why granulated gravy?

guidosp1


Joined: 30/12/2008
Posts: 341

Message Posted:
18/10/2010 09:27

cannot believe most restaurant use bisto and get away with it. i thought british love a proper sunday dinner guido

LaptaMike


Joined: 07/10/2009
Posts: 1679

Message Posted:
18/10/2010 09:36

Guido, I agree with you, restaurants should be making real gravy instead of using granules. Unfortunately the mentality of so many 'would be chef' expats is that they do nice food at home so they decide to open a little cafe/bar/restaurant and it doesn't always go to plan, (don't anticipate the number of people, don't realise how hard work it will be etc etc)



Talking of Sunday Lunch. My mother and her friends went to the Punjab yesterday and had to wait 1 1/2 hours for their food to be brought out. (They were all having roasts)

Groucho



Joined: 26/04/2008
Posts: 7993

Message Posted:
18/10/2010 09:51

Mike,



It was very busy yesterday...

Pipie


Joined: 05/01/2008
Posts: 5499

Message Posted:
18/10/2010 10:05

So how do you make your home made gravy folks ?

TRNCVaughan


Joined: 27/04/2008
Posts: 4578

Message Posted:
18/10/2010 10:08

Why, when many expats here are retired, is there a need for "Sunday" lunch, when every day for them is a Sunday? There are relaively very few working expats compared to the retired variety, so is this just nostalgia or Little Britainism?

Not having a dig at anyone, just curious.

guidosp1


Joined: 30/12/2008
Posts: 341

Message Posted:
18/10/2010 10:18

well i make mine with the juice of the roast add wine and flour.traditional way. guido

deecyprus4


Joined: 27/07/2008
Posts: 3452

Message Posted:
18/10/2010 10:55

I do the same as Guido making sure I drain off the fat first....Guido you are the best chef xx

aussiejock



Joined: 06/10/2010
Posts: 350

Message Posted:
18/10/2010 11:10

I love bisto I think it's the best gravey mix around, compared to all the other gravey's that are sold in the supermarket, we get it from the british shop in Rockingham, and we make the gravey from same as guido, but for a fast easy gravey we use bisto love it.







Robert

zerochlor


Joined: 03/04/2009
Posts: 4024

Message Posted:
18/10/2010 11:13

message 2



thats why its always advertised on here as a special offer on sunday lunch



so special you gotta wait !

yenibob


Joined: 13/10/2010
Posts: 1203

Message Posted:
18/10/2010 11:41

not sure its very traditonal to use wine in gravy....sounds horrible and continental.

I like gravy granules and i think its my choice so i dont need criticising for it!!

stellasstar1



Joined: 02/07/2008
Posts: 1519

Message Posted:
18/10/2010 11:44

I also love Bisto gravy granules and jiuce from the meat. Can't stand wine in gravy., but then we all have different tastes.

LaptaMike


Joined: 07/10/2009
Posts: 1679

Message Posted:
18/10/2010 12:05

don't get me wrong zero et al, I like bisto myself and often use it. I was just saying I don't think restaurants should be using it. I had a very nice roast dinner in a pub once in the UK, meat cooked to perfection, nice veg that hadn't been turned to mush. They spoilt it by using gravy granules for the gravy, you could actually see the granules still in the gravy because they hadn't stirred it up enough.



By the way I much prefer the Bisto powder rather than the granules.



Here's my recipe for gravy anyway. Skim some of the fat out of the roasting tin if needed. Stir in some flour to make a roux. Slowly add beef stock (or chicken stock if it's roast chicken) or the water from the veg and a splash of wine (omit the wine if you desire), to get slightly runnier gravy than you need, add a bouquet garni. Simmer until reduced to the thickness you want, strain and serve.

guidosp1


Joined: 30/12/2008
Posts: 341

Message Posted:
18/10/2010 12:07

reduced wine give to sauces better taste any chef would agree and u r right no everybody have same taste, some people understand good food some are less fortunate.

yenibob


Joined: 13/10/2010
Posts: 1203

Message Posted:
18/10/2010 12:14

Wine in sauces is sometimes ok...but not gravy if as you say in mess 6 you are doing it the "traditional" way.

Why belittle people because they dont like the same food as you?

zerochlor


Joined: 03/04/2009
Posts: 4024

Message Posted:
18/10/2010 12:20

huh!



i do see no 1 being belittled.



traditional does not mean be littleing some 1 bob.

yenibob


Joined: 13/10/2010
Posts: 1203

Message Posted:
18/10/2010 12:25

Sorry mate, but you lost me after Huh!





some people understand good food some are less fortunate.

Clarissa2


Joined: 12/06/2009
Posts: 1476

Message Posted:
18/10/2010 12:29

Re : Msg 1,6,



Guido, don't listen to them. Wine in sauces - definitely!!!

zerochlor


Joined: 03/04/2009
Posts: 4024

Message Posted:
18/10/2010 12:30

no probs bob,i was also confused with regards to your post and belittlein some 1.i never felt belittled with his post.



Wine in sauces is sometimes ok...but not gravy if as you say in mess 6 you are doing it the "traditional" way.



Why belittle people because they dont like the same food as you?





maybe im reading your post wrong!

yenibob


Joined: 13/10/2010
Posts: 1203

Message Posted:
18/10/2010 12:36

Lets not worry about it.its omly gravy! message 1 was a good advert thoug

juliamoons



Joined: 14/05/2009
Posts: 849

Message Posted:
18/10/2010 12:41

Chicken Gravy - Chicken oxo cubes with roasted garlic and any juices from the roasted chicken - big yummy. No thickeners required.



Beef Gravy - 1/2 bottle of red wine reduced with Beef oxo cubes and juices from the roast meat. No thickeners required.

dizzycows


Joined: 12/05/2009
Posts: 2736

Message Posted:
18/10/2010 12:48

sounds good julia, when you opening your restaurant?..... book us in please lol :lol:

vonny


Joined: 25/06/2009
Posts: 476

Message Posted:
18/10/2010 13:02

i like red wine in cassaroles or some times guinnuss would be even better if i could find the right veg to go in it, :p

LaptaMike


Joined: 07/10/2009
Posts: 1679

Message Posted:
18/10/2010 13:21

vonny, I made a nice casserole the other day, was supposed to be a stew but our rings on our hob are like jet engines. It had John Smiths bitter in it and was finished off by adding fried blackpudding and mushrooms right at the end. It's called Black Country Stew.

Pugwash


Joined: 06/09/2010
Posts: 1797

Message Posted:
18/10/2010 15:00

Red or white wine in gravy's is very nice indeed, love it!

Woodspeckie


Joined: 25/01/2009
Posts: 2263

Message Posted:
18/10/2010 15:54

I strain the fat off meat juices using a jug strainer, the fat sinks to the bottom and the juices to the top, then mix cornflour and bisto powder in a cup of cold water add to the juices in a pan add water from the veg stir until it thickens, yummy.

Harold2555



Joined: 19/04/2008
Posts: 1139

Message Posted:
18/10/2010 16:22

A splash of wine to Deglaze the roasting pan will work wonders for flavour!





Harold

swyflot


Joined: 07/11/2008
Posts: 916

Message Posted:
18/10/2010 16:35

I remove the meat or chicken juice from the pan and freeze.When frozen I remove the fat and put the juice back in the pan and add bouquet garni and thicken with plain flour. I add some of the water in which the veg has cooked (not potato as this makes it bitter) and either beef or chicken Oxo cubes a good splash of Worcestershire sauce and a good glug (that's the technical term) of white wine for white meat or red wine for red meat. Remove bouquet garni and strain.....Bisto NEVER !!!!

flowerfairy


Joined: 17/09/2008
Posts: 1277

Message Posted:
18/10/2010 17:14

I make mine just as my old Nan did.

Add plain flour to some of the meat juices, (always better flavour if you use the roasting tin)

crumble in a couple of oxo's.

Add veggie water gradually, stirring all the time, simmer, still stirring then bring to the boil.

Delicious and full of vitamins.

yenibob


Joined: 13/10/2010
Posts: 1203

Message Posted:
18/10/2010 17:21

Message 28.....Ditto.......and prob for 90% of our nans (some may use browning)

philnles


Joined: 11/08/2008
Posts: 413

Message Posted:
18/10/2010 18:38

Was in Veni Vici on Saturday, there gravy was fantastic.

spider


Joined: 03/01/2009
Posts: 5527

Message Posted:
18/10/2010 22:33

I have never and will never use instant gravy in my life ! everyone loves my gravy..I once went to my Brothers for Christmas dinner and the wasted all the meat juices and veg water down the sink..boiled the kettle and out came the instant gravy mix..WHAT..Shame,shame shame on them !





Spider,X

Lilli



Joined: 21/07/2008
Posts: 13081

Message Posted:
18/10/2010 22:42

I know Maria, and most people seem to have the same idea of making gravy on the posts here. I do the same mix with veggie water particulary cabbage as its my fav veg.I think he was dissapointed as we went out for sunday lunch and they gave us instant gravy. My mash just became mush. The meat juices just cry out to go with the food x

Groucho



Joined: 26/04/2008
Posts: 7993

Message Posted:
18/10/2010 22:46

Blimey I stick loads of wine in most of my gravies!



I also like to add some chilli flakes and some redcurrant jelly.

LaptaMike


Joined: 07/10/2009
Posts: 1679

Message Posted:
18/10/2010 23:50

mmm redcurrant jelly. Especially nice in gravy for (well most meats actually lol) . Redcurrant jelly and a splash of port and you sort of have a quick Cumberland style sauce.



Lilli, where did you go if you don't mind me asking? Email me off board if you don't want to say on here.

Lilli



Joined: 21/07/2008
Posts: 13081

Message Posted:
18/10/2010 23:57

Mike it would not be fair for me to say here, but will let you know. Grouch in the days i cooked in uk i alway added a freshly made mint jus to the roast if we had lamb.One year for xmas we did goose with a mixture of apricots and orange to break the fat. I have just watched jamie in italy with a beautiful joint of pork, cooked in him in a dinner jacket but hey, that crackling whatever he did looked amazing, miised the beginning. I think cooking is ingredients and imaganation, lost my way now totally xxxxx mike still want my stew x

LaptaMike


Joined: 07/10/2009
Posts: 1679

Message Posted:
19/10/2010 00:14

forgot love, sorry, friends are over so totally went out of my head. xx What are your current opening times? Is it evening only now? Efes has been a bit naughty today. It's because my mum went down Girne with our friends and he got really excited to see her when she got back. Was like a dog on speed or something ;-) (Its partly because the poor thing is getting so little exercise at the mo because of the poisoning. He's been stuck on his lead constantly now since the second incident. Fences should be fitted at the end of the week, touch wood, so he can run around the garden as much as he wants then)

Lilli



Joined: 21/07/2008
Posts: 13081

Message Posted:
19/10/2010 00:20

havent been there today, injured cant play. tomorrow fro 11am till end of week. i think we are doing sunday lunches this week but will confirm tomorrow xxxxxxxxxxxxx

LaptaMike


Joined: 07/10/2009
Posts: 1679

Message Posted:
19/10/2010 00:26

ah ok, will try and pop down during the week then. Always seem to get waylaid if you know what I mean. xxx

stellasstar1



Joined: 02/07/2008
Posts: 1519

Message Posted:
19/10/2010 12:30

Message 13 is definitely having a dig at people that don't like gravy made his way. I do happen to appreciate good food, I just don't like wine in my gravy.

LaptaMike


Joined: 07/10/2009
Posts: 1679

Message Posted:
19/10/2010 13:00

stella I disagree, it's more of an observation in my opinion.

dizzycows


Joined: 12/05/2009
Posts: 2736

Message Posted:
19/10/2010 13:04

stellasstart, quite agree with you, every one to their own with food taste, wine can over ride the flavour of good beef!

I like wine in my gravy, hubby hates the taste. He knows what he likes, nothing to do with fine dinning, or being a chef, a chef caters for every ones palette, and every one has different take on gravy. ...... The gravy cubes etc are used by a lot of the top chefs now.....

flowerfairy


Joined: 17/09/2008
Posts: 1277

Message Posted:
19/10/2010 14:02

Dizzy, I agree. Why spoil all the flavours of the meat and veg.? I don't actually like wine in food, but hey, never say no to a glass beside my plate.

Brinsley


Joined: 04/04/2009
Posts: 6858

Message Posted:
19/10/2010 14:15

When caught short!

http://www.youtube.com/watch?v=oWM3PfcUyUw



Richard

Simhar


Joined: 18/05/2009
Posts: 227

Message Posted:
19/10/2010 15:29

Although it's everyone to there own I have to disagree with message 41.



Dizzycows if you can name me one top chef whom is using either gravy granules or oxo cubes then they should be shot!!! what you do at home is your business but you go to a restaurant, I would have thought, to eat food you either can't cook or can't be bothered to cook! boiling a kettle and pouring the result over a cube or granules qualifies on neither count.



I do use them to flavour my dog's biscuit but that's it for me.

yenibob


Joined: 13/10/2010
Posts: 1203

Message Posted:
19/10/2010 15:32

I had jelly at the dorchester and all they bdid was pour water over the cubes. If its there they will use it.

Simhar


Joined: 18/05/2009
Posts: 227

Message Posted:
19/10/2010 15:34

yenibob - i would complain bitterly, I would expect a lot more from the Dorchester, but can I ask how you know that's what they did. The Dorchester kitchens are hardly public?

Tootie


Joined: 28/08/2008
Posts: 2037

Message Posted:
19/10/2010 15:35

Most restaurants here use bisto so to cover up the (deep fried) roast potatoes

yenibob


Joined: 13/10/2010
Posts: 1203

Message Posted:
19/10/2010 15:36

i worked their for a little while on reception. why wouldnt they use jelly?

Simhar


Joined: 18/05/2009
Posts: 227

Message Posted:
19/10/2010 15:37

well maybe they should be avoided, however would people be willing to pay a little extra for the time and skill involved in making proper gravy and sauces etc...?

Simhar


Joined: 18/05/2009
Posts: 227

Message Posted:
19/10/2010 15:39

yenibob, cos it tastes rubbish compared to a proper fruit jelly made with fresh fruit and set with geletine! again any chef worth the money would know this and would not use block jelly for anything!!!!

yenibob


Joined: 13/10/2010
Posts: 1203

Message Posted:
19/10/2010 15:48

Block jelly or gelatine the difference is? Or maybe really good chefs boil teir own bones.

this is getting sill now. do you think a good chef will use nothing proprietry (worcester sauce) etc



They use what they need to get the job done

Brinsley


Joined: 04/04/2009
Posts: 6858

Message Posted:
19/10/2010 15:53

Too many TV celebrity chefs neglecting their own restaurants for the glory of god knows what, letting their empires descend into bankruptcy. These programs give the general public a false sense of expectation when dining out and should be banned for psychological health reasons!



Richard

Simhar


Joined: 18/05/2009
Posts: 227

Message Posted:
19/10/2010 16:28

Yenibob the taste!!!!! block jelly has the flavour built in (chemically) gelatine sets the flavour created by a chef, big difference!



I suppose this comes down to what you pay for is what you get! 17tl for a roast dinner they will have to cut every corner they can and I would expect granules or oxo type blocks and block jelly! Maybe I am in the minority but I would and do pay more for a roast dinner or any other dinner that is created by a chefs skill rather than out of a packet. Yes, I prefer fresh herbs rather than dried, gravy made from meat juices (and wine) thickened with a roux, sauces made with fresh stocks and jelly made with fresh fruit without chemical flavours.



BUT that is just my opinion, and is not a statement of what is right or wrong, each to their own.

yenibob


Joined: 13/10/2010
Posts: 1203

Message Posted:
19/10/2010 16:31

BUT that is just my opinion, and is not a statement of what is right or wrong, each to their own.



Well siad and no argument with that i just cant stand food fscists who just want to show how much money they have and how much more refined they are thn us common folk.

Simhar


Joined: 18/05/2009
Posts: 227

Message Posted:
19/10/2010 16:38

Yenibob we are in agreement!

Clarissa2


Joined: 12/06/2009
Posts: 1476

Message Posted:
19/10/2010 16:46

And I am in agreement with Guido - restaurants should be ashamed of themselves for serving fast food or highly processed food c**p and calling it a restaurant meal!

bigjuss


Joined: 09/09/2010
Posts: 221

Message Posted:
19/10/2010 16:46

ive just logged on to see whats happening on this beautiful island today and im absolutley astonished that people on this forum, most of which live here, can spend their time sittin on their computers whining,moaning and discussing gravy,when theres lots to do here and the sun is shining!!

whats wrong with you people??

surely you lives are not this sad?

yenibob


Joined: 13/10/2010
Posts: 1203

Message Posted:
19/10/2010 16:53

not at all at all. Just finished my swim (bloody cold) and about to cook liver bacon and onions.



I can state now thaT I will be using oxo and dont care what the snobs say.



lubberly

Simhar


Joined: 18/05/2009
Posts: 227

Message Posted:
19/10/2010 17:04

Yenibob - just because we don't think that "chefs" in "restaurants" shouldn't use oxo or any packet foods does not make us snobs. We just have more refined tastes than you!!!! lol

guidosp1


Joined: 30/12/2008
Posts: 341

Message Posted:
19/10/2010 17:11

yenibob i never made any reference to money or poshness all i said is if a cook or chef serve sunday dinner to the public should no serve granulate gravy instead of real gravy and i am amazed that some people say how good it is. granulate is accepted in the house no excuses in the restaurant. my post was not intended to offend taste or knowledge. just an observation and disappointment of the food served here. guido

dizzycows


Joined: 12/05/2009
Posts: 2736

Message Posted:
19/10/2010 17:11

Crikey Sibar msg44, ....you will get had up for murder then,:lol: Marco Pierre White is just one that I can name at the mo, .... lol



I'm now making a roast that we all can enjoy the gravy, my recipe, my secret. :lol:



Also haven't had a real decent steak or roast in NC, so don't bother to have this now on visits...

Simhar


Joined: 18/05/2009
Posts: 227

Message Posted:
19/10/2010 17:20

Dizzycows

If Marco Pierre White is using oxo or gravy granules in one of his restaurants he should be ashamed, even if he is promoting them, likewise. Making a proper stock in a restaurant kitchen is not hard and tastes so much better. there are a number of restaurants serving good steak in the TRNC not so easy with the roasts as they seem to be price driven, Mambo is recommended although not tried it as is Guidos (no stock cubes there!), am going to try International Club Ilgaz soon, will let you know the result. There is good food on the island and standards are high if the kitchen is not totally driven by price!

guidosp1


Joined: 30/12/2008
Posts: 341

Message Posted:
19/10/2010 17:24

yenibob can you tell how people from food lover becomming snobs?. i am a chef so i have food knowledge you are a salesman so you know about sales. why call me a snob or a fascist?

Tootie


Joined: 28/08/2008
Posts: 2037

Message Posted:
19/10/2010 17:25

Yenibob, Msg 58.

Will you be having Smash with your Liver and onions?

Simhar


Joined: 18/05/2009
Posts: 227

Message Posted:
19/10/2010 17:29

haha tootie you just made my toes curl!

yenibob


Joined: 13/10/2010
Posts: 1203

Message Posted:
19/10/2010 17:32

Smash certainly has its place in my larder....but tonight real spuds'



Guido , never met you or eat your food but your post 13 tells me what i need to know. not criticising just comenting. If that how you feel about people then fair enough.

dizzycows


Joined: 12/05/2009
Posts: 2736

Message Posted:
19/10/2010 17:32

Now, now boys, its only blinking gravy for goodness sake. If you want to fight about what is what, who iare snobs, who iare sales men, who are chefs/cooks, foodies, IM THE BEST, so let it rest ...... :lol:

Simhar


Joined: 18/05/2009
Posts: 227

Message Posted:
19/10/2010 17:41

Yenibob..... smash, oxo or bisto not the height of cuisine is it. It's fine if you want to eat that but surely you would be appalled if you went to a restaurant and they served any of these? please say you would, it's not food snobbishness it's just restaurant food standard isn't it?



Dizzycows... only gravy, ONLY gravy 67 posts says that it's not ONLY gravy, and anyway I am the best! lol

aussiejock



Joined: 06/10/2010
Posts: 350

Message Posted:
19/10/2010 18:08

I never thought that the good all Bisto would cause so much controversy, it's probably one of the best instant gravy mixes around, I like the granuals, over here we pay a premium for it but I go out of my way to obtain it, thats what I think of Bisto, all the rest here are rubbish.









Robert

yenibob


Joined: 13/10/2010
Posts: 1203

Message Posted:
19/10/2010 18:08

i am shocked a nd stunned thaT WE have not had a comment for 30 mins.



Simhar we are not talking cuisine we are talking gRAVY, NOW GET A GRIP

dizzycows


Joined: 12/05/2009
Posts: 2736

Message Posted:
19/10/2010 18:14

Well it must be important this gravy lark..... they even named a boat after it . lol







Gravy Boat......

yenibob


Joined: 13/10/2010
Posts: 1203

Message Posted:
19/10/2010 18:23

"Well it must be important this gravy lark..... they even named a boat after it . lol "

0

Strangely enough i was listning to the Navy lark on radio 7 only today....bet they used OXO....Proper lads./

Brinsley


Joined: 04/04/2009
Posts: 6858

Message Posted:
19/10/2010 18:26

This post must be on the gravy train to nowhere!



Richard

dizzycows


Joined: 12/05/2009
Posts: 2736

Message Posted:
19/10/2010 18:34

get yer basooka out then brins, make a splash in the gravy... lol

Tootie


Joined: 28/08/2008
Posts: 2037

Message Posted:
19/10/2010 18:37

Please dont encourage him to "get his bazzooka out" !

harita


Joined: 14/08/2008
Posts: 1343

Message Posted:
19/10/2010 18:41

I asked a simple question .. How much is Jetgaz per litre .. Not one reply ..

75 posts on bloody gravy .. The mind boggles ..

yenibob


Joined: 13/10/2010
Posts: 1203

Message Posted:
19/10/2010 18:45

Jetgaz???? does thast go with a roast (best ask Guido) As for my liver, bacon, onions and OXO....a bloody triumph for the common man....I will now trump all night to prove it!!

harita


Joined: 14/08/2008
Posts: 1343

Message Posted:
19/10/2010 18:51

Keep on trumping yenibob .. If wit was shit your sure to be constipated ..

Tootie


Joined: 28/08/2008
Posts: 2037

Message Posted:
19/10/2010 19:16

Msg 78.... LOL

yenibob


Joined: 13/10/2010
Posts: 1203

Message Posted:
19/10/2010 19:39

If you want to be funny you have to spill tings write aritaa gailed dismalllly

harita


Joined: 14/08/2008
Posts: 1343

Message Posted:
19/10/2010 19:48

Are you trying to be funny .. Only thing I can spot is "you're" .. Where are the others ..



Not "proof reading" .. Hands been slapped ..

Pugwash


Joined: 06/09/2010
Posts: 1797

Message Posted:
19/10/2010 19:51

Bisto is horrible, a left over from the war, any gravy is better than a Bisto made one.

yenibob


Joined: 13/10/2010
Posts: 1203

Message Posted:
19/10/2010 20:04

msg 81. Grow up , who really cares so dont be so touchy.

dizzycows


Joined: 12/05/2009
Posts: 2736

Message Posted:
19/10/2010 22:24

any one for fruit cake!.....

Woodspeckie


Joined: 25/01/2009
Posts: 2263

Message Posted:
19/10/2010 22:47

Fruit cake, you can add gravy browning to this to make it dark.

dizzycows


Joined: 12/05/2009
Posts: 2736

Message Posted:
19/10/2010 23:05

Christ, is there any thing that gravy granules cant do ... lol it is so versatile



Think you can mix a liitle gravy browning with water, apply all over for a beautiful tan, also it can be licked of at a later time !!

zerochlor


Joined: 03/04/2009
Posts: 4024

Message Posted:
19/10/2010 23:09

http://www.youtube.com/watch?v=w6g0HFOsxPA

zerochlor


Joined: 03/04/2009
Posts: 4024

Message Posted:
19/10/2010 23:10

http://www.youtube.com/watch?v=vJFQCcIISMk&feature=related

dizzycows


Joined: 12/05/2009
Posts: 2736

Message Posted:
19/10/2010 23:20

Crikey Moses zeroclor, Im never going to touch gravy again after that last utube!! lo

Tootie


Joined: 28/08/2008
Posts: 2037

Message Posted:
19/10/2010 23:21

Msg 88. Love it !

Glasbury


Joined: 13/08/2010
Posts: 268

Message Posted:
19/10/2010 23:24

Zerochlor msg 88 - that was scary.

zerochlor


Joined: 03/04/2009
Posts: 4024

Message Posted:
19/10/2010 23:39

http://www.youtube.com/watch?v=WLKk00OYKhU&feature=related

guidosp1


Joined: 30/12/2008
Posts: 341

Message Posted:
20/10/2010 08:57

well done dave i 'll love it

guido

Lilli



Joined: 21/07/2008
Posts: 13081

Message Posted:
12/12/2010 01:37

The only way love but we add a dash oh chianti xxxx

tarry67


Joined: 16/05/2008
Posts: 1053

Message Posted:
12/12/2010 14:39

There are no beef gravy granules in Cyprus at the moment, so we are having to use the old method again unfortunately, as they are just soooo handy to have in the cudboard.

Lilli



Joined: 21/07/2008
Posts: 13081

Message Posted:
12/12/2010 18:19

tarry back to basic then love, old ways are the best.Me i just love the tato water added to the meat juice now with wine. However being the old fashined girl I am I love to have an oxo cube in boiling water as a mid morning snack but please dont tell guido xxx.(ps will call you am) xxxx