I know that this isn’t the point but I absolutely can’t stand the word “juice” to describe meat drippings.
Juice is from a fruit! When I see juice to describe meat drippings, all I can think of is someone squeezing a big steak and squeezing all the “juice” out.
Anyway, commit message is on point. Add a small pinch of flour to thicken the “juice” and you’ll have gravy.
From Middle English jus, juis, from Old French jus, jous, from Latin jūs (“broth, soup, sauce”), from Proto-Indo-European *yúHs, from *yewH- (“to mix (of meal preparation)”).
Sounds like the right word to me.
You sound like one of those people who take issue with non-dairy milks being called milks too.
Is that bad? I love almond milk but I feel like it deserves its own word. :P
Yes, it’s the rallying call of the dairy industry lobbyists trying to force ownership of a word and to hurt the sales of non-dairy milks.
Milk has referred to all manner of white thick drinking liquids for at least 800 years now, it is not solely the domain of animals.
What would you prefer it be called? It’s not blood, despite common misconceptions.
