try jalapeno-cranberry jam on your turkey san You’ll love it.
Biscuits and gravy
- Thread starter kurt cloverdales
- Start date
I put blackberry jelly/jam on my breakfast sandwiches.
I will also eat @Univee2 , allotment of Swiss cheese and celery with pimento cheese, cream cheese or peanut butter.
I will also eat @Univee2 , allotment of Swiss cheese and celery with pimento cheese, cream cheese or peanut butter.
Oh by all means carry on and enjoy your open faced water cress sandwich with a hint of a basil and thyme that is layered with white stilton gold cheese, microgreens and Rasberry dijon mustard made in the basement of a belgian seed farmer.
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I personally like peppery cheeses, but nobody else in the family will touch it if I buy it. I guess that's OK...
I also like a good REAL horseradish- a very underrated condiment-- but again nobody else in the family will touch it.
Don’t forget to wash that down with Pinot Gris.
Speaking of Jam, touring Gettysburg we are at Gettysburger (winner, greatest name ever contest). They had a mango-habanero apple butter on one of the burgers. It took a bite before it caught on, but once it did I really liked it. I do think the habanero was more of an honorary thing.
Jack browns in Chattanooga(and other locations) have burger called the cobra Kai. It has jalapeño cream cheese, jalapeño jam. Man it’s so good…
That could be text from an episode of Portlandia.
Reference is lost on me--don't know what Portlandia is
Brown gravies are to be made with broth. Sausage gravy & any milk based gravy should retain a white to off white color, not brown.
Homemade Sausage Gravy Recipe
An old-fashioned homemade sausage gravy recipe, this one is flavorful and foolproof. Serve over my award-winning (and easy!) biscuit recipe.
sugarspunrun.com
Habaneros have terrific flavor. I grow several plants in the garden each year & make jelly. Awesome as a glaze on the grill, or dumped over a brick of smoke cream cheese….
I agree, I love habaneros. I think they are the best pepper.
That’s pretty much exactly how I make it and the picture could have been a picture of mine. I’m going to make some Memorial Day weekend.Homemade Sausage Gravy Recipe
An old-fashioned homemade sausage gravy recipe, this one is flavorful and foolproof. Serve over my award-winning (and easy!) biscuit recipe.
Yes. If you ever read a recipe that doesn’t specifically tell you to cook after adding the flour, it probably sucks. This is necessary to get rid of the raw flour taste. She says for “a few seconds longer”, but I typically will for a few minutes, & smell to determine when ready to add the milk. I use sausage from a local farmer that isn’t quite as fatty, so I often have to add a tbsp or so of unsalted butter to get enough roux to thicken the gravy.Homemade Sausage Gravy Recipe
An old-fashioned homemade sausage gravy recipe, this one is flavorful and foolproof. Serve over my award-winning (and easy!) biscuit recipe.
Broth or stock based gravies tend to handle roux cooked long enough or hot enough to change color better than milk based, imo. I cook my gumbo roux for anywhere between 1.5 - 2.5 hours to get the color right…
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I agree but will say that I have had some great Mexican breakfasts. Also a full English is pretty good...I can even get behind beans on toast, but unless it's post apocalypse I can't do the black pudding.
Habanero Pepper Jam Recipe - Chili Pepper Madness
A recipe for sweet and spicy habanero pepper jam made with plenty of habanero peppers.
www.chilipeppermadness.com
Really easy & great to have around, & habanero plants are prolific producers…
We go to a place in Livermore CA on Sunday mornings that is incredible. I get the Roberto.
Potatoes with onions, peppers and spinach. Carnitas. Refried beans. Eggs, tortillas and a chili relleno.
It's so damn good. I took this picture to gloat to my brother.
They have legit B&G too.
A full English breakfast is pretty solid.
As long as you have a couple of pints.
If I lived in England, I'm sure I'd feel the need to drink at 8 AM pretty much every day.
God made whisky so the Irish and Scots wouldn't rule the world.
Have never seen the Scots included in that quote, so, as one of more immediate Irish descent, I think I should be insulted. Although taking things back further, the Irish in my lineage came over from Scotland in the Ulster Plantation.
Then you're not Irish. The Scotch-Irish are Lowland Scots. They are more English than Irish.
Well then, we were lied to by the folks at the place in Derry when we were there 18 years ago. Traced the family from Scotland, where the last name was spelled differently, to Ireland.
I'm Scotch-Irish, too. This isn't an insult. But if your ancestors were part of the Plantation, that means they were lowland Protestants who were most likely mixed Scottish and English blood (and probably heavy Anglo-Saxon, as there was far less Norman blood up north).
And you're family is from County Derry? That's even more Protestant. Mine is from County Cavan, which is more mixed. Of course, no matter what county they are from, there's a good chance the Ulster Scots interbred with some local Irish hotties, so there's that.
My family name is also spelled differently, but in my case, it actually goes back all the way to Scotland, when it was spelled using English orthography during a census.
Love horseradish as well. If they have it around you, try Kikkoman Wasabi Sauce. Great on sandwiches.
Horseradish is one of the greatest of all condiments. Besides it's obvious use on roast beef sandwiches, and as an ingredient in Russian and other various dressings, I also use a dash of it in things like egg salad, tuna salad, etc. Just a tiny bit, to add some heat to it.
No they have regular gravy that is more brownish. I know the gravy you are talking about because we just made a bunch of it for a luncheon.
Carolina sauced pulled pork should be outlawed. And any pulled pork you have to put cole slaw on isn't worth my time.
Serously, why would anyone like vinegar based BBQ sauce?
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You need to hit up Ned's Corner Pub in Kokomo on Thursdays. Baked tenderloin smothered in gravy.
Thank me later.
In Germany and France, the breakfasts are HUGE. Lots of cheeses and cold cuts and fruit and all kinds of stuff. Not a lot of fried foods.
In England/GB, they have what they call a Full English Breakfast that includes a couple different kinds of toast, sausages, runny eggs, bacon, and baked beans (that's not a typo). An Irish breakfast is much the same, but without the baked beans and it has an Irish style sausage.
Over there, that's the meal of the day for most. Lunches are kind of sparse and dinners are small, but with enough wine, no one cares.
Vinegar mop sauce is fine while cooking. I like a western carolina sauce or sc style mustard sauce. Kansas city style is too sweet for me.
I always have my sauce on the side.
My favorite breakfast in Indiana is the 18 Wheeler at Le Peep. I think it's called something different now, but it's still the same. Their sausages and french toast are great.We go to a place in Livermore CA on Sunday mornings that is incredible. I get the Roberto.
Potatoes with onions, peppers and spinach. Carnitas. Refried beans. Eggs, tortillas and a chili relleno.
It's so damn good. I took this picture to gloat to my brother.
They have legit B&G too.
Not a fan of heavy sauce, but I don't mind it served with pulled pork. At my deli, i used to just do pork butts mix with Bulls Eye BB sause and it was a big seller. Not 'real' BBQ, but close enough.
Still hard to beat Baby Ray's when I'm grilling at home.
I only get the sauce on the side when I'm worried about eating too much sugar.
