Best Turkey Gravy, Mix, Canned or Jarred
cybercat
Turkey mix in the packet tastes the closest to home made, esp. if you add
pan drippings. FWIW. I think it is smart to have a good brand around just in
case.
--Bryan
I'd say the best is Swan's Down. Just add the above mentioned pan
drippings.
--Bryan
Pete C.
Always good to have a safety net, but more impressive to do your high
wire cooking act without a net...
--Bryan
Some folks thing that potatoes with crappy gravy are preferable to
potatoes with no gravy.
--Bryan
pure kona
wrote:
I think Consumer Reports said the same, but when I went to my large
local supermarket yesterday, alas, no such packet. Picked up some
McCormick in case my own from scratch goes astray.
Happy Thanksgiving.
aloha,
Cea
Gregory Morrow
Why on *earth* would anyone use a gravy "mix" or the canned junk, gravy is
just about the easiest thang around to make...
The cybertwot up there might as well use the "seasoning packet" from a
package of cheep ramen, it's salt, MSG, and a few weak flavorings, same as
those stoopid gravy "mixes"...READ the ingredients list fer crying out
loud...!!!
Her post has *gotta* be a troll in any case...next she'll be axing if you
have to remove the "wrapping" from her fully - frozen and un - thawed turkey
before she pops it into her dishwasher to "cook" , lol...
--
Best
Greg
cshenk
Thats what I do. I don't make real pan gravy often enough to 'guarentee' I
won't boff it up, so to take the worry out, I have a decent jarred version
at the side if needed.
Also sometimes just a factor of time, made the jar the one of choice. Like,
the year I had a whole ship division over for T-day and fed 22 hungry
sailors. Knowing I'd be too busy at that end part, and probably run short
of gravy to boot, I used several jars in a crockpot (adding extra things)
and didnt have to do more than ladle it into a large enameled stove-top
tea-pot I have (perfect sized gravy boat for a crowd).
PeterL
news:rC%Om.52698$de6....@newsfe21.iad:
Did you use the gravy mix I sent you? (I *think* I sent some anyways!!)
I actually bought some more the other day, not that we use it. But I've
found my pooch has a penchant for any sort of gravy over her meat or
doggie biscuits :-)
Anything to please the poor old dear ;-) (She'll be 10 next June)
So now whenever I steam veges, I keep the leftover water till there's
enough to make a saucepan full , and make her a fresh batch of gravy.
--
Peter Lucas
Brisbane
Australia
If we are not meant to eat animals,
why are they made of meat?
cshenk
> Pete C. wrote:
>> cybercat wrote:
>>> My local CBS affiliate did a taste test and decided that Knorr
>>> Roasted Turkey mix in the packet tastes the closest to home made,
>>> esp. if you add pan drippings. FWIW. I think it is smart to have a
>>> good brand around just in case.
Note she's referring to a local CBS TV show report and that it's smart to
have a backup.
There is no indication that she isnt making her own, only that like many,
she thinks it's smart to have a backup plan in place 'incase'.
>> Always good to have a safety net, but more impressive to do your high
>> wire cooking act without a net...
> Why on *earth* would anyone use a gravy "mix" or the canned junk, gravy is
> just about the easiest thang around to make...
It normally works for me too, but since I usually make it at best twice a
year and only for certain at Thanksgiving, I have occasionally messed it up
to the point where the jar backup was better. I'll add that when I do the
'open house for Sailors' thing, and am feeding 20 or so (plus us 3), I don't
have the time for the last minute 'make the gravy from scratch' nor a spare
burner to do it on.
cshenk
> "cybercat" <cyber...@yahoo.com>
> I think Consumer Reports said the same, but when I went to my large
> local supermarket yesterday, alas, no such packet. Picked up some
> McCormick in case my own from scratch goes astray.
Man, I wish I had seen that report in time. Oh well, my backup is a jarred
sort. Local brand we found was pretty good. I'm slowly swinging back to
'USA' cooking from years in asia but never was much on the gravy angle.
I should have time to make the real thing this time as I'm just feeding us 3
and a few stray neighbors who have no kids and spouse out to sea. Gonna be
6 of us and one is bringing her 'signature ham' to fill out my 13lb turkey
(kinda late to change that).
None of what we here will be fixing is anything any of us would call 'super
fancy'. It's a local neighborhood thing and we've all had one anothers
cooking plenty of times, from the 'sublime to the supine'. We feel no need
to impress, but just to have fun and eat while we talk.
Menu as follows:
13 lb stuffed turkey (dressed up pepperidge farm)
7 lb ham, simple honey and coffee glaze with apricot jam
Attempt to make cranberry sauce (can if boff it at the ready)
lots of mashed potatoes
Lots of brussel sprouts
Lots of steamed bok choy
Simple butter cheese sauce for the veggies at desire
Sweet potato and carrot creamed soup for starter
corn on the cob (several have dentures and cant eat it)
southern biscuits (another making for a change and bringing)
Fresh fruit and cheese nibbles
Jello (gotta laugh, this is our 'fanci' cook but she gotta have jello for
T-day)
Pumpkin pie
Gravy, experienced person making from our pan stuff
4 known bottles of wine (we live in walking distance)
We already have way more than the 6 of us can eat.
I suspect I won't need the jars at all and will save them for another meal.
cyberpurrs
"cshenk" <csh...@cox.net> wrote in message
news:vs0Pm.37927$We2....@newsfe09.iad...
> "Gregory Morrow" wrote
>> Pete C. wrote:
>>> cybercat wrote:
>
>>>> My local CBS affiliate did a taste test and decided that Knorr
>>>> Roasted Turkey mix in the packet tastes the closest to home made,
>>>> esp. if you add pan drippings. FWIW. I think it is smart to have a
>>>> good brand around just in case.
>
> Note she's referring to a local CBS TV show report and that it's smart to
> have a backup.
I'm actually being cooked *for* for a change this year. But yeah, I think it
is a good idea to have a backup, esp. for large groups.
cshenk
> "cshenk" wrote in
>> Also sometimes just a factor of time, made the jar the one of choice.
>> Like, the year I had a whole ship division over for T-day and fed 22
> Did you use the gravy mix I sent you? (I *think* I sent some anyways!!)
hehehe you sent 2. One got used by Don in the crockpot and he didnt
remember the type, only that it came 'out of that box that guy sent you' and
there's a ?Gravlax'? wheat based one in there still I have yet to try.
Americans are terrribly totally at this one day (even me) so *specific*
about things, that that box wont fit. It has no 'turkey' in is so forgive
me my friend, 'aint gonna be used that day'.
Heeehe I have to laugh because even I get so totally 'has to fit my
tradition' on that day that I will refuse to make something no matter how
much it probably fits a menu if it doesnt fit my mind view of that day.
Most of us here are as mindlessly insensitive of anything that doesnt fit
our own tradition on this day although we will accept additions on the table
toi try as long as our basics are there.
> I actually bought some more the other day, not that we use it. But I've
> found my pooch has a penchant for any sort of gravy over her meat or
> doggie biscuits :-)
Grin, you sent me pooch gravy? Ohh man. grrrr. Then again, havent tried
that one yet. Maybe I like pooch gravy!
> Anything to please the poor old dear ;-) (She'll be 10 next June)
Cash-pup and Daisy-cat are both about 4. Being rescue sorts, no one knows
for sure. I have to add more bone stock for Cash-pup per the Doc who really
likes how that is working for him. Cash sadly has some serious heath heart
issues from heart worms before he was found abandoned and they estimate 7 at
best. I plan to enjoy all of them with him and maybe with good care, he'll
beat the odds by a few years. Vet exam last month said he looks a lot more
healthy than expected. He was interested in the bone stock and dashi stock
feeding both get daily at 'noon noshe'.
What mucks with cat's over time tends to be lack of liquid intake. 3 TB at
'lunch' of bone stock or other (dashi which is fish based) is what she gets.
Cash-pup gets about 1/2 cup of same. Both have arthritis issues that are
receeding instead of progressing although the cat is doing better at that
with now only minimal signs while cash-pup is just obviously feeling more
comfortable even as we enter winter here.
I'm gonna stick with what seems to be working here for the 4 legged family
members.
PeterL
news:Vw1Pm.36134$ky1....@newsfe14.iad:
> "PeterL" wrote
>> "cshenk" wrote in
>
>>> Also sometimes just a factor of time, made the jar the one of choice.
>>> Like, the year I had a whole ship division over for T-day and fed 22
>
>> Did you use the gravy mix I sent you? (I *think* I sent some anyways!!)
>
> hehehe you sent 2. One got used by Don in the crockpot and he didnt
> remember the type, only that it came 'out of that box that guy sent you'
> and there's a ?Gravlax'?
Gravox.
Gravlax is fish, isn't it??
> wheat based one in there still I have yet to
> try.
>
> Americans are terrribly totally at this one day (even me) so *specific*
> about things, that that box wont fit. It has no 'turkey' in is so
> forgive me my friend, 'aint gonna be used that day'.
>
> Heeehe I have to laugh because even I get so totally 'has to fit my
> tradition' on that day that I will refuse to make something no matter
> how much it probably fits a menu if it doesnt fit my mind view of that
> day. Most of us here are as mindlessly insensitive of anything that
> doesnt fit our own tradition on this day although we will accept
> additions on the table toi try as long as our basics are there.
We call it "having blinkers on" :-)
>
>> I actually bought some more the other day, not that we use it. But I've
>> found my pooch has a penchant for any sort of gravy over her meat or
>> doggie biscuits :-)
>
> Grin, you sent me pooch gravy? Ohh man. grrrr. Then again, havent
> tried that one yet. Maybe I like pooch gravy!
Nah, not pooch gravy, human gravy that my pooch has a liking for :-)
*Although*......... I cooked up some chicken wings a few days back. The SO
says "I didn't know we had any in the freezer, and why has the bag been
sawn in half by the butcher??"
I had to tell her I'd bought them for the pooch, and as it was a 2kg bag,
got the butcher to make them 1kg lots, and I just *felt* like some chicken
wings and salad.
Her response...... "Great...... now you're feeding me dog food!!!"
But , yeah, you should like the 'pooch gravy'. HINT: if you steam veges,
or boil veges, save the water and use it to make the gravy with.
>
> What mucks with cat's over time tends to be lack of liquid intake. 3 TB
> at 'lunch' of bone stock or other (dashi which is fish based) is what
> she gets. Cash-pup gets about 1/2 cup of same. Both have arthritis
> issues that are receeding instead of progressing although the cat is
> doing better at that with now only minimal signs while cash-pup is just
> obviously feeling more comfortable even as we enter winter here.
>
Sounds like something a few of us human should be doing to help the old
arthritis!!
Here's an old time remedy for you (humans)......
Put 2 tablespoons of Apple Cider Vinegar in 600ml bottle of water. Drink
one 600ml bottle *every* day.
It keeps the mossies and midges at bay, cleanses your liver (which is what
we could all do with now and then!!) and actually helps take away
arthritis pain.
cshenk
> "cshenk" wrote
>> "Gregory Morrow" wrote
>>>>> My local CBS affiliate did a taste test and decided that Knorr
>>>>> Roasted Turkey mix in the packet tastes the closest to home made,
>>>>> esp. if you add pan drippings. FWIW. I think it is smart to have a
>>>>> good brand around just in case.
>>
>> Note she's referring to a local CBS TV show report and that it's smart to
>> have a backup.
>
> I'm actually being cooked *for* for a change this year. But yeah, I think
> it is a good idea to have a backup, esp. for large groups.
Smile, I'm cooking for 3 others this year (opps, just became 4, aunt of a
friend, email not replied to yet). When we got here in 2007 back stateside,
others took us in as well. I mean I was living on a card table and floor
futons just then while awaiting stuff from Japan.
It's no problem, we easily with the additions can handle 14.
cyberpurrs
"The Other Guy" <knews...@gmail.com> wrote in message
news:8rbpg5h21cj934cp9...@4ax.com...
>
True!
projectile vomit chick
wrote:
Heh!! My thoughts exactly.
Remember when she was yapping about the frozen chicken nugget soup she
made? Good grief what a dumbass.
Melba's Jammin'
"cybercat" <cyber...@yahoo.com> wrote:
Thanks for the tip. Maybe I'll hit the store tomorrow and look for it.
If I get there early enough (or late enough) I'll miss the crowds.
I'm looking forward to tomorrow night's Thanksgiving Eve church service
and pie feast following it. It's a really nice service. Most of the
pies that are served (all donated by congregation menbers) are
store-bought, but the evening is more about friendly folks than about
pie filling or crust. <:^)
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller - Who Said Chickens Have Fingers?
10-30-2009
cyberpurrs
"Melba's Jammin'" <barbsc...@earthlink.net> wrote
>
> Thanks for the tip. Maybe I'll hit the store tomorrow and look for it.
> If I get there early enough (or late enough) I'll miss the crowds.
>
> I'm looking forward to tomorrow night's Thanksgiving Eve church service
> and pie feast following it. It's a really nice service. Most of the
> pies that are served (all donated by congregation menbers) are
> store-bought, but the evening is more about friendly folks than about
> pie filling or crust. <:^)
>
Mmmm, pie. :) An old friend of ours delivers a home-made spicy pumpkin pie
or two every Thanksgiving.
Gregory Morrow
> made? Good grief what a dumbass.- Hide quoted text -
>
If nothing else the cybertwot can use that jarred gravy krap in lieu
of FDS - on her they'd smell about the same...
<shudder>
--
Best
Greg
brooklyn1
>
> My local CBS affiliate did a taste test and decided that Knorr
> Roasted Turkey mix in the packet tastes the closest to home made,
> esp. if you add pan drippings.
>
> have a backup.
Sheesh... big deal... add enough turkey pan drippings to Campbell's
cream of 'shroom/celery, it'll taste close to home made... probably
100% better compared to your home made.
rosie
Hi Cat, Just make the gravey, put a little flour in the pan drippings,
cook add milk water or what ever, seasoning, it is really easy. You do
not need a mix.
Rosie
sf
wrote:
I've never made gravy with milk. Never been served it either. Is
that a chicken gravy, pork, what?
--
I love cooking with wine.
Sometimes I even put it in the food.
Goomba
>> Hi Cat, Just make the gravey, put a little flour in the pan drippings,
>> cook add milk water or what ever, seasoning, it is really easy. You do
>> not need a mix.
>>
>> Rosie
>
> I've never made gravy with milk. Never been served it either. Is
> that a chicken gravy, pork, what?
>
I don't care for milk made gravy either but it seems to be the norm with
many in the South. What really gags me out is when folks put hard boiled
eggs into it... blech!!
Gimme traditional stock/drippings/thickener gravy please!
Wayne Boatwright
Milk is not uncommon in gravies for poultry or pork, although it's usually
mixed with broth, not all milk. I don't think I've ever encountred milk in
a beef gravy.
--
~~ If there's a nit to pick, some nitwit will pick it. ~~
~~ A mind is a terrible thing to lose. ~~
**********************************************************
Wayne Boatwright
sf
wrote:
I didn't say I didn't like it, just that I've never eaten it. Hard
boiled eggs in gravy does sound awful though.
Kent
"brooklyn1" <grave...@verizon.net> wrote in message
news:vrgqg59onrc0lmb6t...@4ax.com...
Kent
"cybercat" <cyber...@yahoo.com> wrote in message
news:hehnff$juo$1...@news.eternal-september.org...
> My local CBS affiliate did a taste test and decided that Knorr Roasted
> Turkey mix in the packet tastes the closest to home made, esp. if you add
> in
> case.
>
>
>
it would be pretty good. Better I think than anything in a package.
Kent
cshenk
> Heh!! My thoughts exactly.
You have thoughts?
Suprising. Perhaps in time you may learn to express them. Then again a
person who chooses to be known as 'projectile vomit' has probably 'issues'
of some sort.
cshenk
> "Gregory Morrow" wrote:
>>Why on *earth* would anyone use a gravy "mix" or the canned junk, gravy is
>>just about the easiest thang around to make...
>
> There are PLENTY of reasons, that YOU simply are ignoring, or
> can't think of.
OG, be at ease. Some people here get their daily 'kicks' kicking at others.
This year, we are open to our neighbors, many of whom are alone for whatever
reason. I forget how many were expected T-day last I posted as it's a
moving target. I can tell you we have 11 now. I can also say we have a
list now with about how many servings each item is and I'm getting almost
slammed with emails tonight on what else we need.
List need not repeat but i hope you have a local friend or so. Some of the
ones who found us, are new folks that the next door neighbors just chatted
across the yard with or helped clear a downed tree with (Nor'easter combined
witrh Ida got us hardish in this area).
If no neighbors you can join with, please be well and know we pass you my
greetings.
PS: I now have food for 20 easily, only some gets cooked here. We reminded
all we make extra so they have the traditional leftovers. The 13 lb turkey
got solved because John (bless his heart) is making a 12 lb one too and we
just have to send help for him to get it in the oven then carry it back
over. Art's got that covered. John's daughter is in Afganistan and was
expected back but will arrive apparently a month later.
cshenk
> "cshenk" wrote:
> Sheesh... big deal... add enough turkey pan drippings to Campbell's
> cream of 'shroom/celery, it'll taste close to home made... probably
> 100% better compared to your home made.
Snicker, not quite. But this time, we won't need the jarred stuff as a
backup pretty sure. Marina's been making pan gravy for 60 years and she's
gonna show us neophytes in person how to do it.
Being as I do it at best twice a year and sometimes only annually (T-day), I
make a decent one most years but nothing to write sagas on how great it is.
Boffed it a few times too with too much of some seasoning so that's why I
keep a backup plan now.
Like I presume in reality those here actually are, I'm great with some
things, good with some others, average with some, and not experienced with
others with occasional failures. I have no problem saying I am not expert
in this area, nor should you with the idea that some aren't experienced in
everything.
cshenk
> "cshenk" wrote in
>> hehehe you sent 2. One got used by Don in the crockpot and he didnt
>> remember the type, only that it came 'out of that box that guy sent you'
>> and there's a ?Gravlax'?
> Gravox.
> Gravlax is fish, isn't it??
Ok, gravox. Looks like something I want to try over some starchy thing like
potatos or rice or pasta.
>> Americans are terrribly totally at this one day (even me) so *specific*
> We call it "having blinkers on" :-)
Yup. I betcha most of us have that here on this one day. I know almost
every culture has a 'havest festival' (dated to fit when it hits them hence
Canada is a month earlier) but we here get *real* specific about it all.
>> Grin, you sent me pooch gravy? Ohh man. grrrr. Then again, havent
>> tried that one yet. Maybe I like pooch gravy!
> Nah, not pooch gravy, human gravy that my pooch has a liking for :-)
Snicker, ok.
>> What mucks with cat's over time tends to be lack of liquid intake. 3 TB
>> at 'lunch' of bone stock or other (dashi which is fish based) is what
>> she gets. Cash-pup gets about 1/2 cup of same. Both have arthritis
>> issues that are receeding instead of progressing although the cat is
>> doing better at that with now only minimal signs while cash-pup is just
>> obviously feeling more comfortable even as we enter winter here.
> Sounds like something a few of us human should be doing to help the old
> arthritis!!
Actually, that's what my Docs say too. No point in getting too maudlin
about it all but it's one of the diet things Don and I both need. In
addition to helping keep bones healthy (female osteoporosis, male and female
arthritis) a good diet with a reasonable marrow/bone infusion is good for
all meat eating mammals. (Om, please email me on that if you see this).
> Here's an old time remedy for you (humans)......
>
> Put 2 tablespoons of Apple Cider Vinegar in 600ml bottle of water. Drink
> one 600ml bottle *every* day.
I've a friend who used that and he said it helped. Doesnt do diddly for me
but then, I dont exactly have arthritis. ;-)
Wayne Boatwright
> "PeterL" wrote
<snip>
>>> Grin, you sent me pooch gravy? Ohh man. grrrr. Then again, havent
>>> tried that one yet. Maybe I like pooch gravy!
>
>> Nah, not pooch gravy, human gravy that my pooch has a liking for :-)
>
> Snicker, ok.
Then I guess it's not Gravy Train. :-)))
<snip>
Wayne Boatwright
If you've made a well-seasoned turkey stock before roasting the turkey and
add pan drippings when you make the gravy, very little additional seasoning
should be required for the gravy. Over-seasoned gravies are unfortunately
all too common.
Melba's Jammin'
"cyberpurrs" <cyber...@yahoo.com> wrote:
> Mmmm, pie. :) An old friend of ours delivers a home-made spicy pumpkin pie
> or two every Thanksgiving.
I just came from the church service and pie feast following it. Great
pumpkin pie; some sort of mystery-gunk pie in a soggy graham cracker
crust; and some still-warm pumpkin pie that was "different." Don't ask
me to describe it, but it wasn't the best. My work there was done so
I came home. :-0) One out of three would be great for a baseball
player, for a pie feast, it was a disappointment.
Omelet
Goomba <Goom...@comcast.net> wrote:
<lol> Hard boiled eggs, peas and chunky cut chicken.
Served over rice.
"Chicken a' la' King"...
--
Peace! Om
"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein
Web Albums: <http://picasaweb.google.com/OMPOmelet>
recfood...@yahoogroups.com
Subscribe: recfoodrecip...@yahoogroups.com
Omelet
Wayne Boatwright <waynebo...@arizona.usa.com> wrote:
> On Wed 25 Nov 2009 04:40:49p, cshenk told us...
>
> > "brooklyn1" wrote
> >> "cshenk" wrote:
> >
> >> Sheesh... big deal... add enough turkey pan drippings to Campbell's
> >> cream of 'shroom/celery, it'll taste close to home made... probably
> >> 100% better compared to your home made.
> >
> > Snicker, not quite. But this time, we won't need the jarred stuff as a
> > backup pretty sure. Marina's been making pan gravy for 60 years and
> > she's gonna show us neophytes in person how to do it.
> >
> > Being as I do it at best twice a year and sometimes only annually
> > (T-day), I make a decent one most years but nothing to write sagas on
> > how great it is. Boffed it a few times too with too much of some
> > seasoning so that's why I keep a backup plan now.
> >
> > Like I presume in reality those here actually are, I'm great with some
> > things, good with some others, average with some, and not experienced
> > with others with occasional failures. I have no problem saying I am not
> > expert in this area, nor should you with the idea that some aren't
> > experienced in everything.
>
> If you've made a well-seasoned turkey stock before roasting the turkey and
> add pan drippings when you make the gravy, very little additional seasoning
> should be required for the gravy. Over-seasoned gravies are unfortunately
> all too common.
That is exactly how I do it. I make a rich turkey stock with extra
turkey necks from the store, onions, garlic, celery, a little carrot and
a light selection of herbs included pepper and sage. Shred the meat off
of the necks and then add the roasted drippings to that. Bring up to a
good simmer and add a corn starch slurry to thicken.
blake murphy
don't you know? sheldon is the world's more foremost expert in anything
and everything. just ask him.
your pal,
blake
Food Snob®
> "brooklyn1" <gravesen...@verizon.net> wrote in message
>
> news:vrgqg59onrc0lmb6t...@4ax.com...> "cshenk" <cshe...@cox.net> wrote:
>
> >> My local CBS affiliate did a taste test and decided that Knorr
> >> Roasted Turkey mix in the packet tastes the closest to home made,
> >> esp. if you add pan drippings.
>
> >> Note she's referring to a local CBS TV show report and that it's smart to
> >> have a backup.
>
> > Sheesh... big deal... add enough turkey pan drippings to Campbell's
> > cream of 'shroom/celery, it'll taste close to home made... probably
> > 100% better compared to your home made.
>
> That really sounds horrible!
Sheldon was being sarcastic. Whatever his faults, I seriously doubt
he'd compound such a thing.
--Bryan
cshenk
> cshenk wrote:
>> Like I presume in reality those here actually are, I'm great with some
>> things, good with some others, average with some, and not experienced
>> with
>> others with occasional failures. I have no problem saying I am not
>> expert
>> in this area, nor should you with the idea that some aren't experienced
>> in
>> everything.
>
> don't you know? sheldon is the world's more foremost expert in anything
> and everything. just ask him.
Hehehe Well Marina combined with Sadie since we ended up with 2 turkeys as
the group grew. We got 2 excellent gravies, one spicy creamy and one pretty
much your basic but well made. We got to watch as we let them go at it side
by side, giggling with one another as they used their own tactics. Kinda
like 'cook TV' but at home.
Party went off well!
Food Snob®
> In article <Xns9CCEBA0BC2A73wayneboatwrightat...@69.16.185.250>,
There you go. Why in the name of any deity or anything else one would
bring up best jarred gravy on here is beyond me. Several months ago
I started a thread: which is better, Franco American of Chef Boyardee,
as a joke, and some folks thought I was serious.
> --
> Peace! Om
--Bryan
cshenk
> > > Like I presume in reality those here actually are, I'm great with some
> > > things, good with some others, average with some, and not experienced
> > > with others with occasional failures. I have no problem saying I am
> > > not
> > > expert in this area, nor should you with the idea that some aren't
> > > experienced in everything.
> There you go. Why in the name of any deity or anything else one would
> bring up best jarred gravy on here is beyond me. Several months ago
Because some of us are real people and not pretending?
cyberpurrs
"cshenk" <csh...@cox.net> wrote in message
news:IuGPm.27566$Sw5....@newsfe16.iad...
An excellent reply!
Omelet
<76c80e44-6ec2-4462...@g26g2000yqe.googlegroups.com>,
Food Snob� <bryang...@gmail.com> wrote:
> > That is exactly how I do it. �I make a rich turkey stock with extra
> > turkey necks from the store, onions, garlic, celery, a little carrot and
> > a light selection of herbs included pepper and sage. Shred the meat off
> > of the necks and then add the roasted drippings to that. �Bring up to a
> > good simmer and add a corn starch slurry to thicken.
>
> There you go. Why in the name of any deity or anything else one would
> bring up best jarred gravy on here is beyond me. Several months ago
> I started a thread: which is better, Franco American of Chef Boyardee,
> as a joke, and some folks thought I was serious.
>
> --Bryan
<chuckles> Sometimes people just don't wish to bother. :-) I often end
up making far more gravy than I need (3 quarts or so) and end up giving
about 1/2 of it away to a good friend so she does not have to make any...
OTOH is there really such a thing as "too much gravy"? <g>
Dan Abel
"cshenk" <csh...@cox.net> wrote:
I guess you're not a Food Snob at heart! And I don't think that Bryan
is pretending. I think he really *is* a Food Snob, and proud of it.
--
Dan Abel
Petaluma, California USA
da...@sonic.net
frie...@zoocrewphoto.com
Yes. Not everybody here is an elite chef. Some of us are actually
looking to learn more. And in the meantime, we use some pre-made
products. I haven't like any jars of gravy or mixes. But I do like the
gravy sold in the deli at Safeway. I'd like to make my own gravy like
that, but my own attempts have been failures. I can make a great
turkey, and great mashed potatoes. But my homemade gravy is lousy.
For those who can't consistently make a good gravy, a good backup
would be nice. I sure could have used one the year my mom decided to
make a diet gravy. That was gross.
Food Snob®
Almost no one who posts here is a "chef" at all. Most are not even
professional *cooks*. I think that most of the regulars would have no
problem making gravy. Using a slurry and pan drippings from a roasted
bird, it's so simple that a child could do it. Even a lumpy or soupy
gravy made from good ingredients is by far superior to jar or packet
gravy. How could it be possible that your gravy is *so* "lousy" that
it is worse than jarred? If that's the case, you should be asking for
gravy making advice, not trying to figure out which jar gravy is least
offensive.
--Bryan
brooklyn1
> "cshenk" wrote:
>> "Food Snob�" wrote
>>
>> > > > Like I presume in reality those here actually are, I'm great with some
>> > > > things, good with some others, average with some, and not experienced
>> > > > with others with occasional failures. I have no problem saying I am
>> > > > not
>> > > > expert in this area, nor should you with the idea that some aren't
>> > > > experienced in everything.
>>
>> > There you go. Why in the name of any deity or anything else one would
>> > bring up best jarred gravy on here is beyond me.
Everything about food and cooking is beyond you.
Very often a meal doesn't include any dish from wish to produce a from
scratch gravy yet includes a dish that would benefit from gravy. There
are prepared gravies that are pretty good quality, actually better
than what certain folks ("cshenk") are capable of preparing from
scratch at home. And packaged gravies can always be doctored...
aren't all from scratch gravies doctored, of course they are. That's
what real cooking is all about, taking what's available and making it
better. Every good cook should have an assortment of jarred gravies
in their staples pantry as a matter of course.
Marlena S.
cshenk
> "cshenk" wrote:
>> "Food Snob�" wrote
> > > > I have no problem saying I am
>> > > not expert in this area, nor should you with the idea that some
>> > > aren't
>> > > experienced in everything.
>> > There you go. Why in the name of any deity or anything else one would
>> > bring up best jarred gravy on here is beyond me. Several months ago
>> Because some of us are real people and not pretending?
> I guess you're not a Food Snob at heart! And I don't think that Bryan
> is pretending. I think he really *is* a Food Snob, and proud of it.
Snicker, maybe he is! Me, I will proudly wear the label of 'snob' though
when it comes to rice and soy sauces!
I love to cook, when health permits it. I have quite a few good dishes but
none of them involve gravy making (unless something fairly au'jus is
applicable). Meantime, I have 2.5G of perfect turkey stock, some of which
is reducing now on the stove. Since my guests (who made the gravy) didnt
need all the pan drippings, the rest went in the stock pot (my normal thing
to do with them to enrich the stock).
blake murphy
no, i think he really *is* a dick, and proud of *that*.
your pal,
blake
cshenk
> "cshenk" wrote
>>> There you go. Why in the name of any deity or anything else one would
>>> bring up best jarred gravy on here is beyond me.
>> Because some of us are real people and not pretending?
> An excellent reply!
;-) There are a few of us here!
Really, how silly can one be to expect _everyone_ be expert with
_everything_? To me, Thanksgiving is the one time when experimenting is not
within my 'on list'. I stick TNT and if I experiment, it's with a side dish
that isn't essential.
Exception, the one time in Sasebo when my ship came home unexpected the
night before T-day and all commisary shopping was closed. I put together
the best I could with what I had and what I could get out in town. Good
thing Charlotte was so young then as the only bird I had was a cornish hen.
I basted it with the pan juices of a side dish made of sweet red grapes
(don't know the name of them, smaller than USA and very sweet, about the
size of a cranberry) and a japanese root that doesnt look much like a sweet
potato but tastes alot like them. Added sake and honey and cooked it down
then basted with it. Quite yummy! Side dish made a nice mashed sweet
potato like thing.
Then a couple of times there the commisary ran out of my preferred
pepperidge farm herb stuffing, but i didnt really 'experiment' there, I just
made my own. Load breadmaker with a standard white with 1/3 rye (I actually
like mine a little better because of the rye) and *lots* of herbs suitable.
Bake as normal, slice, dry in a slow oven, then had kid load into ziplock
bags (press out as much air as can), put ziplocks in a pillow case then
whomp and stomp them into smaller pieces (she loves that part!). Treat like
any other stuffing after that adding what you like then butter and stock.
Charlotte for years called it 'whomp-n-stomp stuffing' (grin). How's that
for real people cooking?
cshenk
>> "cshenk" wrote:
>>> "Food Snob�" wrote
>>> > > > Like I presume in reality those here actually are, I'm great with
>>> > > > some
>>> > > > things, good with some others, average with some, and not
>>> > > > experienced
>>> > > > with others with occasional failures. I have no problem saying I
>>> > > > am
>>> > > > not expert in this area, nor should you with the idea that some
>>> > > > aren't
>>> > > > experienced in everything.
>>>
>>> > There you go. Why in the name of any deity or anything else one would
>>> > bring up best jarred gravy on here is beyond me.
>
> Everything about food and cooking is beyond you.
Grin, was that to me or FoodSnob?
> Very often a meal doesn't include any dish from wish to produce a from
> scratch gravy yet includes a dish that would benefit from gravy. There
I agree. We don't make it often, but that's more because it's not really
the tradition of Don or my family. It's more like we just don't think about
it lots of times.
> are prepared gravies that are pretty good quality, actually better
> than what certain folks ("cshenk") are capable of preparing from
> scratch at home. And packaged gravies can always be doctored...
Yup! I didn't have to make the gravy this time (ended up with 2 birds and 2
experts made it for us all, kibbitzing side by side with my 2 front burners
and making a mini cooking show). One made a sort of spicy type and the
other made a lovely thick straight one. I liked the straight one best that
night but the spicy one made excellent leftovers for a southern 'biscuits
and gravy' this morning.
> aren't all from scratch gravies doctored, of course they are. That's
> what real cooking is all about, taking what's available and making it
> better. Every good cook should have an assortment of jarred gravies
> in their staples pantry as a matter of course.
I agree as well and we always have a few packets which tend to be used as a
base for a crockpot recipe here. I try to remember to have some of the
heinz jars about. Less editing needed than the packets. Can pull out just
1/2-3/4 cup if that's all you need and save the rest in the fridge for up to
a week.
Most of my cooking style, as you alude to, doesn't lead to pan drippings
suitable for making gravy unless it's a southern 'bean gravy'. Now *that
one* we do all the time. I'll post some recipes for that later if there is
any interest. It's a southern cookery thing ;-)
cshenk
"cshenk" wrote:
>> Because some of us are real people and not pretending?
> Yes. Not everybody here is an elite chef. Some of us are actually
> looking to learn more. And in the meantime, we use some pre-made
> products.
Same here! I 'scratch cook' a lot but it's with prepared items such as soy
sauces and other asiatic based items added. I'm always looking to learn
more or experience a 'new to me' food. My Mom is a lovely woman who did a
great job raising 3 kids alone, but she is a very plain simple cook so my
culinary shifts came after I moved out from home.
LOL! Memory spark, my turn to cook and pork chops. Roomates fortunately
stopped me from the only method I knew which involved no sauce, 500 degree
heat, and 40 mins. Found out that made right, they can be actually tastey
and don't need a buzz-saw to cut off a piece! Who'da-known?
> I haven't like any jars of gravy or mixes. But I do like the
> gravy sold in the deli at Safeway. I'd like to make my own gravy like
> that, but my own attempts have been failures. I can make a great
> turkey, and great mashed potatoes. But my homemade gravy is lousy.
Grin, I run about 50/50 on my scratch gravy but having watched 2 experts
this past T-day, I figured it out. I was being too impatient for it to
thicken some times and adding too much flour too fast then trying to mash
them little flour balls to smithereens as it boiled too hard. I bet I do
better now, the few times I make something with the right kind of pan
juices.
Just finished lunch here. Pan fried mashed potato cakes, steamed bok choy,
stuffing, gravy, cranberry sauce (not canned, real stuff), turkey
'samwiches' from baking soda biscuits made this morning.
Cash-pup and Daisy-cat had their normal nooner of stock, this time augmented
with turkey bits. He gets 1/2 cup, she gets 3 TB.
> For those who can't consistently make a good gravy, a good backup
> would be nice. I sure could have used one the year my mom decided to
> make a diet gravy. That was gross.
ewww. Diet Gravy?
Humm, come to think of it, I guess I do make one of those but it's a
southern special sort made with beans. I guess it's a diet sort. Never
thought of it from that angle.
cshenk
<fries...wrote:
> "cshenk" wrote:
> > Because some of us are real people and not pretending?
>> Yes. Not everybody here is an elite chef. Some of us are actually
>> looking to learn more. And in the meantime, we use some pre-made
> Almost no one who posts here is a "chef" at all. Most are not even
> professional *cooks*.
Actually some are but it's not required to be here, to be a food snob or a
professional chef.
Sheldon, although not working in the field now, is one who comes to mind as
once a professional cook. I may disagree with him at times, but don't
disagree that he probably put up some pretty fine Navy chow and most of it
as scratch as possible because we still do it that way to cut costs.
> I think that most of the regulars would have no
> problem making gravy. Using a slurry and pan drippings from a roasted
> bird, it's so simple that a child could do it.
If you'd been less snooty and antagonistic, maybe he'd have asked you for
details. Doubt any of us will now.
Dan Abel
"cshenk" <csh...@cox.net> wrote:
> "brooklyn1" wrote
> >>> > There you go. Why in the name of any deity or anything else one would
> >>> > bring up best jarred gravy on here is beyond me.
> >
> > Everything about food and cooking is beyond you.
>
> Grin, was that to me or FoodSnob?
I suspect he was talking to himself. People get that way when they live
by themselves with five cats. They pretend they are talking to the
cats, but cats aren't very responsive, even though they are great
company.
> > Very often a meal doesn't include any dish from wish to produce a from
> > scratch gravy yet includes a dish that would benefit from gravy. There
Some people call them "sauces", others just call everything "gravy".
> > are prepared gravies that are pretty good quality, actually better
> > than what certain folks ("cshenk") are capable of preparing from
> > scratch at home. And packaged gravies can always be doctored...
Roast a turkey and buy prepared gravy? I liked the idea of a backup,
but not having it as a primary plan.
> > better. Every good cook should have an assortment of jarred gravies
> > in their staples pantry as a matter of course.
I'll remember that. I promise that you'll see it again.
cybercat
"Dan Abel" <da...@sonic.net> wrote
> Roast a turkey and buy prepared gravy? I liked the idea of a backup,
> but not having it as a primary plan.
Yes, that's what I do. And I have actually cooked for 20-25 people, the
traditional holiday dinner, and had to resort to a gravy mix because we ran
out. Some people drink the stuff.
cybercat
"blake murphy" <blakepm...@verizon.net> wrote in message
news:yy0kg33op7iq.4hehc1ltq67b$.dlg@40tude.net...
DING DING DING DING! You won first prize, a crimson camisole with matching
g-string!
cybercat
> "cyberpurrs" wrote
>> "cshenk" wrote
>
>>>> There you go. Why in the name of any deity or anything else one would
>>>> bring up best jarred gravy on here is beyond me.
>
>>> Because some of us are real people and not pretending?
>
>> An excellent reply!
>
> ;-) There are a few of us here!
>
> Really, how silly can one be to expect _everyone_ be expert with
> _everything_? To me, Thanksgiving is the one time when experimenting is
> not within my 'on list'. I stick TNT and if I experiment, it's with a
> side dish that isn't essential.
Well, and the other thing is, I just want everyone to have enough gravy. My
SIL has six kids and the oldest are having kids now. Better jarred stuff or
mix than dry mashed potatoes for this bunch.
>
> Exception, the one time in Sasebo when my ship came home unexpected the
> night before T-day and all commisary shopping was closed. I put together
> the best I could with what I had and what I could get out in town. Good
> thing Charlotte was so young then as the only bird I had was a cornish
> hen. I basted it with the pan juices of a side dish made of sweet red
> grapes (don't know the name of them, smaller than USA and very sweet,
> about the size of a cranberry) and a japanese root that doesnt look much
> like a sweet potato but tastes alot like them. Added sake and honey and
> cooked it down then basted with it. Quite yummy! Side dish made a nice
> mashed sweet potato like thing.
>
You have had such an exotic life!
cshenk
> "cshenk" wrote
>> Really, how silly can one be to expect _everyone_ be expert with
>> _everything_? To me, Thanksgiving is the one time when experimenting is
>> not within my 'on list'. I stick TNT and if I experiment, it's with a
>> side dish that isn't essential.
>
> Well, and the other thing is, I just want everyone to have enough gravy.
> My SIL has six kids and the oldest are having kids now. Better jarred
> stuff or mix than dry mashed potatoes for this bunch.
Definate time for a backup then!
>> Exception, the one time in Sasebo when my ship came home unexpected the
>> night before T-day and all commisary shopping was closed. I put together
(snip)
> You have had such an exotic life!
Hehe colorful by *choice*. 26 years Navy, you see a good bit of the world
over time. That and a lot of coffe brewed at lunch, still left over at 3am.
Yeah, Love that stuff! (admittedly, a developed taste one gains standing
watch at 3am). Trick to that is use a plastic spoon. Metal ones tend to
disolve too fast.
--Bryan
Who the heck needs to ask me? Probably every single person here could
answer.
--Bryan
Gregory Morrow
> MY MAWMAW MAKES THE BEST TURKEY GRAVY EVER.
Now sqwertz has a WEBTV sock...!!!
--
Best
Greg
frie...@zoocrewphoto.com
I won't use lumpy or soupy gravy. And I hate a lot of seasonings, so
because of taste and texture problems, I am pretty picky about it. I
don't like most jarred gravies either do the seasonings. I really like
the one I get from the deli department at Safeway. It comes in smaller
tubs and is is refrigerated. I'm actually eating some right now with
the rest of my mashed potatoes.
The last time I cooked a turkey (just a turkey breast actually), I
saved the drippings and froze them as I just don't know how to make a
decent gravy.
If that's the case, you should be asking for
> gravy making advice, not trying to figure out which jar gravy is least
> offensive.
>
I asked for directions on a budget homemaking group as I figured I
would get a better response. I got a really detailed response about
making a slurry (not sure how), and then adding stuff at certain
temperatures. It was way too complicated.
My mom makes gravy, but some years are good and some are bad, so I
won't ask her.
And I never asked about jar sauce. I already know which kind I like.
Omelet
<dabel-D64159....@c-61-68-245-199.per.connect.net.au>,
Dan Abel <da...@sonic.net> wrote:
> > > There you go. Why in the name of any deity or anything else one would
> > > bring up best jarred gravy on here is beyond me. Several months ago
> >
> > Because some of us are real people and not pretending?
>
> I guess you're not a Food Snob at heart! And I don't think that Bryan
> is pretending. I think he really *is* a Food Snob, and proud of it.
Was there ever any doubt? <g>
I personally don't find making gravy all that difficult so prefer to
make my own, but I won't put down anyone that really feels that they
want to use a commercial one. I can't advise them tho' on the best
brand as I've yet to ever purchase any, except for the occasional
purchase of cream sausage gravy from the cafeteria at work when I want
to "cheat" on making a Southern breakfast:
<http://picasaweb.google.com/OMPOmelet/SouthernBreakfast#>
I bought everything at work except for the eggs. ;-) Took it all home
and assembled it there and cooked the eggs fresh to go with it.
Omelet
brooklyn1 <grave...@verizon.net> wrote:
I think one of the more common canned gravies is cream of mushroom soup,
as is, not thinned. <g> Straight out of the can; That stuff is pretty
thick. Cream of chicken soup too.
Omelet
"cshenk" <csh...@cox.net> wrote:
> I love to cook, when health permits it. I have quite a few good dishes but
> none of them involve gravy making (unless something fairly au'jus is
> applicable). Meantime, I have 2.5G of perfect turkey stock, some of which
> is reducing now on the stove. Since my guests (who made the gravy) didnt
> need all the pan drippings, the rest went in the stock pot (my normal thing
> to do with them to enrich the stock).
Ooh, THANKS for that idea luv. :-)
I'm saving the turkey bones and carcass this year and wanted to make
soup and since I made the gravy ahead of time and just used that roasted
chicken stock, I still have my turkey drippings in a container in the
'frige!
They will be defatted now and used in the upcoming soup, thanks!
I'll probably make cream of turkey soup and add mushrooms. It's still up
in the air at the moment.
Omelet
"cshenk" <csh...@cox.net> wrote:
> Charlotte for years called it 'whomp-n-stomp stuffing' (grin). How's that
> for real people cooking?
That's priceless! Thanks for sharing that. :-)
Omelet
"cshenk" <csh...@cox.net> wrote:
> Hehe colorful by *choice*. 26 years Navy, you see a good bit of the world
> over time. That and a lot of coffe brewed at lunch, still left over at 3am.
> Yeah, Love that stuff! (admittedly, a developed taste one gains standing
> watch at 3am). Trick to that is use a plastic spoon.
> Metal ones tend to
> disolve too fast.
ROFL! Thanks for that last sentence. I needed a good laugh!
Omelet
<4ecc1d33-0c80-4422...@s21g2000prm.googlegroups.com>,
"frie...@zoocrewphoto.com" <frie...@zoocrewphoto.com> wrote:
> I asked for directions on a budget homemaking group as I figured I
> would get a better response. I got a really detailed response about
> making a slurry (not sure how), and then adding stuff at certain
> temperatures. It was way too complicated.
Making gravy is not complicated. :-) E-mail me. I make a corn starch
based one rather than screwing around with a flour roux, and it works
just fine for me... Arrowroot is another good alternative depending on
the texture you want.
brooklyn1
wrote:
There are many meals that include say mashed/boiled spuds or a rice
dish, or some other grain that would benefit from gravy yet there is
no roasted meat from which to make a from scratch gravy... like how
many times have you grilled a London broil, or chops, or chicken
parts, or even a steak of any sort and wished there was gravy...
something besides ketchup, steak sauce, bbq sauce, etc... aren't those
all technically gravies, of course they are. And many times there
aren't a lot of people (perhaps just you) so all one wants is like a
cup or two of gravy and in a hurry, not even time to defrost that
quart of gravy in your freezer and you don't want that much gravy
... canned cream of celery often goes well when doctored a bit, and
many of the jarred gravies work well, are just the right amount, and
are easy to jazz up from the spice cabinet. Cream of celery with
cheese melted in actually goes well poured over meat loaf and mashed,
a change from gravy made with the scrapings from the meat loaf pan.
Heinz jarred gravies are pretty good... I keep a few in the
pantry, never know... I'm planning a potato, green n' red bell pepper,
and onion omelet/fritatta for tonight (tired of turkey), may benefit
from some jarred gravy... will be a last minute decision, and since I
plan to make an amount that uses an entire dozen eggs (no, not turkey
eggs) there will be left overs for another meal or two, might be good
open faced over toast with gravy... what would be the difference from
pizza, really... ain't pizza just an open faced cheese sammich with
gravy.
Omelet
brooklyn1 <grave...@verizon.net> wrote:
> ain't pizza just an open faced cheese sammich with
> gravy.
Tomato "gravy". <g>
cshenk
> dish, or some other grain that would benefit from gravy yet there is
> no roasted meat from which to make a from scratch gravy... like how
More frequent than not in my cooking.
> cup or two of gravy and in a hurry, not even time to defrost that
> quart of gravy in your freezer and you don't want that much gravy
> ... canned cream of celery often goes well when doctored a bit, and
> many of the jarred gravies work well, are just the right amount, and
I though it was a joke on canned gravy, but now that it's explained, yes I
have done a few things like that where it might be thought of as 'gravy'.
The most common one, is a can of clam chowder (white or tomato depending on
what we want for a sauce) run through the blender then doctored with a few
herbs and spices to match what it is going with (minced onions and garlics
fried to sweet in butter then added with the butter is a common one). Since
we eat a seafood diet about 4 times a week, chicken/pork/beef/turkey 'gravy'
is rarely in the picture for us.
I'll often make a white sauce, dunno if it's classic. Roast flour a bit in
a pan for a tan 'roux', then add a combo of butter and flour stirring
constantly to make a paste, then add cream or dashi (or both). Add
seasonings and let simmer. Adjust thickness issues with arrowroot if
needed. You can also add grated cheese to this if the end desire is a
cheese sauce (use cream vice dashi then obviously).
It works for us. I agree that a jar of heinz meat gravy is a good thing to
have handy in the pantry.
Food Snob®
>
>
> It works for us. I agree that a jar of heinz meat gravy is a good thing to
> have handy in the pantry.
Like keeping sawdust on hand in case you run out of flour for baking
bread.
--Bryan
cshenk
"cshenk" wrote:
>> It works for us. I agree that a jar of heinz meat gravy is a good thing
>> to
>> have handy in the pantry.
> Like keeping sawdust on hand in case you run out of flour for baking
> bread.
Grin, most of us know how to improvise although that's not one I'd try.
Seriously, you've not posted any recipes as far as I know, so you are just
starting to look like a pretender. People will like you fine if you
actually post something relevant instead of 'foodsnob' type things.
Omelet
"cshenk" <csh...@cox.net> wrote:
> I'll often make a white sauce, dunno if it's classic. Roast flour a bit in
> a pan for a tan 'roux', then add a combo of butter and flour stirring
> constantly to make a paste, then add cream or dashi (or both). Add
> seasonings and let simmer. Adjust thickness issues with arrowroot if
> needed. You can also add grated cheese to this if the end desire is a
> cheese sauce (use cream vice dashi then obviously).
Does deglazing a pan with vermouth or wine after frying or saute'ing,
reducing it or thickening it count as a "gravy"?
I wonder what the fine dividing line is between a "gravy" vs. a "sauce"?
:-)
Food Snob®
> In article <HChRm.94122$gg6.60...@newsfe25.iad>,
>
> "cshenk" <cshe...@cox.net> wrote:
> > I'll often make a white sauce, dunno if it's classic. Roast flour a bit in
> > a pan for a tan 'roux', then add a combo of butter and flour stirring
> > constantly to make a paste, then add cream or dashi (or both). Add
> > seasonings and let simmer. Adjust thickness issues with arrowroot if
> > needed. You can also add grated cheese to this if the end desire is a
> > cheese sauce (use cream vice dashi then obviously).
>
> Does deglazing a pan with vermouth or wine after frying or saute'ing,
> reducing it or thickening it count as a "gravy"?
>
> I wonder what the fine dividing line is between a "gravy" vs. a "sauce"?
> :-)
> --
> Peace! Om
It certainly qualifies as gravy more than that tan, viscous stuff the
comes out of a jar with a label that says, Gravy."
Bryan
Food Snob®
> "Food Snob®" wrote
>
> "cshenk" wrote:
> >> It works for us. I agree that a jar of heinz meat gravy is a good thing
> >> to
> >> have handy in the pantry.
> > Like keeping sawdust on hand in case you run out of flour for baking
> > bread.
>
> Grin, most of us know how to improvise although that's not one I'd try.
>
> Seriously, you've not posted any recipes as far as I know, so you are just
> starting to look like a pretender.
Who cooks with recipes?
> People will like you fine if you actually post something relevant
> instead of 'foodsnob' type things.
Instead of, sure. In addition to, maybe some would, but OK. This is
something I made last week for my wife and she's been pestering me to
write down the "recipe."
I sliced some eggplant about 1/2-2/3" thick and set it on a layer of
paper towel with a clean cotton towel underneath to soak up some of
the juices, then I lightly salted it with popcorn salt. I chopped
some fresh basil from the garden. I put a bunch of EVOO in a large
skillet over medium heat and put in the eggplant. It soon soaked up
all the oil, so before I flipped it I added a bunch more, the I
flipped it, dusted it lightly with garlic powder (I was out of
garlic), then put a bunch of the basil and diced tomato on top of each
piece, reduced the heat a bit, and covered the pan. After cooking it
on that side I flipped it again, adding still more oil, so now the
tomato/basil was on the bottom, reduced the heat even further and let
cook for another two minutes or so. Then I flipped them onto a plate,
making sure I got the basil nice and on top of each one, gave each a
good twist of the peppermill and a light sprinkle of Parmesan.
The amount of oil those things soaked up was amazing.
--Bryan
Terry Pulliam Burd
Ackshully, I use it for cutting the "sharp" in my enchilada sauce - it
kinda rounds the sauce out. It's a tool, like any other, IMHO, and
while I make homemade gravy from roasts, fowl, etc., I have a place in
my pantry for stuff like that - I've even been known to harbor a can
or two of cream of mushroom soup, but don't tell anyone...
Terry "Squeaks" Pulliam Burd
---
"If the soup had been as warm as the wine,
if the wine had been as old as the turkey,
and if the turkey had had a breast like the maid,
it would have been a swell dinner." Duncan Hines
Food Snob®
> Food Snob® <bryangsimm...@gmail.com> wrote:
>
> > > That is exactly how I do it. I make a rich turkey stock with extra
> > > turkey necks from the store, onions, garlic, celery, a little carrot and
> > > a light selection of herbs included pepper and sage. Shred the meat off
> > > of the necks and then add the roasted drippings to that. Bring up to a
> > > good simmer and add a corn starch slurry to thicken.
>
> > There you go. Why in the name of any deity or anything else one would
> > I started a thread: which is better, Franco American of Chef Boyardee,
> > as a joke, and some folks thought I was serious.
>
> > --Bryan
>
> <chuckles> Sometimes people just don't wish to bother. :-) I often end
> up making far more gravy than I need (3 quarts or so) and end up giving
> about 1/2 of it away to a good friend so she does not have to make any...
>
> OTOH is there really such a thing as "too much gravy"? <g>
For many years I've said that if I won the Powerball I'd have a dozen
turkeys roasted every week, and give 11 to a shelter, but reserve the
drippings from all twelve.
> --
> Peace! Om
--Bryan
cybercat
T
@verizon.net says...
Every Thanksgiving I make stock from the turkey carcass. This is the
first year I didn't. I freeze 1 quart containers of it. Comes in handy
for quick gravies.
Equal parts butter and flour, cook to desired color then add the stock
and stir/whisk. It's gonna thicken nicely. I generally tend to go with
5tbsp butter and 5tbsp flour.
sf
wrote:
Hey! Stop it right now. I have cornered the market on that word, so
she has to find another one.
Thank you very much.
;)
--
I love cooking with wine.
Sometimes I even put it in the food.
sf
wrote:
>Equal parts butter and flour, cook to desired color then add the stock
>and stir/whisk. It's gonna thicken nicely. I generally tend to go with
>5tbsp butter and 5tbsp flour.
Nice gravy. The problem is - it tastes like turkey!
gloria.p
>
> I wonder what the fine dividing line is between a "gravy" vs. a "sauce"?
> :-)
Perhaps:
Gravy = meat-based (from a roast or broth)
Sauce = no meat? (Bearnaise, Hollandaise, etc.)
gloria p
brooklyn1
wrote:
>In article <HChRm.94122$gg6....@newsfe25.iad>,
> "cshenk" <csh...@cox.net> wrote:
>
>> I'll often make a white sauce, dunno if it's classic. Roast flour a bit in
>> a pan for a tan 'roux', then add a combo of butter and flour stirring
>> constantly to make a paste, then add cream or dashi (or both). Add
>> seasonings and let simmer. Adjust thickness issues with arrowroot if
>> needed. You can also add grated cheese to this if the end desire is a
>> cheese sauce (use cream vice dashi then obviously).
>
>Does deglazing a pan with vermouth or wine after frying or saute'ing,
>reducing it or thickening it count as a "gravy"?
>
>I wonder what the fine dividing line is between a "gravy" vs. a "sauce"?
>:-)
South of Naples it's gravy.
Omelet
<54fe0891-058f-4deb...@d10g2000yqh.googlegroups.com>,
Food Snob� <bryang...@gmail.com> wrote:
> > �I often end
> > up making far more gravy than I need (3 quarts or so) and end up giving
> > about 1/2 of it away to a good friend so she does not have to make any...
> >
> > OTOH is there really such a thing as "too much gravy"? <g>
>
> For many years I've said that if I won the Powerball I'd have a dozen
> turkeys roasted every week, and give 11 to a shelter, but reserve the
> drippings from all twelve.
>
> --Bryan
Ah Bryan, don't underestimate the lovely value of roasted drippings from
other meats, even the lowly chicken!
Omelet
"gloria.p" <gpue...@comcast.net> wrote:
Interesting concept!
Omelet
brooklyn1 <grave...@verizon.net> wrote:
Ok... South of the Grand Tetons?
Food Snob®
> Food Snob® <bryangsimm...@gmail.com> wrote:
>
> > > I often end
> > > up making far more gravy than I need (3 quarts or so) and end up giving
> > > about 1/2 of it away to a good friend so she does not have to make any...
>
> > > OTOH is there really such a thing as "too much gravy"? <g>
>
> > For many years I've said that if I won the Powerball I'd have a dozen
> > turkeys roasted every week, and give 11 to a shelter, but reserve the
> > drippings from all twelve.
>
> > --Bryan
>
> Ah Bryan, don't underestimate the lovely value of roasted drippings from
> other meats, even the lowly chicken!
Oh, believe me, I do not, but turkey is by far my favorite. I like
duck (tame duck) and chicken (especially those tiny hens!) better than
turkey, but I adore turkey gravy. Heck, I like gravy more than just
about anything. I am kind of renowned among friends for a small
dinner party I gave where I wood grilled 2" thick strip steaks and
served them with mashed potatoes and gravy that was made from round
steaks. It was an over the top thing to do, using 6, 7, 8 pound of
beef to make gravy, then discarding the tasteless, blanched meat, but
I don't do it often.
The only other two foods I put in the same category as spectacular
gravy are deep red, ripe but very firm cherries and pistachios that
are totally green inside.
> --
> Peace! Om
--Bryan
cybercat
"sf" <s...@geemail.com> wrote in message
news:f8cch5dui8r6olkst...@4ax.com...
> On Wed, 2 Dec 2009 02:37:11 -0500, T <kd1s....@cox.nospam.net>
> wrote:
>
>>Equal parts butter and flour, cook to desired color then add the stock
>>and stir/whisk. It's gonna thicken nicely. I generally tend to go with
>>5tbsp butter and 5tbsp flour.
>
> Nice gravy. The problem is - it tastes like turkey!
>
cybercat
fi dollah say you have word for yousef.
sf
wrote:
I saw it up the street for two fifty...
sf
wrote:
Butter makes it better, but it's still turkey! :)
notbob
> My local CBS affiliate did a taste test and decided that Knorr Roasted
> Turkey mix in the packet tastes the closest to home made, esp. if you add
> pan drippings. FWIW. I think it is smart to have a good brand around just in
> case.
Anyone too stupid to make real gravy from pan drippings deserves what
they get.
nb
Tara
>I though it was a joke on canned gravy, but now that it's explained, yes I
>have done a few things like that where it might be thought of as 'gravy'.
>
>The most common one, is a can of clam chowder (white or tomato depending on
>what we want for a sauce) run through the blender then doctored with a few
>herbs and spices to match what it is going with (minced onions and garlics
>fried to sweet in butter then added with the butter is a common one). Since
>we eat a seafood diet about 4 times a week, chicken/pork/beef/turkey 'gravy'
>is rarely in the picture for us.
>
What do you serve with this clam sauce? Thanks!
Tara
cybercat
> On Wed, 2 Dec 2009 15:27:47 -0500, "cybercat" <cyber...@yahoo.com>
> wrote:
>
>>
>>"sf" <s...@geemail.com> wrote in message
>>news:f8cch5dui8r6olkst...@4ax.com...
>>> On Wed, 2 Dec 2009 02:37:11 -0500, T <kd1s....@cox.nospam.net>
>>> wrote:
>>>
>>>>Equal parts butter and flour, cook to desired color then add the stock
>>>>and stir/whisk. It's gonna thicken nicely. I generally tend to go with
>>>>5tbsp butter and 5tbsp flour.
>>>
>>> Nice gravy. The problem is - it tastes like turkey!
>>>
>>It's gravy with butter instead of turkey fat/drippings.
>>
> Butter makes it better, but it's still turkey! :)
>
Passable, but not so hot. It has no roasted flavor, for starters.
cybercat
sf
wrote:
>
>"sf" <s...@geemail.com> wrote in message
>news:mfndh5pginrp0fadf...@4ax.com...
>> On Wed, 2 Dec 2009 15:28:33 -0500, "cybercat" <cyber...@yahoo.com>
>> wrote:
>>
>>>
>>>"sf" <s...@geemail.com> wrote in message
>>>news:c3cch513pkfovs0ai...@4ax.com...
>>>> On Wed, 2 Dec 2009 01:46:30 -0500, "cybercat" <cyber...@yahoo.com>
>>>>>I think the term you want is ASSHOLE. :)
>>>>>
>>>> Hey! Stop it right now. I have cornered the market on that word, so
>>>> she has to find another one.
>>>>
>>>> Thank you very much.
>>>> ;)
>>>>
>>>
>>>fi dollah say you have word for yousef.
>>>
>> I saw it up the street for two fifty...
>>
>two senty fi my final offer.
>
Mumble, mumble, mumble. You're sending me to the poor house....
mumble, mumble. Okay, two seventy five - but that includes tax and
delivery, no extra charges!
sf
wrote:
>
>"sf" <s...@geemail.com> wrote in message
>news:cnndh5tv4bm6fqbjc...@4ax.com...
>> On Wed, 2 Dec 2009 15:27:47 -0500, "cybercat" <cyber...@yahoo.com>
>> wrote:
>>
>>>
>>>"sf" <s...@geemail.com> wrote in message
>>>news:f8cch5dui8r6olkst...@4ax.com...
>>>> On Wed, 2 Dec 2009 02:37:11 -0500, T <kd1s....@cox.nospam.net>
>>>> wrote:
>>>>
>>>>>Equal parts butter and flour, cook to desired color then add the stock
>>>>>and stir/whisk. It's gonna thicken nicely. I generally tend to go with
>>>>>5tbsp butter and 5tbsp flour.
>>>>
>>>> Nice gravy. The problem is - it tastes like turkey!
>>>>
>>>It's gravy with butter instead of turkey fat/drippings.
>>>
>> Butter makes it better, but it's still turkey! :)
>>
>I have actually done this when I ruined the chicken gravy--it is not so hot.
>Passable, but not so hot. It has no roasted flavor, for starters.
>
I know. Gravy without pan drippings and fond, is just a mere shadow
of what it could be.