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I grew up on white gravy, hamburger gravy and homemade chicken and pork gravy. We had gravy pretty much with every meal.
The first time I went South, in Missouri, we went to a Denny's type restaurant for breakfast and I adventurously ordered grits. It came with biscuits and a cup of white stuff that looked like wallpaper paste. I ignored it but asked the waitress when she came to clear what it was. She looked at me in total shock and said in her thick Southern drawl, "Why, that's GRAVY."
No. Gravy is deep brown, pourable and you don't eat it for breakfast. But I would love to try Red Eye Gravy sometime. Coffee and ham. What could possibly go wrong?
Wait a minute............... Are you suggesting that only yankee gravy is gravy? Creamed gravy is delicious. You havent truly lived until you've had biscuits and gravy for breakfast. And no, something from Denny's doesn't count.
Food snobs LOL
I tried biscuits and gravy once; they serve it around here in a few places, so granted it is probably not as good as it would be from a fine Southern cook, but still.
It looks like someone vomited on the plate and what it tasted like did not make up for what it looked like.
What kind of sherry do you use?Not gravy, but when I sear scallops, pork medallions, etc I'll deglaze the pan with sherry, add butter for shine. Magnifique!
Not gravy, but when I sear scallops, pork medallions, etc I'll deglaze the pan with sherry, add butter for shine. Magnifique!
I love a good wine sauce. But it's gotta be with a good quality wine you would drink, not that cooking sherry or cooking wine. Gross.
I grew up on white gravy, hamburger gravy and homemade chicken and pork gravy. We had gravy pretty much with every meal.
The first time I went South, in Missouri, we went to a Denny's type restaurant for breakfast and I adventurously ordered grits. It came with biscuits and a cup of white stuff that looked like wallpaper paste. I ignored it but asked the waitress when she came to clear what it was. She looked at me in total shock and said in her thick Southern drawl, "Why, that's GRAVY."
No. Gravy is deep brown, pourable and you don't eat it for breakfast. But I would love to try Red Eye Gravy sometime. Coffee and ham. What could possibly go wrong?
Wait a minute............... Are you suggesting that only yankee gravy is gravy? Creamed gravy is delicious. You havent truly lived until you've had biscuits and gravy for breakfast. And no, something from Denny's doesn't count.
Food snobs LOL
I tried biscuits and gravy once; they serve it around here in a few places, so granted it is probably not as good as it would be from a fine Southern cook, but still.
It looks like someone vomited on the plate and what it tasted like did not make up for what it looked like.
You must not have very good cooks where you were raised, to have created in you such an aversion to perfect sauce.
When people take strong aversions to food it usually means they were raised by people who were shitty cooks. But I have also observed that shitty cooks make lean beautiful people, so no judgement.
Not gravy, but when I sear scallops, pork medallions, etc I'll deglaze the pan with sherry, add butter for shine. Magnifique!
I love a good wine sauce. But it's gotta be with a good quality wine you would drink, not that cooking sherry or cooking wine. Gross.
I'm okay with cheap burgundy to cook with, I'm okay to drink it, too.
Sherry I have just started playing with, because I wanted trifle this winter so I bought sherry. I had gallons of trifle. Yes it is ambrosia. No you don't have to use that much alcohol but it's still good when you do.
I grew up on white gravy, hamburger gravy and homemade chicken and pork gravy. We had gravy pretty much with every meal.
The first time I went South, in Missouri, we went to a Denny's type restaurant for breakfast and I adventurously ordered grits. It came with biscuits and a cup of white stuff that looked like wallpaper paste. I ignored it but asked the waitress when she came to clear what it was. She looked at me in total shock and said in her thick Southern drawl, "Why, that's GRAVY."
No. Gravy is deep brown, pourable and you don't eat it for breakfast. But I would love to try Red Eye Gravy sometime. Coffee and ham. What could possibly go wrong?
Wait a minute............... Are you suggesting that only yankee gravy is gravy? Creamed gravy is delicious. You havent truly lived until you've had biscuits and gravy for breakfast. And no, something from Denny's doesn't count.
Food snobs LOL
I tried biscuits and gravy once; they serve it around here in a few places, so granted it is probably not as good as it would be from a fine Southern cook, but still.
It looks like someone vomited on the plate and what it tasted like did not make up for what it looked like.
You must not have very good cooks where you were raised, to have created in you such an aversion to perfect sauce.
When people take strong aversions to food it usually means they were raised by people who were shitty cooks. But I have also observed that shitty cooks make lean beautiful people, so no judgement.
Up here, we cook with scallops and lobster a lot, and recipes sometimes call for sherry, but since it's a back of the beyond rural area, the only sherry I can find is the one brand of cream sherry that old ladies sip in tiny glasses, and it is very sweet. I'm sure that's not the kind that is called for in a lobster newburg. So that's why I asked. I had to go 60 miles to a real wine store to get a drier sherry for my recipe. I still don't remember what it was called.What kind of sherry do you use?Not gravy, but when I sear scallops, pork medallions, etc I'll deglaze the pan with sherry, add butter for shine. Magnifique!
I use just whatever I can buy for $5-10 a bottle when cooking, you honestly aren't going to be able to tell the difference between a $5 bottle and a $500 bottle in the cooking, it just has to be something you can enjoy drinking, it doesn't have to be something super expensive, and there are plenty of decent $5 bottles of wine out there (I don't like Sherry myself)
I grew up on white gravy, hamburger gravy and homemade chicken and pork gravy. We had gravy pretty much with every meal.
The first time I went South, in Missouri, we went to a Denny's type restaurant for breakfast and I adventurously ordered grits. It came with biscuits and a cup of white stuff that looked like wallpaper paste. I ignored it but asked the waitress when she came to clear what it was. She looked at me in total shock and said in her thick Southern drawl, "Why, that's GRAVY."
No. Gravy is deep brown, pourable and you don't eat it for breakfast. But I would love to try Red Eye Gravy sometime. Coffee and ham. What could possibly go wrong?
Wait a minute............... Are you suggesting that only yankee gravy is gravy? Creamed gravy is delicious. You havent truly lived until you've had biscuits and gravy for breakfast. And no, something from Denny's doesn't count.
Food snobs LOL
I tried biscuits and gravy once; they serve it around here in a few places, so granted it is probably not as good as it would be from a fine Southern cook, but still.
It looks like someone vomited on the plate and what it tasted like did not make up for what it looked like.
You must not have very good cooks where you were raised, to have created in you such an aversion to perfect sauce.
When people take strong aversions to food it usually means they were raised by people who were shitty cooks. But I have also observed that shitty cooks make lean beautiful people, so no judgement.
I'm sure that's true; I loved most of the food I had when I visited the south--except the soul food was too salty even for me, and I'm the one last hold out that still uses the salt shaker among my friends. I guess if it were done right I might like biscuits and gravy, if I could somehow eat it blindfolded.
I bet the sweet stuff would be yummy as a lobster sauce base...you should go for it.Up here, we cook with scallops and lobster a lot, and recipes sometimes call for sherry, but since it's a back of the beyond rural area, the only sherry I can find is the one brand of cream sherry that old ladies sip in tiny glasses, and it is very sweet. I'm sure that's not the kind that is called for in a lobster newburg. So that's why I asked. I had to go 60 miles to a real wine store to get a drier sherry for my recipe. I still don't remember what it was called.What kind of sherry do you use?Not gravy, but when I sear scallops, pork medallions, etc I'll deglaze the pan with sherry, add butter for shine. Magnifique!
I use just whatever I can buy for $5-10 a bottle when cooking, you honestly aren't going to be able to tell the difference between a $5 bottle and a $500 bottle in the cooking, it just has to be something you can enjoy drinking, it doesn't have to be something super expensive, and there are plenty of decent $5 bottles of wine out there (I don't like Sherry myself)
I grew up on white gravy, hamburger gravy and homemade chicken and pork gravy. We had gravy pretty much with every meal.
The first time I went South, in Missouri, we went to a Denny's type restaurant for breakfast and I adventurously ordered grits. It came with biscuits and a cup of white stuff that looked like wallpaper paste. I ignored it but asked the waitress when she came to clear what it was. She looked at me in total shock and said in her thick Southern drawl, "Why, that's GRAVY."
No. Gravy is deep brown, pourable and you don't eat it for breakfast. But I would love to try Red Eye Gravy sometime. Coffee and ham. What could possibly go wrong?
Wait a minute............... Are you suggesting that only yankee gravy is gravy? Creamed gravy is delicious. You havent truly lived until you've had biscuits and gravy for breakfast. And no, something from Denny's doesn't count.
Food snobs LOL
I tried biscuits and gravy once; they serve it around here in a few places, so granted it is probably not as good as it would be from a fine Southern cook, but still.
It looks like someone vomited on the plate and what it tasted like did not make up for what it looked like.
You must not have very good cooks where you were raised, to have created in you such an aversion to perfect sauce.
When people take strong aversions to food it usually means they were raised by people who were shitty cooks. But I have also observed that shitty cooks make lean beautiful people, so no judgement.
I don't think she has an aversion to sauce, just to imitation cream gravy.
Heck even what McDonalds has is edible, its not homemade by any stretch, but it will do in a pinch. I suppose it's all about what you were raised on.
Oddly though there really isn't THAT much difference in a good creamy New England Clam Chowder and a cream gravy, other than you use potatoes to thicken the chowder instead of flour and clams , heck it even has pork in it.
Real New England seafood chowder, whether it's clam chowder or sea food or fish chowder, is NOT thick enough to stand your spoon in. The milk base is broth like, floating with melted butter and flavored with salt pork (pulled out--just the rendered fat), onion and the clam or shellfish liquor.You must not have very good cooks where you were raised, to have created in you such an aversion to perfect sauce.I tried biscuits and gravy once; they serve it around here in a few places, so granted it is probably not as good as it would be from a fine Southern cook, but still.The first time I went South, in Missouri, we went to a Denny's type restaurant for breakfast and I adventurously ordered grits. It came with biscuits and a cup of white stuff that looked like wallpaper paste. I ignored it but asked the waitress when she came to clear what it was. She looked at me in total shock and said in her thick Southern drawl, "Why, that's GRAVY."
No. Gravy is deep brown, pourable and you don't eat it for breakfast. But I would love to try Red Eye Gravy sometime. Coffee and ham. What could possibly go wrong?
Wait a minute............... Are you suggesting that only yankee gravy is gravy? Creamed gravy is delicious. You havent truly lived until you've had biscuits and gravy for breakfast. And no, something from Denny's doesn't count.
Food snobs LOL
It looks like someone vomited on the plate and what it tasted like did not make up for what it looked like.
When people take strong aversions to food it usually means they were raised by people who were shitty cooks. But I have also observed that shitty cooks make lean beautiful people, so no judgement.
I don't think she has an aversion to sauce, just to imitation cream gravy.
Heck even what McDonalds has is edible, its not homemade by any stretch, but it will do in a pinch. I suppose it's all about what you were raised on.
Oddly though there really isn't THAT much difference in a good creamy New England Clam Chowder and a cream gravy, other than you use potatoes to thicken the chowder instead of flour and clams , heck it even has pork in it.
You are a good cook, I know, so maybe if I make it again, I'll try that.I bet the sweet stuff would be yummy as a lobster sauce base...you should go for it.Up here, we cook with scallops and lobster a lot, and recipes sometimes call for sherry, but since it's a back of the beyond rural area, the only sherry I can find is the one brand of cream sherry that old ladies sip in tiny glasses, and it is very sweet. I'm sure that's not the kind that is called for in a lobster newburg. So that's why I asked. I had to go 60 miles to a real wine store to get a drier sherry for my recipe. I still don't remember what it was called.What kind of sherry do you use?Not gravy, but when I sear scallops, pork medallions, etc I'll deglaze the pan with sherry, add butter for shine. Magnifique!
I use just whatever I can buy for $5-10 a bottle when cooking, you honestly aren't going to be able to tell the difference between a $5 bottle and a $500 bottle in the cooking, it just has to be something you can enjoy drinking, it doesn't have to be something super expensive, and there are plenty of decent $5 bottles of wine out there (I don't like Sherry myself)
LOL You've become inured to it. I don't want to keep insulting it, so I'll leave it there.I'm sure that's true; I loved most of the food I had when I visited the south--except the soul food was too salty even for me, and I'm the one last hold out that still uses the salt shaker among my friends. I guess if it were done right I might like biscuits and gravy, if I could somehow eat it blindfolded.You must not have very good cooks where you were raised, to have created in you such an aversion to perfect sauce.I tried biscuits and gravy once; they serve it around here in a few places, so granted it is probably not as good as it would be from a fine Southern cook, but still.The first time I went South, in Missouri, we went to a Denny's type restaurant for breakfast and I adventurously ordered grits. It came with biscuits and a cup of white stuff that looked like wallpaper paste. I ignored it but asked the waitress when she came to clear what it was. She looked at me in total shock and said in her thick Southern drawl, "Why, that's GRAVY."
No. Gravy is deep brown, pourable and you don't eat it for breakfast. But I would love to try Red Eye Gravy sometime. Coffee and ham. What could possibly go wrong?
Wait a minute............... Are you suggesting that only yankee gravy is gravy? Creamed gravy is delicious. You havent truly lived until you've had biscuits and gravy for breakfast. And no, something from Denny's doesn't count.
Food snobs LOL
It looks like someone vomited on the plate and what it tasted like did not make up for what it looked like.
When people take strong aversions to food it usually means they were raised by people who were shitty cooks. But I have also observed that shitty cooks make lean beautiful people, so no judgement.
I just don't understand what it is visually that you hate about cream gravy lol
If made it correctly it simply looks like a thicker version of cream soup, which I don't know anyone who doesnt like cream soups. Though yes I have certainly seen where people didnt get their roux right and the gravy came out more of a paste than a gravy. That's why I said 1:1 ratio of fat to flour, and you MUST cook the flour before adding the milk, otherwise your gravy simply tastes like flour no matter what you do.
I occasionally have spectacular failuresYou are a good cook, I know, so maybe if I make it again, I'll try that.I bet the sweet stuff would be yummy as a lobster sauce base...you should go for it.Up here, we cook with scallops and lobster a lot, and recipes sometimes call for sherry, but since it's a back of the beyond rural area, the only sherry I can find is the one brand of cream sherry that old ladies sip in tiny glasses, and it is very sweet. I'm sure that's not the kind that is called for in a lobster newburg. So that's why I asked. I had to go 60 miles to a real wine store to get a drier sherry for my recipe. I still don't remember what it was called.What kind of sherry do you use?Not gravy, but when I sear scallops, pork medallions, etc I'll deglaze the pan with sherry, add butter for shine. Magnifique!
I use just whatever I can buy for $5-10 a bottle when cooking, you honestly aren't going to be able to tell the difference between a $5 bottle and a $500 bottle in the cooking, it just has to be something you can enjoy drinking, it doesn't have to be something super expensive, and there are plenty of decent $5 bottles of wine out there (I don't like Sherry myself)
LOL You've become inured to it. I don't want to keep insulting it, so I'll leave it there.I'm sure that's true; I loved most of the food I had when I visited the south--except the soul food was too salty even for me, and I'm the one last hold out that still uses the salt shaker among my friends. I guess if it were done right I might like biscuits and gravy, if I could somehow eat it blindfolded.You must not have very good cooks where you were raised, to have created in you such an aversion to perfect sauce.I tried biscuits and gravy once; they serve it around here in a few places, so granted it is probably not as good as it would be from a fine Southern cook, but still.Wait a minute............... Are you suggesting that only yankee gravy is gravy? Creamed gravy is delicious. You havent truly lived until you've had biscuits and gravy for breakfast. And no, something from Denny's doesn't count.
Food snobs LOL
It looks like someone vomited on the plate and what it tasted like did not make up for what it looked like.
When people take strong aversions to food it usually means they were raised by people who were shitty cooks. But I have also observed that shitty cooks make lean beautiful people, so no judgement.
I just don't understand what it is visually that you hate about cream gravy lol
If made it correctly it simply looks like a thicker version of cream soup, which I don't know anyone who doesnt like cream soups. Though yes I have certainly seen where people didnt get their roux right and the gravy came out more of a paste than a gravy. That's why I said 1:1 ratio of fat to flour, and you MUST cook the flour before adding the milk, otherwise your gravy simply tastes like flour no matter what you do.
I occasionally have spectacular failuresYou are a good cook, I know, so maybe if I make it again, I'll try that.I bet the sweet stuff would be yummy as a lobster sauce base...you should go for it.Up here, we cook with scallops and lobster a lot, and recipes sometimes call for sherry, but since it's a back of the beyond rural area, the only sherry I can find is the one brand of cream sherry that old ladies sip in tiny glasses, and it is very sweet. I'm sure that's not the kind that is called for in a lobster newburg. So that's why I asked. I had to go 60 miles to a real wine store to get a drier sherry for my recipe. I still don't remember what it was called.What kind of sherry do you use?
I use just whatever I can buy for $5-10 a bottle when cooking, you honestly aren't going to be able to tell the difference between a $5 bottle and a $500 bottle in the cooking, it just has to be something you can enjoy drinking, it doesn't have to be something super expensive, and there are plenty of decent $5 bottles of wine out there (I don't like Sherry myself)
Like when I ventured into gingerbread or cookie decorating. It's just not me, I never get it done and the dogs end up eating them. The dogs LOVE them, so I guess it's not a total failure.
And I have really blown chicken and dumplings a few times. That's hard to recover from in my family.
Currently, Taylor dry sherry. As someone said, avoid cheap cooking stuff.What kind of sherry do you use?Not gravy, but when I sear scallops, pork medallions, etc I'll deglaze the pan with sherry, add butter for shine. Magnifique!
