Margaret Suran wrote:

> I thought that everybody uses potato water for thickening soups and
> gravies. I guess it's the potato starch that does it.
>
Potato and any number of other veggie waters (not
a strong veg though). But I don't keep them on
hand and only use them at the same meal I'm
cooking then for. And I'm not midwestern or
whatever the OP was who thought only people in her
area did this?
Goomba