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Started By
Message
2
Posted on 6/22/16 at 3:20 pm to Count Chocula
quote:Spoken like a true coonass. that step alone, prior to the braise will take hours to build.
Its the onion gravy and browning that makes the meal.
Posted on 6/22/16 at 3:22 pm to OTIS2
quote:Like anything worth waiting for.... these things take time!
that step alone, prior to the braise will take hours to build.
Posted on 6/22/16 at 3:30 pm to Count Chocula
Posted on 6/22/16 at 3:32 pm to OTIS2
I find a lot of people are scared to brown their meat well enough to get a real dark rich gravy. When I make rice and gravy the entire bottom of the pot is caked with gree me.
Posted on 6/22/16 at 4:05 pm to Fight4LSU
quote:
True authentic rice and gravy,
It looks wonderful, and I'd eat the shite out of it, but why is this any more authentic than a gravy that someone may have added roux to? Just cause you like a plow point gravy doesn't mean everyone favors it. I'm not a big fan of it. But like I said, this in no way affects the deliciousness of this dish. Posted on 6/22/16 at 4:35 pm to Cajunate
Looks delicious.
Would it keep together better if you used less water?
Would it keep together better if you used less water?
Posted on 6/22/16 at 4:43 pm to Cajunate
We do this a lot and always enjoy it.
Looks really nice.
Did you save some for onion gravy and beef over toast as a leftover option?
Looks really nice.
Did you save some for onion gravy and beef over toast as a leftover option?
Posted on 6/22/16 at 4:45 pm to Fratigerguy
quote:What is this?
plow point gravy
Posted on 6/22/16 at 4:46 pm to KamaCausey_LSU
quote:
Would it keep together better if you used less water?
Maybe, but we love the gravy and it was really rich in flavor. If I had turned it off a bit earlier it wouldn't have fallen apart. Not that it wasn't delicious though. Lol.......
Posted on 6/22/16 at 5:23 pm to Matisyeezy
quote:
We eat rice and gravy all year.
Yeah, I grew up in S. Louisiana, and my maw-maw would make this every Sunday, no matter the season. It's just that as I've gotten older, I can't do heavier meals like this in the hot weather.
Posted on 6/22/16 at 5:25 pm to Mo Jeaux
quote:
Yeah, I grew up in S. Louisiana, and my maw-maw would make this every Sunday, no matter the season. It's just that as I've gotten older, I can't do heavier meals like this in the hot weather.
Do you not have AC up there? I eat gumbo all year round, as you know. I just don't do it outside.
Posted on 6/22/16 at 5:28 pm to Fratigerguy
quote:
why is this any more authentic than a gravy that someone may have added roux
I grew up in Southwest La and never knew anyone that used a roux in rice and gravy. I am curious about this. Did anyone here grow up using a roux for this?
Posted on 6/22/16 at 5:28 pm to Fratigerguy
quote:That would be a stew in my book. Not rice n gravy.
, but why is this any more authentic than a gravy that someone may have added roux to
Posted on 6/22/16 at 5:39 pm to mouton
I don't make a roux, but I flour the roast before I brown it. I think some of that flour that browns in the bottom of the pot with the fond adds a little body to my gravy.
Posted on 6/22/16 at 6:06 pm to Gris Gris
Would the outcome be different using beef stock instead of water?
Posted on 6/22/16 at 6:31 pm to Cajunate
quote:
my daughter attem
Pics?
Posted on 6/22/16 at 6:51 pm to SuperSaint
How do you thicken your gravy?
Posted on 6/22/16 at 8:00 pm to Gris Gris
Gumbo is another dish that is only for fall winter for me in general.
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