Thread: Really yellow gravy

"Myrl Jeffcoat" <[email protected]> wrote in message
news:[email protected]...
>I have just returned home from a delightful trip to Amish country in
> Lancaster PA. While there I filled up on wonderful Amish/Pennsylvania
> Dutch food.
>
> One of the best meals was a simple hot turkey sandwich, with gravy.
> The gravy seemed fairly traditional or usual for that kind of meal,
> but was more "golden" yellow than I've seen in the past. What do you
> guys think may have been the ingredient to make that so? I wondered
> if a bit of tumeric had been added, but also wonder if there are other
> possibilities.
>
> Myrl Jeffcoat

turmeric or curry would be the first thing that comes to mind. Or maybe food
coloring, either on it's own or part of another ingredient (like a chicken base).

kimberly

"Myrl Jeffcoat" <[email protected]> wrote in message
news:[email protected]...
>I have just returned home from a delightful trip to Amish country in
> Lancaster PA. While there I filled up on wonderful Amish/Pennsylvania
> Dutch food.
>
> One of the best meals was a simple hot turkey sandwich, with gravy.
> The gravy seemed fairly traditional or usual for that kind of meal,
> but was more "golden" yellow than I've seen in the past. What do you
> guys think may have been the ingredient to make that so? I wondered
> if a bit of tumeric had been added, but also wonder if there are other
> possibilities.
>
> Myrl Jeffcoat

turmeric or curry would be the first thing that comes to mind. Or maybe food
coloring, either on it's own or part of another ingredient (like a chicken base).

kimberly

In article
<[email protected]>,
Myrl Jeffcoat <[email protected]> wrote:

> One of the best meals was a simple hot turkey sandwich, with gravy.
> The gravy seemed fairly traditional or usual for that kind of meal,
> but was more "golden" yellow than I've seen in the past. What do you
> guys think may have been the ingredient to make that so? I wondered
> if a bit of tumeric had been added, but also wonder if there are other
> possibilities.

Did it taste different than the hot turkey sandwiches from your past?
Restaurant style hot turkey sandwiches from my past are one of my
fondest memories. The gravy color was generally rich tan.
Hot turkey and hot roast beef sandwiches seem to be things of the past.
What a misfortune!

leo

In article
<[email protected]>,
Myrl Jeffcoat <[email protected]> wrote:

> One of the best meals was a simple hot turkey sandwich, with gravy.
> The gravy seemed fairly traditional or usual for that kind of meal,
> but was more "golden" yellow than I've seen in the past. What do you
> guys think may have been the ingredient to make that so? I wondered
> if a bit of tumeric had been added, but also wonder if there are other
> possibilities.

Did it taste different than the hot turkey sandwiches from your past?
Restaurant style hot turkey sandwiches from my past are one of my
fondest memories. The gravy color was generally rich tan.
Hot turkey and hot roast beef sandwiches seem to be things of the past.
What a misfortune!

leo

On May 13, 11:55*pm, Leonard Blaisdell <leoblaisd...@sbcglobal.net>
wrote:

> Did it taste different than the hot turkey sandwiches from your past?
> Restaurant style hot turkey sandwiches from my past are one of my
> fondest memories. The gravy color was generally rich tan.
> Hot turkey and hot roast beef sandwiches seem to be things of the past.
> What a misfortune!
>
> leo


Leo - The hot turkey sandwiches I remember also had a light tan
color. But this gravy was distinctly more golden yellow (almost maise
colored). The flavor was a tad more savory.

I noted several places like this one in the Pennsylvania area. They
have the title, "DINER" but usually have an individual's name to
preface that. I suspect they are franchises, that have a slightly
1950ish look and feel to them. This one In Lancaster County, boasted
Pennsylvania Dutch cooking.

Myrl Jeffcoat

On May 13, 11:55*pm, Leonard Blaisdell <leoblaisd...@sbcglobal.net>
wrote:

> Did it taste different than the hot turkey sandwiches from your past?
> Restaurant style hot turkey sandwiches from my past are one of my
> fondest memories. The gravy color was generally rich tan.
> Hot turkey and hot roast beef sandwiches seem to be things of the past.
> What a misfortune!
>
> leo


Leo - The hot turkey sandwiches I remember also had a light tan
color. But this gravy was distinctly more golden yellow (almost maise
colored). The flavor was a tad more savory.

I noted several places like this one in the Pennsylvania area. They
have the title, "DINER" but usually have an individual's name to
preface that. I suspect they are franchises, that have a slightly
1950ish look and feel to them. This one In Lancaster County, boasted
Pennsylvania Dutch cooking.

Myrl Jeffcoat

On Tue 13 May 2008 09:56:02p, Myrl Jeffcoat told us...

> I have just returned home from a delightful trip to Amish country in
> Lancaster PA. While there I filled up on wonderful Amish/Pennsylvania
> Dutch food.
>
> One of the best meals was a simple hot turkey sandwich, with gravy.
> The gravy seemed fairly traditional or usual for that kind of meal,
> but was more "golden" yellow than I've seen in the past. What do you
> guys think may have been the ingredient to make that so? I wondered
> if a bit of tumeric had been added, but also wonder if there are other
> possibilities.
>
> Myrl Jeffcoat

I doubt it was turmeric. Any significant amount of that would be
pronounced in the flavor. The same for curry powder. You would notice.
Some commercial chicken/turkey stock bases have a decidedly yellow color to
them. I don't know if it's artificial, but I have seen yellowish gravy in
places before.

Traditionally, a poultry gravy would range from light tan to bordering on
brown.

I experienced something similar with another food and still have never
figured it out. There was a favorite breakfast place back in OH that
served delicious pancakes. When you cut into the pancake, it was decidedly
yellow in color. I asked the owner about them and he said they used a mix,
but didn't tell me the brand or where it came from. They were excellent
pancakes, but I'll never figure out the color. :-)

--
Wayne Boatwright
-------------------------------------------
Wednesday, 05(V)/14(XIV)/08(MMVIII)
-------------------------------------------
Countdown till Memorial Day
1wks 4dys 18hrs 20mins
-------------------------------------------
I am the girl-next-door's imaginary
boyfriend.
-------------------------------------------

On Tue 13 May 2008 09:56:02p, Myrl Jeffcoat told us...

> I have just returned home from a delightful trip to Amish country in
> Lancaster PA. While there I filled up on wonderful Amish/Pennsylvania
> Dutch food.
>
> One of the best meals was a simple hot turkey sandwich, with gravy.
> The gravy seemed fairly traditional or usual for that kind of meal,
> but was more "golden" yellow than I've seen in the past. What do you
> guys think may have been the ingredient to make that so? I wondered
> if a bit of tumeric had been added, but also wonder if there are other
> possibilities.
>
> Myrl Jeffcoat

I doubt it was turmeric. Any significant amount of that would be
pronounced in the flavor. The same for curry powder. You would notice.
Some commercial chicken/turkey stock bases have a decidedly yellow color to
them. I don't know if it's artificial, but I have seen yellowish gravy in
places before.

Traditionally, a poultry gravy would range from light tan to bordering on
brown.

I experienced something similar with another food and still have never
figured it out. There was a favorite breakfast place back in OH that
served delicious pancakes. When you cut into the pancake, it was decidedly
yellow in color. I asked the owner about them and he said they used a mix,
but didn't tell me the brand or where it came from. They were excellent
pancakes, but I'll never figure out the color. :-)

--
Wayne Boatwright
-------------------------------------------
Wednesday, 05(V)/14(XIV)/08(MMVIII)
-------------------------------------------
Countdown till Memorial Day
1wks 4dys 18hrs 20mins
-------------------------------------------
I am the girl-next-door's imaginary
boyfriend.
-------------------------------------------

On Tue 13 May 2008 11:55:10p, Leonard Blaisdell told us...

> In article
> <[email protected]>,
> Myrl Jeffcoat <[email protected]> wrote:
>
>> One of the best meals was a simple hot turkey sandwich, with gravy.
>> The gravy seemed fairly traditional or usual for that kind of meal,
>> but was more "golden" yellow than I've seen in the past. What do you
>> guys think may have been the ingredient to make that so? I wondered
>> if a bit of tumeric had been added, but also wonder if there are other
>> possibilities.
>
> Did it taste different than the hot turkey sandwiches from your past?
> Restaurant style hot turkey sandwiches from my past are one of my
> fondest memories. The gravy color was generally rich tan.
> Hot turkey and hot roast beef sandwiches seem to be things of the past.
> What a misfortune!
>
> leo

Back in the 1950s, even dimestores and drugstores with a sandwich bar
served rather good hot turkey and hot roast beef sandwiches. It is sad
that they're a thing of the past.

--
Wayne Boatwright
-------------------------------------------
Wednesday, 05(V)/14(XIV)/08(MMVIII)
-------------------------------------------
Countdown till Memorial Day
1wks 4dys 18hrs 15mins
-------------------------------------------
Oxymoron: Smart Bomb.
-------------------------------------------

On Tue 13 May 2008 11:55:10p, Leonard Blaisdell told us...

> In article
> <[email protected]>,
> Myrl Jeffcoat <[email protected]> wrote:
>
>> One of the best meals was a simple hot turkey sandwich, with gravy.
>> The gravy seemed fairly traditional or usual for that kind of meal,
>> but was more "golden" yellow than I've seen in the past. What do you
>> guys think may have been the ingredient to make that so? I wondered
>> if a bit of tumeric had been added, but also wonder if there are other
>> possibilities.
>
> Did it taste different than the hot turkey sandwiches from your past?
> Restaurant style hot turkey sandwiches from my past are one of my
> fondest memories. The gravy color was generally rich tan.
> Hot turkey and hot roast beef sandwiches seem to be things of the past.
> What a misfortune!
>
> leo

Back in the 1950s, even dimestores and drugstores with a sandwich bar
served rather good hot turkey and hot roast beef sandwiches. It is sad
that they're a thing of the past.

--
Wayne Boatwright
-------------------------------------------
Wednesday, 05(V)/14(XIV)/08(MMVIII)
-------------------------------------------
Countdown till Memorial Day
1wks 4dys 18hrs 15mins
-------------------------------------------
Oxymoron: Smart Bomb.
-------------------------------------------

On Tue, 13 May 2008 21:56:02 -0700 (PDT), Myrl Jeffcoat wrote:

> I have just returned home from a delightful trip to Amish country in
> Lancaster PA. While there I filled up on wonderful Amish/Pennsylvania
> Dutch food.
>
> One of the best meals was a simple hot turkey sandwich, with gravy.
> The gravy seemed fairly traditional or usual for that kind of meal,
> but was more "golden" yellow than I've seen in the past. What do you
> guys think may have been the ingredient to make that so? I wondered
> if a bit of tumeric had been added, but also wonder if there are other
> possibilities.
>
> Myrl Jeffcoat

It is probably Amish butter gravy.

jay

On Tue, 13 May 2008 21:56:02 -0700 (PDT), Myrl Jeffcoat wrote:

> I have just returned home from a delightful trip to Amish country in
> Lancaster PA. While there I filled up on wonderful Amish/Pennsylvania
> Dutch food.
>
> One of the best meals was a simple hot turkey sandwich, with gravy.
> The gravy seemed fairly traditional or usual for that kind of meal,
> but was more "golden" yellow than I've seen in the past. What do you
> guys think may have been the ingredient to make that so? I wondered
> if a bit of tumeric had been added, but also wonder if there are other
> possibilities.
>
> Myrl Jeffcoat

It is probably Amish butter gravy.

jay

"Myrl Jeffcoat" <[email protected]> wrote in message
news:[email protected]...
>I have just returned home from a delightful trip to Amish country in
> Lancaster PA. While there I filled up on wonderful Amish/Pennsylvania
> Dutch food.
>
> One of the best meals was a simple hot turkey sandwich, with gravy.
> The gravy seemed fairly traditional or usual for that kind of meal,
> but was more "golden" yellow than I've seen in the past. What do you
> guys think may have been the ingredient to make that so? I wondered
> if a bit of tumeric had been added, but also wonder if there are other
> possibilities.
>
> Myrl Jeffcoat

I'm guessing butter, and plenty of it. Somehow I can't see turmeric being
used in Pennsylvania Dutch kitchens!

And oh, those wonderful hot turkey/chicken and gravy sandwiches of bygone
days ...

Felice

"Myrl Jeffcoat" <[email protected]> wrote in message
news:[email protected]...
>I have just returned home from a delightful trip to Amish country in
> Lancaster PA. While there I filled up on wonderful Amish/Pennsylvania
> Dutch food.
>
> One of the best meals was a simple hot turkey sandwich, with gravy.
> The gravy seemed fairly traditional or usual for that kind of meal,
> but was more "golden" yellow than I've seen in the past. What do you
> guys think may have been the ingredient to make that so? I wondered
> if a bit of tumeric had been added, but also wonder if there are other
> possibilities.
>
> Myrl Jeffcoat

I'm guessing butter, and plenty of it. Somehow I can't see turmeric being
used in Pennsylvania Dutch kitchens!

And oh, those wonderful hot turkey/chicken and gravy sandwiches of bygone
days ...

Felice

jay <[email protected]> wrote:

> It is probably Amish butter gravy.

Did you just pick that term out of your ass, or what?

-sw

jay <[email protected]> wrote:

> It is probably Amish butter gravy.

Did you just pick that term out of your ass, or what?

-sw

Myrl Jeffcoat <[email protected]> wrote:

> I have just returned home from a delightful trip to Amish country in
> Lancaster PA. While there I filled up on wonderful Amish/Pennsylvania
> Dutch food.
>
> One of the best meals was a simple hot turkey sandwich, with gravy.
> The gravy seemed fairly traditional or usual for that kind of meal,
> but was more "golden" yellow than I've seen in the past. What do you
> guys think may have been the ingredient to make that so? I wondered
> if a bit of tumeric had been added, but also wonder if there are other
> possibilities.

Turkey Devonshire (Open faced turkey sandwich with sauce) is very
common there in central Pennsylvania. It's a basic white sauce with
cheese and turkey/chicken stock added.

Otherwise I'd guess it was just made with chicken bouillon if you
don't think there was any cheese in it.

-sw

Myrl Jeffcoat <[email protected]> wrote:

> I have just returned home from a delightful trip to Amish country in
> Lancaster PA. While there I filled up on wonderful Amish/Pennsylvania
> Dutch food.
>
> One of the best meals was a simple hot turkey sandwich, with gravy.
> The gravy seemed fairly traditional or usual for that kind of meal,
> but was more "golden" yellow than I've seen in the past. What do you
> guys think may have been the ingredient to make that so? I wondered
> if a bit of tumeric had been added, but also wonder if there are other
> possibilities.

Turkey Devonshire (Open faced turkey sandwich with sauce) is very
common there in central Pennsylvania. It's a basic white sauce with
cheese and turkey/chicken stock added.

Otherwise I'd guess it was just made with chicken bouillon if you
don't think there was any cheese in it.

-sw

Myrl Jeffcoat <[email protected]> wrote:

> I noted several places like this one in the Pennsylvania area. They
> have the title, "DINER" but usually have an individual's name to
> preface that. I suspect they are franchises, that have a slightly
> 1950ish look and feel to them. This one In Lancaster County, boasted
> Pennsylvania Dutch cooking.

Again, a Turkey Devonshire is classic PA diner food. Was there
bacon under/over the turkey?

-sw