On Mon, 5 Apr 2010 08:00:49 -0400, "piedmont" >
wrote:

> "sf" > wrote in message
> ...
> > 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.
>
> "Not an expert on gravy and need advice," Duh!

Is the point of your post to learn all about milk gravy? How many
people do you plan to feed? I wouldn't use 1/2 of fat/grease unless I
was making gravy for a crowd.



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