Yeah but at my job I'm constantly bending and squatting because I'm really tall and a lot of shit is low to ground ie coolers on the line, etc. This makes for plumbers crack situations.
So my dumbass always goes to Walmart and grabs a belt in a rush, either the belt is too small because my waistline fluxates all the time and I have to put more holes in it (which sucks because I don't have proper leather tools). Or it's a good belt but literally falls to pieces after 2 months.
So just like me constantly losing sunglasses, I've given up on belts. But now my pants sag all the time like a whigger and I'm constantly pulling them up...
I'm from the South and I chef for a living, still gonna argue with me, kids these days I swear.
You could use milk, but heavy cream is better, richer flavor. This is one of 5 french mother sauces, bechemel. You have bechemel, veloute, espangnole, hollandaise and mayonnaise.
I also forget add salt and cracked pepper but that should be a given. I'm not into formal recipe writing, I think it's dumb.
I know the best recipe for bisquits and gravy, and yes you drain the grease out of the meat before adding it to the bechemel you heathen!!
You can make your bisquits how ever, the gravy it what matters, you heat up heavy cream at medium to low heat with what's called an onion pique, it's half and onion with a bay leaf and a couple cloves used to pin it to the onion. In another pan make light roux (butter and flour). Add roux to cream and cooked ground sausage (remove the GREASE!), reduce down until gravy thick and remove the onion pique and throw it away.