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.