In article >,
Steve Wertz > wrote:

> I've never quite understood why you'd want to bread and fry
> something, then cover it with a gloopy sauce and bake.

Well, in 1970 that was the only way I knew how to make gravy. My bride
could only make pot roast with a thin gravy. Special meals usually
involved Campbell's cream of mushroom soup for "gravy". The result
wasn't bad, but I wouldn't do that now. Hmmm. Maybe I would for old
times sake.

> But I see these recipes all over the place so somebody must like
> them.

I make excellent gravy, but the thread of my life on how I learned to do
it is long and complicated for such a simple task. It started with my
mom passing the lore on to my wife who passed it to me. I kick my wife's
ass on gravy making now. Except for Thanksgiving turkey gravy.
In general, we're flour and water slurry folk with occasional forays
into the white sauce world which we do well.

leo

--
<http://web0.greatbasin.net/~leo/>