Biscuits and Gravy

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cuchulainn
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Re: Biscuits and Gravy

Post by cuchulainn » Wed May 02, 2018 4:19 am

Those dishes look very nice.

Nice work getting the Bib Gourmand!

EMG
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Re: Biscuits and Gravy

Post by EMG » Wed May 02, 2018 5:37 am

I tried googling biscuits and gravy that had visual appeal. After a few searches, this is about the best I can find (where the ingredients would probably also actually make sense with the flavors)

Image

temporaryhandle2
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Re: Biscuits and Gravy

Post by temporaryhandle2 » Wed May 02, 2018 10:23 am

That's good. Poached egg is a great diversion. I hope iolar shows it to his chefs. Add a few pansies and you wont see the food at all.

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Re: Biscuits and Gravy

Post by Iolar » Wed May 02, 2018 10:27 am

I think we would fry the egg. Fried eggs taste and look better imo.
I like big quotes and I cannot lie

temporaryhandle2
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Re: Biscuits and Gravy

Post by temporaryhandle2 » Wed May 02, 2018 11:19 am

Well, they are quicker and cheaper to cook, anyway.

Please let us know. I am genuinely interested to see what your chefs come up with.

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rezuar
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Re: Biscuits and Gravy

Post by rezuar » Wed May 02, 2018 2:11 pm

Iolar wrote:
Tue May 01, 2018 10:14 pm
Our avocado toast never has flowers and I think it's plated nicely.

15252125756880.jpg

Middle East theme.

15252126361611.jpg

Asian theme.

15252126962782.jpg

Americas' theme

15252127345903.jpg

Americas' theme
Ummm, sorry, but you lost me here, Iolar.
That’s just a pretty looking mess on a plate.
Figs and rocket? Really?
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leela
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Re: Biscuits and Gravy

Post by leela » Wed May 02, 2018 3:16 pm

Yep. I'd tend to agree on the avocado toast plating. Too much going on at the expense of the key ingredient.
Pass the wine...

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Re: Biscuits and Gravy

Post by Stan In Maryland » Wed May 02, 2018 3:54 pm

leela wrote:
Wed May 02, 2018 3:16 pm
Yep. I'd tend to agree on the avocado toast plating. Too much going on at the expense of the key ingredient.
Toast?
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Re: Biscuits and Gravy

Post by EMG » Wed May 02, 2018 4:07 pm

The British take their toast VERY seriously.

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mad hatter
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Re: Biscuits and Gravy

Post by mad hatter » Wed May 02, 2018 4:26 pm

Tea & Toast
or
Tea & Biscuits
Nines to Felix: "I know a lot of really successful lawyers. My oldest son is a full partner in a prestigious law firm. I know the gig. None of them have the time nor inclination to post the never-ending drivel like you've done for decades here"

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Re: Biscuits and Gravy

Post by Iolar » Thu May 03, 2018 9:26 am

There's actually very little going on in the avocado dishes. Each one has the same number of elements. A radish isn't going to overpower anything. Most of the colour is provided by various types of radish. There is always another element to provide acidity and another to provide texture and crunch beyond radish and toast.
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Re: Biscuits and Gravy

Post by Iolar » Fri May 25, 2018 4:45 pm

I had biscuits and gravy for breakfast this morning. It was at the buffet in the Wynn. Not my kind of thing - too heavy for breakfast. I'm sure there are better versions elsewhere.
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mad hatter
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Re: Biscuits and Gravy

Post by mad hatter » Fri May 25, 2018 5:26 pm

are you enjoying the trip mate?
Nines to Felix: "I know a lot of really successful lawyers. My oldest son is a full partner in a prestigious law firm. I know the gig. None of them have the time nor inclination to post the never-ending drivel like you've done for decades here"

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Re: Biscuits and Gravy

Post by Iolar » Fri May 25, 2018 8:35 pm

mad hatter wrote:
Fri May 25, 2018 5:26 pm
are you enjoying the trip mate?
Yeah, it's good, but I need to go on holiday when I get home. Trips to other English-speaking countries never feel like a holiday to me. Everything is too familiar.
I like big quotes and I cannot lie

Stan In Maryland
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Re: Biscuits and Gravy

Post by Stan In Maryland » Thu May 31, 2018 2:25 pm

I thought of you all last night. I was watching the new season of Master Chef where they select participants and one of the aspiring cooks made biscuits and sausage. They didn't make it, but that said it was because the biscuits were slightly under cooked. They all loved the flavor.
"As a child I wanted to be a grown-up. I wanted to know everything - not that I like to talk about it. I hate intellectual conversation with intellectuals because I only care about my opinion."

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Re: Biscuits and Gravy

Post by Iolar » Thu May 31, 2018 2:34 pm

It was one of the brunch specials in one of my cafés while I was on holiday, but nobody sent me a picture of it to post here!
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Re: Biscuits and Gravy

Post by EMG » Thu May 31, 2018 3:27 pm

Dammit, Iolar, I've been waiting for those photos for weeks.

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Re: Biscuits and Gravy

Post by Iolar » Wed Oct 10, 2018 6:05 pm

I forgot to mention this; I didn't get a star, but my newest restaurant got a bib. So, currently two bibs and no stars. Hopefully next year!
I like big quotes and I cannot lie

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Re: Biscuits and Gravy

Post by EMG » Wed Oct 10, 2018 6:27 pm

It's because you didn't run the biscuits and gravy more (and post photos). That was the difference between a bib and a star.

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Re: Biscuits and Gravy

Post by gnd » Fri Oct 12, 2018 2:04 pm

hmmft.

I am disappointed in the lack of PHOTOS on this OP.
Taking advantage of what is not working to make changes in your life often leads to your greatest opportunities and accomplishments --GND

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Re: Biscuits and Gravy

Post by gnd » Fri Oct 12, 2018 2:05 pm

Nines wrote:
Fri Apr 20, 2018 3:38 pm
Mmmm....I grew up on biscuits and gravy. Well made sausage gravy is a thing of beauty. Like this:
Image
yes. Well done Perfectly Nines.
Taking advantage of what is not working to make changes in your life often leads to your greatest opportunities and accomplishments --GND

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Re: Biscuits and Gravy

Post by islandboi » Fri Oct 12, 2018 2:27 pm

On my only visit to the U.S. south in 2016 (Kentucky Derby and Nashville), I was subjected to some of this fare. I had never eaten B and G nor grits or chicken waffles before.. I have never seen any of this food in Canada anywhere, but I am sure it can be found.

Totally underwhelming and seeing the fatties at the trough at the Best Western was enough to put off any eating, said...
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Re: Biscuits and Gravy

Post by trixie » Fri Oct 12, 2018 6:44 pm

Iolar wrote:
Wed Oct 10, 2018 6:05 pm
I forgot to mention this; I didn't get a star, but my newest restaurant got a bib. So, currently two bibs and no stars. Hopefully next year!
Congratulations! If it's the restaurant I think it is, it looks fantastic.
Learning is delightful and delicious. As, by the way, am I.

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VinnyD
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Re: Biscuits and Gravy

Post by VinnyD » Sat Oct 13, 2018 12:10 am

Baking powder biscuits:

1-3/4 cups flour
1 Tbsp.Baking Powder
1/2 tsp. salt
1/3 cup butter, lard, or margarine
3/4 cup milk

Preheat oven to 450°F. Mix flour, baking powder and salt in large bowl. Cut in margarine until mixture resembles coarse crumbs. Add milk; stir with fork until soft dough forms.
Place on lightly floured surface; knead 20 times or until smooth. Pat or roll lightly until dough is 1/2-inch thick. Cut with floured 2-inch cookie cutter (or whisky glass) to make 16 biscuits, rerolling dough scraps as necessary. Place on ungreased baking sheet.
Bake 10 minutes or until golden brown.

Sausage gravy:

Cook 12 oz, c. 400 g. of loose, fatty sausage meat in a frying pan. Remove as much of the cooked meat as you reasonably can with a slotted spatula. Add enough butter or lard to the drippings to make about six tablespoons of fat; just eyeball it. Add flour. Cook, stirring, until blended and flour is just beginning to brown. Add a cup of whole milk and stir till smooth, then add another cup or so and cook to a white sauce/béchamel consistency. Add the sausage meat back to the pan and warm through, adding more milk if necessary.

Split biscuits and pour sausage gravy over.

What"s not to like? (Except that North American style sausage meat may not be available in every benighted country.)
Last edited by VinnyD on Sat Oct 13, 2018 12:15 am, edited 1 time in total.

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Re: Biscuits and Gravy

Post by VinnyD » Sat Oct 13, 2018 12:12 am

Note: Sausage is made of pork, flavored with sage, salt, and black and red pepper. Not beef, turkey, or tofu. No breadcrumbs, flour, or other fillers.

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