Kansas Crimson

Who’s got a good recipe?

I keep it very simple because of kids.


Sausage gravy:
Roll of sausage. Brown it.
1/2 cup of flour or so. Sprinkle in and mix.
Pour milk. Amount varies on how much I want to have and whether runny or thicker. But usually about 3-4 cups I think but I honestly eyeball it.

Cook it medium-low for about 7-10 minutes.

Works every time.

I assumed we're talking turkey gravy.

NewtonHawk11 wrote: ↑Sat Nov 23, 2019 1:16 pm I keep it very simple because of kids.


Sausage gravy:
Roll of sausage. Brown it.
1/2 cup of flour or so. Sprinkle in and mix.
Pour milk. Amount varies on how much I want to have and whether runny or thicker. But usually about 3-4 cups I think but I honestly eyeball it.

Cook it medium-low for about 7-10 minutes.

Works every time.

you been talking to my wife?

What kind of gravy?

TraditionKU wrote: ↑Sat Nov 23, 2019 3:00 pm

NewtonHawk11 wrote: ↑Sat Nov 23, 2019 1:16 pm I keep it very simple because of kids.


Sausage gravy:
Roll of sausage. Brown it.
1/2 cup of flour or so. Sprinkle in and mix.
Pour milk. Amount varies on how much I want to have and whether runny or thicker. But usually about 3-4 cups I think but I honestly eyeball it.

Cook it medium-low for about 7-10 minutes.

Works every time.

you been talking to my wife?

It’s so damn good. When my wife and I first started dating, she made gravy with butter flour and milk. Just gross.

That's not gravy. Need drippings

NewtonHawk11 wrote: ↑Sat Nov 23, 2019 3:56 pm

TraditionKU wrote: ↑Sat Nov 23, 2019 3:00 pm

NewtonHawk11 wrote: ↑Sat Nov 23, 2019 1:16 pm I keep it very simple because of kids.


Sausage gravy:
Roll of sausage. Brown it.
1/2 cup of flour or so. Sprinkle in and mix.
Pour milk. Amount varies on how much I want to have and whether runny or thicker. But usually about 3-4 cups I think but I honestly eyeball it.

Cook it medium-low for about 7-10 minutes.

Works every time.

you been talking to my wife?

It’s so damn good. When my wife and I first started dating, she made gravy with butter flour and milk. Just gross.

AKA bechamel. You can do a lot with it, but it ain't gravy.

For sausage gravy:

Brown breakfast sausage in a heavy pot.
Add butter.
Add diced onion.
Cook till onion is translucent.
Add flour to make a roux, stir this and let it cook for a couple of minutes.
Add half & half and some chicken stock.
Stir like crazy and cook till thickened.
I add a few drops of tobasco, salt, and a fistfull of cracked black pepper.

jhawks99 wrote: ↑Sat Nov 23, 2019 3:46 pm What kind of gravy?

Good gravy!

I love biscuits and porky white sauce

I write code for a living (more or less). Comments in code are generally seen as a weakness - your code should be expressive enough that they aren't necessary. Adding them is usually just being too lazy to fix the damn code.

I feel the same can be said of almost any sauce, including gravy.

Thanks guys.

I was thinking breakfast gravy for biscuits.

Gonna Diallo in some good sausage gravy in time. I typed dial but my phone autocorrected it to Diallo so let’s just roll with it.

Tomorrow though imma try to make some bacon gravy on a whim. Keeping it simple. Fry bacon til it’s crispy, then add flour to the grease and mix, then add milk salt and pepper and mix some more. May either serve bacon by the strip along with, or chop it up and into the gravy.

I never wrote code for gravy

what’s milk salt?

Gravy

Eye-talian Sunday Gravy

http://www.great-chicago-italian-recipe ... gravy.html

Delicious

Delicious Neck Bone Gravy recipe which is easy to make and delicious to eat. Serve this gravy on a Sunday afternoon over spaghetti, mostaccioli or any other pasta you can think of.

Neck bones are traditionally used in making gravy in many Italian homes. I remember my Mom roasting the neck bones in the oven and creating a delicious sauce. Every home has their own variation of this recipe. Once the gravy is cooked then the family gathers around the table for some great conversations which usually involves everyone talking at the same time.

Neck Bone Gravy, like many Italian gravies, gets it’s flavor from hours of cooking and stirring. Not to mention the love that went into every pot. This brings back a lot of memories.

INGREDIENTS

3 to 4 pounds of pork neck bones
1 Tbls of olive oil
1 28oz can of tomato puree
1 28oz can of tomato sauce
2 28oz cans of water
1 can of tomato paste
2 Tbls of dried basil
1 Tbls of sugar
Salt, pepper and garlic to taste
1 tsp of crushed red pepper flakes (optional)
PREPARATION

Clean and dry about 3 to 4 pound’s of pork neck bones
Fry them until brown in a large Dutch oven in about a tablespoon of olive oil and salt and pepper and some garlic powder to taste.
Once browned add to pot one large 28 ounce can each of Tomato Puree and Tomato Sauce and one can of each of water (note: if you like a thicker sauce add any size can of tomato paste and two cans of that size, of water also to this mixture)
Then add salt, pepper and garlic to taste about 2 tablespoons of dry basil and one tablespoon of sugar (very important because it cuts down the acidity) You can add red pepper flakes if you like a little heat to your sauce.
Bring to a high simmer on medium heat and then lower to a slow simmer for about 3 hours stirring every 20 minuets.
Do not cover all the way; leave the lid half open…that’s it! Enjoy! This just smells like Sunday!!!

Honest to Gaia, I was afraid to open this thread cuz I thought I was gonna find out he's dead.

Bacon gravy was pretty good. I think it coulda used a little more grease and a little less flour maybe, but overall did the trick without much effort.

so I fried chicken last night. Left the grease and crumbs and everything in the pan. Got it hot again this morning, brown some flour, salt pepper milk, stir and simmer till it thickens, serve over fresh biscuits. Some of the best breakfast ever.