White gravy, often flavored with chicken stock and herbs, sometimes pepper, is particularly popular in the south, and it slaps. Its the same kind of gravy you might have with biscuits and gravy (these ‘biscuits’ being closer to scones than hard shortbread or tea biscuits) To use a brown gravy in the same scenario would be a travesty, thats mainly reserved for roasted red meats.
This is “gravy” in the same way American squirt cheese is “cheese” in that certain people will call it that. But its categorically a completely different thing.
It’s a roux with some fucking liquid added, which is exactly what you do to make any gravy, regardless of the language root of bechamel. Stop being so goddamn pedantic.
![[Homemade] Chicken fried chicken and black pepper gravy](https://lemmy.world/pictrs/image/23c4582d-afcf-4aa6-8e9b-a30d6f1a95a4.jpeg){kind=link}
You can tell someone is American when they call milky flour “gravy”
White gravy, often flavored with chicken stock and herbs, sometimes pepper, is particularly popular in the south, and it slaps. Its the same kind of gravy you might have with biscuits and gravy (these ‘biscuits’ being closer to scones than hard shortbread or tea biscuits) To use a brown gravy in the same scenario would be a travesty, thats mainly reserved for roasted red meats.
And Americans have the gall to mock British food.
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This is “gravy” in the same way American squirt cheese is “cheese” in that certain people will call it that. But its categorically a completely different thing.
It’s a bechamel, friend. You are fool who doesn’t understand food. You probably boil everything you don’t microwave.
Exactly its not gravy.
It’s a roux with some fucking liquid added, which is exactly what you do to make any gravy, regardless of the language root of bechamel. Stop being so goddamn pedantic.
No
Well continue being a pedantic miser I suppose. Peace.