re: Pork roast and rice and gravy

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You can do without a thickener. Not a requirement.

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Which is EXACTLY what I said. I know being a contrarian is your shtick but come on. A little reading comprehension goes a long way. You were the FIRST one to espouse the use of a crutch like cornstarch.

I stated "It can also be said that people that don't know how to thicken a gravy naturally use a crutch like cornstarch."

I use a roux to thicken my creme brulee.

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Brown the piss out of the meat.

Remove from pot.

Saute veggies.

Add meat back in pot.

Cover with stock.

Let simmer.

If it needs to be thickened, simply add heat to the pot.

Pretty simple process.

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cool. you can make one kind of gravy

We need a pork gravy cookoff

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We need a pork gravy cookoff

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Do we have to use flour or cornstarch?

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So it's consistency now..

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when compared to a gravy without roux, yes

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The whole contention previously was flavor.

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when compared to cornstarch, yes.

it seems you're incapable of discussing different things at the same time.

What if I suggested that there’s more than one way to get to Memphis?

you're missing the point. bdevil scoffs at using a roux because there's "one way to make a gravy" yet is in here saying he uses a cornstarch slurry.

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I make some form of rice and gravy just about every week. never use a roux or slurry.

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Yet the only gravy you can describe has roux in it.