Yep, we didn't call it white gravy either, just plain gravy as
opposed to red eye or beef gravy.
It has been a long time but I used to work a bit down river from you
and would sometimes go a fantastic little place called Kate's Kitchen
just outside Flat Rock on west Huron River Drive. Didn't look like
much but had great sausage gravy and pies.
If I were you I'd leave the Campbell's and Bisquick on the shelf and
take a drive down to scenic Flat Rock.
Woody
On Apr 3, 2008, at 9:20 PM, mkow1234@aol.com wrote:
> April 3, 2008
>
> I never heard it referred to as "white gravy". To me, it was always a
> "rue", a "white sauce", or simply "biscuit gravy".
> My roots are way North of Mississippi (Poland and Michigan's far
> northern Keweenaw Peninsula). However, my woman has exposed me to all
> aspects of the southern mountain-folk culture (southern Tennessee).
> She detests the idea of cooking a steak on anything but an iron
> skillet, and ridicules me for preferring "sweet" corn bread and for
> putting butter, milk, and sugar in my grits ("It's not Cream of
> Wheat!", she yells at me).
>
> My "beef" with biscuit gravy is not the pepper but rather that
> restaurants (at least here around Detroit) NEVER put large chunks of
> sausage in it. For convenience, we'll buy the Campbell's brand gravy
> -- it's got huge chunks of pork sausage in it. On a Sunday morning,
> I'll heat up a can of that stuff, and we'll pour it over some Bisquick
> biscuits. Not strictly southern, but darn tasty.
>
> Matt K.
> Detroit, Michigan, USA
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Received on Fri Apr 4 00:20:18 2008
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