On Tue 13 May 2008 09:56:02p, Myrl Jeffcoat told us...

> I have just returned home from a delightful trip to Amish country in
> Lancaster PA. While there I filled up on wonderful Amish/Pennsylvania
> Dutch food.
>
> 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.
>
> Myrl Jeffcoat

I doubt it was turmeric. Any significant amount of that would be
pronounced in the flavor. The same for curry powder. You would notice.
Some commercial chicken/turkey stock bases have a decidedly yellow color to
them. I don't know if it's artificial, but I have seen yellowish gravy in
places before.

Traditionally, a poultry gravy would range from light tan to bordering on
brown.

I experienced something similar with another food and still have never
figured it out. There was a favorite breakfast place back in OH that
served delicious pancakes. When you cut into the pancake, it was decidedly
yellow in color. I asked the owner about them and he said they used a mix,
but didn't tell me the brand or where it came from. They were excellent
pancakes, but I'll never figure out the color. :-)

--
Wayne Boatwright
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Wednesday, 05(V)/14(XIV)/08(MMVIII)
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Countdown till Memorial Day
1wks 4dys 18hrs 20mins
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I am the girl-next-door's imaginary
boyfriend.
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