscuits but after watching the regulars, I took the plunge
that turned my entire brunch experience into simply a $2 all I could eat
biscuits and gravy. :9

Andy

<sf> wrote in message ...
> On Sun, 31 Aug 2008 20:09:12 -0700 (PDT), itsjoannotjoann
> > wrote:
>
>>But I do agree with you about not eating it out of a styrofoam plate
>>and cutting through it and making a mess. How hard is it to wash a
>>plate, knife, and fork?
>
> If you need a knife for biscuits and gravy - you're in a lot of
> trouble.


Some diners you need a knife just for the coffee.

Paul

On Aug 31, 11:18*pm, The Kat > wrote:
>
>
> As my Grandmother used to say, "that's ONE damned fool's opinion".
>
>
Yeah, some grannies just have to flap their jaws with or without their
teeth.

How's the weather in Texas, Steve? Getting any of Gustav?

Paul

"itsjoannotjoann" > wrote in message
...
On Aug 31, 11:18 pm, The Kat > wrote:
>
>
> As my Grandmother used to say, "that's ONE damned fool's opinion".
>
>
Yeah, some grannies just have to flap their jaws with or without their
teeth.

On Sun, 31 Aug 2008 19:46:11 -0700, "Paul M. Cook" >
wrote:

>I get it, I get it!!!

It didn't take long for everyone to start arguing about the gravy.
Biscuits deserve conversation!

@@@@@ Now You're Cooking! Export Format

Angel Biscuits


1 cake yeast or pkg dry yeast
3 teaspoon baking powder
2 tablespoon lukewarm water
4 tablespoon sugar
5 cup plain flour
1 teaspoon salt
1 teaspoon soda
1 cup shortening
2 cup buttermilk

Dissolve yeast in water. Into a bowl, sift flour with other dry
ingredients. Cut in shortening, add buttermilk, then add yeast
mixture.
Stir until all flour is dampened. Knead on floured board a minute,
roll to
desired thickness, and cut with a biscuit cutter. Bake at 400 degrees
about
12 minutes. Dough may be kept refrigerated and used about a week.




** Exported from Now You're Cooking! v5.84 **

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

On Mon 01 Sep 2008 05:13:51a, jmcquown told us...

> 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
>>>>> news:7458a558-62a4-4749-91c2-3242cedb2ed5
@f36g2000hsa.googlegroups.com.
>>>>> .. On Aug 31, 4:05 pm, "Janet" > wrote:
>>>>>> "Shag" > wrote in message
>>>>>>
>>>>>> news:eaceee7e-55b8-4e29-9ad9-f73649110ab2
@m3g2000hsc.googlegroups.com.
>>>>>> ..
>>>>>>
>>>>>>> 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
>
>

I totally agree. I know quite a few people who love it, but they wouldn't
have liked what I was served. One of these days when I'm in the mood to
make biscuits, I'll make some sausage gravy myself. I know it will be
good. :-)

--
Wayne Boatwright

*******************************************
Date: Monday, 09(IX)/01(I)/08(MMVIII)
*******************************************
Today is: Labor Day
*******************************************
Try the Moo Shu Pork. It is especially
good today.
*******************************************

On Mon, 1 Sep 2008 08:13:51 -0400, "jmcquown" >
wrote:

>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

And a couple of shakes of Tabasco wouldn't hurt either!

"Janet" > wrote in message
...
>
> "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>
>

well, I can honestly say that, even after wondering for ages what biscuits
and gravy actually was (and what the big deal was), then thinking it was
sort of scones with a meat gravy poured over them, I discover that it's an
insipid glue-looking mess that I wouldn't feed my dog

no thanks

In article
>,
itsjoannotjoann > wrote:

> On Aug 31, 2:53*pm, Shag > wrote:
> > 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 get it, I get it!!!
>
> You dug up a enough change to get an order of biscuit and gravy at
> Mrs. Winners after a long night at the local watering hole and you're
> proud you found a clean styrofoam plate to dump in. And all you had
> to wash this down with was some leftover, stale, warm beer.
>
> I guess we should congratulate you for making it home alive and you
> didn't kill anybody in your drunken state.


Look at it this way, though. It's a post about food, not politics,
cats, or computers. And are you sure that plate is styrofoam?‹It
looks more like one of the plastic ones with an embossed design around
the rim.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.mac.com/barbschaller, blahblahblog is back and
most recently updated last night, 8-17-2008. Fair entries are DONE!

In article 7>,
Wayne Boatwright > wrote:

> 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?


I think she did. :-) I don't think Janet's opposed to sausage gravy
over biscuits.

Whatever Janet's posting with doesn't do quoted text and she's not doing
anything to differentiate the quoted text from her own addition. I
might be off base, but I'm thinking that Janet's comment started with
"It's SAUSAGE gravy," and that her criticism was directed towards the
webtv poster, not the OP. That's my story and I'm sticking with it!
--
-Barb, Mother Superior, HOSSSPoJ
http://web.mac.com/barbschaller, blahblahblog is back and
most recently updated last night, 8-17-2008. Fair entries are DONE!

In article 7>,
Wayne Boatwright > wrote:

> Having said that, my partner simply adores hamburger gravy and I make it
> occasionally for him. It is generously seasoned with salt, pepper, garlic,
> and onion powder (he doesn't like fresh garlic or onion), a dash of
> Worcestershire sauce and a sprinkle of cayenne pepper, and an ample amount
> of browned hamburger. It is definitely not snow white. :-) I have never
> evevn tasted it, as it doesn't appeal to me, but he tells me it's the best
> he's ever eaten anywhere, including his mother's.

LOL!! And I am criticized for entering into a contest beet pickles that
I've never tasted. Waal, I NEVAH!! '-)
--
-Barb, Mother Superior, HOSSSPoJ
http://web.mac.com/barbschaller, blahblahblog is back and
most recently updated last night, 8-17-2008. Fair entries are DONE!

In article >,
Janet Wilder > wrote:

> I fry the sausage then remove the cooked meat. Then I make a rue from
> the sausage drippings

Do you rue your roux, Janet? I'll bet not; I'll bet it's a fine base
for the gravy. '-)
--
-Barb, Mother Superior, HOSSSPoJ
http://web.mac.com/barbschaller, blahblahblog is back and
most recently updated last night, 8-17-2008. Fair entries are DONE!

Melba's Jammin' wrote:

> In article
> >,
> itsjoannotjoann > wrote:
>
>> On Aug 31, 2:53Â*pm, Shag > wrote:
>> > Who else is a fan? Â*If you look closely you can see the steam still
>> > coming up off of them. Â*MMMM!!!! Â*Best breakfast
>> > EVAR!http://i33.tinypic.com/b9d2ef.jpg
>
>> I get it, I get it!!!
>>
>> You dug up a enough change to get an order of biscuit and gravy at
>> Mrs. Winners after a long night at the local watering hole and you're
>> proud you found a clean styrofoam plate to dump in. And all you had
>> to wash this down with was some leftover, stale, warm beer.
>>
>> I guess we should congratulate you for making it home alive and you
>> didn't kill anybody in your drunken state.
>
>
> Look at it this way, though. It's a post about food, not politics,
> cats, or computers.

True. Also makes a change from all those posts about 'one of our more
well known RFC-ers' blahblah-ing on the radio too.

> And are you sure that plate is styrofoam?‹It
> looks more like one of the plastic ones with an embossed design around
> the rim.


--
Cheers
Chatty Cathy

There is no such thing as a little garlic. ~A. Baer

Wayne Boatwright wrote:


>
> 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!
>
> Having said that, my partner simply adores hamburger gravy and I make
> it
> occasionally for him. It is generously seasoned with salt, pepper,
> garlic, and onion powder (he doesn't like fresh garlic or onion), a
> dash of Worcestershire sauce and a sprinkle of cayenne pepper, and an
> ample amount
> of browned hamburger. It is definitely not snow white. :-) I have
> never evevn tasted it,

<Cathy passes Wayne a TFR>

> as it doesn't appeal to me, but he tells me
> it's the best he's ever eaten anywhere, including his mother's.
> Neither of these dishes require a recipe, and maybe I'll take a stab
> at
> making my own sausage gravy sometime. At least I'll know what's in
> it. :-)
>

--
Cheers
Chatty Cathy

There is no such thing as a little garlic. ~A. Baer

Shanghai McCoy wrote:

> Whataburger.. ain't the southeast wonderful?

Is Texas in the southeast? Whataburger is a Texas-based chain.
--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life

Melba's Jammin' wrote:
> In article >,
> Janet Wilder > wrote:
>
>> I fry the sausage then remove the cooked meat. Then I make a rue from
>> the sausage drippings
>
> Do you rue your roux, Janet? I'll bet not; I'll bet it's a fine base
> for the gravy. '-)

I cook better than I spell. My sig-line explains it all <g>

--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life