So my favorite breakfast place just got better

[Allen2McVay]

Most restaurants shouldn't even have B&G on their menu.
It's tasteless garbage when done wrong.

When made the proper way, the way I do it at home, it's amazing.

Any chance of an invitation?

 

[FaulkSF]

Agreed, most places on the West Coast probably can't make a good B&G, that's why I don't eat it. Probably never had a good version and have been turned off from trying it.

 

[Allen2McVay]

Any chance of an invitation?

Yeah, I really wasn't kidding.

 

[OldSchool]

Most restaurants shouldn't even have B&G on their menu.
It's tasteless garbage when done wrong.

When made the proper way, the way I do it at home, it's amazing.

I had it once where the biscuits more closely resembled a hockey puck.

 

[Dodgersrf]

Yeah, I really wasn't kidding.

You're always invited.

In case you can't make it over to my place, Here's a good gravy recipe.

1 log of Jimmy dean sausage

About 6 heaping tbl spoons of flour

About 6-7 cups of milk


Brown and crumble the sausage in a large skillet

Once browned, add about 6 heaping tablespoons of flour to the meat. Let the flour brown with the sausage until it darkens and has a nutty smell. If it still smells like flour, keep browning.

Once you get the flour smell out of the meat/flour mixture, start adding the milk
Start with about a cup at a time while whisking. Bring it to a boil each time you add to prevent lumps.

After about 2-3 cup are added you can now add the rest of the milk.

Bring the gravy to a full boil. If it's too thick, add some more milk. (You don't want gravy too thick)

Add salt to taste and lots of freshly ground pepper.

 

[RamFan503]

You're always invited.

In case you can't make it over to my place, Here's a good gravy recipe.

1 log of Jimmy dean sausage

About 6 heaping tbl spoons of flour

About 6-7 cups of milk


Brown and crumble the sausage in a large skillet

Once browned, add about 6 heaping tablespoons of flour to the meat. Let the flour brown with the sausage until it darkens and has a nutty smell. If it still smells like flour, keep browning.

Once you get the flour smell out of the meat/flour mixture, start adding the milk
Start with about a cup at a time while whisking. Bring it to a boil each time you add to prevent lumps.

After about 2-3 cup are added you can now add the rest of the milk.

Bring the gravy to a full boil. If it's too thick, add some more milk. (You don't want gravy too thick)

Add salt to taste and lots of freshly ground pepper.

And don't put it on a freaking biscuit. Chicken fried steak and potatoes though...

I know... Starch on starch but not a soggy mess.

 

[CGI_Ram]

You're always invited.

In case you can't make it over to my place, Here's a good gravy recipe.

1 log of Jimmy dean sausage

About 6 heaping tbl spoons of flour

About 6-7 cups of milk


Brown and crumble the sausage in a large skillet

Once browned, add about 6 heaping tablespoons of flour to the meat. Let the flour brown with the sausage until it darkens and has a nutty smell. If it still smells like flour, keep browning.

Once you get the flour smell out of the meat/flour mixture, start adding the milk
Start with about a cup at a time while whisking. Bring it to a boil each time you add to prevent lumps.

After about 2-3 cup are added you can now add the rest of the milk.

Bring the gravy to a full boil. If it's too thick, add some more milk. (You don't want gravy too thick)

Add salt to taste and lots of freshly ground pepper.

That‘s about it.

Here is a little secret sauce to add… a teaspoon or so. I think Bob Evans adds something like this. Gives it a skillet richness, but subtle like seasoning.

Robot or human?

www.walmart.com

 

[RamFan503]

That‘s about it.

Here is a little secret sauce to add… a teaspoon or so. I think Bob Evans adds something like this. Gives it a skillet richness, but subtle like seasoning.

Robot or human?

www.walmart.com

Thing is... You're not allowed to use it if you're under 50 yrs old.

 

[Dodgersrf]

That‘s about it.

Here is a little secret sauce to add… a teaspoon or so. I think Bob Evans adds something like this. Gives it a skillet richness, but subtle like seasoning.

Robot or human?

www.walmart.com

I've never used that.
Ill have to look it up.

 

[RamFan503]

I've never used that.
Ill have to look it up.

It used to get used a lot - back when wood stoves were new.

It adds a richness and depth of flavor to sauces and gravies. I don't really use it much. I think the bottle I have is from the 80s.

 

[Dodgersrf]

It used to get used a lot - back when wood stoves were new.

It adds a richness and depth of flavor to sauces and gravies. I don't really use it much. I think the bottle I have is from the 80s.

I Remember it being in the cupboard when I was a kid, but never remember my mother or grandma using it.

 

[CGI_Ram]

It used to get used a lot - back when wood stoves were new.

It adds a richness and depth of flavor to sauces and gravies. I don't really use it much. I think the bottle I have is from the 80s.

I Remember it being in the cupboard when I was a kid, but never remember my mother or grandma using it.

You whipper snappers better watch your tongue.