From: jbeeson@invalid.net.invalid   
      
   On Sat, 10 Feb 2024 13:08:52 -0800 (PST), Kevrob    
   wrote:   
      
   > Do you sear a raw chop, then make gravy, then seethe?   
      
   The latest time that I cooked a chop, I shaved off the fat, found it   
   far too little to make gravy, and chopped up half a slice of some   
   all-fat bacon I happened to have.  (The bacon wasn't all fat, but the   
   half slice that I cut up was.)   
      
   I put the fat snippets into one of my medium-small iron skillets and   
   left them on a burner set on simmer until most of the fat was out.   
   Then I fetched a coffee measure of white-wheat flour ("White" wheat is   
   beige, and makes ecru flour.), made roux, and dribbled in a cup of   
   milk the usual way.   
      
   Then I put in the raw chop, put the other skillet on for a lid, and   
   simmered for an hour, stirring and turning occasionally.   
      
   Salt and pepper got in somewhere along the line.   
      
   --   
   Joy Beeson   
   joy beeson at centurylink dot net   
   http://wlweather.net/PAGEJOY/   
      
   --- SoupGate-Win32 v1.05   
    * Origin: you cannot sedate... all the things you hate (1:229/2)