All gravy, all the time
Apr. 9th, 2012 04:29 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
desperance...but the crucial question is, to thicken or not to thicken? I am increasingly fond of a thin pure liquor, the jus and nothing but the jus; but I suspect that we Americans like our gravy thickened. ("Sausage gravy", eg, that one eats with biscuits for breakfast, appears to be a Béchamel sauce or velouté. I haven't tried to explain, on account of my explanations about biscuits having already fallen on deaf and stony ground. It is a hard row to hoe, being an English speaker over here.)
In other news, Karen has missed Roger & Jean, apparently. She's off to the chiro to be mended; I shall go down to the station to meet the Englanders, as and when I learn what train they have.
Meantime, I continue to ponder the question of a beurre manié. I haven't done that for ages, but it's a technique I used to be fond of. And I'm sure K has a whisk somewhere...
In other news, Karen has missed Roger & Jean, apparently. She's off to the chiro to be mended; I shall go down to the station to meet the Englanders, as and when I learn what train they have.
Meantime, I continue to ponder the question of a beurre manié. I haven't done that for ages, but it's a technique I used to be fond of. And I'm sure K has a whisk somewhere...