Coventry Supertax: My current cooking fixation is biscuits and gravy. Starting to have some success. I like the Falls Brand sausage and I've started cooking my roux longer and longer. The longer cook time helps to develop some nice flavors.

My current cooking fixation is biscuits and gravy. Starting to have some success. I like the Falls Brand sausage and I've started cooking my roux longer and longer. The longer cook time helps to develop some nice flavors.

Gimme a plate! Two of the best b & g I’ve ever had were vegetarian: one with a cashew gravy, and one with a mixed mushroom gravy.

I would be very interested in a mixed mushroom gravy. My biscuits were not vegan this time. I've got some White Lilly self rising flour and I've been making 2 ingredient biscuits with that and 40% whipping cream lately. I have used shortening in the past though.

Those biscuits look fabulous

White gravy is tricky, at least for me, because it’s so easy to undercook the roux.

Yeah it seems like the classic diner white gravy is just bright white and I don't know how they do that and still get good flavor. To get it that white you have to undercook the roux.

It’s a mystery to me how they do it.

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