Felice wrote:

I'm guessing butter, and plenty of it. Somehow I can't see turmeric being
used in Pennsylvania Dutch kitchens!

Oh no- they make a LOT of pickles and relishes that would call for it.

Myrl Jeffcoat wrote:
On May 13, 11:55??pm, Leonard Blaisdell
wrote:

Did it taste different than the hot turkey sandwiches from your past?
Restaurant style hot turkey sandwiches from my past are one of my
fondest memories. The gravy color was generally rich tan.

Leo - The hot turkey sandwiches I remember also had a light tan
color. But this gravy was distinctly more golden yellow (almost maise
colored). The flavor was a tad more savory.

That yellow "turkey" gravy is pretty standard around Lancaster County.
I'm not sure it doesn't come out of a can or jar that color.

I noted several places like this one in the Pennsylvania area. They
have the title, "DINER" but usually have an individual's name to
preface that. I suspect they are franchises, that have a slightly
1950ish look and feel to them. This one In Lancaster County, boasted
Pennsylvania Dutch cooking.

Go ahead, name the name. Most of the diners in that area that I am
familiar with are old family run businesses and not part of any
franchise deal. There are a lot of diners in the area, and I have
tried or at least know a lot of them. It wasn't "Zinn's" was it?
I thought they closed down.

Bill Ranck
Blacksburg, Va.

On May 14, 2:55*am, Leonard Blaisdell
wrote:
In article
,
*Myrl Jeffcoat wrote:

One of the best meals was a simple hot turkey sandwich, with gravy.
The gravy seemed fairly traditional or usual for that kind of meal,
but was more "golden" yellow than I've seen in the past. *What do you
guys think may have been the ingredient to make that so? *I wondered
if a bit of tumeric had been added, but also wonder if there are other
possibilities.

Did it taste different than the hot turkey sandwiches from your past?
Restaurant style hot turkey sandwiches from my past are one of my
fondest memories. The gravy color was generally rich tan.
Hot turkey and hot roast beef sandwiches seem to be things of the past.
What a misfortune!

leo

You just aren't hanging out at the best greasy spoons in small towns.
They're still found around here.

John Kane Kingston ON Canada

On Wed, 14 May 2008 09:47:05 -0400, "Felice"
wrote:


"Myrl Jeffcoat" wrote in message
...
I have just returned home from a delightful trip to Amish country in
Lancaster PA. While there I filled up on wonderful Amish/Pennsylvania
Dutch food.

One of the best meals was a simple hot turkey sandwich, with gravy.
The gravy seemed fairly traditional or usual for that kind of meal,
but was more "golden" yellow than I've seen in the past. What do you
guys think may have been the ingredient to make that so? I wondered
if a bit of tumeric had been added, but also wonder if there are other
possibilities.

Myrl Jeffcoat

I'm guessing butter, and plenty of it. Somehow I can't see turmeric being
used in Pennsylvania Dutch kitchens!


or curry either. but maybe the amish are hip now.

your pal,
blake

On May 13, 9:56 pm, Myrl Jeffcoat wrote:
I have just returned home from a delightful trip to Amish country in
Lancaster PA. While there I filled up on wonderful Amish/Pennsylvania
Dutch food.


Do you know why the Amish food is so good? No microwaves! ;-)

jay wrote:

On Wed, 14 May 2008 10:32:17 -0500, Swertzismyhero:

While the Amish do use a fair amount of butter (not any more so than
most Europeans), there is nothing special about the composition of
their gravy and no such thing as "Amish butter gravy", though they
do make gravy with butter - but not any more so than the rest of the
world.

WTFDYK about the Amish darling?

I lived the first 17 years of my life in central and western
Pennsylvania. And Ohio for another 2. My last name is ... [drum
roll]....'Wertz' and the last three (maybe four?) generations of us
have been born and raised there in PA (but we'd never be caught dead
in or near Philadelphia - Reading is as far as we go).

http://www.wertzcandy.com/

I think this qualifies me as Pennsylvania Dutch just a tad more than
some inbred, three-nippled, bug-eyed Texan bubba with a banjo and no
front teeth who calls himself Jay.

Please killfile me as soon as possible.

You change your posting address more often than you change your
underwear. Speaking of which, I haven't smelled you around town
lately. Where have you and Leslie been hanging out these days? Om
and I have been looking all over for you.

ObDinner: Lemmon-pepper brined pork tenderloin, huge asparagus, and
I'm going to cook my first batch of couscous, somehow. Probably use
chicken stock and bits of whatever musgovian veggies I have lying
around.

-sw

kilikini wrote:

Sqwertz wrote:
kilikini wrote:

You would know. :~) (I still can't believe that my aunt-in-law is
related to your family! That was weird!)

You'd could have been semi-related to Kevin Wilson instead. But
still, he found a way into your family anyway.

LOL, but my Uncle up and quit! Apparently Kevin did too. There's something
not-quite-right at Boise State.

KSW's name still appears on the faculty directory that was revised
two days ago, but they must have taken his computer away. I wonder
why? teehee.

-sw