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| Topic: Vivian's Fish and Grits | |
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Thank you for taking the time to explain that Metalwing. I'm obviously not from your hemi...heck...i still wonder if i'm from this planet at times. Grits sounds like an interesting dish, although i'm at a loss as to what red eye gravy may be 
Ham and coffee are the basis for red eye gravy, 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 ham 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 coffee to the skillet, scraping to dissolve the particles that cling to the bottom and sides. That is red-eye gravy, 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. He's so smart 
But watch him!! He'll try to make you eat yucky things too 
Thanks Metalwing...and i'm no stranger to eating strange, if not weird and wonderful things Vivian...although i do have to draw the line at chowing down on mountain oysters (don't ask, you don't want to know) 
Oh...I know...I LOVE mountain oysters....IF I fix them myself...being from cattle country...they are favorites here.. funny story right quick... I knew some people that owned several feedlots. They were working cattle at the time..and asked me if I liked mountain oysters..I said yes...the next morning while I was getting ready for work someone knocked on my door..when I answered it, a cowboy stood there with a huge black trash bag in his hand ...full of 'oysters'!!! I nearly fell over I was laughing so hard! I had to dress them and put them in the freezer...had oysters for a year! 
How do you fix them? |
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Thank you for taking the time to explain that Metalwing. I'm obviously not from your hemi...heck...i still wonder if i'm from this planet at times. Grits sounds like an interesting dish, although i'm at a loss as to what red eye gravy may be
Ham and coffee are the basis for red eye gravy, 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 ham 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 coffee to the skillet, scraping to dissolve the particles that cling to the bottom and sides. That is red-eye gravy, 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. He's so smart
But watch him!! He'll try to make you eat yucky things too
Thanks Metalwing...and i'm no stranger to eating strange, if not weird and wonderful things Vivian...although i do have to draw the line at chowing down on mountain oysters (don't ask, you don't want to know)
Oh...I know...I LOVE mountain oysters....IF I fix them myself...being from cattle country...they are favorites here.. funny story right quick... I knew some people that owned several feedlots. They were working cattle at the time..and asked me if I liked mountain oysters..I said yes...the next morning while I was getting ready for work someone knocked on my door..when I answered it, a cowboy stood there with a huge black trash bag in his hand ...full of 'oysters'!!! I nearly fell over I was laughing so hard! I had to dress them and put them in the freezer...had oysters for a year!
How do you fix them? take them out of the sac..then slice like chicken strips..bread and deep fry. They are too moist for me if left whole. |
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Thank you for taking the time to explain that Metalwing. I'm obviously not from your hemi...heck...i still wonder if i'm from this planet at times. Grits sounds like an interesting dish, although i'm at a loss as to what red eye gravy may be
Ham and coffee are the basis for red eye gravy, 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 ham 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 coffee to the skillet, scraping to dissolve the particles that cling to the bottom and sides. That is red-eye gravy, 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. He's so smart
But watch him!! He'll try to make you eat yucky things too
Thanks Metalwing...and i'm no stranger to eating strange, if not weird and wonderful things Vivian...although i do have to draw the line at chowing down on mountain oysters (don't ask, you don't want to know)
Oh...I know...I LOVE mountain oysters....IF I fix them myself...being from cattle country...they are favorites here.. funny story right quick... I knew some people that owned several feedlots. They were working cattle at the time..and asked me if I liked mountain oysters..I said yes...the next morning while I was getting ready for work someone knocked on my door..when I answered it, a cowboy stood there with a huge black trash bag in his hand ...full of 'oysters'!!! I nearly fell over I was laughing so hard! I had to dress them and put them in the freezer...had oysters for a year!
How do you fix them? take them out of the sac..then slice like chicken strips..bread and deep fry. They are too moist for me if left whole. That's the same way I've had them. Many would frown on eating these, then go have some sushi!
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Thank you for taking the time to explain that Metalwing. I'm obviously not from your hemi...heck...i still wonder if i'm from this planet at times. Grits sounds like an interesting dish, although i'm at a loss as to what red eye gravy may be
Ham and coffee are the basis for red eye gravy, 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 ham 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 coffee to the skillet, scraping to dissolve the particles that cling to the bottom and sides. That is red-eye gravy, 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. He's so smart
But watch him!! He'll try to make you eat yucky things too
Thanks Metalwing...and i'm no stranger to eating strange, if not weird and wonderful things Vivian...although i do have to draw the line at chowing down on mountain oysters (don't ask, you don't want to know)
Oh...I know...I LOVE mountain oysters....IF I fix them myself...being from cattle country...they are favorites here.. funny story right quick... I knew some people that owned several feedlots. They were working cattle at the time..and asked me if I liked mountain oysters..I said yes...the next morning while I was getting ready for work someone knocked on my door..when I answered it, a cowboy stood there with a huge black trash bag in his hand ...full of 'oysters'!!! I nearly fell over I was laughing so hard! I had to dress them and put them in the freezer...had oysters for a year!
How do you fix them? take them out of the sac..then slice like chicken strips..bread and deep fry. They are too moist for me if left whole. That's the same way I've had them. Many would frown on eating these, then go have some sushi!
you're right..many would...I give you a bad time about sushi...but I have tried it and just do not care for it. Mountain Oysters, fixed differently...I don't like either.
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Thank you for taking the time to explain that Metalwing. I'm obviously not from your hemi...heck...i still wonder if i'm from this planet at times. Grits sounds like an interesting dish, although i'm at a loss as to what red eye gravy may be
Ham and coffee are the basis for red eye gravy, 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 ham 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 coffee to the skillet, scraping to dissolve the particles that cling to the bottom and sides. That is red-eye gravy, 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. He's so smart
But watch him!! He'll try to make you eat yucky things too
Thanks Metalwing...and i'm no stranger to eating strange, if not weird and wonderful things Vivian...although i do have to draw the line at chowing down on mountain oysters (don't ask, you don't want to know)
Oh...I know...I LOVE mountain oysters....IF I fix them myself...being from cattle country...they are favorites here.. funny story right quick... I knew some people that owned several feedlots. They were working cattle at the time..and asked me if I liked mountain oysters..I said yes...the next morning while I was getting ready for work someone knocked on my door..when I answered it, a cowboy stood there with a huge black trash bag in his hand ...full of 'oysters'!!! I nearly fell over I was laughing so hard! I had to dress them and put them in the freezer...had oysters for a year!
How do you fix them? take them out of the sac..then slice like chicken strips..bread and deep fry. They are too moist for me if left whole. That's the same way I've had them. Many would frown on eating these, then go have some sushi!
you're right..many would...I give you a bad time about sushi...but I have tried it and just do not care for it. Mountain Oysters, fixed differently...I don't like either.
But you've never tried MY sushi or MY mountain oysters!!
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Thank you for taking the time to explain that Metalwing. I'm obviously not from your hemi...heck...i still wonder if i'm from this planet at times. Grits sounds like an interesting dish, although i'm at a loss as to what red eye gravy may be
Ham and coffee are the basis for red eye gravy, 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 ham 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 coffee to the skillet, scraping to dissolve the particles that cling to the bottom and sides. That is red-eye gravy, 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. He's so smart
But watch him!! He'll try to make you eat yucky things too
Thanks Metalwing...and i'm no stranger to eating strange, if not weird and wonderful things Vivian...although i do have to draw the line at chowing down on mountain oysters (don't ask, you don't want to know)
Oh...I know...I LOVE mountain oysters....IF I fix them myself...being from cattle country...they are favorites here.. funny story right quick... I knew some people that owned several feedlots. They were working cattle at the time..and asked me if I liked mountain oysters..I said yes...the next morning while I was getting ready for work someone knocked on my door..when I answered it, a cowboy stood there with a huge black trash bag in his hand ...full of 'oysters'!!! I nearly fell over I was laughing so hard! I had to dress them and put them in the freezer...had oysters for a year!
How do you fix them? take them out of the sac..then slice like chicken strips..bread and deep fry. They are too moist for me if left whole. That's the same way I've had them. Many would frown on eating these, then go have some sushi!
you're right..many would...I give you a bad time about sushi...but I have tried it and just do not care for it. Mountain Oysters, fixed differently...I don't like either.
But you've never tried MY sushi or MY mountain oysters!!
I'll eat your mountain oysters. No problem. |
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Thank you for taking the time to explain that Metalwing. I'm obviously not from your hemi...heck...i still wonder if i'm from this planet at times. Grits sounds like an interesting dish, although i'm at a loss as to what red eye gravy may be
Ham and coffee are the basis for red eye gravy, 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 ham 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 coffee to the skillet, scraping to dissolve the particles that cling to the bottom and sides. That is red-eye gravy, 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. He's so smart
But watch him!! He'll try to make you eat yucky things too
Thanks Metalwing...and i'm no stranger to eating strange, if not weird and wonderful things Vivian...although i do have to draw the line at chowing down on mountain oysters (don't ask, you don't want to know)
Oh...I know...I LOVE mountain oysters....IF I fix them myself...being from cattle country...they are favorites here.. funny story right quick... I knew some people that owned several feedlots. They were working cattle at the time..and asked me if I liked mountain oysters..I said yes...the next morning while I was getting ready for work someone knocked on my door..when I answered it, a cowboy stood there with a huge black trash bag in his hand ...full of 'oysters'!!! I nearly fell over I was laughing so hard! I had to dress them and put them in the freezer...had oysters for a year!
How do you fix them? take them out of the sac..then slice like chicken strips..bread and deep fry. They are too moist for me if left whole. That's the same way I've had them. Many would frown on eating these, then go have some sushi!
you're right..many would...I give you a bad time about sushi...but I have tried it and just do not care for it. Mountain Oysters, fixed differently...I don't like either.
But you've never tried MY sushi or MY mountain oysters!!
I'll eat your mountain oysters. No problem. I already have your menu planned!! 
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Thank you for taking the time to explain that Metalwing. I'm obviously not from your hemi...heck...i still wonder if i'm from this planet at times. Grits sounds like an interesting dish, although i'm at a loss as to what red eye gravy may be
Ham and coffee are the basis for red eye gravy, 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 ham 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 coffee to the skillet, scraping to dissolve the particles that cling to the bottom and sides. That is red-eye gravy, 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. He's so smart
But watch him!! He'll try to make you eat yucky things too
Thanks Metalwing...and i'm no stranger to eating strange, if not weird and wonderful things Vivian...although i do have to draw the line at chowing down on mountain oysters (don't ask, you don't want to know)
Oh...I know...I LOVE mountain oysters....IF I fix them myself...being from cattle country...they are favorites here.. funny story right quick... I knew some people that owned several feedlots. They were working cattle at the time..and asked me if I liked mountain oysters..I said yes...the next morning while I was getting ready for work someone knocked on my door..when I answered it, a cowboy stood there with a huge black trash bag in his hand ...full of 'oysters'!!! I nearly fell over I was laughing so hard! I had to dress them and put them in the freezer...had oysters for a year!
How do you fix them? take them out of the sac..then slice like chicken strips..bread and deep fry. They are too moist for me if left whole. That's the same way I've had them. Many would frown on eating these, then go have some sushi!
you're right..many would...I give you a bad time about sushi...but I have tried it and just do not care for it. Mountain Oysters, fixed differently...I don't like either.
But you've never tried MY sushi or MY mountain oysters!!
I'll eat your mountain oysters. No problem. I already have your menu planned!!
Just mine???? Isn't everyone going to eat the same thing? |
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Thank you for taking the time to explain that Metalwing. I'm obviously not from your hemi...heck...i still wonder if i'm from this planet at times. Grits sounds like an interesting dish, although i'm at a loss as to what red eye gravy may be
Ham and coffee are the basis for red eye gravy, 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 ham 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 coffee to the skillet, scraping to dissolve the particles that cling to the bottom and sides. That is red-eye gravy, 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. He's so smart
But watch him!! He'll try to make you eat yucky things too
Thanks Metalwing...and i'm no stranger to eating strange, if not weird and wonderful things Vivian...although i do have to draw the line at chowing down on mountain oysters (don't ask, you don't want to know)
Oh...I know...I LOVE mountain oysters....IF I fix them myself...being from cattle country...they are favorites here.. funny story right quick... I knew some people that owned several feedlots. They were working cattle at the time..and asked me if I liked mountain oysters..I said yes...the next morning while I was getting ready for work someone knocked on my door..when I answered it, a cowboy stood there with a huge black trash bag in his hand ...full of 'oysters'!!! I nearly fell over I was laughing so hard! I had to dress them and put them in the freezer...had oysters for a year!
How do you fix them? take them out of the sac..then slice like chicken strips..bread and deep fry. They are too moist for me if left whole. That's the same way I've had them. Many would frown on eating these, then go have some sushi!
you're right..many would...I give you a bad time about sushi...but I have tried it and just do not care for it. Mountain Oysters, fixed differently...I don't like either.
But you've never tried MY sushi or MY mountain oysters!!
I'll eat your mountain oysters. No problem. I already have your menu planned!!
Just mine???? Isn't everyone going to eat the same thing? No. Some folks don't like sushi!
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Thank you for taking the time to explain that Metalwing. I'm obviously not from your hemi...heck...i still wonder if i'm from this planet at times. Grits sounds like an interesting dish, although i'm at a loss as to what red eye gravy may be
Ham and coffee are the basis for red eye gravy, 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 ham 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 coffee to the skillet, scraping to dissolve the particles that cling to the bottom and sides. That is red-eye gravy, 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. He's so smart
But watch him!! He'll try to make you eat yucky things too
Thanks Metalwing...and i'm no stranger to eating strange, if not weird and wonderful things Vivian...although i do have to draw the line at chowing down on mountain oysters (don't ask, you don't want to know)
Oh...I know...I LOVE mountain oysters....IF I fix them myself...being from cattle country...they are favorites here.. funny story right quick... I knew some people that owned several feedlots. They were working cattle at the time..and asked me if I liked mountain oysters..I said yes...the next morning while I was getting ready for work someone knocked on my door..when I answered it, a cowboy stood there with a huge black trash bag in his hand ...full of 'oysters'!!! I nearly fell over I was laughing so hard! I had to dress them and put them in the freezer...had oysters for a year!
How do you fix them? take them out of the sac..then slice like chicken strips..bread and deep fry. They are too moist for me if left whole. That's the same way I've had them. Many would frown on eating these, then go have some sushi!
you're right..many would...I give you a bad time about sushi...but I have tried it and just do not care for it. Mountain Oysters, fixed differently...I don't like either.
But you've never tried MY sushi or MY mountain oysters!!
I'll eat your mountain oysters. No problem. I already have your menu planned!!
Just mine???? Isn't everyone going to eat the same thing? No. Some folks don't like sushi!
   I give up!
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Thank you for taking the time to explain that Metalwing. I'm obviously not from your hemi...heck...i still wonder if i'm from this planet at times. Grits sounds like an interesting dish, although i'm at a loss as to what red eye gravy may be
Ham and coffee are the basis for red eye gravy, 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 ham 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 coffee to the skillet, scraping to dissolve the particles that cling to the bottom and sides. That is red-eye gravy, 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. He's so smart
But watch him!! He'll try to make you eat yucky things too
Thanks Metalwing...and i'm no stranger to eating strange, if not weird and wonderful things Vivian...although i do have to draw the line at chowing down on mountain oysters (don't ask, you don't want to know)
Oh...I know...I LOVE mountain oysters....IF I fix them myself...being from cattle country...they are favorites here.. funny story right quick... I knew some people that owned several feedlots. They were working cattle at the time..and asked me if I liked mountain oysters..I said yes...the next morning while I was getting ready for work someone knocked on my door..when I answered it, a cowboy stood there with a huge black trash bag in his hand ...full of 'oysters'!!! I nearly fell over I was laughing so hard! I had to dress them and put them in the freezer...had oysters for a year!
How do you fix them? take them out of the sac..then slice like chicken strips..bread and deep fry. They are too moist for me if left whole. That's the same way I've had them. Many would frown on eating these, then go have some sushi!
you're right..many would...I give you a bad time about sushi...but I have tried it and just do not care for it. Mountain Oysters, fixed differently...I don't like either.
But you've never tried MY sushi or MY mountain oysters!!
I'll eat your mountain oysters. No problem. I already have your menu planned!!
Just mine???? Isn't everyone going to eat the same thing? No. Some folks don't like sushi!
I give up!
I'll make you happy!
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Thank you for taking the time to explain that Metalwing. I'm obviously not from your hemi...heck...i still wonder if i'm from this planet at times. Grits sounds like an interesting dish, although i'm at a loss as to what red eye gravy may be
Ham and coffee are the basis for red eye gravy, 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 ham 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 coffee to the skillet, scraping to dissolve the particles that cling to the bottom and sides. That is red-eye gravy, 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. He's so smart
But watch him!! He'll try to make you eat yucky things too
Thanks Metalwing...and i'm no stranger to eating strange, if not weird and wonderful things Vivian...although i do have to draw the line at chowing down on mountain oysters (don't ask, you don't want to know)
Oh...I know...I LOVE mountain oysters....IF I fix them myself...being from cattle country...they are favorites here.. funny story right quick... I knew some people that owned several feedlots. They were working cattle at the time..and asked me if I liked mountain oysters..I said yes...the next morning while I was getting ready for work someone knocked on my door..when I answered it, a cowboy stood there with a huge black trash bag in his hand ...full of 'oysters'!!! I nearly fell over I was laughing so hard! I had to dress them and put them in the freezer...had oysters for a year!
How do you fix them? take them out of the sac..then slice like chicken strips..bread and deep fry. They are too moist for me if left whole. That's the same way I've had them. Many would frown on eating these, then go have some sushi!
you're right..many would...I give you a bad time about sushi...but I have tried it and just do not care for it. Mountain Oysters, fixed differently...I don't like either.
But you've never tried MY sushi or MY mountain oysters!!
I'll eat your mountain oysters. No problem. I already have your menu planned!!
Just mine???? Isn't everyone going to eat the same thing? No. Some folks don't like sushi!
I give up!
I'll make you happy!
 uh huh.
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Thank you for taking the time to explain that Metalwing. I'm obviously not from your hemi...heck...i still wonder if i'm from this planet at times. Grits sounds like an interesting dish, although i'm at a loss as to what red eye gravy may be
Ham and coffee are the basis for red eye gravy, 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 ham 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 coffee to the skillet, scraping to dissolve the particles that cling to the bottom and sides. That is red-eye gravy, 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. He's so smart
But watch him!! He'll try to make you eat yucky things too
Thanks Metalwing...and i'm no stranger to eating strange, if not weird and wonderful things Vivian...although i do have to draw the line at chowing down on mountain oysters (don't ask, you don't want to know)
Oh...I know...I LOVE mountain oysters....IF I fix them myself...being from cattle country...they are favorites here.. funny story right quick... I knew some people that owned several feedlots. They were working cattle at the time..and asked me if I liked mountain oysters..I said yes...the next morning while I was getting ready for work someone knocked on my door..when I answered it, a cowboy stood there with a huge black trash bag in his hand ...full of 'oysters'!!! I nearly fell over I was laughing so hard! I had to dress them and put them in the freezer...had oysters for a year!
How do you fix them? take them out of the sac..then slice like chicken strips..bread and deep fry. They are too moist for me if left whole. That's the same way I've had them. Many would frown on eating these, then go have some sushi!
you're right..many would...I give you a bad time about sushi...but I have tried it and just do not care for it. Mountain Oysters, fixed differently...I don't like either.
But you've never tried MY sushi or MY mountain oysters!!
I'll eat your mountain oysters. No problem. I already have your menu planned!!
Just mine???? Isn't everyone going to eat the same thing? No. Some folks don't like sushi!
I give up!
I'll make you happy!
uh huh.
I have a blindfold for you. |
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Thank you for taking the time to explain that Metalwing. I'm obviously not from your hemi...heck...i still wonder if i'm from this planet at times. Grits sounds like an interesting dish, although i'm at a loss as to what red eye gravy may be
Ham and coffee are the basis for red eye gravy, 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 ham 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 coffee to the skillet, scraping to dissolve the particles that cling to the bottom and sides. That is red-eye gravy, 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. He's so smart
But watch him!! He'll try to make you eat yucky things too
Thanks Metalwing...and i'm no stranger to eating strange, if not weird and wonderful things Vivian...although i do have to draw the line at chowing down on mountain oysters (don't ask, you don't want to know)
Oh...I know...I LOVE mountain oysters....IF I fix them myself...being from cattle country...they are favorites here.. funny story right quick... I knew some people that owned several feedlots. They were working cattle at the time..and asked me if I liked mountain oysters..I said yes...the next morning while I was getting ready for work someone knocked on my door..when I answered it, a cowboy stood there with a huge black trash bag in his hand ...full of 'oysters'!!! I nearly fell over I was laughing so hard! I had to dress them and put them in the freezer...had oysters for a year!
How do you fix them? take them out of the sac..then slice like chicken strips..bread and deep fry. They are too moist for me if left whole. That's the same way I've had them. Many would frown on eating these, then go have some sushi!
you're right..many would...I give you a bad time about sushi...but I have tried it and just do not care for it. Mountain Oysters, fixed differently...I don't like either.
But you've never tried MY sushi or MY mountain oysters!!
I'll eat your mountain oysters. No problem. I already have your menu planned!!
Just mine???? Isn't everyone going to eat the same thing? No. Some folks don't like sushi!
I give up!
I'll make you happy!
uh huh.
I have a blindfold for you. uh...no....you'll mess up my eyelashes!
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Thank you for taking the time to explain that Metalwing. I'm obviously not from your hemi...heck...i still wonder if i'm from this planet at times. Grits sounds like an interesting dish, although i'm at a loss as to what red eye gravy may be
Ham and coffee are the basis for red eye gravy, 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 ham 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 coffee to the skillet, scraping to dissolve the particles that cling to the bottom and sides. That is red-eye gravy, 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. He's so smart
But watch him!! He'll try to make you eat yucky things too
Thanks Metalwing...and i'm no stranger to eating strange, if not weird and wonderful things Vivian...although i do have to draw the line at chowing down on mountain oysters (don't ask, you don't want to know)
Oh...I know...I LOVE mountain oysters....IF I fix them myself...being from cattle country...they are favorites here.. funny story right quick... I knew some people that owned several feedlots. They were working cattle at the time..and asked me if I liked mountain oysters..I said yes...the next morning while I was getting ready for work someone knocked on my door..when I answered it, a cowboy stood there with a huge black trash bag in his hand ...full of 'oysters'!!! I nearly fell over I was laughing so hard! I had to dress them and put them in the freezer...had oysters for a year!
How do you fix them? take them out of the sac..then slice like chicken strips..bread and deep fry. They are too moist for me if left whole. That's the same way I've had them. Many would frown on eating these, then go have some sushi!
you're right..many would...I give you a bad time about sushi...but I have tried it and just do not care for it. Mountain Oysters, fixed differently...I don't like either.
But you've never tried MY sushi or MY mountain oysters!!
I'll eat your mountain oysters. No problem. I already have your menu planned!!
Just mine???? Isn't everyone going to eat the same thing? No. Some folks don't like sushi!
I give up!
I'll make you happy!
uh huh.
I have a blindfold for you. uh...no....you'll mess up my eyelashes!
OK, I'll ducttape a pair of steampunk goggles! 
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Thank you for taking the time to explain that Metalwing. I'm obviously not from your hemi...heck...i still wonder if i'm from this planet at times. Grits sounds like an interesting dish, although i'm at a loss as to what red eye gravy may be
Ham and coffee are the basis for red eye gravy, 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 ham 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 coffee to the skillet, scraping to dissolve the particles that cling to the bottom and sides. That is red-eye gravy, 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. He's so smart
But watch him!! He'll try to make you eat yucky things too
Thanks Metalwing...and i'm no stranger to eating strange, if not weird and wonderful things Vivian...although i do have to draw the line at chowing down on mountain oysters (don't ask, you don't want to know)
Oh...I know...I LOVE mountain oysters....IF I fix them myself...being from cattle country...they are favorites here.. funny story right quick... I knew some people that owned several feedlots. They were working cattle at the time..and asked me if I liked mountain oysters..I said yes...the next morning while I was getting ready for work someone knocked on my door..when I answered it, a cowboy stood there with a huge black trash bag in his hand ...full of 'oysters'!!! I nearly fell over I was laughing so hard! I had to dress them and put them in the freezer...had oysters for a year!
How do you fix them? take them out of the sac..then slice like chicken strips..bread and deep fry. They are too moist for me if left whole. That's the same way I've had them. Many would frown on eating these, then go have some sushi!
you're right..many would...I give you a bad time about sushi...but I have tried it and just do not care for it. Mountain Oysters, fixed differently...I don't like either.
But you've never tried MY sushi or MY mountain oysters!!
I'll eat your mountain oysters. No problem. I already have your menu planned!!
Just mine???? Isn't everyone going to eat the same thing? No. Some folks don't like sushi!
I give up!
I'll make you happy!
uh huh.
I have a blindfold for you. uh...no....you'll mess up my eyelashes!
OK, I'll ducttape a pair of steampunk goggles!
Oh ok...I love Steampunk! 
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Thank you for taking the time to explain that Metalwing. I'm obviously not from your hemi...heck...i still wonder if i'm from this planet at times. Grits sounds like an interesting dish, although i'm at a loss as to what red eye gravy may be
Ham and coffee are the basis for red eye gravy, 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 ham 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 coffee to the skillet, scraping to dissolve the particles that cling to the bottom and sides. That is red-eye gravy, 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. He's so smart
But watch him!! He'll try to make you eat yucky things too
Thanks Metalwing...and i'm no stranger to eating strange, if not weird and wonderful things Vivian...although i do have to draw the line at chowing down on mountain oysters (don't ask, you don't want to know)
Oh...I know...I LOVE mountain oysters....IF I fix them myself...being from cattle country...they are favorites here.. funny story right quick... I knew some people that owned several feedlots. They were working cattle at the time..and asked me if I liked mountain oysters..I said yes...the next morning while I was getting ready for work someone knocked on my door..when I answered it, a cowboy stood there with a huge black trash bag in his hand ...full of 'oysters'!!! I nearly fell over I was laughing so hard! I had to dress them and put them in the freezer...had oysters for a year!
How do you fix them? take them out of the sac..then slice like chicken strips..bread and deep fry. They are too moist for me if left whole. That's the same way I've had them. Many would frown on eating these, then go have some sushi!
you're right..many would...I give you a bad time about sushi...but I have tried it and just do not care for it. Mountain Oysters, fixed differently...I don't like either.
But you've never tried MY sushi or MY mountain oysters!!
I'll eat your mountain oysters. No problem. I already have your menu planned!!
Just mine???? Isn't everyone going to eat the same thing? No. Some folks don't like sushi!
I give up!
I'll make you happy!
uh huh.
I have a blindfold for you. uh...no....you'll mess up my eyelashes!
OK, I'll ducttape a pair of steampunk goggles!
Oh ok...I love Steampunk!
And you are gonna love those fish and grits!! |
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And you are gonna love those fish and grits!!
  
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http://mingle2.com/topic/show/318515?page=46
It was just too good to pass up... |
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your post went to another page...I answered it.
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