RE: A question for the gourmets out there

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A question for the gourmets out there

Ground meat (beef, sausage, venison) and over eggs.

31% (10)

Dried beef no eggs

28% (9)

What the fuck is SOS?

40% (13)

Total Votes : 32

(last vote on : 1/5/2016 7:27:29 PM)
(Poll will run till: -- )

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freedomdwarf1 -> RE: A question for the gourmets out there (3/17/2014 10:09:02 AM)
quote: ORIGINAL: jlf1961 quote: ORIGINAL: Blonderfluff What the heck is "white gravy". That CAN'T be good... A white gravy is basically flour, milk and a bit of grease for flavor. No such thing as "white" gravy. If it ain't brown, it ain't 'gravy'. [:D] From Wiki In the UK, a Sunday roast is usually served with gravy. It is also popular in different parts of the UK, to have gravy with just chips (mostly from a fish'n'chip shop). It is commonly eaten with pork, chicken, lamb, turkey, beef, Yorkshire pudding,[2] and stuffing. In British cuisine, as well as in the cuisines of Commonwealth countries like Australia and New Zealand, the word gravy refers only to the meat based sauce (and vegetarian/vegan alternatives) derived from meat juices, stock cubes or gravy granules. Use of the word "gravy" does not include other thickened sauces. One of the most popular forms is onion gravy, which is eaten with sausages, Yorkshire pudding and roast meat. Although Wiki does describe some god-awful shit labelled as 'gravy', to us, if it's any other colour but brown it ain't gravy, it's a sauce. Just sayin'

Blonderfluff -> RE: A question for the gourmets out there (3/17/2014 10:11:18 AM)
quote: ORIGINAL: freedomdwarf1 quote: ORIGINAL: jlf1961 quote: ORIGINAL: Blonderfluff What the heck is "white gravy". That CAN'T be good... A white gravy is basically flour, milk and a bit of grease for flavor. No such thing as "white" gravy. If it ain't brown, it ain't 'gravy'. [:D] From Wiki In the UK, a Sunday roast is usually served with gravy. It is also popular in different parts of the UK, to have gravy with just chips (mostly from a fish'n'chip shop). It is commonly eaten with pork, chicken, lamb, turkey, beef, Yorkshire pudding,[2] and stuffing. In British cuisine, as well as in the cuisines of Commonwealth countries like Australia and New Zealand, the word gravy refers only to the meat based sauce (and vegetarian/vegan alternatives) derived from meat juices, stock cubes or gravy granules. Use of the word "gravy" does not include other thickened sauces. One of the most popular forms is onion gravy, which is eaten with sausages, Yorkshire pudding and roast meat. Although Wiki does describe some god-awful shit labelled as 'gravy', to us, if it's any other colour but brown it ain't gravy, it's a sauce. Just sayin' Amen!

MasterCaneman -> RE: A question for the gourmets out there (3/17/2014 10:17:43 AM)
I love SOS. As a matter of fact, I had some for breakfast this morning. I use the dried white gravy from Sav-A-Lot, ground beef browned and drained (but I'll also use breakfast sausage when I have it), over a couple of bonk biscuits with runny scrambled eggs. Yeah, a cholesterol nightmare, but who wants to live forever? And freedom dwarf, here in 'Murica, if we want to call it white gravy, we will. And yes, I know what it looks like, and I don't care.

freedomdwarf1 -> RE: A question for the gourmets out there (3/17/2014 10:22:40 AM)
quote: ORIGINAL: MasterCaneman I love SOS. As a matter of fact, I had some for breakfast this morning. I use the dried white gravy from Sav-A-Lot, ground beef browned and drained (but I'll also use breakfast sausage when I have it), over a couple of bonk biscuits with runny scrambled eggs. Yeah, a cholesterol nightmare, but who wants to live forever? And freedom dwarf, here in 'Murica, if we want to call it white gravy, we will. And yes, I know what it looks like, and I don't care. A nice white cream and butter sauce... yes. But gravy??? No way!!!! And considering we had that sort of recipe waaaay before the US was even discovered, we claim the rights for it's proper name and use. So there!! [:D][sm=banana.gif]

MasterCaneman -> RE: A question for the gourmets out there (3/17/2014 10:29:56 AM)
quote: ORIGINAL: freedomdwarf1 quote: ORIGINAL: MasterCaneman I love SOS. As a matter of fact, I had some for breakfast this morning. I use the dried white gravy from Sav-A-Lot, ground beef browned and drained (but I'll also use breakfast sausage when I have it), over a couple of bonk biscuits with runny scrambled eggs. Yeah, a cholesterol nightmare, but who wants to live forever? And freedom dwarf, here in 'Murica, if we want to call it white gravy, we will. And yes, I know what it looks like, and I don't care. A nice white cream and butter sauce... yes. But gravy??? No way!!!! And considering we had that sort of recipe waaaay before the US was even discovered, we claim the rights for it's proper name and use. So there!! [:D][sm=banana.gif] [image]local://upfiles/1614272/A6A474105DB14D60A3496EFD57AFA832.jpg[/image] That's what the package says! USA! USA! USA! [:D]

jlf1961 -> RE: A question for the gourmets out there (3/17/2014 10:49:05 AM)
You mention meat based in your definition. For white gravy, I usually use the fat off whatever meat I was cooking, bacon, sausage (which is damn near too lean to have any fat anymore) and hamburger, add a bit of flour and milk and there you have gravy. It is white, thicker than a white sauce (which usually uses butter as a base) and thicker than a roux. Gravy for roasts etc is brown, but that is a different animal as well. Then there is chicken gravy, kind of a pale yellow in color, unless you go back and make a white country gravy, which is usually the case for fried chicken. You also serve a white gravy with chicken fried steak, which is a hell of a lot better than that so called yankee slop known as country fried steak, served with a bland brown gravy, and the steak is usually tough as leather. As for you brits, you wouldnt know good food if you were hit with a frying pan and forced to eat it. You cant even buy cat fish and hush puppies in the UK.

freedomdwarf1 -> RE: A question for the gourmets out there (3/17/2014 11:06:13 AM)
quote: ORIGINAL: MasterCaneman quote: ORIGINAL: freedomdwarf1 quote: ORIGINAL: MasterCaneman I love SOS. As a matter of fact, I had some for breakfast this morning. I use the dried white gravy from Sav-A-Lot, ground beef browned and drained (but I'll also use breakfast sausage when I have it), over a couple of bonk biscuits with runny scrambled eggs. Yeah, a cholesterol nightmare, but who wants to live forever? And freedom dwarf, here in 'Murica, if we want to call it white gravy, we will. And yes, I know what it looks like, and I don't care. A nice white cream and butter sauce... yes. But gravy??? No way!!!! And considering we had that sort of recipe waaaay before the US was even discovered, we claim the rights for it's proper name and use. So there!! [:D][sm=banana.gif] [image]local://upfiles/1614272/A6A474105DB14D60A3496EFD57AFA832.jpg[/image] That's what the package says! USA! USA! USA! [:D] Your idea of "old" fashioned is waaay too new! [:D] From the same Wiki source - White gravy (sawmill gravy in Southern U.S. cuisine) is the gravy typically used in biscuits and gravy and chicken fried steak. It is essentially a Béchamel sauce, with the roux being made of meat drippings and flour. Milk or cream is added and thickened by the roux; once prepared, black pepper and bits of mild sausage or chicken liver are sometimes added. (highlighting mine) So... it is essentially a Béchamel sauce!! Notice, they didn't use the term "gravy". See also: http://dictionary.reference.com/browse/gravy Origin: "1350–1400; 1905–10 for def 2; Middle English gravé, gravey < Old French gravé, perhaps misreading of grané (compare grain spice) <" Centuries before the US was discovered.

freedomdwarf1 -> RE: A question for the gourmets out there (3/17/2014 11:14:49 AM)
quote: ORIGINAL: jlf1961 You mention meat based in your definition. For white gravy, I usually use the fat off whatever meat I was cooking, bacon, sausage (which is damn near too lean to have any fat anymore) and hamburger, add a bit of flour and milk and there you have gravy. It is white, thicker than a white sauce (which usually uses butter as a base) and thicker than a roux. Gravy for roasts etc is brown, but that is a different animal as well. Then there is chicken gravy, kind of a pale yellow in color, unless you go back and make a white country gravy, which is usually the case for fried chicken. You also serve a white gravy with chicken fried steak, which is a hell of a lot better than that so called yankee slop known as country fried steak, served with a bland brown gravy, and the steak is usually tough as leather. As for you brits, you wouldnt know good food if you were hit with a frying pan and forced to eat it. You cant even buy cat fish and hush puppies in the UK. Good recipe Jeff, but omit the milk and use a browning instead - that would make it 'gravy' [:D] Our chicken gravy is paler, yes; but it is still brown in colour (not yellow). White sauce, yes. But seriously... you can't call it gravy!! But there again, you have a rugby-style hand-ball game and call it "football"!! [8\|] I guess I shouldn't expect anything else from mis-guided Americans that essentially evolved from illiterate migrants. As for good food, I've had some really excellent food in the US and some really awful shit that I wouldn't dare call fit for human consumption. But I will say this.... As much as the French say they are the world gourmet cooks, the US and UK beat the pants off anything typically French cuisine.

jlf1961 -> RE: A question for the gourmets out there (3/17/2014 11:19:51 AM)
Freedomdwarf, are you saying that my grandmother from the mountains of western North Carolina was stupid, a fraud, a liar and didnt know the difference between gravy and a sauce? Really? Now white gravy has been called such since the colonial days (remember them,) English colonists came to North America, stole land from American Indians, set up colonies in the south and started cooking stuff like fired catfish, hush puppies, grits, white gravy, red eye gravy, and all those wonderful foods before they got sick and tired of George whats his name and number, and kicked you brits out? Brits the inventors of foods with names that make you think of an STD? Brits who wouldnt know a decent biscuit if you threw a few dozen at em? Brits who could not barbeque their way out of a paper bag?

freedomdwarf1 -> RE: A question for the gourmets out there (3/17/2014 11:31:52 AM)
quote: ORIGINAL: jlf1961 Freedomdwarf, are you saying that my grandmother from the mountains of western North Carolina was stupid, a fraud, a liar and didnt know the difference between gravy and a sauce? Really? Now white gravy has been called such since the colonial days (remember them,) English colonists came to North America, stole land from American Indians, set up colonies in the south and started cooking stuff like fired catfish, hush puppies, grits, white gravy, red eye gravy, and all those wonderful foods before they got sick and tired of George whats his name and number, and kicked you brits out? Brits the inventors of foods with names that make you think of an STD? Brits who wouldnt know a decent biscuit if you threw a few dozen at em? Brits who could not barbeque their way out of a paper bag? Colonial days??? Waaay too recent Jeff. "Gravy" goes back many centuries - long before the US was discovered. And as far as I can remember from my history days, most of the immigrants were either illiterate peasants or religious zealots who weren't exactly edjumacated and were escaping persecution from the rich overlords. And for a lot of those pilgrims (and not only from the UK), they rarely had a lot of meat so to make a "sauce", it usually ended up being white because they used milk and corn starch to make the veggie 'soup' look more appetising. And, I strongly suspect (although I have not looked and have no evidence to hand) that the idea of calling a non-brown sauce a "gravy" would have originated from the Spanish and/or French pilgrims rather than the Brits. I make this assertion based on modern day lingo where in many European countries (very noticably in Spain/France/Italy) have adopted the English term "gravy" for what is otherwise described as a "sauce" in Brit terms.

LadyPact -> RE: A question for the gourmets out there (3/17/2014 11:37:57 AM)
I'm with Shahar because I've always believed the eggs are optional. MP actually hates breakfast sausage. Any time tk and I are here and MP won't be around for what is our breakfast/brunch routine, sausage, biscuits, and gravy are on the menu. For SOS, I would be doing just ground beef.

windchymes -> RE: A question for the gourmets out there (3/17/2014 11:56:05 AM)
Be careful around Italians, at least the ones I was around when I lived in South Jersey. If you ask for "gravy", they're going to give you a red tomato (marinara) sauce and serve it over pasta!

kalikshama -> RE: A question for the gourmets out there (3/17/2014 12:03:19 PM)
quote: I have even greater respect for our servicemen/women now after hearing they are force-fed that stuff. The worst I ever ate in my life was the 6 weeks of basic training at Lackland AFB, San Antonio, TX. One of the reasons I jumped into marriage at my first duty station was so I would get a housing and food allowance, and not have to eat at the mess hall anymore.

freedomdwarf1 -> RE: A question for the gourmets out there (3/17/2014 12:10:11 PM)
quote: ORIGINAL: windchymes Be careful around Italians, at least the ones I was around when I lived in South Jersey. If you ask for "gravy", they're going to give you a red tomato (marinara) sauce and serve it over pasta! My friend in Jax (FL) is of direct Italian blood and was actually born in Italy. The last time someone dared to mention that his mother's sacred tomato sauce that he makes was a "gravy" he swiftly flattened them with a right hook!! [:D] I think if he ever went over to South Jersey he'd end up being arrested. There is no way on this earth will he hear of his sacred family "sauce" being called 'gravy'. How dare they!! Sacrilige!!!

jlf1961 -> RE: A question for the gourmets out there (3/17/2014 12:11:42 PM)
quote: ORIGINAL: freedomdwarf1 quote: ORIGINAL: jlf1961 Freedomdwarf, are you saying that my grandmother from the mountains of western North Carolina was stupid, a fraud, a liar and didnt know the difference between gravy and a sauce? Really? Now white gravy has been called such since the colonial days (remember them,) English colonists came to North America, stole land from American Indians, set up colonies in the south and started cooking stuff like fired catfish, hush puppies, grits, white gravy, red eye gravy, and all those wonderful foods before they got sick and tired of George whats his name and number, and kicked you brits out? Brits the inventors of foods with names that make you think of an STD? Brits who wouldnt know a decent biscuit if you threw a few dozen at em? Brits who could not barbeque their way out of a paper bag? Colonial days??? Waaay too recent Jeff. "Gravy" goes back many centuries - long before the US was discovered. And as far as I can remember from my history days, most of the immigrants were either illiterate peasants or religious zealots who weren't exactly edjumacated and were escaping persecution from the rich overlords. And for a lot of those pilgrims (and not only from the UK), they rarely had a lot of meat so to make a "sauce", it usually ended up being white because they used milk and corn starch to make the veggie 'soup' look more appetising. And, I strongly suspect (although I have not looked and have no evidence to hand) that the idea of calling a non-brown sauce a "gravy" would have originated from the Spanish and/or French pilgrims rather than the Brits. I make this assertion based on modern day lingo where in many European countries (very noticably in Spain/France/Italy) have adopted the English term "gravy" for what is otherwise described as a "sauce" in Brit terms. I see you avoided the question and chose a diplomatic side step. And like windchymes said, ask an Italian for gravy you are getting a tomato based sauce over pasta. As for the French, considering some of the things they consider food, you really have got to be kidding. Even the Cajuns and creoles down in NawLans, and the bayous have evolved french cooking into something more palatable. And they been using a white gravy for ages. Which brings up another point, brits have no clue how to make mud puppies, gumbo, jambalaya, they even screw up red beans and rice for god's sake. As to the brit fondness of brown food, I quite agree. Problem is that some of that "food" aint food, and definitely should not be brown. Now why dont you give up while you are behind, admit that it took Americans to civilize food in such a way as to make it actually appealing, I mean after all, you brits did import KFC, McDonald's, and Burger king... I even heard rumors there are a few Taco Bells over there. I would even bet that brits put beans in chili!

MissMorrigan -> RE: A question for the gourmets out there (3/17/2014 12:18:34 PM)
Having read all the replies to this thread and received an education on SoS I never expected, you have my utmost sympathy. Someone mentioned a tomato based sauce that some of the italians there mistake for 'gravy'. That is sounding more and more inviting!

freedomdwarf1 -> RE: A question for the gourmets out there (3/17/2014 12:27:26 PM)
quote: ORIGINAL: jlf1961 I see you avoided the question and chose a diplomatic side step. And like windchymes said, ask an Italian for gravy you are getting a tomato based sauce over pasta. As for the French, considering some of the things they consider food, you really have got to be kidding. Even the Cajuns and creoles down in NawLans, and the bayous have evolved french cooking into something more palatable. And they been using a white gravy for ages. Which brings up another point, brits have no clue how to make mud puppies, gumbo, jambalaya, they even screw up red beans and rice for god's sake. As to the brit fondness of brown food, I quite agree. Problem is that some of that "food" aint food, and definitely should not be brown. Now why dont you give up while you are behind, admit that it took Americans to civilize food in such a way as to make it actually appealing, I mean after all, you brits did import KFC, McDonald's, and Burger king... I even heard rumors there are a few Taco Bells over there. I would even bet that brits put beans in chili! I answered windchymes and my Italian friend from Jax would disagree with both of you - vehemently. I'll grant that the Americans probably invented burgers (Yay!!), but as for 'civilized' food?? I'll reserve judgement on that one. Just about everywhere I went, nobody in the US could make a decent cuppa. And we didn't 'import' the likes of Knob-Filled-C*nt or Mac-throwups - they were thrown at us just like the veritable Indian curry houses [:'(][:'(]. BK I actually like. Surprisingly [:D] Now.... when you lot admit you've screwed the English language into oblivion, re-written history into a-la-US-style-hollywood faerie tales, re-vamped everything edible into something else completely different (because most couldn't read a cook book in the dark ages), completely fucked up the measurement system, still live like the wild west where guns are the almighty revered, and lo-and-behold exclaim that you are the best [:D] when in reality you are no better than most others.... I'll be listening.

DaddySatyr -> RE: A question for the gourmets out there (3/17/2014 12:37:25 PM)
GrandPA DiMatteo was Napolidan and GrandMa DiMatteo was Siciliana. I think what you'll find is the same way it worked in their house; Grandma called it "gravy" and Grandpa called it "Tomato Sauce" (or, sometimes; "Tomato Gravy"). I'm almost positive that it's a North/South thing with the Calabreses coming down somewhere in the middle (as they frequently do)

MissMorrigan -> RE: A question for the gourmets out there (3/17/2014 12:41:09 PM)
That was the Romans who would sell the burger via street vendors ;-) quote: ORIGINAL: freedomdwarf1 I'll grant that the Americans probably invented burgers (Yay!!), but as for 'civilized' food??

freedomdwarf1 -> RE: A question for the gourmets out there (3/17/2014 12:47:10 PM)
quote: ORIGINAL: DaddySatyr GrandPA DiMatteo was Napolidan and GrandMa DiMatteo was Siciliana. I think what you'll find is the same way it worked in their house; Grandma called it "gravy" and Grandpa called it "Tomato Sauce (or, sometimes; "Tomato Gravy"). I'm almost positive that it's a North/South thing with the Calabreses coming down somewhere in the middle (as they frequently do) You may well be right there. Not being Italian myself, nor from Italian heritage, I really wouldn't know. quote: ORIGINAL: jlf1961 I would even bet that brits put beans in chili! Perhaps you would like to view these recipes - http://www.jamieoliver.com/recipes/beef-recipes/good-old-chilli-con-carne http://www.hairybikers.com/recipes/chilli-con-carne/1626 http://www.bbcgoodfood.com/recipes/3228/chilli-con-carne Even Gordon Ramsay: http://www.channel4.com/4food/recipes/chefs/gordon-ramsay/chilli-con-carne-recipe So, yes! Beans in chilli!! [:D] BTW: I don't eat chilli any other way and chilli-con-carne without the beans just ain't the same.

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