quote: Nah Gris, it's all about the kitchen bouquet. That's how you get the deep rich flavor
Well, I use some of that in my roast gravy because I don't make a roux. Makes it too thick for me. I brown in flour, but I have a thing about the gravy being really dark. I put some KB, a T of concentrated tomato paste and sometimes, a bit of beef base that I order online in about 1 1/2 to 2 cups of water depending on the size of the roast. I heat that up together and pour it over the browned roast before it goes into a slow oven. Makes dynamite gravy. I don't use it in FO soup or gumbo, though. Have never needed it. I have to have those onions really dark.
Well actually, I don't have the breathalyzer anymore. But I am enrolled in a "rehab" program every Wednesday night (this is all stuff you have to do to get DUI off your record) and they do 3 random drug tests over the 6 weeks. I may not even be tested this Wednesday, but it's not worth the risk.
quote: I was invited to BR Beer Fest, just drank too much Saturday morning to drive up.