Not quite the same thing, but there are days I miss shit on a shingle.
Not quite the same thing, but there are days I miss shit on a shingle.
With COVID-19 making its impact on our lives, I have decided that I shall hang in there for my remaining days, skip some meals, try to get children to experiment with making henna patterns on their skin, and plant some trees. You know -- live, fast, dye young, and leave a pretty copse. I feel like I may not have that quite right.
I can tell you that is not a biscuit. I can have biscuit and tea but you americanos are fools.
@belfpala Lucky! I'll have to figure out how to make Mongolian air dried beef work. As a plus, it is identifiable beef, with a grain. As a minus, it is closer to sticks of jerky than even old style dried beef in a jar.
For our overseas readers, shit on a shingle can be different things (shit is roughly equivalent to stuff in this usage) in a sauce served over toast.
Here is a typical (mildly upscale, this was originally military) presentation:
Link: http://www.cooksinfo.com/shit-on-a-shingle
With COVID-19 making its impact on our lives, I have decided that I shall hang in there for my remaining days, skip some meals, try to get children to experiment with making henna patterns on their skin, and plant some trees. You know -- live, fast, dye young, and leave a pretty copse. I feel like I may not have that quite right.
Love it, prefer the biscuits cut or pulled apart with the gravy on it, a nice side of thick black pepper bacon
Yeah, they're delicious. Love me some biscuits and gravy.
I enjoy biscuits & gravy, but it's not something I eat too often. The problem is the gravy- it needs to be excellent.
Also I don't always have time to make the gravy in the mornings.
Biscuits and gravy will forever be covered in the thick, delicious shadow of their vastly superior brother, chicken and biscuits.
What passes for BnG in the mind of a yankee is an affront to god, and all the little childrens.
Let's be honest, there is no perfect recipe but rather an infinite number of ways to screw it up, which many 'country' restaurants including Cracker Barrel have discovered yet failed to improve upon.