3 ms·

That article goes a bit overboard. Yes, we call a different thing biscuits. (I like our way, honestly, but then, I grew up with that.) What the article declares

That article goes a bit overboard. Yes, we call a different thing biscuits. (I like our way, honestly, but then, I grew up with that.) What the article declares as "this is gravy, America" is what Americans call gravy. The white stuff, served atop biscuits is also gravy, usually disambiguated by calling it "country gravy". It's mostly a southern thing; my SO from New England gave it a good "WTF is that." the first time I ordered it and she saw it. (I may have ordered it specifically to see it get that reaction, but also b/c it's good.) But even in the south, we put normal, brown gravy on, e.g., turkey. Country gravy is different and goes well with different things, like chicken-fried steak. (And now I leave you to Google what that is. ;) https://en.wikipedia.org/wiki/Chicken_fried_steak https://en.wikipedia.org/wiki/Chicken_fried_steak ) And don't get me started on the places that serve abnormally shaped, completely unseasoned, deep-fried tater-tots as "hash browns". Ugh.

black-tea 8y ago
The white gravy is what we would call white sauce in Britain, and close to what the French would call béchamel (although woe betide you if serve béchamel in France that isn't perfectly white). In the subcontinent gravy refers to any curry sauce, so there is at least one other well-established usage that differs from the British usage. For me, Southern American cuisine is very distinctive and unique so I give it free reign on whatever it wants to call things. I object only to some of the silly American names like "French fries" and "Russian dressing".
- GordonS 8y ago
  The one time I tried biscuits and gravy in Texas, I was honestly pretty disgusted - the 'bisuits' were dry and bland, and the 'gravy' was... well, it was horrible. It was kind of like a really badly made bechamel - lumpy, a most unappetising colour (I'm colour blind, but I would have guessed grey), and with the strange additions of some kind of poor quality cheese, and lots and lots of sugar. Just... wrong. I hope I just had a bad rendition, but it has put me off for life.
  - sulam 8y ago
    I’m from Texas. Good biscuits are light, fluffy and moist. Good gravy is creamy and flavorful, no sugar. You had a very bad experience.

black-tea 8y ago

The white gravy is what we would call white sauce in Britain, and close to what the French would call béchamel (although woe betide you if serve béchamel in France that isn't perfectly white). In the subcontinent gravy refers to any curry sauce, so there is at least one other well-established usage that differs from the British usage. For me, Southern American cuisine is very distinctive and unique so I give it free reign on whatever it wants to call things. I object only to some of the silly American names like "French fries" and "Russian dressing".

GordonS 8y ago
The one time I tried biscuits and gravy in Texas, I was honestly pretty disgusted - the 'bisuits' were dry and bland, and the 'gravy' was... well, it was horrible. It was kind of like a really badly made bechamel - lumpy, a most unappetising colour (I'm colour blind, but I would have guessed grey), and with the strange additions of some kind of poor quality cheese, and lots and lots of sugar. Just... wrong. I hope I just had a bad rendition, but it has put me off for life.
- sulam 8y ago
  I’m from Texas. Good biscuits are light, fluffy and moist. Good gravy is creamy and flavorful, no sugar. You had a very bad experience.