07-28-2003, 04:36 PM
i like meat in my gravy. thick consistancy, sausage, peppers, onions, mushrooms, chunky tomatos. the key to making it thick is a pinch of baking soda. its also better if you let it sit in the fridge for a few hours or overnight.
![[Image: 723475742_8cb2b0be6c.jpg]](http://farm2.static.flickr.com/1019/723475742_8cb2b0be6c.jpg)