What Greg Eats: Recent Comments

Comment on Biscuits and Gravy

tonka11_99 — Fri, 05 Mar 2010 22:26:56 GMT

I actually prefer my white gravy without meat in it but I do occasionally throw in some sausage that I have pre-cooked at the last moment. You can enhance the flavor of the gravy by substituting some of the butter with sausage fat.

I think the secret to flavorful white gravy is cooking the roux until it is golden brown or just shy of peanut butter color before adding the milk. I think it is important to add salt and pepper early too. If you want to be fancy, use white pepper. I have seen people use evaporated milk but I don't know how that turns out but it sounds interesting.

Comment on Carne Guisada

Sean — Thu, 11 Feb 2010 01:31:22 GMT

I'm so making that

Comment on Chives Canadian Bistro

Rebecca — Thu, 21 Jan 2010 14:29:15 GMT

"Resting atop a bed of gnoochi"?! Steak, scallops, AND gnoochi?! I'm so jealous/hungry!

[Greg edit: No kidding, right? Thankfully there was too much food for Julia, so I "had" to help her. Whew]

Comment on Lobster Feast - Cape Breton Style

Rebecca — Wed, 30 Dec 2009 18:53:08 GMT

Now I want lobster SO BAD!

Comment on Biscuits and Gravy

Wirtz — Sun, 13 Dec 2009 17:24:17 GMT

I am a Jimmy Dean fan myself but to each his own. Try the homemade biscuits they really are easy, just don't over mix. Ten stirs and walk away.....

Comment on Biscuits and Gravy

Rebecca — Mon, 30 Nov 2009 14:04:57 GMT

It's true, it's tough to get decent gravy around these parts. The best I've found is the Silo up in Glens Falls, NY. Not as good as what I got in Illinois, but the best to be found in the "capital district/upstate NY" region.

Comment on Biscuits and Gravy

Cyza — Mon, 30 Nov 2009 01:16:51 GMT

What is the benefit of using hamburger instead of sausage. I prefer Jimmy Dean Maple sausage.

Greg's Response: Breakfast sausage is really salty and it makes fantastic gravy if you don't intend to mix all of the sausage back into the gravy, but rather you intend to just pour your gravy over your biscuits (or mix in some sausage and pour it over). This is ideal if you're making a big breakfast.

When I want the biscuits and gravy just as a meal to themselves, I prefer hamburger meat because it's not as salty, I mix my entire pound of hamburger meat back into the gravy, making it more of a meal unto itself.

If I'm making a big breakfast with lots of components, I would skip the hamburger and make my gravy from sausage drippings.

Comment on Little of This, Little of That - Nobu: Honolulu, HI

Rebecca — Mon, 09 Nov 2009 23:12:30 GMT

It's about time I got to hear about Nobu! I'm so very, very jealous.

Comment on What Greg Won't Eat

Dave — Fri, 30 Oct 2009 23:06:22 GMT

With your taste for Asian cuisine, I thought you might be interested in this recipe for the "Ultimate Kimchi." Let us know how it compares to West Texas Sauerkraut.

http://www.treelight.com/health/nutrition/UltimateKimchi.html

Comment on The Best of Bowling Alley Eats

Rebecca — Mon, 19 Oct 2009 13:45:38 GMT

That is impressive! Of course I'd be fine with cheap tortilla chips with the nuclear orange cheese sauce that passes for nachos at most bowling alleys. :)