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re: How do you make your rice and gravy?
Posted on 12/21/14 at 7:22 am to mouton
Posted on 12/21/14 at 7:22 am to mouton
I would have to agree with Mouton here. Flour makes a nice thick gravy but is not the only technique and is actually, IMO, not nearly as good as a gravy that has been deglazed and reduced from the roast - it just takes a hell of a lot longer to get it thickened, but is well worth the wait.
0
Posted on 12/21/14 at 8:28 am to Ole Geauxt
Actually geauxt if you go back and read you will see that I acknowledged that there are many ways to make a gravy and only called out one method as being bad.
Posted on 12/21/14 at 11:36 am to mouton
There are terrible "south la gravies'. There are also amazing chicken gravies taken from the crispy crunchy seasonings and residue from a skillet that just fried a couple chickens. To say that a great north La Baptist Chicken gravy doesn't exist is wrong. It isn't a bad method, you have described a terrible way to make it, but that isn't how I see it made
Posted on 12/21/14 at 2:07 pm to tigerfoot
quote:
To say that a great north La Baptist Chicken gravy doesn't exist is wrong.
This is correct. ... I am beginning to think 3/4 of the people in here have never been north of I-10.
Posted on 12/21/14 at 3:48 pm to Arkla Missy
quote:
quote:
To say that a great north La Baptist Chicken gravy doesn't exist is wrong.
This is correct. ... I am beginning to think 3/4 of the people in here have never been north of I-10.
If only...
Posted on 12/22/14 at 5:57 am to jplsu1978
quote:
First cut up some pork,tasso and garlic sausage.
This works with chicken on the bone, too.. You must be from Evangeline Parish.
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