On Mon, 17 Nov 2003 12:32:00 -0500, Bob Pastorio >
wrote:

>Melba's Jammin' wrote:

>> So, Bob, what would be your recommendation to me for thickening the
>> gravy? Forget the potato starch and the tapioca. I'm thinking I'd
>> like to give the arrowroot a shot. Any remarks or opinions about one of
>> the ClearJel products?
>
>Arrowroot will give you a clear, shiny gravy that some people find
>offputting. They're more used to an opaque gravy. You can get the same
>sort of results by using milk or cream to make the slurry.

Clear gravy means either Chinese food (cornstarch) or cheap TV dinner
(who knows?) to me. *Extremely* off-putting, even 'though the effect
is the same. I guess.