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

[Stefan li Rous]

  Caointiarn exclaimed in horror:
> > Most of my gravy making still consists of opening a can or mixin up a
> powdered mix.
> > Stefan
>
>      EEEEeeeewwww!   CAN or POWDERED  gravy??  Stefan,  where did we go
> wrong??  Have you missed an episode or digest somewhere?   It was bad 
> enough
> that I had to politely say "no, thank you" and NOT make a face when my
> Swetie's sister(s) took perfectly good Turkey drippings,  poured out
> every bit of fat they could discern, only to mix in waaaaay too much
> cornstarch to make some gelatinous glop they called "gravy."
I'm not *that* bad, although figuring out how to seperate the grease 
from the drippings is something I still need to work on. I probably end 
up with more grease than I should.

But if I want chicken-fried steak and mashed potatoes, how do I get 
gravy for the mashed potatoes? Actually for both of them. Especially if 
it is a frozen chicken-fried steak. Sometimes a good slice of Swiss 
cheese will work on the C.F. steak, but that usually isn't what I want 
on my mashed potatoes.

For Thanksgiving we did have a good giblet gravy, but my mother-in-law 
doesn't put hard boiled eggs in hers, ehich I like. And there really 
wasn't that much and it ran out long before the leftover turkey did.

Stefan
(And various comments from Adamantius on making gravy are filed away in 
my mundane recipes section)
--------
THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
    Mark S. Harris           Austin, Texas          
StefanliRous at austin.rr.com
**** See Stefan's Florilegium files at:  http://www.florilegium.org ****