[Sca-cooks] gravy

[CorwynWdwd at aol.com]

In a message dated 12/29/2003 1:06:10 AM Eastern Standard Time, 
StefanliRous at austin.rr.com writes:
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.
<Snipage>
Not so much disolves, because it's always there, but it softens considerably. 
And yes, the two work in concert to add body as well as flavor to the gravy. 
You'd have to define how a sauce is different from a gravy for me to say what 
the difference is (other than semantics).

So, if you want a finer cornmeal/flour for say something like pancakes, 
what do you ask for? fine cornmeal instead of just cornmeal?

To be truthful, although I've found differnt grades of coarsness in meals, 
and indeed still have at least two grades here in the house (IN SPITE of 
Dr.Atkins <G>) I've never seen any grades listed.... it's a hit or miss proposition 
apparently.

Okay, in the interests of food science and my own curiousity, I'll take 
you up on that. How about Gulf Wars or Pennsic?

Not going to either one, heresy I know, but we haven't even been to that many 
local events lately... the new house swallows almost all our time. Time will 
tell though...<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