[HPFGU-OTChatter] Re: Answer the biscuit question already

[Jen Faulkner]

On Tue, 27 Feb 2001 aichambaye at yahoo.com wrote:

> this food topic is fun.

*agrees wholeheartedly*

> You cannot make white gravy without sausage and have it come out ok.
> I don't eat pork but I eat sausgae gravy. Even the mixes are based in
> powdered animal stuff, so I don't think Neil will be eating any.
> Penny, have you ever tried to make "cream" gravy? (No cream in it: is
> this some Yankee name for gravy? When we say gravy it's white. We say
> brown gravy if we mean otherwise!) It has no taste at all if you
> don't have enough sausage grease in it. I cant imagine how horrible
> it would be with vegetable oil. (My parents own a Southen restaurant
> and he family does the cooking - I learned from my Mom and Gramma.)
> Sausage gravy doens't always have "chunks" of sausgae in it, as it it
> had been ground and added later. It's made in the pan after you cook
> your sausage.

It's perfectly possible to make a decent vegetarian or even vegan gravy.  
Generally, these are mushroom flavored.  (Without mushrooms, you'd have
just the flavor of the vegetable stock, but I suppose you could do that
too.)  Mushroom gravy needn't have any dairy in it -- mushrooms, onion,
garlic, vegetable stock and flour will do it (though one made with milk
and butter or vegetable oil will be richer).  I wonder if 'cream gravy'
is like white sauce?  That's what I immediately pictured...  and if you
add that to a pan with meat leftovers (eww) you get gravy, no?

--jen, who *isn't* domestic, she swears!  :)

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