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pdtw
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Posted 6:57 pm, 04/27/2012
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I don't fix gravy very often but it has to be homemade & really brown!! No gravy mix for me.
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smalltownman
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Posted 6:48 pm, 04/27/2012
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That mix has a bazillion grams of sodium in it! 
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Like2Laugh
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Posted 1:45 pm, 04/27/2012
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I have never tried the mix gravy. I don't fix gravy often, but may give it a shot.
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sassy senior
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Posted 1:44 pm, 04/27/2012
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the gravy mix is good and it don't have all the fat in it
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OnlyME70
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Posted 1:40 pm, 04/27/2012
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Lowes Foods sells some mix in a white pack. You just add water and by golly it's better than homemade. Try it. It's where flour mix is.
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empowers
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Posted 1:29 pm, 04/27/2012
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Ate some squirrel gravy once that I thought was chicken gravy as I complimented the lady who fixed it. She laughed as she knew I would never have eaten it if I knew it was squirrel gravy. She told me what it was.
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s.yelrah
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Posted 11:35 am, 04/27/2012
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there is no perfect way to make gravy.. i crumble sausage up in the frying pan and brown then add flour in the sausage and grease with aslt and pepper and "brown" add milk the only good gracy is brown gravy
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Mtnbiker
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Posted 9:26 am, 04/27/2012
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Finally, an explanation:
~glitter and glamour~ (view profile)
Posted 10:43 pm, 04/26/2012
Mine is so good it will make your tongue slap your brains out..
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curiousquestioner
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Posted 8:36 am, 04/27/2012
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You should try Country Market Deli's breakfast...homemade gravy is very good 
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crazy1a2b3
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Posted 8:11 am, 04/27/2012
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The best gravy I ever ate was at Rogers cafe on Main st. N. Wilkesboro, before he sold out and retired. He told me his recipe, but I could never get it quite right. He used both sausage and bacon grease. He also used a powered coffee creamer. It works, but like I said, I never got it quite right. Wish he would open back up.
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toss
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Posted 6:07 am, 04/27/2012
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libbys can gravy is really good.
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almostfamous
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Posted 6:03 am, 04/27/2012
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What is chocolate gravy and how do you make it?
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toyota
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Posted 5:10 am, 04/27/2012
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Chocolate gravy yummy
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RobChurch916
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Posted 12:15 am, 04/27/2012
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the key is browning your fat (butter, sausage drippings) in the flour for about 5 minutes over medium heat this will give it a warm, smoky flavor. Remove from heat, whisk in milk, then return to medium-high heat. Keep it moving with a spatula till it's right at a boil. You'll never have more perfect or smooth gravy. Btw....the proper ratio: 3 Tbs fat, 3 Tbs seasoned flour, 3 cups milk. You can't find better.
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Beachrunner
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Posted 11:56 pm, 04/26/2012
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 Flour,Skim milk,salt black pepper and canola oil,makes a perfect white creamy gravy without all the fat.
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tsummers
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Posted 11:22 pm, 04/26/2012
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evaporated milk&water, key is browning your flour and grease
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gunpowder
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Posted 11:11 pm, 04/26/2012
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at some point in time you have to ask yourself
Qualty of life
or
qwanty of life
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~glitter and glamour~
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Posted 11:10 pm, 04/26/2012
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I will sometime, Mtn!
Hers was soooo good.
We spent a lot of time in the kitchen, thankfully...
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wilkesboroguy
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Posted 11:09 pm, 04/26/2012
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I can just "feel" the arteries closing up.
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