This video had my vote until he used ketchup.

Awwwww, hell the kethup was simply a suggestion for those whose knowledge of spices and their compliments are limited to what they can find in a bottle in their bachelor's/bachelorete's fridgy-widge.

This is the beginnings of roux, a yummy topping to buscuits and ham, or a basis for Chinese stir-fry sauces..(w/ corn starch or gluten not flour)

-any one who does not know a basic gravy, should treat this little lesson as a message from the gods....the gods of survival, the gods of your grandmothers, the gods who would, that all fast food and microwaves be ground into dust.........

"Foist you make a roux"

That's how my New Orleans-born grandmother taught me to cook. That's right -- Everything starts with a roux. Use a well-seasoned black iron skillet, maybe you've just browned the meat in it anyway so it's got the good 'dregs'. Choggies' right, no teflon or aluminum. Equal parts butter and flour, depending on how much gravy or sauce you want to make. The butter should sizzle before you slowly add the flour, stirring constantly. A light chicken gravy doesn't saute' too long, but darker beef gravy can get browner. Add a little hot, hot water, then some stock (yes, canned is OK to shorten prep time!). Then raise heat to boiling and reduce, and you can stop stirring. Now you don't just have gravy, you can add your cooked meat, browned onions, celery, peppers or other vegetables to simmer. Go ahead and make you some nice <ahref="http://www.gumbopages.com/food/jambalaya.html">Jambalaya, D'at's good for you!

Hey what's wrong with teflon? If you're putting ketchup in your gravy then using a teflon pan is hardly your worst sin. Just make sure to buy a heavy one with a thick base for even heat.

And no, canned stock or bouillon is never an option. It's filled with MSG and sugar. Yuck. Just keep a stash of home-made stock in the freezer at all times, it's dead-easy to make and tastes infinitely better. And prep time is not much longer than canned.

*dead

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