Is there anyone out there who has experience with gravy? Not turkey gravy, but the gravy of the chicken-fried steak and biscuits variety. I managed to throw my Yankee cooking skills into convulsions yesterday by cooking up a few vatfuls (How did my "what's the recipe for sweet tea?" mad southern cooking skills have any idea how much gravy might materialize?!) So, now, I sit staring down several containers of left-over white gravy.
Does anyone know how long I can keep it? Or any other uses for it? (of an edible nature thankyouverymuch, smarty pants)