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06-07-2014, 11:55 AM | #121 |
Consuming CP souls
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06-07-2014, 12:25 PM | #122 |
MVP
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I'm a huge B and G fan.
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06-07-2014, 12:40 PM | #123 |
Consuming CP souls
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06-07-2014, 02:18 PM | #124 |
I like Pie!
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06-07-2014, 02:22 PM | #125 |
Rufus Dawes Jr.
Join Date: Aug 2000
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jimmy Dean Sausage sucks ass.
Go to a locker or make your own. |
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06-07-2014, 02:25 PM | #126 |
You Sweetie!
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VARSITY
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06-07-2014, 02:28 PM | #127 |
Cast Iron Jedi
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06-07-2014, 02:29 PM | #128 |
You Sweetie!
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06-07-2014, 02:39 PM | #129 |
Banned
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06-07-2014, 02:45 PM | #130 |
I like Pie!
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Oh, and I also make my mashed potatoes right from of the box and use package gravy.
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06-07-2014, 02:46 PM | #131 |
BAMF
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I think I've posted my gravy recipe before, but here it is. Easy as hell and good flavor. Pillsbury biscuits suit me fine.
Brown 1 lb Jimmy Dean's hot sausage, do not drain. Add 4 heaping tablespoons of flour and stir it into the meat, allowing it to cook a bit. You'll end up with little tan clumps of meat and flour. Then start adding milk. I usually use about 1/2 gallon. Bring that to a low boil and simmer for a bit. The gravy will continue to thicken, especially after you remove from the heat. If it's too runny, you can stir more flour into a bit of milk and add it in, but usually allowing it to continue to cook will do the trick. The hot sausage is tamed quite a bit by the milk and flour. Even my kids eat it. There may be fancier recipes out there, but try this one first. It may be the last one you need.
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Courage is not the absence of fear but rather the judgment that something is more important than fear. The brave may not live forever but the cautious do not live at all. |
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06-07-2014, 02:46 PM | #132 |
You Sweetie!
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Dave just go w/ half of what I said for now - try it - if you feel it needs a tad more - then go with it - The gravy won't be sweet but - it will just help in quality in how it actually tastes.
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06-07-2014, 02:53 PM | #133 |
Cast Iron Jedi
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06-07-2014, 02:54 PM | #134 |
Consuming CP souls
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Jimmy Dean seems to be the consensus Simply!
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06-07-2014, 02:54 PM | #135 |
Banned
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Thanks dude. Figured I would increase the black pepper a bit to offset. Pepper is the key component as far as my gravy goes.
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