Quick question

[1of10Charnatives]

7 minutes ago, KSpan said:

How would a sauce ever not be wet?

*head asplodes*

[thefuzz]

Foxy:  Margarita.

Ron:  Gin and Tonic.

Rhule:  Boones Farm.

Wilks:  Miller Lite.

Reich:  French 75.

[SmokinwithWilly]

3 minutes ago, CamWhoaaCam said:

Is gravy considered a sauce?

No. Gravy is its own food group. 

[thefuzz]

9 minutes ago, SmokinwithWilly said:

No. Gravy is its own food group. 

It certainly was at my Grandmothers house.

Along with Molasses, Collard Greens, Ham Hocks and Drop Biscuits.

Woman was country as the day is long.

[thefuzz]

1 minute ago, CamWhoaaCam said:

Collards and Ham Hocks are a pretty normal southern dish.

 

They say the ham hocks are the main ingredient for the flavor of the collards.

I didn't intend for them to be back to back, as she used them to flavor every veggie she consumed. 

Used lard, tons of salt, lived to 90.

[KSpan]

33 minutes ago, CamWhoaaCam said:

Is gravy considered a sauce?

I say yes, but a very specific one worthy of its own consideration. Kind of like how a square is by definition a rectangle but no one thinks of it that way.

Edited May 25, 2023 by KSpan

[thefuzz]

4 minutes ago, CamWhoaaCam said:

I think I remember my grandma using lard to cook. My mom on the other hand I don't remember her using it. Times indeed change.lol

 

I also remember eating liver pudding and eggs sometimes on a sandwich.lol

 

Man it's crazy looking back on what we use to eat. 

I've gone back to pre 70/80's style cooking for the most part.

I use lard, real butter, save bacon grease, etc....very little refined sugar, and not scared to deep fry any longer.  Lost a ton of weight.

[ladypanther]

Quote

Gravy is a sauce often made from the juices of meats that run naturally during cooking and often thickened with wheat flour or corn starch for added texture.

https://en.wikipedia.org/wiki/Gravy#:~:text=Gravy is a sauce often,corn starch for added texture.

Quote

Most of the gravy we know today has its roots firmly planted in French cuisine. 

 

[SmokinwithWilly]

1 hour ago, thefuzz said:

I've gone back to pre 70/80's style cooking for the most part.

I use lard, real butter, save bacon grease, etc....very little refined sugar, and not scared to deep fry any longer.  Lost a ton of weight.

Me too. Funniest thing was when I told my Dr what I had been eating and he got serious then looked at my cholesterol levels. LdL was down over 100 points. Only time I've ever heard a doctor cuss. 

[thefuzz]

21 hours ago, SmokinwithWilly said:

Me too. Funniest thing was when I told my Dr what I had been eating and he got serious then looked at my cholesterol levels. LdL was down over 100 points. Only time I've ever heard a doctor cuss. 

Strange...similar story, Dr. was almost a little mad.

And ended up dropping over 40 lbs.  I'm back wearing the same exact belt that I wore for my first "big boy" job after college, remember my boss telling me to buy it "buy once cry once" was his motto.

Had not seen the light of day for over 15 years.