All the recipes i read on this wwweb , produced raw flour taste !!
One said add flour and simmer til thick .
Great ! It looks good , its THICK ......but tastes RAW .

read the fine print below and tell you the big problem :


...........................................




Perfect Gravy
If using giblets in your gravy, refer to the instructions below for
preparation.

Remove the cooked turkey and roasting rack from the roasting pan. Pour
the poultry drippings through a sieve into a container. Add 1 cup stock
(poultry, meat or vegetable) to the roasting pan and stir until crusty
brown bits are loosened. If you do not have homemade stock, substitute
canned broth, but it is not as good. For example, if you are making
turkey gravy, use chicken broth. Pour the deglazed liquid/stock into
the container with the pan drippings. Let the mixture stand a few
minutes until the fat rises to the top.

1) Skim and discard any fat that remains on top of the poultry
drippings, reserving 3 to 4 tablespoons. Or alternatively, cook about 6
slices of bacon until crisp, and use the fat from the bacon.

Over medium heat, spoon the reserved fat into a 2-quart or larger
saucepan. Using a whisk only (to prevent lumps), whisk an equal amount
of flour into heated fat and continue to cook and stir until the flour
turns golden.

2) To produce a full flavored gravy, you must cook the flour in
about an equal portion of fat until the flour has lost its raw taste
(as you would a roux). A common problem is using too much flour, which
decreases the flavor.

-------------------------------------------------------------------------
read #1 We dont want FAT in our gravy !

werty wrote:

>
>
> All the recipes i read on this wwweb , produced raw flour taste !!


Ok, that's it for you, idiot.

*plonk*




Brian

--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)

In article >,
"Default User" > wrote:

> werty wrote:
>
> >
> >
> > All the recipes i read on this wwweb , produced raw flour taste !!
>
>
> Ok, that's it for you, idiot.
>
> *plonk*
>
>
>
>
> Brian

<lol> Ditto here...
He does not know how to cook, and just won't admit it. ;-)

Can he be taught?
--
Peace!
Om

"My mother never saw the irony in calling me a Son of a bitch"
-- Jack Nicholson

"OmManiPadmeOmelet" > wrote in message
news
> In article >,
> "Default User" > wrote:
>
> > werty wrote:
> >
> > >
> > >
> > > All the recipes i read on this wwweb , produced raw flour taste !!
> >
> >
> > Ok, that's it for you, idiot.
> >
> > *plonk*
> >
> >
> >
> >
> > Brian
>
> <lol> Ditto here...
> He does not know how to cook, and just won't admit it. ;-)
>
> Can he be taught?
> --

Why bother?

kili

In article >,
"kilikini" > wrote:

> "OmManiPadmeOmelet" > wrote in message
> news
> > In article >,
> > "Default User" > wrote:
> >
> > > werty wrote:
> > >
> > > >
> > > >
> > > > All the recipes i read on this wwweb , produced raw flour taste !!
> > >
> > >
> > > Ok, that's it for you, idiot.
> > >
> > > *plonk*
> > >
> > >
> > >
> > >
> > > Brian
> >
> > <lol> Ditto here...
> > He does not know how to cook, and just won't admit it. ;-)
> >
> > Can he be taught?
> > --
>
> Why bother?
>
> kili

<snicker>

Even tho' I no longer eat flour (I'm allergic to it!), I know how to
make a roux based sauce and NOT have it come out tasting like "raw
flour"!
--
Peace!
Om

"My mother never saw the irony in calling me a Son of a bitch"
-- Jack Nicholson

OmManiPadmeOmelet wrote:
> In article >,
> "Default User" > wrote:
>
>> werty wrote:
>>
>>>
>>>
>>> All the recipes i read on this wwweb , produced raw flour taste !!
>>
>>
>> Ok, that's it for you, idiot.
>>
>> Brian
>
> <lol> Ditto here...
> He does not know how to cook, and just won't admit it. ;-)
>
He also thinks this is the WEB! And thinks biscuits should be baked for 30
minutes. I'd like him to try that and report back on the blackened hocky
pucks which result But of course, at least then the flour wouldn't be
RAW

Jill

OmManiPadmeOmelet wrote:

>
> <snicker>
>
> Even tho' I no longer eat flour (I'm allergic to it!), I know how to
> make a roux based sauce and NOT have it come out tasting like "raw
> flour"!

perhaps next he'll be telling us all our salad recipes have RAW lettuce
flavor!!!

--
..:Heather:.
www.velvet-c.com
I thought I was driving by Gettysburg once but it ends up I was just driving
by your mom's house.

One time on Usenet, OmManiPadmeOmelet > said:
> In article >,
> "kilikini" > wrote:
> > "OmManiPadmeOmelet" > wrote in message
> > news
> > > In article >,
> > > "Default User" > wrote:
> > > > werty wrote:

> > > > > All the recipes i read on this wwweb , produced raw flour taste !!

> > > > Ok, that's it for you, idiot.
> > > >
> > > > *plonk*

> > > <lol> Ditto here...
> > > He does not know how to cook, and just won't admit it. ;-)
> > >
> > > Can he be taught?

> > Why bother?

Yeah, I suspect it's a troll.

> <snicker>
>
> Even tho' I no longer eat flour (I'm allergic to it!), I know how to
> make a roux based sauce and NOT have it come out tasting like "raw
> flour"!

Well sure, you cook it for 2-3 hours, right..? ;-)

--
"Little Malice" is Jani in WA
~ mom, Trollop, novice cook ~

In article >,
"jmcquown" > wrote:

> OmManiPadmeOmelet wrote:
> > In article >,
> > "Default User" > wrote:
> >
> >> werty wrote:
> >>
> >>>
> >>>
> >>> All the recipes i read on this wwweb , produced raw flour taste !!
> >>
> >>
> >> Ok, that's it for you, idiot.
> >>
> >> Brian
> >
> > <lol> Ditto here...
> > He does not know how to cook, and just won't admit it. ;-)
> >
> He also thinks this is the WEB! And thinks biscuits should be baked for 30
> minutes. I'd like him to try that and report back on the blackened hocky
> pucks which result But of course, at least then the flour wouldn't be
> RAW
>
> Jill

True dat. ;-)
--
Peace!
Om

"My mother never saw the irony in calling me a Son of a bitch"
-- Jack Nicholson

In article >,
The Bubbo > wrote:

> OmManiPadmeOmelet wrote:
>
> >
> > <snicker>
> >
> > Even tho' I no longer eat flour (I'm allergic to it!), I know how to
> > make a roux based sauce and NOT have it come out tasting like "raw
> > flour"!
>
> perhaps next he'll be telling us all our salad recipes have RAW lettuce
> flavor!!!
>
> --
> .:Heather:.

LOLOL!!!

I s'pose I could use grilled romaine hearts... ;-)
--
Peace!
Om

"My mother never saw the irony in calling me a Son of a bitch"
-- Jack Nicholson

In article >,
unge (Little Malice) wrote:

> One time on Usenet, OmManiPadmeOmelet > said:
> > In article >,
> > "kilikini" > wrote:
> > > "OmManiPadmeOmelet" > wrote in message
> > > news > > > > In article >,
> > > > "Default User" > wrote:
> > > > > werty wrote:
>
> > > > > > All the recipes i read on this wwweb , produced raw flour taste !!
>
> > > > > Ok, that's it for you, idiot.
> > > > >
> > > > > *plonk*
>
> > > > <lol> Ditto here...
> > > > He does not know how to cook, and just won't admit it. ;-)
> > > >
> > > > Can he be taught?
>
> > > Why bother?
>
> Yeah, I suspect it's a troll.
>
> >
> > Even tho' I no longer eat flour (I'm allergic to it!), I know how to
> > make a roux based sauce and NOT have it come out tasting like "raw
> > flour"!
>
> Well sure, you cook it for 2-3 hours, right..? ;-)

<snork>
Not....... ;-)

Granted tho', it is one of the things I've come to appreciate about
arrowroot. Added to a simmering liquid, it sets up within maybe 2 to 3
minutes and you are done. I've come to prefer it for both sauces and
gravies.
--
Peace!
Om

"My mother never saw the irony in calling me a Son of a bitch"
-- Jack Nicholson

"Little Malice" > wrote

> Yeah, I suspect it's a troll.

Likely one who likes to call himself big?

nancy

"jmcquown" > wrote in message
...
> OmManiPadmeOmelet wrote:
> > In article >,
> > "Default User" > wrote:
> >
> >> werty wrote:
> >>
> >>>
> >>>
> >>> All the recipes i read on this wwweb , produced raw flour taste !!
> >>
> >>
> >> Ok, that's it for you, idiot.
> >>
> >> Brian
> >
> > <lol> Ditto here...
> > He does not know how to cook, and just won't admit it. ;-)
> >
> He also thinks this is the WEB! And thinks biscuits should be baked for
30
> minutes. I'd like him to try that and report back on the blackened hocky
> pucks which result But of course, at least then the flour wouldn't be
> RAW
>
> Jill
>
>

I suppose cookies should be baked for 30 minutes, too, to avoid a RAW flower
taste.......

kili

kilikini wrote:


>
> I suppose cookies should be baked for 30 minutes, too, to avoid a RAW
> flower taste.......

And pancakes. Mmmmm, crunchy.


Brian

--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)

One time on Usenet, "Nancy Young" > said:
>
> "Little Malice" > wrote
>
> > Yeah, I suspect it's a troll.
>
> Likely one who likes to call himself big?

Ahh, you may be correct, ma'am...

--
"Little Malice" is Jani in WA
~ mom, Trollop, novice cook ~

"Default User" > wrote in message
...
> kilikini wrote:
>
>
> >
> > I suppose cookies should be baked for 30 minutes, too, to avoid a RAW
> > flower taste.......
>
> And pancakes. Mmmmm, crunchy.
>
>
> Brian
>

Ewwwwwwww!

kili

In article >,
"Default User" > wrote:

> kilikini wrote:
>
>
> >
> > I suppose cookies should be baked for 30 minutes, too, to avoid a RAW
> > flower taste.......
>
> And pancakes. Mmmmm, crunchy.
>
>
> Brian

<cough>

Thanks... Nearly choked on my meal there on that one. ;-)

Cabbage, 'kraut, Boars Head beef franks with sesame seeds, pressed
garlic and lemon pepper.......
--
Peace!
Om

"My mother never saw the irony in calling me a Son of a bitch"
-- Jack Nicholson