Gravy!

Bloodhammer · #1 07-13-2012, 04:20 PM

Let's talk about gravy. What's your favorite kind? What do you put it on? What's you're definition of it? Is spaghetti sauce gravy? Is au jus gravy? What's the etymology of the word gravy?

Gravy as slang - I'm going off the rails of the gravy train!

To gravy or not to gravy?

Have I lost my mind?

fuzzy beard · #2 07-13-2012, 04:23 PM

Gravy should be white and thick and creamy!

elgecko · #3 07-13-2012, 04:26 PM

I suspect gravy is more popular down south than it is in California but damn if biscuits and gravy isn't one of the most delicious breakfast items ever!

bassteban · #4 07-13-2012, 04:30 PM

Quote:

Originally Posted by elgecko

I suspect gravy is more popular down south than it is in California but damn if biscuits and gravy isn't one of the most delicious breakfast items ever!

Quote:

Originally Posted by fuzzy beard

Gravy should be white and thick and creamy!

I likes most all gravy but prefer the white stuff. And I think it's likely more common in Nor Cal than south, but what do I know

MatticusMania · #5 07-13-2012, 04:31 PM

Im down for some biscuits and gravy, so long as sausage was not used in the white gravy (blasphemy to some, Im sure).

You can find white gravy at lots of places in SoCal. Chicken fried steak was a favorite of mine before going veggie.
Brown gravy on mashed potatoes was pretty gravy, too. And some au jus (gravy or not, I dont know) was great with a french dip roast beef!

Bloodhammer · #6 07-13-2012, 04:37 PM

I like all gravy, but what I usually make is a rich brown gravy for pouring over ........... well.............everything?

Step 1) I make a dark brown roux out of flour and olive oil

Step 2) I make a really really concentrated beef stock out of boiling water and this stuff:

Step 3) I slowly (very slowly!!!!) pour the stock into the roux while stirring with a whisk

Step 4) I pour it all over the floor and make "snow angels"

Funky Ghost · #7 07-13-2012, 04:37 PM

Sausage or bacon gravy. Home made not from a can or package. Cast Iron is preferable to it's construction

Yeah, I'm that picky. Grandma did that to me.

5StringBlues · #8 07-13-2012, 05:08 PM

Bloodhammer · #9 07-13-2012, 05:15 PM

Gravy Robbers

5StringBlues · #10 07-13-2012, 05:20 PM

Bloodhammer · #11 07-13-2012, 05:27 PM

bassinplace · #12 07-13-2012, 05:41 PM

Quote:

Originally Posted by Bloodhammer

Let's talk about gravy. What's your favorite kind? What do you put it on? What's you're definition of it? Is spaghetti sauce gravy? Is au jus gravy? What's the etymology of the word gravy?

Gravy as slang - I'm going off the rails of the gravy train!

To gravy or not to gravy?

Have I lost my mind?

Gravy puking frogs do not an appetizer make.

5StringBlues · #13 07-13-2012, 05:43 PM

Quote:

Originally Posted by bassinplace

Gravy puking frogs do not an appetizer make.

Yeah. Imma gonna have to be sigging that.

bassteban · #14 07-13-2012, 05:50 PM

Quote:

Originally Posted by bassinplace

Gravy puking frogs do not an appetizer make.

Are you KIDDING me? It's an *accoutrement* which, being French, PROVES it's extra high-falutin and snobby.

bassteban · #15 07-13-2012, 05:51 PM

Quote:

Originally Posted by bassinplace

Gravy puking frogs is the most metal band name ever.

pie_man_25 · #16 07-13-2012, 05:52 PM

My favourite kind of gravy comes from a local place called "Phog Lounge", they make it from scratch to put on poutine.

"What do you put it on?" Poutine of course, turkey, chicke, etc...

as for a definition - it's a sauce made from the juicy drippings from some kind of meat. What else is there to define?

Etymology, I'm not sure of, but I will say that spaghetti sauce is not gravy - at least not the tomato-based sauce that I'm accustomed to. Au jus, to be honest, I would say yes and no - it's basically gravy, but it's thinner than most gravies that I come across. So I'm not entirely sure. I'll say "yes" though, given that as far as I know it's made from meat drippings (the drippings made from cooking the meat, not blood/raw meat juices).