Here's something you might be interested in.
Ask a Hipster — Advice you didn't know you needed
Big Screen — Movie commentary
Blurt — Music's inside track
Booze News — San Diego spirits
Classical Music — Immortal beauty
Classifieds — Free and easy
Cover Stories — Front-page features
Drinks All Around — Bartenders' drink recipes
Excerpts — Literary and spiritual excerpts
Feast! — Food & drink reviews
Feature Stories — Local news & stories
Fishing Report — What’s getting hooked from ship and shore
From the Archives — Spotlight on the past
Golden Dreams — Talk of the town
The Gonzo Report — Making the musical scene, or at least reporting from it
Letters — Our inbox
Movies@Home — Local movie buffs share favorites
Movie Reviews — Our critics' picks and pans
Musician Interviews — Up close with local artists
Neighborhood News from Stringers — Hyperlocal news
News Ticker — News & politics
Obermeyer — San Diego politics illustrated
Outdoors — Weekly changes in flora and fauna
Overheard in San Diego — Eavesdropping illustrated
Poetry — The old and the new
Reader Travel — Travel section built by travelers
Reading — The hunt for intellectuals
Roam-O-Rama — SoCal's best hiking/biking trails
San Diego Beer — Inside San Diego suds
SD on the QT — Almost factual news
Sheep and Goats — Places of worship
Special Issues — The best of
Street Style — San Diego streets have style
Surf Diego — Real stories from those braving the waves
Theater — On stage in San Diego this week
Tin Fork — Silver spoon alternative
Under the Radar — Matt Potter's undercover work
Unforgettable — Long-ago San Diego
Unreal Estate — San Diego's priciest pads
Your Week — Daily event picks
Lumpy Gravy
Hey Matt:
What makes sauce lumpy? Or better yet, what is a guaranteed way to mix something like flour and water and never have lumps?
-- Jerry in San Diego
Grandma is teary eyed. Someone out there actually makes gravy from scratch instead of buying that crap-in-a-bag powder or wimping out with mushroom soup! Between sobs, Grandma sez when hot liquid hits flour, the little flour molecules burst free and form a gooey web that congeals into lumps. A mixture of fat and flour will help prevent this. Try flour smooshed with butter dabs and added a few at a time to hot liquid. Or add flour to pan drippings, cook and stir until they're smooth, then add liquid. Or use Grandma's technique. Find a jar, put in your flour, add cold water, screw on the lid, shake the heck out of it until the flour's suspended, then pour it into the pan. Make sure you cook away the raw flour taste, though. Grandma sends kisses.
Here's something you might be interested in.
Lumpy Gravy
Lumpy Gravy
Hey Matt:
What makes sauce lumpy? Or better yet, what is a guaranteed way to mix something like flour and water and never have lumps?
-- Jerry in San Diego
Grandma is teary eyed. Someone out there actually makes gravy from scratch instead of buying that crap-in-a-bag powder or wimping out with mushroom soup! Between sobs, Grandma sez when hot liquid hits flour, the little flour molecules burst free and form a gooey web that congeals into lumps. A mixture of fat and flour will help prevent this. Try flour smooshed with butter dabs and added a few at a time to hot liquid. Or add flour to pan drippings, cook and stir until they're smooth, then add liquid. Or use Grandma's technique. Find a jar, put in your flour, add cold water, screw on the lid, shake the heck out of it until the flour's suspended, then pour it into the pan. Make sure you cook away the raw flour taste, though. Grandma sends kisses.
Comments