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Posted: Wed Jan 10, 2007 2:41 pm
by Jay
Debately small made me snort.
Tough crowd ><
Posted: Wed Jan 10, 2007 2:43 pm
by Jay
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.
Posted: Wed Jan 10, 2007 2:45 pm
by Darcler
I'm imagining my old Christian grandma saying "You want me to make shit on a shingle?" and I am laughing.
Posted: Wed Jan 10, 2007 2:45 pm
by Gypsiyee
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.
Posted: Wed Jan 10, 2007 2:47 pm
by Gypsiyee
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
Posted: Wed Jan 10, 2007 2:51 pm
by Gaazy
mmmmmm...squirrel gravy........mmmm..............
Posted: Wed Jan 10, 2007 3:41 pm
by Tikker
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
Posted: Wed Jan 10, 2007 3:48 pm
by Gypsiyee
yep, that's all it is
Posted: Wed Jan 10, 2007 3:49 pm
by Martrae
Bouillion or broth doesn't have enough fat to make gravy. It's too watered down.
Posted: Wed Jan 10, 2007 3:52 pm
by Tikker
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
Posted: Wed Jan 10, 2007 3:56 pm
by Martrae
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
Posted: Wed Jan 10, 2007 3:59 pm
by Tikker
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
Posted: Wed Jan 10, 2007 4:05 pm
by Darcler
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.
Posted: Wed Jan 10, 2007 4:08 pm
by Tossica
They are talking about man gravy.
Posted: Wed Jan 10, 2007 4:09 pm
by Darcler
Oh, I like that gravy as well.
Posted: Wed Jan 10, 2007 4:17 pm
by Tikker
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
Posted: Wed Jan 10, 2007 4:25 pm
by Martrae
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
Posted: Wed Jan 10, 2007 4:32 pm
by Tikker
maybe our definitions for an awful lot of bacon differ, but i don't eat like a pound of bacon at a time
Posted: Wed Jan 10, 2007 4:34 pm
by Martrae
We have 3 kids in our house that are always 'starving!'. When we make bacon it takes a bit.
Posted: Wed Jan 10, 2007 4:36 pm
by Darcler
Gid eats a lot of bacon by himself. We cook a lot. Plus, we have a fat can
Posted: Wed Jan 10, 2007 4:36 pm
by Tikker
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!"
Posted: Wed Jan 10, 2007 4:37 pm
by Darcler
why not. Gravy is good on hashbrowns.
Posted: Wed Jan 10, 2007 4:43 pm
by Tikker
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
Posted: Wed Jan 10, 2007 4:48 pm
by Darcler
[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.
Posted: Wed Jan 10, 2007 5:12 pm
by Spazz
I also despise the word supper. I hate sofa soda and a few others too. Whats wrong with some turkey gravey ??