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  2. How to Thicken Gravy in a Pinch So It's Rich and Creamy - AOL

    www.aol.com/thicken-gravy-pinch-rich-creamy...

    Cook the Gravy Longer. You can always start by cooking the gravy a little bit longer to thicken it. Allow the gravy to simmer, uncovered, on the stove—the extra time will help the liquid to ...

  3. How to thicken gravy, according to a James Beard Award ... - AOL

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    You usually need less cornstarch to thicken your gravy compared to flour," Grant explains. "On the other hand, flour gives the gravy a richer texture and flavor, especially if you start with a ...

  4. How to Easily Thicken Sauces and Gravy - AOL

    www.aol.com/lifestyle/easily-thicken-sauces...

    Dinner is ready but the gravy is thin and watery. Don’t fret, we’ve got solutions. All you need is a little flour or cornstarch and your gravy will be golden.

  5. List of accompaniments to french fries - Wikipedia

    en.wikipedia.org/wiki/List_of_accompaniments_to...

    A traditional way of serving accompanied fries at food carts (grilli) is makkaraperunat (literally, "sausage potatoes"), a dish consisting of deep-fried slices of sausage and crinkle-cut fries mixed together and usually served in either a paper or styrofoam tray. The dish probably originated in the early 1960s.

  6. Sonofabitch stew - Wikipedia

    en.wikipedia.org/wiki/Sonofabitch_stew

    some flour to thicken the sauce; lemon juice at the end, before serving; salt, pepper, spices; Frank X. Tolbert's 1962 history of chili con carne, A Bowl of Red, discusses sonofabitch stew as well. [1] Tolbert suggests that the chuck wagon cooks borrowed the idea for the stew from the cooking of the Plains Indians. He also specifies a recipe ...

  7. Currywurst - Wikipedia

    en.wikipedia.org/wiki/Currywurst

    Currywurst Currywurst lightly topped with curry and served with French fries. Type Bratwurst Place of origin Germany Created by Herta Heuwer Invented c. 1949 Serving temperature 70°C Main ingredients Pork sausage, curry ketchup Media: Currywurst Currywurst is a fast food dish of German origin consisting of sausage with curry ketchup. It was invented in 1949 by Herta Heuwer, who began selling ...

  8. How to Thicken Gravy - AOL

    www.aol.com/lifestyle/thicken-gravy-151551641.html

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  9. Rookworst - Wikipedia

    en.wikipedia.org/wiki/Rookworst

    A recipe from a Dutch cookbook of 1940 gives the proportions of ground meat as 4 parts of pork to 3 parts of veal and 3 parts of bacon. The mixture is salted and saltpeter, sugar and nutmeg are added before the meat is forced into pig intestines. The sausages are air-dried at 12 to 15 degrees C and then smoked at 18 to 20 degrees C. [8]