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re: Lessons and Tips in Making Gravy
Posted on 5/6/25 at 12:29 pm to Gris Gris
Posted on 5/6/25 at 12:29 pm to Gris Gris
quote:
dds Pictsweet frozen seasoning blend
This is the most underrated thing in Southern Kitchens.
BTW, did y'all know Pictsweet doesn't sell the seasoning blend up north? A friend in Pennsylvania told me this and I scoured Walmarts and a few other online grocery stores up there. Ah well.
I use it almost every week in something. Southside Produce in Baton Rouge makes a a local version slightly cheaper but I'm not usually in that area to get it.
This post was edited on 5/6/25 at 12:31 pm
1
Posted on 5/6/25 at 12:32 pm to Gris Gris
quote:
My family loves rice and gravy and a lot of it. I like it almost like a rice and gravy soup. There's never enough gravy compared to the protein. I keep trying to figure out how to make more without diluting it. I can make a good bit when I made a roast in the oven, but I use some BTB or Minor's base to stretch it out.
keep a can of this handy as you do the regular seasoning. It makes plenty extra gravy for any dish.
Posted on 5/6/25 at 2:46 pm to Norla
I made this today, except I used a pork roast. Fantastic. It was just the right amount of work that it was fun. My wife went off on it, just had thirds. This gravy is addicting... We're gonna fight over the leftovers tomorrow.
I get off on all things gravy, sausage gravy, brown gravy, shite-on-a-shingle was my favorite food in the military.
Thanks for the recipe.
I get off on all things gravy, sausage gravy, brown gravy, shite-on-a-shingle was my favorite food in the military.
Thanks for the recipe.
Posted on 5/6/25 at 3:04 pm to mikelbr
quote:
Pictsweet
I started using it several years ago for some dishes. It works much better than I expected. I didn't think it would brown, but it does. I don't use in gumbo. I like to cut my own fresh for that and etouffees etc... It's so convenient to keep it in the freezer at all times.
Posted on 5/6/25 at 6:04 pm to razor55red
You're welcome, glad you liked it!
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