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Discussion in 'The Okie Corral' started by OV1kenobi, Apr 7, 2020.
And I read back and see Full Clip knows biscuits and beat me to it.
Real homemade sausage gravy or no gravy at all
Sorry, but we call white gravy "wall paper paste" up here. Tried it a few times, and I think I'm right. Gravy is brown.
It’s not that high in stores. It’s about the same or less than any other brand usually.
You northern guys think that Lutefisk and Scrapple is good eating. Ya couldn’t even get a starving raccoon to touch that stuff down here
And they prefer cream of wheat over grits...
I can even make a decent pan of biscuits, though they don’t match my moms. But they beat canned biscuits by a long shot. These were made with Martha White flour, following the recipe on the side of the sack.
Purist here! Keep the gravy away from my biscuits. Butter only...and some cold milk. I have a couple of friends in different areas of the country. One sends home-made maple syrup. The other sends home-made cane syrup. I save those for special occasions.
Jerry Clower used to tell a story about canned biscuits.
I like them both.
Cream of wheat is cereal and grits is grits...
Sausage gravy and toast was a regular dinner when I was growing up.
My mother-in-law who was raised up north doesn't like biscuits or gravy. I still can't get my head around that.
How many of you eat fried cornmeal mush and sidemeat?
"King Arthur comes from what is known as a hard wheat"
Their self rising works for biscuits. 8.5% protein.
"Praised for its creamy taste and lighter-than-air texture, this unbleached blend of soft wheat flour and baking powder, with a touch of salt, yields ethereally light and tender baked goods"
damn all of you!!!! I freaking want biscuits and gravy. to hell with all of you.
Here ya go.
Yeah! with a side of bacon and grits and a huge pot of hot black coffee
And Crystal hot sauce, lots of it
I buy my bulk sausage and break it down into half pound packages, half a pound makes plenty of gravy for me. It doesn't take as much flour or milk as well. Never tried the Worcestershire sauce in the gravy. Hold the pepper but if I can find it, I will add sausage seasoning to the gravy. The place I buy my bulk sausage adds buttermilk to the mix.
I don't think I have ever seen that brand up here in my AO.
I had an older neighbor that really liked fried cornmeal mush, I never took a liking to it. He also ate sidemeat, I tried it but to me bacon is better. To each his own.
I've only read the first page.
For the youngsters around here, you might want to explain what redeye gravy is.
My grandmother used to keep a huge bowl of flour covered with a towel on top of her refrigerator. She would take the bowl, hollow out a space then add eggs, milk and other ingredients for biscuits. Never measured anything, just scooped out enough flour with the ingredients to make biscuits. Kneaded it a bit and made delicious biscuits.
A couple people have mentioned it, but the hard vs. soft wheat thing is absolutely critical.
My understanding (as a Northerner who loves to bake) that most All-purpose flour in the north comes from hard wheat, and in the south it's made from soft wheat.
FUNDAMENTALLY different, even though labeled as just 'all purpose flour'.
This means that when southerners just go grab whatever random flour is on their supermarket shelf, they have essentially perfect biscuit flour, and Northerners have the ingredients for a chewy hockey puck.
I have no idea where the line is, or why the different kinds of wheat are offered regionally, but I can tell you that unless I go out of my way to buy soft wheat flour, my biscuits are 'not bad' if I get everything perfect, any mistake on my part makes them actively awful.
With soft wheat flour, it's somehow almost impossible to screw it up, on a great day the biscuits are life-changing, and the lowest they go is 'real tasty'.
I get really frustrated with food-labeling stuff like this - where they treat two different species or cultivars as interchangeable, when they're actually pretty different. I assume there's good historic reasons for this?
If anyone knows more about the background of how we ended up with different flours in different parts of the country, I'd love to know more.