re: Gravy argument

Not addressed to you Carson, but to the thread in general

What is this accompanying my roast on top of my Cauliflower mash?

Tonight:



Last night:



#3

TH03

quote]Looks like the drippings off a good pot roast. [/quote]

Actually Brown roux (flour, oil, salt, black pepper) with drippings added. Gravy or not?

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Friends come to eat and tell me it’s been cooked all wrong. I didnt cook it with roux.

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Alexandria... Say no more.

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that’s how we do it south of I10

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100%, I don't put flour in my rice and gravy, and I don't know anyone who does.

ETA: MD, that looks like gravy to me. Not saying that gravy can't have flour in it, but it is not required and no one that I know does it that way.

If flour or roux is being added, then it's going to be a stew or gumbo.

That’s a different type of gravy altogether.

We could get all into the different types and say your rice and gravy doesn’t have tomatoes so it’s jot a true Italian American gravy. Or it doesn’t have milk and sausage so it’s not a breakfast sausage gravy.

When I hear the word gravy, my immediate thought it roux + liquid because that’s my favorite, but there’s 40 other sauces it could refer to.

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If flour or roux is being added, then it's going to be a stew or gumbo.

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No, it’s a gravy, just a different gravy than you’re accustomed to. Just because you in Lafayette don’t know anyone who does it differently doesn’t mean yours is the only one. You’re talking about a very regionally specific dish while being in that region. Of course people there make it the same way as you know how to make it.

Flour + fat rendered from the meat = roux

Right, but a thicker gravy is still gravy. Like I said there’s tons of different types of gravy.

Seems like people are saying something like this is too thick and not a gravy



Rice and gravy is far from the only kind of gravy in the world

I grew up with both, but the word gravy meant thick. If I meant the gravy in rice and gravy, I said rice and gravy. That thinner gravy was never used for anything else. Always used a roux and drippings off the roast or turkey or whatever was cooked.

I love all types of gravy though. It’s definitely interesting to see something like gravy be such a diverse sauce.

People be serious bout they gravy in here

I've never smothered ducks with a roux. You add roux its a stew.