Subj : B&G was: Crampers
To : Dale Shipp
From : Dave Drum
Date : Tue May 02 2023 05:22:00
-=> Dale Shipp wrote to Dave Drum <=-
-=> On 05-01-23 06:07, Dave Drum <=-
DD> Me, too. I'm actually looking forward to going back to work. One of
DD> the benefits (yeah, right) of being in hospital is diminished appetite.
DD> Even though the quality of the food has improved dramatically since I
DD> was in a younger man's skin. They evewn had a low-salt bacon that was
DD> beyond "decent" and into most excellent. Wish I could say the same for
DD> their biscuits and gravy.
DS> I do like a decent sausage gravy and biscuits, but do not have it
DS> often. Bob Evens does a decent job with it -- and I am sure that a
DS> number of hole in the wall places could do so as well, if one finds
DS> them. There used to be a chain restaurant named Black Eyed Pea near
DS> Columbia that did ok. But one evening we went there and their gravy
DS> had turned in to wallpaper paste, no evidence of anything but flour and
DS> water. We decided to not go there again -- but it did not matter
DS> because they closed before a month had gone by.
Many restaurants/cafes/etc. have a cream-style gravy that tastes of little
beyond the flour. IOW - library paste.
DS> This recipe has a side effect of producing a decent flavored gravy. My
DS> other standard was to take the skin and bones from a BJs roasted
DS> chicken and put them into a crock pot with vegetable trimmings, such as
DS> celery leaves, carrots, etc.
DS> We have this recipe because we do like white meat -- when it is moist
DS> and not over done to be dried out.
DS> I wonder why we have never seen frozen hind quarters of chicken or
DS> turkey for roasting the same way the breast is done?
DS> MMMMM----- Recipe via Meal-Master (tm) v8.05
My way of making B&G is to make up a nice gravy and add cooked, crumbles
quality breakfast sausage to it. I use a local sauaage from Humphrey's
(who I have praised here many times). The best national brand I can
think of for B&G would be Jimmy Dean's.
1/2 c Suet or lard
3/4 c A-P flour
1 ts Salt
1 tb (minimum)coarse black pepper
4 c Half & half or 18% fat cream
Render suet (if using) or melt lard in a large skillet
over medium heat; whisk in the flour, salt and pepper
until smooth.
Cook and stir over medium heat until browned (about 10
minutes, the mixture MUST be browned!). You're making
a roux here. That's a fancy term for "fried flour".
Gradually whisk in half & half or cream; cook/whisk
until smooth and thickened (no lumps must remain).
If the gravy becomes too thick add in a litle more
liquid and whisk until smooth and heated.
Uncle Dirty Dave's Kitchen
MMMMM
... "Full effort is full victory." -- Mahatma Ghandi
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