cybercat wrote:

> "notbob" > wrote in message
> ...
> > On 2009-04-16, cybercat > wrote:
> >
> >> I did this for years, and really like it, but it is easy to get lumps
> >> this
> >> way. My MIL uses a flour slurry, which I think makes gravy with an
> >> uncooked
> >> flour taste. We have been trying to get away from white flour and
> >> saturated
> >> fat, hence the corn starch. Someone here recommended it to me so I
tried
> >> it.
> >
> > It will work. I've done it with de-fatted hamhock stock, but a true
gravy
> > requires fat whether you use the roux or slurry method.
>
> I bet there was a little fat left in there. All I did was scrape what I
> could off of the top. I have a problem with what amounts to semantics,
terms
> like
> "a true gravy." I guess some folks are just more concerned with accuracy
in
> terms. If it tastes good, I don't care if it is a "true gravy" or not. I
am
> not looking for authenticity here or conforming to any kind of definition.
I
> just wanted something tasty, quick and easy, and a tad less
> artery-clogging/ass enlarging.
>
> >
> > The secret to a lump free roux is to use a whisk, a mandatory tool in
any
> > good cook's drawer. To make a lump free gravy, make sure both the roux
> > and
> > cooking liquid (nuke if necessary) are warm when combining and keep that
> > whisk a-movin'!
>
> Thanks for the tip! I had not used a whisk OR warmed the flour mix. This
> will be helpful next time I want to use flour.


A whisk will ensure lump - free gravy. For years I used that "Wondra" flour
that is specially - formulated to use in gravies and sauces as it's "lump -
free"...no need to use that if you just attend to using a whisk.

If things get really dire lump - wise you could I suppose use an immersion
blender or even dump into a blender (make sure it's cooled a little)...

Could one use whole wheat flour to make gravy, I am just wondering...


--
Best
Greg

cybercat wrote:

> "Dan Abel" > wrote in message
> ...
> > In article >,
> > blake murphy > wrote:
> >
> >> On Thu, 16 Apr 2009 02:34:17 -0700, Bob Terwilliger wrote:
> >>
> >> > PVC replied to cyber****:
> >
> > [deleted]
> >
> >> > more ignorant than SHELDON?
> >
> >> could be sheldon in drag.
> >
> > That's funny, I always assumed PVC and CC were the same. In fact, I'm
> > still not convinced that they aren't. PVC left just about the same time
> > as CC arrived here.
> >
> Can't get anything past you, Dan! How's that netcopping coming?
>


<chuckle>


--
Best
Greg

"Becca" > wrote in message
...
> cybercat wrote:
>> "Becca" > wrote:
>>
>>
>>> Wait here, I will run to the kitchen and check it out... The brand is
>>> Wang. I
>>>
>>
>> That was fast!
>
> I wuz wearing my fast shoes. Teva flip-flops.
>
>
Gotta get summa those.

On Apr 17, 2:02*pm, "Gregory Morrow" > wrote:
> cybercat wrote:
> > "notbob" > wrote in message
> ...
> > > On 2009-04-16, cybercat > wrote:
>
> > >> I did this for years, and really like it, but it is easy to get lumps
> > >> this
> > >> way. My MIL uses a flour slurry, which I think makes gravy with an
> > >> uncooked
> > >> flour taste. We have been trying to get away from white flour and
> > >> saturated
> > >> fat, hence the corn starch. Someone here recommended it to me so I
> tried
> > >> it.
>
> > > It will work. *I've done it with de-fatted hamhock stock, but a true
> gravy
> > > requires fat whether you use the roux or slurry method.
>
> > I bet there was a little fat left in there. All I did was scrape what I
> > could off of the top. I have a problem with what amounts to semantics,
> terms
> > like
> > "a true gravy." I guess some folks are just more concerned with accuracy
> in
> > terms. If it tastes good, I don't care if it is a "true gravy" or not. I
> am
> > not looking for authenticity here or conforming to any kind of definition.
> I
> > just wanted something tasty, quick and easy, and a tad less
> > artery-clogging/ass enlarging.
>
> > > The secret to a lump free roux is to use a whisk, a mandatory tool in
> any
> > > good cook's drawer. *To make a lump free gravy, make sure both the roux
> > > and
> > > cooking liquid (nuke if necessary) are warm when combining and keep that
> > > whisk a-movin'!
>
> > Thanks for the tip! I had not used a whisk OR warmed the flour mix. This
> > will be helpful next time I want to use flour.
>
> A whisk will ensure lump - free gravy. *For years I used that "Wondra" flour
> that is specially - formulated to use in gravies and sauces as it's "lump -
> free"...no need to use that if you just attend to using a whisk.
>
> If things get really dire lump - wise you could I suppose use an immersion
> blender or even dump into a blender (make sure it's cooled a little)...
>
> Could one use whole wheat flour to make gravy, I am just wondering...

It never worked well for me. I'm still a fan of the Wondra type
flour, though we use Swan's Down. Best taste, and almost as easy as
cornstarch.
>
> --
> Best
> Greg

--Bryan, aka Bobo Bonobo http://www.TheBonobos.com

On 2009-04-17, cybercat > wrote:

> Thanks for the tip! I had not used a whisk OR warmed the flour mix. This
> will be helpful next time I want to use flour.

Oh my, yes, Cyb! You gotta have a GOOD (restaurant grade) whisk. Where you
been girl!?

A good chef's knife, a good pan, a good whisk. Absolute basic requirements.
Until you get them, yer rfc creds are suspect.

nb

On 2009-04-17, blake murphy > wrote:

> maybe so, but what cybercat described was *not* a demi-glace.

No wonder. No whisk. No doubt

nb

"Becca" > wrote in message
...
> dsi1 wrote:
>> Becca wrote:
>>>
>>> dsi1, I have been using rice flour to make gravy and it works well. It
>>> makes a wonderful bechamel.
>>
>> I have a box of mochiko flour, is that what you're using? How long does
>> rice flour keep? Thanks.
>
> The rice flour I buy comes from an Asian market. Wait here, I will run to
> the kitchen and check it out... The brand is Wang. I also use Wang
> noodles.
>>
>> I have used corn meal and flour to thicken chili but not masa. Corn chips
>> will add a toasted corn flavor that's works really well with the dish.
>
>
> Next time I make chili, I will use corn chips.
>
>
> Becca

Chili poured over Fritos topped with cheese and onion..............

SENSATIONAL!

Dimitri

"notbob" > wrote in message
...
> On 2009-04-16, blake murphy > wrote:
>
>> i don't see a thickener at all.
>
> The Espagnole sauce is made with a fat/flour roux.
>
> nb

However it's cooked to a dark brown which almost eliminates it thickening
power.

http://en.wikipedia.org/wiki/Roux

see types:

Dimitri

The darker the roux, the less thickening power it has; a chocolate roux has
about one-fourth the thickening power, by weight, of a white roux. A very
dark roux, just shy of burning and turning black, has a distinctly reddish
color and is sometimes referred to as "brick" roux.

On 2009-04-18, Dimitri > wrote:
>
> However it's cooked to a dark brown which almost eliminates it thickening
> power.

almost != none

nb

Dimitri wrote:
>
> "Becca" > wrote in message
> ...
>> dsi1 wrote:
>>> Becca wrote:
>>>>
>>>> dsi1, I have been using rice flour to make gravy and it works
>>>> well. It makes a wonderful bechamel.
>>>
>>> I have a box of mochiko flour, is that what you're using? How long
>>> does rice flour keep? Thanks.
>>
>> The rice flour I buy comes from an Asian market. Wait here, I will
>> run to the kitchen and check it out... The brand is Wang. I also use
>> Wang noodles.
>>>
>>> I have used corn meal and flour to thicken chili but not masa. Corn
>>> chips will add a toasted corn flavor that's works really well with
>>> the dish.
>>
>>
>> Next time I make chili, I will use corn chips.
>>
>>
>> Becca
>
> Chili poured over Fritos topped with cheese and onion..............
>
> SENSATIONAL!
>
> Dimitri

Yeah baby, a Frito Pie. :-P


Becca

Dimitri wrote:

> Chili poured over Fritos topped with cheese and onion..............
>
> SENSATIONAL!

Isn't there a Texas (I think) custom of ladling chili directly into a bag of
Fritos, adding toppings, then eating right out of the bag?

Bob

Bob Terwilliger wrote:

> Isn't there a Texas (I think) custom of ladling chili directly into a
> bag of
> Fritos, adding toppings, then eating right out of the bag?

Frito-Chili Pie. Yummmmm. The concession stands at our HS football games
served them. Low cost of sales, high profit margin.

Been years since I had one.

--Lin

Bob Terwilliger wrote:
> Dimitri wrote:
>
>> Chili poured over Fritos topped with cheese and onion..............
>>
>> SENSATIONAL!
>
> Isn't there a Texas (I think) custom of ladling chili directly into a
> bag of
> Fritos, adding toppings, then eating right out of the bag?
>
> Bob

Here's a recipe for folks what can't figure it out themselves along with
other meaty and sweet recipes for men - yummy!

http://www.disgruntledhousewife.com/...frito.pie.html

:-)

dsi1 wrote:

> Here's a recipe for folks what can't figure it out themselves along with
> other meaty and sweet recipes for men - yummy!
>
> http://www.disgruntledhousewife.com/...frito.pie.html

"Frito pie is best served with Coke or beer."

That there's a damn Yankee wrote that, ain't never heard of RC Cola or Dr
Pepper.

Bob

Bob Terwilliger wrote:
> dsi1 wrote:
>
>> Here's a recipe for folks what can't figure it out themselves along
>> with other meaty and sweet recipes for men - yummy!
>>
>> http://www.disgruntledhousewife.com/...frito.pie.html
>
> "Frito pie is best served with Coke or beer."
>
> That there's a damn Yankee wrote that, ain't never heard of RC Cola or
> Dr Pepper.

I'm guessing a New York City damn Yankee. I haven't seen RC Cola round
here for ages, must be the distances involved were prohibitive. At my
age, just thinking about this "pie" makes me nauseous. I'm guessing that
Frito pie is best served with Pepto-Bismol.

>
> Bob

Becca wrote:
> dsi1 wrote:
>> Becca wrote:
>>>
>>> dsi1, I have been using rice flour to make gravy and it works well.
>>> It makes a wonderful bechamel.
>>
>> I have a box of mochiko flour, is that what you're using? How long
>> does rice flour keep? Thanks.
>
> The rice flour I buy comes from an Asian market. Wait here, I will run
> to the kitchen and check it out... The brand is Wang. I also use Wang
> noodles.

The Japanese mochiko flour is combined with liquid or eggs to make gooey
mochi dishes - mostly desserts. My guess is that it might be the same
stuff as the Chinese Wang brand. Adding mochiko to the batter will make
waffles lighter and crisper.

>>
>> I have used corn meal and flour to thicken chili but not masa. Corn
>> chips will add a toasted corn flavor that's works really well with the
>> dish.
>
>
> Next time I make chili, I will use corn chips.

Hope you like it. If I make chili, corn chips would be my first choice.
When I say corn chips I mean any corn based tortilla chips - not
Fritos, although that may work too. I've never tried that.

If I didn't have the chips, corn meal would be the second choice, third
choice would be flour. If I didn't have any of that, I'd be just plum
out of luck - cornstarch or rice flour seems not right...

>
>
> Becca

Bob Terwilliger wrote:
> Dimitri wrote:
>
>> Chili poured over Fritos topped with cheese and onion..............
>>
>> SENSATIONAL!
>
> Isn't there a Texas (I think) custom of ladling chili directly into a
> bag of
> Fritos, adding toppings, then eating right out of the bag?
>
> Bob

Yep, it was served in the bag at football games and burger joints.
Frito's, chili, cheese, onions and sliced jalapeno's, for those who like
it hot.


http://marilynsnyder.org/images/New%...rito%20Pie.jpg


Becca

Bob Terwilliger wrote:

> Dimitri wrote:
>
>> Chili poured over Fritos topped with cheese and onion..............
>>
>> SENSATIONAL!
>
>
> Isn't there a Texas (I think) custom of ladling chili directly into a
> bag of
> Fritos, adding toppings, then eating right out of the bag?
>
> Bob

First time i ever had it was up in Iowa and they called it a walking
taco. They'd lay a bag of fritos on the counter, bang it with the side
of a fist a couple time, add a scoop of taco meat, some shredded cheese,
lettuce, salsa, sour cream and hand it to you with a spork to eat it with.

And you could indeed eat it while walking around, unlike the traditional
crunchy taco (the kind where the bottom drops out after the first bite?).

"Bob Terwilliger" > wrote in message
...
> Dimitri wrote:
>
>> Chili poured over Fritos topped with cheese and onion..............
>>
>> SENSATIONAL!
>
> Isn't there a Texas (I think) custom of ladling chili directly into a bag
> of
> Fritos, adding toppings, then eating right out of the bag?
>
> Bob

The first time I saw/ate some was in 1963 at a small take out joint on Adams
Blvd in South LA just above (north of) Dorsey HS.

:-)

Interesting how our memory works.

Dimitri

On Fri, 17 Apr 2009 23:56:35 GMT, notbob wrote:

> On 2009-04-17, blake murphy > wrote:
>
>> maybe so, but what cybercat described was *not* a demi-glace.
>
> No wonder. No whisk. No doubt
>
> nb

but the issue was whether projectile vomit chick was full of shit or not.

your pal,
blake

"Kathleen" > wrote in message
...
> Bob Terwilliger wrote:
>
>> Dimitri wrote:
>>
>>> Chili poured over Fritos topped with cheese and onion..............
>>>
>>> SENSATIONAL!
>>
>>
>> Isn't there a Texas (I think) custom of ladling chili directly into a bag
>> of
>> Fritos, adding toppings, then eating right out of the bag?
>>
>> Bob
>
> First time i ever had it was up in Iowa and they called it a walking taco.
> They'd lay a bag of fritos on the counter, bang it with the side of a fist
> a couple time, add a scoop of taco meat, some shredded cheese, lettuce,
> salsa, sour cream and hand it to you with a spork to eat it with.
>
> And you could indeed eat it while walking around, unlike the traditional
> crunchy taco (the kind where the bottom drops out after the first bite?).
>
Most every sports bar in NY serves that dish as often if not more often than
wings and/or pizza, some versions are sensational. On St Paddys day around
these parts the mick pubs serve a version with kelly green corn chips, ain't
no blarney! The dago pubs use red, white, and green chips all year, and
cover em with traditional pizza toppings and/or antipasto treats. This is
truly fast food... a few seconds in the nuker melts the cheese. Portions
are typically huge, really for two.

http://en.wikipedia.org/wiki/Nachos

---

"blake murphy" > wrote in message
.. .
> On Fri, 17 Apr 2009 23:56:35 GMT, notbob wrote:
>
>> On 2009-04-17, blake murphy > wrote:
>>
>>> maybe so, but what cybercat described was *not* a demi-glace.
>>
>> No wonder. No whisk. No doubt
>>
>> nb
>
> but the issue was whether projectile vomit chick was full of shit or not.
>

That's right, baby, keep 'em on the point.

"Dimitri" > wrot:
>
> The first time I saw/ate some was in 1963 at a small take out joint on
> Adams Blvd in South LA just above (north of) Dorsey HS.
>

Chili's, 1982, Houston Texas. It was before they were a public company.

On 2009-04-18, Lin > wrote:

> Frito-Chili Pie. Yummmmm. The concession stands at our HS football games
> served them. Low cost of sales, high profit margin.

What a great idea. Fritos are my fave chili topping.

nb

On 2009-04-18, brooklyn1 > wrote:

> Most every sports bar in NY serves that dish as often if not more often than
> wings and/or pizza......

How bizarre. I've been eating this combo for decades (in NorCal) and have
never once run across it served in the Frito bag, despite traveling to SoCal
for years.

nb

"notbob" > wrote in message
...
> On 2009-04-18, Lin > wrote:
>
>> Frito-Chili Pie. Yummmmm. The concession stands at our HS football games
>> served them. Low cost of sales, high profit margin.
>
> What a great idea. Fritos are my fave chili topping.
>
>
Where you been, nb. Chili Pies have been around for 30 years. They're best
with real corn tortilla chips/tostadas. Fritos are crap.

"notbob" > wrote in message
...
> On 2009-04-18, brooklyn1 > wrote:
>
>> Most every sports bar in NY serves that dish as often if not more often
>> than
>> wings and/or pizza......
>
> How bizarre. I've been eating this combo for decades (in NorCal) and have
> never once run across it served in the Frito bag, despite traveling to
> SoCal
> for years.
>

That's a Frito's advertising-based phenomenon. **** the fritos. The
important ingredients are chili, shredded cheddar, raw onions, and fresh,
thin, real tortilla chips.