Re: Bacon Fat




"Omelet" <ompomelet@xxxxxxxxx> wrote in message
news:ompomelet-5CA62A.23324024072010@xxxxxxxxxxxxxxxxxxxxxxx
In article <i2fe8k$k3h$1@xxxxxxxxxxxxxxxxxxxxxxxxxx>,
"Kent" <aka.kent@xxxxxxxxx> wrote:

The tasty granules are tasty and crucial! I'm going to use mine the next
time I make red-eyed gravy

What is your recipe for red-eye gravy?
--
Peace! Om


Deglaze pan with ham stock. I always have ham stock on hand from the
previous ham. Add coffee to taste. It has to be high brow coffee, none of
this instant stuff. Cook down a bit to enrichen. Add roux to degree of
thickness I want. I always, or usually have roux on hand.

Cheers,

Kent



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