Quote:
Originally Posted by DMB
I've just thought of another US/UK difference and that is "gravy". In the UK this is what you have with roast meat. It is typically made in the roasting tin after the joint is removed and involves the juices and fat from the meat, mixed with a little flour or other thickening agent with the addition of other liquids. I usually add wine and stock. I was astonished the first time I had gravy in the USA and it turned out to be white and served with American biscuits.
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US has two main types of gravy, brown and white. Both types are still made with meat drippings. White gravy, has milk and more flour mixed in to make it thicker (plus usually pepper). Biscuits and gravy is a common breakfast food, especially in the south. Country fried steak is also served with this type. Brown gravy is the gravy you're used to. It is common here as well, and most often seen served on mashed potatoes or on roast beef.