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#Post#: 60472--------------------------------------------------
Re: Thanksgiving Potluck #2: At a friend's house
By: Rose Red Date: November 19, 2020, 9:05 am
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[quote author=Dazi link=topic=1922.msg60462#msg60462
date=1605794766]
Yeah, I don't like gravy 🤷
[/quote]
For me, it depends on the gravy. Some are too thin and watery,
and some are too thick. Ingredients also play a factor.
#Post#: 60473--------------------------------------------------
Re: Thanksgiving Potluck #2: At a friend's house
By: Hmmm Date: November 19, 2020, 9:07 am
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[quote author=Dazi link=topic=1922.msg60462#msg60462
date=1605794766]
Yeah, I don't like gravy 🤷
[/quote]
Growing up in Texas, gravy is a "thing". When I was young, I
didn't like the popular sausage creamy gravy on my biscuits. I
went through a phase where I wanted brown gravy on my chicken
fried steaks instead of the traditional cream gravy (waitresses
would scoff and parents would sink under the table ;)), I
didn't like "giblet gravy" with the turkey on Thanksgiving.
Redeye gravy over ham just ruined the taste of the ham.
Now I love all of them except I am still not a fan of cream
gravy on my mashed potatoes. I want a brown gravy for that or no
gravy.
#Post#: 60511--------------------------------------------------
Re: Thanksgiving Potluck #2: At a friend's house
By: Venus193 Date: November 19, 2020, 10:27 pm
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I first encountered the sausage/creamy gravy when visiting a
friend in Texas. It smelled great, but the color was
off-putting. My mother's gravies were always dark and rich.
And woe betide the person who omits the bay leaves!
#Post#: 60518--------------------------------------------------
Re: Thanksgiving Potluck #2: At a friend's house
By: vintagegal Date: November 20, 2020, 7:02 am
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I was quite put out at my MIL one year when I volunteered to
make the gravy at TG at my SIL's house. I made it the way I
always do, add flour to pan drippings to make a paste, add
liquid and whisk. MIL just HAD to be in the kitchen, boiled
giblets, and made a thin, pale imitation of gravy that way. Mine
was much more popular, I am happy to say. Don't mess with me
when I am making gravy!
#Post#: 60525--------------------------------------------------
Re: Thanksgiving Potluck #2: At a friend's house
By: Venus193 Date: November 20, 2020, 8:45 am
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My mother's advice about gravy was to almost burn the onions.
That gave it a rich, dark color and a stronger flavor. After
stirring it she would put it through a strainer using the wooden
spoon so it would be smooth. She kept a bottle of Gravy Master
in the pantry just in case of emergency.
I'm bringing one powder mix and two jars/cans (different
brands), bay leaves, and poultry seasoning. This will work
well.
#Post#: 60596--------------------------------------------------
Re: Thanksgiving Potluck #2: At a friend's house
By: GardenGal Date: November 22, 2020, 1:59 pm
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I roast my turkey with a lot of quartered carrots, sliced
onions, roughly chopped mushrooms, 1 roughly chopped potato, and
diced celery in the bottom of the roasting pan. To make the
gravy I take all the mushrooms & celery, about 1/3 of the
carrots, and most or all of the onions, put them along with the
pan juices in a blender, and let 'er rip. I get rave reviews
every time. There is also some fresh rosemary and thyme in the
pan, and I start with 1 quart of chicken broth. It's a very
thick, rich gravy with no need for flour.
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