"Robert Lee" > wrote in message
...
> We don't often get exotic food stuffs in our two supermarkets in Nome
> (AK). So, yesterday, when turkey wings showed up in the meat case, I
> bought them all. When you make groceries in Nome, there's always a
> surprise! Usually, not this good!
>
> Usually, I brown the wings and saute the trinity in the remaining fat. I
> make a roux and bring it to the color I need. (Darker meat (pork, beef) ,
> lighter roux, light meat (chicken, turkey, seafood), darker roux). Don't
> ask. It's just what we do in my part of south Louisiana.
>
> However, last night I sauteed the wings until brown and removed them from
> the skillet. Then I added flour to the remaining oil and turkey fat and
> tried to cook the roux to the color I wanted, BUT..., the bottom of the
> pan began to brown/blacken too quickly. Now (tonight to finish), the
> gravy tastes a little pasty and isn't brown enough. The pasty has been
> fixed. It's the pale color I need help with.
>
> Here's my question: I have a 20 year old bottle of Kitchen Bouquet which
> followed me uninvited from Thibodaux, LA, but I'd rather not use it. (I
> know. There's nothing in it to go bad.) What else can I use to darken a
> too pale fricasee?
>
> Robert

Got a Mexican section in the store? If so get a jar of Mole and throw some
in.

Dimitri


Got a mexican section>