Author Topic: Gravy (Read 1413 times)

Ripsnort · « **Reply #30 on:** May 08, 2005, 09:02:38 AM »

Quote

Originally posted by MrBill
Good grief guys ... ask granny.

The color of gravy is dependent on the length of time you cook the roux, and the consistency of the milk.

Cream gravy ... don't cook the roux till it gains color, add either evaporated milk or cream, to keep it white, then let it simmer till the flour is cooked.

Brown gravy ... cook the roux till it is nearly black and has that nutty aroma filling the kitchen then add whole milk till it goes back to brown.

Abomination gravy ... add cornstarch or arrowroot to flavored water and try to convince someone that it is really gravy by adding lots of salt and pepper. YUCK!

Indescribably awful not really gravy ... tear open the package, add water, bring to a boil, puke.

Gravy is not just some goo you slather on biscuits or mashed potatoes ... gravy is a art form.

adit:
Gravy is flavored by the fat you use to make the roux, be it beef, pork, turkey or whatever.

This man knows his gravy.

Every word you spoke is the truth.

culero · « **Reply #31 on:** May 08, 2005, 09:08:10 AM »

Quote

Originally posted by Ripsnort
This man knows his gravy. Every word you spoke is the truth.

Well I guess I showed how much of a cook I am

I knew about cream gravy because that's what I usually eat and made it my business to know about. The other stuff is "yankee gravy" in my mind, and when I eat it its usually in a restaurant. I never inquired as to how to make it, I just ass-U-med it had water in it. My bad.

culero

Jackal1 · « **Reply #32 on:** May 08, 2005, 09:19:26 AM »

Hehe!

Nilsen · « **Reply #33 on:** May 08, 2005, 09:26:36 AM »

Could you please stop talking about food!

stantond · « **Reply #34 on:** May 08, 2005, 11:21:34 AM »

Most don't know how to make gravy. The 'trick' is to cook the flour with the fat (i.e. make a roux) to the desired consistency then add the liquid. I grew up on water based gravies. There are some very good 'just add water' gravies from a pre-packaged roux. The "Pioneer Brand" peppered gravy mix is very good. I have never tasted a good canned gravy.

Regards,

Malta

Bluedog · « **Reply #35 on:** May 09, 2005, 10:50:54 AM »

WTF do you guys refer to with the word 'biscuit'??
Do you mean toast? Like intentionally overcooked sliced bread?

To me a biscuit is a sweet treat, probably what you Americans would call a cooky, something that you ate as a kid with a glass of milk, certainly not the sort of thing you would eat with gravy anywhoo.

What we call a barbecuee and what you guys discuss in the BBQ threads on this board are two differant things, so I suppose the same goes with 'biscuit'.

Bloody foreigners, yer a weird mob, no doubt about that.

Chairboy · « **Reply #36 on:** May 09, 2005, 10:54:23 AM »

Gravy _is_ good. I think I'll go have a bowl of it for breakfast right now. They sell it in the cafeteria at my work.

Habu · « **Reply #37 on:** May 09, 2005, 12:00:22 PM »

All you guys who love to eat bacon gravy and sausage gravy please go out and buy some life insurance. I will pay for it. Make me the benificiary if you are over the age of 50.

I will give 10% to your family. It will cost you nothing. Just take out the policy and let me pay for it and make me the benificiary.

Oh and you have to love bacon or sausage gravy and eat it at least once or twice a week for the past 10 years.

slimm50 · « **Reply #38 on:** May 09, 2005, 12:27:09 PM »

I love flour gravy over biscuits as much as the next man, but you aint lived til you've had CHOCOLATE GRAVY.

mmmmmmm..........

Chairboy · « **Reply #39 on:** May 09, 2005, 12:36:13 PM »

Quote

Originally posted by Bluedog
Bloody foreigners, yer a weird mob, no doubt about that.

One word: Vegemite.

Your honor, the defense rests.

Habu · « **Reply #40 on:** May 09, 2005, 12:37:20 PM »

One word, ok two actually.

Chittlins and grits.

Your honour the prosecution rests.

Habu · « **Reply #41 on:** May 09, 2005, 12:39:33 PM »

You know when I watch Fear Factor and the people eat stuff like maggot soup or earthworm milkshakes or whatever and even the thought of that makes me puke, I have to wonder how they do it.

Then I remember that they probably have eaten chitlins and grits and after growing up with meals like that even raw cow eyeballs is not all that disgusting.

Chairboy · « **Reply #42 on:** May 09, 2005, 12:43:10 PM »

I'll give you chittlins... but grits? Taint no thang, it's just hot cereal. basically.

Creamo · « **Reply #43 on:** May 09, 2005, 12:49:06 PM »

Quote

Originally posted by Habu
All you guys who love to eat bacon gravy and sausage gravy please go out and buy some life insurance. I will pay for it. Make me the benificiary if you are over the age of 50.

I will give 10% to your family. It will cost you nothing. Just take out the policy and let me pay for it and make me the benificiary.

Oh and you have to love bacon or sausage gravy and eat it at least once or twice a week for the past 10 years.

Goodness. I'll have a fruit cup sir, and a glass of spring water, thanks for the headsup. We will sit around at 85 and crap our pants and mock the dead fat people!

indy007 · « **Reply #44 on:** May 09, 2005, 12:49:59 PM »

Quote

Originally posted by Gunslinger
almost every italian I know calls Tomato/Spagetti Sauce "gravy" (board disclaimer: not all Italians are like this but just the few that I've met)

aka "Sunday gravy". Great stuff, but can take all day to make a good pot of it. Like the guys making BBQ here. Takes time to do it right