That's a new one on me! Paula Deen says it's *traditional*...? I have seen
medieval recipes using eggs in gravies and stuffings and such but I never seen
egg in giblet gravy. Now-a-days I don't even use the liver in it because so
many people object. My cats appreciate the tender tidbit so it doesnt go to
waste *chuckles*

I like Ms. Deen -- don't get me wrong-- I even like some of her recipes, but
the dressing and gravy she made for the Food Network special was just a little
too busy for my taste. Let's see between the two recipes: rice, cracker
crumbs, bread, sausage, mushrooms, giblets, uncooked stuffing 3 ( not just one
but 3) raw eggs and hard boiled egg-- did I miss anything? She also makes the
same kind of soggy wet (she was stirring it like soup, man) dressing my MIL
makes only she at least had sense enough not to pour it in the turkey-- but
that may only be because AB was hiding the bird till the very end.

All in all I did enjoy their little special, though. Tyler-- the 911 chef-- I
like him. He's personable and really seems to know food. He has a good mastery
of classic dishes and his sense of experiementation isn't overly nouveau and
stuffy. I plan on trying his Roman Sausage and Artichokes recipe.


*cheers*

Barb

Barbtail wrote:

>
> All in all I did enjoy their little special, though. Tyler-- the 911 chef-- I
> like him. He's personable and really seems to know food. He has a good mastery
> of classic dishes and his sense of experiementation isn't overly nouveau and
> stuffy. I plan on trying his Roman Sausage and Artichokes recipe.
>
I'd like to have his baby. <swoon>

"Barbtail" > wrote in message
...
> That's a new one on me! Paula Deen says it's *traditional*...? I have
> seen
> medieval recipes using eggs in gravies and stuffings and such but I never
> seen
> egg in giblet gravy. Now-a-days I don't even use the liver in it because
> so
> many people object. My cats appreciate the tender tidbit so it doesnt go
> to
> waste *chuckles*
>

I think it's regional thing. One year we ordered a turkey dinner from
Luby's cafeteria (I think they are mostly in the Southwest) and in the
giblet gravy were chopped hard cooked eggs. Needless to say we were not
pleased with the gravy or for that matter much else of the meal. These
days we go to our son's home and he does deep-fried turkeys. We will be
doing our own turkey a few days later on our Big Green Egg.

Chris in Pearland, TX

Chris writes:

>I think it's regional thing. One year we ordered a turkey dinner from
>Luby's cafeteria (I think they are mostly in the Southwest) and in the
>giblet gravy were chopped hard cooked eggs. Needless to say we were not
>pleased with the gravy or for that matter much else of the meal. These
>days we go to our son's home and he does deep-fried turkeys. We will be
>doing our own turkey a few days later on our Big Green Egg.
>
>Chris in Pearland, TX


I could see a little hard cooked egg as a garnish- if you really felt like your
gravy needed a garnish, but as an ingredient? It's interesting *laughs*.

I haven't tried a deep fried turkey yet- but I will soon! They look and sound
just totally yummy.

Barb

One time on Usenet, (Barbtail) said:

> That's a new one on me! Paula Deen says it's *traditional*...? I have seen
> medieval recipes using eggs in gravies and stuffings and such but I never seen
> egg in giblet gravy. Now-a-days I don't even use the liver in it because so
> many people object. My cats appreciate the tender tidbit so it doesnt go to
> waste *chuckles*

<snip>

Maybe she meant it's traditional where she's from -- isn't she
Southern? I dunno; I've only heard of a hard cooked egg in any kind
of gravy here on RFC. Doesn't seem to be a tradition here in the Pacific
Northwest, though I could be wrong. As for giblets in gravy, yuck! My
grandmother, an excellent cook to be sure, liked to do that, but it
always grossed me out. I like the broth from the giblets/neck, but
chunks are too much for me. Fortunately, I, too, have cats... :-)


--
J.J. in WA ~ mom, vid gamer, novice cook ~
"I rule you!" - Travis of the Cosmos, ATHF

"Gal Called J.J." > wrote in message
...
> One time on Usenet, (Barbtail) said:
>
> > That's a new one on me! Paula Deen says it's *traditional*...? I have
seen
> > medieval recipes using eggs in gravies and stuffings and such but I
never seen
> > egg in giblet gravy. Now-a-days I don't even use the liver in it
because so
> > many people object. My cats appreciate the tender tidbit so it doesnt go
to
> > waste *chuckles*
>
> <snip>
>
> Maybe she meant it's traditional where she's from -- isn't she
> Southern? I dunno; I've only heard of a hard cooked egg in any kind
> of gravy here on RFC. Doesn't seem to be a tradition here in the Pacific
> Northwest, though I could be wrong. As for giblets in gravy, yuck! My
> grandmother, an excellent cook to be sure, liked to do that, but it
> always grossed me out. I like the broth from the giblets/neck, but
> chunks are too much for me. Fortunately, I, too, have cats... :-)
>
>

Giblet gravy is the best! If you do not like the chunks, strain it just
before serving - the flavor will still get in there.


--
Peter Aitken

Remove the crap from my email address before using.

"Gal Called J.J." > wrote in message
...
> One time on Usenet, (Barbtail) said:
>
> > That's a new one on me! Paula Deen says it's *traditional*...? I have
seen
> > medieval recipes using eggs in gravies and stuffings and such but I
never seen
> > egg in giblet gravy. Now-a-days I don't even use the liver in it
because so
> > many people object. My cats appreciate the tender tidbit so it doesnt go
to
> > waste *chuckles*
>
> <snip>
>
> Maybe she meant it's traditional where she's from -- isn't she
> Southern? I dunno; I've only heard of a hard cooked egg in any kind
> of gravy here on RFC. Doesn't seem to be a tradition here in the Pacific
> Northwest, though I could be wrong. As for giblets in gravy, yuck! My
> grandmother, an excellent cook to be sure, liked to do that, but it
> always grossed me out. I like the broth from the giblets/neck, but
> chunks are too much for me. Fortunately, I, too, have cats... :-)
>
>

Giblet gravy is the best! If you do not like the chunks, strain it just
before serving - the flavor will still get in there.


--
Peter Aitken

Remove the crap from my email address before using.

"Gal Called J.J." > wrote in message
...
> One time on Usenet, (Barbtail) said:
>
>> That's a new one on me! Paula Deen says it's *traditional*...? I have
>> seen
>> medieval recipes using eggs in gravies and stuffings and such but I never
>> seen
>> egg in giblet gravy. Now-a-days I don't even use the liver in it because
>> so
>> many people object. My cats appreciate the tender tidbit so it doesnt go
>> to
>> waste *chuckles*
>
> <snip>
>
> Maybe she meant it's traditional where she's from -- isn't she
> Southern? I dunno; I've only heard of a hard cooked egg in any kind
> of gravy here on RFC. Doesn't seem to be a tradition here in the Pacific
> Northwest, though I could be wrong. As for giblets in gravy, yuck! My
> grandmother, an excellent cook to be sure, liked to do that, but it
> always grossed me out. I like the broth from the giblets/neck, but
> chunks are too much for me. Fortunately, I, too, have cats... :-)
>
>
> --
> J.J. in WA

I like giblet gravy but in small quantities... usually only use the neck
(chopped very finely) to stir into the gravy. I live in the Southwest (SE
Texas) and hard cooked eggs DO NOT GO IN THE GRAVY! IMHO... bleh

Chris in Pearland, TX

"Gal Called J.J." > wrote in message
...
> One time on Usenet, (Barbtail) said:
>
>> That's a new one on me! Paula Deen says it's *traditional*...? I have
>> seen
>> medieval recipes using eggs in gravies and stuffings and such but I never
>> seen
>> egg in giblet gravy. Now-a-days I don't even use the liver in it because
>> so
>> many people object. My cats appreciate the tender tidbit so it doesnt go
>> to
>> waste *chuckles*
>
> <snip>
>
> Maybe she meant it's traditional where she's from -- isn't she
> Southern? I dunno; I've only heard of a hard cooked egg in any kind
> of gravy here on RFC. Doesn't seem to be a tradition here in the Pacific
> Northwest, though I could be wrong. As for giblets in gravy, yuck! My
> grandmother, an excellent cook to be sure, liked to do that, but it
> always grossed me out. I like the broth from the giblets/neck, but
> chunks are too much for me. Fortunately, I, too, have cats... :-)
>
>
> --
> J.J. in WA

I like giblet gravy but in small quantities... usually only use the neck
(chopped very finely) to stir into the gravy. I live in the Southwest (SE
Texas) and hard cooked eggs DO NOT GO IN THE GRAVY! IMHO... bleh

Chris in Pearland, TX

> I live in the Southwest Texas and hard cooked eggs DO NOT GO IN THE GRAVY!
>
>Chris in Pearland, TX

Well, not chicken eggs n' turkey gravy... wanna end up with herds of six toed
gobblers, to match the rest of the general TX population.


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

Barbtail wrote:

> Chris writes:
>
>
>>I think it's regional thing. One year we ordered a turkey dinner from
>>Luby's cafeteria (I think they are mostly in the Southwest) and in the
>>giblet gravy were chopped hard cooked eggs. Needless to say we were not
>>pleased with the gravy or for that matter much else of the meal. These
>>days we go to our son's home and he does deep-fried turkeys. We will be
>>doing our own turkey a few days later on our Big Green Egg.
>>
>>Chris in Pearland, TX
>
>
>
> I could see a little hard cooked egg as a garnish- if you really felt like your
> gravy needed a garnish, but as an ingredient? It's interesting *laughs*.
>
> I haven't tried a deep fried turkey yet- but I will soon! They look and sound
> just totally yummy.
>
> Barb

Lots of folks down here in SW Louisiana deep fry their turkeys. To me
they're okay but I still prefer baked. If fried turkeys aren't done just
right they can be pretty greasy and that much hot oil can be dangerous
if you don't pay attention.

George

Barbtail wrote:

> Chris writes:
>
>
>>I think it's regional thing. One year we ordered a turkey dinner from
>>Luby's cafeteria (I think they are mostly in the Southwest) and in the
>>giblet gravy were chopped hard cooked eggs. Needless to say we were not
>>pleased with the gravy or for that matter much else of the meal. These
>>days we go to our son's home and he does deep-fried turkeys. We will be
>>doing our own turkey a few days later on our Big Green Egg.
>>
>>Chris in Pearland, TX
>
>
>
> I could see a little hard cooked egg as a garnish- if you really felt like your
> gravy needed a garnish, but as an ingredient? It's interesting *laughs*.
>
> I haven't tried a deep fried turkey yet- but I will soon! They look and sound
> just totally yummy.
>
> Barb

Lots of folks down here in SW Louisiana deep fry their turkeys. To me
they're okay but I still prefer baked. If fried turkeys aren't done just
right they can be pretty greasy and that much hot oil can be dangerous
if you don't pay attention.

George

"PENMART01" > wrote in message
...
>> I live in the Southwest Texas and hard cooked eggs DO NOT GO IN THE
>> GRAVY!
>>
>>Chris in Pearland, TX
>
> Well, not chicken eggs n' turkey gravy... wanna end up with herds of six
> toed
> gobblers, to match the rest of the general TX population.
>
> Sheldon

You couldn't even quote me properly... I never said I lived in Southwest
Texas. Some people are so ignorant about Texas... especially people who
have never even been here.

Chris in Pearland, TX

(Barbtail) wrote in
:

> That's a new one on me! Paula Deen says it's *traditional*...? I have
> seen medieval recipes using eggs in gravies and stuffings and such but I
> never seen egg in giblet gravy. Now-a-days I don't even use the liver
> in it because so many people object. My cats appreciate the tender
> tidbit so it doesnt go to waste *chuckles*
>

It's definitely regional, predominantly in the South.

--
Wayne in Phoenix

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

Barbtail wrote:
She also makes the same kind of
> soggy wet (she was stirring it like soup, man) dressing my MIL makes
(snippage)
> Barb

Gawd! My ex-MIL made the same dressing and I'm sorry, it was just gross.
Even after she baked it, you could run a spoon through it and it would close
back up like the Red Sea parting in reverse. It looked like vomit and was
all I could do to avoid gagging just looking at it. I spooned a small
amount on my plate to be polite but never could bring myself to taste it.

And no, I've never heard of eggs in giblet gravy.

Jill

Wayne Boatwright > wrote in message >...
> (Barbtail) wrote in
> :
>
> > That's a new one on me! Paula Deen says it's *traditional*...? I have
> > seen medieval recipes using eggs in gravies and stuffings and such but I
> > never seen egg in giblet gravy.
>
>
> It's definitely regional, predominantly in the South.



Yes, it's a regional thing. Most, not all people, here in the South
add a chopped boiled egg to the giblet gravy. It's not objectional &
adds a bit of interest to the gravy. Try it and if you don't like it
don't make it again.

"ItsJoanNotJoAnn" > wrote in message
m...
> Wayne Boatwright > wrote in message
> >...
>> (Barbtail) wrote in
>> :
>>
>> > That's a new one on me! Paula Deen says it's *traditional*...? I
>> > have
>> > seen medieval recipes using eggs in gravies and stuffings and such but
>> > I
>> > never seen egg in giblet gravy.
>>
>>
>> It's definitely regional, predominantly in the South.
>
>
>
> Yes, it's a regional thing. Most, not all people, here in the South
> add a chopped boiled egg to the giblet gravy. It's not objectional &
> adds a bit of interest to the gravy. Try it and if you don't like it
> don't make it again.

Thanks... that explains why I'm not familiar with it. Apparently the
region where it's popular is in the deep South and not the Southwest. I
looked up Paula Deen and found out she's from Georgia.

Chris in Pearland, TX

ItsJoanNotJoAnn wrote:

> Yes, it's a regional thing. Most, not all people, here in the South
> add a chopped boiled egg to the giblet gravy.

This is a tradition in my family and I live in Houston. I guess it
depends on where your family is from. I do not care for it, so I do not
make my gravy this way.

Becca

One time on Usenet, "Peter Aitken" > said:
> "Gal Called J.J." > wrote in message
> ...

<snip>

> > As for giblets in gravy, yuck! My
> > grandmother, an excellent cook to be sure, liked to do that, but it
> > always grossed me out. I like the broth from the giblets/neck, but
> > chunks are too much for me. Fortunately, I, too, have cats... :-)
> >
> >
>
> Giblet gravy is the best! If you do not like the chunks, strain it just
> before serving - the flavor will still get in there.

Not a bad idea, Peter -- thanks... :-)


--
J.J. in WA ~ mom, vid gamer, novice cook ~
"I rule you!" - Travis of the Cosmos, ATHF

One time on Usenet, "Peter Aitken" > said:
> "Gal Called J.J." > wrote in message
> ...

<snip>

> > As for giblets in gravy, yuck! My
> > grandmother, an excellent cook to be sure, liked to do that, but it
> > always grossed me out. I like the broth from the giblets/neck, but
> > chunks are too much for me. Fortunately, I, too, have cats... :-)
> >
> >
>
> Giblet gravy is the best! If you do not like the chunks, strain it just
> before serving - the flavor will still get in there.

Not a bad idea, Peter -- thanks... :-)


--
J.J. in WA ~ mom, vid gamer, novice cook ~
"I rule you!" - Travis of the Cosmos, ATHF

>Yes, it's a regional thing. Most, not all people, here in the South
>add a chopped boiled egg to the giblet gravy. It's not objectional &
>adds a bit of interest to the gravy. Try it and if you don't like it
>don't make it again.

I'm from the South, not the Deep South but still the South, and I've never
heard of anyone putting chopped hard cooked eggs in gravy. Sounds terrible.

>Yes, it's a regional thing. Most, not all people, here in the South
>add a chopped boiled egg to the giblet gravy. It's not objectional &
>adds a bit of interest to the gravy. Try it and if you don't like it
>don't make it again.

I'm from the South, not the Deep South but still the South, and I've never
heard of anyone putting chopped hard cooked eggs in gravy. Sounds terrible.

DJS0302 wrote:
>
> >Yes, it's a regional thing. Most, not all people, here in the South
> >add a chopped boiled egg to the giblet gravy. It's not objectional &
> >adds a bit of interest to the gravy. Try it and if you don't like it
> >don't make it again.
>
> I'm from the South, not the Deep South but still the South, and I've never
> heard of anyone putting chopped hard cooked eggs in gravy. Sounds terrible.

I saw it yesterday, it was horrid. WHY???? As much as I like her,
and as she makes a lot of stuff I wouldn't like, that was the worst.

nancy

DJS0302 wrote:
>
> >Yes, it's a regional thing. Most, not all people, here in the South
> >add a chopped boiled egg to the giblet gravy. It's not objectional &
> >adds a bit of interest to the gravy. Try it and if you don't like it
> >don't make it again.
>
> I'm from the South, not the Deep South but still the South, and I've never
> heard of anyone putting chopped hard cooked eggs in gravy. Sounds terrible.

I saw it yesterday, it was horrid. WHY???? As much as I like her,
and as she makes a lot of stuff I wouldn't like, that was the worst.

nancy

Nancy Young > wrote in
:

> DJS0302 wrote:
>>
>> >Yes, it's a regional thing. Most, not all people, here in the South
>> >add a chopped boiled egg to the giblet gravy. It's not objectional &
>> >adds a bit of interest to the gravy. Try it and if you don't like it
>> >don't make it again.
>>
>> I'm from the South, not the Deep South but still the South, and I've
>> never heard of anyone putting chopped hard cooked eggs in gravy.
>> Sounds terrible.
>
> I saw it yesterday, it was horrid. WHY???? As much as I like her,
> and as she makes a lot of stuff I wouldn't like, that was the worst.
>
> nancy

Both my grandmothers made giblet gravy with bits of the giblets and broken
slices of hard-boiled eggs. I always thought it was revolting. My mom's
mother was always kind enough to have a separate little bowl of plain gravy
for me and my cousin. My dad's mother clearly didn't give a damn, but then
she was like that about many things.

--
Wayne in Phoenix

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

Nancy Young > wrote in
:

> DJS0302 wrote:
>>
>> >Yes, it's a regional thing. Most, not all people, here in the South
>> >add a chopped boiled egg to the giblet gravy. It's not objectional &
>> >adds a bit of interest to the gravy. Try it and if you don't like it
>> >don't make it again.
>>
>> I'm from the South, not the Deep South but still the South, and I've
>> never heard of anyone putting chopped hard cooked eggs in gravy.
>> Sounds terrible.
>
> I saw it yesterday, it was horrid. WHY???? As much as I like her,
> and as she makes a lot of stuff I wouldn't like, that was the worst.
>
> nancy

Both my grandmothers made giblet gravy with bits of the giblets and broken
slices of hard-boiled eggs. I always thought it was revolting. My mom's
mother was always kind enough to have a separate little bowl of plain gravy
for me and my cousin. My dad's mother clearly didn't give a damn, but then
she was like that about many things.

--
Wayne in Phoenix

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

On 22 Nov 2004 03:40:26 GMT, ospam (DJS0302) wrote:

>>Yes, it's a regional thing. Most, not all people, here in the South
>>add a chopped boiled egg to the giblet gravy. It's not objectional &
>>adds a bit of interest to the gravy. Try it and if you don't like it
>>don't make it again.
>
>I'm from the South, not the Deep South but still the South, and I've never
>heard of anyone putting chopped hard cooked eggs in gravy. Sounds terrible.

I'm in the deep south (Gulf coast) and I have never seen gravy with
hard boiled eggs.
Pan Ohco

On 22 Nov 2004 03:40:26 GMT, ospam (DJS0302) wrote:

>>Yes, it's a regional thing. Most, not all people, here in the South
>>add a chopped boiled egg to the giblet gravy. It's not objectional &
>>adds a bit of interest to the gravy. Try it and if you don't like it
>>don't make it again.
>
>I'm from the South, not the Deep South but still the South, and I've never
>heard of anyone putting chopped hard cooked eggs in gravy. Sounds terrible.

I'm in the deep south (Gulf coast) and I have never seen gravy with
hard boiled eggs.
Pan Ohco

jmcquown wrote:
>
> Gawd! My ex-MIL made the same dressing and I'm sorry, it was just gross.

LOL! Jill I had the same reaction to seeing that recipe on TV the other
night. It looked so soggy and sloppy, and I bet it was bland too. White
bread, white rice and crackers?

The giblet gravy was likewise revolting, and I like giblet gravy, but
Paula Deen's recipe just looked like grey, pasty mushroom and liver soup.

I always make my giblet gravy with the pan drippings from the bird,
which give it good flavor and use up all the nice browned bits from the
pan for good color. Then I make a broth of giblets and the ends of the
celery, carrot and onion, and use that liquid in the gravy. I chop up
the actual liver and neck meat and put it into the dressing where nobody
seems to be offended by it.



Dawn

jmcquown wrote:
>
> Gawd! My ex-MIL made the same dressing and I'm sorry, it was just gross.

LOL! Jill I had the same reaction to seeing that recipe on TV the other
night. It looked so soggy and sloppy, and I bet it was bland too. White
bread, white rice and crackers?

The giblet gravy was likewise revolting, and I like giblet gravy, but
Paula Deen's recipe just looked like grey, pasty mushroom and liver soup.

I always make my giblet gravy with the pan drippings from the bird,
which give it good flavor and use up all the nice browned bits from the
pan for good color. Then I make a broth of giblets and the ends of the
celery, carrot and onion, and use that liquid in the gravy. I chop up
the actual liver and neck meat and put it into the dressing where nobody
seems to be offended by it.



Dawn

>From: Dawn

>LOL! Jill I had the same reaction to seeing that recipe on TV the other
>night. It looked so soggy and sloppy, and I bet it was bland too. White
>bread, white rice and crackers?
>

Don't forget the 3 eggs and quart of stock *laughs*

I'm guessing with that many eggs it could cook up to something resembling a
stratta- ya know one of those bread with cheese and eggs and milk things you
add leftovers to and bake up kinda like a crustless quiche? - like a savory
bread pudding without the milk. It's not what I would call stuffing, but it
is reminiscent any one of the various savory and sweet *puddings* popular in
the 18th century and of which Christmas Plum Pudding is a descendant.

*cheers*

Barb Anne

>From: Dawn

>LOL! Jill I had the same reaction to seeing that recipe on TV the other
>night. It looked so soggy and sloppy, and I bet it was bland too. White
>bread, white rice and crackers?
>

Don't forget the 3 eggs and quart of stock *laughs*

I'm guessing with that many eggs it could cook up to something resembling a
stratta- ya know one of those bread with cheese and eggs and milk things you
add leftovers to and bake up kinda like a crustless quiche? - like a savory
bread pudding without the milk. It's not what I would call stuffing, but it
is reminiscent any one of the various savory and sweet *puddings* popular in
the 18th century and of which Christmas Plum Pudding is a descendant.

*cheers*

Barb Anne

I feel like I'm asking the audience on a hundred dollar question on
Millionaire, but ... anyone know what that music is? I feel as
though it has words to go with it and it ends with red white & blue!

nancy

I feel like I'm asking the audience on a hundred dollar question on
Millionaire, but ... anyone know what that music is? I feel as
though it has words to go with it and it ends with red white & blue!

nancy