re: Gravy argument

A)your friends are shitheads and
B)they're both wrong and right.

Commonly referred to as a 'grease gravy', it's common in South LA to see a gravy that is made by browning fatty meat, then taking that meat out and cooking down onions, then place the meat back in and add water, scraping the fond off of the bottom and sides of the pot. Reduce down the liquid for a couple of hours and you have a deep, rich, dark gravy with no roux or corn starch. It won't be as thick but a little goes a looong way.

Personally, I grew up eating rice and gravy cooked this way with various roasts.