bubbachunk
Well-Known Member
Please post anything you know or links!
Thanks for the quick responses!
Last thing, anybody ever used rice flour or the like to keep it gluten free?
In addition, the darker you cook a roux the less thickening power it has.It should work but I don't know much about the thickening properties of rice flour. They don't all act the same way. Some starches aren't as stable, others take longer to thinken, and others need more or less to do the same thickening.
In addition, the darker you cook a roux the less thickening power it has.
Never had or seen anything other than something tomato based around here with sausage. Maybe I will try it someday.
Never had or seen anything other than something tomato based around here with sausage. Maybe I will try it someday.
Tomato based gravy? Must be one of those ketchup on eggs things...
Are you serious? What part of jersey? Every diner I have ever been in has has sausage gravy and biscuits. Granted it is more of a souther thing but im not far from you at all and tons of places around here have it.
Tomato based gravy? Must be one of those ketchup on eggs things...
I don't frequent dinners much if at all, more of a pizzeria guy and I pretty much skip breakfast except maybe on occasion on the weekend and that is at home. Only time I have ordered sausage at a diner it was with breakfast with pancakes or eggs. Order sausage in a pizzeria and it will come in tomato sauce, that or served with sweet peppers and onions.
Gravy I have only seen on beef (dark), turkey and sometimes chicken (light).
Next time I am at a diner I will have to check the menu.
Were you deprived as a child? Basic biscuits and gravy (when made right) are a thing of beauty. You have to have it at least at home if not out at a restaurant! SWMBO and I decided to cruise to all the locals to try the different styles and only one of them was made fresh. All the rest are like "gravy mix" with a smideon of sausage that sits in a hot pan for days until you order it. It takes like five minutes to make fresh if the sausage is cooked and tastes a world different. Butter helps too
Try it out at home. Served over fresh biscuits and you are set
X2 It is great, because dinner can be done in 10-15 minutes.Biscuits and gravy are an anytime thing. We have them for dinner with regularity.
It is more of a southern thing but we aren't exactly in the great north. Maybe its because I grew up in and my family was mostly from the "country".
edit- have you ever had chip beef gravy? That is kind of the yankee version.
X2 It is great, because dinner can be done in 10-15 minutes.
I don't know if it is the same as creamed beef. It is little bits of dried and cured beef (pretty much thin jerkey but without nearly as much flavor) in white gravy. Its usually served over toast or biscuits. Also known as sos or **** on a shingle.
The use of tomatoes to make sauces (Italian gravy) is pretty common around here. No different than what you put on pizza, lasagna or spaghetti. Order a sausage sandwich (excluding breakfast sandwiches) it will usually come in tomato sauce. That is unless you are ordering a hot sausage link sandwich (hot dog shape), then it will come plain but with whatever toppings you like.
I think we are using two entirely different definitions of gravy here.
Tomato based gravy? Must be one of those ketchup on eggs things...
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