Unfortunately most peoples opinion of biscuits and gravy are based on the pale incorrectly prepared swill that is prevalent today.
Good gravy starts with browned sausage and flour is added to the grease to make a roux. Yes grease is your friend
Most restaurants gravy has grey bits of sausage, if any, and the flour has not been cooked long enough so all you have is paste. That looks a lot like what my Granny made to hang wallpaper.
Has anybody ever tried fresh leaf lettuce, onions and hot bacon grease. Good stuff.
Wilted Leaf Lettuce Salad”
Ingredients
2 or 3 eggs, boiled and sliced
Bowl of fresh leaf lettuce, washed and drained in colander
¼ cup sugar (approximate)
4 slices smoked bacon
several fresh green onions and radishes
½ cup cider vinegar
¼ cup water
Boil your eggs, cool them and slice.
Fry the bacon crispy and remove the skillet from the burner.
Drain, cool and crumble the bacon, and set aside the bacon drippings.
Slice the onions and radishes.
Remove the drained lettuce from the colander to a large salad bowl, and sprinkle with sugar;
Mix the vinegar and water and add to the bacon drippings. Heat to boiling, and immediately pour over the lettuce to wilt.
Add the eggs, onions, radishes, bacon bits and salt and pepper to taste. Toss and serve immediately.
(Note: you will probably want to adjust the sugar/vinegar to your own taste)
This is my particular favorite. It does require a bit of art, but you should be able to get it right after a
couple of times. Make sure the vinegar/bacon drippings get very hot, and are poured over
immediately. The lettuce should be as fresh and tender as possible. I have never eaten a bad batch.
After a hard day in the yard, just open up a cool beer, put a thick rib eye on the grill and get ready for a
meal fit for a king. Time the steak, a platter of fried okra and the wilted leaf salad to come off about the
same time…it doesn’t get much better than this. I couldn’t recommend it more highly.