My conclusion on the chili question
> You'd probably laugh your head off at the way I make gravy for our
> Thanksgiving and other occasions. But I think it's the basic Roux method. I
> use the drippings from the roast, grease and all, put in pan, add flour bit
> by bit, stirring constantly, keep it going as the liquid evaporates and the
> roux get's thicker and browner. Then toward the end I add milk or broth or
> combination and stirr the bejeezus while doing it.
What other way is there to make gravy?
Jack
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