gravy browning
Dec 6th 2004, 11:48 pm
#16
Concierge
Joined: Apr 2001
Posts: 46,391
Re: gravy browning
Originally Posted by cindyabs
I have actually gotten my Brit DH to eat Country Fried Steak with the white gravy on potato and meat at Cracker Barrel. He has tried biscuits and gravy but not on his "must have" list.
What amazes me is he NEVER seasons anything-no salt or pepper. In fact he doesn't even like pepper, but he likes his curry!!!
What amazes me is he NEVER seasons anything-no salt or pepper. In fact he doesn't even like pepper, but he likes his curry!!!
I'm like your DH in regards to salt. Never season table food with salt. But will use pepper if required. As for curry, my sentiments on that spice has already been given.
Rete
Dec 7th 2004, 3:02 pm
#17
Just Joined
Joined: Nov 2004
Posts: 5
Re: gravy browning
Curry - invented by the Brits in India to cover the taste of spoiled meat (it being hot with no refrigeration in the 1800s)
I have introduced evey one of my social groups to trifle - they all love it, especially when I make it less sweet (and of course add the sherry!!)
I also have the recipe for real Cornish pasties - from Tintagel - oh yes.
I could go on all day....
Oooo oooo.. Cheddar - from Cheddar.....hurghuuugh....droooool....sigh!
I have introduced evey one of my social groups to trifle - they all love it, especially when I make it less sweet (and of course add the sherry!!)
I also have the recipe for real Cornish pasties - from Tintagel - oh yes.
I could go on all day....
Oooo oooo.. Cheddar - from Cheddar.....hurghuuugh....droooool....sigh!
Dec 7th 2004, 3:03 pm
#18
Just Joined
Joined: Nov 2004
Posts: 5
Re: gravy browning
Almost forgot....
Biscuits and gravy look like cat vomit
Biscuits and gravy look like cat vomit
Dec 7th 2004, 7:21 pm
#19
Sursum corda
Joined: Sep 2002
Location: Richmond Hill, GA USA
Posts: 38,860
Re: gravy browning
Originally Posted by PHILPOTT
Almost forgot....
Biscuits and gravy look like cat vomit
Biscuits and gravy look like cat vomit
And blood/black pudding is attractive?o
Dec 7th 2004, 7:35 pm
#20
Forum Regular
Joined: Jun 2003
Location: San Francisco
Posts: 207
Re: gravy browning
My mother in law use WORCHESTERSHIRE sauce to brown her gravy, however, if you bake your turkey in the oven, save the pan and cook your gravy from the pan it would give you the same color.
Apr 4th 2005, 8:31 pm
#21
Just Joined
Joined: Mar 2005
Posts: 10
Re: gravy browning
You CANT make Bisto! But you CAN make gravy! I am a British housewife married to a USC and I can assure you that there is NOTHING available, in the South of USA at least, that comes close to Bisto!
I seriously miss gravy with my evening meals and the US 'white stuff' just does not meet the divide. Unless you can import some Bisto from somewhere, and I am told that Publix stocks it but I have not found it there myself, you are best to make your own gravy.
Using the juices from your meat, water, and stock cube of choice (pref. beef), up to about 3/4 pint fluid, bring to slow boil. Meantime, mix about a tablespoon of ordinary white flour with small amount of very cold water to a smooth paste. Using whisk, briskly mix in the paste to the simmering stock. This is about as near as you will get and CAN be very nice if you get a good meat stock.
One reason Bisto is SO popular in the UK is that it is commonly sold as "instant" Bisto. You simply whisk whilst adding boiling water - couldn't be simpler. However, original Bisto was/is a brown powder which you need to mix carefully to avoid lumps and gloopiness - a bit like the home-made method above.
GOOD LUCK, BEST REGARDS
CARAMEL
I seriously miss gravy with my evening meals and the US 'white stuff' just does not meet the divide. Unless you can import some Bisto from somewhere, and I am told that Publix stocks it but I have not found it there myself, you are best to make your own gravy.
Using the juices from your meat, water, and stock cube of choice (pref. beef), up to about 3/4 pint fluid, bring to slow boil. Meantime, mix about a tablespoon of ordinary white flour with small amount of very cold water to a smooth paste. Using whisk, briskly mix in the paste to the simmering stock. This is about as near as you will get and CAN be very nice if you get a good meat stock.
One reason Bisto is SO popular in the UK is that it is commonly sold as "instant" Bisto. You simply whisk whilst adding boiling water - couldn't be simpler. However, original Bisto was/is a brown powder which you need to mix carefully to avoid lumps and gloopiness - a bit like the home-made method above.
GOOD LUCK, BEST REGARDS
CARAMEL
Originally Posted by lielansteve
How do I make gravy browning? My Brit husband says it's something you buy in
the store.. well it's not in stores here and I'd rather make it if I can anyway.
Why does my Brit husband complain so about the gravy in the USA? What's the
difference in Brit and American gravy??
the store.. well it's not in stores here and I'd rather make it if I can anyway.
Why does my Brit husband complain so about the gravy in the USA? What's the
difference in Brit and American gravy??
Apr 5th 2005, 12:34 am
#22
Just Joined
Joined: Mar 2005
Location: yorkshire
Posts: 7
Re: gravy browning
Originally Posted by CARAMEL
Using the juices from your meat, water, and stock cube of choice (pref. beef), up to about 3/4 pint fluid, bring to slow boil. Meantime, mix about a tablespoon of ordinary white flour with small amount of very cold water to a smooth paste. Using whisk, briskly mix in the paste to the simmering stock. This is about as near as you will get and CAN be very nice if you get a good meat stock.
Apr 5th 2005, 1:04 am
#23
Account Closed
Joined: Sep 2002
Posts: 16,266
Re: gravy browning
Originally Posted by UKintheUSA
Have someone over in the UK ship you some BISTO. I just had it for the first time this past week while we were there visiting. It is much better than what we have here. We brought home 8 containers of it...............along with an ENTIRE SUITCASE filled with nothing but FOOD! Mmmmmmmmm
We declared it all on the customs form and they let us through with it. They asked if we were going to share the chocolates with them at the airport! LOL
We declared it all on the customs form and they let us through with it. They asked if we were going to share the chocolates with them at the airport! LOL
When we WENT to the UK to visit my expat brother-in-law we took a suit case full of oreo cookies and cream soda.
Apr 5th 2005, 1:18 am
#24
Not living a 9 to 5 life
Joined: Jun 2002
Location: North Carolina
Posts: 11,061
Re: gravy browning
Originally Posted by Folinskyinla
Hi:
When we WENT to the UK to visit my expat brother-in-law we took a suit case full of oreo cookies and cream soda.
When we WENT to the UK to visit my expat brother-in-law we took a suit case full of oreo cookies and cream soda.
Apr 5th 2005, 7:10 am
#25
Guest
Posts: n/a
Re: gravy browning
I usually opt for the Dandelion and Burdock, with bags and bags of Quavers
when when me and the wife go back to Utah to visit the in-laws lol
when when me and the wife go back to Utah to visit the in-laws lol
Apr 5th 2005, 11:53 am
#26
BE Forum Addict
Joined: Feb 2004
Location: Philadelphia, PA
Posts: 1,516
Re: gravy browning
Originally Posted by Folinskyinla
Hi:
When we WENT to the UK to visit my expat brother-in-law we took a suit case full of oreo cookies and cream soda.
When we WENT to the UK to visit my expat brother-in-law we took a suit case full of oreo cookies and cream soda.
I'm constantly bringing Cream Soda to my Canadian friends.... and they are constantly sending me Smarties, Aero, Caramilk bars and ketchup chips!
Apr 5th 2005, 1:42 pm
#27
Concierge
Joined: Apr 2001
Posts: 46,391
Re: gravy browning
Originally Posted by andrea874
I'm constantly bringing Cream Soda to my Canadian friends.... and they are constantly sending me Smarties, Aero, Caramilk bars and ketchup chips!
Well I'm heading to Canada on the 15th of this month. What do you want me to bring back?
Right now on our list is
Diet Pepsi
Tetley Tea
Scotch Mints
Don't hit me but I dislike European chocolate but will bring you back some if you want. You know I won't be sampling it.
Apr 5th 2005, 1:53 pm
#28
BE Forum Addict
Joined: Oct 2002
Posts: 1,228
Re: gravy browning
Out of curiosity, what does this have to do with immigration?
Originally Posted by Rete
Well I'm heading to Canada on the 15th of this month. What do you want me to bring back?
Right now on our list is
Diet Pepsi
Tetley Tea
Scotch Mints
Don't hit me but I dislike European chocolate but will bring you back some if you want. You know I won't be sampling it.
Right now on our list is
Diet Pepsi
Tetley Tea
Scotch Mints
Don't hit me but I dislike European chocolate but will bring you back some if you want. You know I won't be sampling it.
Apr 5th 2005, 2:45 pm
#29
Concierge
Joined: Apr 2001
Posts: 46,391
Re: gravy browning
Originally Posted by DCMark
Out of curiosity, what does this have to do with immigration?
Apr 5th 2005, 3:05 pm
#30
BE Forum Addict
Joined: Oct 2002
Posts: 1,228
Re: gravy browning
Its interesting Rete, that I have seen you move stuff out of the fourm that does not interest you when its OT, but when its something you care to respond to it stays. You also seem to be pretty firm in requiring the letters OT in a topic, yet not for this inane subject.
Why can't we just discuss visa immigration issues here? There are so many other fourms for OT discussion, both in BE and all over the Internet. This topic is way more appropriate for the USA fourm.
Why can't we just discuss visa immigration issues here? There are so many other fourms for OT discussion, both in BE and all over the Internet. This topic is way more appropriate for the USA fourm.
Originally Posted by Rete
Since it is a resurrected non-immigration thread what the &*() do you care?