Biscuits and sausage gravy

[Anonymous No.18295882]

How do 9 out of 10 restaurants manage to fuck this up? Two ingredients. The biscuits are hockey pucks and/or the gravy is too bland, too salty, and too gooey. Infuriating.

[Anonymous No.18295889]

My sausage gravy goes into your moms ham wallet to bake a biscuit

[Anonymous No.18295890]

>>18295882
Most of the time their gravy comes from a can

[Anonymous No.18295895]

Sysco

[Anonymous No.18295898]

>>18295882
Drunks will come in for a place to sit down and chill, they don't really what slop your serving them as long as they get some slop.

[Anonymous No.18295912]

>>18295882
True story. after decades of trying, mine has never tasted as good as my grandmothers.

[Anonymous No.18295913]

>>18295889
Yep. The one place that makes a consistently spectacular gravy is a tiny dive near my university where they make everything from scratch. Also helps that their sage breakfast sausage is amazing. Most diners and breakfast spots just buy the shit from Sysco, so you're getting goyslop full of salt and chemicals.

[Anonymous No.18295923]

>>18295882
I literally threw away the biscuits and gravy I got to-go from this place on Sunday. I saw the filthy cook ladle a soupy watery white gravy on top and I knew I wasn't going to eat that nasty shit. Binned it in the trash can next to my car after walking out.

[Anonymous No.18295926]

>>18295882
another food tantrum thread.
lame.

[Anonymous No.18295932]

>>18295926
What's your go to gravy recipe?

[Anonymous No.18295951]

>>18295882
Places go cheap on the sausage they add to it, using both a shitty cheap sausage and not enough, to maximize the margins. They also leave it warming all day, which evaporates the moisture, quickly making it too salty.

[Anonymous No.18297191]

>>18295882
unironically sysco.