Has anyone heard of this? URL attribution below...
Use Stale, Leftover Coffee to Make Red-Eye Gravy

Yeah, but I've never seen it made with stale coffee,
rather the bottom of today's pot. It's salty and bitter
as the article says, but I've seen it poured on top of
ham slice mostly. I don't see what's so terrific about it
though; it looks to be young people opening their eyes
and discovering their roots real or imagined who are
so enthralled by it. That may be because I've had it
only in places you'd think I wouldn't be caught dead in.

This is obviously not too terrible of a tragedy. Coffee quitters like
myself can freeze this leftover coffee into ice cubes or chill it for low-brow iced coffee, but I think that last stale bit is best utilized
in the making of red-eye gravy.

If you wish. I'd rather have low-brow iced coffee
myself, especially with condensed milk the way the
Vietnamese do it (this is a relatively new enthusiasm
for me, as until recently both lactose and caffeine
have been no-nos).

Red-eye gravy is quite different from its thick and creamy,ÿsausage
studded Southern cousin.

I'd not say that it was any relation to sausage gravy.
It's like a French-style deglazing, using some spare
liquid to get all the brown bits off a skillet, saving
Maillard-based flavor and making it easier to clean the
pan at the same time. Only you don't reduce this one much,
because the result of that would be way too strong to use
except perhaps as weed killer. You just boil it fast just
until the fat in the pan is incorporated, done. With a
proper piece of ham with a decent amount of fat, no
butter is needed to chichify things.

---------- Recipe via Meal-Master (tm) v8.01

Title: Red Eye Gravy
Categories: Toppings
Yield: 6 servings

1/3 c Strong black coffee Pork drippings

After cooking the breakfast meat (bacon, ham or sausage), remove it from
the iron skillet and put aside. To the drippings, pour 1/3 cup of strong
coffee and stir while on the fire. Pour over hot grits or sop up with hot
biscuits.

The above is from "White Trash Cooking"; Ernest Matthew Mickler.

My mother has made red-eye gravy as long as I can remember, but she does
not use coffee in the drippings.

I don't have measurements, but when the breakfast meat is done (usually
country ham), she allows the drippings to get VERY hot in the pan (cast
iron skillet) then pours water in and again let's this get VERY hot.

Hope this combination of "techniques" is helpful.

Sonya Whitaker-Quandt 3/92

-----
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MICHAEL LOO wrote to KURT WEISKE <=-

Yeah, but I've never seen it made with stale coffee,
rather the bottom of today's pot. It's salty and bitter
as the article says, but I've seen it poured on top of
ham slice mostly. I don't see what's so terrific about it
though; it looks to be young people opening their eyes
and discovering their roots real or imagined who are
so enthralled by it.

I guess everything old is new again, and with the new austerity, I
think people are rediscovering creative ways to cook with what you
have and not wasting anything.

I saw a cookbook in Cost Plus imports that was recipes for cooking
with food scraps; it looked interesting, using corn cobs minus the
corn to make a stock for a tortilla soup looked interesting.

All I've done so far it to turn bruised fruit into smoothies for my
kids. They love them just the same.






That may be because I've had it

only in places you'd think I wouldn't be caught dead in.

This is obviously not too terrible of a tragedy. Coffee quitters like
myself can freeze this leftover coffee into ice cubes or chill it for low-brow iced coffee, but I think that last stale bit is best utilized
in the making of red-eye gravy.

If you wish. I'd rather have low-brow iced coffee
myself, especially with condensed milk the way the
Vietnamese do it (this is a relatively new enthusiasm
for me, as until recently both lactose and caffeine
have been no-nos).

Red-eye gravy is quite different from its thick and creamy,ÿsausage
studded Southern cousin.

I'd not say that it was any relation to sausage gravy.
It's like a French-style deglazing, using some spare
liquid to get all the brown bits off a skillet, saving
Maillard-based flavor and making it easier to clean the
pan at the same time. Only you don't reduce this one much,
because the result of that would be way too strong to use
except perhaps as weed killer. You just boil it fast just
until the fat in the pan is incorporated, done. With a
proper piece of ham with a decent amount of fat, no
butter is needed to chichify things.

---------- Recipe via Meal-Master (tm) v8.01

Title: Red Eye Gravy
Categories: Toppings
Yield: 6 servings

1/3 c Strong black coffee Pork drippings

After cooking the breakfast meat (bacon, ham or sausage), remove it
from
the iron skillet and put aside. To the drippings, pour 1/3 cup of
strong
coffee and stir while on the fire. Pour over hot grits or sop up with hot
biscuits.

The above is from "White Trash Cooking"; Ernest Matthew Mickler.

My mother has made red-eye gravy as long as I can remember, but she
does
not use coffee in the drippings.

I don't have measurements, but when the breakfast meat is done
(usually
country ham), she allows the drippings to get VERY hot in the pan
(cast
iron skillet) then pours water in and again let's this get VERY hot.

Hope this combination of "techniques" is helpful.

Sonya Whitaker-Quandt 3/92

-----
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* Origin: Fido Since 1991 | QWK by Web | BBS.FIDOSYSOP.ORG (1:123/140)

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Re: 295 Red-Eye Gravy
By: MICHAEL LOO to KURT WEISKE on Fri Apr 26 2019 09:33 am

Has anyone heard of this? URL attribution below...
Use Stale, Leftover Coffee to Make Red-Eye Gravy

Yeah, but I've never seen it made with stale coffee,
rather the bottom of today's pot. It's salty and bitter
as the article says, but I've seen it poured on top of
ham slice mostly. I don't see what's so terrific about it
though; it looks to be young people opening their eyes
and discovering their roots real or imagined who are
so enthralled by it. That may be because I've had it
only in places you'd think I wouldn't be caught dead in.

This is obviously not too terrible of a tragedy. Coffee quitters like myself can freeze this leftover coffee into ice cubes or chill it for low-brow iced coffee, but I think that last stale bit is best utilized
in the making of red-eye gravy.

If you wish. I'd rather have low-brow iced coffee
myself, especially with condensed milk the way the
Vietnamese do it (this is a relatively new enthusiasm
for me, as until recently both lactose and caffeine
have been no-nos).

Red-eye gravy is quite different from its thick and creamy,ÿsausage studded Southern cousin.

I'd not say that it was any relation to sausage gravy.
It's like a French-style deglazing, using some spare
liquid to get all the brown bits off a skillet, saving
Maillard-based flavor and making it easier to clean the
pan at the same time. Only you don't reduce this one much,
because the result of that would be way too strong to use
except perhaps as weed killer. You just boil it fast just
until the fat in the pan is incorporated, done. With a
proper piece of ham with a decent amount of fat, no
butter is needed to chichify things.

---------- Recipe via Meal-Master (tm) v8.01

Title: Red Eye Gravy
Categories: Toppings
Yield: 6 servings

1/3 c Strong black coffee Pork drippings

After cooking the breakfast meat (bacon, ham or sausage), remove it from
the iron skillet and put aside. To the drippings, pour 1/3 cup of strong
coffee and stir while on the fire. Pour over hot grits or sop up with hot
biscuits.

The above is from "White Trash Cooking"; Ernest Matthew Mickler.

My mother has made red-eye gravy as long as I can remember, but she does
not use coffee in the drippings.

I don't have measurements, but when the breakfast meat is done (usually
country ham), she allows the drippings to get VERY hot in the pan (cast
iron skillet) then pours water in and again let's this get VERY hot.

Hope this combination of "techniques" is helpful.

Sonya Whitaker-Quandt 3/92

-----

Still makes me wonder.

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: South Carolina Blue Ridge Mountain Red Eye Bean Gravy
Categories: American, Sauces, Heirloom, Pork, Xxcarol
Yield: 4 Servings

Cooked kidney beans
Bean sauce
Fat pork
Flour
Water
Salt
Spices
Pepper
Sugar

I was a bit shocked to see others adding *coffee* to it! A more
accurate label for 'red eye gravy' in my area of the world, was one
with crackings and the center bone from the ham, and red beans. The
bone made the 'eye' and the beans made the 'red'. Red Eye Gravy.

Seems i'm the only one who makes the spicy bean type in this echo.
Shrug, doenwt bother me any but watch out if you go to the mountain
side of SC because evidently the 'red eye gravy' is *quite*
different! Just as tastey, but a differnt taste.

Ours is a bean gravy with a bit of fat and lots of spices. The ones
posted here are fat and coffee with some flour and maybe some few
spices.

I wonder if historically the difference wasnt that the one I post
comes from before coffee was much avalaible (folks in the backlands
drank chicory) but beans and fatty meats were relatively abundant.

Got curious and looked through some more of the old letters. From
Elizabeth Cooper to Elizabeth Cooper (same name, first one is
grandmother to second one).

Breakfast Gravy

Take a goodlie amount of well cooked beans that are soft and in the
sauce Add to a hot pan after cooking the meat (later its clear she
means fat pork) Stir and add some flour and water Add salt and if you
have it, spices such as pepper. If no spices, add sugar.

Cook a few moments til hot, then mash it. Stir and add water til it's
gravy.

Smile! That was fun. Had to assume some words and some of it had to
do with when to add more wood to the fire. It reads in such a way
that I am sure it was made over the fireplace, quickly, after the
rest of the breakfast was ready and before it cooled. Comes with
advise on feeding men, and what to feed them first. From: Carol
Shenkenberger Date: 14 Mar 98

MMMMM

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