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cybercat

<Alan > wrote

> >Bouillon cubes are what I've always used to make gravy.
>
> Well, yeah, but they're usually mediocre in flavor and have LOTS of
> salt in them.

And other weird chemicals, too, last time I looked. One of the
reasons I learned to braise meat was so that I do not have to
use boullion. To me, it just tastes like it is bad for me, and
nothing like real broth.

>
> If I don't cook some meat which leaves good drippings for gravy, I
> usually just put butter on the potatoes. . .
>
> Once every couple of years, I actually roast a turkey so that I can
> have:
>
> 1. stuffing actually baked in the bird
> 2. gravy made from the drippings.
>
> I could eat the stuffing and potatoes with that gravy for weeks, and
> never feel the need to Actually Eat The Turkey. . . .
>
> :-)
>

Ohhh, man, me too! But I like the turkey too. Why is turkey gravy
just the best? I have never realized that before!

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