All this talk of potatoes makes me think of gravy. Do you make it from scratch or use the jarred stuff?
I do a little of both. When I do a pot roast I add a can of V8 juice and then water and seasonings. By the time it is cooked, I have a nice gravy base.
I like chicken gravy instead of turkey gravy with turkey.
I have a friend who won't eat gravy. She has everything plain.
I do a little of both. When I do a pot roast I add a can of V8 juice and then water and seasonings. By the time it is cooked, I have a nice gravy base.
I like chicken gravy instead of turkey gravy with turkey.
I have a friend who won't eat gravy. She has everything plain.
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Re: Gravy?
Thu, February 9, 2006 - 3:00 PMDianne, southern households, like the one that I grew up in, make a gravy for every situation and every meal. White, brown, au jus, cream... you name it. They all start with a roux, just fat and flour, that is used to thicken boiling broth. Or, they are basically nothing more than a variation on the "mother" sauces (bechamel, etc.).
Personally, I just don't believe in using canned or instant gravies. It's too easy to make my own, spice and flavor them just the way I want. The country gravies have always been my favorite and nothing in the world beats home-made for country gravy. I can't even FIND red-eye gravy in the west.
Your friend may not realize that she "does" eat gravy. They just thin them a little and call them sauces.
