Dale Shipp wrote to Dave Drum <=-

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

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

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

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

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

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

Title: Turkey Breast FROZEN
Categories: Defrosted, Frozen, Tested
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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