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Topic: Lets go topicless... - part 42
delilady Joined Fri 07/24/09 Posts: 23825	Thu 09/10/09 07:03 PM
Oh God you haven't lived till you had biscuits and country gravy. ok...now whats country gravy? I think it's white gravy

motowndowntown Joined Wed 11/19/08 Posts: 21887	Thu 09/10/09 07:03 PM
So then whats a rue???? YA GOT IT MO...white gravy is made from a rue. Butter, flour, salt and pepper......course then, you are a mid-western too... thats what I use when I make potato soup Potato soup with a big ole ring baloney is da berries.

5x10 Joined Fri 01/30/09 Posts: 9017	Thu 09/10/09 07:03 PM
What did you eat Tim? Fried potatoes with white gravy and polish kielbasa White gravy? whats that? Never heard of that before. Southern gravy you never had bisuits and gravy Never had that or blackeyed peas. Gawd....come to MY house. The boys have me make gallons of sausage gravy and dozens of biscuits!!!!!! there ya go make gravy and sell it to us bachelors Well, I am broke....how many gallons can I put ya down for? Mama Mary's Homemade Sausage Gravy......has a ring to it...

delilady Joined Fri 07/24/09 Posts: 23825	Thu 09/10/09 07:04 PM
Good evening everyone. How y'all doin? Yeah a fellow Pennsylvanian!!!! Music do you know the difference between milk gravy and white gravy? Hi Mary. Hi Jayne. Nope. I've had milk gravy. don't know what white gravy is unless it's that white sauce I make and put on casseroles. You're a lot more enlightened than I am!!!

carold Joined Sun 03/23/08 Posts: 26747	Thu 09/10/09 07:04 PM
A rue is more spicey and brown. Not always...I don't let the butter turn real brown, just melted and mixed (bubblely) before I add the cream/milk. I relate a rue with what I use for gumbo. I call what your talking about for gravy a thickening. I'm a yankee but with a Cajan twist living down here

musichic Joined Wed 04/11/07 Posts: 8937	Thu 09/10/09 07:04 PM


motowndowntown Joined Wed 11/19/08 Posts: 21887	Thu 09/10/09 07:05 PM
What did you eat Tim? Fried potatoes with white gravy and polish kielbasa White gravy? whats that? Never heard of that before. Southern gravy you never had bisuits and gravy Never had that or blackeyed peas. Gawd....come to MY house. The boys have me make gallons of sausage gravy and dozens of biscuits!!!!!! there ya go make gravy and sell it to us bachelors Well, I am broke....how many gallons can I put ya down for? Mama Mary's Homemade Sausage Gravy......has a ring to it... You know seriously that might be a good idea.

5x10 Joined Fri 01/30/09 Posts: 9017	Thu 09/10/09 07:06 PM
I also make killer homemade noodles for chicken and noodles.....How many pounds of that can I put ya down for?

BettyB Joined Tue 01/29/08 Posts: 31912	Thu 09/10/09 07:06 PM
My son got a job in Texas for $15/hr. Not moving home right now. I'm glad he got work but I really was looking forward to him coming home for awhile So this is sort of bittersweet news eh?

musichic Joined Wed 04/11/07 Posts: 8937	Thu 09/10/09 07:06 PM
A rue is more spicey and brown. Not always...I don't let the butter turn real brown, just melted and mixed (bubblely) before I add the cream/milk. I relate a rue with what I use for gumbo. I call what your talking about for gravy a thickening. I'm a yankee but with a Cajan twist living down here Yea I have to agree with you on that Carold.

motowndowntown Joined Wed 11/19/08 Posts: 21887	Thu 09/10/09 07:07 PM
A rue is more spicey and brown. Not always...I don't let the butter turn real brown, just melted and mixed (bubblely) before I add the cream/milk. I relate a rue with what I use for gumbo. I call what your talking about for gravy a thickening. I'm a yankee but with a Cajan twist living down here There ya go Carol. Nothing like a good gumbo.

delilady Joined Fri 07/24/09 Posts: 23825	Thu 09/10/09 07:07 PM
My son got a job in Texas for $15/hr. Not moving home right now. I'm glad he got work but I really was looking forward to him coming home for awhile So this is sort of bittersweet news eh? Yeah at least I won't have to pay his credit cards anymore

delilady Joined Fri 07/24/09 Posts: 23825	Thu 09/10/09 07:08 PM
A rue is more spicey and brown. Not always...I don't let the butter turn real brown, just melted and mixed (bubblely) before I add the cream/milk. I relate a rue with what I use for gumbo. I call what your talking about for gravy a thickening. I'm a yankee but with a Cajan twist living down here Yea I have to agree with you on that Carold. Carol have you ever had potato filling?

musichic Joined Wed 04/11/07 Posts: 8937	Thu 09/10/09 07:09 PM
My white sauce is melted butter, a little salt, flour and milk. That's it.

BettyB Joined Tue 01/29/08 Posts: 31912	Thu 09/10/09 07:10 PM
I have made a white sauce,rue , gravy whatever you want to call and added white wine to it as well. Is so good over chicken or chops. Especially with suted mushrooms.

5x10 Joined Fri 01/30/09 Posts: 9017	Thu 09/10/09 07:10 PM
A rue is more spicey and brown. Not always...I don't let the butter turn real brown, just melted and mixed (bubblely) before I add the cream/milk. I relate a rue with what I use for gumbo. I call what your talking about for gravy a thickening. I'm a yankee but with a Cajan twist living down here Yea I have to agree with you on that Carold. Actually, in all cookbooks, when they talk about any kind of thickening, no matter what the dish or ingredients, they call it a "rue". Must mean something like thickening in french...

BettyB Joined Tue 01/29/08 Posts: 31912	Thu 09/10/09 07:11 PM
My son got a job in Texas for $15/hr. Not moving home right now. I'm glad he got work but I really was looking forward to him coming home for awhile So this is sort of bittersweet news eh? Yeah at least I won't have to pay his credit cards anymore That could be cheaper than feeding him Boys eat a lot.

musichic Joined Wed 04/11/07 Posts: 8937	Thu 09/10/09 07:11 PM
I have made a white sauce,rue , gravy whatever you want to call and added white wine to it as well. Is so good over chicken or chops. Especially with suted mushrooms. Oh, yeah. Although I would make it a little thinner by adding the wine for over the chops.

5x10 Joined Fri 01/30/09 Posts: 9017	Thu 09/10/09 07:12 PM
I have made a white sauce,rue , gravy whatever you want to call and added white wine to it as well. Is so good over chicken or chops. Especially with suted mushrooms. YUM

SolitaryMan52402 Joined Sat 11/10/07 Posts: 21147	Thu 09/10/09 07:12 PM
So then whats a rue???? YA GOT IT MO...white gravy is made from a rue. Butter, flour, salt and pepper......course then, you are a mid-western too... thats what I use when I make potato soup Potato soup with a big ole ring baloney is da berries. MANY years ago when the kids were little we had ton of potatoes and needed to use them and the wife didnt know what to do so i got the cook book out and made a big patch of potato soup, my kids went crazy over it