- tatamagouche Feb 22, 2011 06:32 AM
At bottom it's a bechamel, but do any other cooking traditions besides that of the southern US use meat drippings instead of butter? And incorporate it into to breakfast? I can't think of any offhand...
Its definitely not breakfast (and they consider American breakfasts strange, even for rural workers), but in Brazil it wouldn't be that uncommon to make a white sauce for a plate using pork fat/skin, or bacon, and occasionally on a farm with chicken fat/skin. And soy oil and margarine are also used.
But first we must give to the beauty of good biscuits.
And also the gift of good grease from fried sausage
That was gently fried up in a thick cast ironed pan.
The secret of such surreptitious made gravy
lies in the scraping of the tailings of pork.
It is not about question of south or of north
but more about spatula scraping pork from the pan.
re: pine time
I also was raised up in state of Kentucky
but had really good gravy, and for that I feel lucky
There was gentle soft clang of spatula to iron.
as Momma gave scrape to remains of the sausage.
I can only assume the way she made scraped grav
were gift from her culinaire friends in Kentucky
But there might have been root in the sound of the scrape
from that time that she spent in deep Mississipp
So white gravy from sausage is for sure of a sling of a Southern thing
I grew up in Illinois, and while meat gravy of any kind was hardly regular breakfast fare around our house it wasn't uncommon in restaurants that served breakfast. My Grandpa Owen had bread and molasses for breakfast usually, but if there was gravy handy he'd sometimes pour that over his slice of bread instead. Up there they do insist on browning the flour a bit, a policy with which both my B&G-loving brother and I agree. Dead-white gravy just doesn't charm me. The exception I made was the SOS they served us in Air Force mess halls, no longer made with chipped beef but with browned hamburger meat, combined with evaporated milk (by the gallon) and cooked down to a gravy-like consistency in giant steam kettles. That was served either over toast or over whatever else you wanted it on. In my case, it was over the potatoes, eggs, sausage, bacon, AND toast.
re: Will Owen
Ah, yes, good ol' USAF SOS. There is a thread somewhere on CH covering the proper prep for this most common of military breakfast foods. My method was toast covered with SOS and 2 OE on top; washed down with 1/2-white, 1/2-chocolate milk followed by black coffee and The Stars & Stripes.
re: Mayor of Melonville
My mom, proud USAF wife, used to make white hamburger gravy and serve it on mashed potatoes. She called it "cowboy gravy"--one of the many ways to make a pound of hamburger feed 6 people--and it isn't too bad.
Of course on the rare occasions I make it, I add mushrooms and more spicing than my mother did as she was a very uninterested cook.
re: Will Owen
Will, a fine tribute to the bechameled morass
that covers the toast and thickens our ass.
In days before all the abundance of freezers
we processed and dried and chip peeled our beef.
I chuckle with memory of be-sainted Mom
who always kept jar of deep salted Wilson's
and she'd peel off a rounded and single dried wafer
and escape to a joy of her childhood.
She would not often serve it
as creamed stuff on a shingle
because I believe she wanted reserve it.
Chipped beef - or dried beef, as we called it at home - is actually fairly cheap, since you don't usually just sit down and eat a quarter-pound of it. One jar of that and some chopped-up hardboiled eggs in about three cups of white sauce, served over toast, made a cheap, filling and delicious supper for the five of us. We had it maybe four or five times a year, not quite as frequently as I would have liked. And yes, Dad DID tell us what it was called in the Army …
nothing better than Chicken Fried Steak and eggs, potatoes with biscuits and gravy for breakfast. Does make you want to go back to bed though. :)