View Full Version : Gravy: The Liposuction Inverter
Archduke Tips
May 15th, 2006, 02:24 PM
I like a thin gravy that uses the blood and juices that drip out of a roast. None of that crappy thick imitation stuff.
Terra
May 16th, 2006, 02:48 PM
you mean that shitty gravy that is made from lard?
Esuohlim
May 16th, 2006, 03:38 PM
I don't consider the blood and juices "gravy" anyway, but it's possible to make a thick gravy without any imitiation crap if you know how to do it, but mostly for chicken. Add mushrooms and it's delicious.
Archduke Tips
May 18th, 2006, 09:44 AM
Without blood the gravy means NOTHING to me!!!
I like to drink the blood that drips off roasts sometimes right off the plate. I think it is due to an iron deficiency that I develop when I am at college.
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