I’m a gravy animal. I like gravy on anything. In my world gravy deserves the coveted foundational spot on the food pyramid. But the pyramid I grew up with has been has been replaced with something bizarre. I first encountered this new layout at Kroger when I saw some strange crop circle-esque food diagram.
I couldn’t decipher this new age pyramid as there is no base to build on. That’s not a proper food pyramid. I learned about nutrition from Slim Goodbody, the stalwart, creepy body suit wearing crusader. Mr. Goodbody may not be a gravy advocate, but I’m not deterred.
I’m such a gravy proponent that years ago I used to have listeners consume a thirty-two ounce glass of cream gravy when I was a disc jockey. If you are a radio personality and need a game that is devoid of originality but will make some listeners say, “Eww,” you can steal this bit that I undoubtedly stole from some unimaginative liner jock who used it as a vehicle to giveaway blue plate lunches during his lunchtime request hour. It’s amazing the lengths some people go to score a CD from some never was band like Zug Izland. Remember that band? Me neither.
I’m definitely no expert on sauces, but I have gained enough experience to make a half decent gel of grease and flour. Making roux for gumbo is a skill I have yet to perfect. Gravy is easy. At least for me, death-defying dark roux is not only challenging, but all of that stirring can be exhausting.
I love a really dark roux, but I have had gumbo where the roux was scorched. Needless to say, that restaurant isn’t around anymore. When I make a roux, I always plan on making it the color of dark chocolate. Once it looks like peanut butter I start getting nervous, and I invariably chicken out when the roux almost looks like milk chocolate.
Justin Wilson terrifies me with this über-dark roux. I can’t find the rest of the clip to see if the gumbo turned out. I’m certain it was perfect, but next time I set out to make a dark roux, I’ll have to battle another bout of flop sweat or I’ll get tired and ditch the whole gumbo idea and bust open a can of biscuits and make a pan of cream gravy.