![]() I’ve enjoyed (for the most part) eight different iterations of the dish in Nashville. Beyond that, I always look for a good plate of biscuits and gravy whenever I go out for breakfast, and Nashville has proven to be one of the best spots to do just that. So I’m never really looking to replicate it. I know my grandma’s way was pretty basic. It wasn’t revolutionary but it was the way she did it, and I’d kill for one more plate. Then she’d add more of that farm-fresh milk, some white pepper, and a little salt. She never used words like “fond” or “roux” when doing any of this - it was more muscle memory and instinct. She’d add in some butter and flour to make a roux. Then she’d fry up some breakfast sausage links until there was a nice layer of fond on the bottom of the skillet. I remember the sweetness of the cream on top of that milk to this day. She’d make some quick bread biscuits with the old can of Calumet baking powder, some Land-O-Lakes butter, and fresh milk she still had delivered from a local dairy. It wasn’t fancy, but it was hearty and comforting. It was more about efficiency and turning what little you had into something more. She was from that Depression generation, carrying a lot of Southern recipes with her even though she wasn’t from the South (she was born and raised in rural and very poor Washington state). Every summer when I’d go to stay with my grandma, she’d make me a plate of biscuits and gravy on the first morning of my stay. I have a deep love and appreciation for this dish. Over the last three or four trips to Nashville in the last six-odd months, I decided I’d make it my mission to find the best plate in the city. One of my favorites of which is biscuits and gravy. That means the food scene is inspired by those old-school traditions. Nashville is also very much in the South. ![]() Well, it’s really best known as the capital of Country music - the honky tonks on Broadway, the Grand Ole Opry, Ryman Theater, the Country Music Hall of Fame.
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