Henry Rifle Forums

Tina ordered the Chicken Strip Platter at Braum's today...

It came with strips, fries, a roll, a chocolate pudding cup, and a bowl of black pepper GRAVY to dip everything (except the pudding) in.
She said the gravy was awesome.

If you drive around town... you see folks you know put gravy on gravy.

I have been on a diet and lost about 30 pounds. I could afford to lose another 30 easy.
But I really wanted to try that gravy....

Born in KY, and raised in TN, and I'm not a big gravy fan.
So there are exceptions.
Biscuits and gravy in the mornings, but only occasionally.

RP

T here's gravy and then there's sausage gravy.
We usually do brunch after church on Sunday and we try several places in a months time.
A couple of places we visit have this really good sausage gravy on chicken fried steak.
I am partial to that.

Being a northerner, I like brown gravy on my meat, potatoes and vegetables. Pot roast leaps to mind.
I've been south, but never had the gravy this thread is talking about. I think it's called country gravy here. I'll put it on my list to try.

Tina is a huge fan of sausage gravy with bisquits.
That's her number one breakfast order.
We have lived in the south forever...
Never gotten gravy as dipping sauce.
Not complaining, she liked it, a lot.

Living in Florida as a kid, my grandmother made gravy from the drippings, from most anything. The gravy went on rice, mashed taters, fried taters, over the meat, or you sopped er up with bread. Probably why all my relatives were double wide.

As far as I’m concerned grave is a food group all by itself.

I was raised with gravy, beef, chicken and even ham. My mom made the best gravy ever. My first wife was a close second. Current and forever wife isn’t much of a gravy maker so I have taken over that task. Last Sunday we had a chuck roast in the crockpot with potatoes peeled and quartered and placed on top of the roast. I used a jar of Hienz fake gravy for the liquid but when the roast was done I poured the drippings into a pan, added a thickener and spices and cooked it on the stove top. Marvelous I say.

My favorite is a pot roast in a skillet cooked on a low heat first floured and then browned in a bit of oil. Those drippings make the best gravy. But my wife doesn’t do well with food cooked in oil so we don’t have that very often. I use the same process for chicken and pork chops……mmmmmmm

Can't live in SE Texas without a good, creamy pepper gravy made from sausage or bacon drippings. My wife really likes homemade baking powder biscuits and gravy with breakfast, so I oblige every once in a while.
Jake