Post by: WapitiTalk1 on June 04, 2024, 07:06:32 PM
Post by: wadu1 on June 04, 2024, 07:12:28 PM
Post by: WapitiTalk1 on June 04, 2024, 09:27:01 PM
Don't forget the Cholula Hot Sauce for the top.
Crap cakes, I didn’t mention the Cholula Chipotle? I’ll do 50 old guy push ups to
Repent :rolleyes:
Post by: HntnFsh on June 05, 2024, 05:35:48 AM
Its funny, I see people I know put hot sauce on most of what they eat. I like a little hot sauce, but just for very specific foods, and in moderation.
Post by: Angry Perch on June 05, 2024, 08:51:16 AM
Ive just never understood having a tasty meal in front of me, then smothering it with hot sauce. Why worry about the good flavor of something if your going to overwhelm it with a sauce that is going to keep you from tasting it?
Its funny, I see people I know put hot sauce on most of what they eat. I like a little hot sauce, but just for very specific foods, and in moderation.
I don't think of it as covering up flavor as much as adding to it.
Post by: Fidelk on June 05, 2024, 08:59:10 AM
Post by: asmith on June 05, 2024, 09:15:31 AM
My wife makes swimming butter biscuits and from scratch pepper sausage gravy. It is the BEST around
Post by: wadu1 on June 05, 2024, 09:24:15 AM
Ive just never understood having a tasty meal in front of me, then smothering it with hot sauce. Why worry about the good flavor of something if your going to overwhelm it with a sauce that is going to keep you from tasting it?
Its funny, I see people I know put hot sauce on most of what they eat. I like a little hot sauce, but just for very specific foods, and in moderation.
Maybe it's an Army thing? Ever had powdered eggs and grease strips (canned bacon) served from a Mermite Can in the back of a jeep and stale white bread. Or cold C-Rats on a field trip? Old habits tend to stay with you.
Post by: mcrawfordaf on June 05, 2024, 09:27:59 AM
Couple dashes of Tobasco :tup:
Post by: Angry Perch on June 05, 2024, 09:47:19 AM
Cant believe you started a post about 'Epic' biscuits and gravy, then proceeded to use a packet for your gravy. :chuckle:
My wife makes swimming butter biscuits and from scratch pepper sausage gravy. It is the BEST around
My Dad was on a quest for the best biscuits and gravy recipe in his last decade or so. Mind you, this is a guy who liked his eggs scrambled hard and his steak well done. He finally found the perfect "recipe": Libby's canned sausage gravy and Pillsbury biscuits. :chuckle:
Post by: ducks4days on June 05, 2024, 01:01:33 PM
Cant believe you started a post about 'Epic' biscuits and gravy, then proceeded to use a packet for your gravy. :chuckle:
My wife makes swimming butter biscuits and from scratch pepper sausage gravy. It is the BEST around
:yeah:
Cook 1lb sausage until almost done. Add a couple tablespoons of flour and 1/2 tablespoon of black pepper. Cook until the flour and fat form a roux, then add milk. Mix well until thickened. Throw in salt, garlic powder, hot sauce, etc. to taste. I like adding red pepper for spice, sage if im feeling fancy.
I cant bake, but my wife makes some epic biscuits. Im pretty sure its close to wapititalk1's recipe.
Post by: NOCK NOCK on June 06, 2024, 06:10:44 AM
Cant believe you started a post about 'Epic' biscuits and gravy, then proceeded to use a packet for your gravy. :chuckle:
My wife makes swimming butter biscuits and from scratch pepper sausage gravy. It is the BEST around
I'll second the packet "pioneer" gravy. so easy and VERY good. My mother was an incredible cook, and I like pioneer gravy better than hers.
As for biscuits, homemade are best, BUT, Grands frozen (not the tube ones) are a very close second. Most people who eat mine think they were homemade.
Post by: bigdub257 on June 06, 2024, 06:34:11 AM
Post by: Threewolves on June 06, 2024, 07:23:08 AM
I like places that have it. There is a drive through coffee shop that was serving it here in Lacey. That Tucannon valley gas pumps. And, oddley a Toyota dealership in Tumwater. Get your coffee and your SOS.
Post by: OutHouse on June 06, 2024, 11:15:39 AM
Post by: Jason on June 19, 2024, 09:30:23 PM
Here’s my homemade sausage gravy from last weekend.
Post by: wadu1 on June 19, 2024, 09:40:29 PM
You all should be ashamed for not posting any photos of your biscuits and gravy.
Here’s my homemade sausage gravy from last weekend.
Point well taken :tup:
Post by: WapitiTalk1 on June 19, 2024, 09:45:50 PM
Post by: Buckhunter24 on June 20, 2024, 07:12:05 AM
Post by: ghosthunter on June 20, 2024, 09:23:07 AM
I brought a can of B&G , Chef Mate to camp once. Never got ate, threw it in the food box and it made the trip to camp every year. Never got ate. About seven years latter someone started looking at the date and said no way. So rather than pack it home we dated with a sharpie and during tear down stashed in some ones truck.
Few days later I would get a call from the guy who found it unpacking his truck. It made it to camp for another 10 years always going home with some one else.
Finally one guy who got it for the 2 nd time, opened it and dumped in a hole behind the out house.
That guy moved to Idaho, and now five years latter he drew a Moose tag. So I am going over to run a camp for him and in my truck will be a gallon of B&G gravy to leave in his truck. :chuckle:
Post by: TCHunter25 on June 20, 2024, 03:57:51 PM
Post by: JDArms1240 on June 22, 2024, 07:53:28 PM
You can easily scale this up and make it for more people, I’ve made up to 6 lbs of meat which is a LOT of gravy. Also I don’t go by a recipe so all this for you, as it has been for me, will be a little trial and error.
I like to buy hemplers chorizo or the chorizo from the butcher counter at the grocery store, do not buy the cheap chorizo in the tube or you will NOT like this recipe and probably curse me.
1. 1lb chorizo
2. 1/2 habanero, finely chopped
3. 1 jalapeño or Fresno pepper, I prefer Fresno, coarsely chopped
4. Whole Anaheim pepper/hatch chili, if it is a hatch then only use half, since hatches are usually a little more spicy. Coarsely chopped
5. A little chopped up onion
6. Your favorite pancake mix powder, I use snoqualmie
7. About 1/4 pint heavy cream
8. Whole milk
9. Salt to taste, when I’m making chorizo gravy I use less salt than regular country gravy
10. Pepper to taste
Throw a little butter in the bottom of a pan and let ‘er sizzle a little, then throw in the onions and peppers, let them sizzle a little till the onions start to get translucent. Now throw in the meat, fry that till done, personally I like to overcook it a little when I’m making gravy. I don’t drain the oil since the chorizo I buy isn’t as greasy as the cheap stuff, that said, if there is a LOT of oil then soak a little bit of it up. Once the meat is done then throw in a little salt, not a lot, if you don’t put enough in then it’s easy enough to put more in later. Then pepper. THEN take a couple tablespoons of snoqualmie pancake mix (again, it’s easier to add a little more later if you need it) and mix it in real well, so there is no dry mix left. Once that is mixed well then dump in heavy cream and then the milk to your desired gravy thickness, I like chunky.
Stir this often and let simmer while you make your biscuits. I never start biscuits until the gravy is done, that way it all has time to marinate together.
Speaking of biscuits, here is the best way to make those:
1. Be gainfully employed
2. With the earnings from your job securely in your pocket, go to your favorite grocery store
3. Purchase some pilsbury biscuits
4. Cook as instructed on the package
5. Enjoy
Post by: JDArms1240 on June 22, 2024, 07:56:16 PM
Post by: ducks4days on June 23, 2024, 06:56:42 AM
I should say, i felt like a real dork taking pictures of my food. An act that I sometimes goof on other people for doing :chuckle:
Oh Lordy. That looks good.