[Sca-cooks] Report on Thanksgiving experiments...OP

[Phil Troy / G. Tacitus Adamantius]

On Nov 25, 2005, at 2:36 PM, Mike C. Baker / Kihe Blackeagle wrote:

> It strikes me, ye great bumbling oaf of a kitchen genius, that the  
> gravy was
> indeed that completely marvelous.
>
> The description absolutely has me salivating, and considering just  
> how much
> of a failure I considered my last roast gravy was that really is  
> something.
>
> Yes, indeed, GOOD gravy is somewhat of a mystery and an  
> accomplishment all by itself.  Any time I can come even within  
> shouting distance of my maternal grandmother's better versions, I  
> am a happy, happy cook.
>
> (That roast gravy:  went with regular flour, not roux, NOT  
> cornstarch, AND I flubbed the
> flour proportions in thickening the drippings from the beef  
> roast... the
> gravy was still edible, but NOT one of my better attempts.  Too  
> much celery
> taste from the roasting drip didn't help, either.)

So, do we need to create some sort of a basic primer for the gravy- 
challenged? Is there sufficient group interest? Or is there one  
already in the Florilegium? Or a file open on flour-thickened sauces?

Adamantius


"S'ils n'ont pas de pain, vous fait-on dire, qu'ils  mangent de la  
brioche!" / "If there's no bread to be had, one has to say, let them  
eat cake!"
     -- attributed to an unnamed noblewoman by Jean-Jacques Rousseau,  
"Confessions", 1782

"Why don't they get new jobs if they're unhappy -- or go on Prozac?"
     -- Susan Sheybani, assistant to Bush campaign spokesman Terry  
Holt, 07/29/04