On Tue, 26 Dec 2006 00:19:55 -0800, sf wrote:

>On Mon, 25 Dec 2006 23:14:50 -0800, "Kent" > wrote:
>
>>
>>"LurfysMa" > wrote in message
>>news
>>> First of all, thanks to everyone for their help and suggestions for
>>> making turley gravy.
>>>
>>> The turkey gravy was good, but not great. I'd give it a B or B+. My
>>> main complaint was that it had a slightly bitter or harsh taste.
>>>
>>> I'd like to describe what I did and see if anyone can suggest how I
>>> could do better.
>>>
>>> When the turkey went into the oven, I started the stock. I heated some
>>> olive oil in a skillet ove medium high heat and browned the neck,
>>> giblets, and wing tips for about 5-6 minutes. I added an onion and
>>> some carrots chopped coarsely and cooked for several minutes.
>>>
>>> At this point, I may have made my first mistake. My wife had just
>>> finished peeling the potatoes and there were a pile of potato peelings
>>> in the sink. I grabbed a handful and dumped them into the skillet with
>>> the other veggies. I probably added a cup or so.
>>>
>>Lufysma, I don't think potato would add anything to gravy,though I've never
>>tried that.
>>>
>>> I added a half cup of chianti and enough water to cover everything and
>>> brought it to a simmer. I left it to simmer partly covered for 2
>>> hours.
>>>
>>Red wine, as well isn't a good idea. It fits with veal or beef, but not
>>fowl.
>>>
>>> I then added 3 bay leaves, 6-8 whole peppercorns, 5-6 whole allspice
>>> berries, and some basil. I left this to simmer for another hour.
>>>
>
>I don't think the potato skins had anything to do with your problem.
>You asked for glaring mistakes and my eye went straight to those 3 bay
>leaves. That may be your problem. 1/2 or one small leaf at the most
>would have been enough. Too much bay makes food taste like medicine.

It didn't taste like medicine, exactly. More like it was burned, which
I;m pretty sure it wasn't.

>The rest of the seasonings sounded odd to me, but I don't think they
>would make your gravy bitter unless the wine contributed to it
>somehow. Was it drinkable?

Which ones in particular? All of them were recommended by multiple
people here and/or found in several recipes.

><snip>
>>>
>>> Any obvious errors?
>>>
>>> Thanks
>
>Did you include the liver with those giblets? Some people think liver
>makes gravy taste bitter.

Yes, I did. I know some people say not to, but others say it's good. I
guess I'll try leaving it out next time.

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