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11-22-2019, 06:41 PM | #31 | |
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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.
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We need the kind of courage that can withstand the subtle corruption of the cynics - E.W. Last edited by Baby Lee; 11-22-2019 at 06:48 PM.. |
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11-22-2019, 07:11 PM | #32 |
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Yeah that sounds pretty terrible.
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11-22-2019, 07:17 PM | #33 | |
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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 . . . |
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11-22-2019, 07:30 PM | #34 | |
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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.
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We need the kind of courage that can withstand the subtle corruption of the cynics - E.W. Last edited by Baby Lee; 11-22-2019 at 07:35 PM.. |
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11-22-2019, 07:36 PM | #35 |
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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. |
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11-22-2019, 07:49 PM | #36 |
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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.
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11-22-2019, 07:52 PM | #37 | |
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11-22-2019, 07:55 PM | #38 |
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I'm spending Thanksgiving in Greenville SC and I'm going here for breakfast the first day.
https://maplestreetbiscuits.com/
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11-22-2019, 09:26 PM | #39 |
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That what the guy said on sportsmans friend. Half stick works for me though I have gone a whole didnt really notice a difference.
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11-22-2019, 09:39 PM | #40 |
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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 |
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11-22-2019, 09:43 PM | #41 | |
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11-22-2019, 09:53 PM | #42 |
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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.
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11-22-2019, 09:58 PM | #43 |
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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 |
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11-22-2019, 10:33 PM | #44 | |
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11-22-2019, 10:47 PM | #45 |
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Probably think Subway is a good sandwich!!
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