# Monday, August 02, 2004

If you ever happen to be in The Dalles, OR and you're looking for a good cup of coffee, check out Holstein's Cafe ( 303 E 3rd Street). 

I myself just happened to be in the Dalles yesterday, and looking for a good place for a post-camping trip breakfast, stumbled upon Holstein's.  A fine double latte, and some of the best biscuits and gravy I've had in a while.  Nice fluffy biscuits, not too soda-y (as cheap ones tend to be).  The sausage gravy was of the perfect saltiness, with nice, evenly sized bits of good sausage.  Fluid enough to work with but not runny.  In short, a fine hearty breakfast. 

On the subject of biscuits and gravy...  I love 'em.  My wife's family is from Oklahoma, where people know a thing or two about gravy, and they turned me on to the whole b&g thing.  Unfortunately, I never got a chance to try the ones made by her Grandma, since no one since has been able to duplicate her gravy perfection.  Vikki's brother is also a big fan, and since he's into Atkins, we've done some experimenting with lo-carb biscuits and gravy, with varying levels of success.  The biscuits aren't too hard.  I prefer Bob's Red Mill low carb baking mix, which makes really good biscuits, especially with home-rendered lard.  The gravy is slightly harder. 

Personally, I'm more interested in low-glycemic than low-carb per se, so I use a little spelt or barley flour to thicken the gravy, which works out pretty well.  Ted uses Xanthum gum, which I think makes the gravy way too tasteless, and the texture is weird.  I'm willing to use a little flour to get the taste right.  Plus I like more sage in my gravy. :-)

I've tried similar things with another perennial favorite, chicken-fried steak.  Unfortunately that's one thing Vikki doesn't share my love of, so I get less chance to experiment.  I've several good runs using good quality pounded round steaks with a coating of barley flour, salt and pepper, and plenty of sage.  Fry those puppies up to a nice golden brown and coat liberally in gravy.  That's good eatin'. 

Monday, August 02, 2004 9:04:13 PM (GMT Daylight Time, UTC+01:00)  #    Comments [0]