In article
>,
Myrl Jeffcoat > wrote:

> One of the best meals was a simple hot turkey sandwich, with gravy.
> The gravy seemed fairly traditional or usual for that kind of meal,
> but was more "golden" yellow than I've seen in the past. What do you
> guys think may have been the ingredient to make that so? I wondered
> if a bit of tumeric had been added, but also wonder if there are other
> possibilities.

Did it taste different than the hot turkey sandwiches from your past?
Restaurant style hot turkey sandwiches from my past are one of my
fondest memories. The gravy color was generally rich tan.
Hot turkey and hot roast beef sandwiches seem to be things of the past.
What a misfortune!

leo