Glenn Jacobs wrote:
> I went to my daughter's house to see new Grand Baby for Thanksgiving. Her
> Fether in law came over to cook dinner.
>
> Thwe turkey way nicely done and out of the oven when he asked if she had
> any "Gravy Magic?" The answer was no and at this point I offered to make a
> traditional rue based gravy. No annswer to my offer but he headed off to
> his house to look for "Gravy Magic." apparently he didn't find it so he
> headed out to find a store that was open, which he eventually did. So
> alittle over two hours later, the gravy is ready and we sit down to cold
> turkey and cold everything else and gravy that really wasn't very good at
> all. Lesson, don't let your ego get in the way of the meal.

What a sad waste of time. The best gravies I have ever had have been
made right after the turkey was finished. I'm especially partial to
giblet gravies, though I also love adding a simple slurry to thicken
juices from pot roast.

At Thanksgiving this year (at my IL's house) I had no input except to
make the mashed potatoes. Gravy was *just* the juice from the bag in
which my MIL cooked the turkey.

Come Christmas dinner, I'll show them *yet again* how a proper turkey is
cooked. And the gravy.

--
Darryl L. Pierce >
Visit my webpage: <http://mcpierce.multiply.com>
"By doubting we come to inquiry, through inquiry truth."
- Peter Abelard