On Sat, 25 Oct 2014 11:35:51 -0400, Gary > wrote:

> sf wrote:
> >
> > On Sat, 25 Oct 2014 17:49:20 +1100, JohnJohn >
> > wrote:
> >
> > > On Fri, 24 Oct 2014 23:14:36 -0700, "Paul M. Cook" >
> > > wrote:
> > >
> > > >
> > > >"sf" > wrote in message
> > > .. .
> > > >> On Fri, 24 Oct 2014 22:37:15 -0700, "Paul M. Cook" >
> > > >> wrote:
> > > >>
> > > >>>
> > > >>> "Sqwertz" > wrote in message
> > > >>> ...
> > > >>> >
> > > >>> > Oh, you can also just use a simple pepper gravy as you would for
> > > >>> > country fried steak.
> > > >>> >
> > > >>>
> > > >>> Hmmmm ... I feel a stirring in the salivary glands.
> > > >>>
> > > >> You know what pepper gravy is?
> > > >
> > > >Is there some eason why I shouldn't? I like it with white pepper. It's
> > > >milk, flour, butter and pepper. It's been known to go well with biscuits.
> > >
> > > Biscuits with gravy? The cultural divide widens as I type this.
> >
> > It's a Southern thing that has bled into other parts of the country
> > with migration. I make the kind with sausage occasionally, but if
> > it's béchamel with white pepper, I'll pass. Biscuits and "gravy" with
> > no sausage is a waste of perfectly good baking powder biscuits.
>
> That bland "gravy" would also benefit if you threw in a tablespoon of
> the bacon grease that many people save.
>
Thanks, but it still wouldn't interest me. Carbs on top of carbs with
no protein. If I'm carb loading, I'd rather have my biscuits with
butter and honey.



--

Never trust a dog to watch your food.