I have the same problem with my flour burning, but my husband makes the best white gravy, great on mashed potatos, chicken fried steak, biscuits, scrambled eggs!! YUMYUM!

Rizzo, you are form the south (Kentucky?) Do you make instant grits?

He!! now I don't need a wife I can make it myself. no let's discuss brown gravy, like from roast....

what is with you southern people and your grits...

OK, pan gravy from prime rib:

Cook a large size prime rib to your likeness (use a bone in roast); before roasting, rub the roast with 2 tbls of chopped shallots and rub in with salt, pepper and 2 tbls olive oil.

Let the roast rest while making the gravy.

Skim off most of the fat except 3 tbls from the roasting pan.
Use a whisk to scratch up all the dark particles.
Add 4 tbls flour, using the whisk to blend and cook for 5 minutes over medium low (this is a roux).
Add 2 cans of Beef broth (College Inn or Swanson, not bouillion or consomme); blend with the whisk. Turn up the heat after blending.
Cook gravy at least 10 minutes over medium, until the gravy thickens and is dark brown and glossy (you can use a little gravy master to help with the color, it won't add flavor).

Add S & P to taste.

This recipe will never fail you.

i think it is so sweet no of you are talking about Ann and Rosie any more

Oh sure, stir the pot, you devil!

Great gravy is all about patience and constant movement.

that is how my wife caught my eye out on the dance floor, and she makes good cream gravy besides

How true...

Jennifer, some day you have to come to Chicago and help me make a good cream gravy...

Ahhh, you are a hands on learning type...

I'm like that to....seeing instructions in print doesn't always work the best for me.

Grits are yummy! Haven't found any in the stores way out here in bum you know what though

Um, we're talking about food here, TICG...

is it getting hot in here...or just me...LOL

My grandma from TN always called regular milk "sweet milk" as opposed to buttermilk. So she always referred to white gravy (made with milk and flour)as "sweet milk gravy".

I would think if you made a milk gravy with ham drippings, it would taste kind-of sweet.

Dang ... this thread is making me hungry!!!

go read the one about menudo...that should take care of your hunger pains

When I was a kid growing up I also heard sweet milk, I don't hear it used much anymore except with sometimes my parents will call it that.

So anyway, back to the "New View" with Ann and Rosie.

I am fairly confident that if given enough time (10 minutes) Rosie would eat Ann Coulter. She would probably put some gravy on her too!

Ummmm.... That probably didn't come out right, what with Rosie's sexual preference and all

"Southern person" here...and grits are nasty!

I see a new Celebrity Deathmatch in the future.

I wouldn't eat one grit, let alone a whole pile of them

I ate grits when in S. Carolina. Taste like pastina.

Where did you get that from? We were talking bout Ann and Elisabeth earlier in the thread before AG's gravy got all in this mess.

I don't want to even think about Rosie!