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Gravy

Between now and next Thursday at midnight, we want to see Your Best Gravy! For more details and to enter the contest, click here.

 

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Comments (18)

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almost 5 years ago jgig

finding loads of sites that sell mud products, but can't find that little gravy 'vessel' we'll call it, ANYwhere. :(

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almost 5 years ago Food52

This is from your friendly editors at Food52.

You might try contacting the company: http://www.mudaustralia... Otherwise, there are lots of other beautiful, similarly designed vessels in their online catalog. Good luck!

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almost 5 years ago Queen of Spoons

I'd love to hear about a good gravy, made without the pan drippings. I know that's the best, but when we deep fry the turkey, it would still be great to have a nice, flavorful gravy.

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almost 5 years ago Food52

This is from your friendly editors at Food52.

Great point!

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almost 5 years ago Soozll

I added a comment expanding on a recipe entered (Wow, who made the gravy?) because my method is so similar I didn't think it should be an entry of it's own. Is that okay?

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almost 5 years ago Food52

This is from your friendly editors at Food52.

Sure! You're welcome to submit your own separate entry to the contest as well, as long as you write it in your own style. There will surely be similarities in gravy techniques from different cooks, but it sounds like yours has some subtle differences.

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almost 5 years ago BethFalk

Well, recipes aside, I really want that gorgeous gravy vessel (not sure what to call it - not really a boat - pitcher?) in the picture. Can you give us a source?

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almost 5 years ago Amanda Hesser

Amanda is a co-founder of Food52.

It's made by Mud. (If you google "mud australia" you'll find lots of sources!)

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almost 5 years ago pierino

pierino is a trusted source on General Cooking and Tough Love.

Could I just say that I would love to see just one November issue of a monthly food magazine that doesn't have a turkey on the cover. Calvin Trillin had it right in suggesting that our national Thanksgiving Day meal should be spaghetti carbonara.

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almost 5 years ago Amanda Hesser

Amanda is a co-founder of Food52.

That's exactly why we're doing gravy and not the bird!

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almost 5 years ago dymnyno

To be specific, what is a gravy? Can the reduction of the juices resulting from saute'ing or roasting meat be called gravy or does gravy need to contain flour or some other kind of thickening agent? What is the difference between a sauce and a gravy? Is this a question for foodpickle?

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almost 5 years ago Amanda Hesser

Amanda is a co-founder of Food52.

No thickening agent necessary -- just whatever sauce, made with pan drippings or broth, that you serve with your turkey.

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almost 5 years ago Kayb

Oh, get ready for some Southern specialties here. Giblet gravy. Red-eye gravy. Chocolate gravy. The one thing I can't make worth a damn is sausage gravy, but perhaps I can get my daughter to join up and enter, as she is the designated gravy-maker!

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almost 5 years ago Amanda Hesser

Amanda is a co-founder of Food52.

Great -- looking forward to some regional specialties!

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almost 5 years ago dymnyno

Hmmm...this will be difficult because I think of making gravy as the finish work of cooking a turkey...not an actual recipe to be written down, but more of a technique , I guess.

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almost 5 years ago Amanda Hesser

Amanda is a co-founder of Food52.

That's fine -- we'll be looking for both technique and flavor combos.

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almost 5 years ago aargersi

Abbie is a trusted source on General Cooking.

Oh man, I NEED this theme because my gravy is pathetic. Looking forward to learning how to fdo it right!!!

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almost 5 years ago Amanda Hesser

Amanda is a co-founder of Food52.

Yes, this was selfish theme for us, too. We want new gravy ideas!