Gravy flows in my veins, albeit slowly. We consider it to be a beverage in my family, rather than a condiment. My nephew and I were discussing opening a gravy espresso stand, where you could come in and buy shots of your favorite. Possible names tossed about were “Roux The Day” and “One Foot in The Gravy” (my personal favorite).
I remember reading about a greasy spoon in Texas somewhere that serves chicken-fried (or deep fried) bacon topped with sausage gravy. I want to go there.
Really? For breakfast?
I’ve never seen a Chicken a la King without some sort of vegetable matter in it, however - pimientos are common and very hard to miss seeing, others might include peas, mushrooms, or green peppers.
Yep, for breakfast.
I think many people might just call it “creamed chicken” (we’re big on creamed meat around here) but on the little placards it’s usually called “chicken a la king.” Gotta give the fancy name to the creamed chicken.
The one on breakfast bars usually has onion, carrots, and peas in extremely limited quantity.
Now that I think of it, I haven’t been to a breakfast buffet in years.
My mom used to make it from chicken fried steak. The best of both worlds.
Hmmm, ours is not brown like roast (which comes in the thick floured kind or the thinner au jus kind) but it still isn’t yellowy. But giblet gravy is so maybe that’s more like you are talking about. Because there’s more than one chicken gravy (fried chicken gravy is brown, roasted chicken gravy is yellow).
Oh yes, anything with fat byproducts can be made into gravy. I can gravy up any animal you throw at me.
I want to run the gravy stand.
Right. You have to stir constantly to keep the gravy from sticking to the pan as you boil it down to your preferred consistency. Slat and black pepper should be added to taste. (Which for me means a lot of black pepper.)
And for my money, American style (smoked) bacon makes a better gravy than sausage. Cooking sausage often doesn’t produce enough grease to make good gravy.
My mother used to make sawmill gravy with the leftover grease from making fried chicken, and she would serve it over rice as a side dish. It also works great with mashed potatoes, or even just plain old loaf bread.
Nope. No way. Not on a breakfast bar in Atlanta. It was gravy. The OP said it had been years ago, and is probably mis-remembering the flavor slightly. The flavor is grease, when you get right down to it.
Split biscuits with scrambled eggs and sausage gravy with pepper and tabasco, please!
It might’ve been chicken or turkey hash, actually. Rice and bits of meat with celery and onions. Really, really good. Has a similar consistency to grits.
I had nearly this exact train of though while reading the OP.
As for the whole biscuit vs. split biscuit… I usually just tore it into bite-sized pieces before adding gravy.
Not even limited to cities with significan black populations or below the Mason-Dixon. I’ve seen biscuits and gravy and chicken fried steak in breakfast restaurants all over the Midwest, including towns I’d wager a guess were 100% white, or close.
Roger that. The local hole-in-the-wall cafe in my town serves a pretty good chicken-fried steak and eggs breakfast, and we’re about as lily-white as you’ll find anywhere.
Damn, now I’m hungry!
Dern you, Lynn. Now, I’m all sorts of hungry.
Maybe I can get to The Big Dog Cafe Friday morning…
Chicken fried steak gravy. Mmmmm.
I’m so glad I’m going home for Mom’s cooking on Friday.
Oh, you might find biscuits and gravy in soul food restaurants and in hole-in-the-wall places, but I was talking about hotel restaurants. As I said, it seems to me that grits are much more common in hotel restaurants than biscuits and gravy are.
Holiday Inn Express usually has biscuits and gravy as part of their breakfast bar. (Except the last time I stayed in Truckee – they ran out at 8 on a Sunday morning! :mad:)
The best B&G 'round these parts can be found at a coffee shop called “Bite of Wyoming”.
I recently had biscuits and gravy in a budget hotel in Crystal Lake, IL.
This thread has me super hungry.
My roommate (well, recently ex-roommate) makes GREAT biscuits and sausage gravy. In the 2.5 years we lived together he probably made biscuits and gravy for us all as a Sunday brunch 5-7 times. I probably lost a year of my life for each one of those meals, but it was worth every bite.
My standard breakfast restaurant order is a giant split biscuit, with a sausage patty and an over-medium egg on each half, and peppery sausage gravy covering the whole thing. Often known as a “Country Benedict”.
At one local breakfast place, the hash browns are so good that I just order a side of hash browns with a side of gravy on top.
Wendell, you know that hotel right across Kenilworth Ave. from you in Greenbelt? I know it’s been several things, but it was a Marriot (may still be for all I know). Anyway, my in-laws tend to stay there when they drive up from Florida. It’s been a couple of years, but the in-laws always invited us there for brunch. One of the items that they always had was sausage gravy. Yep, and it was pretty good.
Okay, I’m confused. I recently watched the complete Sopranos, and I seem to recall them talking about “gravy” when they meant “a tomato-based pasta sauce without meat”. Am I misremembering, or is this a Northern variation on the usage of “gravy”?