mashed potato, chicken gravy

Maybe it's turkey gravy. I'm terrible for not marking frozen packages. Doesn't matter, it sure is good. Two of these and a peach is all that I had all day and it is so amazing, so satisfying that I could do the exact same thing again today. It doesn't look like much, no color, but it has two tablespoons butter in it and the same amount of fortified wine and those two things with all that starch and poultry flavor with a bit of herbs go a very long way for slathering on by forkful an engaging and satisfying landscape of flavor and fat-satisfaction all across the inside of your mouth down your throat and filling your stomach to red mark full.

When one encounters this combination as one of three or four things on a plate the abundance taken for granted and handled so casually really is astonishing. 

The ricer is brilliantly automatic while still being manual and so fast and easy and perfect it feels like cheating. 

Before I dropped Facebook somebody wrote, "How do you make gravy?" Seemed an odd question asked on the internet when one can inquire [gravy] and have it answered  and with pictures a hundred times on places like this right here.

Gravy is a sauce started with equal parts fat and flour until cooked, about one minute. With additional spices or herbs, the ones that you like in the amount that suits you. A liquid is added while stirring forming an emulsion of fat and greater amount of combined liquids, stock, broth, milk, wine, water, when whisked the liquids are held together mostly by the starch but also emulsifying ingredients as mustard and sometimes even egg. The following ratios are foolproof.

1 Tablespoon butter
1 Tablespoon flour (level measured tablespoon).
1 Cup chicken or turkey broth or stock

[salt, pepper, chile flakes or powder, garlic powder, nutmeg, oregano, cumin, ground coriander seed, ground mustard seed, Worcestershire sauce, soy sauce, wine any type, Sriracha sauce, any dry herb, what have you, whatever flavor addition you like but in moderation]

This forms a bubbling sludge. Remove from heat. Whisk or rapidly stir in liquid in 1-2-3 stages, return to heat. Another minute. 

Boil. Done. Gravy is fast.

The sauce thickens to boiling and thickens slightly more as it cools.  

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