I don’t know if this has a definitive answer or not, so I’m putting it here, rather than in GQ.
A few years ago I was in Atlanta (USA) for a conference and was staying in a hotel in the center of town. My first time in the US. The hotel had a buffet breakfast full of all the usual standards – bacon, eggs, weiners, etc. but at the far end of the table, there was a big silver bowl full of what looked like oatmeal – at least that’s what I thought it was. So I basically left it alone until the last day when I ladled some out into a bowl and the waiter, walking past me, stopped and with a smile he took what looked like a scone from the table and put it onto my plate. I knew that the “scone” was probably actually a “biscuit” from what my US friends had explained to me.
Anyway I took it all back to the table and tasted the oatmeal, which was not oatmeal at all but a delicious, savoury, chickeny stuff, which I ate with the biscuit. By Grabthar’s hammer it was GOOD!:eek: It’s making me hungry now just thinking about it. I want some more, but don’t know what it was called or whom I have to kill to get it. :dubious:
In summary, Atlantan breakfast dish – creamy, chickeny, but lumpy goodness, with a biscuit. Anyone know what it might be called?
The way I am used to biscuits and gravy being served is poured over a split biscuit. It is very tastey stuff! I like peppery sausage gravy myself, not having ever been offered fried chicken gravy. Sounds good though, I’ll have to try it.
I never would have suspected “gravy” Our (Australian) “gravy” is NOTHING like the deliciousness that is yours. Completely different beasts, I had no idea. Thanks again. I’m off to find recipes.
Yes, it is. Read the description of “sawmill gravy” here. Just add sausage, broth, or the meat drippings to flavor, pepper, and meat. ETA: What I meant by the broth bit is, you can also make a good white gravy using chicken broth via adding the milk/flour mix to gently warming gravy and stirrling like mad with a whisk (or big fork) to keep down the lumps.
:smack: This: “you can also make a good white gravy using chicken broth via adding the milk/flour mix to gently warming gravy and stirrling like mad with a whisk (or big fork) to keep down the lumps” shouldl read: “you can also make a good white gravy using chicken broth via adding the milk/flour mix to gently warming BROTH and stirrling like mad with a whisk (or big fork) to keep down the lumps”. :o Be careful not to scald the broth. It thickens surprisingly quickly. And be certain to put the container in which you mixed the milk into the flour and stirred out the lumps in to soak the second you empty it, that stuff sets like concrete. Rinse it with hot water, thoroughly. (ETA: Often I’ll ask someone else to stir a moment while I tend to this task, or I’ll ask them to tend to it while I stir like crazy.)
> . . . all the usual standards – bacon, eggs, weiners, etc. . . .
For what it’s worth, it almost certainly wasn’t weiners (i.e., hot dogs). It was some sort of breakfast sausage. Hot dogs might be considered a kind of sausage, but you can’t refer to other kinds of sausages as hot dogs. Breakfast sausages are smaller, darker, and more wrinkled.
My first thought about the subject of the OP was also that you were talking about grits, but grits aren’t lumpy with various other things in them. They don’t taste like chicken. They’re white, unless they have some butter pats on top of them. Rarely they have small bits of other things in them, but they’re not lumpy like the gravy. Incidentally, biscuits and gravy are a regional dish that you won’t find most places in the U.S. I’ve seen grits in hotel restaurants many times, but I haven’t seen biscuits and gravy there before.
We seem to share a terminology between Australia and the southern USA. We have all the words that you do, they just mean something different.
Our gravy is a similar meat drippings recipe, involving cooking some meat and using the resulting juices, mixed with flour and maybe some spices to form a (usually) runny sauce that is used to dress the (usually) roast meat. I think our gravy is very similar to UK gravy. I’ll try to find a link.
That kind of gravy would be edible (just) on US style biscuits, but it wouldn’t compare to what I ate that one time in Atlanta. The US gravy I had was more like a stew, very flavoursome, or like a very thick cream of chicken soup, with “bits” in it. I’m not doing it justice, really, if it still makes my mouth water three years later, you can imagine how good it was.
Droooooooooooool. Biscuits and gravy is food of the (fat) gods.
Sage Rat, I believe Aussie style gravy is like British gravy - meat juices and other stock items and flavorings, thickened slightly with corn starch, but generally brown and translucent - designed to be poured over meat and potatoes/veg, and no hint of bechamel.
OK, got it, the other factor that caused me to write “wieners” is that that’s what the small dark breakfast sausages are called here in Japan. Mis-borrowed words are a constant sauce of fun here.
Mmm. My wife makes the best sausage gravy with biscuits. Fries up the sausage, makes a cream gravy in the drippings, pours it over hot biscuits. It’s so bad for you (I think she actually uses cream or half-and-half instead of milk) that my stepmother won’t let her make it for my dad anymore, who already has one cardiac stent. Killjoy. :mad:
