On Mon, 17 Aug 2009 13:57:07 -0700, The Other Guy
> wrote:

>On Mon, 17 Aug 2009 15:09:11 -0500, Andy > wrote:
>
>
>>The Other Guy,
>>
>>That could be a regional thing!
>>
>>Next time I muster up the nerve to eat there, I'll look to see if it isn't
>>available somewhere else on the menu.
>>
>>I kept asking for sausage gravy and they kept bringing me milk gravy.
>
>I usually get it for the chicken friend steak, and I'm in California.
>

Southern California?

--
I love cooking with wine.
Sometimes I even put it in the food.

dsi1 wrote:
> sf wrote:
>> On Mon, 17 Aug 2009 13:34:43 -0400, "bolivar" >
>> wrote:
>>
>>> There may be a place closer than you think. McD's has a very good
>>> gravy biscuit on their breakfast menu, at least in the South they do.
>>> Lots of sausage and pepper, pretty spicey. Don't dismiss the idea out
>>> of hand simply because it's McD's. It IS good!! Won't cost much to
>>> give it a try and decide for yourself.
>>
>> I think biscuits & gravy at McD is a regional thing. None here.
>>
>
> We can get Spam and eggs and rice at our McDonald's. Yippie! Oddly
> enough, I've never had biscuits with sausage gravy although I've been
> thinking that I'd like it. The funny part is that I've been thinking
> this for decades. :-) I'll have to make it before I croak.
>
> BTW, I made some chorizo. It's good stuff, and it would have never
> occurred to me that I could make it. Thanks!

Does the Spam imply you are in Hawaii?

--
Jean B.

sf said...

> On Mon, 17 Aug 2009 15:44:17 -0500, Andy > wrote:
>
>>sf,
>>
>>Don't ever let me catch you at a McDonalds. Why I, I, I couldn't ask
>>for your hand in marriage!
>
> No, you couldn't - but you could be my fwiend anyway.


sf,

I'm reminded of the never-ending argument between the masochist and the
sadist.

Masochist says "HURT ME!"

Sadist says "NO!"

I wasn't there.

Andy

sf wrote:
> On Mon, 17 Aug 2009 10:23:43 -1000, dsi1
> > wrote:
>
>> We can get Spam and eggs and rice at our McDonald's. Yippie! Oddly
>> enough, I've never had biscuits with sausage gravy although I've been
>> thinking that I'd like it. The funny part is that I've been thinking
>> this for decades. :-) I'll have to make it before I croak.
>>
>> BTW, I made some chorizo. It's good stuff, and it would have never
>> occurred to me that I could make it. Thanks!
>
> Fabulous! I'm glad it worked for you. What have you made with the
> chorizo or are you just doing chorizo & eggs for now?

It's just chorizo and eggs for now. Baby steps first. I'm zeroing in on
the taste - a bit of sugar and a tiny bit more vinegar. The next batch
is gonna be perfect. Looks like I don't have to worry about lack of
chorizo anymore.

I drove past the Jack-in-the-box down the street and it seems they have
chorizo and eggs in a tortilla. This is great. I'm gonna be all over
that one - well, at least one time.

>
> Hey, biscuits & gravy is just as easy!
>
> Take any amount of commercial bulk sausage and brown it. The stuff
> they make these days isn't very fatty, so I won't tell you to drain
> and leave a little fat in the pan... anyway, sprinkle a little all
> purpose flour over the browned sausage and stir it around for a minute
> which cooks the flour but doesn't brown it, then add milk. You're
> making a kinda sorta béchamel (so eyeball the fat, flour & milk
> accordingly) with chunks of sausage in it... cover and let thicken
> like you would any flour based cream sauce. Correct the seasonings
> with salt & pepper. I like to add a drop or two of Lea & Perrins at
> the end to round out flavors.

I have made white sauce although never with sausage or sausage drippings
but how hard could it be? :-) One question - you add the flour while the
sausage are still in the pan? I would have guessed that you'd have to
remove the sausage first but you're the expert here. Lea & Perrins will
be added - you can count on that. As well as Tabasco. Out of respect for
the South, no Sriracha will be added - at least not the first time. :-)


>
> Serve over split biscuits.
>
> The can popping type biscuit is fine for biscuits & gravy. You don't
> need to get fancy for this and everything is finished at the same
> time! HTH
>

On 2009-08-17, sf > wrote:
>
> Whatever you do, don't order biscuits and gravy in a restaurant! I've
> never had one I liked, the gravy tastes like warmed wallpaper paste.
> Make it at home.

Specially the chains Andy mentioned. Pure crap.

nb

notbob said...

> On 2009-08-17, sf > wrote:
>>
>> Whatever you do, don't order biscuits and gravy in a restaurant! I've
>> never had one I liked, the gravy tastes like warmed wallpaper paste.
>> Make it at home.
>
> Specially the chains Andy mentioned. Pure crap.
>
> nb


nb,,

Whatever your name actually is ("coward"), feel free to be miserable for the
rest of your miserable life. We understand..

Andy

On 2009-08-17, sf > wrote:

> Hey, biscuits & gravy is just as easy!

(snip cooking method)

If you absolutely must have B&G and are even lazier than me, you can
pull off a pretty good version with Pillsbury frozen biscuits and an
envelope of a pre-fab country gravy (add bacon grease). My mom has a
dozen different brands of country gravy, most just ok. One brand,
Williams, is surprisingly tasty. It even has what appears to be real
bits of sausage included (don't ask). This combo may be blasphemy, but
it's 10 times better than the garbage the sell at ISLOP, Cocrap's, or
Dummy's or any of those other horrid breakfast chains. I know, cuz
I've tried 'em all. They're all crap.

When I do get the urge, I make up a batch, top with a couple over easy
eggs and Cholula and dig in. If you've got a cube steak laying
around, bread it up and add chicken fried steak to the meal. Yum!

nb

On 2009-08-17, George Shirley > wrote:

> That list is not complete, the McDonald's around here only have one size
> of biscuit....

Yeah. Smaller.

nb

On 2009-08-17, Andy > wrote:

> Whatever your name actually is ("coward"), feel free to be miserable for the
> rest of your miserable life. We understand..

Apparently not. You seem to be unable to separate my criticism of
eating establishments from yourself, personally, which I couldn't care
less about. If you choose to patronize them, fine by me. I still
don't care.

nb

On Mon, 17 Aug 2009 11:50:41 -1000, dsi1
> wrote:

>I have made white sauce although never with sausage or sausage drippings
>but how hard could it be? :-)

Easy Peasy, but I wanted you to know so you can eyeball the fat, flour
& milk. No measuring is necessary as long as you have a grasp of the
concept.

>One question - you add the flour while the sausage are still in the pan?

As odd as it sounds, yes ~and~ *no* lumps... that's the best part!

>I would have guessed that you'd have to remove the sausage
>first but you're the expert here.

As a biscuits & gravy novice (never even ate it until my oldest was
10), I watched one of my kid's parents make it that way (my child was
begging me to learn how from that person) and the method hasn't failed
me yet. Good luck and good eating!

--
I love cooking with wine.
Sometimes I even put it in the food.

On Mon, 17 Aug 2009 16:50:40 -0500, Andy > wrote:

>sf said...
>
>> On Mon, 17 Aug 2009 15:44:17 -0500, Andy > wrote:
>>
>>>sf,
>>>
>>>Don't ever let me catch you at a McDonalds. Why I, I, I couldn't ask
>>>for your hand in marriage!
>>
>> No, you couldn't - but you could be my fwiend anyway.
>
>
>sf,
>
>I'm reminded of the never-ending argument between the masochist and the
>sadist.
>
>Masochist says "HURT ME!"
>
>Sadist says "NO!"
>
>I wasn't there.
>
<laugh!>

--
I love cooking with wine.
Sometimes I even put it in the food.

Jean B. wrote:
>
> Does the Spam imply you are in Hawaii?
>

Yes is does, unless there's other places one could get Spam at a
McDonald's. Samoa? Guam? I donno. We can also get a red, sweet,
non-carbonated fruit punch drink here too. If I recall correctly, they
even sell saimin noodles, too. I don't think that would be very good.

It's a smart move on McDonald's part to allow regional favorites.

sf wrote:
> On Mon, 17 Aug 2009 11:50:41 -1000, dsi1
> > wrote:
>
>> I have made white sauce although never with sausage or sausage drippings
>> but how hard could it be? :-)
>
> Easy Peasy, but I wanted you to know so you can eyeball the fat, flour
> & milk. No measuring is necessary as long as you have a grasp of the
> concept.

I can eyeball it although, I'll bet I use more flour than you would. Oh
well, just as long as it's smooth. :-) The white sauce is a great thing
as it opens the way towards dishes like mac and cheese and that funny
stuff with tuna and peas and carrots that you put on toast as well as
chicken pot pies - which I think I'm gonna make. Maybe this evening.
I've been trying to get the kids to learn cause it's important stuff but
I guess they ain't ready.

>
>> One question - you add the flour while the sausage are still in the pan?
>
> As odd as it sounds, yes ~and~ *no* lumps... that's the best part!
>
>> I would have guessed that you'd have to remove the sausage
>> first but you're the expert here.
>
> As a biscuits & gravy novice (never even ate it until my oldest was
> 10), I watched one of my kid's parents make it that way (my child was
> begging me to learn how from that person) and the method hasn't failed
> me yet. Good luck and good eating!
>

"Andy" > wrote in message ...
> Biscuits & Gravy
>
> I've got five choices:
>
> Denny's
> IHOP
> Perkins
>
> There's not an IHOP for 8.1 miles from home. Denny's uses a milk gravy. No
> sausage gravy to be sure! There's a Perkins closer but I've tried them
> already and they don't serve up decent biscuits and gravy (same milk gravy
> as Denny's), compared to the Perkins in Florida that got me addicted to
> the
> real stuff in the first place! $2.00 all-you-can-eat Sunday buffet brunch,
> It was there that I learned the true meaning of life. :9
>
> There's always the VFW in town, once a month. They do it right, only once
> a
> month.
>
> Who doesn't love biscuits & gravy?


Done right, they are the best. I love them. Also creamed chipped beef on
biscuits. My favorite.

Paul

notbob said...

> On 2009-08-17, Andy > wrote:
>
>> Whatever your name actually is ("coward"), feel free to be miserable
>> for the rest of your miserable life. We understand..
>
> Apparently not. You seem to be unable to separate my criticism of
> eating establishments from yourself, personally, which I couldn't care
> less about. If you choose to patronize them, fine by me. I still
> don't care.
>
> nb


You pretended to be so friendly in rfc chat. You were obviously as two
faced then as you are now.

Guess you must be a two-faced asshole 'round the clock!

Sure had us fooled!

Andy

If you have a Cracker Barrel in your part of the country, they make a
pretty mean biscuits and gravy.

On Mon, 17 Aug 2009 13:02:20 -1000, dsi1
> wrote:

>sf wrote:
>> On Mon, 17 Aug 2009 11:50:41 -1000, dsi1
>> > wrote:
>>
>>> I have made white sauce although never with sausage or sausage drippings
>>> but how hard could it be? :-)
>>
>> Easy Peasy, but I wanted you to know so you can eyeball the fat, flour
>> & milk. No measuring is necessary as long as you have a grasp of the
>> concept.
>
>I can eyeball it although, I'll bet I use more flour than you would. Oh
>well, just as long as it's smooth. :-)

OK, let's say 1-1-1 = 1T fat, 1T flour, 1cup milk. You can add a
little more flour, but I wouldn't overdo it. White sauce is a thing
of beauty, even when it's biscuits & gravy.

>The white sauce is a great thing
>as it opens the way towards dishes like mac and cheese and that funny
>stuff with tuna and peas and carrots that you put on toast as well as
>chicken pot pies - which I think I'm gonna make. Maybe this evening.
>I've been trying to get the kids to learn cause it's important stuff but
>I guess they ain't ready.

How old are they? Try making pizza at home. That'll hook them into
cooking.

--
I love cooking with wine.
Sometimes I even put it in the food.

sf wrote:

>
> OK, let's say 1-1-1 = 1T fat, 1T flour, 1cup milk. You can add a
> little more flour, but I wouldn't overdo it. White sauce is a thing
> of beauty, even when it's biscuits & gravy.

I use more flour cause I don't want to use a lot of fat - it comes out
pretty much the same. I agree - white sauce is one of man's greatest
inventions.

>
>> The white sauce is a great thing
>> as it opens the way towards dishes like mac and cheese and that funny
>> stuff with tuna and peas and carrots that you put on toast as well as
>> chicken pot pies - which I think I'm gonna make. Maybe this evening.
>> I've been trying to get the kids to learn cause it's important stuff but
>> I guess they ain't ready.
>
> How old are they? Try making pizza at home. That'll hook them into
> cooking.
>

I used to make pizza with the kids - they're kinda old these days - 15
and 18. My 18 year old son asked me to teach him how I made my last
batch of oatmeal cookies. The new recipe on the box of Quaker Oats was
made with butter instead of shortening like the old days. This results
in a cookie that flattens like a blown tire. I don't like the look or
the texture. Welcome to the non-hydrogenation of America. :-)

On 2009-08-17, Andy > wrote:

> You pretended to be so friendly in rfc chat. You were obviously as two
> faced then as you are now.

"Mommy, the big kids are being mean to me"

Get away, kid. Ya' bother me.

nb

On Aug 17, 12:34*pm, "bolivar" > wrote:
> "Andy" > wrote in ...
> > Biscuits & Gravy
>
> > Denny's
> > IHOP
> > Perkins
>
> > Who doesn't love biscuits & gravy?
>
> > Andy <--- The fifth choice
>
> There may be a place closer than you think. *McD's has a very good gravy
> biscuit on their breakfast menu, at least in the South they do. Lots of
> sausage and pepper, pretty spicey. Don't dismiss the idea out of hand simply
> because it's McD's. *It IS good!! *Won't cost much to give it a try and
> decide for yourself.
>
> Boli

So does Hardee's
Lynn in Fargo

On Mon, 17 Aug 2009 14:03:40 -1000, dsi1
> wrote:

>I used to make pizza with the kids - they're kinda old these days - 15
>and 18. My 18 year old son asked me to teach him how I made my last
>batch of oatmeal cookies. The new recipe on the box of Quaker Oats was
>made with butter instead of shortening like the old days. This results
>in a cookie that flattens like a blown tire. I don't like the look or
>the texture. Welcome to the non-hydrogenation of America. :-)

Hey, cookies are a start! It seems to me that pizza is an even better
way to hook them in, considering their age and specific tastes. Pizza
is a great way to allow them to accommodate their particular wants and
needs in a meal, which may even ignite a cooking spark for you to
build on.

My kids are wonderful cooks now. We cooked together often when they
were kids. I told them that they didn't need to be a good cook, they
only needed to be a good reader... meaning to be able to read a
recipe. The important fact is they were open to cooking and
ultimately experimenting with flavors. Both can turn out fabulous
meals that are not presumptuous, but take courage and a good palette
to make.

Considering their age... have you thought about teaching them to BBQ?
(I'm not talking about the slow cooking/smoking kind) Heck, in
Hawaii... you have huli huli and imu too. Take a chance, it might
work out... my kids have always liked to cook for their friends, maybe
yours will too.

--
I love cooking with wine.
Sometimes I even put it in the food.

On Mon, 17 Aug 2009 16:11:43 -0700, The Other Guy
> wrote:

>On Mon, 17 Aug 2009 14:35:50 -0700, sf > wrote:
>
>
>>Southern California?
>
>There's ANOTHER part??
>

LOLOL!

--
I love cooking with wine.
Sometimes I even put it in the food.

notbob said...

> On 2009-08-17, Andy > wrote:
>
>> You pretended to be so friendly in rfc chat. You were obviously as two
>> faced then as you are now.
>
> "Mommy, the big kids are being mean to me"
>
> Get away, kid. Ya' bother me.
>
> nb


I get it. nb stands for nobody!!!

dsi1 wrote:
> Jean B. wrote:
>>
>> Does the Spam imply you are in Hawaii?
>>
>
> Yes is does, unless there's other places one could get Spam at a
> McDonald's. Samoa? Guam? I donno. We can also get a red, sweet,
> non-carbonated fruit punch drink here too. If I recall correctly, they
> even sell saimin noodles, too. I don't think that would be very good.
>
> It's a smart move on McDonald's part to allow regional favorites.

I wish some of those regional favorites were found elsewhere.

--
Jean B.

Jean B. said...

>> It's a smart move on McDonald's part to allow regional favorites.
>
> I wish some of those regional favorites were found elsewhere.


McD tried to pass off a boneless McRib and a McCheesesteak sandwich. They
were laughed off the menu quite soon after.

McD just came up with a 1/3 lb. angus beef burger. About time they put tomato
on a burger. Shame about the 2.5g of transfat.

Yeah, they did tomato a burger once, a decade or so ago as if it was the
invention of the century!

That's why my town hates fastfoodmongers like McD. And so do I.

Andy

Andy wrote:
> Jean B. said...
>
>>> It's a smart move on McDonald's part to allow regional favorites.
>> I wish some of those regional favorites were found elsewhere.
>
>
> McD tried to pass off a boneless McRib and a McCheesesteak sandwich. They
> were laughed off the menu quite soon after.
>
> McD just came up with a 1/3 lb. angus beef burger. About time they put tomato
> on a burger. Shame about the 2.5g of transfat.
>
> Yeah, they did tomato a burger once, a decade or so ago as if it was the
> invention of the century!
>
> That's why my town hates fastfoodmongers like McD. And so do I.
>
> Andy

Didn't I just read that they were about to have/have some rib
thing now? Or was that another fast food chain?



--
Jean B.

Jean B. said...

> Andy wrote:
>> Jean B. said...
>>
>>>> It's a smart move on McDonald's part to allow regional favorites.
>>> I wish some of those regional favorites were found elsewhere.
>>
>>
>> McD tried to pass off a boneless McRib and a McCheesesteak sandwich.
>> They were laughed off the menu quite soon after.
>>
>> McD just came up with a 1/3 lb. angus beef burger. About time they put
>> tomato on a burger. Shame about the 2.5g of transfat.
>>
>> Yeah, they did tomato a burger once, a decade or so ago as if it was
>> the invention of the century!
>>
>> That's why my town hates fastfoodmongers like McD. And so do I.
>>
>> Andy
>
> Didn't I just read that they were about to have/have some rib
> thing now? Or was that another fast food chain?


Jean B.,

I dunno! Did you read it in a book?

Best,

Andy

Andy wrote:
> Jean B. said...
>
>> Andy wrote:
>>> Jean B. said...
>>>
>>>>> It's a smart move on McDonald's part to allow regional favorites.
>>>> I wish some of those regional favorites were found elsewhere.
>>>
>>> McD tried to pass off a boneless McRib and a McCheesesteak sandwich.
>>> They were laughed off the menu quite soon after.
>>>
>>> McD just came up with a 1/3 lb. angus beef burger. About time they put
>>> tomato on a burger. Shame about the 2.5g of transfat.
>>>
>>> Yeah, they did tomato a burger once, a decade or so ago as if it was
>>> the invention of the century!
>>>
>>> That's why my town hates fastfoodmongers like McD. And so do I.
>>>
>>> Andy
>> Didn't I just read that they were about to have/have some rib
>> thing now? Or was that another fast food chain?
>
>
> Jean B.,
>
> I dunno! Did you read it in a book?
>
> Best,
>
> Andy

I dunno where I got that from. I don't watch TV, so it wasn't a
commercial. Oh! It must have been in a newspaper insert.

--
Jean B.

On Tue, 18 Aug 2009 08:48:08 -0500, Andy > wrote:

>McD tried to pass off a boneless McRib

The original McRib that you could actually see pockets where the ribs
came from was very good. I got that kind down at my Mom's in the
outer reaches of San Diego County. McRibs didn't appear up here until
it was just ground pork with grill marks masquerading as a "McRib"...
a mere shadow of what made it past the consumer taste tests. I wasn't
sorry to see it go.

--
I love cooking with wine.
Sometimes I even put it in the food.

Jean B. wrote:
> dsi1 wrote:
>> Jean B. wrote:
>>>
>>> Does the Spam imply you are in Hawaii?
>>>
>>
>> Yes is does, unless there's other places one could get Spam at a
>> McDonald's. Samoa? Guam? I donno. We can also get a red, sweet,
>> non-carbonated fruit punch drink here too. If I recall correctly, they
>> even sell saimin noodles, too. I don't think that would be very good.
>>
>> It's a smart move on McDonald's part to allow regional favorites.
>
> I wish some of those regional favorites were found elsewhere.
>

McDonald's is pretty good at regional items on it's menu. They've had
hot mango pies and as well as taro/poi pies. The mango ain't too bad but
I'd recommend passing on the poi pie. :-)

dsi1 said...

> Jean B. wrote:
>> dsi1 wrote:
>>> Jean B. wrote:
>>>>
>>>> Does the Spam imply you are in Hawaii?
>>>>
>>>
>>> Yes is does, unless there's other places one could get Spam at a
>>> McDonald's. Samoa? Guam? I donno. We can also get a red, sweet,
>>> non-carbonated fruit punch drink here too. If I recall correctly, they
>>> even sell saimin noodles, too. I don't think that would be very good.
>>>
>>> It's a smart move on McDonald's part to allow regional favorites.
>>
>> I wish some of those regional favorites were found elsewhere.
>>
>
> McDonald's is pretty good at regional items on it's menu. They've had
> hot mango pies and as well as taro/poi pies. The mango ain't too bad but
> I'd recommend passing on the poi pie. :-)


dsi1,

Never checked the nutrition/ingredients obviously!

To declare McD good is pure assholism!!!

Andy

sf wrote:
> On Mon, 17 Aug 2009 14:03:40 -1000, dsi1
> > wrote:
>
>> I used to make pizza with the kids - they're kinda old these days - 15
>> and 18. My 18 year old son asked me to teach him how I made my last
>> batch of oatmeal cookies. The new recipe on the box of Quaker Oats was
>> made with butter instead of shortening like the old days. This results
>> in a cookie that flattens like a blown tire. I don't like the look or
>> the texture. Welcome to the non-hydrogenation of America. :-)
>
> Hey, cookies are a start! It seems to me that pizza is an even better
> way to hook them in, considering their age and specific tastes. Pizza
> is a great way to allow them to accommodate their particular wants and
> needs in a meal, which may even ignite a cooking spark for you to
> build on.
>
> My kids are wonderful cooks now. We cooked together often when they
> were kids. I told them that they didn't need to be a good cook, they
> only needed to be a good reader... meaning to be able to read a
> recipe. The important fact is they were open to cooking and
> ultimately experimenting with flavors. Both can turn out fabulous
> meals that are not presumptuous, but take courage and a good palette
> to make.
>
> Considering their age... have you thought about teaching them to BBQ?
> (I'm not talking about the slow cooking/smoking kind) Heck, in
> Hawaii... you have huli huli and imu too. Take a chance, it might
> work out... my kids have always liked to cook for their friends, maybe
> yours will too.
>

My son made spaghetti last night for himself and he did ok. It was
pretty cute. He measured out the water into the pan. I told him not to
measure water for pasta. I told him to "just fill it up to here" and
that made sense to him. When the water was boiling I told him to dump
some salt into the water. He had no concept of why we salt the water and
sprinkled an 8th of a teaspoon in his hand and put that in. Most of the
salt stuck to his hand cause he held it over the boiling water while he
measured the salt into his hand. :-)

After it was boiling for a while, a kid that is staying with us
suggested that he throw a strand of spaghetti against the refrigerator
to see if it's done. My son flat out rejected that approach. Thank God!
I think he'll be a good cook - mostly I'll teach him methods and not
much recipes and he'll figure out the rest. :-)

He has told me that he's gonna try being a vegan for a while. Oh boy!

Andy wrote:

>
> dsi1,
>
> Never checked the nutrition/ingredients obviously!
>
> To declare McD good is pure assholism!!!

I think perhaps you're not a very nice man. :-)

>
> Andy

Andy > wrote in :

> Biscuits & Gravy
>
> I've got five choices:
>
> Denny's
> IHOP
> Perkins
>
> There's not an IHOP for 8.1 miles from home. Denny's uses a milk
> gravy. No sausage gravy to be sure!

My mom, from Appalchia, makes her gravy with bacon grease. Sausage gravy
just doesn't cut it.



--

Charles
The significant problems we face cannot be solved
at the same level of thinking we were at when we
created them. Albert Einstein

dsi1 said...

> My son made spaghetti last night for himself and he did ok. It was
> pretty cute.


What bullshit!

Andy

dsi1 said...

> Andy wrote:
>
>>
>> dsi1,
>>
>> Never checked the nutrition/ingredients obviously!
>>
>> To declare McD good is pure assholism!!!
>
> I think perhaps you're not a very nice man. :-)

Darn right When I'm face to face with an idiot such as yourself!

Andy

Andy wrote:
> dsi1 said...
>
>> My son made spaghetti last night for himself and he did ok. It was
>> pretty cute.
>
>
> What bullshit!
>
> Andy

You bad man! :-)

Charles Quinn said...

> Andy > wrote in :
>
>> Biscuits & Gravy
>>
>> I've got five choices:
>>
>> Denny's
>> IHOP
>> Perkins
>>
>> There's not an IHOP for 8.1 miles from home. Denny's uses a milk
>> gravy. No sausage gravy to be sure!
>
> My mom, from Appalchia, makes her gravy with bacon grease. Sausage gravy
> just doesn't cut it.


Sausage, bacon... yeah, it's a coin toss.

Andy

dsi1 said...

> Andy wrote:
>> dsi1 said...
>>
>>> My son made spaghetti last night for himself and he did ok. It was
>>> pretty cute.
>>
>>
>> What bullshit!
>>
>> Andy
>
> You bad man! :-)


Yeah... I can be.

Andy

Andy wrote:
> dsi1 said...
>
>> Andy wrote:
>>> dsi1 said...
>>>
>>>> My son made spaghetti last night for himself and he did ok. It was
>>>> pretty cute.
>>>
>>> What bullshit!
>>>
>>> Andy
>> You bad man! :-)
>
>
> Yeah... I can be.
>
> Andy

Man, I'm starting to dig this place now! I'm guessing it's happy hour
where you're at. Am I right? :-)