English muffins -- what do the English call them?

(It's pretty interesting that as soon as you get to Buffalo, you start to find black-eyed peas and collard greens in the frozen food section and you can get these bastard-child 'biscuits' in pubs. I like it since black-eyed peas and okra and shit are important in South Indian food too.)

Ha, Dan, the J is for "Jus" -- a middle name inspired by her godfather, Oran Jones

Sundar, they're a southern thing even in the U.S., and not something you can just grab anywhere up north; they're also super-delicious and not that hard to make, and I wish them upon everyone I like

I mean, you can grab like Pillsbury pre-made biscuit dough anyplace in the U.S., to eat like rolls or spread with butter or honey or jam -- I mean the biscuits-and-gravy combo doesn't get served all that commonly as you move out of the south and great plains

Yeah, that's what I gathered. (The southern part. It was someone from NC who explained them to me. I'll give them more of a chance before I weigh in on the "delicious" part.)

I don't know, biscuits and gravy is a pretty common diner food up here, although it's more omnipresent and probably better in the south for sure.

xpost - They're a bit of a comfort-bomb celebration of fat + flour, admittedly, but that's a lot of the charm: it's not just southern but kind of a midwest pioneer thing, like it's January in Nebraska and there's a little lard and flour in the pantry and pa has to walk four miles to work at the next farm.

They have them on McDonald's breakfast menus up through Missouri and over the Plains -- or at least they used to. It seems like they're a full-on staple in the south/plains, and kind of one item among many everywhere else.

My mom pretty much always kept Thomas's English Muffins in the house and I probably had one at least a few times a week for years

Now they taste really bland and starchy to me as do most white-flour products.

ditto. not that they taste that bad to me now, but i look at them in the store and think "eh, why bother, i'll just buy some wheat bread that i can use for sandwiches too."

Oh my GOD I fucking love biscuits, buttered or with gravy! I like Jack in the Box's breakfast biscuits the best of any burger joint food item.

English muffin + fried egg = easy, cheap, filling breakfast, and hardly any dishes to wash from it. (This is pretty much how I determine what I'll cook 80% of the time).

someone post the image of giada's boobs

I've always made gravy with pan drippings with flour mixed in, then with stock added. When it thickens up I add white wine (if chicken) or maybe worcestershire sauce amd red wine.

Never ever heard of putting cream or milk into a gravy before though (as opposed to white/bechamel/mustard type sauces).

I think I prefer making gravy from bacon drippings over sausage drippings, because they're making sausage leaner these days and you have to augment the drippings with butter. And then you're just getting close to bechamel. No problem rendering enough fat out of bacon.

Porkpie otm about gravy, altough I gave made chicken gravy with milk in ( no flour though) which is surprisingly good. However, having gracy does not preclude the making of a white sauce or bread sauce with the meat fat, to which family the sausage gravy surely belongs. I like to make biscuits and gravy at home but I prefer to make a purer british style gravy to do so. It is hard to get as much flavour into a white sauce.

Maybe it'll help if you guys think of the flour as "tipping" the gravy