Cook ingredients that you are used to cooking by other techniques, such as fish, chicken, or hamburgers. In other words be comfortable with the ingredients you are using.
--Bobby Flay
For Your Information
Please watch this area for important information like updates, food recalls, polls, contests, coupons, and freebies.- [March 19, 2020] - Effective Mar 17, this blog will no longer accept advertising. The reason is very simple. If I like a product, I will promote it without compensation. If I don't like a product, I will have no problem saying so.
- [March 17, 2020] - A return to blogging! Stay tuned for new tips, resources and all things food related.
- [February 1, 2016] - An interesting report on why you should always choose organic tea verses non-organic: Toxic Tea (pdf format)
- Sticky Post - Warning: 4ever Recap reusable canning lids. The reports are growing daily of these lids losing their seal during storage. Some have lost their entire season's worth of canning to these seal failures! [Update: 4ever Recap appears to be out of business.]
Popular Posts
-
I got my first job at A&W and only worked there the summer but that is where I met the love of my life. This sauce was made on site by...
-
Asparagus, Yellow Wax Beans, Kentucky Wonder Pole Beans, Herb Glazed Carrots, Corn Natalie made a comment on yesterday's entry reques...
-
Food manufactures have so convinced us that home cooking is not possible without a ready-made mix that many of us actually believe that myth...
Regional dishes are always a treat to discover. My husband discovered biscuits and gravy years ago on one of our adventures. This dish is regional to the southern United States. He loves them! Unfortunately he doesn't get them very often as I only make them a couple times a year. It's not that they are difficult to make, it's more that they aren't exactly the healthiest breakfast.
My husband ordered biscuits and gravy with his breakfast at
Carson Street Café. The biscuits were light and fluffy, the gravy rich and creamy. This is very easy dish to make at home. Use homemade biscuit mix or Bisquick Heart Smart™ baking mix for the biscuits . Top the hot biscuits with white gravy.
White gravy is basically a thicker bechémal sauce made with the drippings from sausage, bacon or ground beef. Brown the meat then remove from fry pan. Drain the grease reserving about 1 tbsp of fat. Heat then add about 2 tbsp of flour stirring constantly to form a roux. While stirring, slowly pour in about 2 c of milk. Continue stirring while cooking until the gravy is thickened. Pour the gravy over hot biscuits. Garnish with crumbled meat. An alternative is to stir some of the crumbled meat into the gravy.
3 food lovers commented:
One son just loves this. He's also overweight... sigh.
I haven't tried biscuits with gravy but since you mentioned it, I'll include it on my "discovered list" Thanks
It is funny but biscuits and gravy is not just a southern dish. I have eaten this dish my whole life. I live in NE Ohio. My parents and relatives come from eastern Pa. Red Eye Gravy (sausage gravy) and biscuits are sooooo good
Post a Comment