tag:blogger.com,1999:blog-8952146900580943299.post3689371924557785255..comments2023-03-29T03:32:55.902-05:00Comments on Learning to See: Jello salad, mud and transparency Anonymoushttp://www.blogger.com/profile/12779100576132035927noreply@blogger.comBlogger6125tag:blogger.com,1999:blog-8952146900580943299.post-64163085660110451122015-10-29T16:27:56.764-05:002015-10-29T16:27:56.764-05:00yep it's nasty and made me throw up as a child...yep it's nasty and made me throw up as a child. called chipped beef on toast.... I am gagging as well.Writerhttps://www.blogger.com/profile/14042700812978697137noreply@blogger.comtag:blogger.com,1999:blog-8952146900580943299.post-43184334623245885722015-10-29T16:00:58.195-05:002015-10-29T16:00:58.195-05:00The S.O.S. I saw (and never ate) substited beef fo...The S.O.S. I saw (and never ate) substited beef for the sausage and toast for the buttermilk biscuits. Is there yet another variant?! Prior to the arterial plaque stage I guess there are some differences.Anonymoushttps://www.blogger.com/profile/12779100576132035927noreply@blogger.comtag:blogger.com,1999:blog-8952146900580943299.post-19474020342071755582015-10-29T15:27:56.227-05:002015-10-29T15:27:56.227-05:00I think you're getting biscuits & gravy fr...I think you're getting biscuits & gravy from the wrong part of Iowa. I don't even eat it & I know that's not right. S.O.S. & biscuits & gravy are two different things here. Usually it's sausage gravy over buttermilk biscuits. I'm grossing myself out just typing this. Jessica Kirbyhttps://www.blogger.com/profile/15309598212840457710noreply@blogger.comtag:blogger.com,1999:blog-8952146900580943299.post-31649269886645953502015-10-29T14:10:45.381-05:002015-10-29T14:10:45.381-05:00The Iowa version is actually a variation on cream ...The Iowa version is actually a variation on cream chipped beef on toast. They call it S.O.S.in the military - you can work on the acronym yourself. REAL biscuits and gravy is made so: First fry a ham steak in a cast iron skillet. Not from a pre cooked ham - from a real smoked shoulder. Put that on the biscuits. Deglaze the pan with black coffee and let it reduce a bit before pouring it on the ham and biscuits. That's called red-eye gravy. Sounds awful but tastes great.Anonymoushttps://www.blogger.com/profile/12779100576132035927noreply@blogger.comtag:blogger.com,1999:blog-8952146900580943299.post-56102942693851569922015-10-29T11:36:15.129-05:002015-10-29T11:36:15.129-05:00That is a way more comprehensive answer than I was...That is a way more comprehensive answer than I was expecting. So it's really a factor of over-layering that creates muddy colors. That actually makes sense now why Charles Reid in his book suggests you to kind of mix on the paper. Not just for the happy blending accidents - but less layering of many different colors. <br /><br />On a totally different note - I agree that calling anything with jello as salad is an oddly midwestern thing, but what exactly is wrong with biscuits and sausage gravy? That was one of Grandma Miller's specialities. Dianehttps://www.blogger.com/profile/05070102688737295933noreply@blogger.comtag:blogger.com,1999:blog-8952146900580943299.post-72001534308261155582015-10-28T09:49:27.680-05:002015-10-28T09:49:27.680-05:00I'm guessing that stuff in the centre of the &...I'm guessing that stuff in the centre of the "salad" is Miracle Whip. <br />This is one of the reasons why I enjoy working with you. You get down to the science of things and really understand why things work the way they do & are able to explain it to the rest of us. Jessica Kirbyhttps://www.blogger.com/profile/15309598212840457710noreply@blogger.com