Huh? That was uncalled for. I was agreeing with you. It was someone else who was confusing bechamel and gravy, and claiming that gravy should be "au jus" style with no flour.
Presumably because their mom/grandma served glop and they are taking out their feelings on someone else.
One top tip for some really good gravy is to roast up a bird or parts beforehand and pull the dripping out (a 1 cup pyrex measure works great). Let the fat rise up to the top - you can fridge this.
When you are ready to make your gravy, take that fat off and use the drippings with your roux. If you want a nice brown color, look for "Kitchen Bouquet" at the grocery store.
THEN put your gravy into a freezer safe jar and freeze it. Label it so it doesn't get mistaken for applesauce (a friend made that mistake). Put it in the fridge the night before your next bird. Then you can just reheat it in a saucepan. Repeat the procedure of making the gravy at your own convenience and freezing.
Apparently he was seriously pissed that Jack called him out on his lies in a filing on Thanksgiving Day. Can you imagine what it must be like at Mar-a-Lago these days?
He wouldn't be facing any of this if he'd just stayed an asshole real estate guy selling his brand and laundering Russian mob money through the Florida real estate world.
Y'all! How did I miss that Wonkette has a YouTube channel? Just subscribed!
Who said all sauces are gravy?au jus literally means "with juice"Sounds like you need to study your Escoffier a little more closely.
Huh? That was uncalled for. I was agreeing with you. It was someone else who was confusing bechamel and gravy, and claiming that gravy should be "au jus" style with no flour.
Presumably because their mom/grandma served glop and they are taking out their feelings on someone else.
I found that once I did a proper brine on the bird, the gravy flowed for days.
Gravy is not easy. I just think loading it with flour doesn't make it any better.
Ooh that sounds like a plan. We have way more sweet potato casserole than is good for us. I'll be sick of it long before I've maxed out on turkey.
Same here, my gravy yesterday tasted fine but was almost as clumpy as cottage cheese.
I caught myself sneaking bites cold from the fridge today. Actually, my favorite t'giving thing is turkey and dressing sandwiches on soft white bread.
honestly my problem is i never have enough au jus. and i'm such a lazy cook i never make enough over the year to freeze.
this year i just dumped a bunch of brandy in and no one seemed to notice.
Not being born an American, although I have lived in America nearly 30 years Exactly the same story here, but we are not that barbarian! :-)
I buy it at the grocery store and zap it in the microwave.
mmmmm...poboys
One top tip for some really good gravy is to roast up a bird or parts beforehand and pull the dripping out (a 1 cup pyrex measure works great). Let the fat rise up to the top - you can fridge this.
When you are ready to make your gravy, take that fat off and use the drippings with your roux. If you want a nice brown color, look for "Kitchen Bouquet" at the grocery store.
THEN put your gravy into a freezer safe jar and freeze it. Label it so it doesn't get mistaken for applesauce (a friend made that mistake). Put it in the fridge the night before your next bird. Then you can just reheat it in a saucepan. Repeat the procedure of making the gravy at your own convenience and freezing.
Corn is also a great addition!
Apparently he was seriously pissed that Jack called him out on his lies in a filing on Thanksgiving Day. Can you imagine what it must be like at Mar-a-Lago these days?
He wouldn't be facing any of this if he'd just stayed an asshole real estate guy selling his brand and laundering Russian mob money through the Florida real estate world.
This had better be The Onion.