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Figure 1.a
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Figure 1.b

Deglazing a pan gets the crispy meat bits away from the pan so they can be  used to make gravy. It’s done with wine or stock and the process is this: pour wine or stock into your pan and scrape a little (1.a).

This blog is a big pot of gravy. All my meat sediments (ideas) are getting scraped out of my saucepan (head) and dumped into this ungodly pot of animal fat and enriched flour (blog).