In article .com>,
"aem" > wrote:

> Goomba38 wrote:
> > OmManiPadmeOmelet wrote:
> >
> > > In article >,
> > > Goomba38 > wrote:
> > >
> > >
> > >>Ok.. perhaps just one of them
> > >>This "dog licking the pan" thread prompts me to admit my dirty little
> > >>secret. My poor dog only gets to lick the pan _after_ I first get to
> > >>pick at it. I LOVE the little burned bits and caramalized juices on a
> > >>baking dish/roasting pan. Sometimes I like the dark, gooey bits better
> > >>than the food itself, lol. I like to take a spatula and dig at the pan
> > >>first...then the dog can have at it. LOL
> > >
> > >
> > > That is why pan drippings make the best gravy....... ;-)
> > >
> > > The carmelized bits.
> > >
> > > Cheers!
> >
> > Sure, I know that. Doesn't everyone? LOL
> > But that said, I don't always make gravy with meatloaf or other things I
> > roast or bake.
> > Does anyone else like to pick at them and eat them??
>
> No. Put the pan on the burner, splash in some wine, or Madeira, or
> vermouth, or gin, or chicken stock, or whatever liquid is handy, bring
> to boil. Scrape with the wooden spoon or spatula. Add an herb if
> appropriate, salt, pepper, and pour it over the meat. Total elapsed
> time 2 to 3 minutes. The pan sauce is SO much better than the bits
> themselves. -aem
>

Now that's a thought...
Never tried Madeira.
Will Merlot do?
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson