Silicon Investor (SI) -- The First Internet Community

STOCKTALK

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 : Don't Ask Rambi -- Ignore unavailable to you. Want to Upgrade?

To: Ish who wrote (55010)	8/22/2000 9:41:43 AM
From: Ilaine	Read Replies (2) \| Respond to of 71178

My my my gravy is far more than "grease, flour, milk and stir." For example, my turkey gravy: I boil the neck and giblets with onion and celery, and the water goes into the gravy, and so does the shredded neck meat. I chop the giblets but don't add them to the gravy because not everyone likes them. This is something to do while the turkey is roasting. When the turkey is done, all the grease and stuff in the bottom of the pan is poured into one of those doohickeys that looks like a measuring cup but pours from the bottom so you can separate out the juice from the grease, and all the juice goes into the gravy, and a little of the grease. I deglaze the brown stuff from the pan with red wine, and that goes into the gravy. I brown the roux slowly and carefully until it's the color of peanut butter. I also add pepper, garlic, and herbs. You aren't making gravy, you are making bechamel.