Food translation?

sausage is ground pork, kind of like hamburger which is beef. The sage and
Hot are seasonings.
"Yowie" wrote in message
...
"Granby" wrote in message
...
My recipe for sausage gravy isn't so fancy but, here goes. Come to think
of it, it may be a blind thing the way I do it but it works.

Brown about 1 pound of sausage (sage or hot.)
Reserve about 1/4 cup of the drippings.

In a large bowl put 6 Tablespoons flour
3 cups of milk
Wisk until flour is all mixed in.

Add the sausage drippings to a skillet, pour in the milk mixture and stir
until begins to thicken, salt and pepper to taste, add sausage and
continue cooking until desired thickness.

Pour over split biscuits or mashed potatoes.

Ok, now I"m thinking that your 'sausage' isn't the same as our 'sausage'.
*Sigh* - never heard of a 'sage' sausage or 'hot' sausage.

Yowie

"Will in New Haven" wrote in message
oups.com...
On Oct 18, 2:05 am, "Yowie" wrote:
Having read the Survey thread, there were lots of foods I didn't
recognise.
So, people, please describe or explain:

Enfilade - what is a Cottage Roll?

Will in New haven - what is Chicken Murphy?

Chicken Murphy is an Italian-influenced method of preparing chicken,
called "Murphy" because it employs potatos in a manner not common in
Italian cooking. It seems to be native to the east coast of the U.S.
below New England and above the Mason-Dixon line. It looks like this:

Four or five cut up potatos, some salt, garlic, some fresh peppers,
some hot vinegar peppers, a can of tomatoes, enough chicken to feed
the people expected, olive oil, pepper. This is how my brother makes
it. Obviously, more tomatoes would be needed if you were using more
than three pounds or so of chicken, as would be true with the other
ingredients. It is sometimes, often, made with hot or sweet or hot and
sweet sausage replacing about a quarter of the chicken. Sid doesn't
usually do that but he has. It is sometimes made without the hot
vinegar peppers. No one would talk to Sid if he ever did that. The
vinegar peppers are key. If no one in the area has them for sale, we
make something else.

I have never made this dish but I think I could swing it if I had to.
But why have a brother if you have to make the Chicken Murphy
yourself?

What are vinegar peppers? And what sort of 'italian sausage' - a salami, or
the stuff you fry up and eat with mashed potato?

Yowie

Yowie wrote:
"Granby" wrote in message
...
My recipe for sausage gravy isn't so fancy but, here goes. Come to
think of it, it may be a blind thing the way I do it but it works.

Brown about 1 pound of sausage (sage or hot.)
Reserve about 1/4 cup of the drippings.

In a large bowl put 6 Tablespoons flour
3 cups of milk
Wisk until flour is all mixed in.

Add the sausage drippings to a skillet, pour in the milk mixture and
stir until begins to thicken, salt and pepper to taste, add sausage
and continue cooking until desired thickness.

Pour over split biscuits or mashed potatoes.

Ok, now I"m thinking that your 'sausage' isn't the same as our
'sausage'. *Sigh* - never heard of a 'sage' sausage or 'hot' sausage.

Yowie

Breakfast sausage in the U.S. is often seasoned with sage. "Hot" sausage is
seasoned with spicy chili peppers. Either way, in this context it's
generally ground pork blended with fat and seasonings.

jmcquown wrote:
CatNipped wrote:
"Yowie" wrote in message
...

One day I'm going to *have* to do a culinary tour of the USA,
although no matter what, I am *not* sucking the yellow muck out of
crawdad heads!.

Then be *sure* to go through New Orleans - best cooking in the US
(and, I think, even better than French cooking since we have the
spicy "Cajun" cuisine thrown in). But you don't know what you're
missing if you refuse to suck the heads! ;

Hugs,

CatNipped


Yowie

Sorry, Lori. Dated a Cajun for 8 years and New Orleans food way
overrated. They put more hot than taste into it. (I do love boudin,
though.)

On the French side the beignets are nice. But then again so are my
Scottish grandmothers' scones served with clotted cream.

So sorry about Hurricane Katrina. But the be all, end all of cooking
is not Lousiana.

Jill

I have a couple of Paul Prudhomme's books; also have JustinWilson and quite
a few from the Mississippi gulf coast. It's simply NOT where cooking begins
and ends, sorry.

"Yowie" wrote in message
...
"Granby" wrote in message
...
My recipe for sausage gravy isn't so fancy but, here goes. Come to think
of it, it may be a blind thing the way I do it but it works.

Brown about 1 pound of sausage (sage or hot.)
Reserve about 1/4 cup of the drippings.

In a large bowl put 6 Tablespoons flour
3 cups of milk
Wisk until flour is all mixed in.

Add the sausage drippings to a skillet, pour in the milk mixture and stir
until begins to thicken, salt and pepper to taste, add sausage and
continue cooking until desired thickness.

Pour over split biscuits or mashed potatoes.

Ok, now I"m thinking that your 'sausage' isn't the same as our 'sausage'.
*Sigh* - never heard of a 'sage' sausage or 'hot' sausage.

Yowie


Oops. Probably part of why biscuits and sausage gravy sound a little weird.

The sausage referred to is a breakfast sausage made of ground pork with some
seasoning. One brand is pretty popular and comes in "regular" flavor, or
with a heavier amount of sage "Sage" or with more red pepper "hot".
Usually sold in bulk in one pound packages.


Its usually fried in patties for breakfast, or sometimes sold and cooked in
links and fried for breakfast.

Jo

(Once we get this one straight, someone can explain scrapple)

"jmcquown" wrote in message
...
Yowie wrote:
"Granby" wrote in message
...
My recipe for sausage gravy isn't so fancy but, here goes. Come to
think of it, it may be a blind thing the way I do it but it works.

Brown about 1 pound of sausage (sage or hot.)
Reserve about 1/4 cup of the drippings.

In a large bowl put 6 Tablespoons flour
3 cups of milk
Wisk until flour is all mixed in.

Add the sausage drippings to a skillet, pour in the milk mixture and
stir until begins to thicken, salt and pepper to taste, add sausage
and continue cooking until desired thickness.

Pour over split biscuits or mashed potatoes.

Ok, now I"m thinking that your 'sausage' isn't the same as our
'sausage'. *Sigh* - never heard of a 'sage' sausage or 'hot' sausage.

Yowie

Breakfast sausage in the U.S. is often seasoned with sage. "Hot" sausage
is
seasoned with spicy chili peppers. Either way, in this context it's
generally ground pork blended with fat and seasonings.

Ahhhh. See, our sausages are usually made with *very* finely ground *beef*
with lots of cereal and a few spices in them - so finely ground that the
'meat' is an homogoenous pinky-brown paste. It is difficult these days to
find a 'traditional' sausage that still has 'bits' in it - and once again,
they'd be beef sausages.

Pork sausages are a speciality item here, but once again, most likely be
very finely ground with alot of cereal so that the inside 'meat' is an
homogenous paste, rather than having 'bits' in them.

Yowie

Matthew wrote:
This ain't funny all this talk about food I am going to have to go cook and
it still is too hot during the day to rally cook here in Florida ;-)

Biscuits and Gravy
Cornbread
some good old crawdads
topped off with a apple pie maybe some cake


Well there goes my arteries ;-)


Me too, Matthew. And my DW is upstairs fixing dinner as I type (and
smell!) Pardon the drool!

Sam, closely supervised by Mistletoe

sam wrote in :

Matthew wrote:
This ain't funny all this talk about food I am going to have to go
cook and it still is too hot during the day to rally cook here in
Florida ;-)

Biscuits and Gravy
Cornbread
some good old crawdads
topped off with a apple pie maybe some cake


Well there goes my arteries ;-)


Me too, Matthew. And my DW is upstairs fixing dinner as I type (and
smell!) Pardon the drool!

Sam, closely supervised by Mistletoe


Make mine biscuits, gravy, grits and sausage. Heck may as well get a few
runny eggs over the grits while we are at it.

Andy

Yowie, if you ever get to "this neck of the woods" I will make you biscuits
and gravy but ONLY IF, you will wear the outfit you described and walk down
our main street. Not much of a walk only two bocks long ;-)
"Yowie" wrote in message
...
"jmcquown" wrote in message
...
Yowie wrote:
"Granby" wrote in message
...
My recipe for sausage gravy isn't so fancy but, here goes. Come to
think of it, it may be a blind thing the way I do it but it works.

Brown about 1 pound of sausage (sage or hot.)
Reserve about 1/4 cup of the drippings.

In a large bowl put 6 Tablespoons flour
3 cups of milk
Wisk until flour is all mixed in.

Add the sausage drippings to a skillet, pour in the milk mixture and
stir until begins to thicken, salt and pepper to taste, add sausage
and continue cooking until desired thickness.

Pour over split biscuits or mashed potatoes.

Ok, now I"m thinking that your 'sausage' isn't the same as our
'sausage'. *Sigh* - never heard of a 'sage' sausage or 'hot' sausage.

Yowie

Breakfast sausage in the U.S. is often seasoned with sage. "Hot" sausage
is
seasoned with spicy chili peppers. Either way, in this context it's
generally ground pork blended with fat and seasonings.

Ahhhh. See, our sausages are usually made with *very* finely ground *beef*
with lots of cereal and a few spices in them - so finely ground that the
'meat' is an homogoenous pinky-brown paste. It is difficult these days to
find a 'traditional' sausage that still has 'bits' in it - and once again,
they'd be beef sausages.

Pork sausages are a speciality item here, but once again, most likely be
very finely ground with alot of cereal so that the inside 'meat' is an
homogenous paste, rather than having 'bits' in them.

Yowie

somone asked about scrapple. Do a google search for scrapple. If I were
describeing it, no one would eat it. Grandma used to amke it with the tid
bits left after butchering. Actually it started in Philadelphia (althouth
why someone would brag about something that was like corn meal must with
meat in it is beyond me) diffeent strokes for different folks they say.
"Granby" wrote in message
...
Hey Lee, this is just for you:

Buy a tube of Biscuits, regular or the "Grands"
Beke"em

Buy a package (single serving size) Tennessee Pride Sausage Gravy.

cut a slit in the middle of the plastic container of sausage gravy.

Nuke for 5 minutes if frozen, 2 if not.

Cut off corner of container and spread over 4 of the small biscuits split,
2 of the big ones split. Replace in microwave for 30 seconds.

Ain't home made but isn't bad!
"Stormmee" wrote in message
...
sorry just have to disagree, it is good but to me best means variety and
that to me in the NO area is definitely lacking, to me the best food in
the
country is by far served at my mother's house, second to that, any mid
range
restaurant in Chicago with a twenty page menu is definitely a better deal
for me, but food is YMMV, Lee
wrote in message
ups.com...
On Oct 18, 11:19 am, "jmcquown" wrote:
CatNipped wrote:
"Yowie" wrote in message
...

One day I'm going to *have* to do a culinary tour of the USA,
although no matter what, I am *not* sucking the yellow muck out of
crawdad heads!.

Then be *sure* to go through New Orleans - best cooking in the US
(and, I think, even better than French cooking since we have the
spicy "Cajun" cuisine thrown in). But you don't know what you're
missing if you refuse to suck the heads! ;

Hugs,

CatNipped

Yowie

Sorry, Lori. Dated a Cajun for 8 years and New Orleans food way
overrated.
They put more hot than taste into it. (I do love boudin, though.)

On the French side the beignets are nice. But then again so are my
Scottish
grandmothers' scones served with clotted cream.

So sorry about Hurricane Katrina. But the be all, end all of cooking
is
not
Lousiana.

Jill- Hide quoted text -

- Show quoted text -

Dating a Cajun is *NOT* the same as fine dining in New Orleans.

I can't believe anyone would disagree that it is the best dining in
the US. Have any of you ever been to Arnaud's or Brennan's or
Antoine's or Broussard's? These are rated by food critics as the top
restaurants in the country! And any mom and pop restaurant there can
serve better food than most "five star" restaurants anywhere else!

Hugs,

CatNipped