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Red-eye gravy [Was: Re: [at-l] Re: The "Grit" Debate]
You got it Chainsaw! Fry one goodly sized salt-cured ham. Take the ham out
of the iron skillet, and then add about a teaspoon full of flour to the
grease. Use a fork to mix well, then add the coffee. The flour simply
helps the mixture to be thicker as well as makes it go further. Salt/pepper
are optional.
Where do folks think the "red eye" came from? It's the coffee that gave it
the name. Cuz it cures the "red eye"! LOL
Shelly Hale
----- Original Message -----
From: "David Hicks" <daveh@psknet.com>
To: "Shelly Hale" <shellydhale@earthlink.net>; "Ted A. Nichols II"
<tanicholsii@comcast.net>
Cc: <at-l@mailman.backcountry.net>
Sent: Wednesday, January 26, 2005 12:26 PM
Subject: Red-eye gravy [Was: Re: [at-l] Re: The "Grit" Debate]
> Now that brings up another discussion -- what is red-eye-gravy?
>
> I have ordered it in restaurants and have them serve anything from plain
milk
> gravy to sawmill gravy.
>
> To me it is a little coffee mixed into the grease left from frying true
> salt-cured ham (Not this pale imitation sold in store today, which
requires
> refrigeration.). Some folk mixed a bit of flour into the hot grease
before
> adding the coffee. That was OK also.
>
> Chainsaw
>
>
> ----- Original Message -----
> From: "Shelly Hale" <shellydhale@earthlink.net>
> To: "Ted A. Nichols II" <tanicholsii@comcast.net>
> Cc: <at-l@mailman.backcountry.net>
> Sent: Wednesday, January 26, 2005 1:38 AM
> Subject: [at-l] Re: The "Grit" Debate
>
>
> What about redeye gravy on grits? My Mammaw used to eat 'em like that
with
> a slab of salt-cured ham.
> <<
> SNIP
>
>
>
>
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