[Sca-cooks] gravy

[CorwynWdwd at aol.com]

In a message dated 12/28/2003 9:16:56 PM Eastern Standard Time, 
StefanliRous at austin.rr.com writes:
This is the first I've heard of "sawmill gravy".
But this is still thickened with a starch addition. Of course if made 
with milk, then I think that would violate the other requirement of 
using stock or drippings. Or is there a better definition of "gravy"?
Does this use corn *meal* or corn "flour"? It would seem that using 
meal would make a much coarser gravy.
All the sawmill gravy I've had was made with both milk and drippings, and 
trust me, after cooking in that mixture, the corn meal is no longer coarse, if 
indeed it was in the first place. I've cooked with corn meal that may as well be 
called flour, it was so fine. But down here it's all called meal, YMMV.

And my friend, if you've never had sawmill gravy and biscuits, you have 
missed something. If you're ever this way, let me know, and Atkins diet be damned 
<G>.

Corwyn 

There is only one basic human right, the right to do as you damn well please. 
And with it comes the only basic human duty, the duty to take the 
consequences. -- P. J. O'Rourke