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    Recipe thread

    Figured I'd beat Conley to the punch.

    Sausage and gravy (breakfast).

    2lbs sweet sausage (or breakfast sausage)
    2 medium onions
    Gallon of milk (not low-fat)
    Salt, pepper
    A little flour or biscuit mix
    Biscuits (pop'n fresh, store bought, drop biscuits, whatever - or toast)

    Fry the sausage and diced onions up until it starts to brown. Break it up well also, like ground meat. Salt and pepper to taste.

    Don't drain the fat, once the sausage is well browned, add maybe 2 tablespoons of flour (or biscuit mix if you're making drop biscuits) and mix well. Add the milk next, enough to fill the pot up over the sausage - like a soup. You should be using a dutch oven or a deep pot if you haven't figured that out by now.

    Now you have to stand there and stir often or it will burn. Keep the fire on medium high, the milk will start to thicken and once its gravy-like, you're done.

    Take your biscuits or toast and ladle the sausage and gravy over it ($#@!-on-a-shingle style).

    It's out of this world.
    my junk is ugly

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    Re: Recipe thread

    Way too rich for breakfast. I simply can't eat like that in the morning. Some bacon and eggs is about my limit. Maybe 300 calories.
    Whoever criticizes capitalism, while approving immigration, whose working class is its first victim, had better shut up. Whoever criticizes immigration, while remaining silent about capitalism, should do the same.


    ~Alain de Benoist


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    Re: Recipe thread

    This thread is gonna get sexy. I'll revisit it in the A.M.

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    Re: Recipe thread

    I'm actually ordering a dutch oven through Amazon in the next week or so



    ;D

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    Re: Recipe thread

    Quote Originally Posted by Captain Obvious View Post
    Figured I'd beat Conley to the punch.

    Sausage and gravy (breakfast).

    2lbs sweet sausage (or breakfast sausage)
    2 medium onions
    Gallon of milk (not low-fat)
    Salt, pepper
    A little flour or biscuit mix
    Biscuits (pop'n fresh, store bought, drop biscuits, whatever - or toast)

    Fry the sausage and diced onions up until it starts to brown. Break it up well also, like ground meat. Salt and pepper to taste.

    Don't drain the fat, once the sausage is well browned, add maybe 2 tablespoons of flour (or biscuit mix if you're making drop biscuits) and mix well. Add the milk next, enough to fill the pot up over the sausage - like a soup. You should be using a dutch oven or a deep pot if you haven't figured that out by now.

    Now you have to stand there and stir often or it will burn. Keep the fire on medium high, the milk will start to thicken and once its gravy-like, you're done.

    Take your biscuits or toast and ladle the sausage and gravy over it ($#@!-on-a-shingle style).

    It's out of this world.
    That sounds awesome...I'd need to half that recipe at least. That is a 10 am on a weekend breakfast type meal, one that will keep you going for a while. Like you said, no need to drain fat. That's just wasteful.

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    Re: Recipe thread

    Crap, this is why I have so many posts. I need to just wait a few minutes and not make every new thought that comes into my head a new post. Sorry

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    Re: Recipe thread

    Quote Originally Posted by Conley View Post
    I'm actually ordering a dutch oven through Amazon in the next week or so



    ;D
    Be a little careful with those ceramic coated pots, the cheap ones will chip easily and you'll get rust. Don't get one from Wal Mart, get a good one if you're going ceramic.

    Better yet, get one of these:



    Lodge and Wagner make good ironware. You have to season it to get a good carbon coating and never wash it with soap, but once you get that carbon coating going, you can fry eggs in them. Same for a good wok, always get an iron one and season it.
    my junk is ugly

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    Re: Recipe thread


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    Snow's a coming, time for chicken soup.

    1 young, fresh chicken - whole
    2 large onions, chopped
    1 large bunch of parsley
    1 bunch of carrots, peeled and chopped
    1 stalk of celery, chopped (include the leaves also)
    Salt an peppah

    Plus anything else you might want to add which is the nice thing about soup, once you get the basic stuff down it's wide open from there. Potatoes, parsnips, leeks, tomatoes (be careful with tomatoes though, they add a different distinctness to soup), garlic if you dig it - whatever.

    Salting and simmering are the two key steps. One of the biggest mistakes is under salting soup. Salt it up - and taste it to make sure it's salted correctly. Pepper the $#@! out of it also.

    In a large stock pot add maybe a gallon and a half of water and the chicken, simmer for an hour or two on low heat until the chicken looks done. Strain the "stock" off of the chicken and meticulously pick off all of the meat off of the chicken carcass, add it back to the stock in the stock pot and everything else. I use a food processor for all of the other $#@!. My wife tells me that it over-chops the other stuff but $#@! her - she's not the one making the soup.

    Now after everything is added (it should look soupy), let it simmer all day. All $#@!ing day, don't plan on eating this until tomorrow. Low heat, as low as you can get it. At the end of the day, take a table spoon and try to get as much of the chicken grease off of the top of the soup and put it in the fridge.

    Take it out the next day, warm it up, add it to boiled noodles, rice or whatever and enjoy. You should get a week out of that soup also.
    my junk is ugly

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    Leeks are a must.
    Whoever criticizes capitalism, while approving immigration, whose working class is its first victim, had better shut up. Whoever criticizes immigration, while remaining silent about capitalism, should do the same.


    ~Alain de Benoist


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