On Sunday, October 23, 2016 at 8:11:09 AM UTC-5, Gary wrote:
>
> Also consider this sometime if you're making a gravy to put on
> something. I also let the roux brown a tiny bit (it enhances the
> flavor). More importantly, I don't add all milk. I like to add chicken
> broth to replace some of the milk. I usually mix in 2/3 chicken broth
> and 1/3 milk. Try it.
>
>
Several years ago a company took over our work cafeteria and the
manager and chef were both from far, far north. First breakfast they
prepared sausage gravy was on the menu, (sausage gravy is pretty much
on every breakfast menu here) I got a bowl and a biscuit, paid for it,
and went back to my department. It was sausage chicken gravy, as in
made with chicken broth. It was horrible on biscuits when you're
expecting good old milk gravy and sausage. BIG disappointment.

On Sun, 23 Oct 2016 17:10:59 -0700 (PDT), "
> wrote:

> On Sunday, October 23, 2016 at 8:11:09 AM UTC-5, Gary wrote:
> >
> > Also consider this sometime if you're making a gravy to put on
> > something. I also let the roux brown a tiny bit (it enhances the
> > flavor). More importantly, I don't add all milk. I like to add chicken
> > broth to replace some of the milk. I usually mix in 2/3 chicken broth
> > and 1/3 milk. Try it.
> >
> >
> Several years ago a company took over our work cafeteria and the
> manager and chef were both from far, far north. First breakfast they
> prepared sausage gravy was on the menu, (sausage gravy is pretty much
> on every breakfast menu here) I got a bowl and a biscuit, paid for it,
> and went back to my department. It was sausage chicken gravy, as in
> made with chicken broth. It was horrible on biscuits when you're
> expecting good old milk gravy and sausage. BIG disappointment.

A broth based white sauce is called velouté. It's one of the five
sauces of French cuisine that were called the five "mother sauces" by
Auguste Escoffier, but I can understand why you were disappointed.
http://www.foodnetwork.com/recipes/e...ce-recipe.html



--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On 10/23/2016 8:10 PM, wrote:
> On Sunday, October 23, 2016 at 8:11:09 AM UTC-5, Gary wrote:
>>
>> Also consider this sometime if you're making a gravy to put on
>> something. I also let the roux brown a tiny bit (it enhances the
>> flavor). More importantly, I don't add all milk. I like to add chicken
>> broth to replace some of the milk. I usually mix in 2/3 chicken broth
>> and 1/3 milk. Try it.
>>
>>
> Several years ago a company took over our work cafeteria and the
> manager and chef were both from far, far north. First breakfast they
> prepared sausage gravy was on the menu, (sausage gravy is pretty much
> on every breakfast menu here) I got a bowl and a biscuit, paid for it,
> and went back to my department. It was sausage chicken gravy, as in
> made with chicken broth. It was horrible on biscuits when you're
> expecting good old milk gravy and sausage. BIG disappointment.
>
Pork sausage in chicken gravy on a biscuit sure sounds disappointing!

Jill

On 2016-10-25, jmcquown > wrote:

> Pork sausage in chicken gravy on a biscuit sure sounds disappointing!

How you figure!?

I always use chkn stk fer my milk/sawmill gravy. Sausage provides the
grease (roux), chkn stk provides the flavor (salt). I still add
milk/cream.

nb

On 10/25/2016 10:09 AM, notbob wrote:
> On 2016-10-25, jmcquown > wrote:
>
>> Pork sausage in chicken gravy on a biscuit sure sounds disappointing!
>
> How you figure!?
>
> I always use chkn stk fer my milk/sawmill gravy. Sausage provides the
> grease (roux), chkn stk provides the flavor (salt). I still add
> milk/cream.
>
> nb
>
Pork sausage, chicken gravy, sorry, don't like the sound.

Jill

On Tuesday, October 25, 2016 at 1:14:43 PM UTC-5, Jill McQuown wrote:
> On 10/25/2016 10:09 AM, notbob wrote:
> > On 2016-10-25, jmcquown > wrote:
> >
> >> Pork sausage in chicken gravy on a biscuit sure sounds disappointing!
> >
> > How you figure!?
> >
> > I always use chkn stk fer my milk/sawmill gravy. Sausage provides the
> > grease (roux), chkn stk provides the flavor (salt). I still add
> > milk/cream.
> >
> > nb
> >
> Pork sausage, chicken gravy, sorry, don't like the sound.
>
> Jill
>
>
Thank you.

On 2016-10-25, jmcquown > wrote:

> Pork sausage, chicken gravy, sorry, don't like the sound.

Wear earplugs!

nb

On Tuesday, October 25, 2016 at 9:09:12 AM UTC-5, notbob wrote:
> On 2016-10-25, jmcquown > wrote:
>
> > Pork sausage in chicken gravy on a biscuit sure sounds disappointing!
>
> How you figure!?
>
> I always use chkn stk fer my milk/sawmill gravy. Sausage provides the
> grease (roux), chkn stk provides the flavor (salt). I still add
> milk/cream.
>
> nb
>
>
Really? You add chicken stock to sausage sawmill gravy? Then
you serve that slop over hot biscuits? Really? You're as bad
a cook as those 'cooks' at the work cafeteria.

Sausage provides most of the flavor, the cooked flour provides
more, and the milk adds the last bit of flavor. Usually sausage
has plenty of salt but the finished product might could stand
a smidge more but certainly not by adding chicken stock to get
your salt fix. No salt shaker in your kitchen??

Good grief.

On Tuesday, October 25, 2016 at 8:57:50 AM UTC-5, Jill McQuown wrote:
>
> On 10/23/2016 8:10 PM, wrote:
>
> > Several years ago a company took over our work cafeteria and the
> > manager and chef were both from far, far north. First breakfast they
> > prepared sausage gravy was on the menu, (sausage gravy is pretty much
> > on every breakfast menu here) I got a bowl and a biscuit, paid for it,
> > and went back to my department. It was sausage chicken gravy, as in
> > made with chicken broth. It was horrible on biscuits when you're
> > expecting good old milk gravy and sausage. BIG disappointment.
> >
> Pork sausage in chicken gravy on a biscuit sure sounds disappointing!
>
> Jill
>
>
It was simply terrible.

On 10/25/2016 12:24 PM, wrote:
> On Tuesday, October 25, 2016 at 8:57:50 AM UTC-5, Jill McQuown wrote:
>>
>> On 10/23/2016 8:10 PM, wrote:
>>
>>> Several years ago a company took over our work cafeteria and the
>>> manager and chef were both from far, far north. First breakfast they
>>> prepared sausage gravy was on the menu, (sausage gravy is pretty much
>>> on every breakfast menu here) I got a bowl and a biscuit, paid for it,
>>> and went back to my department. It was sausage chicken gravy, as in
>>> made with chicken broth. It was horrible on biscuits when you're
>>> expecting good old milk gravy and sausage. BIG disappointment.
>>>
>> Pork sausage in chicken gravy on a biscuit sure sounds disappointing!
>>
>> Jill
>>
>>
> It was simply terrible.
>
As is the thought of gravy for breakfast:-)

On Tuesday, October 25, 2016 at 1:27:38 PM UTC-5, graham wrote:
> On 10/25/2016 12:24 PM, wrote:
> > On Tuesday, October 25, 2016 at 8:57:50 AM UTC-5, Jill McQuown wrote:
> >>
> >> On 10/23/2016 8:10 PM, wrote:
> >>
> >>> Several years ago a company took over our work cafeteria and the
> >>> manager and chef were both from far, far north. First breakfast they
> >>> prepared sausage gravy was on the menu, (sausage gravy is pretty much
> >>> on every breakfast menu here) I got a bowl and a biscuit, paid for it,
> >>> and went back to my department. It was sausage chicken gravy, as in
> >>> made with chicken broth. It was horrible on biscuits when you're
> >>> expecting good old milk gravy and sausage. BIG disappointment.
> >>>
> >> Pork sausage in chicken gravy on a biscuit sure sounds disappointing!
> >>
> >> Jill
> >>
> >>
> > It was simply terrible.
> >
> As is the thought of gravy for breakfast:-)
>
>
Never had good sawmill gravy for breakfast? I'm not talking
about a beef gravy such as served over mashed potatoes. Nor
am I talking about a chicken gravy such as notbob tries to pass
off as a breakfast gravy.

A beef or a chicken based gravy is as different from a sawmill
gravy as chocolate cake is to liver and onions.

On Tuesday, October 25, 2016 at 2:39:08 PM UTC-4, wrote:

> Never had good sawmill gravy for breakfast?

I can't speak for Graham, but I've never had any gravy for breakfast.
I'm not likely to start now; who needs those calories?

Cindy Hamilton

On 10/25/2016 3:49 PM, Cindy Hamilton wrote:
> On Tuesday, October 25, 2016 at 2:39:08 PM UTC-4, wrote:
>
>> Never had good sawmill gravy for breakfast?
>
> I can't speak for Graham, but I've never had any gravy for breakfast.
> I'm not likely to start now; who needs those calories?
>
> Cindy Hamilton
>

Most recipes like that are from a time when farmers worked the land and
factory workers put in 12 hour days and burned 12,000+ calories.

On 10/25/2016 3:49 PM, Cindy Hamilton wrote:
> On Tuesday, October 25, 2016 at 2:39:08 PM UTC-4, wrote:
>
>> Never had good sawmill gravy for breakfast?
>
> I can't speak for Graham, but I've never had any gravy for breakfast.
> I'm not likely to start now; who needs those calories?
>
> Cindy Hamilton
>
Ah, but it's not about calories. Not everyone is on a weight loss
journey. Sausage/sawmill gravy is about regions and regional cooking
and the occasional breakfast meal. It's something I only have a few
times a year, but *never* made with chicken stock.

Jill

On Tuesday, October 25, 2016 at 2:50:08 PM UTC-5, Cindy Hamilton wrote:
>
> On Tuesday, October 25, 2016 at 2:39:08 PM UTC-4, wrote:
>
> > Never had good sawmill gravy for breakfast?
>
> I can't speak for Graham, but I've never had any gravy for breakfast.
> I'm not likely to start now; who needs those calories?
>
> Cindy Hamilton
>
>
Gravy was always a favorite with farmers along with biscuits,
sausage, bacon, eggs, jam, etc. They were able to work off
those extra calories. But I gotta admit I'm not a farmer and
I don't need those calories either but the stuff is verrrrry
tasty (and filling) on biscuits.

Slurp.

On Tue, 25 Oct 2016 12:49:51 -0700 (PDT), Cindy Hamilton
> wrote:

> On Tuesday, October 25, 2016 at 2:39:08 PM UTC-4, wrote:
>
> > Never had good sawmill gravy for breakfast?
>
> I can't speak for Graham, but I've never had any gravy for breakfast.
> I'm not likely to start now; who needs those calories?
>
Homemade is delicious, but it's not a Michigan thing. When my oldest
was 8-10, he came home raving about the biscuits & gravy that his
friend's father had made for breakfast after a sleep over and wanted
me to make it... except I'd never heard of it before. His father,
very kindly, taught me how.

My husband doesn't like biscuits and gravy to this day. His needs are
simple, especially when it comes to breakfast.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

In article >,
says...
>
> On Tuesday, October 25, 2016 at 1:27:38 PM UTC-5, graham wrote:
> > On 10/25/2016 12:24 PM, wrote:
> > > On Tuesday, October 25, 2016 at 8:57:50 AM UTC-5, Jill McQuown wrote:
> > >>
> > >> On 10/23/2016 8:10 PM, wrote:
> > >>
> > >>> Several years ago a company took over our work cafeteria and the
> > >>> manager and chef were both from far, far north. First breakfast they
> > >>> prepared sausage gravy was on the menu, (sausage gravy is pretty much
> > >>> on every breakfast menu here) I got a bowl and a biscuit, paid for it,
> > >>> and went back to my department. It was sausage chicken gravy, as in
> > >>> made with chicken broth. It was horrible on biscuits when you're
> > >>> expecting good old milk gravy and sausage. BIG disappointment.
> > >>>
> > >> Pork sausage in chicken gravy on a biscuit sure sounds disappointing!
> > >>
> > >> Jill
> > >>
> > >>
> > > It was simply terrible.
> > >
> > As is the thought of gravy for breakfast:-)
> >
> >
> Never had good sawmill gravy for breakfast? I'm not talking
> about a beef gravy such as served over mashed potatoes. Nor
> am I talking about a chicken gravy such as notbob tries to pass
> off as a breakfast gravy.
>
> A beef or a chicken based gravy is as different from a sawmill
> gravy as chocolate cake is to liver and onions.

Why do they call it swmill gravy?

Janet UK

In article > , Janet
says...
>
> In article >,
> says...
> >
> > Never had good sawmill gravy for breakfast? I'm not talking
> > about a beef gravy such as served over mashed potatoes. Nor
> > am I talking about a chicken gravy such as notbob tries to pass
> > off as a breakfast gravy.
> >
> > A beef or a chicken based gravy is as different from a sawmill
> > gravy as chocolate cake is to liver and onions.
>
> Why do they call it swmill gravy?

Who would call it that? I can't even say that.

On 2016-10-26, Janet > wrote:
>
> Why do they call it swmill gravy?

Cuz "white sludge made from rancid bacon grease, bleached pwdr derived
from whole grains, and pus filled moo juice", sounds a tad harsh.

nb

On Wednesday, October 26, 2016 at 5:35:59 AM UTC-5, Janet wrote:
>
> In article >,
> says...

> >
> > A beef or a chicken based gravy is as different from a sawmill
> > gravy as chocolate cake is to liver and onions.
>
> Why do they call it swmill gravy?
>
> Janet UK
>
>
Your guess is as good as mine; there's about a dozen different
answers of why and where it got its name. At home we always
just called it milk gravy.

On 10/25/2016 5:16 PM, l not -l wrote:
> But, chicken ala king; that's more a brunch item. 8-)
>
Ah, there's something I haven't seen in a long time. Chicken ala king
served on a pattie shell. Hmmm, haven't seen a pattie shell in a while,
either.

Jill

On 2016-10-25 5:39 PM, jmcquown wrote:
> On 10/25/2016 5:16 PM, l not -l wrote:
>> But, chicken ala king; that's more a brunch item. 8-)
>>
> Ah, there's something I haven't seen in a long time. Chicken ala king
> served on a pattie shell. Hmmm, haven't seen a pattie shell in a while,
> either.
>

When I was a kid one of my favourite meals was creamed salmon on patty
shells.... with peas and french fries. My wife makes them for me once
in a while It's comfort food for me.

On Tue, 25 Oct 2016 17:39:36 -0400, jmcquown >
wrote:

> On 10/25/2016 5:16 PM, l not -l wrote:
> > But, chicken ala king; that's more a brunch item. 8-)
> >
> Ah, there's something I haven't seen in a long time. Chicken ala king
> served on a pattie shell. Hmmm, haven't seen a pattie shell in a while,
> either.
>
They're in the freezer section, easily mistaken for the puff pastry
that doesn't have shells punched in it.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On Tue, 25 Oct 2016 17:39:36 -0400, jmcquown >
wrote:

>On 10/25/2016 5:16 PM, l not -l wrote:
>> But, chicken ala king; that's more a brunch item. 8-)
>>
>Ah, there's something I haven't seen in a long time. Chicken ala king
>served on a pattie shell. Hmmm, haven't seen a pattie shell in a while,
>either.

I saw pattie shells (aka "vol-au-vent") on The Great British Baking
Competition a couple of weeks ago.

THey were filling them with all kinds of stuff.

Doris

"Doris Night" > wrote in message
...
> On Tue, 25 Oct 2016 17:39:36 -0400, jmcquown >
> wrote:
>
>>On 10/25/2016 5:16 PM, l not -l wrote:
>>> But, chicken ala king; that's more a brunch item. 8-)
>>>
>>Ah, there's something I haven't seen in a long time. Chicken ala king
>>served on a pattie shell. Hmmm, haven't seen a pattie shell in a while,
>>either.
>
> I saw pattie shells (aka "vol-au-vent") on The Great British Baking
> Competition a couple of weeks ago.
>
> THey were filling them with all kinds of stuff.
>
> Doris

That's one cooking show I love.

Cheri

In article >,
says...
>
> On Tue, 25 Oct 2016 17:39:36 -0400, jmcquown >
> wrote:
>
> >On 10/25/2016 5:16 PM, l not -l wrote:
> >> But, chicken ala king; that's more a brunch item. 8-)
> >>
> >Ah, there's something I haven't seen in a long time. Chicken ala king
> >served on a pattie shell. Hmmm, haven't seen a pattie shell in a while,
> >either.
>
> I saw pattie shells (aka "vol-au-vent") on The Great British Baking
> Competition a couple of weeks ago.

oh, so that's what a US patty shell is :-)
>
> THey were filling them with all kinds of stuff.

We often see filled vol au vents at parties, wedding receptions, etc.
When I was taught to make puff pastry in cookery classes at school, we
used it to make vol au vents with a creamy mushroom filling.

Janet UK