Between now and next Thursday at midnight, we want to see Your Best Gravy! For more details and to enter the contest, click here.
Between now and next Thursday at midnight, we want to see Your Best Gravy! For more details and to enter the contest, click here.
18 Comments on This Week's Contest Theme:
finding loads of sites that sell mud products, but can't find that little gravy 'vessel' we'll call it, ANYwhere. :(
This is from your friendly editors at Food52.
added about 1 year agoYou might try contacting the company: http://www.mudaustralia.com/ Otherwise, there are lots of other beautiful, similarly designed vessels in their online catalog. Good luck!
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.
This is from your friendly editors at Food52.
added about 1 year agoGreat point!
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?
This is from your friendly editors at Food52.
added about 1 year agoSure! 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.
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?
Amanda is a co-founder of Food52.
added about 1 year agoIt's made by Mud. (If you google "mud australia" you'll find lots of sources!)
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.
Amanda is a co-founder of Food52.
added about 1 year agoThat's exactly why we're doing gravy and not the bird!
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?
Amanda is a co-founder of Food52.
added about 1 year agoNo thickening agent necessary -- just whatever sauce, made with pan drippings or broth, that you serve with your turkey.
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!
Amanda is a co-founder of Food52.
added about 1 year agoGreat -- looking forward to some regional specialties!
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.
Amanda is a co-founder of Food52.
added about 1 year agoThat's fine -- we'll be looking for both technique and flavor combos.
Oh man, I NEED this theme because my gravy is pathetic. Looking forward to learning how to fdo it right!!!
Amanda is a co-founder of Food52.
added about 1 year agoYes, this was selfish theme for us, too. We want new gravy ideas!
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