Gravy

[OKSTATEjiggy]

[centerdriver]

Makes me hungry just looking at it. Looks like you got just enough pepper in there too. Have you tried "fried corn"???

[OKSTATEjiggy]

Never had fried corn... the gravy turned out kinda weird, but it was still good. What's this fried corn business?

[azslabber]

Well Center,
Your gravey sounds ok,but.I put carrots,onions and celery under my roast,whatever it is,while roasting it,turkey included,and when the meat is removed from the roasting pan,and put up to rest,I throw them drippings from the meat,and the roasted vegtables into a food processor and chop it up really fine,then add that to your roux,Ummm,Ummmm.Can't wait for Thanksgiving now.lol.

[centerdriver]

Well Center,
Your gravey sounds ok,but.I put carrots,onions and celery under my roast,whatever it is,while roasting it,turkey included,and when the meat is removed from the roasting pan,and put up to rest,I throw them drippings from the meat,and the roasted vegtables into a food processor and chop it up really fine,then add that to your roux,Ummm,Ummmm.Can't wait for Thanksgiving now.lol.

That sounds like it makes it even better. Anytime you add things you lilke, your improving the end product.
Dusty.

[centerdriver]

Never had fried corn... the gravy turned out kinda weird, but it was still good. What's this fried corn business?

Very simple and adds a whole new flavor. I do this a lot when corn is in season. Take an ear for each person who is gonna eat, then add one. Take a sharp knife and cut the kernels off the cob. Dice up about half an onion and a couple of green onions, green and all.
In a skillet or wok, put a couple tablespoons of oil and heat it up. Once pan is hot, add all the corn and onions. Keep stirring around with a wood spoon or spatula untill the corn starts to show some brown. The brown is caused by the sugar starting to come out of the corn. The quicker/hotter you cook this, the better. You want to get some brown on the corn before it starts getting soft or mushy. I like mine to still have a bit of pop to it when I chew it. Most people over cook veggies, but you will find they have more flavor if you do not over cook them.
Dusty

[feelay]

From the pic it looks like your gravy was a bit too thick. I allways add just a bit more liquid. Like centerdriver says you don't know how thick it's gonna be until it boils, but it also thickens a bit more as it cools. Centerdriver, I can tell from these posts that you and I would get along just fine. I'm a firehouse chef, bet we could mess up some pots and pans! LOL!

[centerdriver]

You betcha. Have all ways been the squadron cook for big events in the USAF, gave a few classes to people in our RV park for friends in florida and so forth and so on. Cooked for my VFW post a lot too. Want to someday open a small diner that would do breakfast and lunch only, but wife don't want me spending all my time in something like that. Should have when younger I guess.

[Goldeneye]

Leave the chunks and pieces of brown batter in the skillet. I never measure how much grease or flour I use , I just add enough floor to the grease untill it gets thick, then I add salt and coarse black pepper (don't skimp on the pepper) in the roux, with the temp up on #8 on elec. stove. Cook till it gets good an brown (or when starts to smoke alittle), then add your milk. Stiring constanlly, or you'll have lumps. When it starts to boil, turn your heat down till it simmers. If its too thin, let it cook down, if its alittle thick add more milk. As far as fried corn, we have a cajun recipe thats great. Cook 5-6 slices of bacon in a skillet, then remove the bacon, pour off the grease, add corn, peppers, onions, an 1 can of cream corn. Chop up your bacon, add back into the skillet, cook down till it gets good n thick. Its called Squaw Corn. Enjoy !

[centerdriver]

Yall gotta quit this. I just got through eatin and yall are startin to make me wish I had cooked something else.
Dusty