|
Pizza for lunch And IDK what I am making for dinner! |
Today has been a chocolate day. Why, oh, why, can't I just have a little bit of chocolate?? It started midmorning with some grasshopper cookies (like girl scout thin mints) with a glass of milk. That set the ball rolling.... Then I had some chocolate covered strawberries this afternoon. Then a cadbury's caramello mini bar just now. |
Quote:
|
:( OOOOOH my goodness.... I am SOOOO full up....:eek: Roast beef (mustard/horseradish crust)....garlic roast potatoes...cauli cheese...carrots...sweetcorn...broccoli...'our' gravy... |
Quote:
I usually go over to Mum & Dad's for Sunday dinner and mum does the works, roast beef or lamb, yorkshire puds, roast tators, and of course Bisto gravy. But today we met for breakfast at a local diner as she's not doing dinner today. What's 'our' gravy? Mum does bisto powder, bit of corn starch, and juice from the meat, and adds water. It looks so simple, tastes so good...and I can never duplicate it.:confused: At my house, I just use bisto granules. |
1/2 a bag of wise potato chips and a hand full of M & M's. |
Quote:
I use the 'Bisto Best', plus the juices from the meat, plus an oxo cube, plus a teaspoon of mint sauce...and then I drink what's left because it's so scrummy!!!! :D |
Quote:
No, it does not :p Do you mean brown gravy or meat gravy as opposed to white or milk gravy? Excuse me, that is the difference between a SOUTHERNER and a NORTHERNER! :D haha - my MIL makes gravy using Bisto and lots of water! But I just use meat juice, flour, butter and wine. Sometimes, I use milk or cream and always lots of salt and pepper. The only difference I can tell between Northern or UK gravy and Southern or US gravy is the consistency. UK gravy is very thin and Southern gravy is good ole' stick to your ribs (and floor, and ceiling and everything else) deliciousness!!!!!! Probably a matter of preference - I have brought a lot of UKers around to US gravy. I still like MIL's though on Christmas Turkey w/bread pudding. Yum. |
Quote:
You see, my gravy is dark, but not thick or thin, sort of inbetween...and meaty. The creamy/milky one - is that like I'd make for a Carbonara? Is that more like a sauce? Good Lord, whoever would have thought there were so many different kinds of gravies....:rolleyes: :D xx |
Quote:
Um, labels are annoying. Here's an idea - you come over and cook for me and I'll return the favor. We'll worry what the gravy is "called" afterwards or not at all! Yeah! |
Quote:
|
Sally, stop it!!! I can't even read your posts anymore your making me want to eat those wonderful, delicious, sounding meals you keep eating! I just don't have the motivation to put in that much effort anymore to cook like that and it stinks. Now I'll get back to my horrible green smoothie I'm drinking. (sigh) I feel like I'm being punished eating (drinking) this while your dancing around your never ending thanksgiving dinners. :( |
Quote:
Cornish cream tea - anyone?!!!!? :D :p :hide2: xxx |
:DAnd now the Canucks come into the gravy discussion. With Roasts I always make pan gravy. Use the drippings from the pan and make it right in the roasting pan while the meat rests. Flour is browned and cooked for about 3-4 minutes - slowly add the vegetable water - stirring all da time. Add right amount of Dijon mustard s+P to flour roux, worchestshire sauce, (sometimes I add fresh garlic) and the consistency is not thin nor thick - somewhere inbetween. I also add in the meat juices from the resting roast. Anyhoo I agree Harry's Mum needs to come over and cook for us:D Lunch today 1/2 subway sandwhich - Montreal Smoked Meat - Yums! |
Tuna salad including chunks of pear, chopped onion and pickle, raisins, chilled steamed corn, Hellman's mayonnaise, salt and pepper. |
| All times are GMT -8. The time now is 07:06 AM. |
Powered by vBulletin® Version 3.8.9
Copyright ©2000 - 2025, vBulletin Solutions, Inc.
Copyright ©2003 - 2018 YorkieTalk.com
Privacy Policy - Terms of Use