Listen: Crawford, Bourbon Bar, Rosemary Ham discussed on Dollar Saving Divas
"So there's none of that fat, and they're kind of close out over and then cooled down. And then we pulse it to play as you're making sausage gravy. It's just got that same texture sausage when it's cooked down and ground down. And then right at the end, we fought in crawfish on top of that. And he goes over three biscuits. And then we have a fried sheet of effort that goes that and then s flood pepper that gets free. That's what about thousand calories. Yeah. Go Like oh go by by. God. About a love. Not. Oh. Delicious. So is that the Crawford's that I've now sucked out, and then I'll just put it back in. Now, tell me about because the one thing I always think about the base of making a sausage gravy for that. And you know, everybody is you put flower, and you put this for that. And I always liked to. Okay. Because it's you know, I know it's a trick of the trade. But this one you can give out. I wanna know how you make that creamy nice sausage gravy. I mean about the sausage, but tell me about the actual base of the gravy that I'd much. So we go through forty eight to sixty pounds of butter a week in this restaurant. That's a lot of butter. Oh boy. I don't who your your distributor is. But they must love you. Do a lot of butter. Not puck. Hey, it's better. Good good, southern style food. I mean, you're gonna have a lot of pork fat. Lot of bacon fat lot of cream over towards the spring begin. Where a start a appeasing those vegetarians in the night road that Mike career options yet, we're looking into ways to get around the southern food and still be able to put those flavors in front of a guest with dietary restrictions move up the coast little bit a little bit more fresh seafood. Oh, great little softer broth style it because you know, Leslie, and I are we, you know, we work out, and we're we're pretty healthy conscious other than today. Thank Thank you. you know, you do need to make sure you have those kind of alternatives my daughter's ugly pretty much gluten free not because she has to be, but she chooses to be. So I think some good things that you can do like for vegans as well as vegetarians. I mean, it's just a just a smart thing to do. Because then you're not excluding anybody and everybody could come and they all probably drink. So who cares? It's going to the bourbon bar. Okay. Tell me about your the eggs Benedict because I love eggs, berries all day. Definitely. That's probably he's all day. That's one of my favorite practice food's always. Yes, it's my favorite one that they do Sarsour yet, very very simple to the point. We do a southern style. Biscuit. With our collard greens. So Colorado's not overly vinegary little sweet little spicy that the packs of lot of flavor that let alone goes on those guys from start to finish top all your love, Rosemary ham. And then he's the poached eggs, and we do a seed holidays so traditional holiday sauce over."