Wow, a whole decade in the south!! Why I say baw, we have ourselves a gravy, biscuit, firearm, silverware, and seagull excrement expert.
I'll respectfully disagree. I make biscuits and gravy the way great granny, granny, and mom made them. Sorry it's not photogenic. Next time I'll spend more than 400 on silverware to make you happy. You seem like a cunt and I suspect much more of a peasant than I.
It looks fantastic! You might want to let it thicken a bit up more, but that's a preference issue as much as anything else. Or just add whole cream, which is probably not what your granny did, but dammit it's just so good. It appears as if you mastered the main trick of the dish regardless: letting the flour brown (for all you that don't know).
So... 4/5 stars from this cook. Next time, don't forget the accompanying pile of bacon. ;)
... And not that it particularly matters, but since the guy above is a dick: I'm a lifelong Southerner (the kind who'd rather die than go north), and I've been making homemade biscuits and gravy since I was a child. You're doing it fine, and if your mom is around tell her the internet thinks her gravy recipe looks gorgeous.
Haha, the viscosity of the gravy does not capture well. It is just thin enough you cannot spoon it on. Any thicker and it would be applied with a wooden spoon. It's straight forward whisk flour in slowly untill all sausage grease is absorbed. Brown the meat and flour mixture over low-medium heat. Pour in cold milk a little at a time while continually whisking the bottom. Keep this up until it's a hair thinner than you like to serve it. Remove from heat to separate container. It general for each 1 tbsp of fat(grease) - 1tbsp of flour - 1 cup cold whole milk.
Mom, granny and the rest used raw whole milk from cold storage. We are dairy farmers. I make do with vitamin D and a touch of whole cream and a couple drops of white vinegar
I like mine wooden-spoon thickness. My husband uses it almost as a condiment on a multitude of foods, and it works a bit better for that with more body. He's from Illinois, but is turning into a better Southerner than I am!
I find that my cooking tips are more readily accepted by the casual American cook if I don't go all out with the French terms for everything. It makes it sound complicated and French, and ain't no one got time for that.
"Living in the south for a decade" no more makes someone southern than being an illegal alien makes one of them an American. I dare say 10 years isn't even enough to basically familiarize ones self with a new culture.
Let him eat his cream of wheat and wash it down with soy milk. Thank God faggots like that didn't stay in the south. We need real men here, not people who study seagull shit to compare it to pictures of food.
I'm hungry now, fixing to crumble up some sausage for the skillet!
Lived in the south for a decade and that looks like seagull diarrhea. pistola ain't bad tho, peasant tier fork though..
Wow, a whole decade in the south!! Why I say baw, we have ourselves a gravy, biscuit, firearm, silverware, and seagull excrement expert.
I'll respectfully disagree. I make biscuits and gravy the way great granny, granny, and mom made them. Sorry it's not photogenic. Next time I'll spend more than 400 on silverware to make you happy. You seem like a cunt and I suspect much more of a peasant than I.
for whatever it's worth - id eat the hell out of your seagull diarrhea...and ill even use your piece of shit forks to boot ;)
I followed it up with dishes then whiskey. Come on over.
upvote this reddit post! make it hit the front page of a liberal subreddit!!
http://reddit.com/r/PoliticalHumor/comments/gcquj7/remember_this_powerful_image/
Oh wow I might stay all day. But you better not mention what kinda whiskey or the opinion police will be out for you again on that
It looks fantastic! You might want to let it thicken a bit up more, but that's a preference issue as much as anything else. Or just add whole cream, which is probably not what your granny did, but dammit it's just so good. It appears as if you mastered the main trick of the dish regardless: letting the flour brown (for all you that don't know).
So... 4/5 stars from this cook. Next time, don't forget the accompanying pile of bacon. ;)
... And not that it particularly matters, but since the guy above is a dick: I'm a lifelong Southerner (the kind who'd rather die than go north), and I've been making homemade biscuits and gravy since I was a child. You're doing it fine, and if your mom is around tell her the internet thinks her gravy recipe looks gorgeous.
Haha, the viscosity of the gravy does not capture well. It is just thin enough you cannot spoon it on. Any thicker and it would be applied with a wooden spoon. It's straight forward whisk flour in slowly untill all sausage grease is absorbed. Brown the meat and flour mixture over low-medium heat. Pour in cold milk a little at a time while continually whisking the bottom. Keep this up until it's a hair thinner than you like to serve it. Remove from heat to separate container. It general for each 1 tbsp of fat(grease) - 1tbsp of flour - 1 cup cold whole milk.
Mom, granny and the rest used raw whole milk from cold storage. We are dairy farmers. I make do with vitamin D and a touch of whole cream and a couple drops of white vinegar
I like mine wooden-spoon thickness. My husband uses it almost as a condiment on a multitude of foods, and it works a bit better for that with more body. He's from Illinois, but is turning into a better Southerner than I am!
By the way, actually called "browning the roux"
I find that my cooking tips are more readily accepted by the casual American cook if I don't go all out with the French terms for everything. It makes it sound complicated and French, and ain't no one got time for that.
In my experience the worse sausage gravy looks on the plate the better it tastes
No you
Lol
"Living in the south for a decade" no more makes someone southern than being an illegal alien makes one of them an American. I dare say 10 years isn't even enough to basically familiarize ones self with a new culture.
Let him eat his cream of wheat and wash it down with soy milk. Thank God faggots like that didn't stay in the south. We need real men here, not people who study seagull shit to compare it to pictures of food.
I'm hungry now, fixing to crumble up some sausage for the skillet!
Inbred, check.
Such a cry baby. sniff sniff you need your mommy?
I wouldn't talk sh*t to a guy with a .45. City millennial, am I rite?
well, I do know it all, relative to a soy fed millennial, I admit it.
9 acres in the sticks, my Creedmor is bigger.
posting firearms on an internet board lol. idiot tier
total bullshit.
A whole 9 acres huh. We got ourselves a landowner.
How's your cuck shed doing?I got 9 acres where it's worth half a million, and it's close to a steady source of 6 figure jobs
biskits or stfu
Just because we say it like that doesn't mean we have to spell it like we are animsls.!