Biscuits and Sausage Gravy Help

[fifi]

How could I have forgot the scalded milk. That was my ex MIL's standard. And a good standard it was, too.

[Suzanne F]

Just found this thread. sigh. Our favorite diner in Wilmington . . . VERMONT does a great "Sausage Gravy Biscuit." I suspect that they might actually add a bit of cream to the gravy. In any case, it's one of those things I'll have once a year when we're up there, and dream about all the rest of the year.

[maggiethecat]

Maggie, maggie, maggie--you are missing one of the good things of life.  Biscuits, gravy, and a big dollop scrambled eggs--heaven.

Sad, isn't it?

I have it on good authority that she's never had grits, either. We're gonna fix this when she gets to North Carolina in October.

I intend to hold you to that, Archie.

[TrishCT]

Holly, is that Jack McDavid you referred to the same guy from Grillin' and Chillin'? I often wonder what happened to him.

[Holly Moore]

Yes. Jack's first restaurant was the Down Home Diner. Now he also owns Jack's Firehouse. Not sure what he's doing TV wise, though there always seems to be something happening or in the fire.

[sparrowgrass]

Whisper to maggie: grits is nasty. Breakfast grits, cheese grits, garlic grits, all of them--nasty. Try to avoid them.

[sherribabee]

Anyone have any ideas or places they can point me?

Late to the party, but wanted to add: Scald yer milk foist before adding to the roux

What's the point of scalding milk? I thought that was an unnecessary step these days (it is according to Christopher Kimball).

[hannahcooks]

Whisper to maggie:  grits is nasty.  Breakfast grits, cheese grits, garlic grits, all of them--nasty.  Try to avoid them.

As someone raised in a household whose pantry contained special canisters for Flour, Sugar, Rice, and Grits, that's practically blasphemy. Mmmmmm, grits.

[fifi]

Whaddaya think polenta is... Hmmm???

[Varmint]

Whisper to maggie:  grits is nasty.  Breakfast grits, cheese grits, garlic grits, all of them--nasty.  Try to avoid them.

Heretic.

Maggie, we should go to Crooks Corner in Chapel Hill and get you some Shrimp and Grits. Mmmmmmmm.

[sherribabee]

Whisper to maggie:  grits is nasty.  Breakfast grits, cheese grits, garlic grits, all of them--nasty.  Try to avoid them.

I'm with you. Grits are gross. My thinking is, if you have to flavor something so much in order to enjoy it, why not just eat whatever it is you're flavoring it with? I'd much rather have a hunk of cheese than a hunk of cheese that has been rendered bland by being added to a bunch of grits.

[maggiethecat]

Whisper to maggie:  grits is nasty.  Breakfast grits, cheese grits, garlic grits, all of them--nasty.  Try to avoid them.

Heretic.

Maggie, we should go to Crooks Corner in Chapel Hill and get you some Shrimp and Grits. Mmmmmmmm.

Sounds good.

(Sparrow: Thanks for the advice, Girlfriend. But I'll try anything once!)

[tryska]

wow i just got a major biscuit and sausage gravy jones from this thread. except i too like a nice sausage patty under the gravy on top of each half of the biscuit.

[jess mebane]

What's the point of scalding milk?  I thought that was an unnecessary step these days (it is according to Christopher Kimball).

Apparently, so's wearing a slip under your dress to church these days, shug, but some things are still considered a matter of good form rather than necessity.

Edited September 23, 2003 by jess mebane (log)

[mcdowell]

What's the point of scalding milk?  I thought that was an unnecessary step these days (it is according to Christopher Kimball).

No offense intended towards our Northern readers, but why in the world would you take gravy making advice from a Yankee??

Likewise, I would take advice on making New England Clam Chowder from a Mississippian with an equal grain of salt.

[fifi]

What's the point of scalding milk?  I thought that was an unnecessary step these days (it is according to Christopher Kimball).  

Apparently, so's wearing a slip under your dress to church these days, shug, but some things are still considered a matter of good form rather than necessity.

Aaaamen, Jess. My ex-MIL always scalded her milk, especially for the morning coffee. It has a different taste. She would have no more used un-scalded milk for gravy than she would have gone to church without a slip!

Whole milk is absolutely necessary. None of that "blue John" which is what my mother called the skimmed milk stuff. I come from a long line of white gravy makers.

[Holly Moore]

Whole milk is absolutely necessary. None of that "blue John" which is what my mother called the skimmed milk stuff. I come from a long line of white gravy makers.

Any idea of the derivation of "blue John?"

[mcdowell]

Whole milk is absolutely necessary. None of that "blue John" which is what my mother called the skimmed milk stuff. I come from a long line of white gravy makers.

Any idea of the derivation of "blue John?"

Milk with the cream seperated out has a bluish hue, hence the name.

I've never bought skim milk, but I imagine that it's 'corrected' before being put into the carton these days.

[Holly Moore]

Whole milk is absolutely necessary. None of that "blue John" which is what my mother called the skimmed milk stuff. I come from a long line of white gravy makers.

Any idea of the derivation of "blue John?"

Milk with the cream seperated out has a bluish hue, hence the name.

I've never bought skim milk, but I imagine that it's 'corrected' before being put into the carton these days.

And the "John" part?

[fifi]

And the "John" part?

I dunno. I have been looking. I knew about the blue part. My sister can't remember where the "John" came from. We are calling around. These pieces of information are critical to the survival of civilization.

[beegew]

Anyone else develop an affinity for SOS while in the military?

As far as this Marine goes...a most emphatic NO! GACK! But the OTHER and ALmost Marines in the family adore it. Go figure...

Sparrowgrass ~ ExACTly how I learned to make it! I can only add the two words my late, darling father-in-law kept repeating, when I was learning how to make it at his side:

Keep Stirring...

Smooth as silk, every time.

[maggiethecat]

What's the point of scalding milk?  I thought that was an unnecessary step these days (it is according to Christopher Kimball).  

Apparently, so's wearing a slip under your dress to church these days, shug, but some things are still considered a matter of good form rather than necessity.

Just had to say it:

Jess: You are so, so funny. Splat. Snort. Spit.

[hannnah]

Holly had to go and most that picture and get my mouth watering while sitting at my desk.

And the only plce I could go right now to get this is Bob Evans.  I think I'll wait until I get home.

Waffle King Virginia Kitchen in Herndon serves breakfast as long as they're open (I think it's until 3 or 3:30pm). Their gravy is a lot closer to homemade than Bob Evans. And, they don't put sugar in the biscuits.

Whatever you do, though, don't EVER order b&g at Amphora. I'm not sure if they didn't realize what it was supposed to look/taste like, or if they tried to Greekify it. Either way, it was nasty.

[jess mebane]

What's the point of scalding milk?  I thought that was an unnecessary step these days (it is according to Christopher Kimball).  

Apparently, so's wearing a slip under your dress to church these days, shug, but some things are still considered a matter of good form rather than necessity.

Just had to say it:

Jess: You are so, so funny. Splat. Snort. Spit.

why, thank you Magali. The poor kid couldn't possibly have known that Kimball is too much of a hussy to wear undergarments in the lord's house.

[colestove]

Re:SOS The person cooking SOS in the service makes all the difference. When I was called to active duty in the Berlin crises I was one of 2 1st cooks. When I made it(as taught by my mother) we never had any left and I had one soldier who took two trays, put 3 slices of toast on each and had me fill them as full as I could without spilling. When the other shift made it we had to throw a third of it away. Same people eating in the same mess hall. Biscuits and gravy is still one of my faves and I now have to put it on the menu at home in the next day or two thanks to this thread.

colestove