Re: OT a digitalis question, maybe/ osysters & gravy

Hello Claire,
    My family always used the giblets for making a gravy base. All except
the liver. There was lots of fat, browned with flour then simmered until
thickened. Later, I learned to use mushrooms which I now consider a must in
good gravy. Also some wine. Now everyone sits things aside to allow it to
cool so the fat can be skimmed off before proceeding. I may end up living
longer, but will I enjoy it as much?????
    Oysters did not come into my life until later... not as a child. There
was always two or more kinds of stuffing on the table, dependant upon
whether everyone made it home or not. Some liked cornbread stuffing, others
the cubed stale bread base. Also we cooked the stuffing inside the bird,
which is now a big no-no.  I enjoy oyster stuffing. Rolled oysters are on
the table every year at Thanks & X-Mass.
    So, tell me.... what is the name of the canned gravy that no one will
notice is not home-made?
    Could not get the link below to work for me.....
    Gene E. Bush
Munchkin Nursery & Gardens, llc
www.munchkinnursery.com
genebush@munchkinnursery.com
Zone 6/5  Southern Indiana
----- Original Message -----
> HI Gene,
> Heard this discussion over the years many times.   My father was a chef in
an
> NYC hotel and he learned to keep his mouth shut.  His advice to me was to
buy
> a certain brand in a can and burn the label.  He is gone many years now
and I
> still buy on his advice if it is my turn in the kitchen.  How do you feel
> about oyster dressing, common in the East and the bane of all children who
> will never again eat dressing in their life?
>
> Here is an after the feast link that is fitting. For Christmas I hope all
get
> seeds and plants and gift certificates in the best catalogs or tools they
> love and a speedy spring.  We here in NY have six inches of snow and week
of
> sub-freezing temps.
>
> <A HREF="http://www.stanford.edu/~dement/thnksgiving.html";>Click here:
'Twas
> the Night of Thanksgiving</A>
>
> Claire Peplowski

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