"Frogleg" > wrote in message
...
> 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.

But only if the sauce is not too blue.

:-)

Dimitir



ZZ Top TV Dinners lyrics
TV dinners there's nothin' else to eat
TV dinners they really can't be beat
I like 'em frozen but you understand
I throw 'em in and wave 'em and I'm a brand new man oh yeah!

TV dinners they're goin' to my head
TV dinners my skin is turnin' red
Twenty year old turkey in a thirty year old tin
I can't wait until tomorrow.... and thaw one out again oh yeah!

TV dinners I'm feelin' kinda rough
TV dinners this one's kinda tough
I like the enchiladas and the teriaki too
I even like the chicken if.... the sauce is not too blue.

And they're mine, all mine, oh yeah
and they sure are fine.
Gotta have 'em
gimme somethin' now.

- Billy Gibbons, Dusty Hill & Frank Beard