gravy... I don't get it...
Jan 24th 2008, 7:03 pm
#31
Yorkshire meets Vegas
Joined: Jul 2004
Location: T. ON (so there!)
Posts: 1,354
Jan 24th 2008, 8:12 pm
#32
Oscar nominated
Joined: Jan 2008
Location: Moncton, NB, CANADA
Posts: 50,786
Re: gravy... I don't get it...
That confuses me.
I make my own gravy - the Canadian wife and kids call it sauce and love it. They call it sauce a la Nicholas to distinguish it from instant stuff.
Why would it make things soggy? It's not like it's on the food a long time. If I had soggy food under my gravy, that would tell me I'd overcooked the veggies.
I make my own gravy - the Canadian wife and kids call it sauce and love it. They call it sauce a la Nicholas to distinguish it from instant stuff.
Why would it make things soggy? It's not like it's on the food a long time. If I had soggy food under my gravy, that would tell me I'd overcooked the veggies.
Jan 24th 2008, 8:28 pm
#33
BE Forum Addict
Joined: Sep 2007
Location: NI (back from Toronto)
Posts: 3,409
Re: gravy... I don't get it...
Jan 24th 2008, 8:40 pm
#34
BE Forum Addict
Joined: Feb 2007
Posts: 2,710
Re: gravy... I don't get it...
Fnarr, fnarr! I hadn't noticed the double-entendre possibilities there. [I'm so innocent, me...]
My friendly Google elves tell me that this review appeared (briefly) on the London Eating website before being taken down: "Last Friday evening I tried to take my girlfriend up the Oxo Tower but unfortunately we found it was completely full, so despite our best efforts, we just couldn't get in. I even greased the odd palm in the hope of slipping in without too much of a fuss, but I didn't want to push it." Finbarr Saunders couldn't have put it better himself.
To return to the original question, I'm definitely in the only-bother-with-gravy-if-it's-proper-gravy camp: meat juices, flour, stock/veg water, a good slug of wine, seasoning. But then again, I'd have mustard with steak pie or sausages, mayonnaise with chips, etc etc - and if any potential wife fed me pretend gravy, apart from annoying the current Mrs O it'd probably be a good indicator that our tastes in food weren't too compatible (sorry, Batty
)
My friendly Google elves tell me that this review appeared (briefly) on the London Eating website before being taken down: "Last Friday evening I tried to take my girlfriend up the Oxo Tower but unfortunately we found it was completely full, so despite our best efforts, we just couldn't get in. I even greased the odd palm in the hope of slipping in without too much of a fuss, but I didn't want to push it." Finbarr Saunders couldn't have put it better himself.
To return to the original question, I'm definitely in the only-bother-with-gravy-if-it's-proper-gravy camp: meat juices, flour, stock/veg water, a good slug of wine, seasoning. But then again, I'd have mustard with steak pie or sausages, mayonnaise with chips, etc etc - and if any potential wife fed me pretend gravy, apart from annoying the current Mrs O it'd probably be a good indicator that our tastes in food weren't too compatible (sorry, Batty
)My mother clearly failed me and never passed on how to make without powder (which as in the true powder not granules is really just a starch thickner) . Our problem is OH is veggie and therefore we don't have the meat juices........ SO I am in a halfway house, don't want granules, but still want the powder!!!
I wonder why Heston never made one of his programmes dedicated to the 'best' blah blah
Jan 24th 2008, 8:44 pm
#35
Joined: Jul 2005
Posts: 15,883
Re: gravy... I don't get it...
To return to the original question, I'm definitely in the only-bother-with-gravy-if-it's-proper-gravy camp: meat juices, flour, stock/veg water, a good slug of wine, seasoning. But then again, I'd have mustard with steak pie or sausages, mayonnaise with chips, etc etc - and if any potential wife fed me pretend gravy, apart from annoying the current Mrs O it'd probably be a good indicator that our tastes in food weren't too compatible (sorry, Batty
)Even if you do use Bisto you must still use the meat juices and the veg water (preferably the potato water) a slug of wine would be nice but not necessary.
HP sauce on sausage and mash for me.
Speaking of English meals, does anyone else have fried egg and chips? Yolks still runny so you can dip the chips in them.
We mentioned this to a Canadian friend once when she asked what we were having for supper (tea) and she turned her nose up saying she'd never heard of such a meal. Any way she must have thought about it because a couple of weeks later she told us she'd tried it on her family and they loved it.
Jan 24th 2008, 8:46 pm
#36
BE Forum Addict
Joined: Sep 2005
Posts: 4,234
Re: gravy... I don't get it...
My mother clearly failed me and never passed on how to make without powder (which as in the true powder not granules is really just a starch thickner) . Our problem is OH is veggie and therefore we don't have the meat juices........ SO I am in a halfway house, don't want granules, but still want the powder!!!
I wonder why Heston never made one of his programmes dedicated to the 'best' blah blah
I wonder why Heston never made one of his programmes dedicated to the 'best' blah blah
, soy sauce, etc, makes ace veggie gravy
Jan 24th 2008, 8:50 pm
#37
Oscar nominated
Joined: Jan 2008
Location: Moncton, NB, CANADA
Posts: 50,786
Re: gravy... I don't get it...
My wife hates what she calls snotty eggs so she has to have them over easy, but she likes egg and chips. Refuses to entertain the idea of a spot of ketchup with the egg though.
I'll do that once in a while. Chip and egg butty?
Jan 24th 2008, 8:53 pm
#38
BE Forum Addict
Joined: Sep 2005
Posts: 4,234
Re: gravy... I don't get it...
Fnarr, fnarr! I hadn't noticed the double-entendre possibilities there. [I'm so innocent, me...]
My friendly Google elves tell me that this review appeared (briefly) on the London Eating website before being taken down: "Last Friday evening I tried to take my girlfriend up the Oxo Tower but unfortunately we found it was completely full, so despite our best efforts, we just couldn't get in. I even greased the odd palm in the hope of slipping in without too much of a fuss, but I didn't want to push it." Finbarr Saunders couldn't have put it better himself.
To return to the original question, I'm definitely in the only-bother-with-gravy-if-it's-proper-gravy camp: meat juices, flour, stock/veg water, a good slug of wine, seasoning. But then again, I'd have mustard with steak pie or sausages, mayonnaise with chips, etc etc - and if any potential wife fed me pretend gravy, apart from annoying the current Mrs O it'd probably be a good indicator that our tastes in food weren't too compatible (sorry, Batty)
My friendly Google elves tell me that this review appeared (briefly) on the London Eating website before being taken down: "Last Friday evening I tried to take my girlfriend up the Oxo Tower but unfortunately we found it was completely full, so despite our best efforts, we just couldn't get in. I even greased the odd palm in the hope of slipping in without too much of a fuss, but I didn't want to push it." Finbarr Saunders couldn't have put it better himself.
To return to the original question, I'm definitely in the only-bother-with-gravy-if-it's-proper-gravy camp: meat juices, flour, stock/veg water, a good slug of wine, seasoning. But then again, I'd have mustard with steak pie or sausages, mayonnaise with chips, etc etc - and if any potential wife fed me pretend gravy, apart from annoying the current Mrs O it'd probably be a good indicator that our tastes in food weren't too compatible (sorry, Batty
)
Jan 24th 2008, 8:54 pm
#39
Magnificently Withering
Joined: Jan 2007
Location: Oakville, ON
Posts: 6,891
Re: gravy... I don't get it...
Is there really any other way to make gravy.
Even if you do use Bisto you must still use the meat juices and the veg water (preferably the potato water) a slug of wine would be nice but not necessary.
HP sauce on sausage and mash for me.
Speaking of English meals, does anyone else have fried egg and chips? Yolks still runny so you can dip the chips in them.
We mentioned this to a Canadian friend once when she asked what we were having for supper (tea) and she turned her nose up saying she'd never heard of such a meal. Any way she must have thought about it because a couple of weeks later she told us she'd tried it on her family and they loved it.
Even if you do use Bisto you must still use the meat juices and the veg water (preferably the potato water) a slug of wine would be nice but not necessary.
HP sauce on sausage and mash for me.
Speaking of English meals, does anyone else have fried egg and chips? Yolks still runny so you can dip the chips in them.
We mentioned this to a Canadian friend once when she asked what we were having for supper (tea) and she turned her nose up saying she'd never heard of such a meal. Any way she must have thought about it because a couple of weeks later she told us she'd tried it on her family and they loved it.
Jan 24th 2008, 9:01 pm
#40
BE Enthusiast
Joined: Feb 2007
Location: BC The best place on earth
Posts: 491
Re: gravy... I don't get it...
Is there really any other way to make gravy.
Even if you do use Bisto you must still use the meat juices and the veg water (preferably the potato water) a slug of wine would be nice but not necessary.
HP sauce on sausage and mash for me.
Speaking of English meals, does anyone else have fried egg and chips? Yolks still runny so you can dip the chips in them.
We mentioned this to a Canadian friend once when she asked what we were having for supper (tea) and she turned her nose up saying she'd never heard of such a meal. Any way she must have thought about it because a couple of weeks later she told us she'd tried it on her family and they loved it.
Even if you do use Bisto you must still use the meat juices and the veg water (preferably the potato water) a slug of wine would be nice but not necessary.
HP sauce on sausage and mash for me.
Speaking of English meals, does anyone else have fried egg and chips? Yolks still runny so you can dip the chips in them.
We mentioned this to a Canadian friend once when she asked what we were having for supper (tea) and she turned her nose up saying she'd never heard of such a meal. Any way she must have thought about it because a couple of weeks later she told us she'd tried it on her family and they loved it.
Jan 24th 2008, 9:05 pm
#41
Joined: Feb 2006
Location: Red Deer, Alberta
Posts: 10,612
Re: gravy... I don't get it...
I'm a gravy fan and the instant stuff is great for pie and mash (although a proper liquor and vinegar would go down a real treat!). The instant stuff is great for gravy dinners that hasn't got roasting meat juices in it, so grilled chicken and veg with mash etc.
Beef OXO cubes are also used to add flavour to stew, bolognese, cottage pie, chilli etc - same as using stock without the extra liquid.
Chicken OXO for casseroles and for crumbling in water for rice/pasta for flavour i.e. chicken oxo, rice, peas, onions, sweetcorn, herbs, salt and pepper and you have rice with the veggies that otherwise may not be eaten
And of course is you have a nice gravy dinner (roast is best) a bit of bread and gravy is dessert. Same as if you have chips - you have to save enough chips to slap in between a bit of bread and butter.
Beef OXO cubes are also used to add flavour to stew, bolognese, cottage pie, chilli etc - same as using stock without the extra liquid.
Chicken OXO for casseroles and for crumbling in water for rice/pasta for flavour i.e. chicken oxo, rice, peas, onions, sweetcorn, herbs, salt and pepper and you have rice with the veggies that otherwise may not be eaten
And of course is you have a nice gravy dinner (roast is best) a bit of bread and gravy is dessert. Same as if you have chips - you have to save enough chips to slap in between a bit of bread and butter.
Jan 24th 2008, 9:05 pm
#42
BE Forum Addict
Joined: May 2007
Location: Okotoks and settled.
Posts: 1,739
Re: gravy... I don't get it...
I do agree though sauce with bangers and mash
Jan 24th 2008, 9:08 pm
#44
Joined: Feb 2006
Location: Red Deer, Alberta
Posts: 10,612
Re: gravy... I don't get it...
Is there really any other way to make gravy.
Even if you do use Bisto you must still use the meat juices and the veg water (preferably the potato water) a slug of wine would be nice but not necessary.
HP sauce on sausage and mash for me.
Speaking of English meals, does anyone else have fried egg and chips? Yolks still runny so you can dip the chips in them.
We mentioned this to a Canadian friend once when she asked what we were having for supper (tea) and she turned her nose up saying she'd never heard of such a meal. Any way she must have thought about it because a couple of weeks later she told us she'd tried it on her family and they loved it.
Even if you do use Bisto you must still use the meat juices and the veg water (preferably the potato water) a slug of wine would be nice but not necessary.
HP sauce on sausage and mash for me.
Speaking of English meals, does anyone else have fried egg and chips? Yolks still runny so you can dip the chips in them.
We mentioned this to a Canadian friend once when she asked what we were having for supper (tea) and she turned her nose up saying she'd never heard of such a meal. Any way she must have thought about it because a couple of weeks later she told us she'd tried it on her family and they loved it.
Jan 24th 2008, 9:09 pm
#45
Slightly Canadian
Joined: Jul 2005
Location: St. John's, Newfoundland
Posts: 10,129
Re: gravy... I don't get it...
Does the rest of Canada have that classic 'The roast turkey sandwich'? Roast turkey, twixt two slices of white bread, covered in gravy (generally of the instant and somewhat bizzarely 'Beef' flavour) and served with chips? Or is it just a Newfoundland (Canada's most obsese province) thing?