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Old 02-09-2011, 07:29 PM   #11
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I was feeling so out of the loop until Hoot posted what SOS stands for but i still don't know what a "shingle" is
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Old 02-09-2011, 07:36 PM   #12
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I was feeling so out of the loop until Hoot posted what SOS stands for but i still don't know what a "shingle" is
Shingle = toast

Dinerspeak!
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Old 02-09-2011, 09:34 PM   #13
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Sawmill gravy over biscuits.......














I know...I know
Ooooh. Please elaborate....
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Old 02-10-2011, 07:57 AM   #14
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Ooooh. Please elaborate....
Sawmill Gravy = Sausage Gravy. ~~ Brown your favorite roll (bulk) sausage..Jimmy Dean etc. Add flour straight into the pan (roux) Stir and cook long enough so the flour want taste raw....Add milk/cream etc to desired thickness...Add lots of black pepper....Serve over biscuits. ~~ It's basically a bechamel sauce with lots of browned sausage. ~~~ Delicious.
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Old 02-10-2011, 08:24 AM   #15
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Hmm. Got me thinking. How about some andouille sausage gravy? Render the sausage, throw in some trinity until softened, add some garlic until fragrant and then finish like a sausage gravy. Of course, you've got to add more cayenne! Cajuns would probably call it etouffee, but same idea.

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Old 02-10-2011, 08:32 AM   #16
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Originally Posted by Uncle Bob View Post
Sawmill Gravy = Sausage Gravy. ~~ Brown your favorite roll (bulk) sausage..Jimmy Dean etc. Add flour straight into the pan (roux) Stir and cook long enough so the flour want taste raw....Add milk/cream etc to desired thickness...Add lots of black pepper....Serve over biscuits. ~~ It's basically a bechamel sauce with lots of browned sausage. ~~~ Delicious.
Where did the name "Sawmill" come in? Is that a regional thing, your favorite restaurant thing... a UB thing? I know there's got to be a story behind it
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Old 02-10-2011, 08:42 AM   #17
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Sawmill Gravy = Sausage Gravy. ~~ Brown your favorite roll (bulk) sausage..Jimmy Dean etc. Add flour straight into the pan (roux) Stir and cook long enough so the flour want taste raw....Add milk/cream etc to desired thickness...Add lots of black pepper....Serve over biscuits. ~~ It's basically a bechamel sauce with lots of browned sausage. ~~~ Delicious.
Okay, one of my favorites. Bechamel being the gourmet name for white sauce.

Evaporated milk is good too. I like to use it with baking mix instead of flour, especially when serving over biscuits.

I like your idea too Craig. Sounds good.
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Old 02-10-2011, 09:14 AM   #18
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Where did the name "Sawmill" come in? Is that a regional thing, your favorite restaurant thing... a UB thing? I know there's got to be a story behind it
Fred, I don't think anyone knows for certain..Lots of folklore surrounding it.
One story has it; One morning at an Appalachian Sawmill camp the cook was out of sausage to serve the men for breakfast...So when he made his gravy that morning he threw in a hand full of sawdust hoping to give the gravy some texture. There are other "stories" but I think the truth is no one really knows for certain. ~~~ Here in My South, Sawmill Gravy is sausage gravy usually served over biscuits...'Country gravy' (aka milk gravy, cream gravy) is the same basic gravy without sausage, and is generally served over country fried steak...biscuits too.
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Old 02-10-2011, 09:16 AM   #19
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I was feeling so out of the loop until Hoot posted what SOS stands for but i still don't know what a "shingle" is
You're not alone, mollyanne!
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Old 02-10-2011, 09:18 AM   #20
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Hmm. Got me thinking. How about some andouille sausage gravy? Render the sausage, throw in some trinity until softened, add some garlic until fragrant and then finish like a sausage gravy. Of course, you've got to add more cayenne! Cajuns would probably call it etouffee, but same idea.

Craig
I make a Tasso/Andouille gravy (no trinity) to serve over grits...Good eats!!
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