TOTALLY GEEKED!

Lady Gaga Snerd · Guru

Food Wars!!!!

Lawyerlady · On the bright side...... Christmas is coming! (Mod)

Lady Gaga Snerd wrote:
OK, thought it would be fun to debate FOOD and all things cooking, the way we debate abortion and gun control. So, toss out some food "controversy" and let's get started.

Sooo, which makes for a better gravy? Flour or corn starch? What do you use and why? And, of course, any gravy pointers would be great!

Flour. And you have to whisk the flour into a small amount of cold water prior to adding to the hot juices in order to avoid lumps.

Lady Gaga Snerd · Guru

Oooh noooo! I prefer corn starch! You can use much less of it. I think it is a far better thickener.

Lawyerlady · On the bright side...... Christmas is coming! (Mod)

Lady Gaga Snerd wrote:
Oooh noooo! I prefer corn starch! You can use much less of it. I think it is a far better thickener.

Nope. I actually don't like to eat too much corn, anyway. I prefer wheat.

NAOW · Vette's SS

I usually do flour. I will add cornstarch if my gravy isn't getting as thick as I want it though.

Nobody Just Nobody · Rib-it! Rrrib-it!

I prefer flour. But I always make a roux with it. Then add in the other ingredients. It also depends on what and how much I need. I have a gluten intolerant son so if I'm only using a tablespoon or two to thicken a pot of soup I can get away with flour. If I need it to be really thick I usually use cornstarch.

msrock · Guru

Lawyerlady wrote:
Lady Gaga Snerd wrote:
OK, thought it would be fun to debate FOOD and all things cooking, the way we debate abortion and gun control. So, toss out some food "controversy" and let's get started.

Sooo, which makes for a better gravy? Flour or corn starch? What do you use and why? And, of course, any gravy pointers would be great!
Flour. And you have to whisk the flour into a small amount of cold water prior to adding to the hot juices in order to avoid lumps.

I use equal parts flour and softened butter blended together to add to the hot liquid for my gravy. Never used water.

Lady Gaga Snerd · Guru

Mmmm.....butter....

Nobody Just Nobody · Rib-it! Rrrib-it!

msrock wrote:
Lawyerlady wrote:
Lady Gaga Snerd wrote:
OK, thought it would be fun to debate FOOD and all things cooking, the way we debate abortion and gun control. So, toss out some food "controversy" and let's get started.

Sooo, which makes for a better gravy? Flour or corn starch? What do you use and why? And, of course, any gravy pointers would be great!
Flour. And you have to whisk the flour into a small amount of cold water prior to adding to the hot juices in order to avoid lumps.
I use equal parts flour and softened butter blended together to add to the hot liquid for my gravy. Never used water.

Melted butter mixed with flour is called a roux. I had no idea that what I'd been making for so long had an actual name.

Nobody Just Nobody · Rib-it! Rrrib-it!

Lady Gaga Snerd wrote:
Mmmm.....butter....

A new study just came out that said that fat is not bad for you. That whole milk, butter, and bacon is no longer the bad guy. Which is nice because I always use the real stuff.

msrock · Guru

Nobody Just Nobody wrote:
msrock wrote:
Lawyerlady wrote:
Lady Gaga Snerd wrote:
OK, thought it would be fun to debate FOOD and all things cooking, the way we debate abortion and gun control. So, toss out some food "controversy" and let's get started.

Sooo, which makes for a better gravy? Flour or corn starch? What do you use and why? And, of course, any gravy pointers would be great!
Flour. And you have to whisk the flour into a small amount of cold water prior to adding to the hot juices in order to avoid lumps.
I use equal parts flour and softened butter blended together to add to the hot liquid for my gravy. Never used water.
Melted butter mixed with flour is called a roux. I had no idea that what I'd been making for so long had an actual name.

Yeah, I know. I saw your post after I posted mine. I was going to post that originally... but I was going for simple terminology. lol! aww

FNW · Guru

I do what msrock does. But at times, if I don't want to be bothered to make the roux, I'll take a little bowl of chicken stock (or whatever liquid I'm using) and dissolve a tablespoon or two of cornstarch and add that to the sauce. I've also tried tapioca, but that doesn't seem to work as well for me. I have no experience with arrowroot.

TrudyML · Guru

I open a can.

msrock · Guru

Nobody Just Nobody wrote:
Lady Gaga Snerd wrote:
Mmmm.....butter....
A new study just came out that said that fat is not bad for you. That whole milk, butter, and bacon is no longer the bad guy. Which is nice because I always use the real stuff.

Me too.

msrock · Guru

I do have a secret ingredient for my gravy when I make a pot roast. I add a tablespoon (or so to taste) of prepared horseradish at the end and it gives it an added depth and a little zip. So........... now you all know. lol.

Ohfour · Hooker

Well, gravy isnt gravy unless it has giblets in it...just sayin...

Fort Worth Mom · Mod/Penguin lover/Princess!

Ohfour wrote:
Well, gravy isnt gravy unless it has giblets in it...just sayin...

Oh, Yuck!

Nope, you can have all the giblets, my pretty!

I won't touch them with a ten foot pole! wink

Nobody Just Nobody · Rib-it! Rrrib-it!

Fort Worth Mom wrote:
Ohfour wrote:
Well, gravy isnt gravy unless it has giblets in it...just sayin...
Oh, Yuck!
Nope, you can have all the giblets, my pretty!
I won't touch them with a ten foot pole!

I agree!

Lexxy · My dog name is Sasha, too!

TrudyML wrote:
I open a can.

You beat me to it!! But mine is in a jar!

TrudyML · Guru

Lexxy wrote:
TrudyML wrote:
I open a can.
You beat me to it!! But mine is in a jar!

LOL!!!!!!!!!!!!!!!!

lilyofcourse · My spirit animal is a pink flamingo.

What kind of gravy? White or brown?

And there is chocolate gravy.

Oh and don't forget cornmeal gravy.

And I love giblet gravy over dressing.

So many gravies, so little time.

lilyofcourse · My spirit animal is a pink flamingo.

TrudyML wrote:
Lexxy wrote:
TrudyML wrote:
I open a can.
You beat me to it!! But mine is in a jar!
LOL!!!!!!!!!!!!!!!!

Or the dry mix you just add water to.

Tinydancer · Guru

TrudyML wrote:
I open a can.

Of beer!

Lady Gaga Snerd · Guru

msrock wrote:

I do have a secret ingredient for my gravy when I make a pot roast. I add a tablespoon (or so to taste) of prepared horseradish at the end and it gives it an added depth and a little zip. So........... now you all know. lol.

I love horseradish. Just bought some today. There is some locally made it and it is sooo delicious. Not to hot like some of them.

msrock · Guru

Lady Gaga Snerd wrote:
msrock wrote:

I do have a secret ingredient for my gravy when I make a pot roast. I add a tablespoon (or so to taste) of prepared horseradish at the end and it gives it an added depth and a little zip. So........... now you all know. lol.

I love horseradish. Just bought some today. There is some locally made it and it is sooo delicious. Not to hot like some of them.

I do too. I use it in my potato salad and coleslaw too. I always get compliments on those, but no one can figure out what my secret is. lol. I will not eat a hard boiled egg without horseradish.

TrudyML · Guru

Tinydancer wrote:
TrudyML wrote:
I open a can.
Of beer!

I await one! This day stinks.

Lawyerlady · On the bright side...... Christmas is coming! (Mod)

Ohfour wrote:
Well, gravy isnt gravy unless it has giblets in it...just sayin...

My giblets go in my stuffing, not my gravy.

msrock · Guru

Lawyerlady wrote:
Ohfour wrote:
Well, gravy isnt gravy unless it has giblets in it...just sayin...
My giblets go in my stuffing, not my gravy.

Mine too.

Fort Worth Mom · Mod/Penguin lover/Princess!

msrock wrote:
Lawyerlady wrote:
Ohfour wrote:
Well, gravy isnt gravy unless it has giblets in it...just sayin...
My giblets go in my stuffing, not my gravy.
Mine too.

Mine go in the trash can! wink

Lawyerlady · On the bright side...... Christmas is coming! (Mod)

Fort Worth Mom wrote:
msrock wrote:
Lawyerlady wrote:
Ohfour wrote:
Well, gravy isnt gravy unless it has giblets in it...just sayin...
My giblets go in my stuffing, not my gravy.
Mine too.
Mine go in the trash can!

That is such a waste.

msrock · Guru

Fort Worth Mom wrote:
msrock wrote:
Lawyerlady wrote:
Ohfour wrote:
Well, gravy isnt gravy unless it has giblets in it...just sayin...
My giblets go in my stuffing, not my gravy.
Mine too.
Mine go in the trash can!

You could always cook them for your kitties. I do that if I don't use them.

TrudyML · Guru

Team Mom on giblets!

lilyofcourse · My spirit animal is a pink flamingo.

Bet very few here have had cracklin bread.

Nobody Just Nobody · Rib-it! Rrrib-it!

Fort Worth Mom wrote:
msrock wrote:
Lawyerlady wrote:
Ohfour wrote:
Well, gravy isnt gravy unless it has giblets in it...just sayin...
My giblets go in my stuffing, not my gravy.
Mine too.
Mine go in the trash can!

Mine go to my dogs.

FNW · Guru

Anyone here tried spotted dick?

Fort Worth Mom · Mod/Penguin lover/Princess!

FNW wrote:
Anyone here tried spotted dick?

Not me.

English food is not my bag.

And, I'm not a fan of dried fruit baked into anything.

FNW · Guru

It wasn't bad, actually. But I don't mind dried fruit.

Making soup now and started with a roux. I thought of y'all.

Nobody Just Nobody · Rib-it! Rrrib-it!

FNW wrote:
Anyone here tried spotted dick?

I'm married to a Brit. Of course. Bread pudding is a normal dessert for us.

chef · Guru

DH was disgusted by the thought of giblet gravy. Was. He likes my giblet gravy.

Nobody Just Nobody · Rib-it! Rrrib-it!

I made a roux too tonight. It's funny because for the longest time I thought roux was some kind of fancy soup I'd never had.

Lady Gaga Snerd · Guru

Viva LA France. Now we know roux , mire pioux , etc.

Nobody Just Nobody · Rib-it! Rrrib-it!

I've come a long way baby!

Momala · Great cook-happy wife-superb fisherman

If I'm using pan drippings for gravy, I'll usually make a roux with all-purpose flour, then add beef/chicken stock (home made!)

If I need a clearer gravy, I'll use cornstarch and stock.

lilyofcourse · My spirit animal is a pink flamingo.

Breakfast gravy here is pan drippings, flour and either milk or water. Season to taste.

It gets nice and thick.

Lindley · Guru

What is a spotted dick?

Nobody Just Nobody · Rib-it! Rrrib-it!

Spotted dick is a cylindrical pudding popular in Britain, made with suet and dried fruit (usually currants and/or raisins) and often served with custard.

It is made from a flat sheet of suet pastry sprinkled with dried fruit, which is then rolled up into a circular pudding.

Lindley · Guru

Thank you, I've never heard of it. It sounds interesting.

Nobody Just Nobody · Rib-it! Rrrib-it!

British food. It's not bad.

Momala · Great cook-happy wife-superb fisherman

British food can be extraordinary! I had the BEST leg of lamb at the Grosvenor Hotel back in '64, and my only regret is that I did not make a note of the red wine that the Wine Steward suggested. It was mellow, non-aggressive, aromatic, and the standard to which I compare all red wines.

I also like the British Bubble and Squeak!

Nobody Just Nobody · Rib-it! Rrrib-it!

Momala, my FIL just loves bread pudding. Loves it. I make it for him sometimes. We had all English dishes at our wedding. It was fun. We served the adults Beef Wellington and the kids fish and chips. And of course, peas with slivered almonds in a butter lemon sauce. It was nice. A lot of the adults ate fish and chips. But we were fine with that. We had extra food because some people didn't show up at our wedding. I'm working on billing them now!