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wtf no gravy
- Thread starter asdfghwy
- Start date
russ69
Backside Slider
Taters don't make gravy, the turkey makes the gravy.
Sharky
Well-known member
Pretty sure not having gravy is suffice t to kick any jackwagons ass.
wazzuFreddo
WuTang is 4 the children
That is almost as bad as a friend who said he would bring the beer to a Super Bowl party and showed up with a pineapple.
72SBC
Doesn't really care
That guy is badass.
littlebeast
i feel… motivated
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meat sludge helps for more savory flavor, but is completely unnecessary for making gravy. melt a little shortening over high heat, add flour, for brown gravy, cook til crumbly, almost dry, but still molten and bubbling, and very dark, almost burnt, add water, stir until thickened and smooth, and season. for white gravy, cook til molten and bubbling and barely turning a very light shade of brown, add water (or cream for thicker gravy), and season. Voilà
russ69
Backside Slider
Tater guy ain't got no meat sludge...
Johndicezx9
Rolls with it...
Butter... lots of it.
MrIncredible
Is fintastic
Way to be thankful.
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SlideSF
Threadkiller
Worst was when a guy was supposed to bring the beer and showed up with a keg of Sierra Nevada, but no tub, no ice, and no tapper. Plus the beer was warm. Hey, like thanks a LOT!
nbean16
The Art of Seduction
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meat sludge helps for more savory flavor, but is completely unnecessary for making gravy. melt a little shortening over high heat, add flour, for brown gravy, cook til crumbly, almost dry, but still molten and bubbling, and very dark, almost burnt, add water, stir until thickened and smooth, and season. for white gravy, cook til molten and bubbling and barely turning a very light shade of brown, add water (or cream for thicker gravy), and season. Voilà
You just made burnt flower paste. Not gravy.
Lex Talionis
Inciteful
Skip all that fancy stuff:meat sludge helps for more savory flavor, but is completely unnecessary for making gravy. ... Voilà
Here's a turkey made from flowers, for you:
Lex
Bay Arean
Well-known member
hard to believe. otherwise that is an awesome fail. clueless cubed.
just had my first vegetarian tday meal. cook worked her butt off and it was great. this may be my first tday without waking up in the middle of the night with toxic turkey heartburn. i cant eat the stuff anymore without feeling weird later
ps. taters is aweird thing to potluck. they need to be made on the spot
Last edited:
Hooli
Bonafide
meat sludge helps for more savory flavor, but is completely unnecessary for making gravy. melt a little shortening over high heat, add flour, for brown gravy, cook til crumbly, almost dry, but still molten and bubbling, and very dark, almost burnt, add water, stir until thickened and smooth, and season. for white gravy, cook til molten and bubbling and barely turning a very light shade of brown, add water (or cream for thicker gravy), and season. Voilà
Exactly how is should be made.
How old are you?
wazzuFreddo
WuTang is 4 the children
TripleSeven
...
arty
nbean16
The Art of Seduction
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Corse, 2007 Honda CBR600RR, 2000 Yamaha YZF-600R (sold)
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littlebeast
i feel… motivated
- Joined
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- CA historical landmark #399
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- the red witch + the green goblin
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- hey you
you have incredible powers of insight into something you have never seen or tasted. on second thought, i am being an ass (apologies), this method of preparation is so common, it's 'literally' guaranteed that you have had gravy prepared this way, whether you've known it at the time or not. but hey - whatever heretofore unspecified thing you are doing in your own kitchen is apparently working for you, so keep it up.
on another note - was previously unaware that one of the most basic sauces (gravy) was such a controversial subject. go figure.
Last edited:
lefty
Well-known member
meat sludge helps for more savory flavor, but is completely unnecessary for making gravy. melt a little shortening over high heat, add flour, for brown gravy, cook til crumbly, almost dry, but still molten and bubbling, and very dark, almost burnt, add water, stir until thickened and smooth, and season. for white gravy, cook til molten and bubbling and barely turning a very light shade of brown, add water (or cream for thicker gravy), and season. Voilà
Please, please - Marry Me!!!!