I know, you're sick to death of me talking about Postum - well suck it up because I want you to read what a friend of mine did with her precious Postum - what little she has left:
"Don't laugh- we had turkey for Mother's Day dinner- I'd gotten one for free at Christmas and put it in the freezer, so decided we'd better use it before frostbite set in. I made stuffing, mashed potatoes, homemade cranberry sauce, the whole works. Anyway, my gravy was looking pale (I made the roux with turkey fat, not butter, so it didn't brown very well). I added a teaspoon of Postum to the roux, and continued as normal with turkey stock and seasoning.
It did the trick- good color and great flavor! (Just in case you wanted to add this to your Postum recipe section in your cookbook...
"
She went on to say.....
"I remember my mom using the seasoning and browning product called Kitchen Bouquet in gravy. I didn't have any of that, so it seemed like Postum could pinch hit. At first it didn't look like it was going to blend in- it stayed granular and I thought I was going to have pale gravy with freckles. But once it was incorporated, it added just the right amount of color and I think a little "depth" to the flavor too. (But I think I have you to thank for your Postum post-I must have had Postum floating in my recent memory file......)
I've added Postum to brownies too for sorta mocha taste. It adds a little of tha burnt/bitter edge that coffee does so well!"
