Tuesday, November 3, 2009
Gravy Crazy Texans
Here in Texas, gravy is a way of life.
A lot of people around the country have gravy not more than a couple times of year I bet, and, in most cases, over mashed potatoes. There is, of course, the obligatory mashed potatoes and turkey gravy during the Thanksgiving meal. Beyond that, it might be something you occasionally get with a couple pieces of chicken as you grab something at a fast food chicken outlet, and again, always with mashed potatoes.
Talk about being in a rut.
Texans, however, are “out of the box” thinkers, who do not believe gravy should be relegated to holidays, fast food, or mashed potatoes.
Texas white cream gravy requires few ingredients and is quickly prepared. With flour, whole milk, pepper, salt and some bacon (or other meat) drippings, you’ve got all you need to make this Texas staple. Now, what shall we pour the gravy over? If you live anywhere but Texas, the answer is quite simple; pour it over mashed potatoes. How many times has that been done?
Down here, with respect to gravy, the huge Texas sky is the limit. Of course, chicken-fried chicken, chicken-fried steaks, and sausage are favorites to receive a gravy dousing. But, in truth, any and all meats will do, wild game and snakes included. If its meat of any kind, just pour gravy over it, and it will taste better. And, it is a well-known fact here in the hill country that both biscuits and Texas toast need a gravy bath to be fully appreciated. The egg is another favorite target which is enjoyed with gravy.
Any type of vegetable is agreeable to getting the gravy soak, and this is especially true for those vegetables which you may find personally disagreeable. It’s all very simple really, gravy makes everything taste good.
A chicken gizzard is the chicken’s organ that grinds up the food it eats. That does not sound too appetizing on its face, but add a little Texas white cream gravy, and all is right with the world. Now, where are my fried chicken gizzards and the gravy ladle?