www.MarcusBall.com

Marcus Ball Contact Site Index

Welcome to MarcusBall.com.        This personal site features information about Marcus Ball.

[Alcohol] [Kitchen Safety] [Knife Use] [Conversions] [Beef] [Classic Foods] [Fish] [Pasta] [Pork] [Poulty] [Sandwiches] [Shellfish] [Spreads n Sauces] [Soup & Salads] [Cooking Tips]

Gravy ...


Alcohol
Kitchen Safety
Knife Use
Conversions
Beef
Classic Foods
Fish
Pasta
Pork
Poulty
Sandwiches
Shellfish
Spreads n Sauces
Soup & Salads
Cooking Tips

Aged Rib Roast
Baked Meatballs
Beefy Broth
Beefed-Up Meat Loaf
Braciole
Carpaccio
Corn Dogs
Gravy
Meat Loaf
Mini Burgers
Pan Seared Rib Eye
Pepper Strip Steak
Pot Roast
Salted Beef Tenderloin
Skirt Steak
Swedish Meatballs
Ultimate Burger

Past Employment

Online Technical Account Manager
Massage Therapy Clinical Therapist
Telecom Products Sales Executive
ASP Support Client Services
Inquiry Center CRM Specialist
Call Center Design Engineer
Help Desk Desktop Support
Call Center Client Communications Hospitality Reservations Manager
Sales Special Orders
Retail Commercial Ast Manager

Highlights and documents I have written

Information Technology


Creating Customer Loyalty

End user Training

Massage Therapy


Massage Therapy

Being a Male Therapist

Ethics

730 Hour Certification

Transcripts

Many occupational hazards of adult life will be greatly alleviated by massage:

  • aching back and shoulder after a long office stint
  • exhaustion or overstrained muscles from physical labor or excessive exercise
  • circulatory problems from too little exercise by sedentary workers.
Massage can benefit you right down to the cellular level!

Telecommunications


2.4ghz v 900mhz

Cable v DSL

Cordless Security

Firewalls for Dummies

Telecom 101


 

Gravy from Roast Drippings
Recipe courtesy Alton Brown

Recipe Summary
Difficulty: Easy
Prep Time: 2 minutes
Cook Time: 15 minutes
Yield: 2 cups

1 cup red wine
2 cups beef, chicken, or vegetable broth
1 bay leaf
5 to 6 black peppercorns

Remove roast from pan and pour off any fat. Place over high heat (use 2 burners if necessary) and deglaze pan with wine and broth, scraping any bits stuck to the bottom of the pan with a wooden spoon or spatula. Once these solids are dissolved, pour liquid into a saucepan and add the bay leaf and peppercorns. Reduce for 5 minutes over high heat or until reduced by 1/3.
At this point you basically have a jus which could be used to sauce your roast. To create a gravy, reduce the heat to medium and whisk in 2 tablespoons of white roux. Return to a simmer, whisking constantly. Continuing to cook once a simmer has been reached will result in a smoother sauce, but not a thicker one.
Since all starch thickened sauces thicken as they cool, it's a good idea to make your gravy a little on the loose side.

 

 

 
  Marcus Ball ] Contact ] Site Index ]