On Tue 13 May 2008 11:55:10p, Leonard Blaisdell told us...

> 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

Back in the 1950s, even dimestores and drugstores with a sandwich bar
served rather good hot turkey and hot roast beef sandwiches. It is sad
that they're a thing of the past.

--
Wayne Boatwright
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Wednesday, 05(V)/14(XIV)/08(MMVIII)
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Countdown till Memorial Day
1wks 4dys 18hrs 15mins
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Oxymoron: Smart Bomb.
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