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 Biscuits and gravy

Change Page: < 123 | Showing page 3 of 3, messages 61 to 68 of 68
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ces1948

  • Total Posts: 1499
  • Joined: 8/6/2003
  • Location: Port St Lucie, Fl
Re:Biscuits and gravy Mon, 07/15/13 1:19 PM (permalink)
I was actually thinking about B and G the other day. I thinks it's available in many more parts of the country then it used to be. I never recall seeing it on a menu in California in the 60's and don't recall seeing it in Colorado or Boston in the 70's. It was also pretty unusual in most parts of Florida during those times. The only place I remember it being common was when I lived in Atlanta during the late 70's and even then it certainly wasn't on every breakfast menu like it seems it is today.
 
#61
    SeamusD

    • Total Posts: 942
    • Joined: 4/1/2008
    • Location: Syracuse, NY
    Re:Biscuits and gravy Mon, 07/15/13 2:08 PM (permalink)
    Last time I had B and G around here (other than making it myself), it was canned chicken gravy with way overcooked sausage over cold biscuits that were obviously not from scratch. I haven't been back to that place since.
     
    #62
      mhkyeung

      • Total Posts: 9
      • Joined: 7/15/2013
      • Location: toronto, XX
      Re:Biscuits and gravy Mon, 07/15/13 11:29 PM (permalink)
      I have a feeling when it's served hot, the first few bites taste amazing
      then becomes real nasty when it gets cooler
       
      #63
        ces1948

        • Total Posts: 1499
        • Joined: 8/6/2003
        • Location: Port St Lucie, Fl
        Re:Biscuits and gravy Tue, 07/16/13 12:17 AM (permalink)
        Yes I agree B and G goes rapidly downhill after about 5 minutes on the plate
         
        #64
          Foodbme

          • Total Posts: 9575
          • Joined: 9/1/2006
          • Location: Gilbert, AZ
          Re:Biscuits and gravy Tue, 07/16/13 1:21 AM (permalink)
          ces1948

          I was actually thinking about B and G the other day. I thinks it's available in many more parts of the country then it used to be. I never recall seeing it on a menu in California in the 60's and don't recall seeing it in Colorado or Boston in the 70's. It was also pretty unusual in most parts of Florida during those times. The only place I remember it being common was when I lived in Atlanta during the late 70's and even then it certainly wasn't on every breakfast menu like it seems it is today.

          Restaurant owners finally figured out it's very cheap to make and profitable. 
           
          #65
            sandrew834

            • Total Posts: 53
            • Joined: 7/22/2013
            • Location: Weston, FL
            Re:Biscuits and gravy Wed, 08/14/13 2:51 AM (permalink)
            This is a great recipe! This was my first time making this classic meal. I did find it a little bland, so I added lots of salt and pepper, and since I didn't have the proper spices, a tablespoon or two of poultry seasoning. The whole family love it.

             
            #66
              tcrouzer

              • Total Posts: 430
              • Joined: 5/26/2003
              • Location: Burlington, NC
              Re:Biscuits and gravy Wed, 08/14/13 7:01 AM (permalink)
              For those of you who make their own B&G, do you make just milk gravy or do you brown and crumble bulk sausage or sausage patties first, then add your flour and milk/water/broth to the roux? I can't imagine sausage gravy over biscuits without the cooked sausage crumbles in the gravy!
              sandrew834, I'm not sure about which "proper spices" your recipe called for, but adding some poultry seasoning was a good idea as sausage meat is often seasoned with sage, thyme, marjoram, etc. I buy a good local bulk sausage (or make my own) which doesn't need anything more than just salt and lots of pepper.
               
              #67
                Root-Beer Man

                • Total Posts: 331
                • Joined: 1/9/2006
                • Location: Noblesville, IN
                Re:Biscuits and gravy Wed, 08/14/13 4:56 PM (permalink)
                tcrouzer


                For those of you who make their own B&G, do you make just milk gravy or do you brown and crumble bulk sausage or sausage patties first, then add your flour and milk/water/broth to the roux? I can't imagine sausage gravy over biscuits without the cooked sausage crumbles in the gravy!
                sandrew834, I'm not sure about which "proper spices" your recipe called for, but adding some poultry seasoning was a good idea as sausage meat is often seasoned with sage, thyme, marjoram, etc. I buy a good local bulk sausage (or make my own) which doesn't need anything more than just salt and lots of pepper.

                We just make a milk gravy without crumbles, (called Sawmill Gravy where I grew up). The family likes it that way. I recently made a batch of the Sawmill Gravy for the kids while mom was away and they stated a preference for the usual, with sausage on the side. So, that's the way it'll be.
                 
                #68
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