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Originally Posted by jspchief
Well, I'd describe it as bland, with the dominating flavor being flour, but I guess it all has to do with what you've been raised on. If you ever end up in Des Moines, look me up and I'll show you what you've been missing.
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Like I said, my mom makes a cajun flour. Technically a roux adapted for breakfast. It's pretty spicy. Also, my cousin's husband makes a gravy [He's/They're from Louisiana, so I'd say it's cajun rooted, too] that he seasons with 80 some odd kinds of hot pepper. And that's fucking spicy.
Sure Hardee's is relatively bland, but they've really gotten down to a science the consistency, and a more savory component that compliments their sausage and buttermilk biscuits well.
Saying Hardees' gravy is not good because it's bland is like criticizing a well-made creme brulee for being too bland. It's not about intense flavors, it's about texture and subtlety.