On Wed 26 Oct 2005 01:47:03p, OmManiPadmeOmelet wrote in rec.food.cooking:

> 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?

It will "do", but Madeira would be better. Madeira is a fortified wine
with different characteristics. My two favorite types are Sercial madeira
(dry), and Malmsey Madeira (sweeter). Madeira is a heavier wine than most
others, but it lends itself extremely well to cooking.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974