"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Vegetables
Click Here to Login
Thread Tools Display Modes
Old 01-23-2008, 10:19 PM   #31
Master Chef
Join Date: Jan 2006
Location: Texas
Posts: 5,296
Anytime my friend. I never thought of looking for the recipe or anything. When I read this thread, that was the first thing that popped in my head. I remember getting the gravy/sauce and the wait staff telling me what it was. When I went back, I had the hardest time remembering the name of it. Anyhow, I think it went great with the potatos.

That pronunciation feature is great.... I love the Spanish language and would love to do it justice. :)

sattie is offline   Reply With Quote
Old 01-24-2008, 03:05 PM   #32
Senior Cook
sage™'s Avatar
Join Date: Oct 2007
Location: Sugar Land, Texas
Posts: 316
When I make gravy I always add the liquid to the roux a little at a time mixing well as I go until I have added about half of the liquid. Never had lumpy gravy in my life..lol. Also if you remove the roux from the heat and let it cool a bit (about 1 min) before you add any liquid there is even less a chance of it being lumpy.

sage™ is offline   Reply With Quote


Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

» Discuss Cooking on Facebook

Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 03:59 AM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2018, Jelsoft Enterprises Ltd.