tag:blogger.com,1999:blog-7173052990851751381.post7222434065065501609..comments2024-03-27T07:08:12.012-04:00Comments on Food Wishes Video Recipes: Country Gravy – Deliciously Dingy and Definitely DinerChef Johnhttp://www.blogger.com/profile/15030125427840815038noreply@blogger.comBlogger38125tag:blogger.com,1999:blog-7173052990851751381.post-28705500041075932762017-04-09T10:50:26.730-04:002017-04-09T10:50:26.730-04:00I'm a Greek who's never had country gravy ...I'm a Greek who's never had country gravy before. I just made this but, realising that I was out of onions, used red bell pepper instead. The end product was decadently marvellous and I will be making it again, but how much did I corrupt my first country gravy experience? Anonymoushttps://www.blogger.com/profile/12369153778504325391noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-60344465551504443982017-01-22T15:25:21.451-05:002017-01-22T15:25:21.451-05:00This comment has been removed by the author.Anonymoushttps://www.blogger.com/profile/00521202962207712802noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-15052312561114281592015-01-22T21:42:41.944-05:002015-01-22T21:42:41.944-05:00We used to eat this w/ chipped beef in the 50'...We used to eat this w/ chipped beef in the 50's--SOS navy style. Remember it still. Estoy_Listohttps://www.blogger.com/profile/09535132933228608287noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-34932089217891446512014-11-19T13:32:15.943-05:002014-11-19T13:32:15.943-05:00I know its not traditional but i was looking to ch...I know its not traditional but i was looking to change up my sausage gravy and so wanted to add some kind of acid to sort of lift the flavor. I made a hamburger gravy from the Betty Crocker site the other day at the behest of my husband and that included steak sauce. Ding, Light Bulb! I put about half as much (one Tbs instead of two) into this recipe and Zing! It was exactly what I was looking for. Just nudged it into a new dimension.aijikohttps://www.blogger.com/profile/00316119278133874555noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-71204923827569350552013-11-19T14:12:02.698-05:002013-11-19T14:12:02.698-05:00Mine's kept for 5 days in the fridge so far. I...Mine's kept for 5 days in the fridge so far. It gets thick so I had to reheat in a pan with some milk. It loses some of its flavor but it is still rich and delicious.Anonymoushttps://www.blogger.com/profile/09085981642916334790noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-15811431835734577622013-11-16T11:25:08.336-05:002013-11-16T11:25:08.336-05:00I'll leave you to do your own research online,...I'll leave you to do your own research online, but a wooden cutting board is just as safe, if not more safe, than plastic ones! As long as cleaned properly of course. Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-38033465979848186012013-11-16T10:44:38.538-05:002013-11-16T10:44:38.538-05:00You always cut and prep meat on your nice wooden c...You always cut and prep meat on your nice wooden cutting board (or countertop, can't tell). Aren't you worried about bacteria? Or is this another of those food network goofs trying to get us to buy their kohls plastic boards?David Jhttps://www.blogger.com/profile/01028927708717972845noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-1838405735288620592013-06-17T17:43:40.576-04:002013-06-17T17:43:40.576-04:00Not sure! Never kept for more than 2 or 3 days.Not sure! Never kept for more than 2 or 3 days.Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-3997959969820315512013-06-17T16:59:02.037-04:002013-06-17T16:59:02.037-04:00Chef, how long can this gravy be stored in the fri...Chef, how long can this gravy be stored in the fridge? Sssttinehttps://www.blogger.com/profile/06997115037617345897noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-84107357301248720302013-06-17T16:58:20.193-04:002013-06-17T16:58:20.193-04:00Chef, How long can you store this in the fridge or...Chef, How long can you store this in the fridge or freezer? Thanks.Sssttinehttps://www.blogger.com/profile/06997115037617345897noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-75319985428902171632012-12-29T01:50:19.547-05:002012-12-29T01:50:19.547-05:00Of course! Make it any way you enjoy! It's you...Of course! Make it any way you enjoy! It's your gravy! :)Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-42465616611477579132012-12-28T23:57:33.374-05:002012-12-28T23:57:33.374-05:00Chef, is is acceptable to render the fat from the ...Chef, is is acceptable to render the fat from the meat, then remove the meat and onions and add flour and pepper to the fat to make the roux, cook the flour then add half and half, get it to desired consistency and then add back the meat and onions and heat it to simmering? This is the method that I am accustomed to.Anonymoushttps://www.blogger.com/profile/04747222753110010833noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-3447263011072479982012-09-08T15:44:09.365-04:002012-09-08T15:44:09.365-04:00Very nice post. I not only discovered your blog, I...Very nice post. I not only discovered your blog, I feel like I 'got to know you'. Good luck in the challenge.<br /><br /><a title="country cooking" href="http://www.australianwomenscookbooks.com.au/country-cookbooks/" rel="nofollow">country cooking</a>Mamunhttps://www.blogger.com/profile/15339907476362419380noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-69732571106463713812012-02-23T01:03:23.794-05:002012-02-23T01:03:23.794-05:00no it's 8! you had fatty sausage. you can just...no it's 8! you had fatty sausage. you can just skin from the top.Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-85887049846343828502012-02-23T00:46:28.660-05:002012-02-23T00:46:28.660-05:00Shouldn't the recipe state 4 oz sausage?
i us...Shouldn't the recipe state 4 oz sausage?<br /><br />i used 8 oz and there was alot of oil floating on top of my gravy.<br /><br />Or did i do something wrong? its the first time cooking gravy...still tasted amazing :)Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-36056449723131067282012-01-25T16:39:35.295-05:002012-01-25T16:39:35.295-05:00Although I have never had it with bacon and green ...Although I have never had it with bacon and green onions, I believe they would be a great addition. The idea that this is a southern only dish is very wrong. I grew up in Upper Michigan and my father (mother not in the home) made this several times per week for breakfast, lunch or dinner. He didn't do biscuits but tore up pieces of toast to put it on. To this day (50 yrs later) I still crave it and make it at least once a month. We were dirt poor but always had a full belly using basic dishes like this one.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-62431689358201795202012-01-19T22:42:28.263-05:002012-01-19T22:42:28.263-05:00Yes!Yes!Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-19547195319383549402012-01-19T22:29:43.090-05:002012-01-19T22:29:43.090-05:00Can I use yellow onion? I can't seem to find g...Can I use yellow onion? I can't seem to find green onion in my country. Thank you.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-7901457294374971442011-11-09T10:21:39.515-05:002011-11-09T10:21:39.515-05:00Thank you for all these recipes!!! My kids are ha...Thank you for all these recipes!!! My kids are having fun watching and making shopping lists. . .the videos are great.Jennibellhttps://www.blogger.com/profile/08902786008061968790noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-63064340217713876172011-10-14T23:18:05.660-04:002011-10-14T23:18:05.660-04:00Oh Yes!!! SOS!!! The greatest breakfast known to ...Oh Yes!!! SOS!!! The greatest breakfast known to Man! When I was in Infantry school and Airborne school at Ft. Benning, GA, this was the chow that started your day and got you through it! You can use beef and add some Worcestershire sauce instead of the pork if you want. Add some eggs and you have a Mans meal.Jimhttps://www.blogger.com/profile/10013558566223566665noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-70817235982153462192011-10-14T16:37:25.759-04:002011-10-14T16:37:25.759-04:00Not sure how bacon and green onions makes somethin...Not sure how bacon and green onions makes something "city-fied," but I made a batch this morning and it was pretty fantastic. I think the addition adds some nice flavor, though I wish I'd read Joshes comment earlier and thrown in some garlic!<br /><br />I also let the roux darken a bit more (by accident, the thick bacon hadn't gotten crisp enough when I added the flour) and the end color was actually very nice, even though there was only skim milk in the house.<br /><br />Thanks Chef!Jay M.https://www.blogger.com/profile/00611692069691897601noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-16176839931155118102011-10-13T19:05:06.240-04:002011-10-13T19:05:06.240-04:00I would like to remind all our dear, overly critic...I would like to remind all our dear, overly critical friends living below the Mason-Dixon line that country gravy is merely an inbred cousin of the celebrated béchamel sauce, codified by a famous 19th century chef named Antonin Carême, in his work <i>L'Art de la Cuisine Française</i>.<br /><br />Nobody "owns" any culinary tradition and authenticity is a myth. It's all just food, and it all comes out the same in the end. Literally. Think about that.<br /><br />My favorite country gravy application is chicken fried steak. Which is a stupid name, because there's no chicken in it. It's a breaded and deep-fried piece of beef. What the hell is wrong with this country?Chris K.https://www.blogger.com/profile/12297446657314042486noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-81789737918492139862011-10-12T18:49:51.016-04:002011-10-12T18:49:51.016-04:00I always thought of country gravy as being either ...I always thought of country gravy as being either plain or with sausage. I would always add more butter. The bacon and onions look good.<br /><br />By the way, in the heyday of country gravy skim milk would have been considered an adulteration.<br /><br />Your fans will roux the day they try this.<br /><br />JimAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-75856168061351361862011-10-12T18:22:06.444-04:002011-10-12T18:22:06.444-04:00While i normally think your recipes are great, thi...While i normally think your recipes are great, this one is perchance a tad too city-fied for my taste, most true "Sausage Gravy's" as they are referred to in the south, are nothing but Sausage, Onion, Garlic, Pepper, Salt, Milk, Flour...no bacon or Green Onion...im sure yours it delicious and you do follow the traditional process of using the drippings from the meat for the roux...although my family usually takes the roux a little darker to end up with a more colorful finish...Anonymoushttps://www.blogger.com/profile/03705643511256394897noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-87524547218104705632011-10-12T18:10:07.631-04:002011-10-12T18:10:07.631-04:00Chef Jean, thank you very much for this great reci...Chef Jean, thank you very much for this great recipe! :)DrEEEnoreply@blogger.com