Gravy

[Schaden]

I'll be amazed if you guys make 45 at this rate....

[slimm50]

Originally posted by Schaden
I'll be amazed if you guys make 45 at this rate....

52 here, and goin strong.......unngggghhhhh...g asp.....thud!

[MrBill]

WTF do you guys refer to with the word 'biscuit'??

flour
lard
salt
baking powder
milk

The more times you sift the flour the lighter the biscuits will be.  Make a stiff dough, best cooked in a cast iron dutch oven hot and quick.  Greatest gravy sop ever!

Them Damn Yankees put sugar and buttermilk in them and they still call em biscuits ... but they ain't.

All you guys who love to eat bacon gravy and sausage gravy please go out and buy some life insurance. I will pay for it. Make me the benificiary if you are over the age of 50.

psffftt, just get up and do some work. No not the handy dandy 30 minutes at the gym twice a week, try sun up till it gets to dark to see.  Dad died at 96 and he ate biscuits and gravy far more than twice a week, played golf the weekend before he died, and still smoked over a pack of unfiltered camel's a day.  If he had been a health nut he would be 104 this year.

Breakfast today was 4 eggs, 4 biscuits with red eye ham gravy, hash browns fried in bacon grease and 6 strips of bacon. I have passed the 32nd anniversary of my 29th birthday.

Good genes and a working lifestyle (and that don't mean sitting behind a desk) will get you farther than diet.

[Skuzzy]

51 here and have been eating biscuits and gravy, at least twice a week, for my entire life.  

You are not making gravy if you are using water.  If you use water, then you are making soup.

MrBill, buttermilk is quite acceptable for biscuits.  On the farm, buttermilk is the preferred ingredient as there are only a few other choice cook items you can use it in and buttermilk will spoil before milk does.
I agree about the sugar though.  That is just wrong.

[g00b]

Have any of you been to "Roscoes Chicken and Waffle House"? I went to one in LA, got the biscuits and gravy. Good god it was like gravy soup. Mmmmmmmmm.

g00b

[Habu]

I cannot imagine a worse thing to eat for clogging your arteries.

But hey what do I know. If I could live to 96 and be healthy I would smoke and eat bacon gravy too.

I swim 3 times a week (2 miles each time) and try to eat healthy by skipping soft drinks and trying to eat salad every day. I also take vitamins and eat high fibre cereal a couple of times a week.

I know a guy who never changed his oil and his car was running strong when he sold it with 100k miles on the clock. I change my oil every 6k. Hey can't hurt.

[hyena426]

being too healthy can be bad for you too...cutting too much fat can increse your chance of a stroke

Experts pointed out that there hasn't been any evidence to support reducing your fat intake under 30 percent would prevent obesity, diabetes and cardiovascular disease.

Also, research has yet to determine whether or not a limited amount of dietary saturated fats actually benefits a person's health. Since reducing saturated fats from the food supply involves a long and tedious process, researchers posed the question, "Should the steps to reduce the amount of saturated fats from the food supply be put on hold until evidence clearly shows which amounts and types of saturated fats are optimal?"

Researchers also recommended exploring the effects of saturated fats on individual metabolic phenotypes and then suggested performing further studies on the influences of varying saturated fatty acid intakes according to individual lifestyles and genetic backgrounds.

American Journal of Clinical Nutrition September 2004 80(3):550-559


--------------------------------------------------------------------------------

Dr. Mercola's Comment:

Finally, some truth emerges to battle the ludicrous recommendations given in 2002 by the "expert" Food & Nutrition Board, when they gave the following misguided statement: "Saturated fats and dietary cholesterol have no known beneficial role in preventing chronic disease and are not required at any level in the diet."

Folks, this is a bunch of hogwash that has been harming your health and your loved ones for the last 30 years.

If someone is giving you grief about your contention saturated fat is actually healthy for you, please refer them to this article in one of the world's top nutritional journals that will turn their argument upside down.

Part of the scientific confusion relates to the fact that your body is capable of synthesizing the saturated fatty acids that it needs from carbohydrates, and these saturated fatty acids are principally the same ones that are present in dietary fats of animal origin. However, and this is the key, not all saturated fatty acids are the same. There are subtle differences that have profound health implications and having people avoid all saturated fats will result in serious health consequences.

The experts have falsely concluded that they understood fat metabolism when nothing could be further from the truth.

Most of what is known about the functions of fats is fragmented and biased by the assumptions made within the experimental investigations in which the fats were studied. This bias is particularly true for studies of the saturated fats, most of which have been examined solely for their tendency to alter lipoprotein metabolism and to influence the concentrations of lipoproteins that carry cholesterol in blood.

This distorted viewpoint based on insufficient data has seriously compromised your health in the flawed recommendations that have been given over the last three decades when it comes to saturated fat.

This review finally admits that it is impossible to achieve a nutritionally adequate diet that has no saturated fat.

I was delighted to see that the review actually supports Metabolic Typing (now the number one link on Google for the term). Studies clearly show that despite great compliance to low saturated fat diets, there is a wide difference in responses. This absolutely supports metabolic typing, which predicts one-third of people will do very well on low saturated fat diets (which supports the studies showing that they work), but also one-third of people need high saturated fat diets to stay healthy. I happen to be one of those who need a high saturated fat diet to stay healthy and warm. (A sidenote: The number four link on Google to saturated fats overall is an excellent three-part piece featured on my site by Mary Enig and Sally Fallon), The Truth About Saturated Fat.

The article goes on to support a Paleolithic perspective. Humans have eaten animal products for most of their existence on earth and therefore, they have consumed saturated fats for their entire existence. The approach of many mainstream investigators in studying the effect of consuming saturated fats has been narrowly focused to produce and evaluate evidence in support of the hypothesis that dietary saturated fat elevates LDL cholesterol and thus the risk of coronary artery disease. This narrow focus has blinded them to the benefits of saturated fats in other areas of human health.

If saturated fats were of no value or were harmful to humans, evolution would probably not have established within the mammary gland the means to produce saturated fats -- butyric, caproic, caprylic, capric, lauric, myristic, palmitic and stearic acids -- that provide a source of nourishment to ensure the growth, development and survival of mammalian offspring.

So the bottom line is not to let any conventional "experts" give you any nonsense about saturated fat. You can refer them to this landmark article and show them that saturated fats are essential parts of all body tissues and are:

A major part of the phospholipid component of cell membranes
The preferred fuel for the heart
Used as a source of fuel during energy expenditure
Actually increases HDL concentrations
Modulator genetic regulation and prevent cancer (butyric acid)
Useful antiviral agents (caprylic acid)
Effective as an anticaries, antiplaque and anti fungal agents (lauric acid)
Useful to actually lower cholesterol levels (palmitic and stearic acids)
Beneficial effects on thrombogenic and atherogenic risk factors (stearic acid)

[Skuzzy]

All this talk of gravy....I called the Wife.  We are having chicken fried steak tonight with gravy, corn on the cob, brown beans, mashed potatoes, and homemade bread for dinner tonight.

This day is not going to get over fast enough for me.

[Wotan]

Gravy?

When I was in the Navy we had a guy nicknamed "Biscuit". He always went after the 'gravy' work and left all the hard stuff for the rest of us.

I remember our CPO came in and said 'I see Biscuit has sopped up all your gravy' and the name stuck.

Other then that I will pass on the 'gravy'.

[MrBill]

MrBill, buttermilk is quite acceptable for biscuits.

Uhhhhhh ... Uhhhhhh ... shudder ... well ... Ok, maybe buttermilk, but then you need to use soda rather than powder ... and they taste different.

Buttermilk is best used in pone.  And if anyone tries to put sugar in it I'm gunna ask Jackal1 to send the Beast!  :D:D

Adit:

All this talk of gravy....I called the Wife. We are having chicken fried steak tonight with gravy, corn on the cob, brown beans, mashed potatoes, and homemade bread for dinner tonight.

Darn! I have to finish up the leftover B-B-Q from yesterday .... maybe tomorrow I can get a chicken fried steak ...  Mmmmmmmm.

[Skuzzy]

Modify the ingredients to add one or two eggs beaten and mixed with the buttermilk (fluff the egg whites if you must).  No soda needed.

The biscuits are supposed to a bit dense, but break apart easily.  Not to dry, not to moist.  You do not want cake texture.

You roll each out the dough to about 1/8" thick, take an empty can and use it as the cutter.  Slather butter over the rolled dough and shake a light powder of flour over it, then stack the layers about 4 or 5 high and seal the edges.

Oh damn,..I cannot talk about this anymore.  Stomach is in full bore attack mode!

[straffo]

Your biscuit are not biscuit .

na !

[Skuzzy]

It is a biscuit here straffo.  


Hey, leftover BBQ aint so bad MrBill.

[Jackal1]

Originally posted by MrBill


Buttermilk is best used in pone.  And if anyone tries to put sugar in it I'm gunna ask Jackal1 to send the Beast!  :D:D
 

A fate worse than death. LOL

[Bluedog]

Originally posted by MrBill
flour
lard
salt
baking powder
milk

The more times you sift the flour the lighter the biscuits will be.  Make a stiff dough, best cooked in a cast iron dutch oven hot and quick.  Greatest gravy sop ever!

Them Damn Yankees put sugar and buttermilk in them and they still call em biscuits ... but they ain't.




 

Thanks MrBill, I will have to give that a try.

Do you make the biscuit real thin, like a Thin'n'Crispy pizza base, or thick like a hotdog bun?

Probably about the closest thing to what you describe that we have down here is Damper, a sort of easy to make bread that you can throw together and cook up over a campfire.
But it is really a poor-man's bread, and made in loaf size lots.

Im guessing what you are talking about is more a thin and crispy sort of thing.

BTW...Vegemite.

I can allmost bet the problem is you had too much, it isnt like peanut butter or strawberry jam or something.
Try it as just the faintest hint of vegemite smeared on hot buttered toast, too much and you get the bitter yeast taste in overdose amounts.
I eat vegemite every day, and I have a half full 250 gram jar of the stuff that I opened before christmas last year, thats what I mean by a 'little' bit.

For a completely differant taste sensation, try the above with a dollop of honey smeared over the top.....delicious.

Another one is to put a bit on a ham and salad roll/sandwich/sub, for some reason it goes really well with cold shredded lettuce.

A teaspoon of the stuff added to cook with a savoury mince or stew/casserole gives a great taste too.

I've had a few people say that they hate vegemite, yet when I show them how it is s'posed to be used they are amazed at how little you use for one, and for two they have all to date changed their minds, give it another try, less is more sort of thing.

Anyway, thanks for clearing up the biscuit thing, appreciate it.

Blue


edit.....Just saw Skuzzy's added extra instructions...dough thickness dillema now solved  Thanks guys.