[Sca-cooks] gravy
John Kemker
john at kemker.org
Sun Dec 28 23:45:00 PST 2003
Sorry, Ranvaig, but that just ain't Red-Eye Gravy.
Grew up in Houston. Once a year, we'd go visit "Uncle Ray" and "Aunt
Sue" in Sulphur Springs, TX. (They weren't really related, but close
friends of my parents.) Ray and Sue lived on a dairy farm. One of the
highlights of our visit was breakfast: Sue would make the most
delicious Red-Eye Gravy. It's made just the way it was described to
Stefan: Fry bacon or ham-steaks and collect the grease. Pour a cup of
black coffee into the grease. Add black pepper. It's called Red-Eye
because the coffee sits at the bottom and the grease floats on top,
making it look like an "eye" in the bowl. You stir it up before putting
it on your biscuits or grits.
--Cian
[off to beg for Red-Eye Gravy from SWMBO, aka Seonaid]
ranvaig at columbus.rr.com wrote:
>> And I'd like to try this redeye gravy sometime. Since I don't drink
>> coffee and this apparently requires properly made coffee, I better
>> depend on someone else making this first. Otherwise I don't know how
>> close to the real thing would be, or whether it would be edible.
>> Either the coffee or the gravy.
>
>
> I think this must be a regional thing. My mom used to make red eye
> gravy, but it never had coffee in it. It was a white gravy made with
> fried ham steak, I'm pretty sure there was flour and milk in it. It
> was made pretty much like other gravies, except for the milk. My mom
> had one of those aluminum shaker things too.
>
> I've never heard of hard boiled eggs in the gravy either.
>
> When I grew up in Wisconsin, we had mashed potatoes and gravy with
> most meals. Every meal had a plate of bread served with butter and
> preserves. And usually a bowl of carrots and celery.
>
> Ranvaig
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