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Old 02-25-2018, 08:23 AM   #31
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I almost had a heart attack just watching how my sil made sausage gravy the first time.

But I only have it once or twice a year, and it gets washed down with Damson plum infused corn liquor, so my liver gets first priority in triage.

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Old 03-02-2018, 09:56 AM   #32
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A variation -- Even though I no longer indulge in full-blown chicken fried steak with gravy I picked up a couple of medium-sized cube steaks on sale last week. I cut them into bite-sized pieces, shook them in a zip bag with a few tablespoons of flour seasoned with salt, pepper, and garlic powder, then fried them fast in hot peanut oil. They were tender and crispy while still hot, but even good cold. I've been enjoying them as protein snacks for several days now.

No matter how simple it seems, it's complicated.
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Old 04-08-2018, 07:52 PM   #33
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Originally Posted by buckytom View Post
Casey, what is canned milk? Just whole milk in a can, or something else?
Canned milk is just another name for "Evaporated Milk." When substituted for whole milk, it makes sauces richer in thickness and flavor. I use it quite often. Definitely for white sauce!
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Old 04-09-2018, 11:07 AM   #34
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Canned milk has half the water "evaporated" from whole milk.

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chicken, steak

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