Silliness I love food porn! so...what are you craving? - Page 37

Stitchawl · 02-14-2011, 11:12 PM

Quote:

Originally Posted by bjones6416

Don't tell anybody, but (whispers) he uses ground beef. It is SO good, though. It's a good thing I only get it a couple of times a year or I'd be as big as a house.

I went digging through my old recipes from way back when, knowing I had some 'up-scale' version I used to make that used ground meat. I found it. The time-stamp on the file was from 1987... I guess that was the last time I made it. I'll put it up in the recipe thread as it actually did taste pretty good. It's just not the 'same' good as the stuff I was served in the mess halls.

Stitchawl

kindlekitten · 02-15-2011, 04:49 AM

Quote:

Originally Posted by Stitchawl

I went digging through my old recipes from way back when, knowing I had some 'up-scale' version I used to make that used ground meat. I found it. The time-stamp on the file was from 1987... I guess that was the last time I made it. I'll put it up in the recipe thread as it actually did taste pretty good. It's just not the 'same' good as the stuff I was served in the mess halls.

Stitchawl

I make it with chipped beef as well as ground beef, and of course there is the good 'ol sausage gravy!

Stitchawl · 02-15-2011, 07:47 AM

Is there really any major difference between sausage gravy on biscuits and SOS, other than the base layer? I can't think of any, although what I had in military mess halls was always made from dried sliced beef rather than generic ground meats.

Stitchawl

kindlekitten · 02-15-2011, 09:32 AM

Quote:

Originally Posted by Stitchawl

Is there really any major difference between sausage gravy on biscuits and SOS, other than the base layer? I can't think of any, although what I had in military mess halls was always made from dried sliced beef rather than generic ground meats.

Stitchawl

probably the biggest difference, at least the way I make it is that I put in a lot of herbs, primarily sage with the sausage. also the sausage i use is pretty spicy

Stitchawl · 02-19-2011, 04:04 AM

Vietnamese Spring Rolls... so that's what we'll have for dinner! Lot's of 'em! With a spicy peanut sauce.

Stitchawl

BenG · 02-19-2011, 07:40 AM

I'm making breakfast shrimp gravy over hot buttered grits.

bjones6416 · 02-19-2011, 08:08 AM

Quote:

Originally Posted by BenG

I'm making breakfast shrimp gravy over hot buttered grits.

I'm on my way!

Latinandgreek · 02-19-2011, 08:34 AM

save some for me, too

BenG · 02-19-2011, 09:40 AM

Quote:

Originally Posted by Latinandgreek

save some for me, too

Looks like I'll have to make a trip to Kroger's.

BenG · 02-19-2011, 01:37 PM

Here's the recipe:
Breakfast Shrimp Gravy
from Mary Beverly Edge of Bowman, South Carolina
as contributed to the Southern Foodways Alliance Community Cookbook.

Ingredients:
1 1/2 pounds small shrimp, peeled and deveined
Juice of 1 lemon
Hot pepper sauce
6 slices bacon, coarsely chopped
2 Tbsp finely chopped onion
1/2 cup chopped green onions (white and tender green parts)
2 Tbsp all-purpose flour
1 cup chicken stock, shrimp stock, or water
1/2 tsp salt

Directions:

Toss the shrimp and the lemon juice and a few shakes of hot pepper sauce in a bowl. Let it sit while you start the gravy.

Fry the bacon in a large skillet over medium heat until browned but not crispy or hard. Stir in the onion and cook, stirring often, until softened, about 5 minutes. Stir in the green onions. Sprinkle the flour over the onion mixture and cook, stirring and scraping from the bottom of the pan until the flour lightly browns, about 5 minutes.

Stir in the stock and salt and cook, stirring, until the gravy thickens, about 5 minutes.

Stir in the shrimp and the accumulated liquid and cook, until they are opaque, 3 to 5 minutes.

Serve at once over hot, buttered grits.

Yield: 4 to 6 servings.

Stitchawl · 02-27-2011, 03:17 AM

Cantonese Shrimp with Lobster Sauce, and Hunan-style Beef with Black Bean Sauce...

We have dinner guests tonight and THAT will be the menu!

Zaijian,

Stitchawl

Stitchawl · 03-18-2011, 04:28 AM

I want Jambalaya!

My wife is gone for the weekend, and as she doesn't particularly care for it, I can make up a big pot of it for myself. I have some Anduouille sausage, I'll pick up some shrimp, then it's just a matter of throwing in the rice, tomatoes, onions and spices!
Yeah!

Stitchawl

kindlekitten · 03-18-2011, 01:08 PM

what!? no crawdads?

Stitchawl · 04-15-2011, 10:55 PM

I really want Hebrew National hot dogs cooked on a stick over an open campfire. And Clausson's Kosher Dill pickles to go with them. Neither of which I can get nor make... Damn...

phenomshel · 04-15-2011, 11:07 PM

Well cold pack pickles aren't that hard, Stitchawl, but they do take some time. I plan on trying to make some later on this summer - I hate paying what they're asking for pickles, when I'm the only one who eats them.

Similar Threads
Thread	Thread Starter	Forum	Replies	Last Post
Does anyone else love food books?	ccowie	Reading Recommendations	19	10-16-2009 12:52 AM
Food for Thought	Peverel	Lounge	19	05-15-2009 12:34 PM
Unutterably Silly Food for thought	pshrynk	Lounge	17	02-01-2009 12:57 PM
New and Craving an E-Reader!	Nola_Gal	Introduce Yourself	19	12-03-2008 08:40 AM
Is Google just about food?	Colin Dunstan	Lounge	1	07-15-2005 10:59 AM

02-15-2011, 07:47 AM	#543
Stitchawl Opsimath Posts: 12,344 Karma: 187123287 Join Date: Mar 2009 Location: Chiang Mai, Northern Thailand Device: Sony PRS-650, iPhone 5, Kobo Glo, Sony PRS-350, iPad, Samsung Galaxy	Is there really any major difference between sausage gravy on biscuits and SOS, other than the base layer? I can't think of any, although what I had in military mess halls was always made from dried sliced beef rather than generic ground meats. Stitchawl

02-19-2011, 04:04 AM	#545
Stitchawl Opsimath Posts: 12,344 Karma: 187123287 Join Date: Mar 2009 Location: Chiang Mai, Northern Thailand Device: Sony PRS-650, iPhone 5, Kobo Glo, Sony PRS-350, iPad, Samsung Galaxy	Vietnamese Spring Rolls... so that's what we'll have for dinner! Lot's of 'em! With a spicy peanut sauce. Stitchawl

02-19-2011, 07:40 AM	#546
BenG Home Guard Posts: 4,730 Karma: 86721650 Join Date: Jun 2007 Location: Alpha Ralpha Boulevard Device: Kindle Oasis 3G, iPhone 6	I'm making breakfast shrimp gravy over hot buttered grits.

02-19-2011, 08:34 AM	#548
Latinandgreek Warrior Princess Posts: 5,038 Karma: 9724231 Join Date: Sep 2009 Device: PRS-505; PRS-350, PRS-T1, iPad, Aura HD	save some for me, too

02-19-2011, 01:37 PM	#550
BenG Home Guard Posts: 4,730 Karma: 86721650 Join Date: Jun 2007 Location: Alpha Ralpha Boulevard Device: Kindle Oasis 3G, iPhone 6	Here's the recipe: Breakfast Shrimp Gravy from Mary Beverly Edge of Bowman, South Carolina as contributed to the Southern Foodways Alliance Community Cookbook. Ingredients: 1 1/2 pounds small shrimp, peeled and deveined Juice of 1 lemon Hot pepper sauce 6 slices bacon, coarsely chopped 2 Tbsp finely chopped onion 1/2 cup chopped green onions (white and tender green parts) 2 Tbsp all-purpose flour 1 cup chicken stock, shrimp stock, or water 1/2 tsp salt Directions: Toss the shrimp and the lemon juice and a few shakes of hot pepper sauce in a bowl. Let it sit while you start the gravy. Fry the bacon in a large skillet over medium heat until browned but not crispy or hard. Stir in the onion and cook, stirring often, until softened, about 5 minutes. Stir in the green onions. Sprinkle the flour over the onion mixture and cook, stirring and scraping from the bottom of the pan until the flour lightly browns, about 5 minutes. Stir in the stock and salt and cook, stirring, until the gravy thickens, about 5 minutes. Stir in the shrimp and the accumulated liquid and cook, until they are opaque, 3 to 5 minutes. Serve at once over hot, buttered grits. Yield: 4 to 6 servings.

02-27-2011, 03:17 AM	#551
Stitchawl Opsimath Posts: 12,344 Karma: 187123287 Join Date: Mar 2009 Location: Chiang Mai, Northern Thailand Device: Sony PRS-650, iPhone 5, Kobo Glo, Sony PRS-350, iPad, Samsung Galaxy	Cantonese Shrimp with Lobster Sauce, and Hunan-style Beef with Black Bean Sauce... We have dinner guests tonight and THAT will be the menu! Zaijian, Stitchawl

03-18-2011, 04:28 AM	#552
Stitchawl Opsimath Posts: 12,344 Karma: 187123287 Join Date: Mar 2009 Location: Chiang Mai, Northern Thailand Device: Sony PRS-650, iPhone 5, Kobo Glo, Sony PRS-350, iPad, Samsung Galaxy	I want Jambalaya! My wife is gone for the weekend, and as she doesn't particularly care for it, I can make up a big pot of it for myself. I have some Anduouille sausage, I'll pick up some shrimp, then it's just a matter of throwing in the rice, tomatoes, onions and spices! Yeah! Stitchawl

03-18-2011, 01:08 PM	#553
kindlekitten Professional Adventuress Posts: 13,368 Karma: 50260224 Join Date: Sep 2009 Location: The Olympic Peninsula on the OTHER Washington! (the big green clean one on the west coast!) Device: Kindle, the original! Times Two! and gifting an International Kindle	what!? no crawdads?

04-15-2011, 10:55 PM	#554
Stitchawl Opsimath Posts: 12,344 Karma: 187123287 Join Date: Mar 2009 Location: Chiang Mai, Northern Thailand Device: Sony PRS-650, iPhone 5, Kobo Glo, Sony PRS-350, iPad, Samsung Galaxy	I really want Hebrew National hot dogs cooked on a stick over an open campfire. And Clausson's Kosher Dill pickles to go with them. Neither of which I can get nor make... Damn...

04-15-2011, 11:07 PM	#555
phenomshel ZCD BombShel Posts: 4,793 Karma: 8293322 Join Date: Jan 2009 Location: The Frozen North (aka Illinois, USA) Device: iPad, STB Kindle Oasis	Well cold pack pickles aren't that hard, Stitchawl, but they do take some time. I plan on trying to make some later on this summer - I hate paying what they're asking for pickles, when I'm the only one who eats them.

Advert

Advert