The DU Lounge

You've got a big bird. It needs carving. You got a huge pan full of FATTY & OILY drippings and maybe veggies. You've got a bunch of sides on the stove. And the directions are to add wine, flour, butter, stock, etc. And now you've got a huge bird waiting to be carved. And a HOT huge roasting pan that you cannot touch without huge mitts. Suddenly, the flour is coating everything. You can't get rid of the grease fast enough to make the gravy smooth. You try to get the makings of the gravy to combine. The huge pan is knocking into the pots and pans and other stuff. Ouch, damn, that's hot. You try to get the liquid into the plastic separator, but the grease still won't separate properly.



Next year, we just order Chinese.