Re: gravy


<Alan Moorman@xxxxxxxx> wrote

Bouillon cubes are what I've always used to make gravy.

Well, yeah, but they're usually mediocre in flavor and have LOTS of
salt in them.

And other weird chemicals, too, last time I looked. One of the
reasons I learned to braise meat was so that I do not have to
use boullion. To me, it just tastes like it is bad for me, and
nothing like real broth.


If I don't cook some meat which leaves good drippings for gravy, I
usually just put butter on the potatoes. . .

Once every couple of years, I actually roast a turkey so that I can
have:

1. stuffing actually baked in the bird
2. gravy made from the drippings.

I could eat the stuffing and potatoes with that gravy for weeks, and
never feel the need to Actually Eat The Turkey. . . .

:-)


Ohhh, man, me too! But I like the turkey too. Why is turkey gravy
just the best? I have never realized that before!



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