Discussion in 'Food & Wine' started by yiostheoy, May 13, 2017.
I make white and brown gravy. But I got tangled up with Yankees and they won't eat it.
Funny. My mom made gravy both ways, depending on what it was for. Chicken fried steak, creamed beef, she used a white gravy. Roast beef or roast turkey, the gravy was brown. I think it depended upon how long the main course took to cook. Quick-cooked things seem to take a white gravy. At least that's how it seemed to work out.
Yup. I love beans of all kinds, but the older I get, the less they love me. It's absolutely worth the pain sometimes though. Especially good heirloom beans like Marafax or King of the Early or Jacobs Cattle. Made with a good big half pound hunk of salt pork and not a whole lot else. They're not supposed to be candy sweet and they're supposed to have juice, not stuck together with starch.
Sorry- can you tell I love baked beans? LOL
Same in my family. Pot roast dark gravy, chicken fried steak white gravy etc.
My baked beans could give you cavities. Molasses, brown sugar, and maple syrup.
Yes, I do too, I buy it in the can since I'm the only one that eats them.. I make a pot of brown beans for cornbread and fried tater and then use the leftovers for burritos.
Yum I love sweet baked beans.
Mine are brown sugar, ketchup, onions, mustard, more brown sugar, molasses if I have it, more brown sugar...pepper, salt, bacon if I have it, but fine without it. Bake it for a looong time.
It's like candy.
OMG. When I confuse KG and bones, it's time to sign off, for sure.
I rarely make them any more for the same reason. Makes too much and it's not the same after they're frozen. When my Dad was dying, I drove out and started him a big potful of his favorites in a slow cooker while we were at the hospital. He died before they were done, dammit. He loved heirloom beans and he said he wanted some. But you can't snap your fingers and have them. They take all day.
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