1.) Swamp Fox - 10/16/2014

Spill your gravy tips on this thread...All kinds of gravy.

Right now I'm working on/looking for a great gravy for chicken-fried steak. If you think something you use will work, let me know. Can't see why your biscuit gravy wouldn't work, as well. :pop:

This is what I'm doing right now, making enough for two steaks:


2 cups whole milk
1/8 cup flour
drippings from frying the spiced steaks in peanut oil (salt, black pepper, red pepper)
1/8 tsp salt
1/8 tsp black pepper
1/8 tsp nutmeg
1/2 tsp garlic powder
1/2 TBSP butter


Give me a few tweaks, or overhaul the whole thing. :wink

:fire:

2.) BULLZ-i - 10/17/2014

3 CUPS OF ALPO PUPPY KIBBLES
2 CUPS WARM WATER
LET STAND 15 MINS
REMOVE CHUNKS

3.) Deerminator - 10/17/2014

EXCELLENT11

4.) Swamp Fox - 10/17/2014

LOL...

I DID say all kinds of gravy.

:-)

5.) BULLZ-i - 10/17/2014

UNLESS YOU LIKE LUMPY GRAVY

6.) bluecat - 10/17/2014

Sounds good. I love chicken fried steak. I might even give your gravy a try.

7.) BULLZ-i - 10/17/2014

YOU AIN'T LIVED PROPERLY UNTIL YOU HAD BILLY B's SMOTHERED DEER STEAKS.

8.) Swamp Fox - 10/17/2014

I've been looking for a tweak for a while. I dialed down the heat to arrive at the above, because it was too much for some people. I used to use more black and red pepper. Also, it might not be salty enough for some.

Personally, I wouldn't mind a bit more pepper and a tiny bit more salt but I'm trying to add a little zing without going back in that direction. Right now my gravy is on the line between spiced and sweet (the butter and the nutmeg), which I think is the main difference between eating at my place and eating at the Waffle House. LOL

For the zing, I have my sights set on parsley, sage, rosemary and thyme. No, seriously: I do. :wink It's just that I don't know what I'll try first.


Billy's gravy IS good. I don't know his recipe, and don't remember the taste of it so well as to describe my impression.

9.) billy b - 10/17/2014

I wish this thread was in Podunk, you Yankees prolly use beans in your gravy.

10.) Swamp Fox - 10/17/2014

To a Mexican, [B]you're [/B]a Yankee....:wink


My other brilliant idea is some Worscestershire, or maybe a seasoning blend like Luzianne or lemon pepper. My Cavenders is down at Camp Swampy or I'd give you my thoughts on that later tonight.

11.) Swamp Fox - 10/17/2014

BTW...

You all have my permission to hijack this thread to kingdom come...If you can't hijack in the cook tent or around the big pot on the fire, where can you hijack? :wink

I'll post a lookout for Five Oh...

:beer:

12.) BULLZ-i - 10/17/2014

ADD 6 BEERS AND 2 SHOTS OF CROWN FORGET THE DAMN GRAVY. WHO PUTS GRAVY ON RIBS ANYWAY?

13.) Swamp Fox - 10/17/2014

[QUOTE=BULLZ-i;26652]... WHO PUTS GRAVY ON RIBS ANYWAY?[/QUOTE]

Hmmm...I'm gonna say Yankees, prolly...:wink

14.) BULLZ-i - 10/17/2014

SPEAKING OF GRAVY AND NON YANKEE STATUS... ANYONE EVER HAD CHOCOLATE GRAVY AND BISCUITS?? MORE OF A BREAKFAST FOOD OR BETTER YET, DESERT. BUT IT'S GOOO OO OOOD

15.) Swamp Fox - 10/17/2014

Absolutely have heard of it but never had it that I can remember. My mom had become a health nut by the time I started paying attention to what was getting put in front of me, LOL, so ...

16.) crookedeye - 10/17/2014

what abut the meat for the chicken fried stea...what do you use round top steak?

17.) Swamp Fox - 10/17/2014

Okay, found this on chocolate gravy: Based on the reviews from other cooks, you might want to up the cocoa and/or add a little bit of salt to cut the sweetness, but the starting point gets kudos.


1/4 cup cocoa


3 tablespoons all-purpose flour


3/4 cup white sugar


2 cups milk


1 tablespoon butter, softened


2 teaspoons vanilla


The butter and the vanilla go in at the last minute, after everything else has been on medium heat enough time to reach gravy consistency.

I can see my grandma doing this but not my mom, LOL. Unfortunately, my mom didn't learn how to do grandma's sugary, sticky cinnamon buns, either.

Very sad.

18.) crookedeye - 10/17/2014

I like chicken fried steak hashbrowns a few eggs smothered in gravy..

19.) Swamp Fox - 10/17/2014

[QUOTE=crookedeye;26656]what abut the meat for the chicken fried stea...what do you use round top steak?[/QUOTE]

Usually I use cube steak. Top round would be good as well but cube steak is usually a bit less $. Plus, I can get venison done that way without worrying that maybe I'm throwing in the frying pan some type of premium deer steak that the processor didn't take the time to identify.

What I mean by that is that I can tell a processor not to cube-steak prime cuts. (But I don't count on it...It's more of a cross-your-fingers kinda thing).

I know people who do chicken-fried with strip steak but unless I know a package of strip steak isn't primo, I'm not usually gonna fry a strip. They deserve better. I do like strip steak for my shrimp-grits-and-steak recipe (which involves "frying" the steak), though, but that's a little more uptown than chicken-fried steak. :wink

20.) crookedeye - 10/17/2014

I need to make me some chicken fried steak one of these days..i'm actually boiling up a brine for my smoked turkey legs tomorrow..

21.) Swamp Fox - 10/17/2014

[QUOTE=crookedeye;26656]what abut the meat for the chicken fried stea...what do you use round top steak?[/QUOTE]

[QUOTE=Swamp Fox;26659]Usually I use cube steak. Top round would be good as well but cube steak is usually a bit less $. ...[/QUOTE]


Just looked it up: "Cube steak" as labeled in the store is always (?) made from top or bottom round.

Seems like it would be more expensive than top round, then, but maybe the possibility of bottom round sets it off. Or maybe I'm deluded that cube steak is usually less expensive than top round.

Anyhoo, I don't like serving others steaks that they might have to saw through, so I usually buy either the better cuts or cubed steak when cooking for guests. I can handle the stuff in the middle, but not everyone has their eyes set in the front of their heads...:wink

22.) crookedeye - 10/17/2014

did you get youre answer to the question?? that's all that matters...i'm pretty impressed with everyone staying on the gravy topic...bullzi almost sterred us beyond gravy but we didn't break..and i'm proud of that

23.) crookedeye - 10/17/2014

maybe when luv2 reread his diary and posted some of it on here..maybe we all thought and question areselfs...:wave:

24.) Swamp Fox - 10/17/2014

:laugh:

:applause:

:wave:

25.) crookedeye - 10/17/2014

.....

26.) Swamp Fox - 10/17/2014

:wink

27.) crookedeye - 10/17/2014

nice...

28.) crookedeye - 10/17/2014

we need to get this new dumpling post going.. I made dumplings for my sisters Christmas party a few years back..Dumplings and saurqruat, I think I called it.. it was just made out of dough boiled..i threw them in with some saurqraut and bacon with the grease..they where good..they wernt like the dumplings my grandma made..my grandapa was polish he had a recipe for polish sausage that was to die for.


.but that's for the next topic..

29.) crookedeye - 10/17/2014

you walk into a Christmas party with dumpling and saurgraut...you will get noticed...I think I picked up on two of her friends that night..

30.) Swamp Fox - 10/17/2014

I'm sure there's a dumplings-and-gravy dish out there somewhere, so you can ride along if you want.


I never tried to do dumplings myself, but I had a girlfriend with some pretty good ones...









Seriously....

LOL

31.) crookedeye - 10/17/2014

try boiling some featherbones get them tender and throw them into a pot of saurgraut and bake beans....man you talk about living...

32.) Swamp Fox - 10/17/2014

Here you go, CE...See if this rings any bells. I've heard of pierogi, but don't think I've ever had them.

[url]http://allrecipes.com/Recipe/Pierogi-Polish-Dumplings/[/url]




Pierogi (Polish Dumplings)

Grandma's Polish Perogies

Original recipe makes 48 perogies







Sauerkraut Filling:


2 tablespoons butter


1/3 cup chopped onion


1 1/2 cups sauerkraut, drained and minced


salt and pepper to taste





Potato Filling:


3 tablespoons butter


1/2 cup chopped onion


2 cups cold mashed potatoes


1 teaspoon salt


1 teaspoon white pepper





Dough:


3 egg


1 (8 ounce) container sour cream


3 cups all-purpose flour


1/4 teaspoon salt


1 tablespoon baking powder

33.) crookedeye - 10/18/2014

we make pierogi's once a year..there not dumplings.. I like filling them with tiny bits of Italian sausage. and saurgraut. back when I was a kid we used to sing old Russian songs while making perogi's

34.) crookedeye - 10/18/2014

you cook them in butter...

35.) crookedeye - 10/18/2014

are rasins and saurgraut...wraped in a perogi..

36.) crookedeye - 10/18/2014

back when I was a kid I used to speak polish... when I was 9 i could drink a 12 pack of Falstaff..

37.) Swamp Fox - 10/18/2014

[QUOTE=crookedeye;26676]we make pierogi's once a year..there not dumplings.. I like filling them with tiny bits of Italian sausage. and saurgraut. back when I was a kid we used to sing old Russian songs while making perogi's[/QUOTE]


LOL....

I guess they're more like little pies?

You look up "Polish dumplings" on the internet and up pops pierogi...Stupid internet...LOL

38.) Swamp Fox - 10/18/2014

I'm actually getting hungry for pierogi now...


Drooling a little.

39.) crookedeye - 10/18/2014

true but there not real dumplings...trust me.. little pies are the right discreption..back when stalin and the 3rd reicht leader Hemler Sowasnitch had a cook named pedro cruz hernadez..\


.which he accidendly dropped a dough filled filling into hot boiling water in which hemlers wife was so enraged until she took a bit of the boiled look alike noodle..until that day forward called it the dumpling..no one has duplicated her dumplings until this day...

40.) Swamp Fox - 10/18/2014

LOL...


Gotta love history...


:laugh:

41.) Swamp Fox - 10/18/2014

Thought I posted this already, but I guess not...

Added a dash of Worcestershire tonight and that was a step in the right direction. Gonna cut back a little on the nutmeg next time. Combined with the Woo-woo sauce it's a bit too much something or other.

If that works I'll edit my original post for the new starting point.

42.) crookedeye - 10/19/2014

youre gravy thread isn't doing so good now..is it? kinda like banning Kenny to fix a puncture ..way to go alex!!! lol..I think he was the only guy that actually hunted on this forum..

I still think he could take bullzi..

43.) crookedeye - 10/19/2014

I would rather have a fried chicken frid steak..anything battered and cooked in grease..throw in a couple eggs hasbrowns..toast..

I need to head to village inn or dennys...

44.) Deerminator - 10/19/2014

put flour and water slurry into container and shake well. then add to pan drippings.
add a little broth of the apopeaty flavor . bring to a boil and it should thicken . a dash of gravy master helps .

45.) bluecat - 10/20/2014

This is an awesome thread.

46.) Swamp Fox - 10/20/2014

[QUOTE=crookedeye;26715]youre gravy thread isn't doing so good now..is it? kinda like banning Kenny to fix a puncture ..way to go alex!!! lol..I think he was the only guy that actually hunted on this forum..

I still think he could take bullzi..[/QUOTE]

[QUOTE=bluecat;26748]This is an awesome thread.[/QUOTE]


LOL...I wonder if a lot of gravies are better the next day, like a lot of stews, sauces and threads are.

The only thing I have to add today is that on Saturday I cut the nutmeg by half, added two dashes of woo-woo sauce and an 1/8 tsp. of Luzianne seasoning. Another step in the right direction.

I think my next attempt will be to sub lemon pepper for the Luzianne (primarily to knock the salt back a tad). The addition of a little bit of thyme is still kicking around in my brain, as well, wanting to get out.

I thought about adding a little chicken or beef broth to the gravy, or maybe even some half-and-half, but then I'm down the rabbit hole. Might as well just start all over, LOL.

I'd be willing to try something with Gravy Master, but I've never used it before.

I have an end result in mind but don't think I can describe it. Unfortunately, the person who could unlock the secret to perfect gravy for chicken-fried steak has moved on to the big cook fire in the sky, and I have misplaced my ouija board.

47.) BULLZ-i - 10/20/2014

GOOD GRAVY CROOKEDEYE!

I WOULD GLADLY GIVE HIM THE OPPORTUNITY TO BE DROPPED LIKE A BAD HABIT, THAT AINT NO SECRET.

48.) billy b - 10/20/2014

Nice non hijack:tu:

49.) Swamp Fox - 10/20/2014

LOL...

For some reason, this comes to mind:

50.) Swamp Fox - 01/28/2015

You know what chaps my butt?

This thread has had over 1000 views and I still don't know Billy's gravy recipe...


:pop:

51.) billy b - 01/28/2015

If I tole ya, I'd have to kill ya, look at all the girls that would suffer:wink

52.) Deerminator - 01/28/2015

A dash of steak sause like A1 is a nice touch.
Gravy master will darken the color and add to the richness of the meat flavor.
Wine works really good in the gravy to.

53.) Wild Bob - 01/28/2015

'Gravy Master' .... That sounds like it should be someone's unofficial nick name around here. :-)

Who makes the most gravy around here anyway?

54.) Deerminator - 01/28/2015

WE could also call him O'L Gravy leg :-)

55.) Deerminator - 01/28/2015

Should be a poll

56.) Swamp Fox - 01/28/2015

Not as many as you'd think...:wink:wink

LOL

57.) Swamp Fox - 01/28/2015

[QUOTE=billy b;29060]If I tole ya, I'd have to kill ya, look at all the girls that would suffer:wink[/QUOTE]


Not as many as you'd think...:wink:wink


LOL