Re: How to make great biscuits and gravy?

In article <hE7wh.1744$ya1.212@xxxxxxxxxxxxx>,
"JoeSpareBedroom" <dishborealis@xxxxxxxxx> wrote:

"Ward Abbott" <presby@xxxxxxxxxx> wrote in message
news:2512s2lre6r14r5s7seqgl3v2fi569rehl@xxxxxxxxxx
On Wed, 31 Jan 2007 14:44:38 -0600, Omelet <omp_omelet@xxxxxxxxx>
wrote:

Add a bit of sugar.

Sweet gravy?......hummm......... that'd make any southerner go
hummm.......

Good gravy starts with sausage rendering....salt, pepper and a splash
of Tabasco.


Not just any sugar. It has to be sun-dried North African sugar, with 1.329mm
particals in tetrahedron shapes, joined in pairs by the "special process"
advertised by a bunch of new age crystal-heads located somewhere in England.
Their processing facility is cosmically aligned with the rock things at
Stonehenge, thereby producing sugar which tastes noticeably different than
the common stuff in 5 lb bags from Domino. Bone You Foods is the
manufacturer, if I recall. They make special salt, too.

Bite me. ;-)
--
Peace, Om

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