gravy

[Guest guest]

I use rice flour,(browned a bit beforehand or not)

Emmi

[Guest guest]

> So ...... where can i find a good recipe for GRAVY?

>

> So far, heavy cream has worked, but if there's some other ways to

> thicken up the sauce tell me.

>

> jb

Can you use arrowroot? Use it the same way as cornstarch. Put the

dry arrowroot in a cup or small bowl, add cold water slowly to make a

paste (no lumps, please), then add to your simmering liquid, stirring

til it thickens.

Hope this helps.

Phyllis

[Guest guest]

Thank you both of ya so far. I shall try both & give ya the results

of my taste-test.

jb(drooling)

> > So ...... where can i find a good recipe for GRAVY?

> >

> > So far, heavy cream has worked, but if there's some other ways to

> > thicken up the sauce tell me.

> >

> > jb

>

> Can you use arrowroot? Use it the same way as cornstarch. Put the

> dry arrowroot in a cup or small bowl, add cold water slowly to make

a

> paste (no lumps, please), then add to your simmering liquid,

stirring

> til it thickens.

> Hope this helps.

>

> Phyllis

[Guest guest]

Date: Fri, 21 Feb 2003

From: " Ham Bone

Subject: GRAVY

" I KINDA like the kind you get at a diner, but I'm at apoint now where

seeing gravy turn into a JELLY (GEL - LY?) DROOPY form is kinda

unappetizing(from the starch or the flour they add, rigtht?). "

Do you mean the gelatinous gravy returns to a jelly form when cooled? What a

surprise... a gelatin becoming a jelly. You need to read Sally Fallon's and

Enig's (the latter has a Ph. D.) booked titled " Nourishing Traditions " .

You should read up on hydrophilic colloids too! I've posted about it before,

even quoted a passage from their book, but I don't have the inclination to

do it again. You, however, are welcome to search through the

archives on this mailing list's home page (in the " messages " section) and

find it yourself... keywords " Axel " and " hydrophilic colloids " and " stock "

and/or " gravy " will probably yield results. I posted this stuff sometime in

the year 2002 (I believe) and you may have to scroll back two thousand

messages or so in order to search for it successfully; the search function

only works within a certain range, it doesn't scan the entire group archive.

" Someone mentioned pureeing the stalky part of broccoli to act as a

thickening agent. Well, that's nice, but ol ham bone don't own any

cooking tools outside of his usual mess to make puree this or that. "

Uh..... hey Ham Head! Do you own a masher? If you can make mashed potatoes

than you can make mashed broccoli stalks. Once mashed you can add them to a

flavorful gravy liquid of some sort and thicken them that way. Or maybe I

should just come over and mash them myself... with your Ham Head!!! That way

you can see what a more paleo-style diet does for a type-O's musculature!

Rahhh!!!!

" So far, heavy cream has worked, but if there's some other ways to

thicken up the sauce tell me. "

Yeah. Try making your own gelatin broth. Darius Partovi, er, " Mr.

Research " has posted some recipes... including one for stock. I like to make

a thick stock (stock reduction) from the poultry carcasses and beef bones I

buy specifically for stock. The reason I spend extra money on bones for

stock is because they make a mineral-rich, amino-rich stock that is chock

full of nutrients. It's the perfect thickener for gravies. All Os in the

know know that to deny oneself this nutrient-rich ingredient in one's

cooking is a slap in the face to all those animals we're eating. We usually

don't eat bones, but we can still slup up their nutrients!

Maddviking seems to be doing well with all of his minerals... some of those

older folks are better " nutritional sensory devices " because of their age. I

am unfortunately too young and strong and healthy to see much dramatic

difference in how I feel if I skimp on the mineral-rich foods. The only

consistent difference for me is one of overall mood (I feel much happier

when I've got lotsa minerals). These stocks, traditional cooking ingredients

made from mostly inedible-to-humans animal parts, they were once used all

the time. Much of the U.S. is now a cultural wasteland and we have given up

our once health-giving REAL stocks for the crap they sell in those cans.

Don't be a loser, make stock and reach for the next level!

[Guest guest]

Xcuse moi, axel.......i'm finishing pickin at the marrow of my latest

road kill. Squirrel is kinda sweet, with a silicone-y tasting gel.

Could make good stock if it wasn't for the fact that they smell like

the tangerines they're munchin on this month.

I actually didn't know you could do a keyword search. Ah, what the

hell, I'm lazy. The idea of me cookin up old=fashioned-style broth

your way just ain't gonna happen, but i appreciate it. I haven't

eaten yet this morning, and the thought of steamed bone soup sounds

DELISH.

Yep, i COULD mash up some broccoli stalks....but what's the SHELF

LIFE of gravy thickened by ol' mashed broccoli? I'm told that pureed

veggies can't be refridgerated. Also, do ya mash it when it's solid

or parboiled? By the way, with the size of my noggin, yOU could

probably mash a 5 pounds of brocc stock at a time. But my big nose

would probably get in the way.

Oh great, now i got excited about carrying a half a rib of dead

ostrich home from the store to boil down. Thank god my turbocooker

has got room for it.

jb(i'll happily absorb the insults, but, c'mon with the slogan

stuff: " Don't be a loser, make stock and reach for the next level! "

I feel like i'm in a GNC commercial)

> Date: Fri, 21 Feb 2003

> From: " Ham Bone

> Subject: GRAVY

>

> " I KINDA like the kind you get at a diner, but I'm at apoint now

where

> seeing gravy turn into a JELLY (GEL - LY?) DROOPY form is kinda

> unappetizing(from the starch or the flour they add, rigtht?). "

>

> Do you mean the gelatinous gravy returns to a jelly form when

cooled? What a

> surprise... a gelatin becoming a jelly. You need to read Sally

Fallon's and

> Enig's (the latter has a Ph. D.) booked titled " Nourishing

Traditions " .

> You should read up on hydrophilic colloids too! I've posted about

it before,

> even quoted a passage from their book, but I don't have the

inclination to

> do it again. You, however, are welcome to search through the

> archives on this mailing list's home page (in the " messages "

section) and

> find it yourself... keywords " Axel " and " hydrophilic colloids "

and " stock "

> and/or " gravy " will probably yield results. I posted this stuff

sometime in

> the year 2002 (I believe) and you may have to scroll back two

thousand

> messages or so in order to search for it successfully; the search

function

> only works within a certain range, it doesn't scan the entire group

archive.

>

> " Someone mentioned pureeing the stalky part of broccoli to act as a

> thickening agent. Well, that's nice, but ol ham bone don't own any

> cooking tools outside of his usual mess to make puree this or that. "

>

> Uh..... hey Ham Head! Do you own a masher? If you can make mashed

potatoes

> than you can make mashed broccoli stalks. Once mashed you can add

them to a

> flavorful gravy liquid of some sort and thicken them that way. Or

maybe I

> should just come over and mash them myself... with your Ham Head!!!

That way

> you can see what a more paleo-style diet does for a type-O's

musculature!

> Rahhh!!!!

>

> " So far, heavy cream has worked, but if there's some other ways to

> thicken up the sauce tell me. "

>

> Yeah. Try making your own gelatin broth. Darius Partovi,

er, " Mr.

> Research " has posted some recipes... including one for stock. I

like to make

> a thick stock (stock reduction) from the poultry carcasses and beef

bones I

> buy specifically for stock. The reason I spend extra money on bones

for

> stock is because they make a mineral-rich, amino-rich stock that is

chock

> full of nutrients. It's the perfect thickener for gravies. All Os

in the

> know know that to deny oneself this nutrient-rich ingredient in

one's

> cooking is a slap in the face to all those animals we're eating. We

usually

> don't eat bones, but we can still slup up their nutrients!

>

> Maddviking seems to be doing well with all of his minerals... some

of those

> older folks are better " nutritional sensory devices " because of

their age. I

> am unfortunately too young and strong and healthy to see much

dramatic

> difference in how I feel if I skimp on the mineral-rich foods. The

only

> consistent difference for me is one of overall mood (I feel much

happier

> when I've got lotsa minerals). These stocks, traditional cooking

ingredients

> made from mostly inedible-to-humans animal parts, they were once

used all

> the time. Much of the U.S. is now a cultural wasteland and we have

given up

> our once health-giving REAL stocks for the crap they sell in those

cans.

> Don't be a loser, make stock and reach for the next level!

[Guest guest]

Sainsbury's do different gravies and sauces in their Freefrom range.

Jill

>

> My 2 1/2 year old is becoming more and more fussy with food. He is desperate

for gravy. Can anyone share which gravy (if any) they get away with without

adverse affects.

>

> Thanks

>

> Alison R

>

[Guest guest]

Thanks Gill. I have looked at loads of gravies but to no avail. My DS reacts

bady to glutamate (natural glutamate not just MSG). I just wondered if anyone

else anything as an alternative.

Alison R

> >

> > My 2 1/2 year old is becoming more and more fussy with food. He is

desperate for gravy. Can anyone share which gravy (if any) they get away with

without adverse affects.

> >

> > Thanks

> >

> > Alison R

> >

>

[Guest guest]

we just use meat juices or, bone broth,

Sara x

On 28/07/2010 12:51, josephrabbit2000 wrote:

Thanks Gill. I have looked at loads of gravies but to no

avail. My DS reacts bady to glutamate (natural glutamate

not just MSG). I just wondered if anyone else anything as

an alternative.

Alison R

> >

> > My 2 1/2 year old is becoming more and more

fussy with food. He is desperate for gravy. Can anyone

share which gravy (if any) they get away with without

adverse affects.

> >

> > Thanks

> >

> > Alison R

> >

>

[Guest guest]

You are unlikely to have much luck. Glutamate is an amino acid that is found in all animal protein. The better question might be why they react to glutamate -this could be a problem with breakdown to 5HTP (then serotonin, them melatonin) or with glutamate 2-3 dioxygenase down the more structural CNS degradation pathway.Hope this doesn't just confuse you.Ken.From: josephrabbit2000 <rowbotham.alison@...>Subject: Re: GravyAutism Treatment Date: Wednesday, 28 July, 2010, 12:51

Thanks Gill. I have looked at loads of gravies but to no avail. My DS reacts bady to glutamate (natural glutamate not just MSG). I just wondered if anyone else anything as an alternative.

Alison R

> >

> > My 2 1/2 year old is becoming more and more fussy with food. He is desperate for gravy. Can anyone share which gravy (if any) they get away with without adverse affects.

> >

> > Thanks

> >

> > Alison R

> >

>

[Guest guest]

You are unlikely to have much luck. Glutamate is an amino acid that is found in all animal protein. The better question might be why they react to glutamate -this could be a problem with breakdown to 5HTP (then serotonin, them melatonin) or with glutamate 2-3 dioxygenase down the more structural CNS degradation pathway.Hope this doesn't just confuse you.Ken.From: josephrabbit2000 <rowbotham.alison@...>Subject: Re: GravyAutism Treatment Date: Wednesday, 28 July, 2010, 12:51

Thanks Gill. I have looked at loads of gravies but to no avail. My DS reacts bady to glutamate (natural glutamate not just MSG). I just wondered if anyone else anything as an alternative.

Alison R

> >

> > My 2 1/2 year old is becoming more and more fussy with food. He is desperate for gravy. Can anyone share which gravy (if any) they get away with without adverse affects.

> >

> > Thanks

> >

> > Alison R

> >

>

[Guest guest]

Thanks Ken.  It makes sense.  Do you know which tests (if an

On 28 July 2010 14:43, KEN AITKEN <drken.aitken@...> wrote:

 

You are unlikely to have much luck. Glutamate is an amino acid that is found in all animal protein. The better question might be why they react to glutamate -this could be a problem with breakdown to 5HTP (then serotonin, them melatonin) or with glutamate 2-3 dioxygenase down the more structural CNS degradation pathway.

Hope this doesn't just confuse you.

Ken.

From: josephrabbit2000 <rowbotham.alison@...>Subject: Re: Gravy

Autism Treatment Date: Wednesday, 28 July, 2010, 12:51

 

Thanks Gill. I have looked at loads of gravies but to no avail. My DS reacts bady to glutamate (natural glutamate not just MSG). I just wondered if anyone else anything as an alternative.Alison R

> >> > My 2 1/2 year old is becoming more and more fussy with food. He is desperate for gravy. Can anyone share which gravy (if any) they get away with without adverse affects.> > > > Thanks

> > > > Alison R> >>

[Guest guest]

Thanks Ken.  It makes sense.  Do you know which tests (if an

On 28 July 2010 14:43, KEN AITKEN <drken.aitken@...> wrote:

 

You are unlikely to have much luck. Glutamate is an amino acid that is found in all animal protein. The better question might be why they react to glutamate -this could be a problem with breakdown to 5HTP (then serotonin, them melatonin) or with glutamate 2-3 dioxygenase down the more structural CNS degradation pathway.

Hope this doesn't just confuse you.

Ken.

From: josephrabbit2000 <rowbotham.alison@...>Subject: Re: Gravy

Autism Treatment Date: Wednesday, 28 July, 2010, 12:51

 

Thanks Gill. I have looked at loads of gravies but to no avail. My DS reacts bady to glutamate (natural glutamate not just MSG). I just wondered if anyone else anything as an alternative.Alison R

> >> > My 2 1/2 year old is becoming more and more fussy with food. He is desperate for gravy. Can anyone share which gravy (if any) they get away with without adverse affects.> > > > Thanks

> > > > Alison R> >>

[Guest guest]

Hi Alison, your e-mail seems to stop mid sentence.Ken

From: josephrabbit2000 <rowbotham.alison@ googlemail. com>Subject: Re: Gravy

Autism-Biomedical- Europe@grou ps.comDate: Wednesday, 28 July, 2010, 12:51

Thanks Gill. I have looked at loads of gravies but to no avail. My DS reacts bady to glutamate (natural glutamate not just MSG). I just wondered if anyone else anything as an alternative.Alison R

> >> > My 2 1/2 year old is becoming more and more fussy with food. He is desperate for gravy. Can anyone share which gravy (if any) they get away with without adverse affects.> > > > Thanks

> > > > Alison R> >>

[Guest guest]

Hi Alison, your e-mail seems to stop mid sentence.Ken

From: josephrabbit2000 <rowbotham.alison@ googlemail. com>Subject: Re: Gravy

Autism-Biomedical- Europe@grou ps.comDate: Wednesday, 28 July, 2010, 12:51

Thanks Gill. I have looked at loads of gravies but to no avail. My DS reacts bady to glutamate (natural glutamate not just MSG). I just wondered if anyone else anything as an alternative.Alison R

> >> > My 2 1/2 year old is becoming more and more fussy with food. He is desperate for gravy. Can anyone share which gravy (if any) they get away with without adverse affects.> > > > Thanks

> > > > Alison R> >>

[Guest guest]

It should read: do you know which tests (if any) would help identify either of these problems.

 

Charlie has had blood amino acid test done at hospital metabollic team (after much persistence from me) and the only one out of the ones they tested for which was out of range was glutamine - it was low although the Dr was not concerned (although the hospital consultants have no idea where I'm coming from) !

Is glutamate intolerence not a common problem for children on the spectrum or is it just usually MSG they need to avoid/

 

Many thanks - I'm eager to learn as much as I can with this.

 

Alison R

 

On 28 July 2010 16:39, KEN AITKEN <drken.aitken@...> wrote:

 

Hi Alison, 

your e-mail seems to stop mid sentence.

Ken

From: josephrabbit2000 <rowbotham.alison@ googlemail. com>Subject: Re: Gravy

Autism-Biomedical- Europe@grou ps.com Date: Wednesday, 28 July, 2010, 12:51

 

Thanks Gill. I have looked at loads of gravies but to no avail. My DS reacts bady to glutamate (natural glutamate not just MSG). I just wondered if anyone else anything as an alternative.Alison R

> >> > My 2 1/2 year old is becoming more and more fussy with food. He is desperate for gravy. Can anyone share which gravy (if any) they get away with without adverse affects.> > > > Thanks

> > > > Alison R> >>

[Guest guest]

Hi Alison,

There are different opinions.

Dr Amy Yasko puts a big emphasis on avoiding all glutamates sources (including

AKA and L-glutamine etc - while others believe these have benefits and see good

things).

I do well on GABA (Amy Yasko likes GABA and doesn't like glutamates) and I react

badly to MSG).

Sandy

[Guest guest]

Hi Sandy

 

I've actually ordered GABA - it arrived today so I'll give it a go.  Does the nutrigentics test give any indication to this?

 

Alison R

On 28 July 2010 17:16, Sandy and Tim <sandyandtim@...> wrote:

 

Hi Alison,There are different opinions.Dr Amy Yasko puts a big emphasis on avoiding all glutamates sources (including AKA and L-glutamine etc - while others believe these have benefits and see good things).

I do well on GABA (Amy Yasko likes GABA and doesn't like glutamates) and I react badly to MSG). Sandy

[Guest guest]

Hi Alison,

From memory it's one of the things recommended at the start (we weren't sure

about it ourselves at first) but I am a bit ADD and I am noticeably more focused

(so Tim says) when I take GABA.

I'm not sure if some genes indicate a need for GABA (Eddie's didn't). As with a

lot of Yasko stuff it is low dose (Yasko is lots of things but mostly low dose).

Eddie doesn't take it any more - he doesn't take much now - but I take GABA :-)

>

> >

> >

> > Hi Alison,

> >

> > There are different opinions.

> > Dr Amy Yasko puts a big emphasis on avoiding all glutamates sources

> > (including AKA and L-glutamine etc - while others believe these have

> > benefits and see good things).

> > I do well on GABA (Amy Yasko likes GABA and doesn't like glutamates) and I

> > react badly to MSG).

> > Sandy

> >

> >

> >

>

[Guest guest]

The role of glutamate is complex and the relationship between central and peripheral levels is only just becoming better understood. This is linked to differences in the aquaporin-4 channels in cell membranes. There is some evd\idence for AMPA receptor abnormalities in some cases ans also of df\efects in the aspartate-glutamate carrier SLC25A12 gene.You probably want to look at some of the work on the low glutamate (AKA the GARD) diet. I am off on hol now but will pick up on my return.Ken

From: josephrabbit2000 <rowbotham.alison@ googlemail. com>Subject: Re: Gravy

Autism-Biomedical- Europe@grou ps.com Date: Wednesday, 28 July, 2010, 12:51

Thanks Gill. I have looked at loads of gravies but to no avail. My DS reacts bady to glutamate (natural glutamate not just MSG). I just wondered if anyone else anything as an alternative.Alison R

> >> > My 2 1/2 year old is becoming more and more fussy with food. He is desperate for gravy. Can anyone share which gravy (if any) they get away with without adverse affects.> > > > Thanks

> > > > Alison R> >>

[Guest guest]

Hi,

We like gravy too but dont have bisto anymore

You can make a really lovely gravy if you make a pot roast (chicken is good but

a nice fatty piece of beef is our favourite) i brown veg (carrots, onions,

leeks, garlic, courgettes, butternut squash etc) off in lard, dripping, duck fat

or similar, same with meat then chuck in pot with some fluid (water/wine or

leftover veg cooking juice) throw in some herbs, salt and pepper then just cook

for couple of hours. When cooked take the meat out and some of the veg then

'push' the soft veg through a sieve. Pour the liquid and sieved veg into a

blender and mix it up. It should be thick and brown. I used to give it to nic

and the rest of us would have bisto but they all like it now

If it's too runny you could thicken it with almond flour if you like

hope this helps

jane

x

P.S if your little one turns his nose up you could always transition slowly to

real gravy by mixing it in with his bisto and over time gradually increasing the

proportion of the 'good' stuff!

> >

> > My 2 1/2 year old is becoming more and more fussy with food. He is

desperate for gravy. Can anyone share which gravy (if any) they get away with

without adverse affects.

> >

> > Thanks

> >

> > Alison R

> >

>

[Guest guest]

God that sounds gorgeous, got up early this morning and now want a large fried

breakfast.

Yum

Eileen

> > >

> > > My 2 1/2 year old is becoming more and more fussy with food. He is

desperate for gravy. Can anyone share which gravy (if any) they get away with

without adverse affects.

> > >

> > > Thanks

> > >

> > > Alison R

> > >

> >

>

[Guest guest]

God that sounds gorgeous, got up early this morning and now want a large fried

breakfast.

Yum

Eileen

> > >

> > > My 2 1/2 year old is becoming more and more fussy with food. He is

desperate for gravy. Can anyone share which gravy (if any) they get away with

without adverse affects.

> > >

> > > Thanks

> > >

> > > Alison R

> > >

> >

>

[Guest guest]

Is it possible to substitute another flour for wheat flour in a regular gravy

recipe? If so, which flour is best? I figured I'd try rice.

Thanks,

Marci

[Guest guest]

Gluten Free Turkey Gravy (from Roasted Turkey) - http://www.gfreefoodie.com/recipes/detail/491/I know I'm sending a lot of links lately - but you guys are looking for info on topics we've covered - hope it helps - KC PomeringG-Free FoodieFrom: Sara LeeKing

<sara.leeking@...>Subject: Re: [ ] gravy Date: Monday, November 22, 2010, 2:52 PM

I would try a starch, like cornstarch or tapioca starch, before trying rice flour in gravy. I feel the rice flour may not produce the nicest texture. From: Marci Riseman <mriseman@...>Celiac List < >Sent: Mon, November 22, 2010 2:46:15 PMSubject:

[ ] gravy

Is it possible to substitute another flour for wheat flour in a regular gravy

recipe? If so, which flour is best? I figured I'd try rice.

Thanks,

Marci

[Guest guest]

I always use cornstarch. Even used it before I was celiac.

CA Oma 3

From: sara.leeking@...Date: Mon, 22 Nov 2010 14:52:23 -0800Subject: Re: [ ] gravy

I would try a starch, like cornstarch or tapioca starch, before trying rice flour in gravy. I feel the rice flour may not produce the nicest texture.

From: Marci Riseman <mriseman@...>Celiac List < >Sent: Mon, November 22, 2010 2:46:15 PMSubject: [ ] gravy

Is it possible to substitute another flour for wheat flour in a regular gravy recipe? If so, which flour is best? I figured I'd try rice.Thanks,Marci