Margaret Suran wrote:

> I thought that everybody uses potato water for thickening soups and
> gravies. I guess it's the potato starch that does it.
>
Potato and any number of other veggie waters (not
a strong veg though). But I don't keep them on
hand and only use them at the same meal I'm
cooking then for. And I'm not midwestern or
whatever the OP was who thought only people in her
area did this?
Goomba

Margaret Suran wrote:

> I thought that everybody uses potato water for thickening soups and
> gravies. I guess it's the potato starch that does it.
>
Potato and any number of other veggie waters (not
a strong veg though). But I don't keep them on
hand and only use them at the same meal I'm
cooking then for. And I'm not midwestern or
whatever the OP was who thought only people in her
area did this?
Goomba

> "kilikini" writes:
>
>"Margaret Suran" wrote:
>> Janet Bostwick wrote:
>> > "Melba's Jammin' wrote:
>> >>"Janet Bostwick" wrote:
>> >>
>> I thought that everybody uses potato water for thickening soups and
>> gravies. I guess it's the potato starch that does it.
>>
>I've actually never heard of using potato water for thickening soups and
>gravies. This is the first time!

It doesn't... potato water is already at its thickest... adding to any liquid
thins the potato water.


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

> "kilikini" writes:
>
>"Margaret Suran" wrote:
>> Janet Bostwick wrote:
>> > "Melba's Jammin' wrote:
>> >>"Janet Bostwick" wrote:
>> >>
>> I thought that everybody uses potato water for thickening soups and
>> gravies. I guess it's the potato starch that does it.
>>
>I've actually never heard of using potato water for thickening soups and
>gravies. This is the first time!

It doesn't... potato water is already at its thickest... adding to any liquid
thins the potato water.


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

Margaret wrote:

> The water in which wheat kernels are cooked also makes a fine thickener
> for soups, or so I seem to remember and perhaps rice water, too.

To my tastes, the water in which wheat kernels are cooked makes a fine tea.

Bob

Margaret wrote:

> The water in which wheat kernels are cooked also makes a fine thickener
> for soups, or so I seem to remember and perhaps rice water, too.

To my tastes, the water in which wheat kernels are cooked makes a fine tea.

Bob

Margaret wrote:

> The water in which wheat kernels are cooked also makes a fine thickener
> for soups, or so I seem to remember and perhaps rice water, too.

To my tastes, the water in which wheat kernels are cooked makes a fine tea.

Bob

Margaret Suran > wrote in
:

>
>
> kilikini wrote:
>
>>>>
>>> I thought that everybody uses potato water for thickening soups
>>> and gravies. I guess it's the potato starch that does it.
>>>
>>
>>
>> I've actually never heard of using potato water for thickening
>> soups and gravies. This is the first time!
>>
>> kili
>>
> Potato water or roux was used in our kitchen, but the potato water is
> tasteless and roux has a definite flavor, which may not be wanted at
> times.
>
> The water in which wheat kernels are cooked also makes a fine
> thickener for soups, or so I seem to remember and perhaps rice water,
> too. I never tried either, but since potato water is so readily
> available, I use it when needed. I am not above using a mashed up
> piece of potato, when I need extra thick soup.
>
> Maybe it is a regional thing, or an old fashioned one.

I seldom have potato water when I need it. I keep a box of potato starch
to use in gravy and soup.

--
Wayne in Phoenix

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.

Margaret Suran > wrote in
:

>
>
> kilikini wrote:
>
>>>>
>>> I thought that everybody uses potato water for thickening soups
>>> and gravies. I guess it's the potato starch that does it.
>>>
>>
>>
>> I've actually never heard of using potato water for thickening
>> soups and gravies. This is the first time!
>>
>> kili
>>
> Potato water or roux was used in our kitchen, but the potato water is
> tasteless and roux has a definite flavor, which may not be wanted at
> times.
>
> The water in which wheat kernels are cooked also makes a fine
> thickener for soups, or so I seem to remember and perhaps rice water,
> too. I never tried either, but since potato water is so readily
> available, I use it when needed. I am not above using a mashed up
> piece of potato, when I need extra thick soup.
>
> Maybe it is a regional thing, or an old fashioned one.

I seldom have potato water when I need it. I keep a box of potato starch
to use in gravy and soup.

--
Wayne in Phoenix

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.

Margaret Suran > wrote in
:

>
>
> kilikini wrote:
>
>>>>
>>> I thought that everybody uses potato water for thickening soups
>>> and gravies. I guess it's the potato starch that does it.
>>>
>>
>>
>> I've actually never heard of using potato water for thickening
>> soups and gravies. This is the first time!
>>
>> kili
>>
> Potato water or roux was used in our kitchen, but the potato water is
> tasteless and roux has a definite flavor, which may not be wanted at
> times.
>
> The water in which wheat kernels are cooked also makes a fine
> thickener for soups, or so I seem to remember and perhaps rice water,
> too. I never tried either, but since potato water is so readily
> available, I use it when needed. I am not above using a mashed up
> piece of potato, when I need extra thick soup.
>
> Maybe it is a regional thing, or an old fashioned one.

I seldom have potato water when I need it. I keep a box of potato starch
to use in gravy and soup.

--
Wayne in Phoenix

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.

Margaret Suran > wrote in
:

>
>
> kilikini wrote:
>
>>>>
>>> I thought that everybody uses potato water for thickening soups
>>> and gravies. I guess it's the potato starch that does it.
>>>
>>
>>
>> I've actually never heard of using potato water for thickening
>> soups and gravies. This is the first time!
>>
>> kili
>>
> Potato water or roux was used in our kitchen, but the potato water is
> tasteless and roux has a definite flavor, which may not be wanted at
> times.
>
> The water in which wheat kernels are cooked also makes a fine
> thickener for soups, or so I seem to remember and perhaps rice water,
> too. I never tried either, but since potato water is so readily
> available, I use it when needed. I am not above using a mashed up
> piece of potato, when I need extra thick soup.
>
> Maybe it is a regional thing, or an old fashioned one.

I seldom have potato water when I need it. I keep a box of potato starch
to use in gravy and soup.

--
Wayne in Phoenix

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.

Melba's Jammin' > wrote in message >...
> In article >, "Janet Bostwick"
> > wrote:
> > Now I know for sure that you are from the mid-West. No one else I
> > know uses potato water to make gravy.
>
> > Janet
>
> Yer kidding! Waste not, want not.

That's the reason my mom did - nothing wasted. I do it when I have
potato water & want gravy....potato water is good for making yeast
rolls, too.

N.

Melba's Jammin' > wrote in message >...
> In article >, "Janet Bostwick"
> > wrote:
> > Now I know for sure that you are from the mid-West. No one else I
> > know uses potato water to make gravy.
>
> > Janet
>
> Yer kidding! Waste not, want not.

That's the reason my mom did - nothing wasted. I do it when I have
potato water & want gravy....potato water is good for making yeast
rolls, too.

N.

Melba's Jammin' > wrote in news:thisisbogus-
:

> Secret Family Recipe: Dole bagged cole slaw lightly dressed with
> Jimmy's Cole Slaw Dressing (refrigerated; local brand, I think). I
> added some sliced red onion to the cabbage/carrot blend. Thanks, Wayne.

What I liked was that yours didn't look overdressed. I don't like soupy
coleslaw.

When I use a jarred dressing it's usually Marzetti's, born of the long
defunct Marzetti's Restaurant in Columbus, OH.

More often than not I throw it together as I go along and it's kind of a
strange process. The Dole bagged cole slaw is always reliable for a base.
I toss some in a flat-bottomed bowl and add some chopped green onion. I
have a big salt shaker filled with granulated sugar. I sprinkle sugar and
salt alternately over the slaw, mixing with a fork and tasting for a salt
sweet balance, adjusting if necessary. I let the mixture sit until the
cabbage begins to give us some moisture, stirring periodically. Then
dribble a few drops of canola or light olive oil over the mix, stirring to
mix well, then let it set 5-10 minutes. Last, I whisk together some mayo
and cider vinegar about 2:1. I only use a couple of tablespoons of the
mayo mixture in the slaw, just until well moistened.

I've tried making a dressing by combining all of the above ingredients and
mixing into the cabbage. It never turns out right, so I stay with my
sprinkle and stir method.

--
Wayne in Phoenix

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.

Melba's Jammin' > wrote in news:thisisbogus-
:

> Secret Family Recipe: Dole bagged cole slaw lightly dressed with
> Jimmy's Cole Slaw Dressing (refrigerated; local brand, I think). I
> added some sliced red onion to the cabbage/carrot blend. Thanks, Wayne.

What I liked was that yours didn't look overdressed. I don't like soupy
coleslaw.

When I use a jarred dressing it's usually Marzetti's, born of the long
defunct Marzetti's Restaurant in Columbus, OH.

More often than not I throw it together as I go along and it's kind of a
strange process. The Dole bagged cole slaw is always reliable for a base.
I toss some in a flat-bottomed bowl and add some chopped green onion. I
have a big salt shaker filled with granulated sugar. I sprinkle sugar and
salt alternately over the slaw, mixing with a fork and tasting for a salt
sweet balance, adjusting if necessary. I let the mixture sit until the
cabbage begins to give us some moisture, stirring periodically. Then
dribble a few drops of canola or light olive oil over the mix, stirring to
mix well, then let it set 5-10 minutes. Last, I whisk together some mayo
and cider vinegar about 2:1. I only use a couple of tablespoons of the
mayo mixture in the slaw, just until well moistened.

I've tried making a dressing by combining all of the above ingredients and
mixing into the cabbage. It never turns out right, so I stay with my
sprinkle and stir method.

--
Wayne in Phoenix

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.

In article >, - wrote:

> Great looking roast, Melba!!!!!
>
> :-)

Thanks, Alan. We had a few slices last night with some bread dressing
and cole slaw. There's enough for at least two more meals -- or a
couple sandwiches and a meal. Tonight was turkey salad sandwiches and
homemade wild rice soup.
--
-Barb, <www.jamlady.eboard.com> Updated 10-22-04; Popovers!.
"Peace will come when the power of love overcomes the love of power."
-Jimi Hendrix, and Lt. Joe Corcoran, Retired; St. Paul PD, Homicide Divn.

In article >, - wrote:

> Great looking roast, Melba!!!!!
>
> :-)

Thanks, Alan. We had a few slices last night with some bread dressing
and cole slaw. There's enough for at least two more meals -- or a
couple sandwiches and a meal. Tonight was turkey salad sandwiches and
homemade wild rice soup.
--
-Barb, <www.jamlady.eboard.com> Updated 10-22-04; Popovers!.
"Peace will come when the power of love overcomes the love of power."
-Jimi Hendrix, and Lt. Joe Corcoran, Retired; St. Paul PD, Homicide Divn.

In article >, - wrote:

> Great looking roast, Melba!!!!!
>
> :-)

Thanks, Alan. We had a few slices last night with some bread dressing
and cole slaw. There's enough for at least two more meals -- or a
couple sandwiches and a meal. Tonight was turkey salad sandwiches and
homemade wild rice soup.
--
-Barb, <www.jamlady.eboard.com> Updated 10-22-04; Popovers!.
"Peace will come when the power of love overcomes the love of power."
-Jimi Hendrix, and Lt. Joe Corcoran, Retired; St. Paul PD, Homicide Divn.

In article >, - wrote:

> Great looking roast, Melba!!!!!
>
> :-)

Thanks, Alan. We had a few slices last night with some bread dressing
and cole slaw. There's enough for at least two more meals -- or a
couple sandwiches and a meal. Tonight was turkey salad sandwiches and
homemade wild rice soup.
--
-Barb, <www.jamlady.eboard.com> Updated 10-22-04; Popovers!.
"Peace will come when the power of love overcomes the love of power."
-Jimi Hendrix, and Lt. Joe Corcoran, Retired; St. Paul PD, Homicide Divn.