Gravy

[Champ]

 

Do they still do battered hamburgers/sausages in the UK? Used to love them with chips instead of fish.

 

They do round our way.....and black pudding and haggis and pizza.....and yes, Mars Bars

[Guest ShoePiss]

I have a couple of recipes for making cheese at home,I'll have a read up and see if I can do it.

 

Here :- A Recipe for making Cheese Curds

 

It's a lot of effort though, go to Quebec instead haha

[Guest Pistonbroke]

They do round our way.....and black pudding and haggis and pizza.....and yes, Mars Bars

 

I think its more of a Northern thing, i know the last time i was back in Liverpool the chippy my mate used did the battered hamburgers. Never had any of those i have highlighted battered, any good?

[Lee909]

I'll have a look when I get home

 

Thanks

[Redder Lurtz]

If any of the GF chefs have NOT got this:

 

The River Cottage Meat Book: Amazon.co.uk: Hugh Fearnley-Whittingstall: Books

 

 

...I suggest you get it sorted immediately. Hugh knows how to make a gravy and he explains different methods of making it thicker / thinner / less salty etc etc.

 

Of all the cook books I own, which run into dozens, this is my favourite.

[Guest Pistonbroke]

Why buy a cook book nowadays (i have quite a few older ones like) when you can find everything on the web and make your own cookbook up.

[Champ]

I think its more of a Northern thing, i know the last time i was back in Liverpool the chippy my mate used did the battered hamburgers. Never had any of those i have highlighted battered, any good?

 

How would I know? ;)

[FanchesterCity]

Mayo and fries is a dish from Belgium not the US.

 

Is it? bloody Americans ripping off the poor Belgians and branding it their own!

 

Interesting that though... I thought it was an American thing.

[Guest Pistonbroke]

How would I know? ;)

 

Aye, as if....

[lifetime fan]

If any of the GF chefs have NOT got this:

 

The River Cottage Meat Book: Amazon.co.uk: Hugh Fearnley-Whittingstall: Books

 

 

...I suggest you get it sorted immediately. Hugh knows how to make a gravy and he explains different methods of making it thicker / thinner / less salty etc etc.

 

Of all the cook books I own, which run into dozens, this is my favourite.

 

 

Tis a brilliant book Lurtz, he goes to great lengths exploring the veggie/meat eater debate too.

[lifetime fan]

This is my favourite book.

 

 

[VladimirIlyich]

Gravy with a teaspoonful of chili powder is very tasty.

[lifetime fan]

A dab of marmite to help thicken, darken and add flavour is a great touch.

[General Dryness]

Fish and chips with curry sauce mmmm.

 

Chips and mayo is boss, as is poutine; chips, gravy and cheese curds.

 

Chips, cheese and gravy was invented in the Isle of Man. Canada can fuck right off with that one.

[Guest ShoePiss]

Chips, cheese and gravy was invented in the Isle of Man. Canada can fuck right off with that one.

 

Yeah right, stick to kippers and cats without tails.

[Champ]

Yeah right, stick to kippers and cats without tails.

Oo, kippers.....

[Guest ShoePiss]

Oo, kippers.....

 

I know, I love manx kippers, partial to scottish ones too though. Fresh oak smoked of course.

[General Dryness]

Yeah right, stick to kippers and cats without tails.

 

Whats it all aboot?

[lifetime fan]

Kippers, real butter and my Nans soda bread. Heaven.

[Champ]

Kippers, real butter and my Nans soda bread. Heaven.

Stop.................

[lifetime fan]

Stop.................

 

 

I've her soda bread recipe...I just can't make it right though.

[Champ]

I've her soda bread recipe...I just can't make it right though.

What happens when you make it? Its dead easy

[lifetime fan]

What happens when you make it? Its dead easy

 

 

I'm a shit pastry chef. The soda bread comes out OKish but never anywhere near as good as Nan used to make it.

 

Had these for lunch with rocket salad, beetroot and horseradish.

 

 

[Carvalho Diablo]

Double take to see if I'd come into the right thread there...fuckin' kippers in a gravy thread ???

 

Weirdo's.

 

Anyhow, you may call me a scruff, but one of life's rare treats is to mop up your left over gravy from your plate with some bread and butter.

 

Kippers my arse.

[Mathewbet1]

Back on subject............Im a lover of traditional gravy. As mentioned previously a dash of vinegar is a chef's secrete as is dash of coco powder. Sounds weird but gives it shine and body.

 

Anyone like Chinese style gravy? I love it and if you find a good chin ease restaurant that does nice chinese style gravy go and try it.

 

Here's a recipe:

 

BASIC CHINESE GRAVY

1 c. chicken bouillon

1 tsp. sugar

2 tbsp. soy sauce

1/4 tsp. monosodium glutamate

1 tbsp. cornstarch

2 tbsp. cold water

1 tsp. sesame oil

1/2 tsp. salt

1/8 tsp. pepper

Pour bouillon in a small saucepan and heat to boiling. Add sugar, soy sauce and MSG. Blend cornstarch and water; stir the mixture into bouillon and cook, stirring constantly until thickened. Add the remaining ingredients and stir well. Makes about 1 cup.