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Old 01-17-2013, 08:34 AM   #41
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GQ, I think it's usually gravy when it's thickened (or usually would be) with roux. That gravy in the picture is made with milk and roux. It's sometimes called sawmill gravy.

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Old 01-17-2013, 09:09 AM   #42
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Originally Posted by taxlady View Post
Yeah, but I have never made poutine. I don't really make French fries. I suppose I could always oven fry some 'taters. Yeah, I should pick up some cheese curds at Costco. I'm making "bankekød" for supper and there will be loads of gravy left.
LCBO Food and Drink magazine has a recipe for oven-fried poutine in it's winter issue. Next time I make poutine, going with oven-fried taters. And, you don't have to limit yourself to curds, can use gjetost, blue cheese (crumbled), mozz., ...

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Old 01-17-2013, 10:23 AM   #43
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Originally Posted by Whiskadoodle View Post
Well, this is some distance from Charlie's original dilemma. And with the talk of sausage gravy, it is a direction he may not wish to participate. The conversation does show we all like a good gravy and for it to come out the way we like it.

Wow, from little oil to this. I too like to cook my flour, so to speak, to get to that nice tan color. I do not always do that, as I don't always have time.
As far as sausage goes, I do not mind talking about it at all as long as I am not eating it , though I may not use it because of kosher issue I think it is a nice addition. I think good gravy doesn’t need anything extra. Having said that I like to add something special, particularly if gravy is not made from meat/fowl drippings and it doesn’t have that nice meaty flavor. I for one like to make onion and mushroom gravy. Chopped really finely, cooked in some sweet wine, sorry I like sweet wine and cayenne pepper and the roux made with good soup, either beef or chicken/turkey soup, it adds another dimension to gravy, makes it richer, hint of sweetness and spiciness really makes it very special.
Gravy is good with pretty much anything and I do like it.
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Old 01-17-2013, 10:38 AM   #44
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Originally Posted by CharlieD View Post
Neah, no meat. Simple oil, flour, and chicken broth. 2+2+1. Done it many times.
More fat / oil (2) and more flout (2) than stock / meat juices (1) = mud?
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Old 01-17-2013, 10:58 AM   #45
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I love a good mushroom and onion gravy too Charlie, I add Marsala to mine . I also do a nice cider onion gravy to go with sausages and apple .

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