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Originally Posted by Patricia
I have to say that the Wikipedia description of country gravy makes me feel faintly queasy.
To me it looks like "add milk and flour to a heap of cholesterol plus free radicals, then serve on a scone."
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how do you usually prepare your free radicals ?
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All of which just goes to show how each country has ingrained food preferences. Doubtless your American foremothers didn't want to waste anything, and your forefathers needed the calories for a long day of hard work out on the prairie.
I've got several American cookery books, and have also noticed that you are surprisingly adventurous about mixing sweet and savoury items. I just wouldn't dream of serving bacon on the same plate as maple syrup, not even with waffles.
I never buy scones because they are only nice when freshly made. So if I want them then I make them myself. And in my part of the worls they are served at tea-time with fresh butter and jam; and cream only if one wants to make an effort.
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i've got some scones mix. i really have to remember to try it out soon.