12 Nov 08
1 edit
COUNTRY HAM AND RED - EYE GRAVY
For each serving: Fry to a golden brown 1 slice of country ham. Begin cooking with a lid on your fry pan. Cook approximately 10-12 minutes per side on medium heat. Leave lid off after you turn your slices and continue turning until all the slices are brown. Remove country ham to platter.
Turn heat up a bit and add to the drippings 1 teaspoon of perked coffee per slice of ham and let simmer a couple of minutes. Red - Eye Gravy at its best! To be served over hot grits, eggs, biscuits, or the ham slices.
This recipe only works with country ham IMO
http://en.wikipedia.org/wiki/Country_ham
12 Nov 08
Originally posted by Ice ColdI take my first statement back.
COUNTRY HAM AND RED - EYE GRAVY
For each serving: Fry to a golden brown 1 slice of country ham. Begin cooking with a lid on your fry pan. Cook approximately 10-12 minutes per side on medium heat. Leave lid off after you turn your slices and continue turning until all the slices are brown. Remove country ham to platter.
Turn heat up a bit and add to t ...[text shortened]... lices.
This recipe only works with country ham IMO
http://en.wikipedia.org/wiki/Country_ham
That Red Eye Gravy doesn't look so great.....http://en.wikipedia.org/wiki/Red-eye_gravy
😞
12 Nov 08
1 edit
Originally posted by Ice ColdWith you on this one, Ice. I also add a pat of butter just before the perked coffee.
COUNTRY HAM AND RED - EYE GRAVY
For each serving: Fry to a golden brown 1 slice of country ham. Begin cooking with a lid on your fry pan. Cook approximately 10-12 minutes per side on medium heat. Leave lid off after you turn your slices and continue turning until all the slices are brown. Remove country ham to platter.
Turn heat up a bit and add to t ...[text shortened]... lices.
This recipe only works with country ham IMO
http://en.wikipedia.org/wiki/Country_ham
12 Nov 08
1 edit
Originally posted by mlpriorChicken-fried steak slathered heavily with country (or sausage) gravy. A heart-attack served up steaming hot on a plate. What better way to start your day? Yum! 😛
I am not prejudice, I like any kind of gravy on almost any kind of food.
Favorite:
Roast Beef gravy on Yorshire Pudding
What are some good gravies?
12 Nov 08
1 edit
Originally posted by patrickrutgersWhat was your previous habitat? I used to work in South Plainfield, if you know that town. Off 278 exit 5. Next to Piscataway. For some odd reason my people built a cleanroom right next to the Royal 16 theater. Like right across the way. Now there is a Target and sandwich shop and stuff all around us. Cyoptics bought out Inplane Photonics and I went to work there because I had a 160 mile daily commute, now its only 40 miles 20 there and back, in Brieningsville, near Allentown, Pa. So now I am at Cyoptics. At least untill Barak finds out we send work to Mexico🙂
I just moved to New Jersey. Here, they call tomato sauce "gravy." I just can't get used to that.😵
My wife makes a really nice chicken base gravy, roast one or two chickens, catch the drippings and use that as base with flour and milk and whatever else you want, comes out great! It's a hundred times better than that bland crap that comes in jars.
12 Nov 08
1 edit
Originally posted by rbmorrisGreat University, all right. One of my co-workers was a visiting prof there in the wafer fab science lab, would split his time between his beloved sailboat, Rutgers and Inplane Photonics where we built a semiconductor cleanroom from scratch and I mean from a bare concrete floor in an industrial building next to a mall, never did figure out why they did that, in South Plainfield. We had Amines coming out of the air exhaust that smelled to high heaven and wafted over to the Royal 16 cinemaplex all the time. They never did put together it was us🙂
Rutgers...good man.
😀
Middlesex mall will never recover🙂
15 Nov 08
Originally posted by sonhousePreviously I lived in Minneapolis, Minnesota, where winter was winter and gravy was gravy. I actually have liked NJ quite a bit, but there's a pretty good chance in early 2009 I'll be joining you in Pennsylvania, though I'll definitely be closer to Philadelphia.
What was your previous habitat? I used to work in South Plainfield, if you know that town. Off 278 exit 5. Next to Piscataway. For some odd reason my people built a cleanroom right next to the Royal 16 theater. Like right across the way. Now there is a Target and sandwich shop and stuff all around us. Cyoptics bought out Inplane Photonics and I went to work ...[text shortened]... you want, comes out great! It's a hundred times better than that bland crap that comes in jars.
The chicken base gravy is good. Puts on in the mind of soon to be consumed turkey gravies. Mmmmm
15 Nov 08
Originally posted by Grampy BobbySee, the folks around here who say it are, indeed, of Italian descent. They all say this is an Italian thing. But I've never encountered the usage in any reference that was strictly Italian, so I had wondered if it was more of a regional thing. Italian-AMericans...who live in New Jerseyr...or even a certain part of NJ...Which Italians do you mean? People who are actually in Italy?
Believe it's an Italian custom to refer to spaghetti sauce as 'Sunday Gravy'.