Really yellow gravy
 

I have just returned home from a delightful trip to Amish country in
Lancaster PA. While there I filled up on wonderful Amish/Pennsylvania
Dutch food.

One of the best meals was a simple hot turkey sandwich, with gravy.
The gravy seemed fairly traditional or usual for that kind of meal,
but was more "golden" yellow than I've seen in the past. What do you
guys think may have been the ingredient to make that so? I wondered
if a bit of tumeric had been added, but also wonder if there are other
possibilities.

Myrl Jeffcoat

Really yellow gravy
 

"Myrl Jeffcoat" > wrote in message
...
>I have just returned home from a delightful trip to Amish country in
> Lancaster PA. While there I filled up on wonderful Amish/Pennsylvania
> Dutch food.
>
> One of the best meals was a simple hot turkey sandwich, with gravy.
> The gravy seemed fairly traditional or usual for that kind of meal,
> but was more "golden" yellow than I've seen in the past. What do you
> guys think may have been the ingredient to make that so? I wondered
> if a bit of tumeric had been added, but also wonder if there are other
> possibilities.
>
> Myrl Jeffcoat

turmeric or curry would be the first thing that comes to mind. Or maybe food
coloring, either on it's own or part of another ingredient (like a chicken base).

kimberly

Really yellow gravy
 

In article
>,
Myrl Jeffcoat > wrote:

> One of the best meals was a simple hot turkey sandwich, with gravy.
> The gravy seemed fairly traditional or usual for that kind of meal,
> but was more "golden" yellow than I've seen in the past. What do you
> guys think may have been the ingredient to make that so? I wondered
> if a bit of tumeric had been added, but also wonder if there are other
> possibilities.

Did it taste different than the hot turkey sandwiches from your past?
Restaurant style hot turkey sandwiches from my past are one of my
fondest memories. The gravy color was generally rich tan.
Hot turkey and hot roast beef sandwiches seem to be things of the past.
What a misfortune!

leo

Really yellow gravy
 

On May 13, 11:55*pm, Leonard Blaisdell >
wrote:

> Did it taste different than the hot turkey sandwiches from your past?
> Restaurant style hot turkey sandwiches from my past are one of my
> fondest memories. The gravy color was generally rich tan.
> Hot turkey and hot roast beef sandwiches seem to be things of the past.
> What a misfortune!
>
> leo


Leo - The hot turkey sandwiches I remember also had a light tan
color. But this gravy was distinctly more golden yellow (almost maise
colored). The flavor was a tad more savory.

I noted several places like this one in the Pennsylvania area. They
have the title, "DINER" but usually have an individual's name to
preface that. I suspect they are franchises, that have a slightly
1950ish look and feel to them. This one In Lancaster County, boasted
Pennsylvania Dutch cooking.

Myrl Jeffcoat

Really yellow gravy
 

On Tue 13 May 2008 09:56:02p, Myrl Jeffcoat told us...

> I have just returned home from a delightful trip to Amish country in
> Lancaster PA. While there I filled up on wonderful Amish/Pennsylvania
> Dutch food.
>
> One of the best meals was a simple hot turkey sandwich, with gravy.
> The gravy seemed fairly traditional or usual for that kind of meal,
> but was more "golden" yellow than I've seen in the past. What do you
> guys think may have been the ingredient to make that so? I wondered
> if a bit of tumeric had been added, but also wonder if there are other
> possibilities.
>
> Myrl Jeffcoat

I doubt it was turmeric. Any significant amount of that would be
pronounced in the flavor. The same for curry powder. You would notice.
Some commercial chicken/turkey stock bases have a decidedly yellow color to
them. I don't know if it's artificial, but I have seen yellowish gravy in
places before.

Traditionally, a poultry gravy would range from light tan to bordering on
brown.

I experienced something similar with another food and still have never
figured it out. There was a favorite breakfast place back in OH that
served delicious pancakes. When you cut into the pancake, it was decidedly
yellow in color. I asked the owner about them and he said they used a mix,
but didn't tell me the brand or where it came from. They were excellent
pancakes, but I'll never figure out the color. :-)

--
Wayne Boatwright
-------------------------------------------
Wednesday, 05(V)/14(XIV)/08(MMVIII)
-------------------------------------------
Countdown till Memorial Day
1wks 4dys 18hrs 20mins
-------------------------------------------
I am the girl-next-door's imaginary
boyfriend.
-------------------------------------------

Really yellow gravy
 

On Tue 13 May 2008 11:55:10p, Leonard Blaisdell told us...

> In article
> >,
> Myrl Jeffcoat > wrote:
>
>> One of the best meals was a simple hot turkey sandwich, with gravy.
>> The gravy seemed fairly traditional or usual for that kind of meal,
>> but was more "golden" yellow than I've seen in the past. What do you
>> guys think may have been the ingredient to make that so? I wondered
>> if a bit of tumeric had been added, but also wonder if there are other
>> possibilities.
>
> Did it taste different than the hot turkey sandwiches from your past?
> Restaurant style hot turkey sandwiches from my past are one of my
> fondest memories. The gravy color was generally rich tan.
> Hot turkey and hot roast beef sandwiches seem to be things of the past.
> What a misfortune!
>
> leo

Back in the 1950s, even dimestores and drugstores with a sandwich bar
served rather good hot turkey and hot roast beef sandwiches. It is sad
that they're a thing of the past.

--
Wayne Boatwright
-------------------------------------------
Wednesday, 05(V)/14(XIV)/08(MMVIII)
-------------------------------------------
Countdown till Memorial Day
1wks 4dys 18hrs 15mins
-------------------------------------------
Oxymoron: Smart Bomb.
-------------------------------------------

Really yellow gravy
 

"Myrl Jeffcoat" > wrote in message
...
>I have just returned home from a delightful trip to Amish country in
> Lancaster PA. While there I filled up on wonderful Amish/Pennsylvania
> Dutch food.
>
> One of the best meals was a simple hot turkey sandwich, with gravy.
> The gravy seemed fairly traditional or usual for that kind of meal,
> but was more "golden" yellow than I've seen in the past. What do you
> guys think may have been the ingredient to make that so? I wondered
> if a bit of tumeric had been added, but also wonder if there are other
> possibilities.
>
> Myrl Jeffcoat

I'm guessing butter, and plenty of it. Somehow I can't see turmeric being
used in Pennsylvania Dutch kitchens!

And oh, those wonderful hot turkey/chicken and gravy sandwiches of bygone
days ...

Felice

Really yellow gravy
 

jay > wrote:

> It is probably Amish butter gravy.

Did you just pick that term out of your ass, or what?

-sw

Really yellow gravy
 

Myrl Jeffcoat > wrote:

> I have just returned home from a delightful trip to Amish country in
> Lancaster PA. While there I filled up on wonderful Amish/Pennsylvania
> Dutch food.
>
> One of the best meals was a simple hot turkey sandwich, with gravy.
> The gravy seemed fairly traditional or usual for that kind of meal,
> but was more "golden" yellow than I've seen in the past. What do you
> guys think may have been the ingredient to make that so? I wondered
> if a bit of tumeric had been added, but also wonder if there are other
> possibilities.

Turkey Devonshire (Open faced turkey sandwich with sauce) is very
common there in central Pennsylvania. It's a basic white sauce with
cheese and turkey/chicken stock added.

Otherwise I'd guess it was just made with chicken bouillon if you
don't think there was any cheese in it.

-sw

Really yellow gravy
 

Myrl Jeffcoat > wrote:

> I noted several places like this one in the Pennsylvania area. They
> have the title, "DINER" but usually have an individual's name to
> preface that. I suspect they are franchises, that have a slightly
> 1950ish look and feel to them. This one In Lancaster County, boasted
> Pennsylvania Dutch cooking.

Again, a Turkey Devonshire is classic PA diner food. Was there
bacon under/over the turkey?

-sw

Really yellow gravy
 

On Wed, 14 May 2008 09:55:22 -0500, DUHSquirts wrote:

> jay > wrote:
>
>> It is probably Amish butter gravy.
>
> Did you just pick that term out of your ass, or what?
>
> -sw

which term, Amish, butter or gravy?

DUH..

Really yellow gravy
 

jay > wrote:

> On Wed, 14 May 2008 09:55:22 -0500, DUHSquirts wrote:
>
>> jay > wrote:
>>
>>> It is probably Amish butter gravy.
>>
>> Did you just pick that term out of your ass, or what?
>
> which term, Amish, butter or gravy?

While the Amish do use a fair amount of butter (not any more so than
most Europeans), there is nothing special about the composition of
their gravy and no such thing as "Amish butter gravy", though they
do make gravy with butter - but not any more so than the rest of the
world.

You're response was taken right from the Book of Sheldon, and
deserves a big round of "duh!".

-sw

Really yellow gravy
 

Nexis wrote:
> "Myrl Jeffcoat" > wrote in message
> ...
>> I have just returned home from a delightful trip to Amish country in
>> Lancaster PA. While there I filled up on wonderful
>> Amish/Pennsylvania Dutch food.
>>
>> One of the best meals was a simple hot turkey sandwich, with gravy.
>> The gravy seemed fairly traditional or usual for that kind of meal,
>> but was more "golden" yellow than I've seen in the past. What do you
>> guys think may have been the ingredient to make that so? I wondered
>> if a bit of tumeric had been added, but also wonder if there are
>> other possibilities.
>>
>> Myrl Jeffcoat
>
> turmeric or curry would be the first thing that comes to mind. Or
> maybe food coloring, either on it's own or part of another ingredient
> (like a chicken base).
>
> kimberly

Somehow I don't think the Pennsylvania Dutch are into curry :)

Jill

Really yellow gravy
 

kilikini > wrote:

> You would know. :~) (I still can't believe that my aunt-in-law is
> related to your family! That was weird!)

You'd could have been semi-related to Kevin Wilson instead. But
still, he found a way into your family anyway.

-sw

Really yellow gravy
 

Myrl Jeffcoat wrote:

> One of the best meals was a simple hot turkey sandwich, with gravy.
> The gravy seemed fairly traditional or usual for that kind of meal,
> but was more "golden" yellow than I've seen in the past. What do you
> guys think may have been the ingredient to make that so? I wondered
> if a bit of tumeric had been added, but also wonder if there are other
> possibilities.

the addition of turmeic wouldn't surprise me since they make so many
pickles and relishes which use it. They'd have it readily on hand.

Really yellow gravy
 

Felice wrote:

> I'm guessing butter, and plenty of it. Somehow I can't see turmeric being
> used in Pennsylvania Dutch kitchens!

Oh no- they make a LOT of pickles and relishes that would call for it.
>

Really yellow gravy
 

Myrl Jeffcoat > wrote:
> On May 13, 11:55??pm, Leonard Blaisdell >
> wrote:

> > Did it taste different than the hot turkey sandwiches from your past?
> > Restaurant style hot turkey sandwiches from my past are one of my
> > fondest memories. The gravy color was generally rich tan.

> Leo - The hot turkey sandwiches I remember also had a light tan
> color. But this gravy was distinctly more golden yellow (almost maise
> colored). The flavor was a tad more savory.

That yellow "turkey" gravy is pretty standard around Lancaster County.
I'm not sure it doesn't come out of a can or jar that color.

> I noted several places like this one in the Pennsylvania area. They
> have the title, "DINER" but usually have an individual's name to
> preface that. I suspect they are franchises, that have a slightly
> 1950ish look and feel to them. This one In Lancaster County, boasted
> Pennsylvania Dutch cooking.

Go ahead, name the name. Most of the diners in that area that I am
familiar with are old family run businesses and not part of any
franchise deal. There are a lot of diners in the area, and I have
tried or at least know a lot of them. It wasn't "Zinn's" was it?
I thought they closed down.

Bill Ranck
Blacksburg, Va.

Really yellow gravy
 

On May 14, 2:55*am, Leonard Blaisdell >
wrote:
> In article
> >,
> *Myrl Jeffcoat > wrote:
>
> > One of the best meals was a simple hot turkey sandwich, with gravy.
> > The gravy seemed fairly traditional or usual for that kind of meal,
> > but was more "golden" yellow than I've seen in the past. *What do you
> > guys think may have been the ingredient to make that so? *I wondered
> > if a bit of tumeric had been added, but also wonder if there are other
> > possibilities.
>
> Did it taste different than the hot turkey sandwiches from your past?
> Restaurant style hot turkey sandwiches from my past are one of my
> fondest memories. The gravy color was generally rich tan.
> Hot turkey and hot roast beef sandwiches seem to be things of the past.
> What a misfortune!
>
> leo

You just aren't hanging out at the best greasy spoons in small towns.
They're still found around here.

John Kane Kingston ON Canada

Really yellow gravy
 

On Wed, 14 May 2008 09:47:05 -0400, "Felice" >
wrote:

>
>"Myrl Jeffcoat" > wrote in message
...
>>I have just returned home from a delightful trip to Amish country in
>> Lancaster PA. While there I filled up on wonderful Amish/Pennsylvania
>> Dutch food.
>>
>> One of the best meals was a simple hot turkey sandwich, with gravy.
>> The gravy seemed fairly traditional or usual for that kind of meal,
>> but was more "golden" yellow than I've seen in the past. What do you
>> guys think may have been the ingredient to make that so? I wondered
>> if a bit of tumeric had been added, but also wonder if there are other
>> possibilities.
>>
>> Myrl Jeffcoat
>
>I'm guessing butter, and plenty of it. Somehow I can't see turmeric being
>used in Pennsylvania Dutch kitchens!
>

or curry either. but maybe the amish are hip now.

your pal,
blake

Really yellow gravy
 

On May 13, 9:56 pm, Myrl Jeffcoat > wrote:
> I have just returned home from a delightful trip to Amish country in
> Lancaster PA. While there I filled up on wonderful Amish/Pennsylvania
> Dutch food.
>

Do you know why the Amish food is so good? No microwaves! ;-)

Really yellow gravy
 

jay > wrote:

> On Wed, 14 May 2008 10:32:17 -0500, Swertzismyhero:

>> While the Amish do use a fair amount of butter (not any more so than
>> most Europeans), there is nothing special about the composition of
>> their gravy and no such thing as "Amish butter gravy", though they
>> do make gravy with butter - but not any more so than the rest of the
>> world.
>
> WTFDYK about the Amish darling?

I lived the first 17 years of my life in central and western
Pennsylvania. And Ohio for another 2. My last name is ... [drum
roll]....'Wertz' and the last three (maybe four?) generations of us
have been born and raised there in PA (but we'd never be caught dead
in or near Philadelphia - Reading is as far as we go).

http://www.wertzcandy.com/

I think this qualifies me as Pennsylvania Dutch just a tad more than
some inbred, three-nippled, bug-eyed Texan bubba with a banjo and no
front teeth who calls himself Jay.

> Please killfile me as soon as possible.

You change your posting address more often than you change your
underwear. Speaking of which, I haven't smelled you around town
lately. Where have you and Leslie been hanging out these days? Om
and I have been looking all over for you.

ObDinner: Lemmon-pepper brined pork tenderloin, huge asparagus, and
I'm going to cook my first batch of couscous, somehow. Probably use
chicken stock and bits of whatever musgovian veggies I have lying
around.

-sw

Really yellow gravy
 

kilikini > wrote:

> Sqwertz wrote:
>> kilikini > wrote:
>>
>>> You would know. :~) (I still can't believe that my aunt-in-law is
>>> related to your family! That was weird!)
>>
>> You'd could have been semi-related to Kevin Wilson instead. But
>> still, he found a way into your family anyway.
>
> LOL, but my Uncle up and quit! Apparently Kevin did too. There's something
> not-quite-right at Boise State.

KSW's name still appears on the faculty directory that was revised
two days ago, but they must have taken his computer away. I wonder
why? <teehee>.

-sw