"Wayne Boatwright" <wayneboatwright_at_gmail.com> wrote
>
> Don't freeze the gravy, as the texture is often spoiled by freezing, but
do
> freeze the drippings and pan juices. You will be able to make good gravy
> from that.

Good to know!

>
> Another thing you might use when you have nothing homemade to work with
are
> products like "Better Than Bouillon". They are miles better than bouillon
> cubes or granules.
>
> http://tinyurl.com/nc69
>

This might be the answer to my meatloaf and gravy problems. I bookmarked
the page, it looks like a great site. Do you actually shop there or was that
for illustration only?



--
Posted via a free Usenet account from http://www.teranews.com