Posted on 11/20/2007 1:35:33 PM PST by MrLegalReform
If you get the gravy pretty much done, just crack three or four eggs into the top of the gravy, put the lid on, and let it simmer for up to ten minutes (depending on how hard you like your eggs).
I like mine cooked through, so I leave ‘em in the whole time.
Sausage gravy and biscuits is my hubby’s speciality. He uses the hot sausage (Tenn. Pride) and those big ole Grands Biscuits. An evangelist friend from N.C. was visiting and he claimed that he was on a diet and only would eat a couple of Ritz Crackers for breakfast. Next morning, Hubby made a huge pan of gravy and two sleeves of biscuits. That boy from N.C. ate four or five biscuits and gravy and then he called his wife and said, “Honey, you wouldn’t believe the Ritz Crackers they have here in W.V.”.
Chocolate gravy.....mmmmmm.
Gravy is considered a beverage in the South.
Gravy - meat in liquid form..
Two things culinary America really needs:
1) A LOT more sauces and gravies. We have a LOT of herbs and spices, and get more every year. And MOST of them can be made into tasty sauces and gravies. But for some reason, we eat most of our food dry. We need a “saucier hero”, to make these things popular again.
2) You don’t HAVE to eat every formal meal in the “Midwest chow-down” banquet manner. Most Americans have no idea that there is any other way to eat a major meal, then the “sit down, shovel down, and bloat on the sofa” technique.
A meal can last for hours. Or it could have a little bit of a lot of different things, where just a bite is enough before you move on. It can have things called “courses” instead of all the food at once. It can also have “non-foods” like raw vegetable snacks and pickled delights along the way. Think of it more as a “food tasting” instead of a gorge.
And it can have drinks. Not drinking to get drunk, but a little taste of liquor and other beverages is in a way like a sauce for food.
You begin with an apertif or cordial, to whet the appetite, followed by mild, complementary dinner wines in moderation, then the main wine for the entree, with sweet wines like port on the downside. Coffees, teas, brandies, and other strong, dry drinks for after dinner.
As you can tell, this would not go well with a 15 minute sit down and shovel down dinner. This is why for most people, they actually need their host to give instructions before and during the banquet.
The design of the dinner itself might need to be different, dispatching with the turkey table and hard, upright chairs, and going for more comfortable seating. Periodic pauses in the flow of the dinner for restroom breaks. Even Roman style, with overstuffed floor pillows, could be an unforgettable experience.
You are so wise. It is my contention that the problems with “family” in our society is the loss of the sit-down evening meal together. Around the table is the way human beings have formed relationships and ultimately societies. We can’t say a whole lot about France, but we have to admit that they make eating a social experience.
What!!! No wolfing and gorging at the table and retiring afterward with beers to watch the football game?
Gravy.....on the turkey, on the taters, on the dressing, on the rolls, on the ham, on the corn, on the gren bean casserole, Gravy on everything!!!!
;o)
Making good gravy separates the good cooks from the wannabees. Always be sure you make enough for spooning over the leftovers.
So...did you try the eggs in the gravy?
My gravy would destroy you all. It is the Chuck Norris of gravy. I use sausage grease, and am very liberal with the salt, pepper, and yes, sugar. My gravy would make you as fat as I’m getting in my old age. Now you may go back to your lives and dream of my gravy.....oh and I make homemade biscuits, too.....that is all.....
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