We are a commune of inquiring, skeptical, politically centrist, capitalist, anglophile, traditionalist New England Yankee humans, humanoids, and animals with many interests beyond and above politics. Each of us has had a high-school education (or GED), but all had ADD so didn't pay attention very well, especially the dogs. Each one of us does "try my best to be just like I am," and none of us enjoys working for others, including for Maggie, from whom we receive neither a nickel nor a dime. Freedom from nags, cranks, government, do-gooders, control-freaks and idiots is all that we ask for.
A very fine American state, Kentucky. But the guy left out gravy. They make serious gravy for grits or biscuits in Kentucky. I'd have it for any meal (but not that disgusting hot-dog gravy they like in coal country).
My preference for a grits or biscuit smotherer is either red-eye or thick sausage gravy. Red-eye is an especial treat to be savored whenever found.
As for hot dog gravy: Sometimes you can't do no better and have to eat what you got. I have no soft spot for that All-American Treat, the hot dog. However, when the cupboard, the stomach and the wallet are all empty, a weenie can be some mighty fine dinin'. I am an epicure and extremely fond of gastronomic delight, but I must confess that hot dog gravy, though it sounds disgusting, can cover a cathead and be a savory treat. Not every day of course. Not even every year.
Some people call hot dog chili gravy, just as Paulie Walnuts called for gravy when he wanted tomato sauce. Guess it is where one is from.
Baloney (Bologna for some of youse guiz) also makes good gravy as necessity dictates. Fried up in a skillet baloney is good breakfast meat--or at least it was good when i was growing up. It's been a while though.
A lot of us MFer's parents grew up during the Great Depression and our mothers sometimes served up some poor folks food from the not so distant past. A lot of us were poor coming up and ate poor folks food. No shame in it.
Another kind of gravy that comes to mind is SOS but that may be more of a WWII thing.
tenn, that SOS gravy was the best ever bar none, especially at midnight chow when it was fresh, along with that powerful GI coffee. But don't get me wrong, it was still good at breakfast, although by then the coffee had really gone downhill. It survived long after WW2. I ate a ton of it '50s-'60s, all over the western hemisphere. Can't speak for the Pacific and Far East; didn't get out there until the '70s and by then the chow halls had been civilianized.
I met my father-in-law in 1990. He was teenager during the Great Depression, was blind in one eye and couldn't see out of the other and helped manufacture B-29s at the "bomber plant" in Marietta during the big one. After my mother-in-law (she was a sweet soul) died Paw ate supper with us most every night. When it was his turn to dictate dinner he would often call for some good ol' SOS. I ate my share. Armour canned dried beef--full of cancer causing sodium nitrate--delicious. My FIL lived to be 88 and only failed at the very end. He taught me so much.
My mother was a WAC in WWII and my dad was an armored infantryman. He rode a half-track and caught some shrapnel thrown buy a Panzer in France near Metz--million dollar wound. Both of them came up during the depression. Mama used to whip up some shingle from time to time.
My wife will get the craving for some chipped beef on toast and several times a year I am still served. I never complain about her cooking as it is the very best.
From the early '50s to late '60s, GI SOS was hamburger based. Seemed to be made of flower, water, hamburger and black pepper; lots of black pepper. Looked, smelled and tasted the same at any chow hall anywhere in the western hemisphere. Can't speak for the WW2 variety. I came along shortly after it ended.
"SOS" in the army, according to the spouse, is ground beef in cream sauce, not creamed, chipped, dried beef. He ate this SOS stateside at Dix, Lee and Richardson in the 1960's. Otherwise it was rations in cans with the PPPs preferred (peaches, pears, poundcake) eaten al fresco. He was never served creamed chipped beef at Deerfield. I never got it at my school either, thanks be to God (National Cathedral back when it had boarders).
I cannot vouch for U.S. Army or boarding school food as I neither served in the armed forces, nor was I a boarder. Thank goodness or God on both accounts.
I don't believe that I have ever ordered SOS in a restaurant. My experience with the stuff has only been at the home front, prepared by good ol' Southern girls that can really sling hash.
It is tasty and filling but I can see how a steady diet of it would turn one away from this simple delicacy.
SOS can be prepared with different meats (tuna comes to mind) and the shingle may be something as exotic as hashbrowns.
From the perspective of depression era cuisine, dried beef would be considered a step up from hamburger.
As an aside in re the PPPs: Ma would serve canned fruit as a treat. The sugary syrup was appealing to young taste buds. I still snag a can or two several times a year. Apricots and Queen Ann cherries are my favorites but peaches, pears, or Mandarin oranges will suffice. Fruit cocktail was not my first choice.
My mother would make SOS with evap milk and ground sausage as the base ingredients. We would sometimes have it over toast but she made the best buttermilk bisquits and they went with SOS so much better. I preferred the bisquits hot fromthe oven, split and buttered then smothered with the SOS.
GWTW: Please don't get me started on biscuits. I purchased two when I was at the farmer's market this past Saturday from a dear old country gal. Fifty cents a piece; and she threw in an extra. She was practically giving them away. We split them Sunday morning, a cathead and a half apiece buttered up with a pat of Plugra and some blackberry jam. Yummy!
My wife makes great biscuits but she had no complaint when I brought these home.
You are talking about a different commodity altogether with "Sausage gravy" which looks like dog hurl, as does classic SOS, but tastes wonderful. It is also fun to order this in restaurants when accompanied by neurasthenic vegans.
Yes, sausage gravy is ugly. The original topic was disgusting hot dog gravy. It, too, looks unappetizing, previously swallowed and regurgitated. I don't hang with vegans much but when I do I order up some tasty animal products.
Other than bragging about my peculiar family and writing about food the best thing about this thread is that I learned a new word today!