Sorry for your bad cream gravy experience. You have to know where to go for it or you’re right, it does taste like glue, because they did not cook the flour in the pan scrapings/meat fats (make a roux) long enough for the flour to cook properly, swell and be completely surrounded by fat molecules, before adding the liquid. It is a science as well as an art. Corn starch is easier to work with, but making gravy with flour gives it more depth of flavor and is richer tasting. Next time you are in Dallas try the Highland Park Cafeteria for legitimate, well cooked chicken fried steak and cream gravy. The also have awesome chicken and dumplings.
Thanks. That does sound good.
We used to travel to Dallas every year for business, but after the underwear bomber we didn't go last year, and since I don't want to star in a porno, or be sexually assulted, we won't be going this year either. Hopefully there will be enough of a backlash against the TSA that we can resume the trips in 2012.