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Text 13854, 79 rader
Skriven 2007-04-09 09:49:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: smokers
===============
On 04-04-07 JIM WELLER Scribbled to DAVE DRUM about smokers

JW> DS>  Might end up with smoked salmon that tastes like pork ribs?

JW> DD> And this is bad? How?

JW> DD> I dunno many who hot smoke salmon ...

JW>I do!

JW>Leftovers make the very best salmon salad.

I hereby bequeath you my entire lifetime allotment of same.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Gravy Basics
 Categories: Basics
      Yield: 1 Essay
 
      1    Good Information
 
  Many people who cook every day, people who are comfortable in their
  kitchens and produce meals on a regular basis, are confounded when it
  comes to making gravy. Of course, in days past, gravy on the table
  was a given at most any meal. Sawmill Gravy with biscuits in the
  morning, Pan Gravy with whatever was being served for dinner
  (remember, in the southern part of the US, the noon meal is often
  called dinner, while the evening meal is supper), and Cream Gravy or
  Pot Roast Gravy at supper. And then there's your Giblet Gravy, a must
  when turkey is on the table.
  
  Cooks in years past didn't possess any particular secrets that led to
  consistently good gravy. The main thing they had going for them is
  that they made gravy all the time. It was the final step in preparing
  almost every meal. Actually, the cook started making the gravy after
  hollering, "Supper's ready," and by the time everybody got to the
  table, the gravy was ready. Done right, it's a quick process.
  
  Here in the Northern Hemisphere, winter is coming on, and cold weather
  sharpens appetites that often clamor for sturdy, stick-to-your-ribs
  meals. And, of course, the Holidays are right around the corner. So,
  get ready all you cooks out there. Brush up on a technique or two and
  you can be making gravy with the best of them.
  
  First of all, gravy is based upon the drippings of cooked meat, and it
  stands to reason that the better the meat, the better the gravy. Added
  to the drippings are additional liquids (water, broth, milk), a
  thickener (usually flour), and spices. No rocket science here.
  
  Pan gravies are prepared quickly and served hot. They are made after
  the meat is cooked and removed from the pan. Red-Eye Gravy, Sawmill
  (or sausage) Gravy, Cream Gravy and Brown Gravy fall into this
  category of quick-fix gravies. Specific recipes are listed below, but
  we'll start with the basics.
  
  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
 
There never was a good war. Or a bad peace! Benjamin Franklin


... Procrastination is the art of keeping up with yesterday.

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