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biscuits and gravy / chicken and noodles by region

Helix

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when i started my food diary years back, i found out that these are somewhat regional dishes. i'll post a few examples of what they look like where i live.

biscuits and gravy :

933_sausage_gravy.jpg

chicken and noodles :

0e231840d06eb27df3289687ae9273fd.jpg

what do these meals look like where you live? also, if anyone has regional recipes, i'd definitely be interested.
 
SOS is SOS. The only thing I've EVER seen different is that some places will offer "red eye" gravy and sometimes you get sausage instead of beef in the gravy.

The chicken and noodles I got at home was made with sour cream, paprika and onions. If it was in a white sauce then it was Chicken Alfredo.
 
when i started my food diary years back, i found out that these are somewhat regional dishes. i'll post a few examples of what they look like where i live.

biscuits and gravy :

View attachment 67213093

chicken and noodles :

View attachment 67213094

what do these meals look like where you live? also, if anyone has regional recipes, i'd definitely be interested.

Yum....That looks like Paula Dean food right there. I used to feed a ton of that sort of stuff to soldiers, there are lots of Southern boys in the military, though we would take most of the pepper out.
 
Yum....That looks like Paula Dean food right there. I used to feed a ton of that sort of stuff to soldiers, there are lots of Southern boys in the military, though we would take most of the pepper out.

where i live, there's pepper on the biscuits and gravy, but generally not on the chicken and noodles.
 
SOS is SOS. The only thing I've EVER seen different is that some places will offer "red eye" gravy and sometimes you get sausage instead of beef in the gravy.

The chicken and noodles I got at home was made with sour cream, paprika and onions. If it was in a white sauce then it was Chicken Alfredo.

here it's almost always sausage gravy, and it's generally served best at small town breakfast places and highway cafes.
 
At the Vesper household the pick of the chicken and noodles is real close to reality. I start with bone in chicken thighs with skin, carrots , onions, celery, a couple cloves of garlic, salt to make my stock. All the veggies that were used to make the stock are discarded. But I do add additional carrots celery and peas to cook along with the noodles in the stock and then add the meat from the thighs. Personally I think thighs and backs make the richest stock. The noodles in the picture look exactly the size my hand crank pasta maker produces. My noodles are made with unbleached flour and egg yokes only because I find egg whites make them tough.

I use turkey sausage to make my gravy. I start with a rue then add milk to make a basic white sauce then add the browned turkey sausage and yes lots of black pepper. I suck at making biscuits so I buy the frozen Pillsbury type. Hash browns I grate the potatoes then put them between several layers of paper towels to soak up the liquid before frying. They come out nice and crisp. It's a breakfast that stays with you past lunch.
 
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Texas, I should know. Where's the Tobasco?
 
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