SI
SI
discoversearch

We've detected that you're using an ad content blocking browser plug-in or feature. Ads provide a critical source of revenue to the continued operation of Silicon Investor.  We ask that you disable ad blocking while on Silicon Investor in the best interests of our community.  If you are not using an ad blocker but are still receiving this message, make sure your browser's tracking protection is set to the 'standard' level.
Pastimes : Gripes, compliments, fishing and weather
 Public ReplyPrvt ReplyMark as Last ReadFilePrevious 10Next 10PreviousNext  
To: sandintoes who wrote (600)7/21/2002 9:48:09 PM
From: Ish  Read Replies (1) of 34894
 
No really Rudi, that's about as close as I can come as a measuring thing. I just scoop and add. No shit the 1/3 is close but the flour does have a flavor so I go a tad more and the Arrowroot is expensive so I cut back.

BTW, when I make biscuits and gravy I drain as much grease off the gravy, even press it between paper towels and add a tad of butter to make up for it. Add the flour, cornstarch, arrowroot to it and fork it in busting up the sausage or stirring it into the bird drippings. The grease and meat absorbs the powders so you don't get lumps. Add skim milk and the hotter you cook it the more you have to stir. Amazing how sometimes you scrape the edges how fast it thickens. You know I never lie.
Report TOU ViolationShare This Post
 Public ReplyPrvt ReplyMark as Last ReadFilePrevious 10Next 10PreviousNext  

HomeMailHotSubjectMarksPeopleMarksKeepersSettings
Terms Of UseContact UsCopyright/IP PolicyPrivacy PolicyAbout UsFAQAdvertise on SI
© 2026 Knight Sac Media.  Data provided by Twelve Data, Alpha Vantage, and CityFALCON News