Cindy Hamilton wrote:
>
> On Sunday, October 23, 2016 at 9:02:08 PM UTC-4, wrote:
> >
> > Non=stick pans has nothing to do with it, definitely would not use one
> > for white sauce!
>
> As you wish. I rarely make white sauce, but when I'm putting one together
> for, say, scalloped potatoes, I use a nonstick saucier. Makes cleanup
> a breeze.

What? I use stainless steel pots and pans exclusively. Never had a
cleanup problem with white sauce, unless you ignore it and it starts
burning. Cleanup is a breeze. Hello?

On Mon, 24 Oct 2016 08:47:19 -0400, Gary > wrote:

>Dave Smith wrote:
>>
>> I have made
>> enough white sauce to know that if you add cold milk to roux in a hot
>> pan there will be lumps forming. You can get them out with whisking, but
>> they can be avoided by adding the milk, preferably warmed, off the heat.
>
>Just so you know, Dave... That's not true unless you are adding too
>much milk too fast.
>
>When I make white sauce, once the roux is done cooking, I leave it
>on the low set burner and slowly add cold milk, whisking all the
>time. Starting with just a slow drizzle of milk. The more you get
>mixed in nicely, the more milk you can add at a time. The cold milk
>and the burner on are not the issue, it's all about slowly adding
>the milk. I've never gotten lumps doing it my way.
>
>It does work fine. :-D

What he says. When I first made it I used to warm the milk but once
you know how to keep from getting the lumps and be patient, it's not
necessary.

wrote:
>
> On Mon, 24 Oct 2016 03:50:09 -0700 (PDT), Cindy Hamilton
> > wrote:
>
> >On Sunday, October 23, 2016 at 9:02:08 PM UTC-4, wrote:
> >>
> >> Non=stick pans has nothing to do with it, definitely would not use one
> >> for white sauce!
> >
> >As you wish. I rarely make white sauce, but when I'm putting one together
> >for, say, scalloped potatoes, I use a nonstick saucier. Makes cleanup
> >a breeze.
> >
> >Cindy Hamilton
>
> I have a very heavy metal one (aluminum I think, highly recommended by
> Delia Smith anyway) and I do the sauce then put the pan in the
> dishwasher. Cleanup doesn't get any easier than that!

I've tried so many different kinds. Not all brands but a good variety...
cast iron, aluminum, aluminum with very heavy bottoms, non-stick. I've
given them all away. I've learned to use the cheapest stainless steel
pans and pots sold (RevereWare). These are all copper bottoms but
that's so thin, I doubt is makes much difference with the heat spread.

Bottom line is just to learn how to use whatever you have properly.

On Monday, October 24, 2016 at 7:03:05 AM UTC-5, Janet wrote:
>
> She wasn't their carer; far from it. The grandparents lived in their
> own home and had come as guests, like us. They only lived a mile from
> SIL but the selfish bitch rarely visited. Grandad was 96 and stone blind
> but as sharp as a tack; still running their household and caring for his
> demented wife.
>
> Just weeks after that Christmas dinner, one Saturday morning I got a
> frantic phone call from my MIL to get over to her parents' house ASAP
> (50 miles away on the other side of London).Their next door neighbour
> had phoned to say she thought something was wrong; neither had been seen
> out for days and demented Granny was refusing to let her in. SIL A, only
> a mile away, hadn't got time as she was about to go and play netball, so
> callously passed the message to her parents 200 miles away. They phoned
> us.
>
> Gran let us in, frail, pale, cold and confused, and said Grandad was
> fast asleep in bed and we really shouldn't wake him up as he hadn't been
> well.
>
> The old man was stone cold dead and obviously had been for several
> days. In a row on the floor beside the bed, were six plates of
> decomposing food. She said "I've been making dinners but he's got no
> appetite, he must be too tired to eat.". She had been sleeping in the
> same bed beside his corpse every night.
>
> The house was icy cold because without him, she didn't know how to
> work the gas meter. There was no food left in the house. Once we'd
> dealt with the Dr and undertaker we took Gran home to our place to get
> her warm, fed and cleaned up and look after her until MIL came to fetch
> her. Still no sign of, or word from SIL :-(
>
> Janet UK
>
>
That is just sad, sad, sad. SIL needed a leather belt taken to her
sorry, lazy ass.

On Mon, 24 Oct 2016 09:00:25 -0400, Gary > wrote:

wrote:
>>
>> On Mon, 24 Oct 2016 03:50:09 -0700 (PDT), Cindy Hamilton
>> > wrote:
>>
>> >On Sunday, October 23, 2016 at 9:02:08 PM UTC-4, wrote:
>> >>
>> >> Non=stick pans has nothing to do with it, definitely would not use one
>> >> for white sauce!
>> >
>> >As you wish. I rarely make white sauce, but when I'm putting one together
>> >for, say, scalloped potatoes, I use a nonstick saucier. Makes cleanup
>> >a breeze.
>> >
>> >Cindy Hamilton
>>
>> I have a very heavy metal one (aluminum I think, highly recommended by
>> Delia Smith anyway) and I do the sauce then put the pan in the
>> dishwasher. Cleanup doesn't get any easier than that!

Aluminum should never go in the dishwasher

>I've tried so many different kinds. Not all brands but a good variety...
>cast iron, aluminum, aluminum with very heavy bottoms, non-stick. I've
>given them all away. I've learned to use the cheapest stainless steel
>pans and pots sold (RevereWare). These are all copper bottoms but
>that's so thin, I doubt is makes much difference with the heat spread.
>
>Bottom line is just to learn how to use whatever you have properly.

On Monday, October 24, 2016 at 12:40:26 PM UTC-4, Brooklyn1 wrote:
> On Mon, 24 Oct 2016 09:00:25 -0400, Gary > wrote:
>
> wrote:
> >>
> >> On Mon, 24 Oct 2016 03:50:09 -0700 (PDT), Cindy Hamilton
> >> > wrote:
> >>
> >> >On Sunday, October 23, 2016 at 9:02:08 PM UTC-4, wrote:
> >> >>
> >> >> Non=stick pans has nothing to do with it, definitely would not use one
> >> >> for white sauce!
> >> >
> >> >As you wish. I rarely make white sauce, but when I'm putting one together
> >> >for, say, scalloped potatoes, I use a nonstick saucier. Makes cleanup
> >> >a breeze.
> >> >
> >> >Cindy Hamilton
> >>
> >> I have a very heavy metal one (aluminum I think, highly recommended by
> >> Delia Smith anyway) and I do the sauce then put the pan in the
> >> dishwasher. Cleanup doesn't get any easier than that!
>
> Aluminum should never go in the dishwasher

Why? My aluminum sheet pans oxidize a little faster when I
run them through the dishwasher, but that would happen eventually
anyway.

Cindy Hamilton

On Monday, October 24, 2016 at 8:48:54 AM UTC-4, Gary wrote:
> Cindy Hamilton wrote:
> >
> > On Sunday, October 23, 2016 at 9:02:08 PM UTC-4, wrote:
> > >
> > > Non=stick pans has nothing to do with it, definitely would not use one
> > > for white sauce!
> >
> > As you wish. I rarely make white sauce, but when I'm putting one together
> > for, say, scalloped potatoes, I use a nonstick saucier. Makes cleanup
> > a breeze.
>
> What? I use stainless steel pots and pans exclusively. Never had a
> cleanup problem with white sauce, unless you ignore it and it starts
> burning. Cleanup is a breeze. Hello?

I very, very rarely make white sauce except on the way to cheese
sauce. It's the cheese that makes cleanup more challenging. Implicit
in "scalloped potatoes" (although I know some people just layer in
the cheese with the potatoes). Still, I could have been more specific.

Cindy Hamilton

Cindy Hamilton

On Mon, 24 Oct 2016 10:10:36 -0700 (PDT), Cindy Hamilton
> wrote:

>On Monday, October 24, 2016 at 12:40:26 PM UTC-4, Brooklyn1 wrote:
>> On Mon, 24 Oct 2016 09:00:25 -0400, Gary > wrote:
>>
>> wrote:
>> >>
>> >> On Mon, 24 Oct 2016 03:50:09 -0700 (PDT), Cindy Hamilton
>> >> > wrote:
>> >>
>> >> >On Sunday, October 23, 2016 at 9:02:08 PM UTC-4, wrote:
>> >> >>
>> >> >> Non=stick pans has nothing to do with it, definitely would not use one
>> >> >> for white sauce!
>> >> >
>> >> >As you wish. I rarely make white sauce, but when I'm putting one together
>> >> >for, say, scalloped potatoes, I use a nonstick saucier. Makes cleanup
>> >> >a breeze.
>> >> >
>> >> >Cindy Hamilton
>> >>
>> >> I have a very heavy metal one (aluminum I think, highly recommended by
>> >> Delia Smith anyway) and I do the sauce then put the pan in the
>> >> dishwasher. Cleanup doesn't get any easier than that!
>>
>> Aluminum should never go in the dishwasher
>
>Why? My aluminum sheet pans oxidize a little faster when I
>run them through the dishwasher, but that would happen eventually
>anyway.
>
>Cindy Hamilton

Nothing evil has happened to my sauce pan either

On Mon, 24 Oct 2016 07:48:31 -0700 (PDT), "
> wrote:

>On Monday, October 24, 2016 at 7:03:05 AM UTC-5, Janet wrote:
>>
>> She wasn't their carer; far from it. The grandparents lived in their
>> own home and had come as guests, like us. They only lived a mile from
>> SIL but the selfish bitch rarely visited. Grandad was 96 and stone blind
>> but as sharp as a tack; still running their household and caring for his
>> demented wife.
>>
>> Just weeks after that Christmas dinner, one Saturday morning I got a
>> frantic phone call from my MIL to get over to her parents' house ASAP
>> (50 miles away on the other side of London).Their next door neighbour
>> had phoned to say she thought something was wrong; neither had been seen
>> out for days and demented Granny was refusing to let her in. SIL A, only
>> a mile away, hadn't got time as she was about to go and play netball, so
>> callously passed the message to her parents 200 miles away. They phoned
>> us.
>>
>> Gran let us in, frail, pale, cold and confused, and said Grandad was
>> fast asleep in bed and we really shouldn't wake him up as he hadn't been
>> well.
>>
>> The old man was stone cold dead and obviously had been for several
>> days. In a row on the floor beside the bed, were six plates of
>> decomposing food. She said "I've been making dinners but he's got no
>> appetite, he must be too tired to eat.". She had been sleeping in the
>> same bed beside his corpse every night.
>>
>> The house was icy cold because without him, she didn't know how to
>> work the gas meter. There was no food left in the house. Once we'd
>> dealt with the Dr and undertaker we took Gran home to our place to get
>> her warm, fed and cleaned up and look after her until MIL came to fetch
>> her. Still no sign of, or word from SIL :-(
>>
>> Janet UK
>>
>>
>That is just sad, sad, sad. SIL needed a leather belt taken to her
>sorry, lazy ass.

There's a special place in hell for people like her.

Doris

In article >, Doris Night
says...
>
> On Mon, 24 Oct 2016 07:48:31 -0700 (PDT), "
> > wrote:
>
> >On Monday, October 24, 2016 at 7:03:05 AM UTC-5, Janet wrote:
> >>
> >> Gran let us in, frail, pale, cold and confused, and said Grandad
> >> was
> >> fast asleep in bed and we really shouldn't wake him up as he hadn't been
> >> well.
> >>
> >> The old man was stone cold dead and obviously had been for several
> >> days. In a row on the floor beside the bed, were six plates of
> >> decomposing food. She said "I've been making dinners but he's got no
> >> appetite, he must be too tired to eat.". She had been sleeping in the
> >> same bed beside his corpse every night.
> >>
> >> The house was icy cold because without him, she didn't know how to
> >> work the gas meter. There was no food left in the house. Once we'd
> >> dealt with the Dr and undertaker we took Gran home to our place to get
> >> her warm, fed and cleaned up and look after her until MIL came to fetch
> >> her. Still no sign of, or word from SIL :-(
> >>
> >> Janet UK
> >>
> >>
> >That is just sad, sad, sad. SIL needed a leather belt taken to her
> >sorry, lazy ass.
>
> There's a special place in hell for people like her.

Hey, you've only heard Janet "The Shrew" UK's side of the story.

On Monday, October 24, 2016 at 2:13:05 PM UTC-5, Doris Night wrote:
>
> >That is just sad, sad, sad. SIL needed a leather belt taken to her
> >sorry, lazy ass.
>
> There's a special place in hell for people like her.
>
> Doris
>
>
AMEN!!

On Monday, October 24, 2016 at 3:12:45 PM UTC-5, Bruce wrote:
>
> > >That is just sad, sad, sad. SIL needed a leather belt taken to her
> > >sorry, lazy ass.
> >
> > There's a special place in hell for people like her.
>
> Hey, you've only heard Janet "The Shrew" UK's side of the story.
>
>
I'll take her version.

On 10/23/2016 10:22 PM, Brooklyn1 wrote:

> I'd not use a non stick pan for anything... and I've made oceans of
> white sauce in stainless steel, and never any lumps.... just about
> every morning I made 30-40 quarts of white sauce in a steam jacketed
> kettle... stirred with an aluminum paddle similar to a rowboat oar.
> http://www.quartermaster.army.mil/jc...n_f/F00300.pdf
>

That steam jacketed kettle is pretty much like a double boiler. I can
see advantages as it won't burn like a hot spot in a cheap pot.

On 10/24/2016 1:10 PM, Cindy Hamilton wrote:

>>
>> Aluminum should never go in the dishwasher
>
> Why? My aluminum sheet pans oxidize a little faster when I
> run them through the dishwasher, but that would happen eventually
> anyway.
>
> Cindy Hamilton
>

Dishwasher detergent can make a mess on the metal surface, dull and
oxidized.

On Sun, 23 Oct 2016 22:04:24 -0300, wrote:

> On Sun, 23 Oct 2016 19:14:49 -0400, Dave Smith
> > wrote:
>
> >On 2016-10-23 6:10 PM, dsi1 wrote:
> >daylight saving time
> >>>> What a load of crap! Double boiler was used for many things, I
> >>>> still use it occasionally, but never for white sauce.
> >>>
> >>> My mother used to do it in a double boiler. She used to make it
> >>> frequently to make cream salmon or cream chicken with patty shells.
> >>> It was a slow and laborious job, perhaps one of the reasons I never
> >>> did it. My wife showed me how to make white sauce and it was much
> >>> faster to do in the pot on direct heat.
> >>
> >> My guess is that in this day of non-stick pans and microwave ovens, a
> >> double boiler is not necessary. I think my induction range will do
> >> quite nicely instead.
> >
> >I don't think it has anything to do with non stick pans. I have made
> >enough white sauce to know that if you add cold milk to roux in a hot
> >pan there will be lumps forming. You can get them out with whisking, but
> >they can be avoided by adding the milk, preferably warmed, off the heat.
> >
> >I was reacting to Lucretia's accusation of bullshit about the double
> >boiler, because I remember my mother doing it with a double boiler. I
> >Googled it and was not at all surprised to see recipes for white suace
> >using a double boiler.
> >
> So that makes sf your mothers age lol

You're a terminal blockhead. It's 24 hours later and you still
haven't come to the realization that people can use a double boiler
to make it.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On Monday, October 24, 2016 at 8:43:58 PM UTC-4, Ed Pawlowski wrote:
> On 10/24/2016 1:10 PM, Cindy Hamilton wrote:
>
> >>
> >> Aluminum should never go in the dishwasher
> >
> > Why? My aluminum sheet pans oxidize a little faster when I
> > run them through the dishwasher, but that would happen eventually
> > anyway.
> >
> > Cindy Hamilton
> >
>
> Dishwasher detergent can make a mess on the metal surface, dull and
> oxidized.

Yeah, I know that. I've got some older pans and some newer ones.
The newer ones have never been in the dishwasher, and they're still
oxidizing, albeit much more slowly than the ones that have gone
in the dishwasher.

Why does it matter? They all work the same. Then again, I don't
bake (much); they're more likely to be used for roasting vegetables
or ferrying ziplocs full of spaghetti sauce down to the basement
fridge for freezing.

Cindy Hamilton

On Tue, 25 Oct 2016 03:24:36 -0700 (PDT), Cindy Hamilton
> wrote:

>On Monday, October 24, 2016 at 8:43:58 PM UTC-4, Ed Pawlowski wrote:
>> On 10/24/2016 1:10 PM, Cindy Hamilton wrote:
>>
>> >>
>> >> Aluminum should never go in the dishwasher
>> >
>> > Why? My aluminum sheet pans oxidize a little faster when I
>> > run them through the dishwasher, but that would happen eventually
>> > anyway.
>> >
>> > Cindy Hamilton
>> >
>>
>> Dishwasher detergent can make a mess on the metal surface, dull and
>> oxidized.
>
>Yeah, I know that. I've got some older pans and some newer ones.
>The newer ones have never been in the dishwasher, and they're still
>oxidizing, albeit much more slowly than the ones that have gone
>in the dishwasher.
>
>Why does it matter? They all work the same.
>Cindy Hamilton

That's like asking what does it matter that you don't wipe your ass,
it still works the same.

On 10/24/2016 8:03 AM, Janet wrote:
> In article >, cshenk1
> @cox.net says...
>>
>> Ohh man, that sucks! But had the SIL been honest, it would have been a
>> fair outing break for them and you'd have probably agreed to give them
>> a day break I'm guessing.
>
> She wasn't their carer; far from it. The grandparents lived in their
> own home and had come as guests, like us. They only lived a mile from
> SIL but the selfish bitch rarely visited. Grandad was 96 and stone blind
> but as sharp as a tack; still running their household and caring for his
> demented wife.
>
> Just weeks after that Christmas dinner, one Saturday morning I got a
> frantic phone call from my MIL to get over to her parents' house ASAP
> (50 miles away on the other side of London).Their next door neighbour
> had phoned to say she thought something was wrong; neither had been seen
> out for days and demented Granny was refusing to let her in. SIL A, only
> a mile away, hadn't got time as she was about to go and play netball, so
> callously passed the message to her parents 200 miles away. They phoned
> us.
>
> Gran let us in, frail, pale, cold and confused, and said Grandad was
> fast asleep in bed and we really shouldn't wake him up as he hadn't been
> well.
>
> The old man was stone cold dead and obviously had been for several
> days. In a row on the floor beside the bed, were six plates of
> decomposing food. She said "I've been making dinners but he's got no
> appetite, he must be too tired to eat.". She had been sleeping in the
> same bed beside his corpse every night.
>
> The house was icy cold because without him, she didn't know how to
> work the gas meter. There was no food left in the house. Once we'd
> dealt with the Dr and undertaker we took Gran home to our place to get
> her warm, fed and cleaned up and look after her until MIL came to fetch
> her. Still no sign of, or word from SIL :-(
>
> Janet UK
>
Wowsa! The SIL really was a cold bitch, eh? Thank you for taking
charge of the situation.

Jill

On 10/23/2016 8:10 PM, wrote:
> On Sunday, October 23, 2016 at 8:11:09 AM UTC-5, Gary wrote:
>>
>> Also consider this sometime if you're making a gravy to put on
>> something. I also let the roux brown a tiny bit (it enhances the
>> flavor). More importantly, I don't add all milk. I like to add chicken
>> broth to replace some of the milk. I usually mix in 2/3 chicken broth
>> and 1/3 milk. Try it.
>>
>>
> Several years ago a company took over our work cafeteria and the
> manager and chef were both from far, far north. First breakfast they
> prepared sausage gravy was on the menu, (sausage gravy is pretty much
> on every breakfast menu here) I got a bowl and a biscuit, paid for it,
> and went back to my department. It was sausage chicken gravy, as in
> made with chicken broth. It was horrible on biscuits when you're
> expecting good old milk gravy and sausage. BIG disappointment.
>
Pork sausage in chicken gravy on a biscuit sure sounds disappointing!

Jill

On 2016-10-25, jmcquown > wrote:

> Pork sausage in chicken gravy on a biscuit sure sounds disappointing!

How you figure!?

I always use chkn stk fer my milk/sawmill gravy. Sausage provides the
grease (roux), chkn stk provides the flavor (salt). I still add
milk/cream.

nb

On Tue, 25 Oct 2016 03:24:36 -0700 (PDT), Cindy Hamilton
> wrote:

> Yeah, I know that. I've got some older pans and some newer ones.
> The newer ones have never been in the dishwasher, and they're still
> oxidizing, albeit much more slowly than the ones that have gone
> in the dishwasher.
>
> Why does it matter? They all work the same. Then again, I don't
> bake (much); they're more likely to be used for roasting vegetables
> or ferrying ziplocs full of spaghetti sauce down to the basement
> fridge for freezing.

Mine have never gone into the dishwasher either. No need. I decided
that I'd protect the new ones when I roasted vegetables by putting
foil between the veg and the pan. Guess what? They're oxidizing
anyway.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On Tuesday, October 25, 2016 at 1:00:35 PM UTC-4, sf wrote:
> On Tue, 25 Oct 2016 03:24:36 -0700 (PDT), Cindy Hamilton
> > wrote:
>
> > Yeah, I know that. I've got some older pans and some newer ones.
> > The newer ones have never been in the dishwasher, and they're still
> > oxidizing, albeit much more slowly than the ones that have gone
> > in the dishwasher.
> >
> > Why does it matter? They all work the same. Then again, I don't
> > bake (much); they're more likely to be used for roasting vegetables
> > or ferrying ziplocs full of spaghetti sauce down to the basement
> > fridge for freezing.
>
> Mine have never gone into the dishwasher either. No need. I decided
> that I'd protect the new ones when I roasted vegetables by putting
> foil between the veg and the pan. Guess what? They're oxidizing
> anyway.

Oxidation is a chemical reaction that proceeds more readily at
higher temperatures. To truly protect your pans, never use
them and keep them in an inert (e.g., nitrogen) atmosphere.

Or, you could just figure a little wear and tear is part of
the life of any tool, which is what I do.

Cindy Hamilton

On 10/25/2016 10:09 AM, notbob wrote:
> On 2016-10-25, jmcquown > wrote:
>
>> Pork sausage in chicken gravy on a biscuit sure sounds disappointing!
>
> How you figure!?
>
> I always use chkn stk fer my milk/sawmill gravy. Sausage provides the
> grease (roux), chkn stk provides the flavor (salt). I still add
> milk/cream.
>
> nb
>
Pork sausage, chicken gravy, sorry, don't like the sound.

Jill

On Tuesday, October 25, 2016 at 8:57:50 AM UTC-5, Jill McQuown wrote:
>
> On 10/23/2016 8:10 PM, wrote:
>
> > Several years ago a company took over our work cafeteria and the
> > manager and chef were both from far, far north. First breakfast they
> > prepared sausage gravy was on the menu, (sausage gravy is pretty much
> > on every breakfast menu here) I got a bowl and a biscuit, paid for it,
> > and went back to my department. It was sausage chicken gravy, as in
> > made with chicken broth. It was horrible on biscuits when you're
> > expecting good old milk gravy and sausage. BIG disappointment.
> >
> Pork sausage in chicken gravy on a biscuit sure sounds disappointing!
>
> Jill
>
>
It was simply terrible.

On 10/25/2016 12:24 PM, wrote:
> On Tuesday, October 25, 2016 at 8:57:50 AM UTC-5, Jill McQuown wrote:
>>
>> On 10/23/2016 8:10 PM, wrote:
>>
>>> Several years ago a company took over our work cafeteria and the
>>> manager and chef were both from far, far north. First breakfast they
>>> prepared sausage gravy was on the menu, (sausage gravy is pretty much
>>> on every breakfast menu here) I got a bowl and a biscuit, paid for it,
>>> and went back to my department. It was sausage chicken gravy, as in
>>> made with chicken broth. It was horrible on biscuits when you're
>>> expecting good old milk gravy and sausage. BIG disappointment.
>>>
>> Pork sausage in chicken gravy on a biscuit sure sounds disappointing!
>>
>> Jill
>>
>>
> It was simply terrible.
>
As is the thought of gravy for breakfast:-)

On Tuesday, October 25, 2016 at 9:09:12 AM UTC-5, notbob wrote:
> On 2016-10-25, jmcquown > wrote:
>
> > Pork sausage in chicken gravy on a biscuit sure sounds disappointing!
>
> How you figure!?
>
> I always use chkn stk fer my milk/sawmill gravy. Sausage provides the
> grease (roux), chkn stk provides the flavor (salt). I still add
> milk/cream.
>
> nb
>
>
Really? You add chicken stock to sausage sawmill gravy? Then
you serve that slop over hot biscuits? Really? You're as bad
a cook as those 'cooks' at the work cafeteria.

Sausage provides most of the flavor, the cooked flour provides
more, and the milk adds the last bit of flavor. Usually sausage
has plenty of salt but the finished product might could stand
a smidge more but certainly not by adding chicken stock to get
your salt fix. No salt shaker in your kitchen??

Good grief.

On Tuesday, October 25, 2016 at 1:27:38 PM UTC-5, graham wrote:
> On 10/25/2016 12:24 PM, wrote:
> > On Tuesday, October 25, 2016 at 8:57:50 AM UTC-5, Jill McQuown wrote:
> >>
> >> On 10/23/2016 8:10 PM, wrote:
> >>
> >>> Several years ago a company took over our work cafeteria and the
> >>> manager and chef were both from far, far north. First breakfast they
> >>> prepared sausage gravy was on the menu, (sausage gravy is pretty much
> >>> on every breakfast menu here) I got a bowl and a biscuit, paid for it,
> >>> and went back to my department. It was sausage chicken gravy, as in
> >>> made with chicken broth. It was horrible on biscuits when you're
> >>> expecting good old milk gravy and sausage. BIG disappointment.
> >>>
> >> Pork sausage in chicken gravy on a biscuit sure sounds disappointing!
> >>
> >> Jill
> >>
> >>
> > It was simply terrible.
> >
> As is the thought of gravy for breakfast:-)
>
>
Never had good sawmill gravy for breakfast? I'm not talking
about a beef gravy such as served over mashed potatoes. Nor
am I talking about a chicken gravy such as notbob tries to pass
off as a breakfast gravy.

A beef or a chicken based gravy is as different from a sawmill
gravy as chocolate cake is to liver and onions.

On Tuesday, October 25, 2016 at 1:14:43 PM UTC-5, Jill McQuown wrote:
> On 10/25/2016 10:09 AM, notbob wrote:
> > On 2016-10-25, jmcquown > wrote:
> >
> >> Pork sausage in chicken gravy on a biscuit sure sounds disappointing!
> >
> > How you figure!?
> >
> > I always use chkn stk fer my milk/sawmill gravy. Sausage provides the
> > grease (roux), chkn stk provides the flavor (salt). I still add
> > milk/cream.
> >
> > nb
> >
> Pork sausage, chicken gravy, sorry, don't like the sound.
>
> Jill
>
>
Thank you.

On Tue, 25 Oct 2016 10:09:31 -0700 (PDT), Cindy Hamilton
> wrote:

> On Tuesday, October 25, 2016 at 1:00:35 PM UTC-4, sf wrote:
> > On Tue, 25 Oct 2016 03:24:36 -0700 (PDT), Cindy Hamilton
> > > wrote:
> >
> > > Yeah, I know that. I've got some older pans and some newer ones.
> > > The newer ones have never been in the dishwasher, and they're still
> > > oxidizing, albeit much more slowly than the ones that have gone
> > > in the dishwasher.
> > >
> > > Why does it matter? They all work the same. Then again, I don't
> > > bake (much); they're more likely to be used for roasting vegetables
> > > or ferrying ziplocs full of spaghetti sauce down to the basement
> > > fridge for freezing.
> >
> > Mine have never gone into the dishwasher either. No need. I decided
> > that I'd protect the new ones when I roasted vegetables by putting
> > foil between the veg and the pan. Guess what? They're oxidizing
> > anyway.
>
> Oxidation is a chemical reaction that proceeds more readily at
> higher temperatures. To truly protect your pans, never use
> them and keep them in an inert (e.g., nitrogen) atmosphere.
>
> Or, you could just figure a little wear and tear is part of
> the life of any tool, which is what I do.
>
Truth is, I've gotten lazy in my old age and like the ease of cleaning
up when I use foil.



--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On Tue, 25 Oct 2016 10:09:31 -0700 (PDT), Cindy Hamilton
> wrote:

>On Tuesday, October 25, 2016 at 1:00:35 PM UTC-4, sf wrote:
>> On Tue, 25 Oct 2016 03:24:36 -0700 (PDT), Cindy Hamilton
>> > wrote:
>>
>> > Yeah, I know that. I've got some older pans and some newer ones.
>> > The newer ones have never been in the dishwasher, and they're still
>> > oxidizing, albeit much more slowly than the ones that have gone
>> > in the dishwasher.
>> >
>> > Why does it matter? They all work the same. Then again, I don't
>> > bake (much); they're more likely to be used for roasting vegetables
>> > or ferrying ziplocs full of spaghetti sauce down to the basement
>> > fridge for freezing.
>>
>> Mine have never gone into the dishwasher either. No need. I decided
>> that I'd protect the new ones when I roasted vegetables by putting
>> foil between the veg and the pan. Guess what? They're oxidizing
>> anyway.
>
>Oxidation is a chemical reaction that proceeds more readily at
>higher temperatures. To truly protect your pans, never use
>them and keep them in an inert (e.g., nitrogen) atmosphere.
>
>Or, you could just figure a little wear and tear is part of
>the life of any tool, which is what I do.
>
>Cindy Hamilton

I've been watching the posts and figuring I must have the wrong
attitude. I am not in the least concerned with what the pans look
like with use, only that they do the job extremely well

On Tuesday, October 25, 2016 at 2:39:08 PM UTC-4, wrote:

> Never had good sawmill gravy for breakfast?

I can't speak for Graham, but I've never had any gravy for breakfast.
I'm not likely to start now; who needs those calories?

Cindy Hamilton

On 10/25/2016 3:49 PM, Cindy Hamilton wrote:
> On Tuesday, October 25, 2016 at 2:39:08 PM UTC-4, wrote:
>
>> Never had good sawmill gravy for breakfast?
>
> I can't speak for Graham, but I've never had any gravy for breakfast.
> I'm not likely to start now; who needs those calories?
>
> Cindy Hamilton
>

Most recipes like that are from a time when farmers worked the land and
factory workers put in 12 hour days and burned 12,000+ calories.

On 10/25/2016 3:49 PM, Cindy Hamilton wrote:
> On Tuesday, October 25, 2016 at 2:39:08 PM UTC-4, wrote:
>
>> Never had good sawmill gravy for breakfast?
>
> I can't speak for Graham, but I've never had any gravy for breakfast.
> I'm not likely to start now; who needs those calories?
>
> Cindy Hamilton
>
Ah, but it's not about calories. Not everyone is on a weight loss
journey. Sausage/sawmill gravy is about regions and regional cooking
and the occasional breakfast meal. It's something I only have a few
times a year, but *never* made with chicken stock.

Jill

On 2016-10-25, jmcquown > wrote:

> Pork sausage, chicken gravy, sorry, don't like the sound.

Wear earplugs!

nb

On Tuesday, October 25, 2016 at 4:29:04 PM UTC-4, Jill McQuown wrote:
> On 10/25/2016 3:49 PM, Cindy Hamilton wrote:
> > On Tuesday, October 25, 2016 at 2:39:08 PM UTC-4, wrote:
> >
> >> Never had good sawmill gravy for breakfast?
> >
> > I can't speak for Graham, but I've never had any gravy for breakfast.
> > I'm not likely to start now; who needs those calories?
> >
> > Cindy Hamilton
> >
> Ah, but it's not about calories. Not everyone is on a weight loss
> journey. Sausage/sawmill gravy is about regions and regional cooking
> and the occasional breakfast meal. It's something I only have a few
> times a year, but *never* made with chicken stock.
>
> Jill

This region (Michigan) doesn't have a sawmill gravy tradition.
I didn't even hear of biscuits and gravy until I was almost 40.

If I want an indulgent breakfast, it'll be Eggs Benedict. I'm
just not that into gravy. Even on Thanksgiving, I put a little
on my turkey, but none on the potatoes or stuffing.

Cindy Hamilton

On 2016-10-25 4:38 PM, Cindy Hamilton wrote:

> This region (Michigan) doesn't have a sawmill gravy tradition.
> I didn't even hear of biscuits and gravy until I was almost 40.


They certainly are not typical fare in southern Ontario. I have never
seen them on a menu here, nor I have I heard anyone talk about them.
Thinking they may be offered by an American chain I checked the online
menu for their Niagara Falls operations and the were not listed.



> If I want an indulgent breakfast, it'll be Eggs Benedict.


That is as decadent as I need to get for an indulgent breakfast, either
that or eggs Florentine.


I'm
> just not that into gravy. Even on Thanksgiving, I put a little
> on my turkey, but none on the potatoes or stuffing.

On 10/25/2016 5:16 PM, l not -l wrote:
> But, chicken ala king; that's more a brunch item. 8-)
>
Ah, there's something I haven't seen in a long time. Chicken ala king
served on a pattie shell. Hmmm, haven't seen a pattie shell in a while,
either.

Jill

On 2016-10-25 5:39 PM, jmcquown wrote:
> On 10/25/2016 5:16 PM, l not -l wrote:
>> But, chicken ala king; that's more a brunch item. 8-)
>>
> Ah, there's something I haven't seen in a long time. Chicken ala king
> served on a pattie shell. Hmmm, haven't seen a pattie shell in a while,
> either.
>

When I was a kid one of my favourite meals was creamed salmon on patty
shells.... with peas and french fries. My wife makes them for me once
in a while It's comfort food for me.

On Tuesday, October 25, 2016 at 2:50:08 PM UTC-5, Cindy Hamilton wrote:
>
> On Tuesday, October 25, 2016 at 2:39:08 PM UTC-4, wrote:
>
> > Never had good sawmill gravy for breakfast?
>
> I can't speak for Graham, but I've never had any gravy for breakfast.
> I'm not likely to start now; who needs those calories?
>
> Cindy Hamilton
>
>
Gravy was always a favorite with farmers along with biscuits,
sausage, bacon, eggs, jam, etc. They were able to work off
those extra calories. But I gotta admit I'm not a farmer and
I don't need those calories either but the stuff is verrrrry
tasty (and filling) on biscuits.

Slurp.

On Tuesday, October 25, 2016 at 3:09:15 PM UTC-5, Ed Pawlowski wrote:
>
> On 10/25/2016 3:49 PM, Cindy Hamilton wrote:
>
> > On Tuesday, October 25, 2016 at 2:39:08 PM UTC-4, wrote:
> >
> >> Never had good sawmill gravy for breakfast?
> >
> > I can't speak for Graham, but I've never had any gravy for breakfast.
> > I'm not likely to start now; who needs those calories?
> >
> > Cindy Hamilton
> >
>
> Most recipes like that are from a time when farmers worked the land and
> factory workers put in 12 hour days and burned 12,000+ calories.
>
>
That's true. My grandfather and his sons walked behind a plow for
years and all were slim. That is until the boys decided looking
at a mule's butt for 10-12 hours a day for 6 days a week wasn't for
them. After they went to the big city and got jobs they all put on
weight.