[Sca-cooks] gravy

[Stefan li Rous]

Corwyn commented:
> 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.
Okay. You mean that the cornmeal ends up disolving in the milk, and 
then the two add body to the drippings to make the gravy? Maybe the 
addition of milk really makes this closer to a sauce, than a gravy.
> 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.
So, if you want a finer cornmeal/flour for say something like pancakes, 
what do you ask for? fine cornmeal instead of just cornmeal?
> 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>.
Okay, in the interests of food science and my own curiousity, I'll take 
you up on that. How about Gulf Wars or Pennsic?

And I'd like to try this redeye gravy sometime. Since I don't drink 
coffee and this apparently requires properly made coffee, I better 
depend on someone else making this first. Otherwise I don't know how 
close to the real thing would be, or whether it would be edible. Either 
the coffee or the gravy.

Stefan
--------
THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
    Mark S. Harris           Austin, Texas          
StefanliRous at austin.rr.com
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