Reddit mentions: The best gravies

Hey friend! It will get easier.

I made stuffed acorn squash last night and it was delicious (something along the lines of http://www.chow.com/recipes/13566-roasted-acorn-squash-with-wild-rice-stuffing) and very pretty.

There are PILES of recipes for nut loaf out there. They're great.

Also - smother just about anything in gravy and Thanksgiving will be great. I've made veggie gravy from scratch and it's so delicious, but a massive underdaking, particularly if you make your stock from scratch. When I don't have the time, I grab Road's End Organics quick gravy (I buy it locally, but you can get it here http://www.amazon.com/Roads-End-Organics-Organic-1-Ounce/dp/B0017SWABQ), which does pretty well in a pinch.

Oh She Glows is a great blog you might want to check out.

Good luck!

Honestly, for anyone that wants to make a nice gumbo but may be intimidated by it, it's really easy if you take a few minor shortcuts.

1. Buy your [Roux] (http://www.amazon.com/RICHARDS-Cajun-Style-Roux/dp/B0000E5JU6/ref=pd_sim_gro_5?ie=UTF8&refRID=1XKQQ4B1QF304VE8E55Q)
   
   Seriously, it's really good, and the roux is probably the hardest part of a gumbo.
   
   
2. Frozen Okra a 1 pound bag
   
   
3. 2 lb Boneless skinless chicken thighs (you won't have to skim grease)
   
   
4. 1 lb ANDOUILLE sausage (if you can find it)
   
   
5. 1 large chopped onion, 1 pack chopped green onions. Chopped Celery and green peppers only if you like (Triumvirate)
   
   
6. Salt and cayenne pepper to taste.
   
   
   Seriously, just throw it all in a pot with enough water, bring it to a boil and then let simmer for 4 hours. Put a bottle of hot sauce on the table.
   
   It's real easy, real good, and a Cajun staple. Put on a pot of rice (medium or long grain is an on-going debate) And enjoy :)
   
   Source - Cajun from a long line of Cajuns :)

Here's a recipe for oh-so-Canadian poutine, though you'll have to make it yourself. You'll need:

• French fries (thicker is better, but whatever they are they have to be very fresh and hot)
  
• Gravy. Don't get expensive stuff, get cheap, thick, "brown-sauce" gravy. Something like this.
  
• Cheese curds. They should preferably be fresh, "squeaky" cheese curds.
  
  Make the fries, and while they're still hot and fresh, sprinkle a bunch of the curds on top. Then, drizzle over a generous helping of the gravy (make sure it's hot, and thick).
  
  You can also do "layers" of this - fries, some curds, some gravy, then more fries, more curds, more gravy on top.
  
  Give it a second or two for the curds to melt, and eat with a fork. Have a Keith's with it.

Minnesota is always welcome to become part of Manitoba! The fresher the curds, the better and as for gravy.. I always suggest ordering a can of St Hubert poutine sauce but the price is expensive so just find a poutine sauce recipe that sounds good to you and then take pictures of said poutine when it's done because we'll be grading you on cheese:sauce:fry ratio! ;)

Ill often order a 1/4 portion as a side just to know if they can do it. I think I have been to two places that do it well.

While I do enjoy from scratch. This stuff has proven to be pretty perfect. Follow the directions for the gravy then add the sausage and drippings.

Deli near me uses gravy that's 2 net per 1/4cup and is amazing on their cheesy eggs.

https://www.amazon.com/Chef-mate-Country-Sausage-Gravy-6lb/dp/B004DIZY7O

Sugar free ketchup actually has double the carbs of it.

Well actually, I'm gonna make the fries since I have tons of potatoes at home haha I got some cheese curds and ordered these packages of poutine gravy, so I'm gonna try everything together. I guess I could learn to make gravy from scratch too, but that sounds like a lot of work...or maybe I'm lazy 😂

Oh yes, the "ChowMein"

https://www.google.co.uk/search?q=vesta+curry&tbm=isch&tbo=u&source=univ&sa=X&ved=0ahUKEwif_vDG3ebXAhWCEVAKHTlWD8YQ7AkIWA&biw=1072&bih=886

You can still buy the things but I bet they are now "new and improved"

https://www.amazon.co.uk/Vesta-Beef-Curry-236g-Pack/dp/B00AZLN0C4

Yeah, it's what in get in Europe, http://www.amazon.co.uk/dp/B00Q8VN8KE/ref=pd_lpo_sbs_dp_ss_1?pf_rd_p=569136327&pf_rd_s=lpo-top-stripe&pf_rd_t=201&pf_rd_i=B005I3UGDK&pf_rd_m=A3P5ROKL5A1OLE&pf_rd_r=0ES936YB89GBKJSR8XWT. They say it's the same but it's not it's thicker and has less of a vinegar taste. I bought it once and ended up getting my money back. I had to have my family ship over the good stuff as a Christmas present.

[Good Seasons Italian Dressing Mix] (https://www.amazon.com/Good-Seasons-Dressing-Italian-4-Count/dp/B001EQ4DNY?th=1) (2 packets) plus McCormick Brown Gravy Mix (2 packets) plus 2 cups of water and a 2-4 pound hunk of cheap beef like bottom round roast for 6-8 hours on low. Add some Pepperoncini and their juice close to the end of the cooking time; shred beef. Serve on good rolls or buns.

Also this on pork chops.

Here's what you need to do: Buy this and make them according to the directions on the package using REAL BUTTER. Then while they are cooking, make sawmill gravy. After you pull the biscuits out of the oven, pour waaaaayyyy too much of the gravy over two biscuits (each cut in half, so that you have two tops and two bottoms). Then you eat those, relax as you feel your blood sugar spike (even though the meal is savory rather than sweet; the combination of loads of fats and high glycemic index starches messes with the ol' pancreas) and your arteries narrow. Then you lounge all morning with a giant mug.of black coffee, reflecting.on the guilt.you now feel for begruding Americans for the obesity problem. Biscuits and gravy are worth a shortened life span and massive health problems.

Yep!

https://www.amazon.com/Knorr-Gravy-Brown-6-83-Pack/dp/B07JGB7DBL/ref=sr_1_1_sspa?gclid=Cj0KCQjw_OzrBRDmARIsAAIdQ_K-6A1OV-b-DiN9setteLUNzcbn_YeAv4lrNPsu0EdHa7kksxN586waAqZIEALw_wcB&hvadid=194874096175&hvdev=c&hvlocphy=9015719&hvnetw=g&hvpos=1t1&hvqmt=e&hvrand=5497704883293124620&hvtargid=aud-646675774026%3Akwd-311670059720&hydadcr=5537_9608585&keywords=knorr+brown+gravy+mix&qid=1568370909&sr=8-1-spons&psc=1&spLa=ZW5jcnlwdGVkUXVhbGlmaWVyPUEyU0tLVjU4T0QxUkZCJmVuY3J5cHRlZElkPUEwNDM3NDY4M0xJSk1SSkJGWEtJViZlbmNyeXB0ZWRBZElkPUEwNTc5NTk2MVZWTU80SDlJVVZMTCZ3aWRnZXROYW1lPXNwX2F0ZiZhY3Rpb249Y2xpY2tSZWRpcmVjdCZkb05vdExvZ0NsaWNrPXRydWU=

Homemade with an imported instant gravy mix with a few tweaks, added ketchup and soy sauce, a bit of bbq sauce, and some hot sauce. Not as good as genuine gravies made with drippings but it is surprisingly good for a quick cheat.

I think it might depend on the gravy browning. https://smile.amazon.com/Gravy-Browning-Seasoning-Sauce-Ounces/dp/B008N1U5QM

This stuff has sugar, vinegar, and spices. I wouldn't use that as a caramel colorant substitute.

> gravy master

Here.
I have always used Kitchen Bouquet.

$0.93 - McCormick Turkey Gravy Mix, 0.87 Ounce

http://www.johnnysfinefoods.com/Au-Jus-Powder--11oz-packet_p_6.html

http://www.amazon.com/Lawrys-Seasoninig-Blend-1-Ounce-Packet/dp/B000HZIBB8

http://www.food.com/recipe/beef-au-jus-sauce-198876

and hundreds of others if you would google it

https://www.amazon.com/gp/aw/d/B004DIZY7O/ref=mp_s_a_1_2_a_it?ie=UTF8&qid=1486334562&sr=8-2&keywords=sausage+gravy#immersive-view_1486334666416

Juat browsing around after reading your commemt this gravy is only 2g carbs per 1/4 cup so 8g carb for a cup of gravy with sausage iant terrible but gravy is how ot tastes and cant commemt on that

If you're feeling lazy, Campbells canned mushroom gravy is accidentally vegan.