Tips and tricks

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Tips and tricks

Postby theimmovablewall » Tue Mar 15, 2016 11:29 pm

Have a food question? Ask it here. I'll do my best to answer it or direct you in the find of an answer
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Re: Tips and tricks

Postby Strychnon » Mon Mar 28, 2016 8:42 pm

How do you get more flavor out of your milk gravies? I generally make sausage gravy and use the remaining fat to make a roux to which I add milk and a few spices (salt/pepper), but I mostly rely on the sausage fat to flavor the gravy. I'm just curious if there is anything else you have found to work.
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Re: Tips and tricks

Postby theimmovablewall » Sat Apr 16, 2016 6:34 pm

what type of pepper are you using? In my sawmill gravies i prefer white pepper and a touch of thyme.
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Re: Tips and tricks

Postby theimmovablewall » Sat Apr 16, 2016 6:49 pm

or if you prefer sage.
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Re: Tips and tricks

Postby Strychnon » Sun May 15, 2016 1:52 pm

theimmovablewall wrote:what type of pepper are you using? In my sawmill gravies i prefer white pepper and a touch of thyme.


fresh cracked black pepper
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