In article ,
Damsel in dis Dress wrote:



Got a gravy recipe to share?


Like I said, it's pot roast. If you have a favorite way to make gravy
for pot roast, it's the same.

--
Dan Abel

Petaluma, California, USA

On Tue 20 Dec 2005 10:17:05p, Thus Spake Zarathustra, or was it Dan Abel?

In article ,
Damsel in dis Dress wrote:



Got a gravy recipe to share?


Like I said, it's pot roast. If you have a favorite way to make gravy
for pot roast, it's the same.


In cooking method alone.

--
Wayne Boatwright *¿*
_____________________________________________

A chicken in every pot is a *LOT* of chicken!

"Dan Abel" wrote:
I don't remember ever marinating pot roast. Sounds like a good idea.
What do you use?

Wine or beer, or maybe even fruit juice (like apple juice and some lemon
juice if with pork) with some compatible spices. But most of the time not.
It has to be something you want to end up in the cooking liquid. Whether it
adds that much flavor, I'm not sure. For years I've been considering
injecting a piece of meat with a marinade overnight, just like I did with
deep fried turkey, but haven't actually done it yet. I have all the needles
and such, but not the motivation as of yet.

I agree with the last part. If somebody serves sauerbraten with the
gingersnaps, I won't turn up my nose at it and go sulk in my room, but
if I am cooking, I doubt there will be gingersnaps in it. Just my
personal preference.

I guess it depends whether you enjoy snacking on the gingersnaps on the
side. I wouldn't go out an buy a bag of gingersnaps just for the
sauerbraten. I alluded to the hazard of having the gingersnaps around
though... one might eat them all before one makes the sauerbraten. I have
successfully resisted that temptation and not opened the bag yet... today is
the day I'm making the sauerbraten.

--
( #wff_ng_7# at #verizon# period #net# )

In article ,
Goomba38 wrote:

Dan Abel wrote:

I agree with the last part. If somebody serves sauerbraten with the
gingersnaps, I won't turn up my nose at it and go sulk in my room, but
if I am cooking, I doubt there will be gingersnaps in it. Just my
personal preference.

The thing is.. you don't know the gingersnaps are in there. Honest. It
just enrichens the flavor and gravy.
Goomba

I agree. Its one of those weird things. You don't know that they're in
there, but you know when they're not. I don't know how that can be, but
there it is. A culinary mystery.

Regards,
Dave

--
Living in the Ozarks
For email, edu will do.

Regardless of what doesn't happen, there's always someone who knew it wouldn't.
R. Henry

"Dave W." wrote:
I agree. Its one of those weird things. You don't know that they're in
there, but you know when they're not. I don't know how that can be, but
there it is. A culinary mystery.

Sort of like anchovies! ;-)

--
( #wff_ng_7# at #verizon# period #net# )