What is gravy?
There are many levels to this this question. We will address the physical properties, and leave the philisophical explanation to others who are more qualified. To describe gravy’s intangible side, gravy is to meat (and a host of other foods) what icing is to cake. It completes it. Without gravy, the meat is good, or sometimes bad. With gravy it’s great, or at least tolerable. Where there was once dry meat, in it’s wake a new thing arises, a delicious juicy morsel. Don’t even get us started on potatoes and potatoe-dirivitives. As for the physical, here’s the wikipedia entry. A little dry, so here’s our take. At it’s best, it’s the concentrated juice of meat, spiced up to perfection, suspended in a medium that’s thicker than water, yet still flows at least somewhat. At it’s worst, it’s liquid fat, which has a certain appeal of it’s own.. The generally accepted position is that if you have to cut it, it’s a new food and not quite gravy anymore. There are dissenters to this opinion though,
