Fw: [Sca-cooks] canned gravy??????

[Mairi Ceilidh]

Forwarded by request.

She is singing my song.  Dark meat in chicken salad isn't just tacky, it's
trashy ;-)  (that from someone who does not like white meat), and I don't
own a dozen deviled egg plates for nothing.


>
> Nope, it's more widespread than that.  It is very common up
> here in Middle Tennessee for as long as I remember and my mom
> and grandmother ALWAYS stripped the celery.  Celery chopped fine
> goes into giblet gravy too.  But for stuffed celery, you have to
> destring it if you are a true southern cook.  Why.... not stripping
> it is as big a gaff as serving deviled egged on a plain plate
> or putting dark meat in chicken salad.  Just tacky!
> Akim
>
> If you get this message Mairi, please trim it and post it to SCA-Cooks.
> For some reason, I have been unable to post to the list for the past
> 6 months.  Thanks.
>
> > [Original Message]
> > From: Mairi Ceilidh <jjterlouw at earthlink.net>
> > To: Cooks within the SCA <sca-cooks at ansteorra.org>
>  > Date: 12/28/03 10:08:05 AM
> > Subject: Re: [Sca-cooks] canned gravy??????
> >
> >
> > > The first time I saw this was at Thanksgiving dinner at my soon-to-be
> > > in-law's house.  My M-I-L made the gravy with giblets (which I don't
> care
> > > for, opting myself for a nice veloute sort of texture to my gravy) and
> > then
> > > added chopped hard boiled eggs.  I was appalled.  I ate some to be
nice,
> > but
> > > never liked it, although I don't have anything against h.b. eggs.
They
> > just
> > > don't belong in my gravy.  She was from south Georgia, and their
family
> > had
> > > been living in northern Florida for decades (which isn't all that
> > different
> > > from south GA, once you get away from the cities).  If I recall
> correctly
> > it
> > > seemed to be sort of clearish, so she may have also used corn starch
as
> a
> > > thickener.  All very bizarre to me.  It was also the first time I'd
ever
> > > seen anyone stringing celery stalks.  (Using a knife to cut away a
small
> > > section at one end, then pulling along the back to remove the fibers
> > running
> > > lenghthwise.  I've done it since to larger, tougher stalks, but even
in
> a
> > > professional kitchen setting, I'd never seen anyone take the time to
do
> > > this).
> > > As for skimming fat, the method Adamantius describes of a tall
container
> > in
> > > the fridge works best and most fool-proof, and it doesn't have to get
> > > completely cold to have the separation complete.  It only takes a few
> > > minutes for most poultry drippings to separate.  To get it congealed
to
> be
> > > able to lift it off cleanly takes a while, but just getting it all on
> top
> > > makes removal of the fat pretty easy.
> > > Christianna
> >
> >
> > Eggs in giblet gravy (and stringing celery) must indeed be a South
> GA/North
> > FL thing.  My grandmother always put the giblets and hard boiled eggs
> > (albeit usually grated instead of chopped) in gravy at Thanksgiving.  I
> have
> > been known to do it myself, on occasion.  It does add a richness that I
> > like.  I do agree that there are times when a smooth, creamy gravy is
> > required, but I do love chunky giblet gravy.
> >
> > Mairi Ceilidh, just 18 miles from the GA border in North Florida
> >
> >
> > _______________________________________________
> > Sca-cooks mailing list
> > Sca-cooks at ansteorra.org
> > http://www.ansteorra.org/mailman/listinfo/sca-cooks
>
>
> --- Diamond Randall
> --- ringofkings at mindspring.com
> --- EarthLink: The #1 provider of the Real Internet.
>
>
>