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I have gained that in the month I've been between jobs :eek: |
That's what I was saying. 5 lbs is nothing. I long for the days when I used to say "I just wanna lose 5 more." Meanwhile I had an all you can eat korean bbq feast. I must not want to lose it that much huh? :D |
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No way, Subway is nasty. I'll keep my 15 lbs and be proud of it. :rolleyes: |
Mayo for me, Kraft or Helmanns. I am Southern and my husband is org. from Ind. and will only eat Miracle Whipp. I wonder if that has anything to do with it. He won't eat rice, fish, greens, cornbread, green fried tomatoes, coffee gravy, and hardly any vegtables, mostly just corn. He gags over boiled peanuts, blackeye peas, fried squash, and okra. He also thinks ice tea is gross, but he likes kool-aid ! |
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I'm still waiting to try fried pickles. I think I'm gonna miss the Orange County fair, but the LA fair is coming up in Sept. Can't wait to try those! |
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OMGosh! Coffee gravy. My mother used to make that when I was growing up! Can you refresh my memory on how to make this? I remember there is coffee in it..:rolleyes::D, and ketchup and a little bacon grease?? I forgot the proportions. Thanks! P.S. Did you mean coffee, gravy,.......or coffee gravy? |
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MMMMM. LOVE fried pickles with a little Ranch dipping sauce. We get them almost every time we eat out. |
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Red eye gravy recipe User Rating5 Star Rating (1 Review) Write a review From Southern Cooking by Craig Claiborne (Times Books), Ham1 and coffee2 are the basis for red eye gravy3, a Southern favorite. This is not for the faint of heart, but it sure is tasty! Prep Time: 5 minutes Cook Time: 10 minutes Total Time: 15 minutes Ingredients: Country ham Boiling black coffee Preparation: Red-eye gravy, to those unaccustomed to the nobler things in life, requires first a good, well-cured country ham. Smithfield and genuine Virginia hams are ideal for this. Take a slice of uncooked ham4 with most or much of the fat left on. Fry the ham in its own fat until nicely browned on both sides. When it is cooked, transfer the ham to a warm platter and add boiling black coffee5 to the skillet, scraping to dissolve the particles that cling to the bottom and sides. That is red-eye gravy6, which you pour over the ham and serve. The name "red-eye gravy" (sometimes referred to as "red-ham gravy") derives from the fact that a circle or oval of liquid fat with a slightly reddish cast will form on the surface of the gravy when it is reduced. This is the "eye" of the name. |
gravey is made in skillet where country ham has been cooked some use water but most prefer coffee, my mom made it with coffee |
Wow deglazing via coffee, that's awesome. I remember when I was a kid my dad went on a mad quest for real Virginia ham. He said that us kids didn't like it bc it was too salty as we were used to honey ham. |
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