OK, so you roast the turkey, pour the juices into a cup or something,
skim off the fat that rises to the top. So what is that stuff that's
left? The stuff you use to make gravy.

>OK, so you roast the turkey, pour the juices into a cup or something,
>skim off the fat that rises to the top. So what is that stuff that's
>left? The stuff you use to make gravy.

Your question is not clearly presented. The stuff that's left where? In the
"cup or something"? Or on the bottom of the pan?

What I call "drippings" and use to make gravy is what's in the bottom of the
pan, less some portion--not all--of the fat that I pour out and throw away.
Drippings include the remaining fat and the partially burned protein/blood
solids on the bottom of the pan, as well as whatever "juices" have not yet
burned or evaporated by the time the roasting is completed.

Neil

>OK, so you roast the turkey, pour the juices into a cup or something,
>skim off the fat that rises to the top. So what is that stuff that's
>left? The stuff you use to make gravy.

Your question is not clearly presented. The stuff that's left where? In the
"cup or something"? Or on the bottom of the pan?

What I call "drippings" and use to make gravy is what's in the bottom of the
pan, less some portion--not all--of the fat that I pour out and throw away.
Drippings include the remaining fat and the partially burned protein/blood
solids on the bottom of the pan, as well as whatever "juices" have not yet
burned or evaporated by the time the roasting is completed.

Neil

On 11 Dec 2004 14:32:04 GMT, (WardNA) wrote:

>>OK, so you roast the turkey, pour the juices into a cup or something,
>>skim off the fat that rises to the top. So what is that stuff that's
>>left? The stuff you use to make gravy.
>
>Your question is not clearly presented. The stuff that's left where? In the
>"cup or something"? Or on the bottom of the pan?
>
>What I call "drippings" and use to make gravy is what's in the bottom of the
>pan, less some portion--not all--of the fat that I pour out and throw away.
>Drippings include the remaining fat and the partially burned protein/blood
>solids on the bottom of the pan, as well as whatever "juices" have not yet
>burned or evaporated by the time the roasting is completed.
>
>Neil

That's what I mean, that liquid that's left over WITHOUT the fat in
the cup.
So it's blood and stuff?

On 11 Dec 2004 14:32:04 GMT, (WardNA) wrote:

>>OK, so you roast the turkey, pour the juices into a cup or something,
>>skim off the fat that rises to the top. So what is that stuff that's
>>left? The stuff you use to make gravy.
>
>Your question is not clearly presented. The stuff that's left where? In the
>"cup or something"? Or on the bottom of the pan?
>
>What I call "drippings" and use to make gravy is what's in the bottom of the
>pan, less some portion--not all--of the fat that I pour out and throw away.
>Drippings include the remaining fat and the partially burned protein/blood
>solids on the bottom of the pan, as well as whatever "juices" have not yet
>burned or evaporated by the time the roasting is completed.
>
>Neil

That's what I mean, that liquid that's left over WITHOUT the fat in
the cup.
So it's blood and stuff?

In article >, OhMy >
writes:

>OK, so you roast the turkey, pour the juices into a cup or something,
>skim off the fat that rises to the top. So what is that stuff that's
>left? The stuff you use to make gravy.

Fond.


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

In article >, OhMy >
writes:

>OK, so you roast the turkey, pour the juices into a cup or something,
>skim off the fat that rises to the top. So what is that stuff that's
>left? The stuff you use to make gravy.

Fond.


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

In article >, (PENMART01) wrote:
>In article >, OhMy >
>writes:
>
>>OK, so you roast the turkey, pour the juices into a cup or something,
>>skim off the fat that rises to the top. So what is that stuff that's
>>left? The stuff you use to make gravy.
>
>Fond.

Ah... Takes me back to The Old Days when the dripping from my
grandmother's Sunday roast sirloin (in the days when you actually got
the fillet included in the middle of the roast) was solidified in the
kero fridge and I could spread the fond(?) [that's a new term to me,
but you make it sound like the stuff I mean that was found in the
enamel panican under the layer of fat] on a couple of slices of bread
for a light evening meal before we went back to town. Yummy!

Cheers, Phred.

--
LID

In article >, (PENMART01) wrote:
>In article >, OhMy >
>writes:
>
>>OK, so you roast the turkey, pour the juices into a cup or something,
>>skim off the fat that rises to the top. So what is that stuff that's
>>left? The stuff you use to make gravy.
>
>Fond.

Ah... Takes me back to The Old Days when the dripping from my
grandmother's Sunday roast sirloin (in the days when you actually got
the fillet included in the middle of the roast) was solidified in the
kero fridge and I could spread the fond(?) [that's a new term to me,
but you make it sound like the stuff I mean that was found in the
enamel panican under the layer of fat] on a couple of slices of bread
for a light evening meal before we went back to town. Yummy!

Cheers, Phred.

--
LID

It's meat juices. It's not "blood." Blood proper is drained from the
animal at slaughter. What's left has a special name I can't think of
at the moment. My granny used to call what collects in the roasting
pan as "goodness." Essentially, that's all it is.

It's meat juices. It's not "blood." Blood proper is drained from the
animal at slaughter. What's left has a special name I can't think of
at the moment. My granny used to call what collects in the roasting
pan as "goodness." Essentially, that's all it is.

>ceroni@yahoo yawns:
>
>It's meat juices. It's not "blood." Blood proper is drained from the
>animal at slaughter. What's left has a special name I can't think of
>at the moment. My granny used to call what collects in the roasting
>pan as "goodness." Essentially, that's all it is.

I got your special name, you dumb dreck... your granny wears army boots... it's
friggin' "ceronis' like you give all WOPs a bad rap! <g>

Ahahahahahahaha....



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

>ceroni@yahoo yawns:
>
>It's meat juices. It's not "blood." Blood proper is drained from the
>animal at slaughter. What's left has a special name I can't think of
>at the moment. My granny used to call what collects in the roasting
>pan as "goodness." Essentially, that's all it is.

I got your special name, you dumb dreck... your granny wears army boots... it's
friggin' "ceronis' like you give all WOPs a bad rap! <g>

Ahahahahahahaha....



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

PENMART01 wrote:
>> ceroni@yahoo yawns:
>>
>> It's meat juices. It's not "blood." Blood proper is drained from the
>> animal at slaughter. What's left has a special name I can't think of
>> at the moment. My granny used to call what collects in the roasting
>> pan as "goodness." Essentially, that's all it is.
>
> I got your special name, you dumb dreck... your granny wears army
> boots... it's friggin' "ceronis' like you give all WOPs a bad rap! <g>
>
> Ahahahahahahaha....
>

ri_ceroni...isn't that the San Francisco treat?
LOL Rice-a-Roni
Bwahahahahahahahahahah!





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

PENMART01 wrote:
>> ceroni@yahoo yawns:
>>
>> It's meat juices. It's not "blood." Blood proper is drained from the
>> animal at slaughter. What's left has a special name I can't think of
>> at the moment. My granny used to call what collects in the roasting
>> pan as "goodness." Essentially, that's all it is.
>
> I got your special name, you dumb dreck... your granny wears army
> boots... it's friggin' "ceronis' like you give all WOPs a bad rap! <g>
>
> Ahahahahahahaha....
>

ri_ceroni...isn't that the San Francisco treat?
LOL Rice-a-Roni
Bwahahahahahahahahahah!





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

PENMART01 wrote:
> In article >, OhMy >
> writes:
>
>
>>OK, so you roast the turkey, pour the juices into a cup or something,
>>skim off the fat that rises to the top. So what is that stuff that's
>>left? The stuff you use to make gravy.
>
>
> Fond.

Water. Mammals and birds, like humans, are mostly water.

PENMART01 wrote:
> In article >, OhMy >
> writes:
>
>
>>OK, so you roast the turkey, pour the juices into a cup or something,
>>skim off the fat that rises to the top. So what is that stuff that's
>>left? The stuff you use to make gravy.
>
>
> Fond.

Water. Mammals and birds, like humans, are mostly water.

> Larry Swine snouts:
>
>>PENMART01 wrote:
> writes:
>>>
>>>OK, so you roast the turkey, pour the juices into a cup or something,
>>>skim off the fat that rises to the top. So what is that stuff that's
>>>left? The stuff you use to make gravy.
>>
>>
>> Fond.
>
>Water. Mammals and birds, like humans, are mostly water.

Your brain is ALL water.



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

> Larry Swine snouts:
>
>>PENMART01 wrote:
> writes:
>>>
>>>OK, so you roast the turkey, pour the juices into a cup or something,
>>>skim off the fat that rises to the top. So what is that stuff that's
>>>left? The stuff you use to make gravy.
>>
>>
>> Fond.
>
>Water. Mammals and birds, like humans, are mostly water.

Your brain is ALL water.



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

On Sat, 11 Dec 2004 13:11:00 GMT, OhMy >
scribbled some thoughts:


>OK, so you roast the turkey, pour the juices into a cup or something,
>skim off the fat that rises to the top. So what is that stuff that's
>left? The stuff you use to make gravy.


If when you roasted the bird there was nothing on the
outside in the pan and after you are done roasting the bird,
all the fat and juices that have accumulated in the pan,
THAT is the drippings, what drips off the bird, a powder
would fall, but a liquid would drip. You make the gravy
from the liquid (fat, blood, juice, etc...) that has
accumulated in the bottom of the pan. Some even use the
giblets in the gravy for extra flavor and texture.

--

Sincerely, | NOTE: Best viewed in a fixed pitch font
| (©) (©)
Andrew H. Carter | ------ooo--(_)--ooo------
d(-_-)b | /// \\\

On Sat, 11 Dec 2004 13:11:00 GMT, OhMy >
scribbled some thoughts:


>OK, so you roast the turkey, pour the juices into a cup or something,
>skim off the fat that rises to the top. So what is that stuff that's
>left? The stuff you use to make gravy.


If when you roasted the bird there was nothing on the
outside in the pan and after you are done roasting the bird,
all the fat and juices that have accumulated in the pan,
THAT is the drippings, what drips off the bird, a powder
would fall, but a liquid would drip. You make the gravy
from the liquid (fat, blood, juice, etc...) that has
accumulated in the bottom of the pan. Some even use the
giblets in the gravy for extra flavor and texture.

--

Sincerely, | NOTE: Best viewed in a fixed pitch font
| (©) (©)
Andrew H. Carter | ------ooo--(_)--ooo------
d(-_-)b | /// \\\

On Sat, 11 Dec 2004 15:00:19 GMT, OhMy >
scribbled some thoughts:


>On 11 Dec 2004 14:32:04 GMT, (WardNA) wrote:
>
>>>OK, so you roast the turkey, pour the juices into a cup or something,
>>>skim off the fat that rises to the top. So what is that stuff that's
>>>left? The stuff you use to make gravy.
>>
>>Your question is not clearly presented. The stuff that's left where? In the
>>"cup or something"? Or on the bottom of the pan?
>>
>>What I call "drippings" and use to make gravy is what's in the bottom of the
>>pan, less some portion--not all--of the fat that I pour out and throw away.
>>Drippings include the remaining fat and the partially burned protein/blood
>>solids on the bottom of the pan, as well as whatever "juices" have not yet
>>burned or evaporated by the time the roasting is completed.
>>
>>Neil
>
>That's what I mean, that liquid that's left over WITHOUT the fat in
>the cup.
>So it's blood and stuff?


If you don't want the fat, then cook rice instead. The fat
adds flavor to it. Just like cholesterol, that which you
take in is that much less your body needs to produce, to a
degree. For weight management it's not necessarily what you
eat, but how much. Prolly the only special consideration is
for people with diabetes hence watch sugar intake.

On Sat, 11 Dec 2004 15:00:19 GMT, OhMy >
scribbled some thoughts:


>On 11 Dec 2004 14:32:04 GMT, (WardNA) wrote:
>
>>>OK, so you roast the turkey, pour the juices into a cup or something,
>>>skim off the fat that rises to the top. So what is that stuff that's
>>>left? The stuff you use to make gravy.
>>
>>Your question is not clearly presented. The stuff that's left where? In the
>>"cup or something"? Or on the bottom of the pan?
>>
>>What I call "drippings" and use to make gravy is what's in the bottom of the
>>pan, less some portion--not all--of the fat that I pour out and throw away.
>>Drippings include the remaining fat and the partially burned protein/blood
>>solids on the bottom of the pan, as well as whatever "juices" have not yet
>>burned or evaporated by the time the roasting is completed.
>>
>>Neil
>
>That's what I mean, that liquid that's left over WITHOUT the fat in
>the cup.
>So it's blood and stuff?


If you don't want the fat, then cook rice instead. The fat
adds flavor to it. Just like cholesterol, that which you
take in is that much less your body needs to produce, to a
degree. For weight management it's not necessarily what you
eat, but how much. Prolly the only special consideration is
for people with diabetes hence watch sugar intake.

>It's not "blood." Blood proper is drained from the
>animal at slaughter.

Even a kosher butcher does not remove all the blood; it is, after all, what
makes red meat red, and anyone who has pierced an underdone chicken will see
some of the red stuff emerging.

Neil

>It's not "blood." Blood proper is drained from the
>animal at slaughter.

Even a kosher butcher does not remove all the blood; it is, after all, what
makes red meat red, and anyone who has pierced an underdone chicken will see
some of the red stuff emerging.

Neil

On Sat, 11 Dec 2004 13:11:00 GMT, OhMy > wrote:

>OK, so you roast the turkey, pour the juices into a cup or something,
>skim off the fat that rises to the top. So what is that stuff that's
>left? The stuff you use to make gravy.

Yes. it is. Turkey juice.

> Q grunts:
>
OhMy > wrote:
>
>>OK, so you roast the turkey, pour the juices into a cup or something,
>>skim off the fat that rises to the top. So what is that stuff that's
>>left? The stuff you use to make gravy.
>
>Yes. it is. Turkey juice.

Yet another functionally illiterate *******... who won't give their name,
figuring someone would actually want to steal their ID. NOT!



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

> Q grunts:
>
OhMy > wrote:
>
>>OK, so you roast the turkey, pour the juices into a cup or something,
>>skim off the fat that rises to the top. So what is that stuff that's
>>left? The stuff you use to make gravy.
>
>Yes. it is. Turkey juice.

Yet another functionally illiterate *******... who won't give their name,
figuring someone would actually want to steal their ID. NOT!



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

> (WardNA) writes:
>
>>It's not "blood." Blood proper is drained from the
>>animal at slaughter.
>
>Even a kosher butcher does not remove all the blood; it is, after all, what
>makes red meat red, and anyone who has pierced an underdone chicken will see
>some of the red stuff emerging.

It's not blood.. any remaining blood would have long ago clotted and be easily
recognized as such. What you see oozing from cooking meat is fluid from the
animals lymphatic system. Any blood still remaining in the flesh would further
coagulate with the application of heat, it would not ooze... I've yet to see
blood clots emerging from a rare steak... I'd think no one would ever eat steak
again.


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

> (WardNA) writes:
>
>>It's not "blood." Blood proper is drained from the
>>animal at slaughter.
>
>Even a kosher butcher does not remove all the blood; it is, after all, what
>makes red meat red, and anyone who has pierced an underdone chicken will see
>some of the red stuff emerging.

It's not blood.. any remaining blood would have long ago clotted and be easily
recognized as such. What you see oozing from cooking meat is fluid from the
animals lymphatic system. Any blood still remaining in the flesh would further
coagulate with the application of heat, it would not ooze... I've yet to see
blood clots emerging from a rare steak... I'd think no one would ever eat steak
again.


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

"OhMy" > wrote in message
...
> OK, so you roast the turkey, pour the juices into a cup or something,
> skim off the fat that rises to the top. So what is that stuff that's
> left? The stuff you use to make gravy.

In my world, the "drippings" is the fat you skimmed off. That is what
drippings a meat fats.

Charliam

"OhMy" > wrote in message
...
> OK, so you roast the turkey, pour the juices into a cup or something,
> skim off the fat that rises to the top. So what is that stuff that's
> left? The stuff you use to make gravy.

In my world, the "drippings" is the fat you skimmed off. That is what
drippings a meat fats.

Charliam

Charles Gifford wrote:

> In my world, the "drippings" is the fat you skimmed off. That is what
> drippings a meat fats.

There is more than just fat. There are juices and those crusty little
caramelized bits, some of which stick to the bottom of the pan and are
loosened up by deglazing. When you pour off the drippings to prepare to
make gravy the fat rises to the top and you pour off most of that, but save
the good stuff at the bottom. That is where you get the flavour and colour
for your gravy.

Charles Gifford wrote:

> In my world, the "drippings" is the fat you skimmed off. That is what
> drippings a meat fats.

There is more than just fat. There are juices and those crusty little
caramelized bits, some of which stick to the bottom of the pan and are
loosened up by deglazing. When you pour off the drippings to prepare to
make gravy the fat rises to the top and you pour off most of that, but save
the good stuff at the bottom. That is where you get the flavour and colour
for your gravy.

>"OhMy" wrote:
>> OK, so you roast the turkey, pour the juices into a cup or something,
>> skim off the fat that rises to the top. So what is that stuff that's
>> left? The stuff you use to make gravy.
>
>In my world, the "drippings" is the fat you skimmed off. That is what
>drippings a meat fats.
>
>Charliam

In my world "drippings" is a venereal disease. . . . well, it's when your meat
drips! LOL


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

>"OhMy" wrote:
>> OK, so you roast the turkey, pour the juices into a cup or something,
>> skim off the fat that rises to the top. So what is that stuff that's
>> left? The stuff you use to make gravy.
>
>In my world, the "drippings" is the fat you skimmed off. That is what
>drippings a meat fats.
>
>Charliam

In my world "drippings" is a venereal disease. . . . well, it's when your meat
drips! LOL


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

Neil...turn your hand over and look at your veins. What color are
they? Right. BLUE. Blood only turns red when exposed to air. Blood
proper is not what you're seeing when you look at undercooked meat.
There's a scientific name for it. I think it's myoglobin? Something
like that.

Neil...turn your hand over and look at your veins. What color are
they? Right. BLUE. Blood only turns red when exposed to air. Blood
proper is not what you're seeing when you look at undercooked meat.
There's a scientific name for it. I think it's myoglobin? Something
like that.

You're certainly very clever, Bob. Yes...I am that San Francisco
Treat. But now I live in NY. ;-)

You're certainly very clever, Bob. Yes...I am that San Francisco
Treat. But now I live in NY. ;-)