What’s for breakfast?
- Thread starter akachuck
- Start date
Rhianna
Well-Known Member
Left over steaks and rolls here.
I'm trying the fasting thing with my wife today. I suspect I'll tap out at some point but will go with a salad if and when that happens
yeah, I have no faith in starving myself lol
yeah, I have no faith in starving myself lol
Im not a breakfat man. Dont care about eating in the morning. But i would gobble that down at about 5 pm!
Coffee with a pat of butter.
cowhunter71
Well-Known Member
Greasy wild hog sausage gravy and scratch biscuits are a staple around here. Pure cane drizzled over the top. Fine eatin
Gronk
Well-Known Member
Is this the before or after picture
RobDooley
Well-Known Member
too funny! I was thinking it looked like something I set out the other day....mud buttIs this the before or after picture
akachuck
Well-Known Member
The after picture was to badIs this the before or after picture
. But good lord it was worth every biteexokie
Member
Creamed dried beef on toast (aka....SOS)
Gotta love the biscuits and gravy but reading this almost made me choke on my coffee.
Corn hole meant something totally different when I was a kid! Every time someone starts talking about it I start laughing.
Corn hole meant something totally different when I was a kid! Every time someone starts talking about it I start laughing.
Boll Weevil
Well-Known Member
Water for me. But that's a nice looking plate for sure.
Just cooked me up a mess of county ham, biscuits, and over-medium fried eggs. My gravy was a semi-failure.
akachuck
Well-Known Member
What was wrong with it? I can help.
I'm not a gravy expert. Decided at the last minute to make it. Put the flour in first, then the milk. Turned out really lumpy. I assume I should have done the milk first then added the flour a little at a time as needed?
akachuck
Well-Known Member
Fry whatever meat your gonna fry, sausage, bacon etc. dump meat out and keep the grease in the pan, turn heat to medium low and add about quarter cup of flour, whisk until clumpy. That's your "rue" then add splashes of milk and continue to whisk constantly until thickened to your liking, add meat back and season to taste with salt and pepper
arickettsjr
Well-Known Member
For those new to making gravy, err on the side of less flour. I like mine where it just starts to get lumpy, but will still kind of flow/melt if I stop whisking for a couple seconds. Also, use evaporated milk or heavy cream for a really rich and thick gravy.
Equal parts of flour and fat. Use whole milk or 1/2 and 1/2. Plenty of black pepper and Lawrys seasoned salt to taste. Make sure it simmers for a while to get rid of the flour taste. Add liquid as you go to make it the thickness you like.
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brassmagnet
Well-Known Member
I like using buttermilk and a little water. But I drink a lot of buttermilk
GreeneGriz
Well-Known Member
A handful of Tommy toe tomatoes
