Originally Posted by Steve_P

The spud water has more starch in it to help along with the Bisto or flour, thicken the gravy

That's what my mum and my wifes mum told us.

Originally Posted by Atlantic Xpat

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?

Originally Posted by Steve_P

We do that.

Mrs_P also like sliced roast beef done the same way doesn't have to have the chips though.

We don't get chips very often in our house.

They were a staple for me until I had the bypass surgery and after that they mysteriously disappeared from my menu choices.

Originally Posted by boxerdog03

Ahhhhh can see now. I was told that the veg water contained vitamins that were took out when boiling the veg, no idea if it's true but just followed my grans instrustions. She used cornflour & water to thicken it, will have to try spud juice next time.

Originally Posted by daft batty

are you implying I cant cook

Originally Posted by Oakvillian

Perish the thought!

I was just pointing out that by the marriage compatibility criteria in your earlier post I'd make a pretty lousy catch - the bit about to me sounds way more like the kind of thing one should discuss in euphemisms about being "taken up the Oxo Tower" than something you'd want to eat

Originally Posted by daft batty

caramelise onions, parsnips, carrots, potatoes, liquidise, thicken with cornflour, add marmite , soy sauce, etc, makes ace veggie gravy

Originally Posted by hot wasabi peas

I see so many references to gravy on here.

Obviously my grub must be very different as I eat gravy maybe twice a year, if that. It's always made by someone else.

What are you eating that you put gravy on? What is the appeal of instant gravy?

Originally Posted by Piff Poff

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.

Originally Posted by Tuppence

I could have written that post myself. We are the same person

Originally Posted by hot wasabi peas

I see so many references to gravy on here.

Obviously my grub must be very different as I eat gravy maybe twice a year, if that. It's always made by someone else.

What are you eating that you put gravy on? What is the appeal of instant gravy?