MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Brun Sovs (Brown Gravy)
Categories: Danish, Sauces
Yield: 1 Batch

50 g Butter; melted
1/2 dl Flour; up to 1 dl
5 dl Water; from the potatoes if
-peeled (approximate)
Milk
Ketchup
Salt & pepper

Melt butter. Stir flour into the butter. Some gravy browning
(drippings?), ketchup, salt, and pepper, and other spices, if wanted.
Boil and stir, control viscosity with water or milk if too dark brown.

Recipe by Archon

Recipe FROM: <https://web.archive.org/web/20170328103619/
http://recfoodcooking.org/sigs/Archon/
Brun%20Sovs%20-%20Brown%20Gravy.html>

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Ben Collver wrote to All <=-

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Brun Sovs (Brown Gravy)
Categories: Danish, Sauces
Yield: 1 Batch

50 g Butter; melted
1/2 dl Flour; up to 1 dl
5 dl Water; from the potatoes if
-peeled (approximate)

What is that in US measures?

Here's one I make in a non-vegan version using beef stock/broth instead
of the water. Makes a great hot roast beast sandwich. Or dipper for a
"French" dip sandwich. Doubles well.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Brown Gravy
Categories: Sauces, Nuts, Vegan
Yield: 2 Cups

2 c Warm water
1 tb Raw cashew pieces; rinsed
1 tb Onion powder
2 tb Cornstarch or arrowroot
3 tb Soy sauce
3 cl Garlic pressed or
1/2 ts Garlic powder
1/8 ts Fresh ground black pepper
1 1/2 tb Parsley flakes (opt)

Place 1/2 cup warm water and all of the ingredients except
the parsley in a blender or food processor and blend until
smooth and creamy.

When creamy, add 1 1/2 cups more warm water and blend. Pour
into a saucepan and cook over medium heat, stirring
constantly, until thick, about 5 minutes. Add the parsley
flakes for color after cooking if desired.

Makes 2 cups.

From "The New Mcdougall Cookbook" by John and Mary McDougall

From: http://www.recipesource.com

Uncle Dirty Dave's Archives

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... I hurt myself making dinner yesterday... frostbite.
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Re: Brun Sovs (Brown Gravy)
By: Dave Drum to Ben Collver on Wed Apr 03 2024 06:01 am

Revising the ingredients in Meal-Master with Alt+E, Alt+U, and an
Approximate Equivalents table, i get:

1/4 c Butter
3 tb Flour; up to 7 tb
2 c Water; +2 tb

From recipesource.com:

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Approximate Equivalents
Categories: Info/tips
Yield: 59 Lines

MMMMM--------------------MEASURE EQUIVALENTS-------------------------
3 ts : 1 tb
16 tb : 1 c
1/4 c : 4 tb
1/3 c : 5-1/3 tb
2 c : 1 pt
4 c : 1 qt
2 pt : 1 qt
1 1/2 fl : 1 jigger

MMMMM---------------------WEIGHT EQUIVALENTS--------------------------
1 oz : 25 g
1/8 oz : 1 g; 0.035 oz
1 oz : 28.35 g
1 lb : 453.6 g
2 1/4 lb : 1 kg

MMMMM--------------------PRODUCT EQUIVALENTS-------------------------
3 1/2 c : 1 lb brown sugar
2 1/4 c : 1 lb granulated sugar
3 3/4 c : 1 lb powdered sugar
2 c : 1 lb butter
2 c : 1 lb shortening
4 1/2 c : 1 lb cheese; grated
3 3/4 c : 1 lb flour
3 1/3 c : 1 lb whole wheat flour
3 1/4 c : 1 lb corn meal
3 c : 1 lb raisins; seeded
2 2/3 c : 1 lb dates; pitted
3 1/2 c : 1 lb dates; unpitted

MMMMM----------------------CAN EQUIVALENTS---------------------------
1 1/2 c : #1 can
2 1/2 c : #2 can
3 1/2 c : #2-1/2 can
4 c : #3 can
13 c : #10 can

MMMMM---------------------OTHER EQUIVALENTS--------------------------
4 1/2 c : 3 lb chicken; cooked/diced
- (1-1/2 lb)
2 tb : Cocoa 1 chocolate square
1 c : Uncooked macaroni
- (1-2/3 c cooked)
1 lb : Uncooked meat
- (1-2/3 cooked)
1 c Uncooked rice;
- (3 c cooked)
1 c Uncooked spaghetti; cooked


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Ben Collver wrote to Dave Drum <=-

Revising the ingredients in Meal-Master with Alt+E, Alt+U, and an Approximate Equivalents table, i get:

1/4 c Butter
3 tb Flour; up to 7 tb
2 c Water; +2 tb

From recipesource.com:

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Approximate Equivalents
Categories: Info/tips
Yield: 59 Lines

Sort of nifty - except there is no volume chart. Like:

1 cup = 8 fl oz = 236.6 mL

or

FLUID OUNCES.MILLILITERS
1 fl oz. 29.57 mL
2 fl oz. 59.15 mL
3 fl oz. 88.72 mL
4 fl oz. 118.29 mL

Bv)=

I use my search engine when banging in recipes from Yurp, Oz and S.E. Asia/Japan to get U.S. equivalents and I often round to the nearest
U.S. equivalent cuz cooking ain't rocket science (unless you're doing
espresso.

Some of the recipe sources I use (Saveur, New York Times, etc. post
their recipes with the conversions already done and listed. Others,
like Taste of Home do not. And RusCuisine.com will let you download/ view/cut&paste recipes in either US or metric measures.

Fortunately teaspoons and tablespoons are the same in either system
and a pint's a pound the world arond. Bv)=

RusCuisine is a good source for "Authentic Russian Recipes, Cuisine and Cooking" run by Olga Timohinka - http://www.ruscuisine.com/recipes/

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Tkemali (Georgian Pickled Plum Sauce)
Categories: Fruits, Herbs, Chilies, Vegetables
Yield: 5 servings

1 lb (454 g) plums / cherry plums
1 Garlic head
1 c (237 mL) water
1 ts Cinnamon
1 ts Coriander
1 bn Cilantro
1 bn Dill
Hot red pepper
Salt

Tkemali is a Georgian sauce and every Georgian woman
makes it in her own way and has her small secrets.

METHOD: Pour water over plums and cook for 30-40
minutes. 15 minutes before finishing, add finely chopped
cilantro and dill. Then grate the mixture through a
sieve (bones and peel will be left). Cook mashed plums
until dense on low heat, add ground garlic, coriander
and cinnamon, pepper and salt, bring to a boil and cool
down.

Cuisine: Georgian

Source: Olga Timokhina

RECIPE FROM: http://www.ruscuisine.com

Uncle Dirty Dave's Archives

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//Hello Dave,//

on *04.04.24* at *10:58:00* You wrote in area *COOKING*
to *Ben Collver* about *"Chart was:Brun Sovs (Brow"*.

Tkemali (Georgian Pickled Plum Sauce)
Categories: Fruits, Herbs, Chilies, Vegetables
Yield: 5 servings

1 lb (454 g) plums / cherry plums
1 Garlic head
1 c (237 mL) water
1 ts Cinnamon
1 ts Coriander
1 bn Cilantro
1 bn Dill
Hot red pepper
Salt
Tkemali is a Georgian sauce and every Georgian woman
makes it in her own way and has her small secrets.
METHOD: Pour water over plums and cook for 30-40
minutes. 15 minutes before finishing, add finely chopped
cilantro and dill. Then grate the mixture through a
sieve (bones and peel will be left). Cook mashed plums
until dense on low heat, add ground garlic, coriander
and cinnamon, pepper and salt, bring to a boil and cool
down.

We eats it at International Woman's Day, spring.

Regards,
Denis Mosko
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