Curt, I have always wondered about using a fattie for making gravy - one question - is there enough fat left to render out from the fattie to make a good roux?
Thanks - L-M
Ron - you and I are thinking along the same lines....
Curt - saw your answe to Ron - Thanks
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Last edited by LMAJ; 09-24-2007 at 03:50 PM..
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