Ghetto recipes

Jay · Post by **Jay** » Wed Jan 10, 2007 2:41 pm

Debately small made me snort.

Tough crowd ><

Jay · Post by **Jay** » Wed Jan 10, 2007 2:43 pm

Gypsiyee wrote:No shit sherlock, but it's not *real* gravy unless it's made from pan scrapings. Otherwise it's just a cream based broth.

Same shit. It's all pig fat. I'm not saying it's good, but I'm saying by technical definition it is gravy.

Darcler · Post by **Darcler** » Wed Jan 10, 2007 2:45 pm

I'm imagining my old Christian grandma saying "You want me to make shit on a shingle?" and I am laughing.

Gypsiyee · Post by **Gypsiyee** » Wed Jan 10, 2007 2:45 pm

So do you think that cream based soups are made of gravy? Because those have milk/cream, a boullion base of some sort, and a thickening agent (ie, flour.) What you said was gravy is using boulllion, milk, and flour - that's not gravy.

Gypsiyee · Post by **Gypsiyee** » Wed Jan 10, 2007 2:47 pm

Jennay wrote:I have never sucessfully made gravy but wouldn't you just get some flour, bouilleon(sp) cubes, and maybe some chicken or beef stock?...maybe some corn starch to thicken?

Jay wrote:
Gypsiyee wrote:That's not really gravy, that's broth

Real gravy has to be made out of the pan scrapings from meat.

The milk and flour make it gravy

to cross reference what i'm talking about btw. The milk and flour don't make boullion into gravy, they make pan scrapings into gravy. Milk and flour isn't what makes gravy, fat is

Gaazy · Post by **Gaazy** » Wed Jan 10, 2007 2:51 pm

mmmmmm...squirrel gravy........mmmm..............

Tikker · Post by **Tikker** » Wed Jan 10, 2007 3:41 pm

Gypsiyee wrote:
Jennay wrote:I have never sucessfully made gravy but wouldn't you just get some flour, bouilleon(sp) cubes, and maybe some chicken or beef stock?...maybe some corn starch to thicken?

Jay wrote:
Gypsiyee wrote:That's not really gravy, that's broth

Real gravy has to be made out of the pan scrapings from meat.

The milk and flour make it gravy

to cross reference what i'm talking about btw. The milk and flour don't make boullion into gravy, they make pan scrapings into gravy. Milk and flour isn't what makes gravy, fat is

out of curiosity, what's different between boullion cubes and chicken/beef stock?

in your mind I mean

boulliion is just generally dried chicken/beef stock

Gypsiyee · Post by **Gypsiyee** » Wed Jan 10, 2007 3:48 pm

yep, that's all it is

Post by **Martrae** » Wed Jan 10, 2007 3:49 pm

Bouillion or broth doesn't have enough fat to make gravy. It's too watered down.

Tikker · Post by **Tikker** » Wed Jan 10, 2007 3:52 pm

Martrae wrote:Bouillion or broth doesn't have enough fat to make gravy. It's too watered down.

that's kinda pretty much what we've been saying for 2 pages before you started bragging about gargling spooge

Post by **Martrae** » Wed Jan 10, 2007 3:56 pm

I never said to use bouillion! I said bacon drippings, which really isn't that different than any other type of drippings. It just adds a smoky flavor to the gravy.

Yell, at Jennay. :P

Tikker · Post by **Tikker** » Wed Jan 10, 2007 3:59 pm

man, you'd have to fry an awful lot of bacon to make a decent amount of gravy, jeje

ps, the best bacon is marinated in maple syrup

true story

Darcler · Post by **Darcler** » Wed Jan 10, 2007 4:05 pm

Wait, are you people talking about white or brown gravy? Because here, brown gravy is the devil. White gravy is pig fat, flour, milk, pepper. Depending on why youre making it, it sometimes has sausage bits in there. White gravy is the only true gravy.

Post by **Tossica** » Wed Jan 10, 2007 4:08 pm

They are talking about man gravy.

Darcler · Post by **Darcler** » Wed Jan 10, 2007 4:09 pm

Oh, I like that gravy as well.

Tikker · Post by **Tikker** » Wed Jan 10, 2007 4:17 pm

Darcler wrote:Wait, are you people talking about white or brown gravy? Because here, brown gravy is the devil. White gravy is pig fat, flour, milk, pepper. Depending on why youre making it, it sometimes has sausage bits in there. White gravy is the only true gravy.

well
brown gravy comes from red meat, white gravy from pork/poultry

either one is made with drippings, flour, milk, salt/pepper/spice to taste/etc

Post by **Martrae** » Wed Jan 10, 2007 4:25 pm

Tikker wrote:man, you'd have to fry an awful lot of bacon to make a decent amount of gravy, jeje

ps, the best bacon is marinated in maple syrup

true story

not really....a couple tablespoons would be plenty

just cook the bacon on a Foreman grill and all the grease runs off anyway

Tikker · Post by **Tikker** » Wed Jan 10, 2007 4:32 pm

maybe our definitions for an awful lot of bacon differ, but i don't eat like a pound of bacon at a time

Post by **Martrae** » Wed Jan 10, 2007 4:34 pm

We have 3 kids in our house that are always 'starving!'. When we make bacon it takes a bit.

Darcler · Post by **Darcler** » Wed Jan 10, 2007 4:36 pm

Gid eats a lot of bacon by himself. We cook a lot. Plus, we have a fat can :rofl:

Tikker · Post by **Tikker** » Wed Jan 10, 2007 4:36 pm

I just can't imagine sitting there eating bacon and thinking to myself "man I wish I had some fucking gravy to go along with this bacon and hashbrowns!"

Darcler · Post by **Darcler** » Wed Jan 10, 2007 4:37 pm

why not. Gravy is good on hashbrowns.

Tikker · Post by **Tikker** » Wed Jan 10, 2007 4:43 pm

I dunno, gravy just kind of strikes me as a supper type condiment, not breakfast

that being said, I think i'm going to make something that has bacon in it for supper now

Darcler · Post by **Darcler** » Wed Jan 10, 2007 4:48 pm

[blurt]I hate the word"supper"[/blurt]

White gravy is a breakfast food more than a dinner food. Brown gravy, while not only being nasty, is a dinner food server with bird.

Spazz · Post by **Spazz** » Wed Jan 10, 2007 5:12 pm

I also despise the word supper. I hate sofa soda and a few others too. Whats wrong with some turkey gravey ??