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Old 02-27-2012, 10:32 PM   #2255
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Now, I think it's time for a detailed discussion about the finer points of the varying types of gravy to have on one's Biscuits and Gravy.

Me, I'm a classic White gravy fan, usually best when made from the drippings of sausage.

Dunner, what kind of Gravy Man are you?
And to think, Dunner called me sharp. I've got nothing on you gravy man! LOL

Kidding.
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Old 02-27-2012, 10:32 PM   #2256
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I buy those packets of County gravy. The ones were you add a cup of water. I then throw it in to a pan of freshly fried sausage and let the water simmer off till it's thick. For biscuits, I get the Grands flaky layers.
I know those country gravy packets well, I use them to facilitate making lazy man chip beef on toast.
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Old 02-27-2012, 10:33 PM   #2257
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I buy those packets of County gravy. The ones were you add a cup of water. I then throw it in to a pan of freshly fried sausage and let the water simmer off till it's thick. For biscuits, I get the Grands flaky layers.
County gravy? From what county? LOL Or is that a brand.
:-P
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Old 02-27-2012, 10:45 PM   #2258
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Ya got "Sharp" on him.
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Old 02-27-2012, 10:52 PM   #2259
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Ya got "Sharp" on him.
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Old 02-27-2012, 10:57 PM   #2260
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I know those country gravy packets well, I use them to facilitate making lazy man chip beef on toast.
Chip beef and gravy on toast. Man that takes me back. I have not had that since I was a kid. It was one of my mom's fave staples. LOL She made that a lot. She wasn't a fancy cook but I liked some of the stuff she made.
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Old 02-27-2012, 11:12 PM   #2261
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I have a new pic for you all to ponder. if you see this guy while camping, will you please donate a shirt and a pair of pants? LOL



Dunner, will this be the thread killing post?
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Old 02-27-2012, 11:19 PM   #2262
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You're new here aren't you?
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Old 02-27-2012, 11:25 PM   #2263
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You're new here aren't you?
HAHA. But you know sorta like my meek attempts to shut this thread down. Or maybe it is my annoying factor. LOL
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Old 02-28-2012, 12:19 AM   #2264
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Chip beef and gravy on toast. Man that takes me back. I have not had that since I was a kid. It was one of my mom's fave staples. LOL She made that a lot. She wasn't a fancy cook but I liked some of the stuff she made.
I know how to make it from scratch, done it a lot of times, just faster to use the lazy-man packets of Country Gravy, County Gravy is what ya find when ya find a little gas station in the middle of nowhere in the county that's selling biscuits and gravy for some reason and you get that little voice in the back of yer head that goes, "Go on, you know you want to try it!"
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Old 02-28-2012, 12:30 AM   #2265
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Ya know, it never turns out the same when you make it yourself or I haven't made it right. There's so many online recipes that it would take forever to find the right one.
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Old 02-28-2012, 01:49 AM   #2266
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1 Stick of Margarine or Butter
8 TBSPs flour
1/4 tsp of salt
1/4 tsp of black pepper
4 cups of milk (2% or Whole, you need the milk fat to get good gravy)
3 packages of Budding Beef or Corn Beef Lunch Meat

Cut Lunch meat into small squares, then melt stick of margarine in 4 quart sauce pan and slowly mix in each of the Tablespoons of flour. Add salt and pepper to your base mix of flour and butter/margarine. Keep moving till it starts to bubble, then remove from heat and mix in the 4 cups of milk.

Return to heat, stirring constantly as it slowly comes to a boil and thickens. When mixture comes to a boil should be at proper consistency, turn down heat, let simmer for 1 minute, stirring constantly, then remove from heat and mix in lunch meat.

Serve on toast or biscuits.
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Old 02-28-2012, 02:28 AM   #2267
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I'm lactose intolerant(actually, I'm intolerant of a lot of things), but I do keep dry milk around for special recipes. Would that work? How bout sausage instead of Buddig?
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Old 02-28-2012, 07:32 AM   #2268
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Glad to see this thread is still going.
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