[Sca-cooks] OT OOP Gallons of gravy
Kathleen A Roberts
karobert at unm.edu
Tue Nov 6 07:13:15 PST 2007
On Mon, 5 Nov 2007 20:39:17 -0600
Stefan li Rous <StefanliRous at austin.rr.com> wrote:
>
> Why do you exclude the livers? Do they add too strong a
>taste?
>
personally, i find that when i simmer them with the stock
makings, it gets a little bitter. but if i simmer them
seperately, chop them and add them at the last minute, it
adds a nice texture and taste to the already made gravy.
the pussa-cats, however, are upset at the loss of the
usual poultry treat.
cailte
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
"Being Irish, he had an abiding sense of tragedy which
sustained him through temporary periods of joy."
W. B. Yeats
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Kathleen Roberts
Coordinator of Freshman Admissions
University of New Mexico
Albuquerque, NM
505-277-2447
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