©iStockphoto.com/wolfephoto If you eat gravy just once a year, Thanksgiving is the day to do it. Gravy is broken down into two schools: Thickened gravy, made with flour and meat drippings and typically paired with white meatsUnthickened gravy, which doesn't contain flour or cream and goes nicely with red meats Giblet gravy is the way to go with turkey. For ham, try red-eye gravy, made from ham drippings and coffee. There are plenty of options to accommodate the noncarnivorous lifestyle, too, including relishes, chutneys, or just straight pickles. So pull out the gravy boat and check out our recipes, after the jump....
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Make your gravy extra special this Thanksgiving by getting cooking tips from Gravies of the Ancients, the "weekly magazine for the sauce enthusiast." Secrets of the Minoan gravysmiths and the lost gravies of the Incas can finally be yours. Watch the video after the jump....
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Vanessa of What Geeks Eat warms the cool fall air in Wisconsin with one of the hardiest breakfast foods out there, biscuits and gravy. This savory dish always reminds me of long road trips and an early morning breakfast at a random truck stop off the highway. It also reminds me of home, and eating at the Denver Diner. Oh, how I crave the succulent buttermilk biscuits and spicy sausage gravy. Vanessa posted her recipe, but for the vegetarians out there, you can easily substitute a pack of ground veggie sausage and add a dash of cooking oil to make it richer....
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Or, 'Two Poutine- and Montreal-Virgins Share Their Thoughts' Editor's note: Serious Eats readers Kathy Park and Rob Price emailed with this account of their recent trip to Montreal—and their first taste of poutines. Yum. Thanks, Kathy and Rob! —Adam Words and Photographs by Kathy Park and Rob Price | After a seven-hour road trip from New York City with only one food stop for breakfast, we were ravenous when we arrived in Montreal for Labor Day weekend (it was Canada's Labor Day, too!). For the drive, we had printed out pages of Montreal food chatter from Serious Eats and Chowhound, and learned about poutine. After many jokes about the word poutine, we decided that the dish Montreal is famous for,...
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Martha Stewart's six troubleshooting tips for perfect gravy.
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Mrs Marv is so hardcore that she made sausage, biscuits and gravy for her mom—all of it completely from scratch. Yes, even the sausage! I think you'll agree with me when I say that I think she is a breakfast rock star. [via Tastespotting]...
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