In article >,
"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. 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.

--
Dan Abel
Petaluma, California USA

On Nov 26, 6:06*pm, "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. * *Several months ago
>
> 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. 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.

On Nov 28, 1:01*am, "
> wrote:
> On Nov 26, 6:06*pm, "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. * *Several months ago
>
> > 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. 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.

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

> "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.

MY MAWMAW MAKES THE BEST TURKEY GRAVY EVER.

"Dan Abel" wrote
> "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).

On Fri, 27 Nov 2009 20:49:59 -0800, Dan Abel wrote:

> In article >,
> "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. 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.

no, i think he really *is* a dick, and proud of *that*.

your pal,
blake

"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.

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?

"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.

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 ;-)

> 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
> 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.

"Food Snob®" wrote
<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.

In article >,
"cshenk" > 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.

--
Dan Abel
Petaluma, California USA

"Dan Abel" > 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.

"blake murphy" > wrote in message
...
> On Fri, 27 Nov 2009 20:49:59 -0800, Dan Abel wrote:
>
>> In article >,
>> "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. 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.
>
> no, i think he really *is* a dick, and proud of *that*.
>

DING DING DING DING! You won first prize, a crimson camisole with matching
g-string!

"cshenk" > wrote in message
...
> "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!

"cybercat" wrote
> "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.

On Nov 28, 11:14*am, "cshenk" > wrote:
> "Food Snob®" wrote
> <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.

Who the heck needs to ask me? Probably every single person here could
answer.

--Bryan

Marlena S. wrote:

> MY MAWMAW MAKES THE BEST TURKEY GRAVY EVER.


Now sqwertz has a WEBTV sock...!!!


--
Best
Greg

On Nov 28, 3:14*am, Food Snob® > wrote:
> On Nov 28, 1:01*am, "
>
>
>
> > wrote:
> > On Nov 26, 6:06*pm, "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. * *Several months ago
>
> > > 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. 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.
>
> 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?

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.

In article
>,
Dan Abel > 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.
--
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>

Subscribe:

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.
--
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>

Subscribe:

In article >,
"cshenk" > 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.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

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In article >,
"cshenk" > 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. :-)
--
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>

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In article >,
"cshenk" > 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!
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

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In article
>,
" > 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.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

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On Sun, 29 Nov 2009 21:26:42 -0600, Omelet >
wrote:

>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.

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.

In article >,
brooklyn1 > wrote:

> ain't pizza just an open faced cheese sammich with
> gravy.

Tomato "gravy". <g>
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

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"brooklyn1" wrote

> 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.

On Dec 1, 5:09*pm, "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.

--Bryan

"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. People will like you fine if you
actually post something relevant instead of 'foodsnob' type things.

In article >,
"cshenk" > 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

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/OMPOmelet>

Subscribe:

On Dec 1, 8:51*pm, Omelet > wrote:
> In article >,
>
> *"cshenk" > 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

On Dec 1, 5:42*pm, "cshenk" > wrote:
> "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

On Tue, 1 Dec 2009 15:35:50 -0800 (PST), Food Snob®
> wrote:

>On Dec 1, 5:09*pm, "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.
>
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

On Nov 26, 8:54*pm, Omelet > wrote:
> In article
> >,
> *Food Snob® > 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>

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

"cshenk" > wrote in message
...
> "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. People will like you fine if you
> actually post something relevant instead of 'foodsnob' type things.
>
I think the term you want is ASSHOLE.

In article >, gravesend10
@verizon.net says...
>
> On Sun, 29 Nov 2009 21:26:42 -0600, Omelet >
> wrote:
>
> >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.
>
> 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.

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.

On Wed, 2 Dec 2009 01:46:30 -0500, "cybercat" >
wrote:

>
>"cshenk" > wrote in message
...
>> "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. People will like you fine if you
>> actually post something relevant instead of 'foodsnob' type things.
>>
>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.


--
I love cooking with wine.
Sometimes I even put it in the food.

On Wed, 2 Dec 2009 02:37:11 -0500, T >
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!

--
I love cooking with wine.
Sometimes I even put it in the food.

Omelet wrote:

>
> 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