In article >,
"James Silverton" > wrote:

> cybercat wrote on Wed, 14 Jan 2009 15:53:33 -0500:
>
>
> > "Melba's Jammin'" > wrote in
> > message ...
> >> In article
> >>
> >> .com>, Goro > wrote:
> >>
> >>> A friend of mine recently made a standing rib roast and
> >>> attempted to make the accompanying jus for it and it didn't turn out
> >>> at all. He used the Emeril recipe (i don't have
> >>> it, sorry) and the result was terrible. The liquid in the
> >>> roasting pan all evaporated and burned and the result was a quite
> >>> nasty bit. My friend used a pyrex pan (I guess
> >>> instead of a proper roasting pan he used a 16x9 baking
> >>> dish). I thought that might be the problem, though I'm not sure.
> >>>
> >>> Does anyone have any insight into this that I could pass on?
> >>>
> >>> thx
> >>> -goro-
> >>
> >> I made some for Christmas dinner's beast roast. I used beef base
> >> with water in a small saucepan and simmered a grated
> >> carrot and some celery and some onion, I believe, for maybe
> >> 5-10 minutes, then strained out the vegetables. It was very good.
> >> Dilute it with water (and a wee dram of red wine,
> >> maybe?) so it's not overly salty-tasting. --
>
> > How weird. Why didn't the roast make its own?
>
>
> I guess people use terms like juice and gravy differently. If I had
> something "au jus" I would expect the stuff to have been produced from
> the meat and not thickened tho' I'd allow some seasoning. Anything else
> is "gravy" to me.

:-) My liquid "juice" was liquid and not thickened with anything. I
would never have called it gravy.
--
-Barb, Mother Superior, HOSSSPoJ
<http://www.caringbridge.org/visit/amytaylor>
December 27, 2008, 7:30 a.m.: "I have fixed my roof,
I have mended my fences; now let the winter winds blow."