Subj : B&G was: Crampers
To   : Dale Shipp
From : Dave Drum
Date : Tue May 02 2023 05:22:00

-=> Dale Shipp wrote to Dave Drum <=-

 -=> On 05-01-23  06:07,  Dave Drum <=-

 DD> Me, too. I'm actually looking forward to going back to work. One of
 DD> the benefits (yeah, right) of being in hospital is diminished appetite.
 DD> Even though the quality of the food has improved dramatically since I
 DD> was in a younger man's skin. They evewn had a low-salt bacon that was
 DD> beyond  "decent" and into most excellent. Wish I could say the same for
 DD> their biscuits and gravy.

 DS> I do like a decent sausage gravy and biscuits, but do not have it
 DS> often. Bob Evens does a decent job with it -- and I am sure that a
 DS> number of hole in the wall places could do so as well, if one finds
 DS> them.  There used to be a chain restaurant named Black Eyed Pea near
 DS> Columbia that did ok.  But one evening we went there and their gravy
 DS> had turned in to wallpaper paste, no evidence of anything but flour and
 DS> water.  We decided to not go there again -- but it did not matter
 DS> because they closed before a month had gone by.

Many restaurants/cafes/etc. have a cream-style gravy that tastes of little
beyond the flour. IOW - library paste.

 DS> This recipe has a side effect of producing a decent flavored gravy.  My
 DS> other standard was to take the skin and bones from a BJs roasted
 DS> chicken and put them into a crock pot with vegetable trimmings, such as
 DS> celery leaves, carrots, etc.

 DS> We have this recipe because we do like white meat -- when it is moist
 DS> and not over done to be dried out.

 DS> I wonder why we have never seen frozen hind quarters of chicken or
 DS> turkey for roasting the same way the breast is done?
 DS> MMMMM----- Recipe via Meal-Master (tm) v8.05

 DS>       Title: Turkey Breast FROZEN
 DS>  Categories: Defrosted, Frozen, Tested
 DS>       Yield: 1 Turkey

My way of making B&G is to make up a nice gravy and add cooked, crumbles
quality breakfast sausage to it. I use a local sauaage from Humphrey's
(who I have praised here many times). The best national brand I can 
think of for B&G would be Jimmy Dean's.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Dave's White Gravy
 Categories: Five, Sauces, Dairy
      Yield: 5 Servings
 
    1/2 c  Suet or lard
    3/4 c  A-P flour
      1 ts Salt
      1 tb (minimum)coarse black pepper
      4 c  Half & half or 18% fat cream
 
  Render suet (if using) or melt lard in a large skillet
  over medium heat; whisk in the flour, salt and pepper
  until smooth.
  
  Cook and stir over medium heat until browned (about 10
  minutes, the mixture MUST be browned!). You're making
  a roux here. That's a fancy term for "fried flour".
  
  Gradually whisk in half & half or cream; cook/whisk
  until smooth and thickened (no lumps must remain).
  
  If the gravy becomes too thick add in a litle more
  liquid and whisk until smooth and heated.
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

.... "Full effort is full victory." -- Mahatma Ghandi
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