Text 13855, 106 rader
Skriven 2007-04-09 09:57:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: The Great Wasteland
===========================
On 04-04-07 JIM WELLER Scribbled to DAVE DRUM about The Great Wasteland

JW>The rest of the collection was first rate.

JW> DD> I commend to you the TeeVee Food Network's program called
JW> DD> Semi-Homemade Cooking with Sandra Lee.

JW>I've heard of her. I'm not sure I want to delve into it deeper.

Sandra and I get along just fine. I see nothing at all wrong with what 
she is promoting as I do a lot of it myself. And so do _most_ others - 
whether they admit it or not.

I even started writing a book on the subject to be titled "Advice for 
the Newly Single" aimed at freshly divorced or graduated males living on 
their own.

It contained household shortcuts and cooking of semi-homemade things 
that worked well, tasted great and appeared to have taken hours to make. 
I had gotten the first third done and spent the smallish advance cheque 
when the publisher went tits up.

I do know that I'd rather cook one of Sandra's semi-homemade things 
which is a straight-forward "cheat" than one of Rachel Ray's 30 minute 
things which is a sneak "cheat". How simple is that?  VBEG

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Basic Pan Gravy
 Categories: Sauces, Basics, Five
      Yield: 1 Cup
 
      2 tb Meat drippings
      2 tb All-purpose flour
      1 c  Liquid (beef or chicken
           -broth, water, meat juices,
           -or a combination of them)
           Salt and pepper
 
  After the meat is removed from the pan and put in a warm place, pour
  off all but 2 tablespoons of the pan juices in the skillet. If you're
  not sure about how much is left in the pan, pour off all the
  drippings and measure 2 tablespoons back into the skillet. Heat up
  the drippings over medium-low heat.
  
  Sprinkle the flour over the heated drippings, and stir it constantly
  so that the flour "cooks" for about a minute. Then gradually add the
  liquid, stirring constantly, until the gravy begins to thicken and
  bubble. Add the salt and pepper. Remove the skillet from the heat,
  pour the gravy into your prettiest gravy boat, and you're done.
  
  "But," you moan, "I've tried that before and it was a disaster." Well,
  you probably tried it once and never tried it again, or you waited too
  long before your second attempt. I cannot emphasize enough that
  perfect gravy comes with the knowledge and skill born of frequent
  practice. But here are some tips:
  
  Have your ingredients ready. Don't get your flour browned in the pan
  and then have to stop and go find your broth. Have everything at your
  fingertips.
  
  Use a broad-bottomed stirrer. I have an ancient wooden spoon that has
  a flat spot worn on the bottom from stirring gravy.
  
  Stir quickly and vigorously, especially when you start adding the
  liquid.
  
  Add the liquid a little at a time - gradually. If you pour it in all
  at once, you'll get lumps for sure.
  
  Pay attention to the heat. Too hot, and your gravy will thicken too
  quickly.
  
  Gravy tends to keep thickening even after it's removed from the pan.
  Pour it up just an instant before you think it's thick enough. (This
  is one place where experience is the best teacher.)
  
  If you think your gravy is too thick, just thin it with a little of
  the warmed liquid (milk, water, whatever) and reheat.
  
  If you do end up with some lumps, don't throw yourself off a cliff -
  just strain it.
  
  Texas Cooking Online
  
  MM Format by Dave Drum - 21 December 2004
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!
--------
UNCLE DIRTY DAVE'S KITCHEN --
Home of Yaaaaa Hooooo Aaahhh!!! HOT SAUCE and Hardin Cider
 
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