How many people here like Biscuits and Gravy?
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"biscuits" in parts of the US can also be what the rest of of the world calls muffins.
Sin tack the any key okay
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"biscuits" in parts of the US can also be what the rest of of the world calls muffins.
Sin tack the any key okay
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Lopatir wrote:
what the rest of of the world calls muffins.
Here in Blighty we call them scones (rhymes with cones, not cons).
southern biscuits are much lighter than scones.
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Scones should be served with Jam and Clotted Cream, not with a savoury jus. A Biscuit is a crisp, baked product that you would probably miss-label as a "Cookie". A "Cookie" is soft, not crisp.
Bad command or file name. Bad, bad command! Sit! Stay! Staaaay... AntiTwitter: @DalekDave is now a follower!
US biscuits are not scones.
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KennethKennedy wrote:
there is no right or wrong way
Oh yes there is. In Devon (where I first lived in this country) it is cream first. In Cornwall (where my son lives) it is apparently jam first. I know which tastes better. ;)
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And if you do, where do you get it? I like B&G, and I usually get it from Arby's (They do a true Southern-Style B&G. Yum!) I've also heard good things about Hardees' B&G.
What do you get when you cross a joke with a rhetorical question? The metaphorical solid rear-end expulsions have impacted the metaphorical motorized bladed rotating air movement mechanism. Do questions with multiple question marks annoy you???
Bojangles makes decent B&G
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And if you do, where do you get it? I like B&G, and I usually get it from Arby's (They do a true Southern-Style B&G. Yum!) I've also heard good things about Hardees' B&G.
What do you get when you cross a joke with a rhetorical question? The metaphorical solid rear-end expulsions have impacted the metaphorical motorized bladed rotating air movement mechanism. Do questions with multiple question marks annoy you???
Oh, gack, you just made me throw up a little bit in the back of my throat.
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And if you do, where do you get it? I like B&G, and I usually get it from Arby's (They do a true Southern-Style B&G. Yum!) I've also heard good things about Hardees' B&G.
What do you get when you cross a joke with a rhetorical question? The metaphorical solid rear-end expulsions have impacted the metaphorical motorized bladed rotating air movement mechanism. Do questions with multiple question marks annoy you???
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US biscuits are not scones.
And judging by the picture on Wikipedia[^], US gravy is not gravy. :)
"These people looked deep within my soul and assigned me a number based on the order in which I joined." - Homer
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And judging by the picture on Wikipedia[^], US gravy is not gravy. :)
"These people looked deep within my soul and assigned me a number based on the order in which I joined." - Homer
that's because your country doesn't know food.
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that's because your country doesn't know food.
And yet everything I've seen, heard or read about your country's cuisine suggests you value quantity over quality. ;P
"These people looked deep within my soul and assigned me a number based on the order in which I joined." - Homer
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Bojangles makes decent B&G
THIS! Although their gravy used to be better. They've made it more mild than 30 years ago.
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US biscuits are not scones.
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And despite many visits to the US I never managed to see B&G on a menu. Obviously my loss.
it's mostly a breakfast thing, and probably harder to find outside the south (south-east, that is).
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it's mostly a breakfast thing, and probably harder to find outside the south (south-east, that is).
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And judging by the picture on Wikipedia[^], US gravy is not gravy. :)
"These people looked deep within my soul and assigned me a number based on the order in which I joined." - Homer
Richard Deeming wrote:
US gravy is not gravy.
I'm not going to argue with that. It seems that most low-viscosity food garnishes that contain cornstarch or flower as a thickening agent is called gravy even when they are clearly a sauce or a roux.
if (Object.DividedByZero == true) { Universe.Implode(); } Meus ratio ex fortis machina. Simplicitatis de formae ac munus. -Foothill, 2016
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And if you do, where do you get it? I like B&G, and I usually get it from Arby's (They do a true Southern-Style B&G. Yum!) I've also heard good things about Hardees' B&G.
What do you get when you cross a joke with a rhetorical question? The metaphorical solid rear-end expulsions have impacted the metaphorical motorized bladed rotating air movement mechanism. Do questions with multiple question marks annoy you???
Grew up in Texas and I can count on one hand places I've visited north of the Mason Dixon that make a good biscuit, not even getting into the gravy yet. So that said... I make it myself, same as my brisket. Seriously simple recipe and doesn't take that long to make. My recipe started with these two: Biscuits[^] Gravy[^] There is one place around where I live now that I trust but only if I'm desperate for a fix. Arby's and Hardees' are eh, although Chick-Fil-A biscuits are actually pretty decent. No gravy there though. Biggest problem is the wheat used is all wrong, needs to be a soft red winter wheat. Seriously, try a McDonald's biscuit in the south vs the north. They are quite different. Second common mistake is over-mixing the dough, so instead of fluffy they are hockey pucks. The gravy should not be healthy. I use lard or at the very least the drippings from whatever sausage I'm putting in. It is the same for my chicken fried steak gravy. Whole milk or if I'm feeling decadent I opt for heavy cream of half and half.
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Richard Deeming wrote:
US gravy is not gravy.
I'm not going to argue with that. It seems that most low-viscosity food garnishes that contain cornstarch or flower as a thickening agent is called gravy even when they are clearly a sauce or a roux.
if (Object.DividedByZero == true) { Universe.Implode(); } Meus ratio ex fortis machina. Simplicitatis de formae ac munus. -Foothill, 2016
Foothill wrote:
It seems that most low-viscosity food garnishes that contain cornstarch or flower as a thickening agent is called gravy even when they are clearly a sauce or a roux.
well yes, gravy is a sauce.
A sauce made by mixing the fat and juices exuded by meat during cooking with stock and other ingredients. Oxford Dictionaries[^]
roux is fat and flour, used to make sauces (including gravy)
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Closest I got to the South was Dallas. Most of my visits were Colorado (beautiful state) and the Western seaboard (LA, Bay area, Portland, Seattle, Vancouver - both of them).
i can't say i'd recommend seeking it out, next time you're over here. but it's not bad if you come across it. it's very filling!
