Where's the gravy boats?
dilly_ny
10 years ago
Has anyone else noticed that many brands of dishes do not sell gravy boats, cream and sugars sets, etc. that match the set of dishes?
Its not so much of a problem if your dishes are white because white serving pieces are readily available, but I'm having trouble finding some pieces to coordinate with browns, teal / greens and tans. My everyday dishes are pfalzgraff sanibel. This photo shows a pfalzgraff serving piece on bottom as well as the cup with a matching sugar and creamer set my Mom came across in her travels (oops! creamer not in photo, sorry. But its a great coordiante for the sanibel dishes).
Now, I really need a gravy boat.... and some salt and pepper shakers, and an elongated dish to serve asparagus and pickles. Any ideas where they have a selection of non white serving pieces?
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Comments (18)
dilly_ny
10 years ago
oldbat2be
10 years agoRelated Discussions
Honey Baked Ham Gravy?
Comments (18)I don't think there is a way to make good gravy with a Honey Baked Ham, it's just too sweet and that flavor is going to carry over into the gravy. I would probably get some pork neck bones or something, use that for stock and then make gravy. If you want the smoky flavor of ham in the gravy, get a ham steak or smoked neck bones, maybe a hock, whatever is available in your area. Roast that, make stock and use it for gravy. This could be done a day or two before the meal to save time. if you have unglazed ham at some point other than the holiday, you could freeze those "drippings" and use them later. You can also buy ham stock/bouillion/base and use that. Good luck! Annie...See MoreGravy
Comments (62)I sometimes use potato starch instead of a roux, but I also do not use cornstarch in gravy, partly because it often gets too thick. I also tend not to use the term "gravy" because it means different things to different people. My Sicilian roommate in San Francisco used "gravy" to mean tomato sauce. I tend to use terms such as Bechamel, Mornay (if it has cheese), or Velouté (if it is made with stock instead of milk), and velouté is what I normally make, either for meat or vegetables, but often I just call all of them "sauce", which seems to be a nice catch-all. I tend not to like sauces that have milk or cream in them, and I especially do not like Alfredo sauce, partly because many people put nutmeg in it, but I do not like it even when no nutmeg is used. My favorite sauce is chili sauce, and it must not have any tomato in it....See MoreGravy Separater
Comments (19)Good questions. âÂÂDo you make gravy in a plastic container in the microwave? Sounds easy....how do you manage that? â I make gravy in a plastic container in the microwave oven by setting the power low and covering the container, essentially steaming the gravy. Of course, stirring the gravy frequently. âÂÂBut since your post was about warning about fats in plastic in the micro...perhaps glass containers? â Glass containers are completely unpredictable. It depends on what kind of glass. Regular plain soda-lime glass can easily crack if heated unevenly. Being a poor conductor of heat, thick glass containers crack easily. Glass which has imperfections will crack easily. Heated glass if cooled too rapidly will crack. Previous heating/annealing conditions can also create internal stresses which can set off cracking. The best glass material for heating is borosilicate glass, which is used for lab beakers and flasks dcarch...See Moregluten free thickening for gravy
Comments (21)mike- High-glycemic carbohydrates and starches - this might help explain: http://www.diagnosisdiet.com/refined-carbohydrate-list/ It's not just the amount in the thickener for gravy, it's all those found in all the other gluten-free foods and products people consume, including commercial and homemade all-purpose flour blends. These highly-processed, high-glycemic starches/flours can stimulate appetite, cause insulin issues, and can contribute to weight gain, and can be unhealthy alternatives to those that contain gluten they are trying to replace. Today, approximately half of all calories consumed by most American's come from carbohydrates, and mostly highly-processed carbohydrates. Don't wonder why Type II Diabetes, and other blood sugar conditions are rampant..... Disease by fork! Just because it's gluten-free doesn't make it healthy. It's like saying apple pie is bad for me, so I'll eat cherry instead. Most foods containing wheat and wheat flour are at least "enriched" adding ingredients like vitamins and minerals. That's not true with most gluten-free options like cereals, pastas; and gluten-free grains and flours are not fortified with iron and B-vitamins. This includes common combinations with white rice flour, tapioca starch, cornstarch and potato starch. Also missing is fiber. There is the secondary concern from consuming high amounts of arsenic when consuming large amounts of rice flour found in virtually all all-purpose flour blends and commercial gluten-free foods of all kinds. For more information: http://www.consumerreports.org/cro/magazine/2015/01/how-much-arsenic-is-in-your-rice/index.htm This is why I STILL stick to whole grains and mill my own wholegrain flour from gluten-free grains/seeds/beans. There's a bigger picture than just eating gluten-free --- at least for me. I happen to be gluten sensitive, but people with Celiac Disease also have issues ingesting nutrients due the damage done by gluten, so eating a lot of "dead" food, even though it's gluten-free, doesn't help nourish them. It helps lead to other diseases and even premature death. I know, I watch this happen to my mother. -Grainlady...See Moremary_lu_gw
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