"Melba's Jammin'" > wrote in message
...
> In article >, "Janet Bostwick"
> > wrote:
>> Now I know for sure that you are from the mid-West. No one else I
>> know uses potato water to make gravy.
>
>> Janet
>
> Yer kidding! Waste not, want not.
> --
> -Barb, <www.jamlady.eboard.com>

Oh, I agree. I am from the mid-West, and I do use potato water for gravy.
It's just that I've spent all of my adult life being defensive about it and
converting a few. Potato water was always used to deglaze the pans from all
the big roasts and birds. Until I moved west, I assumed everyone did it
that way.
Janet

Janet Bostwick wrote:
> "Melba's Jammin'" > wrote in message
> ...
>
>>In article >, "Janet Bostwick"
> wrote:
>>
>>>Now I know for sure that you are from the mid-West. No one else I
>>>know uses potato water to make gravy.
>>
>>>Janet
>>
>>Yer kidding! Waste not, want not.
>>--
>>-Barb, <www.jamlady.eboard.com>
>
>
> Oh, I agree. I am from the mid-West, and I do use potato water for gravy.
> It's just that I've spent all of my adult life being defensive about it and
> converting a few. Potato water was always used to deglaze the pans from all
> the big roasts and birds. Until I moved west, I assumed everyone did it
> that way.
> Janet
>
>
I thought that everybody uses potato water for thickening soups and
gravies. I guess it's the potato starch that does it.

"Margaret Suran" > wrote in message
...
>
>
> Janet Bostwick wrote:
> > "Melba's Jammin'" > wrote in message
> > ...
> >
> >>In article >, "Janet Bostwick"
> > wrote:
> >>
> >
> >
> I thought that everybody uses potato water for thickening soups and
> gravies. I guess it's the potato starch that does it.
>

I've actually never heard of using potato water for thickening soups and
gravies. This is the first time!

kili

> "kilikini" writes:
>
>"Margaret Suran" wrote:
>> Janet Bostwick wrote:
>> > "Melba's Jammin' wrote:
>> >>"Janet Bostwick" wrote:
>> >>
>> I thought that everybody uses potato water for thickening soups and
>> gravies. I guess it's the potato starch that does it.
>>
>I've actually never heard of using potato water for thickening soups and
>gravies. This is the first time!

It doesn't... potato water is already at its thickest... adding to any liquid
thins the potato water.


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

kilikini wrote:

>>>
>> I thought that everybody uses potato water for thickening soups
>> and gravies. I guess it's the potato starch that does it.
>>
>
>
> I've actually never heard of using potato water for thickening
> soups and gravies. This is the first time!
>
> kili
>
Potato water or roux was used in our kitchen, but the potato water is
tasteless and roux has a definite flavor, which may not be wanted at
times.

The water in which wheat kernels are cooked also makes a fine
thickener for soups, or so I seem to remember and perhaps rice water,
too. I never tried either, but since potato water is so readily
available, I use it when needed. I am not above using a mashed up
piece of potato, when I need extra thick soup.

Maybe it is a regional thing, or an old fashioned one.

Margaret wrote:

> The water in which wheat kernels are cooked also makes a fine thickener
> for soups, or so I seem to remember and perhaps rice water, too.

To my tastes, the water in which wheat kernels are cooked makes a fine tea.

Bob

Margaret Suran > wrote in
:

>
>
> kilikini wrote:
>
>>>>
>>> I thought that everybody uses potato water for thickening soups
>>> and gravies. I guess it's the potato starch that does it.
>>>
>>
>>
>> I've actually never heard of using potato water for thickening
>> soups and gravies. This is the first time!
>>
>> kili
>>
> Potato water or roux was used in our kitchen, but the potato water is
> tasteless and roux has a definite flavor, which may not be wanted at
> times.
>
> The water in which wheat kernels are cooked also makes a fine
> thickener for soups, or so I seem to remember and perhaps rice water,
> too. I never tried either, but since potato water is so readily
> available, I use it when needed. I am not above using a mashed up
> piece of potato, when I need extra thick soup.
>
> Maybe it is a regional thing, or an old fashioned one.

I seldom have potato water when I need it. I keep a box of potato starch
to use in gravy and soup.

--
Wayne in Phoenix

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.

Margaret wrote:

> The water in which wheat kernels are cooked also makes a fine thickener
> for soups, or so I seem to remember and perhaps rice water, too.

To my tastes, the water in which wheat kernels are cooked makes a fine tea.

Bob

Margaret Suran > wrote in
:

>
>
> kilikini wrote:
>
>>>>
>>> I thought that everybody uses potato water for thickening soups
>>> and gravies. I guess it's the potato starch that does it.
>>>
>>
>>
>> I've actually never heard of using potato water for thickening
>> soups and gravies. This is the first time!
>>
>> kili
>>
> Potato water or roux was used in our kitchen, but the potato water is
> tasteless and roux has a definite flavor, which may not be wanted at
> times.
>
> The water in which wheat kernels are cooked also makes a fine
> thickener for soups, or so I seem to remember and perhaps rice water,
> too. I never tried either, but since potato water is so readily
> available, I use it when needed. I am not above using a mashed up
> piece of potato, when I need extra thick soup.
>
> Maybe it is a regional thing, or an old fashioned one.

I seldom have potato water when I need it. I keep a box of potato starch
to use in gravy and soup.

--
Wayne in Phoenix

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.

Margaret Suran > wrote in
:

>
>
> kilikini wrote:
>
>>>>
>>> I thought that everybody uses potato water for thickening soups
>>> and gravies. I guess it's the potato starch that does it.
>>>
>>
>>
>> I've actually never heard of using potato water for thickening
>> soups and gravies. This is the first time!
>>
>> kili
>>
> Potato water or roux was used in our kitchen, but the potato water is
> tasteless and roux has a definite flavor, which may not be wanted at
> times.
>
> The water in which wheat kernels are cooked also makes a fine
> thickener for soups, or so I seem to remember and perhaps rice water,
> too. I never tried either, but since potato water is so readily
> available, I use it when needed. I am not above using a mashed up
> piece of potato, when I need extra thick soup.
>
> Maybe it is a regional thing, or an old fashioned one.

I seldom have potato water when I need it. I keep a box of potato starch
to use in gravy and soup.

--
Wayne in Phoenix

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.

Margaret wrote:

> The water in which wheat kernels are cooked also makes a fine thickener
> for soups, or so I seem to remember and perhaps rice water, too.

To my tastes, the water in which wheat kernels are cooked makes a fine tea.

Bob

Margaret Suran > wrote in
:

>
>
> kilikini wrote:
>
>>>>
>>> I thought that everybody uses potato water for thickening soups
>>> and gravies. I guess it's the potato starch that does it.
>>>
>>
>>
>> I've actually never heard of using potato water for thickening
>> soups and gravies. This is the first time!
>>
>> kili
>>
> Potato water or roux was used in our kitchen, but the potato water is
> tasteless and roux has a definite flavor, which may not be wanted at
> times.
>
> The water in which wheat kernels are cooked also makes a fine
> thickener for soups, or so I seem to remember and perhaps rice water,
> too. I never tried either, but since potato water is so readily
> available, I use it when needed. I am not above using a mashed up
> piece of potato, when I need extra thick soup.
>
> Maybe it is a regional thing, or an old fashioned one.

I seldom have potato water when I need it. I keep a box of potato starch
to use in gravy and soup.

--
Wayne in Phoenix

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.

kilikini wrote:

>>>
>> I thought that everybody uses potato water for thickening soups
>> and gravies. I guess it's the potato starch that does it.
>>
>
>
> I've actually never heard of using potato water for thickening
> soups and gravies. This is the first time!
>
> kili
>
Potato water or roux was used in our kitchen, but the potato water is
tasteless and roux has a definite flavor, which may not be wanted at
times.

The water in which wheat kernels are cooked also makes a fine
thickener for soups, or so I seem to remember and perhaps rice water,
too. I never tried either, but since potato water is so readily
available, I use it when needed. I am not above using a mashed up
piece of potato, when I need extra thick soup.

Maybe it is a regional thing, or an old fashioned one.

> "kilikini" writes:
>
>"Margaret Suran" wrote:
>> Janet Bostwick wrote:
>> > "Melba's Jammin' wrote:
>> >>"Janet Bostwick" wrote:
>> >>
>> I thought that everybody uses potato water for thickening soups and
>> gravies. I guess it's the potato starch that does it.
>>
>I've actually never heard of using potato water for thickening soups and
>gravies. This is the first time!

It doesn't... potato water is already at its thickest... adding to any liquid
thins the potato water.


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

kilikini wrote:

>>>
>> I thought that everybody uses potato water for thickening soups
>> and gravies. I guess it's the potato starch that does it.
>>
>
>
> I've actually never heard of using potato water for thickening
> soups and gravies. This is the first time!
>
> kili
>
Potato water or roux was used in our kitchen, but the potato water is
tasteless and roux has a definite flavor, which may not be wanted at
times.

The water in which wheat kernels are cooked also makes a fine
thickener for soups, or so I seem to remember and perhaps rice water,
too. I never tried either, but since potato water is so readily
available, I use it when needed. I am not above using a mashed up
piece of potato, when I need extra thick soup.

Maybe it is a regional thing, or an old fashioned one.

Margaret Suran wrote:

> I thought that everybody uses potato water for thickening soups and
> gravies. I guess it's the potato starch that does it.
>
Potato and any number of other veggie waters (not
a strong veg though). But I don't keep them on
hand and only use them at the same meal I'm
cooking then for. And I'm not midwestern or
whatever the OP was who thought only people in her
area did this?
Goomba

"Margaret Suran" > wrote in message
...
>
>
> Janet Bostwick wrote:
> > "Melba's Jammin'" > wrote in message
> > ...
> >
> >>In article >, "Janet Bostwick"
> > wrote:
> >>
> >
> >
> I thought that everybody uses potato water for thickening soups and
> gravies. I guess it's the potato starch that does it.
>

I've actually never heard of using potato water for thickening soups and
gravies. This is the first time!

kili

"Margaret Suran" > wrote in message
...
>
>
> Janet Bostwick wrote:
> > "Melba's Jammin'" > wrote in message
> > ...
> >
> >>In article >, "Janet Bostwick"
> > wrote:
> >>
> >
> >
> I thought that everybody uses potato water for thickening soups and
> gravies. I guess it's the potato starch that does it.
>

I've actually never heard of using potato water for thickening soups and
gravies. This is the first time!

kili

Margaret Suran wrote:

> I thought that everybody uses potato water for thickening soups and
> gravies. I guess it's the potato starch that does it.
>
Potato and any number of other veggie waters (not
a strong veg though). But I don't keep them on
hand and only use them at the same meal I'm
cooking then for. And I'm not midwestern or
whatever the OP was who thought only people in her
area did this?
Goomba

Janet Bostwick wrote:
> "Melba's Jammin'" > wrote in message
> ...
>
>>In article >, "Janet Bostwick"
> wrote:
>>
>>>Now I know for sure that you are from the mid-West. No one else I
>>>know uses potato water to make gravy.
>>
>>>Janet
>>
>>Yer kidding! Waste not, want not.
>>--
>>-Barb, <www.jamlady.eboard.com>
>
>
> Oh, I agree. I am from the mid-West, and I do use potato water for gravy.
> It's just that I've spent all of my adult life being defensive about it and
> converting a few. Potato water was always used to deglaze the pans from all
> the big roasts and birds. Until I moved west, I assumed everyone did it
> that way.
> Janet
>
>
I thought that everybody uses potato water for thickening soups and
gravies. I guess it's the potato starch that does it.

Janet Bostwick wrote:
> "Melba's Jammin'" > wrote in message
> ...
>
>>In article >, "Janet Bostwick"
> wrote:
>>
>>>Now I know for sure that you are from the mid-West. No one else I
>>>know uses potato water to make gravy.
>>
>>>Janet
>>
>>Yer kidding! Waste not, want not.
>>--
>>-Barb, <www.jamlady.eboard.com>
>
>
> Oh, I agree. I am from the mid-West, and I do use potato water for gravy.
> It's just that I've spent all of my adult life being defensive about it and
> converting a few. Potato water was always used to deglaze the pans from all
> the big roasts and birds. Until I moved west, I assumed everyone did it
> that way.
> Janet
>
>
I thought that everybody uses potato water for thickening soups and
gravies. I guess it's the potato starch that does it.