Julie Bove wrote in rec.food.cooking:

> Bryan wrote:
> > On Oct 17, 7:20 pm, (Judy Haffner) wrote:
> > >
> > > 1 can ( or jar) chicken gravy
> > >
> > The only even marginally legitimate use for jarred "gravy" is an
> > extender for real gravy. At least you only had one inappropriate
> > ingredient.
> >
> > > Judy
> >
> > --Bryan
>
> You are probably one of the snootiest people I have run across! I
> would also venture to guess that most people in the US also use a
> canned, jarred or pouched gravy. Most of that stuff has things in it
> that we don't eat but I do buy a boxed, gluten free gravy and it is
> perfectly fine. I have had some people's made from scratch gravy and
> it left a lot to be desired. Lumpy and not seasoned well.

No problem, Gravy is one of the things I do not do all that well
because i didnt grow up with it as a normal side. I can manage but
mine is not better than jarred types. My only claim to fame is it isnt
worse (grin) and it;s cheaper to make my own plus fun to do.


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