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Old 06-04-2015, 03:07 PM   #21
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Originally Posted by GotGarlic View Post
If you make it in advance, it saves some time when you go to make the gravy.

You can also make roux in advance and freeze it. Restaurants do that all the time.
I make roux in advance. I used to freeze it in "wafers". Then I read something by Julia Child where she said it would keep in the fridge for months. Now I just have a few jars of various roux's in the fridge. I use a fork to scrape out however much I need.
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Old 06-04-2015, 03:17 PM   #22
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Heck, even certain items vary just from area to area within the same state. I've read discussions on barbecue in the Carolinas and folks in one part of a state are adamant that folks in the next county are doing it all wrong.

If there can be that much variability within a state, then how much variety must there be when crossing state lines?
Absolutely! People from the mountains and the coasts and in between have very different food traditions.
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Old 06-04-2015, 03:31 PM   #23
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...
I take anything I hear here very lightly as I have met very few people that actually know how to cook.
, it's not much different here.


I tried once browning flour.In the end the difference was not enough to notice. Important part is to cook the rue long enough so it is cooked. I suppose browning the flour shortens the time a little bit.
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Old 06-04-2015, 03:40 PM   #24
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So are you saying all the recipes that have been posted in this forum are just crap? Considering that is such a broad statement, does that include all of the members of this forum?
I am sure he was not talking about the forum people. And unfortunately there are, in fact, a lot of people out there who think they can cook. I have a cousin like that, she is very generous and every time we used to go to her house she would put a huge spread, and none of that was edible. I would be sick for 2-3 days after we ate there. Thank G-d I keep kosher now and cannot eat in her house. Love her dearly. But food ...
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Old 06-04-2015, 03:52 PM   #25
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Makin' Gravy

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I am sure he was not talking about the forum people. And unfortunately there are, in fact, a lot of people out there who think they can cook. I have a cousin like that, she is very generous and every time we used to go to her house she would put a huge spread, and none of that was edible. I would be sick for 2-3 days after we ate there. Thank G-d I keep kosher now and cannot eat in her house. Love her dearly. But food ...

I have a cousin who can't cook either, but I also love her dearly. This year, I am bringing stuffing AND gravy to her Thanksgiving get-together. Last year's lack of gravy debacle has scarred me for life.

Hm. Good opportunity to try out Zhizara's friend's technique.
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Old 06-04-2015, 04:04 PM   #26
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The part of the south I come from had brown gravy and white gravy, just depended on what you were serving it with. I never saw a white gravy served with any kind of roast bird or roast beef. White gravy would be for biscuits or fried foods like chicken fried steak, fried pork chops, fried chicken (if somebody wanted gravy with it), maybe a REAL light brown instead of white on occasion. Just depended on what it was and the cook's mood.

And whoever mentioned gumbo forgot to bring up etouffee, now that's a gravy I wouldn't mind eating just about any time!
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Old 06-04-2015, 10:21 PM   #27
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OK, just to lighten the mood a bit about browning flour in an iron skillet, I have another take on the subject.

When I was a new mom, my sweet southern grandmother told me to brown up some flour in an iron skillet to cure my baby's diaper rash. It worked like a charm when no fancy medicines had. I floured up his little bum with that browned flour and he was cured in a couple of days. Maybe it had something to do with it being browned in an iron skillet.

Anyway, carry on......
That's hilarous, KL! Thanks for lightening my mood.
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Old 06-04-2015, 10:27 PM   #28
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That's hilarous, KL! Thanks for lightening my mood.

Hopefully, Kay didn't use it in the gravy!
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Old 06-04-2015, 10:31 PM   #29
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I think he meant "here" in his area of the South.
I certainly hope so. Otherwise he has insulted every member in this forum.
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Old 06-04-2015, 10:44 PM   #30
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Originally Posted by Kayelle View Post
OK, just to lighten the mood a bit about browning flour in an iron skillet, I have another take on the subject.

When I was a new mom, my sweet southern grandmother told me to brown up some flour in an iron skillet to cure my baby's diaper rash. It worked like a charm when no fancy medicines had. I floured up his little bum with that browned flour and he was cured in a couple of days. Maybe it had something to do with it being browned in an iron skillet.

Anyway, carry on......
Kay, thanks for jogging my memory. My mother told me about that. I mentioned that my daughter had a slightly red bottom. She toasted a bunch flour and put it in an empty jar. She had quite a collection of empty jars. That jar of toasted flour saved me from buying baby powder. To make her feel needed, I would ask her to refill the jar when it was low on toasted flour. She did that for me with three of my babies before she died of cancer.

I kept that last jar of toasted flour for about two years after she died. She never got to see her last two grandchildren. And every so often I find myself saving an empty jar. They do come in hand and save space in the fridge. Thank you Kayelle for jogging my memory cells.
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