Відео

Thanks You just Me out I'm cooking one now and it turn out the same way . I will try to save The Beef 😂

Thank you Look soo good 😋 I want thank you for showing me how to make gravy make it often. Husband loves it. Thank you again God bless

How nice to see you've kept your daddy's channel up. He was so kind and encouraging to me when I started my channel. Hearty and delicious looking meal!

You're darling and have a beautiful voice but hail nah!!! cooked them eggs and bacon grease oh my goodness definitely only bacon grease!!! well cook them in bacon grease at least once a month.

Ah so glad I found this ❤️‼️ I just made the kids and me some and it’s so amazing

You’re a legend :)

The Assins of God have your number

Bomb 🔥

Come back

I made these last year and absolutely CRAVE them, they are just so good. This year I'm going to try a batch with "Pickle Crisp" ( calcium chloride) to see if they stay crunchy. Anything you bake with cheese on top add these to and you will regret the day you run out. The fermented flavor is a thousand fold better than harsh vinegar pickling.

Thanks for breaking it down for 2 .

I just made this, and it was really good. I combined it with Cara's Recipes easy homemade drop biscuit recipe here on UA-cam. Came out great

pinnacle

Very good recipe. The Kentucky southern recipe goes like this. First cook your sausage or bacon and start with that grease. Slowly add your flour and a little cream until it starts to thicken. The amount will vary depending on now many people and how much meat you fry. Add chunks of sausage or bacon for authentic country breakfast gravy. A couple tablespoons of black strong coffee makes red eye gravy and using ground beef on toast makes good ole SOS familiar to most military grunts and low income families. Shit on a Shingle 😂

When I was little, my grandmother would fry bacon, sausage, pork-chops or ground beef patties and use that grease sometimes to start her gravy also used evaporated milk with some water. Sometimes used bacon grease she'd saved, or lard. She rarely bothered to make biscuits from scratch in the mornings and would use can biscuits. I loved to crumble them up in super small pieces along with the sausage or beef patties and mix it all together. So good. When we had pork-chops... I saved them for last and would roll the chop around the plate of gravy and eat it with my hands. It was so much better that way! Sometimes we'd have banner sausage on the side. A shame how they ruined the recipe.

Really great I made it myself really good

Try putting cumin in thier its a secret ingredient just a little gos a long way

Thank you, I'm trying this ow

thank you for the basic pork chops❤️

Thats just a white sauce .....

There’s not a chance in hell that I, or many other people would eat that glop. Sausage gravy for the win.

I hate chalky white gravy made with milk and just butter ..try real flavor and use chicken broth and sausage grease

That to me is not gravy that’s white sauce I worked in the states and could not get my head round this bland sauce sorry but not for a Scotsman now throw in half a cow and you’ve got gravy

Medium heat to cook Fried eggs?

Know what im saying?

Make is sausage drippings.

I know what you mean….haha

I love brussel sprouts & that looks yummy...definitely will make it! Thank you, sir, for sharing. GOD BLESS YOU 🙏🙏🙏💖💖💖

Making right now. You haven’t posted in a while,, hope you and your family are healthy and well.

all you need to do is do it at the right speed and it will be perfect to be extra perfect soak the bacon in oil overnight and it will improve the speed

Did you boil them first?

You fried the babies up quite nicely. 🤣 simple and really looked tasty

I absolutely love hearing you talk. You are speaking my language. 😊😅 Where are you from?

Sear 3.5 min for each side, less than a minute for the sides. After that, rest for 3 min then oven at 250F for 10 min (take out 5 min in to paste then back). Finally, rest steak for 10 min. Internal temp would be 57-58c for Perfect medium.

THANK YOU SO MUCH. IT LOOKS SO GOOD!!!! GREAT VIDEO. THANKS FOR SHARING!!!

That’s awesome. I’m gonna try it this weekend.

Instead of adding extra chicken broth can you just add water?

I think a roux is normally equal parts fat and flour. Certainly not a hard rule though. As you said, the real determining factor is the amount of flour to your total liquid.

You did a amazing job sir! Stamp it!

Made it and was perfect 😊😊

Nice, I love this sauce. We refer to it as bechamel sauce, I sometimes like to add cheese to it 🤤

Looked high and low for this video. Bought a bunch of roasts on sale not knowing about chine bone tried to take them back they wouldn’t cut it because I took it out of the store, searched high and low for someone with the same problem like this brilliant gentleman and I will be a chunk puller too LMAO.

Vive la France... go home les english !!!!!

Pretty good Medium well for some is preferred And its his steak he can do whatever he wants to

Hungarian born in San Antonio. Needs more paprika but got dang ain’t that some dang goodern heck Texaficated American goulash fine cuisine!

Yesterday when telephones had cords attached to them😊

I pour this over ground beef and toast. SoS

Thank you

That's poetry right there wow 😊😊 thanks for recipe

I’d use a spatula for best results. Other than that👍