Penguin4x4

As Sean mentioned though, it isn't necessary (but I like to use it anyway)

when I make fried chicken, I always make a (bacon dripping) roux thickened chicken stock gravy (flavored with whatever I seasoned the chicken with) for the mashed potatoes. YUMMY.

~ 1/8c per cup of milk. Need a heavy tbsp of fat in the pan for the 1/8c of flour. So 2 parts flour, 1 part fat? I've always used equal portions

What is wrong with bacon or sausage fat? Concurrent posting AND the solution. Personally I like sausage in my white gravy so I just fry up some bulk sausage and make the gravy with that. Can still put it on top of chix fried steak. I know it isn't right to the Southerners, but its better anyways. Most Southern refrigerators will have a jar of bacon drippings in 'em. Makes some gooooood gravy...

Mmmmm

Its basically just roux thickened whole milk or half and half. On CFS I prefer brown gravy, which is roux thickened beef stock.

its also healthier than peanut oil, however, if you deep fry properly the difference is insignificant On second thought I might be talking out of my ass on that one. Just keep the temperature hot and you'll be fine

Soybean oil is half the price of peanut oil, with a comparable smoke point and neutral flavor

Motherfucking bill for tuition? Oh, hell no

THERE CAN ONLY BE ONE!

And now Seagate just bought up Samsung's HDD division what is this, Highlander?

god damnit donald trump shut the fuck up

Check out the new Chevrolet Taurus

Apparently there's a movie coming out called Dylan Dog: Dead of Night. Its also premiering April 29. Fucking creepy...

Sean, is there something in the water in Madison?

http://www.hammacher.com/Product/11838 :roflmao: :roflmao: