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Old 08-28-2004, 11:11 AM   #11
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I think if you were to cut me open, you would find gravy flowing in my veins! LOL I love gravy!

:) Barbara
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Old 10-02-2004, 02:57 AM   #12
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Quote:
Originally Posted by Barbara L
I think if you were to cut me open, you would find gravy flowing in my veins! LOL I love gravy!

:) Barbara
Yep ... me too.
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Old 10-02-2004, 04:17 AM   #13
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A simple pleasure. Simple is usually good...... when youre single and/or busy.
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Old 10-02-2004, 09:49 PM   #14
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I agree, gravy is one of my favorite things. At Thanksgiving, it is not the turkey that I wait for, it is the mashed potatoes, stuffing, and gravy.
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Old 10-03-2004, 07:31 PM   #15
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Couple of secrets to really good cream gravy.
I'm a Texas so I know bout it.

1 plenty of grease, but not so it's swimming in it.

2. I sprinkle the black pepper and salt in the oil for a minute ... until I start to smell the pepper toasting. Then add the flour

3. I mix a little water in with the milk

4. Cook it. You may have to add some more liquid, but cook it. That keeps the flour from tasting raw.
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Old 10-03-2004, 11:26 PM   #16
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Great tip about the pepper in the oil. I do that with my herbs but never thought to do it with pepper. Donna
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Old 10-06-2004, 02:18 AM   #17
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BangBang - that would be a chicken fried pork chop - not chicken fried steak.

Yes Alix - cream gravy is a Southern staple. Goodweed forgot to mention pouring it over just plain old bread, or rice. And, it's the foundation for SOS, uh, creamed chipped beef on toast.

Truffle oil in chicken fried steak or brown gravy? I would have 5 generations of ancestors spinning in their graves!

GaArt - I thought my grandma was the only one that put the pepper in the oil before she added the flour. She did like you said, add the pepper and salt to the oil, the when fragrent she added the flour and cooked it to the "just a touch" beyond blond stage before she added milk and then added water as she cooked it out.
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Old 10-06-2004, 08:53 PM   #18
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Quote:
Originally Posted by Michael in FtW
BangBang - that would be a chicken fried pork chop - not chicken fried steak.

Yes Alix - cream gravy is a Southern staple. Goodweed forgot to mention pouring it over just plain old bread, or rice. And, it's the foundation for SOS, uh, creamed chipped beef on toast.

Truffle oil in chicken fried steak or brown gravy? I would have 5 generations of ancestors spinning in their graves!

GaArt - I thought my grandma was the only one that put the pepper in the oil before she added the flour. She did like you said, add the pepper and salt to the oil, the when fragrent she added the flour and cooked it to the "just a touch" beyond blond stage before she added milk and then added water as she cooked it out.
Was she a Texan too???
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Old 10-08-2004, 05:21 PM   #19
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Thanks for the thread! I was just coming to this board to ask about chicken-fried steak since my husband told me he had his "first" on his business trip to Indianna and I thought I'd make it at home for him (more healthy, of course). Goodweed (hi, how ya' doing?) I have truffle oil in the pantry and I'll add it to the recipe.
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Old 10-08-2004, 10:57 PM   #20
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Chesterchippy; Good to see ya. REmember to add the truffle oil to the gravy just before serving. And also, a little goes a long way .

And as for making it more healthy, you could pour off as much grease as possible and substitue with Sunflower oil, or another nuetral flavored cooking oil, and might even be able to get away with using whole grain flour. I stess the word "might".

But it's worth a try. How else would we ever know if we didn't experiment?

And here's a really different one for ya. Try making a roux from the oil left after frying a batch of chorizo (you'll probably have to add more cooking oil to the pan to mae this work). Add some red, pinto, or kidney beans, and maybe some dried and crushed chiles, after thinning to your desired consistancy, then serving over top of rice. Sounds yummy to me.

Seeeeeeya; Goodweed fo the North
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