I will ship you this shit!

My grandma always used Milnot in place of milk. Holy shitballs that is the best gravy.

Bacon Grease, milnot, salt and pepper, brown your flour. Beast it.

Ever had Shoney's biscuits and gravy?

Send it to FMB!

How do I post pics from my computer?

Did she have any tattoos?

:Grrrr:

He'll probably burn the box on sight.

In all seriousness when I make it myself I just feel out the right amounts. I like my gravy like I like my women, thick, rich and full of sausage.

What's the consensus of thick, then, or medium gravy? Personally, I like it really thick. Like you can cut it and it still hold some semblance of its shape.

That is how I like it. It can retain it's form to some extent on top of the biscuit after being cut.

I like it medium/thick.

I will cut you.

Medium consistency.

Tops slightly better than bottoms, but not enough to make a fuss over.

Of all the things out there, powdered gravy is WAAAY low on my list of gripes. The only gripe really is that you're not mixing your own spices, and you're thickening with corn starch. You'd be surprised how many really good gravies you've eaten in restaurants that are powder mixes. Boil water, add mix, stir. Perfect consistency. Add sausage. Impossible to tell from scratch after mulling for a 1/2 hour or so.