On Tuesday, October 25, 2016 at 3:39:02 PM UTC-5, Cindy Hamilton wrote:
>
> I'm
> just not that into gravy. Even on Thanksgiving, I put a little
> on my turkey, but none on the potatoes or stuffing.
>
> Cindy Hamilton
>
>
The only time I put gravy on turkey or dressing is when they're
both dry as a bone. One of my sisters-in-law can make exceptionally
dry dressing.

:-(

On Tue, 25 Oct 2016 12:49:51 -0700 (PDT), Cindy Hamilton
> wrote:

> On Tuesday, October 25, 2016 at 2:39:08 PM UTC-4, wrote:
>
> > Never had good sawmill gravy for breakfast?
>
> I can't speak for Graham, but I've never had any gravy for breakfast.
> I'm not likely to start now; who needs those calories?
>
Homemade is delicious, but it's not a Michigan thing. When my oldest
was 8-10, he came home raving about the biscuits & gravy that his
friend's father had made for breakfast after a sleep over and wanted
me to make it... except I'd never heard of it before. His father,
very kindly, taught me how.

My husband doesn't like biscuits and gravy to this day. His needs are
simple, especially when it comes to breakfast.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On Tue, 25 Oct 2016 17:26:19 -0400, Dave Smith
> wrote:

> On 2016-10-25 4:38 PM, Cindy Hamilton wrote:
>
>
> > If I want an indulgent breakfast, it'll be Eggs Benedict.
>
>
> That is as decadent as I need to get for an indulgent breakfast, either
> that or eggs Florentine.
>
Restaurants mainly serve lumpy wallpaper paste, so biscuits & gravy
are a family treat at home for me - and I'd rather order Eggs Benedict
or Florentine in a restaurant.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On Tue, 25 Oct 2016 17:39:36 -0400, jmcquown >
wrote:

> On 10/25/2016 5:16 PM, l not -l wrote:
> > But, chicken ala king; that's more a brunch item. 8-)
> >
> Ah, there's something I haven't seen in a long time. Chicken ala king
> served on a pattie shell. Hmmm, haven't seen a pattie shell in a while,
> either.
>
They're in the freezer section, easily mistaken for the puff pastry
that doesn't have shells punched in it.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On Tue, 25 Oct 2016 17:39:36 -0400, jmcquown >
wrote:

>On 10/25/2016 5:16 PM, l not -l wrote:
>> But, chicken ala king; that's more a brunch item. 8-)
>>
>Ah, there's something I haven't seen in a long time. Chicken ala king
>served on a pattie shell. Hmmm, haven't seen a pattie shell in a while,
>either.

I saw pattie shells (aka "vol-au-vent") on The Great British Baking
Competition a couple of weeks ago.

THey were filling them with all kinds of stuff.

Doris

"Doris Night" > wrote in message
...
> On Tue, 25 Oct 2016 17:39:36 -0400, jmcquown >
> wrote:
>
>>On 10/25/2016 5:16 PM, l not -l wrote:
>>> But, chicken ala king; that's more a brunch item. 8-)
>>>
>>Ah, there's something I haven't seen in a long time. Chicken ala king
>>served on a pattie shell. Hmmm, haven't seen a pattie shell in a while,
>>either.
>
> I saw pattie shells (aka "vol-au-vent") on The Great British Baking
> Competition a couple of weeks ago.
>
> THey were filling them with all kinds of stuff.
>
> Doris

That's one cooking show I love.

Cheri

On Tue, 25 Oct 2016 15:37:19 -0700 (PDT), "
> wrote:

>On Tuesday, October 25, 2016 at 3:39:02 PM UTC-5, Cindy Hamilton wrote:
>>
>> I'm
>> just not that into gravy. Even on Thanksgiving, I put a little
>> on my turkey, but none on the potatoes or stuffing.
>>
>> Cindy Hamilton
>>
>>
>The only time I put gravy on turkey or dressing is when they're
>both dry as a bone. One of my sisters-in-law can make exceptionally
>dry dressing.

I get dry dressing and dry turkey whenever I eat at any of my in-law's
houses.

Doris

On Tuesday, October 25, 2016 at 9:33:50 PM UTC-5, Doris Night wrote:
>
> On Tue, 25 Oct 2016 15:37:19 -0700 (PDT), "
> > wrote:
>
> >On Tuesday, October 25, 2016 at 3:39:02 PM UTC-5, Cindy Hamilton wrote:
> >>
> >> I'm
> >> just not that into gravy. Even on Thanksgiving, I put a little
> >> on my turkey, but none on the potatoes or stuffing.
> >>
> >> Cindy Hamilton
> >>
> >>
> >The only time I put gravy on turkey or dressing is when they're
> >both dry as a bone. One of my sisters-in-law can make exceptionally
> >dry dressing.
>
> I get dry dressing and dry turkey whenever I eat at any of my in-law's
> houses.
>
> Doris
>
>
You have my sympathy.

Do you reckon your in-law's are related to my in-law's???

In article >,
says...
>
> On Tuesday, October 25, 2016 at 1:27:38 PM UTC-5, graham wrote:
> > On 10/25/2016 12:24 PM, wrote:
> > > On Tuesday, October 25, 2016 at 8:57:50 AM UTC-5, Jill McQuown wrote:
> > >>
> > >> On 10/23/2016 8:10 PM, wrote:
> > >>
> > >>> 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
> > >>
> > >>
> > > It was simply terrible.
> > >
> > As is the thought of gravy for breakfast:-)
> >
> >
> Never had good sawmill gravy for breakfast? I'm not talking
> about a beef gravy such as served over mashed potatoes. Nor
> am I talking about a chicken gravy such as notbob tries to pass
> off as a breakfast gravy.
>
> A beef or a chicken based gravy is as different from a sawmill
> gravy as chocolate cake is to liver and onions.

Why do they call it swmill gravy?

Janet UK

In article >,
says...
>
> On Tue, 25 Oct 2016 17:39:36 -0400, jmcquown >
> wrote:
>
> >On 10/25/2016 5:16 PM, l not -l wrote:
> >> But, chicken ala king; that's more a brunch item. 8-)
> >>
> >Ah, there's something I haven't seen in a long time. Chicken ala king
> >served on a pattie shell. Hmmm, haven't seen a pattie shell in a while,
> >either.
>
> I saw pattie shells (aka "vol-au-vent") on The Great British Baking
> Competition a couple of weeks ago.

oh, so that's what a US patty shell is :-)
>
> THey were filling them with all kinds of stuff.

We often see filled vol au vents at parties, wedding receptions, etc.
When I was taught to make puff pastry in cookery classes at school, we
used it to make vol au vents with a creamy mushroom filling.

Janet UK

In article > , Janet
says...
>
> In article >,
> says...
> >
> > Never had good sawmill gravy for breakfast? I'm not talking
> > about a beef gravy such as served over mashed potatoes. Nor
> > am I talking about a chicken gravy such as notbob tries to pass
> > off as a breakfast gravy.
> >
> > A beef or a chicken based gravy is as different from a sawmill
> > gravy as chocolate cake is to liver and onions.
>
> Why do they call it swmill gravy?

Who would call it that? I can't even say that.

On Tuesday, October 25, 2016 at 6:37:22 PM UTC-4, wrote:
> On Tuesday, October 25, 2016 at 3:39:02 PM UTC-5, Cindy Hamilton wrote:
> >
> > I'm
> > just not that into gravy. Even on Thanksgiving, I put a little
> > on my turkey, but none on the potatoes or stuffing.
> >
> > Cindy Hamilton
> >
> >
> The only time I put gravy on turkey or dressing is when they're
> both dry as a bone. One of my sisters-in-law can make exceptionally
> dry dressing.
>
> :-(

My husband irrigates all three (meat, dressing, potatoes) with gravy,
even though we stuff the bird (moist) and he prefers dark meat (also
moist).

Cindy Hamilton

On Wednesday, October 26, 2016 at 6:52:08 AM UTC-4, Bruce wrote:
> In article > , Janet
> says...
> >
> > In article >,
> > says...
> > >
> > > Never had good sawmill gravy for breakfast? I'm not talking
> > > about a beef gravy such as served over mashed potatoes. Nor
> > > am I talking about a chicken gravy such as notbob tries to pass
> > > off as a breakfast gravy.
> > >
> > > A beef or a chicken based gravy is as different from a sawmill
> > > gravy as chocolate cake is to liver and onions.
> >
> > Why do they call it swmill gravy?
>
> Who would call it that? I can't even say that.

Simple typo for "sawmill". Sawmill gravy allegedly originated in
logging camps or sawmills, to feed hungry workers.


Cindy Hamilton

"Bruce" wrote in message
T...

In article > , Janet
says...
>
> In article >,
> says...
> >
> > Never had good sawmill gravy for breakfast? I'm not talking
> > about a beef gravy such as served over mashed potatoes. Nor
> > am I talking about a chicken gravy such as notbob tries to pass
> > off as a breakfast gravy.
> >
> > A beef or a chicken based gravy is as different from a sawmill
> > gravy as chocolate cake is to liver and onions.
>
> Why do they call it swmill gravy?

Who would call it that? I can't even say that.

================

I saw sawmill gravy mentioned and Googled it.

I often see new stuff mentioned here and I can't keep asking so I usually
Google it.

I do say I have Googled though when I have ...



--
http://www.helpforheroes.org.uk

On 2016-10-26, Janet > wrote:
>
> Why do they call it swmill gravy?

Cuz "white sludge made from rancid bacon grease, bleached pwdr derived
from whole grains, and pus filled moo juice", sounds a tad harsh.

nb

On 10/26/2016 10:03 AM, notbob wrote:
> On 2016-10-26, Janet > wrote:
>>
>> Why do they call it swmill gravy?
>
> Cuz "white sludge made from rancid bacon grease, bleached pwdr derived
> from whole grains, and pus filled moo juice", sounds a tad harsh.
>
> nb
>
Uh... the "sawmill" gravy I've made didn't call for rancid bacon grease.
Then again, I'm not one to save bacon grease like a miser with a jar
of it next to the stove.

Bleached flour... whatcha gonna tout next, gluten free flour? A scant
tablespoonful of flour serves as the thickener, then slowly add milk or
cream and whisk. Keep whisking. Or, in your case, keep whiskeying!

Jill

In article >,
Cindy Hamilton says...
>
> On Wednesday, October 26, 2016 at 6:52:08 AM UTC-4, Bruce wrote:
> > In article > , Janet
> > says...
> > >
> > > In article >,
> > > says...
> > > >
> > > > Never had good sawmill gravy for breakfast? I'm not talking
> > > > about a beef gravy such as served over mashed potatoes. Nor
> > > > am I talking about a chicken gravy such as notbob tries to pass
> > > > off as a breakfast gravy.
> > > >
> > > > A beef or a chicken based gravy is as different from a sawmill
> > > > gravy as chocolate cake is to liver and onions.
> > >
> > > Why do they call it swmill gravy?
> >
> > Who would call it that? I can't even say that.
>
> Simple typo for "sawmill".

Doesn't she live on a little island? Could be the local dialect.

On 2016-10-26, jmcquown > wrote:

> tablespoonful of flour serves as the thickener, then slowly add milk or
> cream and whisk. Keep whisking. Or, in your case, keep whiskeying!

Hey, I resemble that remark!!

nb

In article >, Ophelia says...
>
> "Bruce" wrote in message
> T...
>
> In article > , Janet
> says...
> >
> > In article >,
> > says...
> > >
> > > Never had good sawmill gravy for breakfast? I'm not talking
> > > about a beef gravy such as served over mashed potatoes. Nor
> > > am I talking about a chicken gravy such as notbob tries to pass
> > > off as a breakfast gravy.
> > >
> > > A beef or a chicken based gravy is as different from a sawmill
> > > gravy as chocolate cake is to liver and onions.
> >
> > Why do they call it swmill gravy?
>
> Who would call it that? I can't even say that.
>
> ================
>
> I saw sawmill gravy mentioned and Googled it.
>
> I often see new stuff mentioned here and I can't keep asking so I usually
> Google it.
>
> I do say I have Googled though when I have ...

I know what you mean

"Bruce" wrote in message
T...

In article >,
Cindy Hamilton says...
>
> On Wednesday, October 26, 2016 at 6:52:08 AM UTC-4, Bruce wrote:
> > In article > , Janet
> > says...
> > >
> > > In article >,
> > > says...
> > > >
> > > > Never had good sawmill gravy for breakfast? I'm not talking
> > > > about a beef gravy such as served over mashed potatoes. Nor
> > > > am I talking about a chicken gravy such as notbob tries to pass
> > > > off as a breakfast gravy.
> > > >
> > > > A beef or a chicken based gravy is as different from a sawmill
> > > > gravy as chocolate cake is to liver and onions.
> > >
> > > Why do they call it swmill gravy?
> >
> > Who would call it that? I can't even say that.
>
> Simple typo for "sawmill".

Doesn't she live on a little island? Could be the local dialect.

==========

Nahh that is a Scottish Island. She is from Lancashire ...



--
http://www.helpforheroes.org.uk

In article >, Ophelia says...
>
> "Bruce" wrote in message
> T...
>
> In article >,
> Cindy Hamilton says...
> >
> > On Wednesday, October 26, 2016 at 6:52:08 AM UTC-4, Bruce wrote:
> > > In article > , Janet
> > > says...
> > > >
> > > > In article >,
> > > > says...
> > > > >
> > > > > Never had good sawmill gravy for breakfast? I'm not talking
> > > > > about a beef gravy such as served over mashed potatoes. Nor
> > > > > am I talking about a chicken gravy such as notbob tries to pass
> > > > > off as a breakfast gravy.
> > > > >
> > > > > A beef or a chicken based gravy is as different from a sawmill
> > > > > gravy as chocolate cake is to liver and onions.
> > > >
> > > > Why do they call it swmill gravy?
> > >
> > > Who would call it that? I can't even say that.
> >
> > Simple typo for "sawmill".
>
> Doesn't she live on a little island? Could be the local dialect.
>
> ==========
>
> Nahh that is a Scottish Island. She is from Lancashire ...

Oh.

On 10/26/2016 12:29 PM, notbob wrote:
> On 2016-10-26, jmcquown > wrote:
>
>> tablespoonful of flour serves as the thickener, then slowly add milk or
>> cream and whisk. Keep whisking. Or, in your case, keep whiskeying!
>
> Hey, I resemble that remark!!
>
> nb
>
Love you too, sweetie.

The people cleaning up the yard waste by the ends of the driveway just
back into my neighbors car with a dump truck. Ooops.

Jill

On 2016-10-26, jmcquown > wrote:

>
> The people cleaning up the yard waste by the ends of the driveway just
> back into my neighbors car with a dump truck. Ooops.

I sincerely hope yer not "the people" and it's not yer "driveway".
Judging by yer level of levity, I suspect it is not.

nb

On Wednesday, October 26, 2016 at 5:35:59 AM UTC-5, Janet wrote:
>
> In article >,
> says...

> >
> > A beef or a chicken based gravy is as different from a sawmill
> > gravy as chocolate cake is to liver and onions.
>
> Why do they call it swmill gravy?
>
> Janet UK
>
>
Your guess is as good as mine; there's about a dozen different
answers of why and where it got its name. At home we always
just called it milk gravy.

On Wednesday, October 26, 2016 at 6:08:19 AM UTC-5, Cindy Hamilton wrote:
>
> On Tuesday, October 25, 2016 at 6:37:22 PM UTC-4, wrote:
>
> > The only time I put gravy on turkey or dressing is when they're
> > both dry as a bone. One of my sisters-in-law can make exceptionally
> > dry dressing.
> >
> > :-(
>
> My husband irrigates all three (meat, dressing, potatoes) with gravy,
> even though we stuff the bird (moist) and he prefers dark meat (also
> moist).
>
> Cindy Hamilton
>
>
Hahahahaaaaaaa! I LOVE the description 'irrigates.'