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.
Biscuits and gravy
- Thread starter kurt cloverdales
- Start date
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.
Have to disagree. A horseradish aioli goes great with steak and pork chops. Second the shrimp sauce though.
Everyone i know loves horseradish except me. Just too strong, I guess, for me. I have used it spareingly in deviled eggs, though, and it does add a nice kick.
If it's what I think it is, my wife likes that one. Granola crusted French toast?
We haven't been to Le Peep in years though.
No, not granola crusted, but that sounds interesting.
So many breakfast places now. We used to go to the one in Castleton every other week, I think.
We had one right up the street from the office a couple of jobs ago and it was a regular breakfast meeting place. Just got burned out on it and it always annoyed me that they didn't have biscuits and gravy. Current office is in Noblesville and it's tough to beat Rosie's or Uptown for a good breakfast or breakfast for lunch.
Takathemoke in Milroy Indiana has the best tenderloins in the state!
Whenever I take my son to a state or county fair, I always look for whatever food booth sells the fried tenderloin that’s five times the size of the bun. The Edinburgh Diner has a good one.
Yes. Syds is under new ownership. They cleaned it up, but the shuffleboard table is still there. Great bar food. Their fried catfish sandwich is so good.
I basically eat a tenderloin one day a year, at the Indy 500. It's a surprisingly good pork tenderloin sandwich. I don't get them the rest of the year because there's just too much breading on them.
If there's too much breading, you're getting them at the wrong places.
I'll stick with my annual Indy 500 pork tenderloin. It meets the yearly urge.
Daughter lives a few blocks from there, it's not bad at all. Also good food made to order at the Lewisville General Store if you are out that way. Good burgers. Keep heading east on 40 to the Hilltop Drive-In just east of Dublin for a great milkshake. And a bit further east in Cambridge City Lumpy's does good breakfast and Hoosier comfort food.
No. Celery sucks. Or if
You were defending Swiss cheese then a fine is definitely in order
LOL, which is just east of Dublin as I said. That 5 mile or so stretch of US 40 has 5 towns (Dublin, Mt Auburn, Cambridge City, Pershing and Pennville), 4 of which aren't particularly discernable from the next unless you live there. Maybe we should just call it the Cambridge City Metro Area heh. But thanks for mentioning Mt Auburn because it reminds me that the Lakeview Restaurant is also good homestyle eats out that way.
Can’t believe Pete’s Duck Inn in Albany is now a damned Mexican restaurant. I’m never going home again
This is what I’ve learned by reading this thread…. There are a whole lot of MI’s waiting to be had
Eh…sitting around eating salad all day leads to SSRI…give me the statin
Just got my panels back from last week's checkup. Green light for another year of fattening breakfasts featuring B&G.
Make sure you include the 2 beers a day.
I might bump that up. Liver function tested great and I'm a big believer in pushing yourself to maintain a competitive edge.
How can you make the liver stronger without pushing it, right??
Years ago I had a river camp (wish I still had it)…the guy with the camp next to us had a heart attack a few years earlier. We drank a lot beer at that point in our lives. We asked him if he wanted a beer…he said “my cardiologist said drinking 2 beers was the same as drinking 24 and I don’t just want 2 and I sure as hell don’t want 24”
I don’t think he heard his cardiologist correctly but I still laughed
Or that cardiologist REALLY didn’t like beer
"Try your hardest to combat atrophy and routine...by working out your liver daily" - Hitchens (in my mind anyway)
I’ve been meaning to research “bourbon sausage gravy” for awhile now.
I guess I'm an Olympic gold medalist in that area.
Don't understand that Swiss cheese hate. At any given time I have 5 or 6 types of cheese in the house. Swiss is a staple.
Tasteless, bland, kinda nothing going for it. Guess the holes are rather cool, though.
Sometimes with the faint smell of feet.
