Gravy

I guess this is more of a survey than anything but first I will give you my thoughts on gravy. I was brought up on gravy with everything. It was sausage gravy, fried chicken gravy, bacon gravy, roast beef drippings gravy, pork chop gravy, pork roast gravy, steak gravy.

We in the south used gravy over everything. My brother who now resides in Minneapolis married a Minneapolis lady and they call gravy white sauce. We called it gravy and we used it over everything. I used it over cornbread, rolls, bisquits, tomatoes, any meat that we had, grits, okra, beans, fried potatoes, mash potatoes, eggs and I could go on but I want. I must admit I never tried it over fruit or desserts.

Those of you who grew up in the south or others who may have roots, I would appreciate your input on your experience with gravy.

Paul E. Smith
Knoxville, TN

And don't forget the Italian neighborhoods in Philadelphia and New York that refer to tomato-based sauce as gravy.

North central Texas: white gravy on CFS, mashed potatoes, and biscuits. Not too much use of redeye gravy, although we're on the cultural divide between South and West.
Personally, I like tomato gravy on meatloaf, and deglaze the pan for a thin steak sauce (sometimes with mushrooms).

I grew up in southern OH, would that count??
A non-food related usage of the word gravy was if anyone was considered to have an easy job, it was called a "gravy job".

I ate lots of gravy growing up at my house but probably not as much as many true southerners. My mom didn't make biscuits very often so we just had gravy over bread. My dad invented "Popeye ponds" for the grandkids which was just a pond of gravy in mashed potatoes, but the kids thought it was cute and funny.

When Mom would make creamed tomatoes, I called it tomato gravy and loved it on mashed potatoes. No one else in the family did that but it was very good in my opinion. Still would like it but never make creamed anything anymore.

Donna

I grew up in Minnesota but my mother was from southern Indiana, and introduced us to what is being called here "white" gravy or sauce. What I think it was was just a flour gravy with milk, grease from hamburger or sausage, and lots of pepper. I loved it and have never been able to reproduce it, but I've had nice renditions in the South. I've never heard it called "white sauce" here in Minnesota, and it is not commonly eaten, but it's the most versatile gravy I've ever had-I would eat it over all the things Sundancer mentioned if I could make it right.

My family is from Kansas. My mother (and grandmother before her) made gravy with most any kind of meat they cooked - except steak, which was cooked on the grill. No 'drippin's'.

When my Mom made pot roast (with roasted potatoes) I would always mash them up on my plate so that I could have 'mashed' potatoes with the gravy.

I love gravy and mashed potatoes.


Dino

I have never once eaten any of the gravies that Sundancer listed! My Italian mother only made gravy once a year and that was on Thanksgiving. Sure, she made lots of tomato sauce but we just called it "sauce", I was surprised when I moved to Boston and they called is gravy.

Gravy..yummy gravy. We always had growing up(and I still carry it on), tomato gravy with bisquits/rice, liver and onions, cube steak, roasts, pork chops chicken, GRAVY! Besides the tomato gravy, all other gravies are made with drippings(grease)from the abovefried foods, a roux made with flour, and when it gets to "just that" color and smell(of course)water is added, the heck is stirred out of it, more water if needed until it's JUST ABOUT the desired thickeness, then a little evaporated milk, salt and pepper to taste. The only time we had "milk gravy" was with sausage. Gotta love gravy! Roast gravies differ slightly.

I also grew up eating gravy at about every meal. My personal favorite was fat back gravy, but I also loved fried chicken gravy with hot biscuits. We always had red eye gravy with our country ham and grits. My Mom make gravy with just about every meat that she cooked, But now we are cutting down on carbs and I haven't made gravy lately. It just isn't too good if you can't have rice, potatoes or bread with it.

Here in Ohio, we make white gravy for sausage and chicken too.
we call it milk gravy and it's made with the drippings left after frying chicken. yum! But yes, the no carb thing.. sigh.
We live about an hour from Amish County and it's real popular there too. Beef and pork gravy we use stock or broth, not milk.

Gravy is one of the seven culinary wonders of the world.

Just about any meat or starch goes better with gravy!

There's a lot of bad gravy out there, (think school cafeteria) but when you find a good one, it more than makes up for the others.

quote:

Originally posted by lleechef

I have never once eaten any of the gravies that Sundancer listed! My Italian mother only made gravy once a year and that was on Thanksgiving. Sure, she made lots of tomato sauce but we just called it "sauce", I was surprised when I moved to Boston and they called is gravy.

Lisa, you are missing out

Gravy is the essence of sourthern living.

Paul E. Smith
Knoxville, TN

Gravy musings:

I use a trick to somewhat reduce the calories and fat in gravies. Before making your roux pour off most of the fat, not all, and replace it with cooking oil. That leaves some of the flavor while reducing the calories. My small concession to healthy living.

As a budget traveler I am amazed that more southern motels don't serve biscuits and gravy in their complimentary breakfasts. I was offered it only once as I crossed the South...in Mayfield, KY. It's cheap and good so you would think the owners would do that more.

quote:

Originally posted by Grillmeister


Gravy musings:

I use a trick to somewhat reduce the calories and fat in gravies. Before making your roux pour off most of the fat, not all, and replace it with cooking oil. That leaves some of the flavor while reducing the calories. My small concession to healthy living.

As a budget traveler I am amazed that more southern motels don't serve biscuits and gravy in their complimentary breakfasts. I was offered it only once as I crossed the South...in Mayfield, KY. It's cheap and good so you would think the owners would do that more.

How in the world does replacing the fat with cooking oil reduce calories? Fat=oil, and gram for gram have the same number of calories. What you do lose IS the flavor. You may reduce the amount of cholesterol, but not much else.

If I had only one word to say about the preparation of gravy, or maybe two, "Wondra flour". It makes it lump free. Thanksgiving wouldn't be Thanksgiving without gravy. I too grew up in the south. Gravy was almost like a "free" food, because it didn't take anything except what was already there. I learned to make good gravy while trying to get all the stuck stuff, (which they call fond in the fancy cooking circles), off the bottom of the roasting pan. I figured it would be easier to clean if I could pry it all off. It made the best gravy ever, and since then, my pan is clean when I pour out the gravy.

quote:

Originally posted by Willly

quote:

Originally posted by Grillmeister


Gravy musings:

I use a trick to somewhat reduce the calories and fat in gravies. Before making your roux pour off most of the fat, not all, and replace it with cooking oil. That leaves some of the flavor while reducing the calories. My small concession to healthy living.

As a budget traveler I am amazed that more southern motels don't serve biscuits and gravy in their complimentary breakfasts. I was offered it only once as I crossed the South...in Mayfield, KY. It's cheap and good so you would think the owners would do that more.

How in the world does replacing the fat with cooking oil reduce calories? Fat=oil, and gram for gram have the same number of calories. What you do lose IS the flavor. You may reduce the amount of cholesterol, but not much else.

Reducing the cholesterol is EXACTLY the point. Perhaps I should have been more specific. At this point it's either do this or abandon gravy entirely...not gonna happen!

quote:

Originally posted by Sundancer7

I guess this is more of a survey than anything but first I will give you my thoughts on gravy. I was brought up on gravy with everything. It was sausage gravy, fried chicken gravy, bacon gravy, roast beef drippings gravy, pork chop gravy, pork roast gravy, steak gravy.

We in the south used gravy over everything. My brother who now resides in Minneapolis married a Minneapolis lady and they call gravy white sauce. We called it gravy and we used it over everything. I used it over cornbread, rolls, bisquits, tomatoes, any meat that we had, grits, okra, beans, fried potatoes, mash potatoes, eggs and I could go on but I want. I must admit I never tried it over fruit or desserts.

Those of you who grew up in the south or others who may have roots, I would appreciate your input on your experience with gravy.

Paul E. Smith
Knoxville, TN

We must have grown up together, although I don't recall seeing you at the table. My mother was one of the best gravy makers in the world. Gravy could allways be found on her table. Then I married into a family who cooked the same, and my wife is a great gravy maker also.

quote:

Originally posted by Donna Douglass

When Mom would make creamed tomatoes, I called it tomato gravy and loved it on mashed potatoes. No one else in the family did that but it was very good in my opinion. Still would like it but never make creamed anything anymore.

Donna

Donna--wouldnt happen to have recipe for that would ya??? Ive never had it and it intrigues me a lot!

I remember when i was young and mostly broke and hitching around the country--was always looking for a way to strecth my food budget and then was introduced to biscuits and gravy!!! What a revelation to a young New Englkand Italian american!!! Wonderful stuff-the best of which was loaded with bits of bacon or sausage or both!! and CHEAP!! A stick to your ribs meal that could hold a guy all day. Of course noiw that i have spent so much time in Californias central valley and here in Oklahoma--it is a standard at breakfast and a big part of many other meals!!! Also was surprised with Redeye gravy from a pal that sooked it like his mom when i was in Bloomington Ind---good stuff! As a lid we had gravy with beef but never white gravy--and Lisa--oddly enoiugh--this Boston area italian family called that tomato stuff "sauce" not gravy. Weird--i hear so many folks refer to Bostonian Italian using the word gravy but i never heard it till i LEFT Boston!

quote:

Originally posted by tiki

Originally posted by Donna Douglass

When Mom would make creamed tomatoes, I called it tomato gravy and loved it on mashed potatoes. No one else in the family did that but it was very good in my opinion. Still would like it but never make creamed anything anymore.

Donna

Donna--wouldnt happen to have recipe for that would ya??? Ive never had it and it intrigues me a lot!/quote]



Tiki: The attached is very similar to what I do except I use fresh tomatoes when in season.

http://www.mrbreakfast.com/superdisplay.asp?recipeid=379

Paul E. Smith
Knoxville, TN

Growing up in KC in the 30's & 40's I don't remember my mother cooking gravy at most meals. What I do remember is the drippings from any kind of meat being poured (dripped) directly over boiled potatoes. I also remember wilted lettuce which was produced by cooking bacon, adding vinegar and a little sugar and pouring it over leaf lettuce, covering for a minute and voila!. It was great. Some years ago this became a fad item in some of our local reataurants, but it wasn't nearly as good.
Does anyone else remember potatoes under grease?

quote:

Originally posted by DinoS


When my Mom made pot roast (with roasted potatoes) I would always mash them up on my plate so that I could have 'mashed' potatoes with the gravy.
Dino

I did the same thing when Mom cooked and I still do when I cook it.

MikeS.

lleechef and I have similar ethnic backgrounds, and hence, similar experiences with gravy. My Italian family only really made "gravy" (which we never used to refer to tomato sauce) for Thanksgiving dinner. And I have to say, it was completely unmemorable...brown and watery. Thanksgiving foods were never my favorites to begin with, and that gravy didn't help! My only other attempts to eat gravy since then have been at places like Cracker Barrel, and these weren't pleasant experiences either.

Thanks Paul!! Got it!

Thanks to Paul for the great breakfast Web sight.
Rex no longer in Expensive San Diego!

Paul, I grew up next door to Tennessee in North Carolina, so a certain amount of gravy flows through my veins. I remember three distinct versions of gravy that my grandma, "Mama Brooks" always had:

Mama Brooks would never use an electric or gas stove. She insisted on cooking on her wood stove right on up till 1978, when she died. At her house, there were hot homemade biscuits and gravy for breakfast every morning. She raised hogs, and there was always country ham hanging in what we called the smokehouse, along with big slabs of streaked meat and fat back. If she fried country ham for breakfast, we had red eye gravy. I liked red eye spooned over sliced tomato when they were in season, or in the winter spooned into my plate, sprinkled with brown sugar, and sopped up with a biscuit.

When she fried fat back or bacon at breakfast, we always had what we called Pore (poor) Joe. It was gravy made with meat grease, browned flour, pepper, and water instead of milk or cream. I loved it. The red eye and Pore Joe were side dishes, no matter what else we had for breakfast. She also fixed eggs or cornmeal mush along with the gravy and meat, and there was always a jar of homemade jelly or preserves and fresh butter on the table.

She also raised chickens, so on Sunday we would have either fried chicken with gravy(made with cream), pork chops with gravy, or cube steak with gravy. Of course these were all served with mashed potatoes and green beans, corn, cabbage, or any number of veggies out of the garden or one of the many jars in the canning closet.

I guess it's no wonder I'm a little on the pudgy side, because i ate all this with gusto, and would give a million bucks to be able to eat another one of her meals today.

quote:

Originally posted by Sundancer7

quote:

Originally posted by lleechef

I have never once eaten any of the gravies that Sundancer listed! My Italian mother only made gravy once a year and that was on Thanksgiving. Sure, she made lots of tomato sauce but we just called it "sauce", I was surprised when I moved to Boston and they called is gravy.

Lisa, you are missing out

Gravy is the essence of sourthern living.

Paul E. Smith
Knoxville, TN

I know, I know. Years in PA, then Europe, years in Boston and now in Alaska. Where's the gravy?

For all those who don't have the opportunity to eat gravy, wish I could have you over for supper, or lunch, or breakfast sometime - I can make some mighty good gravy. It is one of life's little pleasures and the ultimate comfort food. Of course growing up in Louisiana I ate gravy from the time I was eating "table food". In fact I think I must have been given gravy on a spoon at an extremely early age--I can't imagine life without it. Brown gravy, cream gravy, redeye gravy, sausage gravy, hamburger gravy, tomato gravy--it's all good, in my book. We love rice and gravy, potatoes and gravy, biscuits and gravy, or just plain bread and gravy. I can stand at the stove and eat almost a pan of gravy by dipping pieces of white bread in it before I pour it up and put it on the table. You can tell by looking at me that I haven't missed too many meals without my gravy!

I am one gravy-luvin woman.
When all the kids were still at home, gravy was the best way to stretch a dollar and fill up them boys when they reached the magic age of 15 and never seemed to get full.

I always kept bacon in the house just so I could make gravy, also saved any extra drippings for leaner times. One of my kids favorite meals was something they called "Hamburger Gravy". For me, bacon and pork chops give the best flavor to gravy, so I always fry 2-3 slices of bacon and then add my chicken or country fried steak to that. (yeah its frying in suet, but iffen ya gonna make gravy, make GTDF:gravy to die for/pun intended )

So when I only had the cash for a Lb. of hamburger for five of us, I would fry up the bacon, crumble it up and brown the hamburger in that, remove meat and set aside. Then use those drippings to make the gravy, adding the meat back into this 1/2 water 1/2 milk, flour S&P gravy. This concoction would be spooned over dozens of homemade biskits. Buttermilk was always too expensive, so I added a dash of vinegar to sour the milk for these "catheads" as my kids called them. I usually made green beans to go with it cos they could be had 4 cans for a buck back then.

Gravy...Nectar of the Gods for sure!


great thread!
Copper