Subj : Gravy was: Crampers
To   : Ruth Haffly
From : Dave Drum
Date : Sat May 13 2023 05:16:00

-=> Ruth Haffly wrote to Dave Drum <=-

 RH> I like both the cider (hot or cold) and the doughnuts. (G)

 DD> Perhaps it's because all of the cider doughnuts I have had are "cake"
 DD> doughnuts .... which is not my favourite form of cruller. My
 DD> preference is for what I call "old fashioned" - unglazed, glazed or
 DD> glazed and then drizzled w/chocolate icing.  Bv)=

 RH> That'll work. I presume you're not a fan of Dunkin or Tim Horton's?
 RH> Sounds like the NC native Krispy Kreme might fit your favorite
 RH> category.

I don't have much experience with the Canadian doughnut guys. But DD
has some products I am very much in favour of. Like their apple fritters.
Krispy Kreme used to have half a dozen locations here. They are currently
down to just one .... and it's hanging on by a (fraying) thread. Our local
"Mel-O-Cream" brand outperforms them in nearlyt every way.

        8<----- JUMP SHIFT ----->B

 DD> Funny you should mention that. An aquaintance harvested a deer with
 DD> his SUV and has gifted me with a nice venison rump-roast. It's
 DD> currently in the marinade getting ready to be weekend dinner.  Bv)=

 RH> The first time my mom made it, she used a venison roast she'd been
 RH> given. Don't know what she did but it was really gamy and most of the
 RH> family didn't like it. I don't recall her making it ever again. When
 RH> Steve and I got married, she typed up a book of recipies I requested so
 RH> I checked that one for sauerbraten when I couldn't get to my usual one.
 RH> She said to marinade it in vinegar and water ratio 2:1, a couple of
 RH> onions and a couple of bay leaves. Cooking instructions were just to
 RH> cook it like pot roast, using the marinade for cooking liquid. No real
 RH> flavor there except the vinegar.

 DD> His comment to me was "When I bought that Isuzu I thought the "brush
 DD> guard" front bumper was a bit much. But there's no damage to the
 DD> little guy - so I believe I'll keep it."

 RH> Sounds like a good idea to me. We just traded the tonnu cover for a cap
 RH> on the back of the F-150. Gives us a lot more room for extra camper and
 RH> radio gear.

 DD>       Title: Dirty Dave's Sauerbraten Marinade
 DD>  Categories: Marinades, Rubs, Herbs
 DD>       Yield: 1 Recipe

 DD>   TO MAKE GRAVY: Strain cooking juices, discarding onions
 DD>   and seasonings. Add enough reserved marinade to the
 DD>   cooking juices to measure 3 cups. Pour into a large
 DD>   saucepan; bring to a boil. Reduce heat and simmer until
 DD>   gravy is thickened. Slice roast and serve with gravy.

 DD>   Uncle Dirty Dave's Kitchen

 RH> I use the spices I named above, cook it in the marinade in a dutch
 RH> oven. Used to do it in the crock pot but found we like it better done
 RH> in the dutch oven. When done, take it out, defat the cooking liquid,
 RH> put it back in the pot. Add crushed gingersnaps--about 10/12 cookies
 RH> per cup of liquid, a bit (tablespoon or so) of sugar and simmer until
 RH> thick. The meat will be falling apart tender, the gravy will make a
 RH> great topper to noodles, potatoes or whatever starch you serve with the
 RH> sauerbraten. I usually do noodles but did bow tie pasta this time. Red
 RH> cabbage makes a good side to the meal also.

Since I am not a fan of gingersnaps as a cookie I am not a fan of them
in my gravy. I *do* have some German ancestry and have been served both
ginger cookies and lebkuchen at various relatives.

Here's my pan gravy recipe (such as it is). As Emeril says "First you
make a roux".  Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: E-Z Pan Gravy
 Categories: Five, Sauces
      Yield: 1 recipe

           Roast drippings
           A-P flour
           Water or broth

  Sorry there are no measurements for the gravy, it's
  one of those dishes you have to work with to get it
  right.

  Strain the dripping from the roast into a skillet and
  heat over medium heat. Add a few heaping spoonfuls (one
  at a time) of flour to the hot drippings; stirring to
  make paste/roux. You dont want this paste too dry or
  too wet. 

  Add warm water, a cup at a time; stir. Keep adding
  additional water (and continue stirring) until your
  gravy is the consistency you like.

  At this time you add back any (or all) the "browned
  bits" you set aside when you strained the pan dripping.
  If you like them - it's not a requirement. 

  Spoon gravy over slices of roast, mashed potatoes and/or
  biscuits.

  If your roast was well seasoned you won't need any
  other hrebs/spices beyond salt and pepper for your
  gravy.

  Recipe from watching my dad and grandmother make gravy
  for Sunday dinner.

  Uncle Dirty Dave's Kitchen

MMMMM

.... "The supreme irony of life is that hardly anyone gets out of it alive" RAH
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