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Jun 7, 2009 11:13 AM

Serving gravy over crispy fried stuff - why?

I had lunch at one of my favorite diners just now, and decided to splurge on chicken friend steak, because they make it really well. I ordered my gravy on the side, but my server had a miscommunication with the kitchen, and I got it covered with the gravy.

I know this is common -- but I absolutely don't get it in any way. I feel the same about a lot of dishes, like tempura floating in broth, for example. Surely I can't be the only one who thinks the textural combination of fried batter and wetness totally ruins a dish.

I like some, but not all, of the bites dipped in the gravy as I go. That way, the breading stays crunchy. But I still prefer almost anything fried unadorned.

And no, I didn't send it back, but instead grumbled about it and annoyed my dining companion. But I have to say, it was a complete waste of the calories and fat

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  1. If it were possible to agree more than 100% I would!!! It makes NO sense to me. And I include biscuits in that. To me a proper biscuit has a slight *crust* on the top and more on the bottom. When I see biscuits and gravy, I stifle a strong gag reflexx :) CFS is one of our go-to breakfast favorites and, like you, I don't send it back if the gravy comes on it but I do grumble ----- my husband really LOVES it when it do that :(

    1 Reply
    1. re: c oliver

      I understand the concept, and understand the tradition, I like mine on the side. I don't like soggy anything. Love biscuits and gravy, love it. But love to put my own gravy on.

    2. i'm with both of you...i've NEVER understood that. i always ordered my NJ diner cheese fries with gravy *on the side* for dipping - i couldn't imagine pouring it over the top & letting the get all soggy! ick.

      1. Why put milk on your corn flakes?

        8 Replies
        1. re: paulj

          I frequently don't. When I do it' a small amount and I eat the cereal quickly as well as not eating things like corn flakes which get soggy so fast.

            1. re: c oliver

              Try your flakes with a splash of orange juice, c. They don't get soggy, and it tastes pretty darn good.
              A crispy, perfectly-fried piece of food becomes something of an abomination when drenched in crunch-annihilating gravy. I always want mine on the side, always and forevermore. If I want gravy on my crust, I'll fork off a piece of it and dredge it myself, thanks!

                1. re: mamachef

                  I used to do OJ and a sprinkle of cinnamon on my corn flakes as a kid. Mmmmm...

              1. re: paulj

                many people don't - there have been many discussions here on CH about aversions to soggy cereal.

                anyway, cornflakes aren't fried.

                1. re: goodhealthgourmet

                  Biscuit and gravy is one of my favorite dishes (my own, though...never had any better at a restaurant), so I don't really mind the sogginess...I do love a thin, crispy biscuit which can usually stand up to the gravy. I do kinda get it with the country fried meats, although it doesn't bother me personally. HOWEVER, totally agree about tempura being anywhere NEAR a liquid.. Never, ever!!!

                2. re: paulj

                  Ok, I'm going to have to eat some cornflakes when I get home. About 2 hours 'till cornflakes.

                3. Get up to Quebec and try a poutine. Then tell me gravy on crispy fried stuff is bad!!

                  4 Replies
                  1. re: KevinB

                    Like Sam does in some of his far-flung travels, if someone offered it to me I'd be a good guest and eat it but it certainly wouldn't be something I would ever order.

                    1. re: KevinB

                      ...or another Canadian treat, ginger beef (as in Calgary-style ginger beef). It would just be nauseating with just the deep-fried, battered beef- the sauce makes it.

                      (incidentally, poutine is available in every corner of Canada, not just in Quebec, but you really have to be in an old-school Alberta Chinese resto to have proper ginger beef).

                      1. re: John Manzo

                        "Proper" poutine is not available everywhere in Canada, though there are some places outside of Quebec that do it well (they are few and far between though, and likely in Francophone communities).

                      2. re: KevinB

                        Oh, my gosh, but the fries have to start out really crispy, then a nice gravy, flavourful, not bland, and good quality cheese. NOTHING LIKE THAT!!!

                      3. i hate that! crispy fried is ok to dunk- but don't smother it in goo.