November 6, 2002
I HAVE HEARD that it is important to have goals in your life. Accordingly, my goal during this particular stretch of my journey on the planet is to make good turkey gravy while cooking the bird on the grill. In barbecue terms this is the equivalent of having your cake and eating it, too. Traditionally, cooking the bird on the grill has been a trade-off. You get a great-tasting, smoky bird. But since the bird has been perched on the grate of the grill, not in the oven in a roasting pan, there have been no pan drippings and, hence, no gravy.
November 27, 2003
Happy Thanksgiving, Baltimore. Pass the turkey, please, and don't forget the viscous combination of turkey stock, water, wheat flour, turkey fat, modified food starch, autolized yeast extract, seasonings and caramel coloring otherwise known as canned gravy. According to the people who are paid to study such matters, Baltimoreans bought more canned gravy, per capita, than shoppers in 51 other major markets last Thanksgiving. (For those feeling competitive, Memphis is apparently the big city where most gravy is cooked from scratch, with people there buying 83 percent less canned gravy at Thanksgiving than during other weeks of the year.
April 1, 2009
Looking for hope I'm starting to sense that many of you are resigned to a poor 2009 for the Orioles, as long as you see bright spots. I think that's the way you have to look at the coming season, and any extra is gravy (the good type). (For more, go to baltimoresun.com/cornersportsbar)
February 5, 2012
The many good reasons to check out Miller's Deli in the Greenspring Shopping Center are written on the restaurant's wall. The big menu lists items that can carry you from breakfast through dinner. And liver and onions ($9.99), well, Miller's has that, too. The deep, foamy plastic plate felt like it weighed five pounds. On it, buried under easily a heaping cup of translucent onion strips, were two fairly thin slabs of fried liver, about six inches long and 4 inches wide. But let's talk mashed potatoes, which came with the platter.
January 9, 2009
Dining in Nashville means having your cardiologist on speed dial. A look at the local food and drink of the Music City and Charm City: NASHVILLE Country ham and red-eye gravy Get this: The gravy starts with the drippings in a pan in which slices of ham were fried. So it's ham gravy on ham. Served with a nice ham salad? Pork barbecue In case you didn't get enough ham. MoonPie Graham-cracker cookies, marshmallow filling, chocolate dip. Who needs a bathroom scale, anyway? Stack cake Sugar, eggs, molasses, buttermilk, flour ... you can feel your arteries hardening.
March 6, 1991
"I miss the gravy," confided an often-quoted nutritionist, a public vegetarian. "So I tend to cook stew and pot roast a lot for my family."She has a husband and two teen-age sons who are definitely not vegetarians."I give them all the meat, but I sneak a little gravy and put it on potatoes or pasta," she says. "The gravy has all the flavor of the meat without the meat. It's only cheating a little bit, don't you think?"That gravy goes far to satisfy meat cravings is something our forebears need not have been told by a nutritionist.