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Reply To: | St. John's University Cerebral Palsy List |
Date: | Tue, 18 Jun 2002 09:18:10 -0400 |
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Yep, there's real skill involved in making good gravy. Can you imagine our
grandmothers making that stuff on a woodstove? I'm with you on the bacon
fat gravy--sausage gravy is too spicy. Bacon gravy has just the right
salt/sweet combination. I don't know about you, Ken, but I'm yearning
something awful right now for a mess of biscuits & gravy. I can already
tell I'll be picking up the bacon & Bisquick on the way home tonight!
BTW, Deri and the Australian lasses: Our "cookies" are your "bisquits", I
think. Our biscuits are about 2cm X 5cm breads made from unleavened white
flour, baked until the tops are browned. The insides have a somewhat doughy
texture and flavor. If not covered in the aforementioned gravy, they are
often buttered or topped with jellies, marmalades and honey.
-Kyle
-----Original Message-----
From: Barber, Kenneth L. [mailto:[log in to unmask]]
Sent: Tuesday, June 18, 2002 8:55 AM
To: [log in to unmask]
Subject: Re: Happy Father's Day
acually i always though the "red eye" was refering to the fact that the
coffee does not mix with the heavy grease(at least in my dad's version) and
formed a pol in the middle of the gravy and it had a reddish look from some
of the spices mixed with the coffee. i assumed the look of the eye, i never
ask. bacon greease made the best. and yes, you look away for a minute you
can burn this stuff.
oh you shoulda saw my first and only attemp to make gravy. lumpy is not
the word for it.
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