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#1
11-11-2002, 05:14 PM
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 Two things One: How do you make a nice country gravy? Two: Are there any tips to make my risotto "stand out"?
__________________ Talent hits a target no one else can hit; Genius hits a target no one else can see. Arthur Schopenhauer (1788 - 1860) M.E.A.T. Mankind Enjoying Animal Tastiness      |
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#2
11-11-2002, 05:35 PM
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 OK, gravy is not my strong suit, but for the risotto, try sauteeing some multi colored bell peppers (brunoise of course) with the arborio. It might help a little.
__________________ ARAMARK ROCKS !! |
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#3
11-11-2002, 07:36 PM
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| I have heard it called "speckled gravy". I make my country gravy with breakfast sausage, bacon fat, flour, milk, and season it with black pepper, dry sage, onion powder, garlic, a little tabasco and a little worcestershire sauce.
__________________ What a relief! To find out after all these years that I'm not crazy. I'm just culinarily divergent... |
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#4
11-12-2002, 08:28 PM
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| Hey peachcreek, a little trick I learned while in Atlanta, add a splash of coffee to your gravy. It really helps to accent the sage. Be careful though, just a splash or two will do it as you don't want to taste the coffee.
__________________ From Man's sweat and God's love, beer came into the World-Saint Arnoldus |
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