I can cook better than you. ;p
No baking powder in gravy, carpetbagger.
Bicuits from scratch
- Thread starter agomez
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I can cook better than you. ;p
No baking powder in gravy, carpetbagger.
lol.. no wonder you funked out of chemistry school.... baking powder is a leavening agent
I don't give a fxxx what baking powder is. There is no need for it in proper sausage gravy.
It is amazing how quickly things change. My grandmother cooked about 18 fresh meals a week in an average kitchen with linoleum flooring, formica counter top and a four burner electric stove. She did have a double oven which was probably the bomb in the 50's and 60's. My wife is lucky to cook 3 meals a week (not fresh but heated up frozen stuff) and she thinks she works her tail off. By the way she is a stay at home mom just like my grandmother. At the rate we are going my daughter will not be able to boil water.
Talking about chicken and dumplings, I think the ingredients for dumplings are similar to biscuits as far as the dumplings go.
In my family we took videos of our grandmother making our favorite recipes so they will not be forgotten and will be made exactly the same way over and over........well at least until 2012.
now that's a smart thinkin' sparkplug!!
Beaufart grew up pouring fish gravy on his bagels.
and then boiling it...
lol... you have me confused with Noah, he's of Kosher decent.
spotcruiser
Geezer
I always make biscuits and gravy on wheeling trips and it's a big hit. It's easy the way I do it.
I precook the number of biscuits I'm want at home, just using the Pillsbury Grands type in the tube, and pack them in something to keep them from getting pulverized during wheeling.
Prior to the trip, I freeze Jimmy Dean breakfast sausage, 1/2 tube for 2 servings, and use that to help keep everything else in the ice chest cold. In the morning, I throw a frozen chunk of Jimmy Dean in a pan and cook it. When the sausage is cooked, I throw in three tablespoons of flour (premeasured into a ziplock bag at home, along with some salt and pepper) and a couple tablespoons of butter and cook that for a few minutes. Then add milk as needed and cook it to the right consistency. During cooking of the gravy, I heat the biscuits in a fry pan.
Boom. Great stuff. Beats the same old bacon and eggs everyday on the trail.
I precook the number of biscuits I'm want at home, just using the Pillsbury Grands type in the tube, and pack them in something to keep them from getting pulverized during wheeling.
Prior to the trip, I freeze Jimmy Dean breakfast sausage, 1/2 tube for 2 servings, and use that to help keep everything else in the ice chest cold. In the morning, I throw a frozen chunk of Jimmy Dean in a pan and cook it. When the sausage is cooked, I throw in three tablespoons of flour (premeasured into a ziplock bag at home, along with some salt and pepper) and a couple tablespoons of butter and cook that for a few minutes. Then add milk as needed and cook it to the right consistency. During cooking of the gravy, I heat the biscuits in a fry pan.
Boom. Great stuff. Beats the same old bacon and eggs everyday on the trail.
Sausage gravy is easy to make.
Brown 1 lb Jimmy Dean sausage (or whatever you choose) in a large skillet. When it's browned, sprinkle flour over the sausage and grease, stir, sprinkle more, until everything is coated and looks kind of dog food. Add milk. I just pour until the sausage is covered pretty well. Heat mix until boiling gently, then reduce heat. Stir often. If the gravy is too thick, add a little more milk and stir more. If it's too thin, mix 2 T cornstarch into 1/4 C cold water and add that to the mix and stir more. Salt/pepper/crushed red pepper to taste. Usually 1 tsp of crushed red pepper is adequate.
Brown 1 lb Jimmy Dean sausage (or whatever you choose) in a large skillet. When it's browned, sprinkle flour over the sausage and grease, stir, sprinkle more, until everything is coated and looks kind of dog food. Add milk. I just pour until the sausage is covered pretty well. Heat mix until boiling gently, then reduce heat. Stir often. If the gravy is too thick, add a little more milk and stir more. If it's too thin, mix 2 T cornstarch into 1/4 C cold water and add that to the mix and stir more. Salt/pepper/crushed red pepper to taste. Usually 1 tsp of crushed red pepper is adequate.
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I make it the same way except I add butter with the flour and use 1/2 and 1/2, it's highly requested at work.
Sometimes I throw in 1/4 C of butter if the sausage is lean like deer or elk. 1/2 and 1/2, eh....
JD don't generate alot of grease, what there is I don't drain off. Some guys use heavy cream but it's too much for me, 1/2 & 1/2 works perfect. I used a powder mix last time, it's sold here locally Sawmill or something similiar, it worked pretty well but I usually just do it the regular way.
uh no, i was referring to you boiling ribs. I assume if you boil ribs then you will boil anything...