Biscuits & Gravy Question

In article <[email hidden]>,
[email hidden] says...

Quoted message said:

I probably shouldn't have said sausage, which implies ground pork
usually spiced in some way. Actually, I've been buying ground pork
which has nada. It's cheaper than sausage and the chicken stock works
well.

nb

Fine, but don't call it sausage gravy.

--
Peter Aitken

Christine Dabney said...

Quoted message said:

I have the White Lily flour now to make really good biscuits,
and I am also thinking of fried apples alongside all this.

Apple and corn and banana fritters flash before my eyes!!! 🙂)

Andy

theChas. said...

Quoted message said:

After making the roux, to make the pork gravy, does one just add crumbled
ground pork to the roux, plus salt & pepper? Is that all there is to it?
Any other seasonings or herbs?

Well... I suggest you use white pepper to keep the dark pepper flecks to a
minimum AND some amount of cayenne for good measure.

Also, a personal preference o' mine, if you're gonna make sausage gravy AND
you're gonna make biscuits, you should also make chicken fried steaks, hash
browns and eggs and drown the chicken fried steaks in it too!!! A dollop on
the hash browns won't hurt either.

Andy
Veins of Steel

Peter A said:

Fine, but don't call it sausage gravy.

I originally called it sawmill gravy. Sometimes I call it milk or
white gravy. Since I don't always use sausage OR ground pork -
sometimes using beef, pork chops, ham, etc - I'm not going to get all
pedantic, here. In the meantime, I'll call it whatever I damn well
please. Feel free to do the same.

nb

notbob said...

Quoted message said:

Peter A said:

Fine, but don't call it sausage gravy.

I originally called it sawmill gravy. Sometimes I call it milk or
white gravy. Since I don't always use sausage OR ground pork -
sometimes using beef, pork chops, ham, etc - I'm not going to get all
pedantic, here. In the meantime, I'll call it whatever I damn well
please. Feel free to do the same.

nb

<-- TomAto
Tomato -->

<-- Chicken fried
Country fried -->

<--Sausage
Sawmill -->

<--Andy
Andy's Evil Twin -->

notbob said:

Peter A said:

Fine, but don't call it sausage gravy.

I originally called it sawmill gravy. Sometimes I call it milk or
white gravy. Since I don't always use sausage OR ground pork -
sometimes using beef, pork chops, ham, etc - I'm not going to get all
pedantic, here. In the meantime, I'll call it whatever I damn well
please. Feel free to do the same.

nb

Gravy can, may, and should be called whatever it's called. Especially
if it's informal.

After all it's yours. You made it.

When people say duck sauce, we think there is a duck, with sauce in
it.

Duck sauce.

Same applies with sausage gravy.

Quoted message said:

When people say duck sauce, we think there is a duck, with sauce in
it.

Duck sauce.

Not necessarily. Could be a food fight.

nb

Peter A said:

In article <[email hidden]>, [email hidden]
says...

Quoted message said:

I like lots of sausage in my sausage gravy. Hate it when
I eat it out and get gravy with the rare tiny fleck of
sausage.

I agree, but the "low sausage" gravy is surely more traditional. I
believe the recipe originated as a way for poor folks to stretch a
little bit of sausage into a meal for a lot of people.

Yeah, I figured that, but even though I feel poor, I guess
I'm not really poor as I can afford lots of sausage in my
gravy. And since I can afford it, I want it! ;-)

Kate

--
Kate Connally
"If I were as old as I feel, I'd be dead already."
Goldfish: "The wholesome snack that smiles back,
Until you bite their heads off."
What if the hokey pokey really *is* what it's all about?
[email hidden]

Andy said:

theChas. said...

Quoted message said:

After making the roux, to make the pork gravy, does one just add crumbled
ground pork to the roux, plus salt & pepper? Is that all there is to it?
Any other seasonings or herbs?

Well... I suggest you use white pepper to keep the dark pepper flecks to a
minimum

Why, unless you like the flavor of white pepper better.
The flecks don't bother me at all. In fact I think it
makes it look more interesting. :-)

Kate

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?
[email hidden]

Kate Connally so bravely stated:

Quoted message said:

Andy said:

theChas. said...

Quoted message said:

After making the roux, to make the pork gravy, does one just add
crumbled
ground pork to the roux, plus salt & pepper? Is that all there is to
it?
Any other seasonings or herbs?

Well... I suggest you use white pepper to keep the dark pepper flecks
to a minimum

Why, unless you like the flavor of white pepper better.
The flecks don't bother me at all. In fact I think it
makes it look more interesting. :-)

Kate

IMHO, there's a great deal of difference in flavor between white & black
pepper. I have grown to prefer the earthy, almost barnish, smell of
fresh white pepper. Adds depth that black doesn't even begin to do.

--
You can lead a horse to water, but you can't hold his head under 'til
the bubbles stop.

Quoted message said:

<<XX>:> Buddy

Buddy why.wood.yew@bother said:

IMHO, there's a great deal of difference in flavor between white & black
pepper. I have grown to prefer the earthy, almost barnish, smell of
fresh white pepper. Adds depth that black doesn't even begin to do.

I understand it effects the tongue in a different spot thus giving it
a different flavor. I've seen recipes using both to round out the
flavor.

Lou

Buddy said...

Quoted message said:

Kate Connally so bravely stated:

Quoted message said:

Andy said:

theChas. said...

> After making the roux, to make the pork gravy, does one just add
> crumbled
> ground pork to the roux, plus salt & pepper? Is that all there is to
> it?
> Any other seasonings or herbs?

Well... I suggest you use white pepper to keep the dark pepper flecks
to a minimum

Why, unless you like the flavor of white pepper better.
The flecks don't bother me at all. In fact I think it
makes it look more interesting. :-)

Kate

IMHO, there's a great deal of difference in flavor between white & black
pepper. I have grown to prefer the earthy, almost barnish, smell of
fresh white pepper. Adds depth that black doesn't even begin to do.

I've heard TV chefs argue opposing opinions that white has a stronger
flavor than black pepper and visa-versa.

I guess the jury is still out on the subject.

I prefer white pepper.

Andy

In article <[email hidden]>,

Buddy why.wood.yew@bother said:

Kate Connally so bravely stated:

Quoted message said:

Andy said:

theChas. said...

> After making the roux, to make the pork gravy, does one just add
> crumbled
> ground pork to the roux, plus salt & pepper? Is that all there is to
> it?
> Any other seasonings or herbs?

Well... I suggest you use white pepper to keep the dark pepper flecks
to a minimum

Why, unless you like the flavor of white pepper better.
The flecks don't bother me at all. In fact I think it
makes it look more interesting. :-)

Kate

IMHO, there's a great deal of difference in flavor between white & black
pepper. I have grown to prefer the earthy, almost barnish, smell of
fresh white pepper. Adds depth that black doesn't even begin to do.

That's odd, considering that white pepper is black pepper with the black
outer layer removed. Hard to understand how the flavor could be more
complex.

My feeling is that white pepper is just "hot" while black is hot plus
flavor. I think the "white pepper for white sauces" thing is for folks
who favor appearance over flavor.

Isaac