On Sun, 04 Apr 2010 18:00:49 -0400, piedmont > wrote:

> Not an expert on gravy and need advice, I got basically pure fat
> drippings from my pork shoulder, I was thinking to dilute 1/2 cup of fat
> with 1/2 cup of milk, then use that for gravy, am i off target, usually
> I use dripping from a bird but the pure fat is throwing me off.

Do you usually make milk gravy? I don't, so I wonder if you know what
you're doing.

--
Forget the health food. I need all the preservatives I can get.