Author Topic: biscuits & gravy (Read 90692 times)

Emo EMAW · « **Reply #450 on:** October 28, 2016, 11:18:54 AM »

The Brookeville Hotel biscuits are suitable to be eaten alone. They are very dense. I still prefer them with room temperature butter or honey or jam, but I have eaten them dry and enjoyed them.

Tobias · « **Reply #451 on:** October 28, 2016, 11:23:05 AM »

do you guys just bring a portable waterpik with you to help force the non-b&g biscuits down?

WillieWatanabe · « **Reply #452 on:** October 28, 2016, 11:24:34 AM »

ITT we learn Tobias has the driest mouth this side of oscar Weber.

star seed 7 · « **Reply #453 on:** October 28, 2016, 11:34:33 AM »

I will demolish a plain biscuit

CNS · « **Reply #454 on:** October 28, 2016, 11:34:49 AM »

A person can totally eat dry biscuits. I mean, a person can totally eat dog food too....

star seed 7 · « **Reply #455 on:** October 28, 2016, 11:36:33 AM »

I love them. Sometimes I'll do grape or blackberry jelly, but it's not required

pissclams · « **Reply #456 on:** October 28, 2016, 11:53:11 AM »

bad food is bad, good food is good. what is going on here?

Panjandrum · « **Reply #457 on:** October 28, 2016, 12:16:34 PM »

I had B&G at the Big Biscuit yesterday. Good. Not as good as Corner Cafe in the Northland, but best outside of that.

IPA4Me · « **Reply #458 on:** November 03, 2016, 04:05:40 PM »

All these dry biscuit eaters in here. Crumbly biscuits are only good with gravy. I'll take a flaky grand any day with butter and honey!

Emo EMAW · « **Reply #459 on:** November 03, 2016, 04:13:07 PM »

I don't think anyone is lining up to proclaim they prefer dry biscuits, just that some are suitable to eat dry if you're lacking the appropriate condiments or are otherwise lazy.

star seed 7 · « **Reply #460 on:** November 03, 2016, 04:15:37 PM »

I love a dry biscuit, I thought I made that pretty clear

Brock Landers · « **Reply #461 on:** November 03, 2016, 04:29:09 PM »

Dry biscuits are okay. Dry bagels can GTFOOMF.

star seed 7 · « **Reply #462 on:** November 03, 2016, 04:33:56 PM »

Quote from: Panjandrum on October 28, 2016, 12:16:34 PM

I had B&G at the Big Biscuit yesterday. Good. Not as good as Corner Cafe in the Northland, but best outside of that.

Panj, have you had the cfs? If so plz report back in the cfs thread

Kat Kid · « **Reply #463 on:** November 03, 2016, 08:28:30 PM »

Quote from: libliblibliblibliblib on November 03, 2016, 04:15:37 PM

I love a dry biscuit, I thought I made that pretty clear

#DRYBISCUITSTOO

Emo EMAW · « **Reply #464 on:** November 04, 2016, 08:53:47 AM »

Asteriskhead · « **Reply #465 on:** November 04, 2016, 09:01:09 AM »

i made b&g at 11 o'clock last night while at a level 5. i hate myself a little bit this morning.

CNS · « **Reply #466 on:** November 04, 2016, 09:03:02 AM »

Decided today that I am going to make a version of sausage gravy(without flour) and eat it over scrambled eggs(no biscuit). The gravy is the flavor I am after when I eat B&G and I like it when a little gets on my eggs, so why not cut out the middle man that is the shitty biscuit that has to have gravy on it to be edible?

Asteriskhead · « **Reply #467 on:** November 04, 2016, 09:05:07 AM »

i'm pro sausage gravy on more breakfast items, but your biscuit hate is unreasonable.

CNS · « **Reply #468 on:** November 04, 2016, 09:07:01 AM »

It's also exaggerated. I like a good biscuit, given the rules of how to eat them I listed above.

However, I haven't found a keto biscuit, so new alternatives are being sought.

Mrs. Gooch · « **Reply #469 on:** November 04, 2016, 09:08:44 AM »

No flour gravy is going to be really runny....and then the egg is certainly not going to soak up the gravy. So your plate is going to be full of liquid. You are making an egg/sausage soup.

Asteriskhead · « **Reply #470 on:** November 04, 2016, 09:11:28 AM »

Quote from: Mrs. Gooch on November 04, 2016, 09:08:44 AM

No flour gravy is going to be really runny....and then the egg is certainly not going to soak up the gravy. So your plate is going to be full of liquid. You are making an egg/sausage soup.

i like soup.

CNS · « **Reply #471 on:** November 04, 2016, 09:15:24 AM »

Quote from: Mrs. Gooch on November 04, 2016, 09:08:44 AM

No flour gravy is going to be really runny....and then the egg is certainly not going to soak up the gravy. So your plate is going to be full of liquid. You are making an egg/sausage soup.

Put Gooch on the line.

I am going to be cooking with heavy cream and butter. It will thicken up just fine. Also, in case of emergency, I can use a little flour. Just trying to limit it as much as I can.

I do this with pan sauces all the time. It won't get as thick as you could get it if you are cooking gravy out of a pouch, but it will get thick enough to give me what I want as far as creaminess and will satisfy the flavor profile I want, maybe even better than traditional methods.

That is my focus in eating low carb. Figure out what flavor or texture I am actually looking for from something I crave, then recreate that as best I can without the carb component.

Gooch · « **Reply #472 on:** November 04, 2016, 09:18:35 AM »

Quote from: CNS on November 04, 2016, 09:15:24 AM

Quote from: Mrs. Gooch on November 04, 2016, 09:08:44 AM
No flour gravy is going to be really runny....and then the egg is certainly not going to soak up the gravy. So your plate is going to be full of liquid. You are making an egg/sausage soup.

Put Gooch on the line.

I am going to be cooking with heavy cream and butter. It will thicken up just fine. Also, in case of emergency, I can use a little flour. Just trying to limit it as much as I can.

I do this with pan sauces all the time. It won't get as thick as you could get it if you are cooking gravy out of a pouch, but it will get thick enough to give me what I want as far as creaminess and will satisfy the flavor profile I want, maybe even better than traditional methods.

That is my focus in eating low carb. Figure out what flavor or texture I am actually looking for from something I crave, then recreate that as best I can without the carb component.

To thicken I would use a little bit of corn starch in lew of flour if the cream won't reduce down enough.

CNS · « **Reply #473 on:** November 04, 2016, 09:29:59 AM »

Mrs. Gooch · « **Reply #474 on:** November 04, 2016, 09:30:42 AM »

Quote from: Gooch on November 04, 2016, 09:18:35 AM

Quote from: CNS on November 04, 2016, 09:15:24 AM
Quote from: Mrs. Gooch on November 04, 2016, 09:08:44 AM
No flour gravy is going to be really runny....and then the egg is certainly not going to soak up the gravy. So your plate is going to be full of liquid. You are making an egg/sausage soup.

Put Gooch on the line.

I am going to be cooking with heavy cream and butter. It will thicken up just fine. Also, in case of emergency, I can use a little flour. Just trying to limit it as much as I can.

I do this with pan sauces all the time. It won't get as thick as you could get it if you are cooking gravy out of a pouch, but it will get thick enough to give me what I want as far as creaminess and will satisfy the flavor profile I want, maybe even better than traditional methods.

That is my focus in eating low carb. Figure out what flavor or texture I am actually looking for from something I crave, then recreate that as best I can without the carb component.
To thicken I would use a little bit of corn starch in lew of flour if the cream won't reduce down enough.