English muffins -- what do the English call them?

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