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Subject: Re: Gravy for Mash Potato
Newsgroups: rec.food.cooking

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From: cpylim[at]my-dejanews.com
Date: Wed, 02 Dec 1998 09:25:56 GMT
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Hi,

I have just joined this group and would like to find out if anyone has an
receipe for the gravy for mash potato, you know, something like the kind which
they use in Kentucky Fried Chicken outlets.  Thanks.

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From: Steve Calvin <calvin[at]vnet.ibm.com>
Date: Wed, 02 Dec 1998 09:42:36 -0500
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Hi and welcome!

What I call my "cheater gravy" is cream of mushroom soup,
about 1/2 as much stock (or water) depending on how thick you want it
Toss in some Gravy Master (tm) pepper to taste and away ya go...

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From: redroket[at]postoffice.swbell.net
Date: Wed, 02 Dec 1998 22:44:51 -0800
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Instead of cream of mushroom soup, try diluting some golden mushroom soup instead.
Yummy!

Jan in KC

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From: Richard Caley <rjc[at]cstr.ed.ac.uk>
Date: 02 Dec 1998 14:56:04 +0000
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No idea what they do at KFC, but my basic gravy for this would be just
an onion one:

Chop a medium sized onion up, not too small, want some left for
texture. Fry very, very gently in a saucepan, leave it, stiring
occasionally until they are a nice rich brown colour.

Add stock and simmer. Mix some cornflour (cornstarch) with cold water,
add it to the gravy to thicken it to get the texture you like.

You will note the almost complete lack of measurements, it's rather
personal and something to experiment with.

Things you could add: soy sauce (light to it's not too salty, darkens
the gravy a bit to get soemthing nice and glossy), worcester
sauce. chillie sauce, little bit of mustard. 

To revert to my roots: put a couple of nice sausages in with the onion
and fry them slowly too. Leave them in all the way through, so the
spicing from the sausage goes into the gravy. Stick the sausages into
the mash, pour over the gravy.

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From: Michael Edelman <mje[at]mich.com>
Date: Wed, 02 Dec 1998 16:26:53 -0500
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Okay, you want gravy but you don't have any meat you've actually cooked.
No problem.

Buy a can of chicken broth or bullion. Campbells, whatever. But canned,
not little cubes.

Heat 2 tablespoons of oil in a saucepan (medium heat). Chicken fat would
be great, but use anything that doesn't have a nasty smell. Don't use
butter.

Add two tablespoons of flour. Stir while heating. Cook the flour this way
for a few minutes. You want the mix to be nice and smooth. It should
darken a little. Not much.

Now slowly drizzle in the can of beef bullion while stirring constantly.
It should gradually thicken up. It's done. Add salt and pepper to taste,
if you like. If you like it to look darker, add a few drops of carmel
coloring, or dark molasses, or commercial gravy additives.

However...you can buy canned beef gravy at supermarkets that's pretty
close to what KFC sells. Some varieties come in jars, too.

Now if you want a real treat:

Buy a cut of chicken- a fryer. Wash and rub with salt and ground pepper.
Pour a few tablespoons of oil or shortening into an iron skillet and heat
it. Add the chicken and cook over a medium heat, turning often, until the
chicken is done. Remove the chicken, and pour off all but about 4 T of
fat.

Add enough flour to make a paste, and cook as above, but this time drizzle
in a few cups of milk. Cook until thickened, adding salt and pepper if
needed. Seperate the meat from the chicken and add to the gravy. Serve
over biscuits, and then drive to the hospital for a cardian stress
test....

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From: aem <aem[at]worldnet.att.net>
Date: 2 Dec 1998 22:41:51 GMT
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Michael Edelman wrote: 
>Heat 2 tablespoons of oil in a saucepan (medium heat). Chicken
>fat would be great, but use anything that doesn't have a nasty
>smell. Don't use butter.

Bacon fat works, too, and I sometimes use butter. Why do you
proscribe it?  --aem

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From: aem <aemNOSPAM[at]worldnet.att.net>
Date: 2 Dec 1998 23:32:33 GMT
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Michael Edelman wrote:
>Heat 2 tablespoons of oil in a saucepan (medium heat). Chicken
>fat would be great, but use anything that doesn't have a nasty
>smell. Don't use butter.

Sorry, I messed up the formatting.  Why not butter?  --aem

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From: Michael Edelman <mje[at]mich.com>
Date: Thu, 03 Dec 1998 08:35:39 -0500
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aem wrote:
> Why not butter?

Burns too easy for this use.

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From: "maude[at]nospamnet.com" <SUSIED1[at]prodigy.net>
Date: Sun, 6 Dec 1998 11:10:18 +0800
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I use butter periodically instead of bacon drippings or vegetable oil. My
family loves gravy  made with a butter/flour start. I use milk instead of
broths, soups, or water. Much creamier, tastier, and mashed potatoes LOVE
milk gravy.
Maude

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From: grau[at]uic.edu (Barry Grau)
Date: Wed, 02 Dec 1998 23:56:08 GMT
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Michael Edelman wrote:
> Seperate the meat from the chicken and add to the gravy.

This reminds me. A turkey's giblets plus pan drippings never seem to make 
enough gravy so I usually buy a couple pounds of turkey giblets or necks or 
wings, roast them and cook them into a rich stock for extra gravy. Last 
Wednesday my local supermarket was selling turkey necks for $1.50/lb. Ouch. 
That's more than turkey intended for eating.

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From: Tailwheel <jdrwinja[at]pop.flash.net>
Date: Wed, 02 Dec 1998 12:14:16 -0800
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Have you tried: http://www.kitchenlink.com/copycat.html 

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From: "Guan Meng" <guanmeng[at]bigfoot.com>
Date: Wed, 15 Dec 1999 10:58:39 +0800
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I love to eat mash potato but don't know how to make the gravy or sauce.
Could someone please provide me with a recipe for the gravy.

Thank you:)

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From: j6505[at]aol.com (J6505)
Date: 15 Dec 1999 10:57:00 GMT
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I love gravey with mashed potatoes too.  I usually fix chicken either in my
crock pot or pressure cooker.  I had a can of either cream of mushroom soup or
a can of cream of chicken soup.  If the liquid is a bit thin, I then add a
little cornstarch.  The crock pot method makes its own gravey and is delicious.


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