#113777
November 13th, 2005 at 01:26 AM
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Is it in the frig waiting for you to make whipped cream for "all the pies you're making for Thanksgiving?"
Probably for some of you the answer is "yes." But I just about fell out of my chair laughing when Rachael Ray said this on national TV, with a straight face. She was making some kind of cream sauce using regular milk, when she said "You can use some of the half and half you have just sitting in the frig that you're gonna use to make whipped cream for all the pies you're making for Thanksgiving."
After you make the whipped cream how do you get it into the squirt cans?
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#113778
November 13th, 2005 at 01:32 AM
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AV Queen
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AV Queen
Joined: Aug 2003
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After you make the whipped cream how do you get it into the squirt cans? Thank you! It's great to see someone after my own heart! I think if I really dug, I have a thing of cool whip in the freezer....maybe!  The whipped cream in the can doesn't last long here...too easy to pop the top and squirt it and eat it. The dogs love it, too...
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#113779
November 13th, 2005 at 01:32 AM
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Anonymous
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Anonymous
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After you make the whipped cream how do you get it into the squirt cans?
That's what I was wondering....squirt cans for me!!!! I don't like cool whip, has to be canned whipped cream.... I couldn't imagine I'd EVER make my own from scratch.... :p
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#113780
November 13th, 2005 at 01:33 AM
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Anonymous
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Anonymous
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Shots Barley!!! 
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#113781
November 13th, 2005 at 01:34 AM
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Official Problem Child
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Official Problem Child
Joined: Mar 2004
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Ahhh...whipped cream in a can.  I love that stuff. I buy it just so I can keep it in the fridge to squirt in my mouth whenever I open the fridge for something. Plus, when the can is empty there's still enough nitrous oxide in it to get a buzz off of...so they say. 
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#113782
November 13th, 2005 at 01:35 AM
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I think this is what's been holding me back all these years and why I don't have my own TV show. I don't even have any half and half. Don't think I ever have.
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#113783
November 13th, 2005 at 01:36 AM
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Official Problem Child
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Official Problem Child
Joined: Mar 2004
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You should see Lola when I get the whipped cream out... She goes wild! She lets me squirt it right in her mouth.
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#113784
November 13th, 2005 at 01:36 AM
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AV Queen
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AV Queen
Joined: Aug 2003
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*snort* Ouch...pepsi out the nose hurts!
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#113785
November 13th, 2005 at 01:38 AM
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Anonymous
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Anonymous
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I do the "spray in the mouth" thing too! Mom gave me a piece of chocolate cake with whipped cream on it the other day, and then I went and sprayed another inch on top of that.... Plus it's really good in coffe, or hot chocolate....
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#113786
November 13th, 2005 at 01:40 AM
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AV Queen
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AV Queen
Joined: Aug 2003
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I think this is what's been holding me back all these years and why I don't have my own TV show Right! Me, too...hey, let's run out and get some! (does it smell as bad as milk when it goes bad? 'Cause it will, in my world...)
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#113787
November 13th, 2005 at 01:40 AM
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Ouch...pepsi out the nose hurts! [/QB][/QUOTE]
I'm sitting her drinking Pepsi too. Wish I had a squirt of whipped cream.
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#113788
November 13th, 2005 at 04:32 AM
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Wild Woman
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Wild Woman
Joined: Apr 2004
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I have a thing of cool whip in the freezer.... I have never had whipped cream out of a can...I just can't imagine that it would be good at all..  I use to but cool whip some...but is is SOOOOOOOOOO easy to make your own..and it tastes so much better...there is just no comparison! But...I also have to add that I have never used half & half....I get heavy cream! Man...how could it stay your fridge for so long? I use it in everything...scrambled eggs, soups, mashed tators (makes them so creamy & yummy!) I thought about getting a can of that spray stuff since you all were going on about it...but ...NAW...
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#113789
November 13th, 2005 at 04:35 AM
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Wild Woman
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Wild Woman
Joined: Apr 2004
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Sheri...I watch Rachel Ray every day. We don't have the same cooking preferences...but she is a hoot. She uses too much frozen & canned stuff for my taste...but she has some really yummy ideas! I also like to watch Alton Brown...he's a complete nut case...but his shows are crammed full of great information...
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#113790
November 13th, 2005 at 04:42 AM
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Originally posted by 4Ruddy:
I have never had whipped cream out of a can...I thought about getting a can of that spray stuff since you all were going on about it...but ...NAW... [/QUOTE] I knew there was someone in this bunch!!! And I know a secret. Cindy, Lou, Faye, Cinja has half and half in her frig and is cooking with it today!!!!!! I like to watch Rachael too but she cooks a lot of heavy food. Sometimes I just want to eat light. She has to use a lot of convenience foods to get the dinner completed in 30 minutes. A friend of mine, who has every Pampered Chef item there is but they are still in the box since she hardly ever cooks, tried to fix a 30 minute meal one night. She said it took her 2 hours.
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#113791
November 13th, 2005 at 04:47 AM
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Wild Woman
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Wild Woman
Joined: Apr 2004
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I use to have quite a bit of Pampered Chef stuff...I have gotten rid of some of it through the years...but I love the baking stones...and those little pairing knives that they sell for a buck...I have a ton of those. Sold my apple peeler...never used it. But I will tell you one thing...if I ever win the lotto....first place I am heading is to a Williams Sonoma....and they would love to see me coming! I love that place!
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#113792
November 13th, 2005 at 04:48 AM
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Wild Woman
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Wild Woman
Joined: Apr 2004
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And I know a secret. Cindy, Lou, Faye, Cinja has half and half in her frig and is cooking with it today!!!!!!  Okay...spill the beans...what is she making....?
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#113793
November 13th, 2005 at 04:53 AM
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When my children moved out I pretty much stopped cooking and in this house I don't have a lot of space for gadgets. I have been to W&S though and I do like that stuff. Since I've been home sick and watching all these cooking shows I do feel like cooking some, but who will eat it? I cook when the girls are here or to take to work. That's pretty much it.
Right now though, I'm watching a show that says to eat everything raw.
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#113794
November 13th, 2005 at 05:00 AM
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Joined: Apr 2005
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"Right now though, I'm watching a show that says to eat everything raw." I hear that was part of the Samurai philosophy...only eat live food. I try do do that, too...I like my cow still mooing! 
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#113795
November 13th, 2005 at 05:02 AM
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Wild Woman
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Wild Woman
Joined: Apr 2004
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"Right now though, I'm watching a show that says to eat everything raw." I'd have to draw the line there....some meats I like med rare...but raw... that just can't be good!
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#113796
November 13th, 2005 at 05:17 AM
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Joined: Oct 2004
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I only use the canned "whipped cream" when I specifically want it for the squirted appearance.
Otherwise, it is from scratch. That's the best way to make a Fool anyway.
Half & Half, Light Cream and Heavy Cream are pretty much staples for one reason or another.
Chowder just isn't chowdery enough without the Half & Half...
Merme
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#113797
November 13th, 2005 at 05:17 AM
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The host of the show said that's what Demi Moore did to get ready for her "come back". Raw veges, raw fruit, I guess sushi. What else can be eaten raw that won't give you worms or salmonella?
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#113798
November 13th, 2005 at 05:19 AM
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Anonymous
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Anonymous
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My meat better be half charred when they bring it out ....everyone hates it when I get steak because then everyone has to wait for my steak to cook before they get their food...
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#113799
November 13th, 2005 at 05:21 AM
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Joined: Oct 2004
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I'm with you, loz, my meat better be well, well cooked or I don't even get my fork near it!
Merme
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#113800
November 13th, 2005 at 05:24 AM
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I just worry that if something isn't cooked well that there might be some kinds of disease that isn't cooked out of it....Mark does medium well.....and when he's cutting it and it's pink it makes me feel a little nauseous....
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#113801
November 13th, 2005 at 05:27 AM
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Joined: Sep 2002
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it makes me feel a little nauseous....
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#113802
November 13th, 2005 at 05:28 AM
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Joined: Oct 2004
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I know...
I hate the thought of something possibly biting me back -- in one way or another.
Getting sick would be my own fault for impatience!
Merme
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#113803
November 13th, 2005 at 05:32 AM
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I like my meat on the rare side but I don't eat raw fish at all. We southerners do cook are veges until there isn't a vitamin in sight.
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#113804
November 13th, 2005 at 05:33 AM
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Merme, shouldn't you be getting ready for your fun night out?
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#113805
November 13th, 2005 at 05:34 AM
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Bestofour ~ are you also a part of the southern culture that adds bacon fat to cooked-until-all-vitamins-disappear vegetables?
I used to have some southern friends who cooked that way and it was delicious but it scared me, too.
Merme
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#113806
November 13th, 2005 at 05:35 AM
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Okay, I confess, I don't like rare. Medium rare is mooing enough...and there is no danger with beef cooked medium rare unless it's hamburger or that sort of thing. E. coli is the thing to worry about, and it's only on the outside if you don't grind the meat, and heat kills it. (If it's even there at all.) No parasites in the U.S. beef industry.
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#113807
November 13th, 2005 at 05:39 AM
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Merme, I don't add bacon fat but I grew up that way. My grandmother cooked the best green beans and potatoes, with the fat back and bacon grease from a jar that sat on her stove. growing up my mother had a jar of bacon grease sitting on her stove too. My dad recently died from heart failure - his mother, his first wife - imagine that.
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#113808
November 13th, 2005 at 06:10 AM
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Joined: Jul 2005
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when I first moved south I wondered what I had been doing wrong with my green beans for 40 years since they never tasted as good as what I experienced here - and then I learned about the bacon fat, etc... it tastes delicious but I don't want my veggies to have more fat and calories than my chocolate chip cookies. Boston Market has yummy green beans. I know there's garlic in them but I don't think I want to know about anything else.
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#113809
November 13th, 2005 at 06:11 AM
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Joined: Jul 2005
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PS yesterday I saw someone put whipped cream (a lot of it) on pancakes.
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#113810
November 13th, 2005 at 06:16 AM
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Wild Woman
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Wild Woman
Joined: Apr 2004
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I have a jar of bacon fat on my stove...  I never professed to be a "healthy" cook! Bev...if you don't want to use bacon in your green beans...add 1 or 2 beef bullion cubes, garlic powder or minced garlic. I always have bacon pieces in my green beans...and lot's of garlic! I don't cook my veggies to death though...I really like the flavor & texture of steamed veggies. I cannot imagine cooking crooked neck squash without bacon...
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#113811
November 13th, 2005 at 06:36 AM
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I just use onion in my crooknecked squash, but I'll admit, Vanessa's alternate recipe for green beans sounds...yum! I used to eat 'em without bacon for several years for the healthiness, but I got back to using one or two bacon strips, diced, and some green onion or yellow onion. What's a little fat? 
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#113812
November 13th, 2005 at 06:56 AM
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Wild Woman
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Wild Woman
Joined: Apr 2004
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Never hurt anybody...besides..it will make your hair shiney! * * * * OOPS! I forgot...you don't have any hair!!!!
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#113813
November 13th, 2005 at 07:09 AM
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Joined: Sep 2002
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OOPS! I forgot...you don't have any hair!!!!
but it's blonde
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#113814
November 13th, 2005 at 07:11 AM
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Wild Woman
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Wild Woman
Joined: Apr 2004
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#113815
November 13th, 2005 at 10:02 AM
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I use beef boullion in my green beans too. I put 2 cubes per 4 servings. I think that tastes just as good as bacon. I cook my squash with onion - I fry my squash. Not exactly healthy but very tasty.
We went to the Olive Garden tonight and had some not raw food, except for the salad. Boy was it good.
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#113816
November 13th, 2005 at 10:38 AM
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Wild Woman
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Wild Woman
Joined: Apr 2004
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ewe...I love the Olive Garden...we don't do Italian food a lot....I'm not really sure why! We also don't eat out a lot. When we do we like to hit Outback Steak House. I haven't been to an Olive Garden in years!
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#113817
November 13th, 2005 at 10:46 AM
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We don't eat out a whole lot either. That's really not true because we buy food and bring it home for dinner a lot. We just don't go out to restaurants a lot. While I've been sick I've been laying around watching the Cooking Channel and it made me want to eat at the Olive Garden for some reason. It's around 45 minutes from here but it sure tasted good. And this cheesecake is out of this world. Monroe, NC is hurting for good restaurants.
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#113818
November 13th, 2005 at 10:55 AM
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Wild Woman
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Wild Woman
Joined: Apr 2004
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Sheri, I'm not a TV "watcher" at all...wouldn't even own one if it were up to me. But...for some reson the thing is always on. So...I have been putting it on the Food channel so I can listen to it....I love it now! The only problem I have is that I usually always have our meals pretty well planned out..and then I start listening to the food channnel..and I cange my mind 47 times during the day!
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#113819
November 13th, 2005 at 10:59 AM
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The Bird Man
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The Bird Man
Joined: May 2005
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I used to LOVE half-and-half with apple or cherry fritters back when I could eat apple and cherry fritters and drink half-and-half.
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#113820
November 13th, 2005 at 11:04 AM
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You actually drank the half and half? Isn't it cream?
4Ruddy, until lately, when I've been down and out I rarely watched TV. Reruns of Seinfeld and sometimes My Name is Earl. Now that's about all I do, except I have read 2 books. Until yesterday I could only stay up for short periods at a time, so laying flat on my back it was reading or TV. My daughter and neices are always talking about the cooking channel and I had never watched it. It's so funny that my sisters (3 of them) and I hardly cook but our children watch that channel and cook a lot. My daughter, Ginger, that lives alone, cooks for herself a lot. And my nieces all want kitchen gadgets for gifts. Go figure.
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#113821
November 13th, 2005 at 11:07 AM
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Wild Woman
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Wild Woman
Joined: Apr 2004
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You actually drank the half and half? Isn't it cream? My mom use to pour it over strawberries & peaches...and she would put it on her cereal!!!
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#113822
November 13th, 2005 at 11:08 AM
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Joined: Oct 2004
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You guys should try that "crooked neck" squash cut up thinly, with onions, sauted in some Blush Wine. As a side to fish, particularly on the grill, you can't beat it!
But I'm curious, how do you fry your squash, Bestofour? Do you dip it in anything first?
Merme
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#113823
November 13th, 2005 at 11:12 AM
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K...gotta' say sumthin' here.....maybe it's because of my European raising....but I have never used whipped cream out of a can...always homemade with real whipping cream, lil' sugar and a lil' vanilla..yummy!! I think Rachel Ray uses far too much processed, canned and precooked food...might as well buy a TV dinner. Beef...hasta' be medium rare..some gourmet chefs wont even cook it any different..they feel thats the only way..eat it rare...or dont eat it at all. I'd rather add bacon fat to green beans than boullion cubes...the sodium in those is ridicious!!! Yes..it's good flavour but I bloat up like a balloon when I over do it with salt. But...thats just my opinion.
Christina
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#113824
November 13th, 2005 at 11:16 AM
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Christina, I think that's why Rachael is so popular, especially. They feel like they're cooking but their doing it conveniently. I suppose you have to weigh the options between a little fat in the beans or some sodium. I don't have a problem with salt intake so I opt for the boullion.
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#113825
November 13th, 2005 at 11:17 AM
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Wild Woman
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Wild Woman
Joined: Apr 2004
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Hey Christina  beef is a lot more tender med rare for sure. I cannot imagine a WELL DONE steak The bullion does have a bunch of sodium...but bacon pretty much does as well (I guess depending on how it is cured) like I mentioned before...I'm not much of a "healthy" cook...guess I should be...but I'm more into YUMMY!!!
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#113826
November 13th, 2005 at 11:23 AM
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Merme, is wine all you use for the sauteing?
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#113827
November 13th, 2005 at 05:30 PM
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Yes, Sheri, just a Blush or a light wine of some sort and maybe a little butter. I don't like to spice it up too much, particularly if I'm doing a big fish on the grill.
Merme
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#113828
November 13th, 2005 at 10:57 PM
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I'll try that. Sounds delicious.
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#113829
November 14th, 2005 at 05:28 AM
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I just saw and add or Bed, Bath and Beyond with a gadget that makes spray whip cream from scratch... best of both worlds- cost $40. - little to pricy but if it's ever on sale and I have a 10% off coupon- maybe I will get one...love real whippped cream too!
Nana
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#113830
November 14th, 2005 at 05:31 AM
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Joined: Apr 2005
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" OOPS! I forgot...you don't have any hair!!!!"
"but it's blonde"
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#113831
November 14th, 2005 at 05:32 AM
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Joined: Apr 2005
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I go away for awhile and look what happens! You gals are in SOOOO much trouble!
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#113832
November 14th, 2005 at 05:41 AM
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Joined: Apr 2005
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Don't forget that steak loses flavor, too, when it's over cooked. And I've noticed that I digest it better when it's juicy. Each cut of meat has it's own distinct cooking requirements. It's a bit of a waste to overcook steak, in my opinion. If you prefer meat well cooked, braise a nice chuck roast at 325 degrees with bell peppers and onions until it's beginning to fall apart...I add a touch of burgundy and sometimes Portobello mushrooms...Man! I cook pork steak until it is very well done and the fat has crispied, but I only cook chops until the inside is all white. As I say, it's all about the cut!
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#113833
November 14th, 2005 at 06:12 AM
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Nana~ A couple of years ago I watched a documentary about the wonderful conveniences of the "modern" household... circa maybe 1950. The lady of the house was in the kitchen, all dressed up of course, cooking. She had one of those do it yourself from scratch so it ends up in a spray container all in one units for whipped cream. I thought it was pretty cool and felt sorry they weren't still available! Sweet to know that BB&B still makes one, although pricey! Peppereater, I used to have a marinade for chuck roast that turned an ordinary Chuck into a Charles! I'm not kidding! After the marinade time was over, you could roast it in the oven or throw it on the grill. And the marinade was so delicious people always wanted it on their plate for dipping. I lost the recipe several years ago and really miss it. I'd make Roast Charles, a big salad, baked potatoes and a type of deep fried cheese I called "Lacy Cheese" -- a VERY loose translation from the French! My dinner guests would eat until they had to roll down the driveway to their cars, without fail. Oh, what a successful meal that always was... Merme
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#113834
November 14th, 2005 at 07:08 AM
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Merme...you have got to try and remember that recipe! Would a little money refresh your memory? Huhm? Or one of these!
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#113835
November 14th, 2005 at 07:09 AM
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And don't EVER think that chuck isn't Charles, when he's treated right...that cut has the best flavor of all the roasts, in the right paws! 
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#113836
November 14th, 2005 at 08:49 AM
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Merme put on your thinking cap. PLEASE.
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#113837
November 14th, 2005 at 09:18 AM
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Originally posted by peppereater:
Don't forget that steak loses flavor, too, when it's over cooked. And I've noticed that I digest it better when it's juicy. Each cut of meat has it's own distinct cooking requirements. It's a bit of a waste to overcook steak, in my opinion. If you prefer meat well cooked, braise a nice chuck roast at 325 degrees with bell peppers and onions until it's beginning to fall apart...I add a touch of burgundy and sometimes Portobello mushrooms...Man! I cook pork steak until it is very well done and the fat has crispied, but I only cook chops until the inside is all white. As I say, it's all about the cut! OMG, I'm drooling here! I'm buying a chuck this week. " OOPS! I forgot...you don't have any hair!!!!"
"but it's blonde"  Oops, Vanessa started it 
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#113838
November 14th, 2005 at 11:42 AM
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All this food talk is driving me crazy. Hope I feel better tomorrow. I want to cook something good.
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#113839
November 14th, 2005 at 11:50 AM
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Joined: Oct 2004
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I just posted a version of Roast Charles down in recipes. You guys inspired me to hunt for it and I think this is very, very close to what I used to do...
Now I really want some, too!
Merme
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#113840
November 14th, 2005 at 11:56 AM
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Thanks. I've going to check it out.
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#113841
November 14th, 2005 at 12:03 PM
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Wild Woman
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Wild Woman
Joined: Apr 2004
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who me??? I haven't even been here ...much... ~V~
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#113842
November 14th, 2005 at 12:10 PM
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'Nessa, why don't you post your dirty rice recipe AND your chicken salad one also down in recipes? I can never get the chicken salad to taste as good as the sub shop down the street...
Merme
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#113843
November 15th, 2005 at 01:20 AM
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Joined: Aug 2003
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Ok Merme, I've got a chuck roast in the frig and the fixins to make the maranade. I'm exhausted from the trip right now so we'll eat that tomorrow. Yum.
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#113844
November 15th, 2005 at 08:07 AM
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Joined: Apr 2005
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" To roast: Place roast in roasting pan, cover with marinade. Roast at 350 degrees for an hour or until desired doneness."
Merme...I've been convinced by several cookbook recipes that you should drop the temp to 325...It makes that puppy soooo tender. If you have any stringy parts at 350, you will be surprised at the difference...up the cooking time a fair bit. BUT...when you use marinade, I'll bet it falls apart anyway! Yummm! (insert graemlin rubbing belly and licking lips!)
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#113845
November 15th, 2005 at 11:01 AM
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Joined: Oct 2004
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Hi peppereater ~ I tend to put my roasts in and then forget about them, cooking them until they are "fall apart" ready, 'coz that's how I like them best, too. Next time I will try your suggestion of lowering the temperature. Thanks.
What about your pot roasts? Do you add everything under the sun and just let it go endlessly? I love to pull all the vegetables out when they are so browned a bit and can be smushed down on the plate with your fork and then the drippings spooned over top. I think I actually like the vegetables better than the meat -- or at least I will eat lots of them but am satisfied with a small serving of the roast itself.
And of course, Yorkshire Pudding is a "must have"!
Merme
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#113846
November 16th, 2005 at 12:29 AM
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Joined: Aug 2003
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Merme, I usually don't marinade my roasts, just brown both sides, put in slow cooker with diced potatoes, carrots, onion, mushrooms, mushroom gravy mix. Umm good.
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#113847
November 17th, 2005 at 09:07 AM
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Joined: Aug 2003
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Boy am I disappointed in Rachel Ray. I watched part of her show tonight and to make cranberry dressing for Thanksgiving she bought cranberry muffins and broke them up and added other ingredients. Has anyone tried that way. Seems like the dressing would be way too sweet.
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#113848
November 17th, 2005 at 09:16 AM
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Wild Woman
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Wild Woman
Joined: Apr 2004
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Sheri, a lot of people prefer a "sweet" kick to their dressing. I make the usual cornbread dressing and a NEW dressing every year. I have made one with walnuts & apples (really good) I have made dressing with cranberries in it...and it was really good...but never with cranberry muffins! I would think that you wouldn't have a true "cranberry" taste to it because most store bought muffins don't have real cranberries in them...so the sweetness would all come from the actual muffin...which I would not prefer.
Emeril is on right now making his brined turkey...even though I am not cooking for Thanksgiving...you can bet I'm gonna be cooking a brined turkey pretty soon!
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#113849
November 17th, 2005 at 09:14 PM
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Joined: Jan 2005
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Boy am I disappointed in Rachel Ray. What is with Rachel and her EVOO? I don't know why this bugs me but...I think maybe I watch the Food Network too often.  Christina
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#113850
November 17th, 2005 at 09:28 PM
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I know what you mean about that Christina. I asked my daugther just the other week why she says EVOO and then Extra Virgin Olive Oil. Why does she say both? Say one or the other.
Vanessa, Rachel said that if you make cornbread stuffing just get cornbread muffins. Maybe I would but I don't think I'd like stuffing out of muffins.
Boy does my house smell good. I've got Merme's Roast Charles in the oven.
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#113851
November 17th, 2005 at 10:02 PM
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Joined: Oct 2004
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I can't imagine making stuffing out of something as sweet as any type of muffin. Not to mention how much it would alter the texture! I wouldn't like stuffing MUSH, you know?
I'm baffled by a gift from a friend who brought over a frozen 1/2 turkey. What am I supposed to do with half a turkey? It MIGHT fit in my lobster pot to be boiled for stew, but my lobster pot is so big it must straddle two burners on the stove and I'm not thinking that would be very safe for me to be doing from the chair. Maybe I should thaw it out and get someone to chop it up for me to fit into a smaller stock pot? Is it even possible to roast half a bird?
Merme
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#113852
November 17th, 2005 at 11:23 PM
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Wild Woman
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Wild Woman
Joined: Apr 2004
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Sure Merme...you can roast half a bird. If it is to much for you for a meal simply divide it in the portions that work for you and freeze the rest. I sometimes make dressing and use left over turkey or chicken and just chunk it in with the dressing...cover with gravy, add a side dish and boom...a meal done. You could also slice it, serve over toast with gravy and mashed potatoes for a open faced hot turkey sandwich. Then there is always turkey tetrazinni...and I use left over turkey instead of chicken in my chicken spaghetti...hope this helps!
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#113853
November 17th, 2005 at 11:34 PM
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Wild Woman
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Wild Woman
Joined: Apr 2004
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What is with Rachel and her EVOO? I don't know why this bugs me but...I think maybe I watch the Food Network too often. Christina...I keep my little TV on the cooking channel all of the time...I don't "watch" it a lot unless something pops out at me...but I listen to it all day. The thing that bugs me about these cooking shows...HAIR!!! These gals that are in the kitchen without tieing their hair back! It drives me batty! I have a real peeve about long hair in the kitchen...it HAS to be tied back!!! I thought that was just common knowledge...
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#113854
November 17th, 2005 at 11:51 PM
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Joined: Apr 2005
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What about your pot roasts? Do you add everything under the sun and just let it go endlessly? I love to pull all the vegetables out when they are so browned a bit and can be smushed down on the plate with your fork and then the drippings spooned over top. I think I actually like the vegetables better than the meat -- or at least I will eat lots of them but am satisfied with a small serving of the roast itself. Merme...man, I had almost forgotten how darn good those potaotes and carrots are when they're browned like that! I started varying my recipes for variety, and got real fond of SUFFOCATING my roast with onions, bell pepper, garlic, Italian seasoning, and sometimes portobello mushrooms. Drizzle olive oil and red wine over it all. I've also used poblano chiles...WOW! But you can't beat those potatoes and carrots, and I use the drippings to make a gravy to pour over it all!
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#113855
November 18th, 2005 at 12:14 AM
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Joined: Oct 2004
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I don't think I've ever tried making a gravy, though I do like to use the drippings that are left over after I make Yorkshire Puddings. Now that you've mentioned it, the idea of a gravy sounds wonderful.
Do you use a gravy mix or from scratch?
I've never eaten a portobello mushroom. Are they the really big ones?
Merme
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#113856
November 18th, 2005 at 12:24 AM
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Joined: Apr 2005
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I've never eaten a portobello mushroom. Are they the really big ones? Yes, Merme, the big, dark ones. They're awesome, and I think no-carb. Toss some in with your next roast, or just saute sliced with butter, garlic and a little wine. Many people use them as a meat substitute, such as in portobello parmesan! As for my gravy, I need to make it again and write down what I do. I promised Vanessa once that I would post my recipe, but then I realized that I don't even know exactly what I do! I simmer the drippings at a low boil, add some flower mixed with just a little water. That's basically it, I just have to do it by feel, and cook til it thickens. I always a some red wine to my gravy, if I have it.
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#113857
November 18th, 2005 at 12:31 AM
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Joined: Apr 2005
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Oh, and some people like to use cornstarch as a thickener. And, although I usually do my gravy in a pan, some people actually do it on the stovetop in the pan they cooked either roast or turkey in. This works great for turkey gravy. You can also pour off the drippings, esp. with turkey, and add to broth made with the neck and giblets. Heat the roasting pan on the stove briefly and "de-glaze" with some wine, or a little broth, stir to loosen all the brown bits, and add this to the broth (stock). Keep the whole mess at a low boil and add thickener a little at a time. I never feel confident making gravy, but It USUALLY comes out nice!
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#113858
November 18th, 2005 at 12:34 AM
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Joined: Apr 2005
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Duh! One more thing and I'm done. I use a little soy sauce in my turkey gravy. Okay, one more thing...when you're boiling the neck/giblets, add some finely chopped celery and onion. Anyone here add sliced egg in their turkey gravy? I don't.
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#113859
November 18th, 2005 at 12:43 AM
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AV Queen
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AV Queen
Joined: Aug 2003
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I do...more for the wierd looks it recieves than anything else. My grandma always put a sliced boiled egg in the gravy, along with itty bitty bits of the giblets...so the egg served as a warning to me...watch out for the small mysterious chunks!
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#113860
November 18th, 2005 at 12:47 AM
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Wild Woman
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Wild Woman
Joined: Apr 2004
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Anyone here add sliced egg in their turkey gravy? Yep...I'm a fan of the boiled egg in the gravy! We also add sliced boiled egg in spinach. Can't give you a logical reason why..except that's the way Grandma did it..so it doesn't look right to me with out the egg! Barley...the chopped giblets are my favorite part of the gravy!!!!!!!!!!!!!!!
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#113861
November 18th, 2005 at 12:51 AM
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AV Queen
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Joined: Aug 2003
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All of us grandkids just accepted the dodging of the giblets as a holiday tradtion...and thought nothing of it. The first few holidays with the grandkid's new girlfreinds/boyfreinds/spouces...no one thought to mention it to the "new people"...heheeee Mike made a comment once, in front of everyone "why are you picking things out of the gravy?" We all looked at him and said "uh, 'cause it's turkey guts?" All the "new people" at the table turned all sorts of funny colors!
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#113862
November 18th, 2005 at 12:57 AM
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Joined: Apr 2005
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Barley...the chopped giblets are my favorite part of the gravy!!!!!!!!!!!!!!!
Me too, Vanessa! Do you make your gravy basically the way I do? 
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#113863
November 18th, 2005 at 01:12 AM
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Wild Woman
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Wild Woman
Joined: Apr 2004
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Do you make your gravy basically the way I do? Yep..I usually use corn starch, but only because I cook a lot for a friend who can't have any flour products. Of course in my pepper gravy (white gravy) you have to use flour...and pork chop drippings are my favorite gravy makin drippings.
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#113864
November 18th, 2005 at 01:52 AM
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Joined: Jan 2005
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I use cornstarch as well. Can't really tell you why but I guess I saw my mother do it when I was younger so I do the same.
Merme, Peppereater was bang on with how to make gravy. Just remove your roast and fixings from the pan and put the pan right on the stovetop burner. Let it reduce down about a 1/4 while scraping all the goodies from the sides and bottom, skim any unwanted fat...I leave some fat..fat=flavour. Then mix a little cornstarch and water and add to it to get your desired thickness. You shouldn't have to season at all, the gravy will be full of flavour!!
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#113865
November 18th, 2005 at 02:08 AM
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Joined: Oct 2004
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I'm am going to try gravy AND portobello mushrooms now! Thanks, guys! By the way, don't ANY of you make Yorkshire Pudding with your roasts? And... peppereater, please tell us your real name. I feel like you've been living in my kitchen for some weeks now and I'd like to be introduced further.... Oh, and... why don't you have a signature button yet? Bill has got gadzillions of cool photos to choose from! Merme
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#113866
November 18th, 2005 at 08:58 AM
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Joined: Aug 2003
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I use milk instead of water in my gravy. I thicken with flour, bring it to a boil, then add milk.
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#113867
November 18th, 2005 at 09:24 AM
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Joined: Oct 2004
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Sheri ~ I like milk in my gravy also. Particularly evaporated milk or half & half.
And I use flour unless I am making a clear gravy like for tomatoe gravy, then I use cornstarch.
Merme
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#113868
November 18th, 2005 at 09:31 AM
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There you go with the half and half again.
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#113869
November 18th, 2005 at 09:39 AM
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Joined: Oct 2004
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I KNEW you were gonna say something like that, Sheri! I thought: hey, we've come full circle in only 89,000 posts -- or so!
Merme
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#113870
November 18th, 2005 at 09:40 AM
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Joined: Aug 2003
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What goes around comes around. I've gotten some good pointers from this little post. Thank you Rachel Ray.
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#113871
November 18th, 2005 at 11:24 PM
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Joined: Apr 2005
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And... peppereater, please tell us your real name. I feel like you've been living in my kitchen for some weeks now and I'd like to be introduced further.... It's Dave
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#113872
November 18th, 2005 at 11:30 PM
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Joined: Apr 2005
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Oh, and... why don't you have a signature button yet? Bill has got gadzillions of cool photos to choose from!
Sorry, Merme, I just haven't explored all the options yet! I only just figured out that the quote option only comes up when I click Full Reply Form! 
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#113873
November 18th, 2005 at 11:32 PM
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Wild Woman
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Wild Woman
Joined: Apr 2004
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WEl howdy Dave!!! On the gravy talk...I sometimes use heavy cream instead of milk. I rarely ever use half & half for anything. But I don't use milk or cream for my roast gravy or tomatoe gravy...usually just stock & water. I LOVE tomatoe gravy, always have it with meatloaf or stuffed bell peppers!!! Hubby likes chocolate gravy for breakfast a lot...something grandma use to make for us when we were little kidlets. I am anxiously awaiting my deer backstrap that is on it's way here...that will be supper tonight I'm sure!!!! I am salivating just thinking about it!
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#113874
November 18th, 2005 at 11:39 PM
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Joined: Apr 2005
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I only use milk for white gravy like you serve on biscuits or mashed taters. Do any of you use it in turkey gravy? I didn't know anyone did that. I like to fry hamsteak sometimes, but I don't have redeye gravy down. Any suggestions?
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#113875
November 19th, 2005 at 12:45 AM
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Joined: Oct 2004
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Originally posted by peppereater:
Sorry, Merme, I just haven't explored all the options yet! I only just figured out that the quote option only comes up when I click Full Reply Form! Hi Dave ~ Actually, there are other options for quoting. See the little quote icon at the top of all posts? If you click on that, it will open a screen with the entire post quoted. You just delete what you con't want, making sure to leave all the quote dohickey's intanct before and after the part you do want. Then just scroll down and type what you want to add. This will give you a quote with the person's name above it. You can also copy & paste, but I always find that a bit tedious, though others prefer it. Merme
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#113876
November 19th, 2005 at 12:59 AM
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Joined: Sep 2002
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I love to copy and paste! I feel like I'm sniffing glue!
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#113877
November 19th, 2005 at 01:11 AM
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Joined: Oct 2004
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You and loz, Melcon! You two are too much!
Geez, does that sentence even make sense?
Merme
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#113878
November 19th, 2005 at 01:27 AM
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Official Problem Child
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Official Problem Child
Joined: Mar 2004
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I love to copy and paste! I feel like I'm sniffing glue! ![[Linked Image]](http://img78.photobucket.com/albums/v241/afgreyparrot/graphics/banana.gif) Copy/Paste! I can write a whole long post with nothing but copy/paste and never have to type a word!
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#113879
November 19th, 2005 at 01:28 AM
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Joined: Sep 2002
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Originally posted by Merme:
You and loz, Melcon! You two are too much!
Geez, does that sentence even make sense?
Merme I know Cindy does and Vanessa is always sniffing paint.
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#113880
November 19th, 2005 at 01:29 AM
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Joined: Sep 2002
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Originally posted by peppereater: And... peppereater, please tell us your real name. I feel like you've been living in my kitchen for some weeks now and I'd like to be introduced further.... It's our friend , Norman!
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#113881
November 19th, 2005 at 01:32 AM
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Joined: Sep 2002
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Oops! We're wwwwwwwaaaaaaayyyyy over on this topic! Somebody with some authority here better close us down! Cindy, maybe you could blow the whistle to get someone's attention here.
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#113882
November 19th, 2005 at 01:33 AM
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Official Problem Child
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Official Problem Child
Joined: Mar 2004
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Oh... ...I get it now! I sorta get confused when people have too many names..... Cindy Maybelline
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#113883
November 19th, 2005 at 01:34 AM
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Official Problem Child
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Official Problem Child
Joined: Mar 2004
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oooops...106 posts in this topic! Somebody shut 'er down.....FAST!
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