In article >,
brooklyn1 > wrote:

> > "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.

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.
--
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