Dinner IDEAS and yummy recipes!

[Lochdubh]

I just can't be the only person who finds this a tasty breakfast treat.

Add your testimony here.

[asal]

crickets

[Lochdubh]

http://www.food.com/recipe/creamed-chip ... oast-17002

It's like poutine on crack!

[Lochdubh]

crickets

[RW]

I looks like someone already ate it.

[Azhya Aryola]

It does not look appealing to me.

[asal]

Chipped Beef on toast appreciation thread - wow! The thread's really doing well.

[Azhya Aryola]

I do like it without too much of that gravy. I don't want soggy bread.

[asal]

Azhya, how do you make the gravy? Is it white sauce?

[mimi]

I looks like someone already ate it.

My first thought too.....verbatim. However, I have never had it before...so who knows.....

[kiebers]

Good old S.O.S. No thanks on the dried beef. Usually done with the leftover smoked brisket around here. That gravy should have black specs all through it from the coarse ground black pepper and scrapings in the skillet. The gravy colour was way off. It better be alfredo sauce if it is that white.

[Azhya Aryola]

I don't make it, asal, as it is not a dish I pine for. I have been offered it in the past so I simply spooned off most of the gravy. The only gravy I really care to make is one that goes on roast beef and on turkey.

[asal]

You could sprinkle some parsley on it

[Azhya Aryola]

kiebers is right though. There should be some coarse ground black pepper at least on it and it shouldn't be so white. Your idea of sprinkling parsley on it is excellent as well.

[Azhya Aryola]

Sorry, Loch. Did not mean to poo poo on your creamed chipped beef on toast appreciation thread. You are right. It can be tasty. It is a very popular Southern American breakfast fare.

[Azhya Aryola]

That and hominy grits...which I'm not really keen on. It has no taste.

[mimi]

Good old S.O.S. No thanks on the dried beef. Usually done with the leftover smoked brisket around here. That gravy should have black specs all through it from the coarse ground black pepper and scrapings in the skillet. The gravy colour was way off. It better be alfredo sauce if it is that white.

What is S.O.S. ?

[kiebers]

Ahem...The slang used in the military during WWII was Shit on a Shingle....

[mimi]

Ohhhhh.....ew. =)))

I can see how it got it's name.

[mimi]

Isn't that white stuff what they call country gravy ?

[kiebers]

Not that I am used to. That stuff looks almost bleached. Typically here in the south you let the rue get a little darker so that when you start adding the milk it does discolor slightly. If making in bulk it can look almost like that but we do believe in using spices. Now this pic is of sausage gravy and biscuits. It is still a "commercial" gravy. When we make this at home it does look a little darker. My wife does make a good skillet cream gravy. She will brown the sausage and remove and then do the gravy in that skillet with all the little bits and pieces scraped loose to flavor the gravy. But something tells me you know this?

[mimi]

lol....we just don't get a lot of country gravy up here....but I notice it lots when I'm in the US.

[kiebers]

Oh....

Hi Meems....

[mimi]

Hi Keebs.

[yorkcountykid]

I've never had it. only heard about it in ww2 movies.

[RW]

I had biscuits and gravy at a place in WA state that was on Diner, Drive-ins and Dives and it was good. It's really rich and not something I could eat more than once a year.

[mimi]

Yes....that's where I see it....with biscuits. We pass.
I'm sure it's good....but it just looks unappetizing.

[RW]

It really does.

[kiebers]

We will also scramble some eggs and mix with it at time of plating. Basically I use one biscuit. Split it open and lay on plate. Ladle out the sausage gravy, drop some eggs on top add more coarse ground pepper and if needed a little salt. Damn good. Eaten in moderation its great for breakfast. We have it a couple of times a month, usually when the granddaughter is here. She really likes it.

[asal]

That sounds really good ^