Breakfast

[Hog's Gone Fishin]

I'm on it!

<iframe width="560" height="315" src="https://www.youtube.com/embed/p163jQLW5Z0" frameborder="0" allow="accelerometer; autoplay; encrypted-media; gyroscope; picture-in-picture" allowfullscreen></iframe>

[Dunerdr]

interested, how far west of me are you again?..

[CasselGotPeedOn]

https://media.tenor.com/images/091292d2b74ee359e81f4337964aa198/tenor.gif

[Rasputin]

You lost me with mushrooms :Lin:

[Hog's Gone Fishin]

interested, how far west of me are you again?..

Around 16 feet

[ptlyon]

Those mushrooms look outstanding.

[Rain Man]

I've been having a hankering for pancakes recently. I haven't had pancakes in months.

[Rasputin]

Breakfast? You misspelled Bacon .

[ptlyon]

I've been having a hankering for pancakes recently. I haven't had pancakes in months.

Blueberry syrup

[Halfcan]

All that yapping for runny eggs and a bloody steak? Pass.

[Shoes]

I've been having a hankering for pancakes recently. I haven't had pancakes in months.

<iframe width="560" height="315" src="https://www.youtube.com/embed/2iWUUcW08ac" frameborder="0" allow="accelerometer; autoplay; encrypted-media; gyroscope; picture-in-picture" allowfullscreen></iframe>

My favorite pancake recipe! Fairly easy to follow and the video is hilarious even if you don't want to make pancakes yourself.

Side note watch all of Matty Matheson's cooking videos if you're bored, quite the character.

[ptlyon]

Where is pancakes house?

[Simply Red]

looks good champ

[banecat]

We must all have waffles forthwith! We must all think, and we must all have waffles, and think each and every one of us to the very best of his ability...

[Dayze]

I've been craving biscuits and gravy.
I need to find a good recipe I can make in a small batch since the wife doesn't like it.

[lcarus]

I've been craving biscuits and gravy.
I need to find a good recipe I can make in a small batch since the wife doesn't like it.

How the hell does a person not like biscuits and gravy?!

[manchambo]

Put it in and don't touch it is bullshit. And why, why, why would you not sear the edges of a steak that thick?

[Abba-Dabba]

Hmm, I always took Hog Farmer as a microwave pop tart kinda guy. Rough, tan, and dry around the edges with a hard and ever so brittle speckled icing on top. But really just a sweet guy on the inside.

[Dayze]

How the hell does a person not like biscuits and gravy?!

no idea. I probably should've run a background check on her 18 years ago.
I could've been eating biscuits and gravy this entire time.

[ptlyon]

Hmm, I always took Hog Farmer as a microwave pop tart kinda guy. Rough, tan, and dry around the edges with a hard and ever so brittle speckled icing on top. But really just a sweet guy on the inside.

Naw man. Hog at least used to be a get up at 4 am, feed and jerk off the hogs, and come back and have a hearty, artery hardening breakfast.

[Hog's Gone Fishin]

Here Dammit:

<iframe width="560" height="315" src="https://www.youtube.com/embed/ADKNDI3MOlU" frameborder="0" allow="accelerometer; autoplay; encrypted-media; gyroscope; picture-in-picture" allowfullscreen></iframe>

[ptlyon]

I need to make shit on a shingle pretty soon

[Hog's Gone Fishin]

Fucking love a Reuben sammich!

<iframe width="560" height="315" src="https://www.youtube.com/embed/pyMul7Gdgfg" frameborder="0" allow="accelerometer; autoplay; encrypted-media; gyroscope; picture-in-picture" allowfullscreen></iframe>

[DJ's left nut]

There are people in this world that claim they 'can't' make sausage gravy.

Gravy is easier to make than a fried egg, dammit! How are their restaurants that serve it from a can? How do the packaged white gravy people still exist?

Fry sausage, throw in enough flower to make the grease go away, let it all cook for 2 minutes so it doesn't taste grainy, toss a metric handful of pepper in there, throw in enough milk to just barely cover the top of the sausage, simmer until you get it to the thickness you want. Done.

Takes 8 minutes from package to plate. I just don't understand the folks that don't make their own gravy.

[Megatron96]

There are people in this world that claim they 'can't' make sausage gravy.

Gravy is easier to make than a fried egg, dammit! How are their restaurants that serve it from a can? How do the packaged white gravy people still exist?

Fry sausage, throw in enough flower to make the grease go away, let it all cook for 2 minutes so it doesn't taste grainy, toss a metric handful of pepper in there, throw in enough milk to just barely cover the top of the sausage, simmer until you get it to the thickness you want. Done.

Takes 8 minutes from package to plate. I just don't understand the folks that don't make their own gravy.

The other thing to remember is that sausage gravy is not expensive to make. It’s literally just sausage some flour and a cup or so of milk. So even if you throw half of it away, how much are you actually wasting? A dime? $.20? If you’re worried about wasting a couple of dimes worth of flour and milk, you really shouldn’t be eating sausage gravy in the first place.

[displacedinMN]

I've been craving biscuits and gravy.
I need to find a good recipe I can make in a small batch since the wife doesn't like it.

1. divorce her
2. make a big batch and freeze what you do not use.

[srvy]

Everyone talking B&G but making no mention of the most important part of it the biscuit the gravy part is just as the name says.

My mom could make the biscuits out of this world that rose up high. She doesnt make them anymore at 94 and onset of dementia. It was in her head and never wrote it down.

So what your best biscuit method that not from a tube or a box. Im talking scratch.

[srvy]

My sausage gravy is from Harolds Ensley Sportsmans Friend show when I was a kid. Harolds guide cooked the B&G for Breakfast and all the guys had always raved about it so they took the time for him to explain his method. Was so simple brown a pound your favorite sausage drain. Add 4 tablespoons butter not margarine then throw in the rest of the stick but you tell the wife 4 TBS. Then add another half stick butter and 1 cup flour blend flour meat and butter till you get a good roux add 3 cups whole milk bring heat up till bubbles keep adding milk to desired consistency along with pepper. Good stuff and my favorite sausage is RB Rice Sage.

[KCTitus]

B&G has to be top of the list, however, I found a youtube channel called Fire Kitchen that has the most epic food porn and he did a breakfast that would challenge even B&G...

https://youtu.be/oBEdejudZ00

He even does some of that ASMR nonsense...

[Bob Dole]

Everyone talking B&G but making no mention of the most important part of it the biscuit the gravy part is just as the name says.

.

Go to Las Vegas and try to find decent biscuits and gravy and get back to me.

It was a fucking nightmare. Watery white gravy with no sausage, and one place when I requested sausage added slices of Italian sausage links. WTF?

[Baby Lee]

There are people in this world that claim they 'can't' make sausage gravy.

Gravy is easier to make than a fried egg, dammit! How are their restaurants that serve it from a can? How do the packaged white gravy people still exist?

Fry sausage, throw in enough flower to make the grease go away, let it all cook for 2 minutes so it doesn't taste grainy, toss a metric handful of pepper in there, throw in enough milk to just barely cover the top of the sausage, simmer until you get it to the thickness you want. Done.

Takes 8 minutes from package to plate. I just don't understand the folks that don't make their own gravy.

It's not that they 'can't.' It's that prepackaged is so easy and can be very good.

So your 'scratch' gravy is sausage, milk, pepper and flour. . . WOW!!

Speaking for Hardee's from a long time ago, it was boiling water, mix and milk. So it's mostly flour with a little powdered milk, some cornstarch or similar for a thickener, pre-spiced with pepper and [I'm sure] MSG and such. When the water is boiling, you whisk the mix and milk vigorously for about 30 seconds, then throw in a bunch of chopped sausage patties you cooked while prepping the sausage biscuits and such.

Pretty darned good, nearly indistinguishable from 'scratch' and 30 seconds of time on task instead of 5-10 minutes of slow stirring and watching.

Unless you are making your own sasuage or sowing your own grain and grinding your own flour, you aren't doing much different.

Also, in a nation-wide fast food chain, reliability and consistency are more valuable than a narrative about 'slow cooked by hand.' Once you find the right recipe, you want b&G in NY to taste the same as B&G in AL, or CA more than you want to depend on 1000s of wage slaves to consistently and perpetually adhere to a recipe.

[srvy]

Go to Las Vegas and try to find decent biscuits and gravy and get back to me.

It was a fucking nightmare. Watery white gravy with no sausage, and one place when I requested sausage added slices of Italian sausage links. WTF?

Yeah that sounds pretty terrible.

[Megatron96]

It's not that they 'can't.' It's that prepackaged is so easy and can be very good.

So your 'scratch' gravy is sausage, milk, pepper and flour. . . WOW!!

Speaking for Hardee's from a long time ago, it was boiling water, mix and milk. So it's mostly flour with a little powdered milk, some cornstarch or similar for a thickener, pre-spiced with pepper and [I'm sure] MSG and such. When the water is boiling, you whisk the mix and milk vigorously for about 30 seconds, then throw in a bunch of chopped sausage patties you cooked while prepping the sausage biscuits and such.

Pretty darned good, nearly indistinguishable from 'scratch' and 30 seconds of time on task instead of 5-10 minutes of slow stirring and watching.

Unless you are making your own sasuage or sowing your own grain and grinding your own flour, you aren't doing much different.

Also, in a nation-wide fast food chain, reliability and consistency are more valuable than a narrative about 'slow cooked by hand.' Once you find the right recipe, you want b&G in NY to taste the same as B&G in AL, or CA more than you want to depend on 1000s of wage slaves to consistently and perpetually adhere to a recipe.

Cornstarch?

People that think instant sausage gravy and made-from-scratch gravy are the same, probably also think instant grits are the same thing as real grits . . . same people that think Subway makes a good sandwich . . .

[Baby Lee]

Cornstarch?

People that think instant sausage gravy and made-from-scratch gravy are the same, probably also think instant grits are the same thing as real grits . . . same people that think Subway makes a good sandwich . . .

There's a gulf of difference between gravy and grits, . . . and a 'good sandwich.'

I didn't say they were 'the same.' I said darn close, and more importantly it's a recipe their customer base has found pleasing and it's more important to replicate it from sea to shining sea than try to market the notion of 1000s of artisanal gravy artists people can find off any interstate off-ramp.

It's fucking gravy, flour, meat, milk and pepper. It's POSSIBLE to fuck it up, but it's also possible to streamline getting it right.

So tell me, what's your 'secret' of artisanal flour gravy? Mill your own flour? Raise your own pigs? Tend your own herb garden and ground your own sausage? Raise your own cows and draw your own raw unpasteurized milk? What?

As was the initial premise I was responding to, making gravy isn't hard . . . making it from scratch is labor/time intensive. That's fine if you want gravy 'your' way, and you're preparing it for yourself or a special occasion.

[Pablo]

B&G is best when you top the biscuits with over easy eggs. Pile on gravy and splash on chipotle Tabasco and garnish with green onion.

I do the half stick of butter routine srvy was talking about, and I'll add in a dash of Worcestershire as it simmers.

[Dayze]

God damnit.....all this talk of breakfast, I made a 2egg and sausage and cheese omelette, and some toast for dinner.


.....sin if a bitch, I’m gonna have to make some B&G/ take my first stab at it this weekend I reckon.

[Dayze]

My sausage gravy is from Harolds Ensley Sportsmans Friend show when I was a kid. Harolds guide cooked the B&G for Breakfast and all the guys had always raved about it so they took the time for him to explain his method. Was so simple brown a pound your favorite sausage drain. Add 4 tablespoons butter not margarine then throw in the rest of the stick but you tell the wife 4 TBS. Then add another half stick butter and 1 cup flour blend flour meat and butter till you get a good roux add 3 cups whole milk bring heat up till bubbles keep adding milk to desired consistency along with pepper. Good stuff and my favorite sausage is RB Rice Sage.

So a stick and a half worth?

[sd4chiefs]

I'm spending Thanksgiving in Greenville SC and I'm going here for breakfast the first day. :drool:

https://maplestreetbiscuits.com/

[srvy]

So a stick and a half worth?

That what the guy said on sportsmans friend. Half stick works for me though I have gone a whole didnt really notice a difference.

[Easy 6]

Fucking love a Reuben sammich!

<iframe width="560" height="315" src="https://www.youtube.com/embed/pyMul7Gdgfg" frameborder="0" allow="accelerometer; autoplay; encrypted-media; gyroscope; picture-in-picture" allowfullscreen></iframe>

It’s krazy that you brought up reubens in your breakfast thread

LOVES me a reuben

Just bought a 3 pound corned beef brisket for the first time today that’s going in the oven tomorrow, with German made fresh pack sauerkraut, deli Swiss and marble rye

It’s usually a treat reserved for eating out somewhere, but my homemade reubens gonna be loaded and on point

[Baby Lee]

It’s krazy that you brought up reubens in your breakfast thread

LOVES me a reuben

Just bought a 3 pound corned beef brisket for the first time today that’s going in the oven tomorrow, with German made fresh pack sauerkraut, deli Swiss and marble rye

It’s usually a treat reserved for eating out somewhere, but my homemade reubens gonna be loaded and on point

Caraway? If yes, bread or kraut?

[srvy]

I also love a good omelette The Gringo at Corner Cafe in Riverside is my favorite i've tried to replicate. The chorizo sausage was the stumbling block for me as all I could find is Mexican chorizo in the plastic tube. I believe it was Rubbersponge that turned me onto Johnsonville chorizo and it was game on. The only difference is the use white mexican cheese that I havent been able to match yet so I just use cheddar.

Anyway the key for me is a well lubed non stick pan at medium low. Wisk a couple eggs with a splash of milk pour on to preheated pan. Sprinkle diced green and red pepper plus white onion. Throw some browned chorizo and throw down dots of Crystal or Tapatio hot sauce fold and walla. Tasty easy quick breakfast.

[Easy 6]

Caraway? If yes, bread or kraut?

Didn’t go with caraway seed this time, but probably should have for that extra layer of flavor

The krauts called Deutsche Kuche, an Aldi brand made in Germany... their chicken and pork schnitzels are killer, so I’m reeeally looking forward to this whole deal

Gonna OD on reubens for a few days

[srvy]

It’s krazy that you brought up reubens in your breakfast thread

LOVES me a reuben

Just bought a 3 pound corned beef brisket for the first time today that’s going in the oven tomorrow, with German made fresh pack sauerkraut, deli Swiss and marble rye

It’s usually a treat reserved for eating out somewhere, but my homemade reubens gonna be loaded and on point

Its one of my favorite sandwiches I can grill me up a poverty corned beef using Carl Buddig and still be happy as a lark. Blue cheese dressing works if you forget the thousand island. Id eat a Reuben sammie for Breakfast anyday.

[Baby Lee]

Its one of my favorite sandwiches I can grill me up a poverty corned beef using Carl Buddig and still be happy as a lark. Blue cheese dressing works if you forget the thousand island. Id eat a Reuben sammie for Breakfast anyday.

Probably think Subway is a good sandwich!! ;)

[srvy]

Probably think Subway is a good sandwich!! ;)

LMAO no.

[cdcox]

Everyone talking B&G but making no mention of the most important part of it the biscuit the gravy part is just as the name says.

My mom could make the biscuits out of this world that rose up high. She doesnt make them anymore at 94 and onset of dementia. It was in her head and never wrote it down.

So what your best biscuit method that not from a tube or a box. Im talking scratch.

One of the best things I did at the very beginning of my mom's dementia (maybe before we even knew she had it) was to watch her make cinnamon rolls from scratch and to write it down.

[Baby Lee]

Everyone talking B&G but making no mention of the most important part of it the biscuit the gravy part is just as the name says.

My mom could make the biscuits out of this world that rose up high. She doesnt make them anymore at 94 and onset of dementia. It was in her head and never wrote it down.

So what your best biscuit method that not from a tube or a box. Im talking scratch.

It's not rocket science, except you need [no pun intended] the restraint not to overdo anything.

Fresh ingredient and a good feel for texture is key. You've got to mix the dough sufficient to incorporate everything, but if you mix too much you start creating gluten which toughens them up.

As usual, Alton covers it competently.

https://www.foodnetwork.com/recipes/alton-brown/southern-biscuits-recipe-2041990

Real lard [best to keep cold, and dice into size of small dice-->big raisins], real buttermilk, . . . probably better to use [Alton's method] of all-purpose flour, adding fresh baking soda and powder.

[Megatron96]

There's a gulf of difference between gravy and grits, . . . and a 'good sandwich.'

I didn't say they were 'the same.' I said darn close, and more importantly it's a recipe their customer base has found pleasing and it's more important to replicate it from sea to shining sea than try to market the notion of 1000s of artisanal gravy artists people can find off any interstate off-ramp.

It's ****ing gravy, flour, meat, milk and pepper. It's POSSIBLE to **** it up, but it's also possible to streamline getting it right.

So tell me, what's your 'secret' of artisanal flour gravy? Mill your own flour? Raise your own pigs? Tend your own herb garden and ground your own sausage? Raise your own cows and draw your own raw unpasteurized milk? What?

As was the initial premise I was responding to, making gravy isn't hard . . . making it from scratch is labor/time intensive. That's fine if you want gravy 'your' way, and you're preparing it for yourself or a special occasion.

Easy there, buddy. I was just teasing you a bit.

And no I never raised my own pigs. Shot a few wild ones that I turned into sausage, does that count? Still grow some of my own herbs/vegetables more years than not. Take the meat and the herbs and seasonings over to a friend of a friend who makes custom sausage for a price. Usually that's a few pounds of meat, so it works out pretty good. Though the last couple three years I've just let him use the seasonings he has on hand. Still think that it usually tastes better than store bought, IMO.

However, Subway is sh*t, period. Wasn't kidding about that part.

[Baby Lee]

Easy there, buddy. I was just teasing you a bit.

And no I never raised my own pigs. Shot a few wild ones that I turned into sausage, does that count? Still grow some of my own herbs/vegetables more years than not. Take the meat and the herbs and seasonings over to a friend of a friend who makes custom sausage for a price. Usually that's a few pounds of meat, so it works out pretty good. Though the last couple three years I've just let him use the seasonings he has on hand. Still think that it usually tastes better than store bought, IMO.

However, Subway is sh*t, period. Wasn't kidding about that part.

What was frustrating was, no one was perplexed how anyone managed to make gravy from scratch. DJLN was perplexed why anyone would make it any other way. That was the question I was answering, and somehow it turned into 'no one knows good food from shit.'

And it just kind of merged with a CP tendency, not unlike our uniform 6'2" 220lb, long flowing luxurious head of hair, proud chest thatch, 4.2 40 time, and 300lb bench press any time athleticism is brought up, . . . where any time someone brings up even a whiff of fast food or convenient food, people pile on their tirades about 'that burger makes my shits take shits, break my toilet, burn down my house and kill my dog.'

[dlphg9]

What was frustrating was, no one was perplexed how anyone managed to make gravy from scratch. DJLN was perplexed why anyone would make it any other way. That was the question I was answering, and somehow it turned into 'no one knows good food from shit.'

And it just kind of merged with a CP tendency, not unlike our uniform 6'2" 220lb, long flowing luxurious head of hair, proud chest thatch, 4.2 40 time, and 300lb bench press any time athleticism is brought up, . . . where any time someone brings up even a whiff of fast food or convenient food, people pile on their tirades about 'that burger makes my shits take shits, break my toilet, burn down my house and kill my dog.'

Ive never understood this. Fast food has never given me the shits and ive never met anyone that gets the shits from fast food, but here on CP, where everyone is an Alpha, everyone has some weak ass stomach.

[Megatron96]

What was frustrating was, no one was perplexed how anyone managed to make gravy from scratch. DJLN was perplexed why anyone would make it any other way. That was the question I was answering, and somehow it turned into 'no one knows good food from shit.'

And it just kind of merged with a CP tendency, not unlike our uniform 6'2" 220lb, long flowing luxurious head of hair, proud chest thatch, 4.2 40 time, and 300lb bench press any time athleticism is brought up, . . . where any time someone brings up even a whiff of fast food or convenient food, people pile on their tirades about 'that burger makes my shits take shits, break my toilet, burn down my house and kill my dog.'

Probably my bad. I should've used one of those smiley face thingamabobs to make it more clear I was ribbing you.

I'm one of those weirdos that really likes to cook though. I'd much rather cook just about anything from straight scratch than use a prepackaged mix; just how I am. Well, my dad put himself through college as a line cook/sous chef, and started teaching me to cook when I was 6 or so, so that probably had a lot to do with it.

I have gotten pretty intricate about how I'll make a sausage gravy in the past; went to a local farm and bought some wheat, took it to a guy who ground it for me (a real water-wheel mill which was kind of cool), traded for some milk at a local farm, and a lot of other kind of silly stuff just to see how different it would taste. Turned out that most of that stuff didn't make much difference in how the gravy tasted.

The fresh herbs can make a difference, but not all of them.

Fresh milk really only makes a difference if you drink it. Sometimes fresh milk tastes almost grassy, if that makes sense.

Same with eggs. Not that eggs have anything to do with making gravy. Just noticed that eggs straight off the farm/nest taste different than store-bought.

Wild pig tastes different than domestic, but some people don't like the taste of wild pig. Sometimes I decide that I want the taste to be more 'domestic' so I'll mix some store-bought pig into the wild to tame it a bit.

Anyway, like I said, wasn't trying to piss you off, just yanking your chain a bit. No offense intended.

[Baby Lee]

Probably my bad. I should've used one of those smiley face thingamabobs to make it more clear I was ribbing you.

I'm one of those weirdos that really likes to cook though. I'd much rather cook just about anything from straight scratch than use a prepackaged mix; just how I am. Well, my dad put himself through college as a line cook/sous chef, and started teaching me to cook when I was 6 or so, so that probably had a lot to do with it.

I have gotten pretty intricate about how I'll make a sausage gravy in the past; went to a local farm and bought some wheat, took it to a guy who ground it for me (a real water-wheel mill which was kind of cool), traded for some milk at a local farm, and a lot of other kind of silly stuff just to see how different it would taste. Turned out that most of that stuff didn't make much difference in how the gravy tasted.

The fresh herbs can make a difference, but not all of them.

Fresh milk really only makes a difference if you drink it. Sometimes fresh milk tastes almost grassy, if that makes sense.

Same with eggs. Not that eggs have anything to do with making gravy. Just noticed that eggs straight off the farm/nest taste different than store-bought.

Wild pig tastes different than domestic, but some people don't like the taste of wild pig. Sometimes I decide that I want the taste to be more 'domestic' so I'll mix some store-bought pig into the wild to tame it a bit.

Anyway, like I said, wasn't trying to piss you off, just yanking your chain a bit. No offense intended.

I hope it was clear that my response was more a slightly frustrated attempt to explain what I was saying [responding to DJLN] than actual offense.

I'm a pretty good cook as well. It's just that I have room for people seeking convenience, the same as people seeking authenticity. And it gets frustrating when I'm talking about convenience and people grouse about authenticity as well as when I'm talking about authenticity and people grouse about convenience.

[Megatron96]

I hope it was clear that my response was more a slightly frustrated attempt to explain what I was saying [responding to DJLN] than actual offense.

I'm a pretty good cook as well. It's just that I have room for people seeking convenience, the same as people seeking authenticity. And it gets frustrating when I'm talking about convenience and people grouse about authenticity as well as when I'm talking about authenticity and people grouse about convenience.

No worries. I dig convenience sometimes. I eat an unwholesome amount of prepackaged ramen . . . the ramen in a cup stuff mostly, which is absolute dreck, but I can't help it. Just don't tell anyone . . .

[DaNewGuy]

Same the cooking guy is mad annoying to me

[Megatron96]

Didn’t go with caraway seed this time, but probably should have for that extra layer of flavor

The krauts called Deutsche Kuche, an Aldi brand made in Germany... their chicken and pork schnitzels are killer, so I’m reeeally looking forward to this whole deal

Gonna OD on reubens for a few days

Might sound a bit weird, but for a different kick, try a little spicy brown mustard or honey dijon on your reuben. Not a lot; I usually mix about half a tablespoon or a touch more into the sauerkraut. Adds a layer of spice/sweetness. Contrasts with the savoriness of the corned beef very nicely, and highlights the tartness of the sauerkraut.

Damn, now I have to make a corned beef this weekend.

[ptlyon]

As on a previous page noted - those mushrooms look bomb. Think I'll run back to the store today for a box to throw in with the small prime I'm cooking tomorrow.

[Hog's Gone Fishin]

<iframe width="560" height="315" src="https://www.youtube.com/embed/2iWUUcW08ac" frameborder="0" allow="accelerometer; autoplay; encrypted-media; gyroscope; picture-in-picture" allowfullscreen></iframe>

My favorite pancake recipe! Fairly easy to follow and the video is hilarious even if you don't want to make pancakes yourself.

Side note watch all of Matty Matheson's cooking videos if you're bored, quite the character.


Fuck all that. Too much work and too much to clean up. I make pancakes for my daughter every Sunday. Aunt Jemima pancake mix with water and BOOM, it's done. I don't use Pam in the skillet, I melt 1/4 stick butter . that way you don't even need to butter your pancakes. She says Dad's pancakes are the best in the world. LOL

[displacedinMN]

I've been craving biscuits and gravy.
I need to find a good recipe I can make in a small batch since the wife doesn't like it.

B&G is best when you top the biscuits with over easy eggs. Pile on gravy and splash on chipotle Tabasco and garnish with green onion.

I do the half stick of butter routine srvy was talking about, and I'll add in a dash of Worcestershire as it simmers.

and thinly cut, crispy hashbrowns.

[patteeu]

Unless you are making your own sasuage or sowing your own grain and grinding your own flour, you aren't doing much different.

That's the only way to make authentic B&G.

[patteeu]

Probably my bad. I should've used one of those smiley face thingamabobs to make it more clear I was ribbing you.

I'm one of those weirdos that really likes to cook though. I'd much rather cook just about anything from straight scratch than use a prepackaged mix; just how I am. Well, my dad put himself through college as a line cook/sous chef, and started teaching me to cook when I was 6 or so, so that probably had a lot to do with it.

I have gotten pretty intricate about how I'll make a sausage gravy in the past; went to a local farm and bought some wheat, took it to a guy who ground it for me (a real water-wheel mill which was kind of cool), traded for some milk at a local farm, and a lot of other kind of silly stuff just to see how different it would taste. Turned out that most of that stuff didn't make much difference in how the gravy tasted.

The fresh herbs can make a difference, but not all of them.

Fresh milk really only makes a difference if you drink it. Sometimes fresh milk tastes almost grassy, if that makes sense.

Same with eggs. Not that eggs have anything to do with making gravy. Just noticed that eggs straight off the farm/nest taste different than store-bought.

Wild pig tastes different than domestic, but some people don't like the taste of wild pig. Sometimes I decide that I want the taste to be more 'domestic' so I'll mix some store-bought pig into the wild to tame it a bit.

Anyway, like I said, wasn't trying to piss you off, just yanking your chain a bit. No offense intended.

What a coincidence.

[O.city]

Chocolate gravy and biscuits were always a family staple at my house

[Hog's Gone Fishin]

<iframe width="560" height="315" src="https://www.youtube.com/embed/1tvEgGKLCOg" frameborder="0" allow="accelerometer; autoplay; encrypted-media; gyroscope; picture-in-picture" allowfullscreen></iframe>

[ChiefRocka]

Porkroll, Bacon, Egg, Muenster and Grape Jelly on a Sourdough bagel

[Easy 6]

Might sound a bit weird, but for a different kick, try a little spicy brown mustard or honey dijon on your reuben. Not a lot; I usually mix about half a tablespoon or a touch more into the sauerkraut. Adds a layer of spice/sweetness. Contrasts with the savoriness of the corned beef very nicely, and highlights the tartness of the sauerkraut.

Damn, now I have to make a corned beef this weekend.

Hmm, just might try that in the kraut... couldn’t hurt

Got the oven preheating for the brisket at the moment, throw in a big side of steak fries with a Coke... gonna HOG OUT