..biscuits and gravy...?ÿ Hot sauce, grits, thick peppered bacon and eggs too! ?????ÿ
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It's a treat.?ÿ I don't make it often enough.
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On my way...
Ha!?ÿ Biscuits & gravy Army style..?ÿ The important things that you learn when pulling KP duty.
You bet.?ÿ If the gravy is so thin it wants to run off the biscuit, the cook needs more training.?ÿ Falling off the edge is allowed if more gravy is added to make up for it.
My local Huddle House has a open face biscuit with 2 sausage patties smothered in gravy with 2 eggs and all the coffee you can drink for 5.00.
Good God, man, please tell me you didn't make sausage gravy with grits in it. Oh, the horror.... ?????ÿ
Looks delicious.?ÿ In my mind the smells take me back to my youth...yummm.
Grits were a staple in Momma Cash's kitchen.?ÿ If there was nothing else to eat, you could always have a fried grits patty.?ÿ If it was breakfast there was a little sugar sprinkled on it.?ÿ If it was supper there was ketchup plopped on the top.
And of course we had as many eggs as anyone was willing to go gather.?ÿ Oddly enough I never remember Momma keeping them in the fridge.?ÿ There was always just a basket of them on the kitchen counter.?ÿ I guess we ate them quick enough to never go bad.?ÿ
If the basket was empty that just meant someone younger than my brothers and sister had to go gather more eggs from the chicken house...
@payden,
We're getting 30 - 40 fresh eggs per day. Yard birds. They are not real big. But they are delicious. We have a basket too!
N
Ha!?ÿ Biscuits & gravy Army style..?ÿ The important things that you learn when pulling KP duty.
My Navy brat wife say's that stuff is called $hit on a shingle. ?????ÿ
That is what I call The Pile.?ÿ The bottom layer is two steaming biscuit halves with two or more scrambled eggs on top.?ÿ Then chunk up fried bacon, sausage or ham to fork-size to place above the eggs.?ÿ Then smother it all in stiff gravy.?ÿ Ummmm ummmmm, good.
Never thought about adding grits, but that sounds delicious to me.
That's how I remember it too FL.
Grits on the side for me.
I do also love grits with bacon on the side, and occasionally make just grits for breakfast.?ÿ Had a friend send me maple syrup that he processed in NY state, so waffles have been on my menu of late.?ÿ?ÿ
So you made me hungry.
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Inadequate slathering of real butter.?ÿ One can still see the waffle.
@flga-2-2 SOS was originally chipped beef in brown gravy over toast.?ÿ My grandfather was a WWII Navy vet that served on a destroyer and used to make it for us kids when we were young.
My aunt (cup of Joes MIL) made the best biscuits and gravy that I ever had, but they didn't love me, just sit in the pit of my stomach all day making me feel bloated.
Dad liked grits mixed with the gravy. He told me once that the best that he found North of the Mason-Dixon line was in a little diner called "The Post Office" (actual former PO) in Provincetown MA, but he had to order separate meals to get what he wanted, ala Jack Nicholson in "Five Easy Pieces" trying to get a simple chicken salad sandwich.
Worked with a guy in AK who was originally from Philly (Super Smart Engineer, but major fault was that he knew what was the "best of everything" and claimed Philly pizza was better than NY, them's fightin words where I come from) I had told him that when I was visiting relatives in the Carolinas that I bought some "real grits" he wondered why I did that when in Juneau you can just go to the Fred Myer and get some. We all know that "no self respectin' southerner eats instant grits", even though I'm not a southerner I prefer the real ones. Unfortunately I have yet to find anything but instant here in the greater Phoenix area.
Well she lives closer to you now, get her to come over and fix up some.
Is was a big consumer of Stouffer's frozen creamed chipped beef over a toasted biscuit, 10 minute prep time with a microwave and toaster oven, yummy.?ÿ Unfortunately it disappeared from my store's freezer years ago.
Anybody into Hormel's Dried Beef??ÿ Comes in a glass jar and keeps for years unrefrigerated which is perfect for dry camping, sort of like instant bacon right out of the jar and a great addition to quick fix salads, appetizers, etc., and lasagna, pizza, etc. as a topping.?ÿ Unfortunately it's now $40/pound so SWMBO said buy no more, we're not millionaires.
Funny that they're claiming it's gluten free, all meat with no additives has no gluten in it.
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@mike-marks Yes!?ÿ My otherwise extremely frugal grandfather allowed himself the occasional luxury of Hormel Dried Beef.?ÿ I had no idea it was such an expensive item until I went to purchase my own as an adult.
