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

"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

turmeric or curry would be the first thing that comes to mind. Or maybe food
coloring, either on it's own or part of another ingredient (like a chicken base).

kimberly

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

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.
Hot turkey and hot roast beef sandwiches seem to be things of the past.
What a misfortune!

leo


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.

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.

Myrl Jeffcoat

On Tue 13 May 2008 09:56:02p, Myrl Jeffcoat told us...

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 doubt it was turmeric. Any significant amount of that would be
pronounced in the flavor. The same for curry powder. You would notice.
Some commercial chicken/turkey stock bases have a decidedly yellow color to
them. I don't know if it's artificial, but I have seen yellowish gravy in
places before.

Traditionally, a poultry gravy would range from light tan to bordering on
brown.

I experienced something similar with another food and still have never
figured it out. There was a favorite breakfast place back in OH that
served delicious pancakes. When you cut into the pancake, it was decidedly
yellow in color. I asked the owner about them and he said they used a mix,
but didn't tell me the brand or where it came from. They were excellent
pancakes, but I'll never figure out the color. :-)

--
Wayne Boatwright
-------------------------------------------
Wednesday, 05(V)/14(XIV)/08(MMVIII)
-------------------------------------------
Countdown till Memorial Day
1wks 4dys 18hrs 20mins
-------------------------------------------
I am the girl-next-door's imaginary
boyfriend.
-------------------------------------------

On Tue 13 May 2008 11:55:10p, Leonard Blaisdell told us...

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

Back in the 1950s, even dimestores and drugstores with a sandwich bar
served rather good hot turkey and hot roast beef sandwiches. It is sad
that they're a thing of the past.

--
Wayne Boatwright
-------------------------------------------
Wednesday, 05(V)/14(XIV)/08(MMVIII)
-------------------------------------------
Countdown till Memorial Day
1wks 4dys 18hrs 15mins
-------------------------------------------
Oxymoron: Smart Bomb.
-------------------------------------------

"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!

And oh, those wonderful hot turkey/chicken and gravy sandwiches of bygone
days ...

Felice

jay wrote:

It is probably Amish butter gravy.

Did you just pick that term out of your ass, or what?

-sw

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.

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.

Turkey Devonshire (Open faced turkey sandwich with sauce) is very
common there in central Pennsylvania. It's a basic white sauce with
cheese and turkey/chicken stock added.

Otherwise I'd guess it was just made with chicken bouillon if you
don't think there was any cheese in it.

-sw

Myrl Jeffcoat wrote:

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.

Again, a Turkey Devonshire is classic PA diner food. Was there
bacon under/over the turkey?

-sw

On Wed, 14 May 2008 09:55:22 -0500, DUHSquirts wrote:

jay wrote:

It is probably Amish butter gravy.

Did you just pick that term out of your ass, or what?

-sw

which term, Amish, butter or gravy?

DUH..

jay wrote:

On Wed, 14 May 2008 09:55:22 -0500, DUHSquirts wrote:

jay wrote:

It is probably Amish butter gravy.

Did you just pick that term out of your ass, or what?

which term, Amish, butter or gravy?

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.

You're response was taken right from the Book of Sheldon, and
deserves a big round of "duh!".

-sw

Nexis 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

turmeric or curry would be the first thing that comes to mind. Or
maybe food coloring, either on it's own or part of another ingredient
(like a chicken base).

kimberly

Somehow I don't think the Pennsylvania Dutch are into curry

Jill

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.

-sw

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.

the addition of turmeic wouldn't surprise me since they make so many
pickles and relishes which use it. They'd have it readily on hand.