Recipies thread

[Rob]

I ususally make mine with bacon grease and flour. Only use it when making milk gravy so just make enough for one batch of gravy, for biscuts.

[HoekmanX]

HoekmanX, read the rest of the thread haha.... they are all correct it's basically an oil product and flower... the precursor to sauces and gravies.
technically a true "roux" is done with butter... but that doesn’t make any variation less delicious

Read the thread, still had no clue as I was waiting what else people were adding, but thanks for the enlightenment. And you are correct, is done with butter (how do I know, ask your ex-Chef ).

[Kelly]

I ususally make mine with bacon grease and flour. Only use it when making milk gravy so just make enough for one batch of gravy, for biscuts.

MAN!! Everyone in the west (at least UT and CA) loks at me like I'm stupid when I talk about milk gravy Then they say "Ohhh.. you mean country gravy"

Poor people dont they know there is milk gravy and water gravy and I guess they are both "technically" COUNTRY haha....

Do you do eggs?tomatoes? I love over easy eggs and a fat slice of tomato with my biscuts'n'gravy...darn I'm making my self hungry

[Rob]

Never done the tomatoes, sounds good. I like scrambling my eggs, then covering them up with milk gravy. Make the gravy with some cajin spice, yummy.

[RichZ]

Ok guys how about comparing your favorite Chili. Hotter the better

[rtaylor61]

MAN!! Everyone in the west (at least UT and CA) loks at me like I'm stupid when I talk about milk gravy Then they say "Ohhh.. you mean country gravy"

Poor people dont they know there is milk gravy and water gravy and I guess they are both "technically" COUNTRY haha....

Do you do eggs?tomatoes? I love over easy eggs and a fat slice of tomato with my biscuts'n'gravy...darn I'm making my self hungry

Biscuits 'n' Gravy...now that IS country gravy. Rather than bacon, brown about a 1/2 pound of sausage, use the grease to make your roux, and then dice up the sausage and add it to the gravy.

damn....I'm hungry!

RT

[HoekmanX]

I'm with RichZ.

[sensei_kyle]

Ok guys how about comparing your favorite Chili. Hotter the better

OK. Here goes:
Brown 2 pounds of ground beef. A 1 cup chopped bell pepper, 2 cans undrained tomatoes, 2 cans ranch style beans (with jalapenos for a little extra flavor!), 2 cans tomato sauce, 2 teaspoons salt, 5 teaspoons chili powder, a couple cloves of garlic. Simmer in a pot, uncovered, until you reach the desired flavor. Serve in a bowl garnished with jalapenos, and a slice of cornbread on top.

Most of my non-chilihead friends can deal with this just fine. For extra heat, add one or two diced habaneros (wear gloves when chopping), and/or increase the amount or type of chili powder being used. Most chiliheads also have a local store to buy products. Look for one called "Pure Cap". 100% capsaicin (the stuff that makes peppers hot), with no side flavor. Pure heat. Dispensed with an eye dropper, and will probably require a waiver to buy it.

[rtaylor61]

Kyle,

Most of our northern friends won't find Ranch Style Beans. Here in Utah they call them Texas Style Beans. You can add a little heat by using tomatoes that already include jalepenos, won't turn it up much, but it does give a light burn!

RT

[sensei_kyle]

Here in Oklahoma, you can find them in the canned section. The name on the label is "Ranch Style Beans" distributed by ConAgra Foods. I guess it's another benefit of living down south. I miss out on a lot of fresh seafood though There are many chili purists who tell you beans are just filler, and to leave 'em out.