White Meat and Gravy
Poorer folk in the American South used to make a breakfast dish they called "white meat and gravy."
While some innocents infer that the "white meat" was chicken or turkey (not realizing how expensive chicken was back then) and some wise-acres guess alligator, it was actually salt pork fat.
The salt pork would be boiled to leach out a lot of the extreme saltiness, then fried up in a frying pan until it was crisp.
You then removed the crispy fat from the pan, and added flour to the grease in the pan, cooking a bit to make what was essentially a roux. To the roux, you then stirred in milk, to make a cream gravy.
You then put hot biscuits on a plate, poured the cream gravy on them, and served it with the crispy fat.
It could also be made from fatback, which didn't need the boiling first.
- Agneau au Beurre
- Aussie Meat Pies
- Beef Dishes
- Beef Wellington
- Bouchées à la Périgourdine
- Bouchées à la Reine
- Cantonese Pressed Duck
- Carne Adovada
- Carne Asada
- Chicken Fried Steak
- Chop SueyRemember when we were young and clever, we delighted in telling people in worldly tones that Chop Suey wasn't actually Chinese food, that it was instead invented in San Francisco by a Chinese cook who was asked to throw together a meal out of leftovers after hours? Well, guess what, the joke's on us, and now we have to track down all those dinner party companions over the years and tell them that we were parroting a popular myth without doing any fact checking. Chop Suey comes from the Cantonese tsap seui, which means mixed scraps.
- Coronation Chicken
- Cottage PieMinced or chopped beef, mixed or topped with vegetables, then topped with mashed potatoes and baked. Before mincing machines came along in the 1870s, it would have been made with chunks of meat, and before the British grudgingly started eating the potato at the end of the 1700s, it would have been topped with a pastry crust instead of the mashed potato.
- Devils On Horseback
- Duck à l'Orange
- Fricassée de Porc à la Genevoise
- Fritto Misto
- Garbage Plate
- Golden Jubilee Chicken
- Ground Meat Dishes
- Lincolnshire Stuffed Chine
- Meat Dishes
- Mock Duck
- Northumbrian Duck
- Peking Duck
- Pot-En-Pot Acadien
- Pressed Duck
- Pulled Pork
- Quails à la Diane
- Steak DianeLike Caesar Salad, there are so many variations of Steak Diane, and so many people saying well, the way I like to make it...., that it's difficult to know what's authentic anymore. In general, it's a tender, boneless beef steak, usually cut from beef tenderloin, and generally about 1/2 inch (1 cm) thick, whether naturally that thick or because it was pounded to reduce the thickness.
- Sushi del Chianti
- Tiger Meat
- Turducken Roll
- TV Dinners
- Ulster FryUlster Fry: is this the national dish of Northern Ireland? In some people's minds it is, at least traditionally, though others are trying to move Northern Irish food associations from this dish sometimes called a heart attack on a plate. It's a large breakfast, almost all of which is fried, that can be served any time of day.
- White Meat and Gravy
- Wiener Schnitzel
- Woodcock à la DianeTo make Woodcock à la Diane, woodcock meat is made into a forcemeat (i.e. ground till it is almost a pâté.) Then it is mixed with cream, then packed into small buttered tapered moulds about 2 inches (5 cm) tall, tapering down from about 1 1/2 inches (3.5 cm wide) at the top to slightly narrower at the bottom.
Popular Topics This Week
Food CalendarA calendar of food days tracking what happens when in the world of food.
- Stir-up Sunday (Today)The fifth Sunday before Christmas , has in the Anglican Book of Common Prayer the following collect: Stir up we beseech thee, O Lord, the wills of thy faithful people... Consequently, it has become the day on which people stir up their Christmas puddings and Christmas cakes.
"The food here is terrible, and the portions are too small."
-- Woody Allen (1 December 1935 - )
-- Woody Allen (1 December 1935 - )
Myth of the Day
We're Mobile!Take CooksInfo shopping with you! Bookmark us on your mobile device.