My name is Bean and this is my blog. Hence the name. If you have comments or questions, just leave them in the comments area.
I blogged about Momma's B&G a few years back, but I realize now that I left out a major instruction! This is a special 2-part blog with one common thread - you love it, I love it, everybody who isn't a commie or a terrorist loves it: biscuits and gravy!
Part 1: The Missing Ingredient
As I mentioned, my original post outlines the basic method of making sausage gravy, but fails to identify what I consider to be the key ingredient: Kentucky Kernel Seasoned Flour. It's delicious. I use it to make a roux from the leftover sausage fat and then thicken with milk once it has darkened a little. No further seasoning is needed. Simple, low ingredient count, and the best B&G I've ever tasted.
Part 2: An Experiment
As I was whipping up a batch of sausage gravy last week, I took a taste just as it was thickening up. I blurted out "This gravy is so god damn good I just wanna eat it" insinuating that biscuits, the first half of "B&G" are not even needed! Well, I decided to test it out this evening. I warmed up and ate a plate of gravy. It tasted great! Next, I warmed up a biscuit covered in gravy and ate it. I'm here to tell you that the biscuits ARE needed. The biscuits add a cruicial texture element to the mix.
So in summary: When you follow instruction in Part 1 and make your first batch, don't overreact at how good a sample tastes and eat the whole batch before the biscuits are done.
John (May 06, 2008 at 05:56:45 AM):
This blog reminds me...I think it's time to have my blood pressure checked