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I thought that SOS referred to chipped beef on toast. Tom Hubbard 22:49, 17 August 2006 (UTC)
I added a mention of the Northwest - I've found restaurants all over Washington and Oregon offering biscuits and gravy as commonplace. — Preceding unsigned comment added by 208.64.241.102 ( talk • contribs) 13:09, 22 November 2006 (UTC)
Southern gravy is not, traditionally speaking, white. Traditional southern gravy, or "scorch gravy", is a darker gravy made dark by cooking the flour to the point where it's almost chocolate brown before adding milk. Constant stirring is also needed. It is very rarely seen in restaurants any longer as it is difficult to mass produce and takes constant supervision and requires much more time to make than white gravy. I last saw it in a restaurant in central Arkansas about 10 years ago. Eventually real southern gravy will be a lost art. Gordocavi ( talk) 03:58, 11 April 2008 (UTC)
Modern American cuisine is quite intermixed between regions; the question is whether it has historical regional associations. It'd be nice to get a citation or two on that point. -- Delirium ( talk) 05:39, 14 August 2008 (UTC)
This article states "Although the American-English and English languages..." Uh, "American English" is English, indeed the majority of English speakers on this planet speak "American English." Perhaps this should be rephrased as "English and UK English" to be more reflective of what's what. —Preceding unsigned comment added by 192.158.61.141 ( talk) 20:08, 15 July 2010 (UTC)
Would the statement that an American Biscuit is similar to a scone be better replaced with 'English muffin' as they appear VERY similar in look and recipe. 87.194.202.236 ( talk) 23:51, 3 May 2012 (UTC)
This seems to be really popular in some regions of the United States, but not at all in the others. As someone from New England I've never even heard of this before someone liked this to me so saying "Popular in the United States" really isn't all that accurate. 96.26.55.91 ( talk) 19:40, 24 January 2015 (UTC)
I think the picture should be changed to show the Biscuits more, with gravy on top as the main theme of the picture, as the "home fries," are not the main theme of this article. — Preceding unsigned comment added by 71.201.89.236 ( talk) 07:14, 6 March 2016 (UTC)
I've heard that in some states the common practice is to cut the biscuit before posting the gravy on it while in other states crumbling the biscuit first is typically favoured. Does anyone have reliable information about this? Greenshed ( talk) 09:00, 20 August 2022 (UTC)
This is the
talk page for discussing improvements to the
Biscuits and gravy article. This is not a forum for general discussion of the article's subject. |
Article policies
|
Find sources: Google ( books · news · scholar · free images · WP refs) · FENS · JSTOR · TWL |
|
This article is rated Start-class on Wikipedia's
content assessment scale. It is of interest to the following WikiProjects: | ||||||||||||||||||||||||||||||
|
I thought that SOS referred to chipped beef on toast. Tom Hubbard 22:49, 17 August 2006 (UTC)
I added a mention of the Northwest - I've found restaurants all over Washington and Oregon offering biscuits and gravy as commonplace. — Preceding unsigned comment added by 208.64.241.102 ( talk • contribs) 13:09, 22 November 2006 (UTC)
Southern gravy is not, traditionally speaking, white. Traditional southern gravy, or "scorch gravy", is a darker gravy made dark by cooking the flour to the point where it's almost chocolate brown before adding milk. Constant stirring is also needed. It is very rarely seen in restaurants any longer as it is difficult to mass produce and takes constant supervision and requires much more time to make than white gravy. I last saw it in a restaurant in central Arkansas about 10 years ago. Eventually real southern gravy will be a lost art. Gordocavi ( talk) 03:58, 11 April 2008 (UTC)
Modern American cuisine is quite intermixed between regions; the question is whether it has historical regional associations. It'd be nice to get a citation or two on that point. -- Delirium ( talk) 05:39, 14 August 2008 (UTC)
This article states "Although the American-English and English languages..." Uh, "American English" is English, indeed the majority of English speakers on this planet speak "American English." Perhaps this should be rephrased as "English and UK English" to be more reflective of what's what. —Preceding unsigned comment added by 192.158.61.141 ( talk) 20:08, 15 July 2010 (UTC)
Would the statement that an American Biscuit is similar to a scone be better replaced with 'English muffin' as they appear VERY similar in look and recipe. 87.194.202.236 ( talk) 23:51, 3 May 2012 (UTC)
This seems to be really popular in some regions of the United States, but not at all in the others. As someone from New England I've never even heard of this before someone liked this to me so saying "Popular in the United States" really isn't all that accurate. 96.26.55.91 ( talk) 19:40, 24 January 2015 (UTC)
I think the picture should be changed to show the Biscuits more, with gravy on top as the main theme of the picture, as the "home fries," are not the main theme of this article. — Preceding unsigned comment added by 71.201.89.236 ( talk) 07:14, 6 March 2016 (UTC)
I've heard that in some states the common practice is to cut the biscuit before posting the gravy on it while in other states crumbling the biscuit first is typically favoured. Does anyone have reliable information about this? Greenshed ( talk) 09:00, 20 August 2022 (UTC)