I find gravy to be one of the easiest sauces to do quickly and with whatever I have on hand (1:1:8 ratio for fat, flour and liquid).
I made a brown sauce for poutine and some other potato dishes kind of like this the other day: melt butter at medium low heat in a small pot, say about 2 tbsp, add equal amount of flour by volume and fry until getting a little nutty. Whisk in broth or stock (I just use Better Than Bouillon) until consistency of thin gravy achieved (about a cup) and it begins to bubble. Add light and dark soy sauces for flavour and colour to taste. It’ll thicken as it cools.
Says here that it's because the index is the sum of a city's export "intensity" ("they export more goods to the U.S. as a share of their local economies") and their dependence on exporting to the US. St. John's Irving Oil Refinery exports 80% south plus the seafood and forestry products primarily go to the US as well.
I find gravy to be one of the easiest sauces to do quickly and with whatever I have on hand (1:1:8 ratio for fat, flour and liquid).
I made a brown sauce for poutine and some other potato dishes kind of like this the other day: melt butter at medium low heat in a small pot, say about 2 tbsp, add equal amount of flour by volume and fry until getting a little nutty. Whisk in broth or stock (I just use Better Than Bouillon) until consistency of thin gravy achieved (about a cup) and it begins to bubble. Add light and dark soy sauces for flavour and colour to taste. It’ll thicken as it cools.
https://businessdatalab.ca/publications/which-canadian-cities-are-most-exposed-to-trumps-tariffs/
Says here that it's because the index is the sum of a city's export "intensity" ("they export more goods to the U.S. as a share of their local economies") and their dependence on exporting to the US. St. John's Irving Oil Refinery exports 80% south plus the seafood and forestry products primarily go to the US as well.