[Sca-cooks] gravy

[John Kemker]

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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