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Post by karlgustav on Jan 1, 2005 2:03:08 GMT 12.75
Gizzards & necks will definitely take up to 3 hours to soften up in the dutch oven. One of my favorite tools in the kitchen & camp is a Pressure cooker! Giblets are soft in 45 min. neck meat & shank stew is ready for veggies & taters in 50 min. At X-Mas & Thanksgiving,& in camp,with the wolves growling at the flap of the tent or the kitchen door, Faster is good & keeps the beasts at bay! ;D Karl
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Post by Paws on Jan 1, 2005 5:26:53 GMT 12.75
Yes,but the longer you make them wait the better they like it!! ;D
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Post by Brikatw on Jun 30, 2005 5:14:18 GMT 12.75
You want to talk fast gravy... The other day I was going to have some soup for lunch but it was the "Chunky" kind. My throat was sore so I stuck it in the blender. Well I over did it and Man. That was some of the best gravy I've had in a long time, easy too. It may even be better for you too. what with the veggies and meat and all the stuff of a balanced meal in there.
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Post by OLKoot on Jul 2, 2005 6:25:35 GMT 12.75
Try a couple of beef bullion cubes in some water along w/ a TS of flour bring to boil and stir, then add a whole small can of sliced mushrooms or pieces.....
Hardly any carbs, practically zero calories, but tastes good ...
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Post by Brikatw on Jul 4, 2005 14:28:37 GMT 12.75
Yeah, but Steve, Right now I'm chaseing calories.... ;D But I do want them to come from good sources too.
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Post by Paws on Jul 4, 2005 14:54:27 GMT 12.75
Brian I got your answer! Fritos corn chijps man! 10 chips is 160 calories.
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Post by Paws on Oct 6, 2006 3:36:45 GMT 12.75
KFC Gravy 1 tablespoon vegetable oil 5 tablespoons all-purpose flour 1 can Campbell's chicken broth (plus 1 can of water) 1/4 teaspoon salt 1/8 teaspoon MSG or Accent Flavor Enhancer 1/8 teaspoon ground black pepper 1. First make a roux by combining the oil with 1 1/2 tablespoons of flour in a medium saucepan over low heat. Heat the mixture for 20-30 minutes, stirring often, until it is a dark chocolate color. 2. Remove the roux from the heat, stir in the rest of the flour, abd add the remaining ingredients to the saucepan; mix well. 3. Put the saucepan back over the heat, turn it up to medium and bring the gravy to a boil. Reduce heat and simmer for 15 minutes, or until thick. Makes about 3 cups.
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