Page 2 of 2 FirstFirst 12
Results 11 to 15 of 15

Thread: Gravy vs Roux

  1. #11
    Unobtanium Shami-Amourae's Avatar
    Join Date
    Apr 2010
    Location
    Idaho
    Posts
    14,020
    Thanks
    3,062
    Thanked 7,408 Times in 4,201 Posts

    Re: Gravy vs Roux

    Quote Originally Posted by Dogman View Post
    Set in my ways, tho if I am ever near a health store, I may pick up a bag.

    I buy my rice in 20 pound bags, jasmine rice, love it.

    But I also use and like flour, both white and whole wheat, and use as needed to satisfy my taste bud cravings.

    Have used both making gravy, whole wheat gravy is totally different and not all people like it because of the texture.
    I've gone to brown rice exclusively. I also ferment/sprout all my rice before I cook it.



    Brown rice is alive. White rice is dead.

    All grains/legumes have this chemical called phytic acid which is an anti-nutrient. It removes nutrients from your body, acts like a mild poison, messes with the digestive tract, and increases chances of flatuence. That's why if you ferment/sprout beans you'll get no gas after eating it.

    Oh yeah, if you do fermenting, use a good salt like RealSalt or Himalayan salt. Kosher salt should work too, but most sea salts aren't alkaline so I try to avoid those now.

    More on rice (confirms what I said.)

  2. The Following User Says Thank You to Shami-Amourae For This Useful Post:

    Jewboo (27th December 2015)

  3. #12
    Iridium
    Join Date
    Mar 2015
    Posts
    7,921
    Thanks
    5,679
    Thanked 4,749 Times in 2,778 Posts

    Re: Gravy vs Roux

    much respect to anyone that can make the gravies from scratch

    for the rest of us.....this is BADASS cream gravy mix (get the biscuit gravy, not the country gravy):


  4. #13
    .999 Unobtanium Horn's Avatar
    Join Date
    Apr 2010
    Location
    Out
    Posts
    25,172
    Thanks
    1,500
    Thanked 2,757 Times in 2,269 Posts

    Re: Gravy vs Roux

    they have these green pumpkin/squash things (I dont know their name) that are available most of the year here,

    I just boil them up a mash them into a gravy with butter and water and pour it over most any other vegetable i can find, broccoli, carrots, green beans over rice with it makes a nice plate

  5. #14
    Unobtanium Shami-Amourae's Avatar
    Join Date
    Apr 2010
    Location
    Idaho
    Posts
    14,020
    Thanks
    3,062
    Thanked 7,408 Times in 4,201 Posts

    Re: Gravy vs Roux

    Quote Originally Posted by Horn View Post
    they have these green pumpkin/squash things (I dont know their name) that are available most of the year here,

    I just boil them up a mash them into a gravy with butter and water and pour it over most any other vegetable i can find, broccoli, carrots, green beans over rice with it makes a nice plate

    Acorn Squash?

    There's a lot of squashes:



    This is only a tiny percentage of the varieties available too.

  6. #15
    .999 Unobtanium Horn's Avatar
    Join Date
    Apr 2010
    Location
    Out
    Posts
    25,172
    Thanks
    1,500
    Thanked 2,757 Times in 2,269 Posts

    Re: Gravy vs Roux

    looks like this, I pit and peel the meet out. the smaller they are the more better for gravy. Don't steal too much flavor from other things on the plate, kinda enhances everything with the butter. was reading, some look like they do it with butternut also.

    Really don't need too much butter only like a couple heavy teaspoons.


Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •