What the f uck are you having for Dinner thread..

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returnofthesweatband said:
Do you make your gravy from scratch??


I always use granules and add mustard and worcester sauce then the water the veg has been boiled in. also make it so thick its borderline able to slice it..
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I do yeah, all the juices with a bit of flour stirred in to make a roue then stock or the water from the veg added bit by bit.

My girlfriend uses gravy browning all the time, don't really go for that even though it is tasty to be fair.

Mines better, pure and simple! Although it's not really thick either.
 
Red Hadron Collider said:
That's a Saturday. I can probably get over for a beer if you fancy it. If so, let me know and we can PM each other our personal details <yikes>
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Would do only I'm going up there for a specific reason, that is to go and see Elbow and get pre Christmas bladdered with mates.

If I were just up there solo and mooching I'd be up for it. The gig is long since sold out. Nearly didn't bother as the venue is **** and it's also golf club AGM and presentation that night and I won a board comp!!!

Yey.
 
Rusholme Ruffian said:
I do yeah, all the juices with a bit of flour stirred in to make a roue then stock or the water from the veg added bit by bit.

My girlfriend uses gravy browning all the time, don't really go for that even though it is tasty to be fair.

Mines better, pure and simple! Although it's not really thick either.
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dudes

roughly chop onion, celery & carrot, throw in some crushed garlic cloves. 2 bay leaves, herb of choice rosemary or thyme is good, heap into a roasting dish and place meat on top, and add about 1/2 pint of water to the dish.

cook meat till desired time. Remove meat from dish cover with foil and allow to rest , gently pour off liquid from dish(you can reduce the liquid by half fist to intensify the flavour and give depth of colour to the stock.) keep this to one side.

on a med heat gbrown the veg mix till a nice colour has been obtained, add enough floour to the pan to dust but not over coat tye veg mix. Again gently brown the mix. Then add a good squirt of tomato paste - again allow a couple of minutes of browning.

turn up the heat abit on the pan and add(optionally) a glass of good red wine, or one of those fresh stocks you can buy these days, failing that a the stock you saved from the roast, and deglaze the pan. let the whole mis bubble and scrape the roastiibg dish sides & bottom and with a wooden spoon, a mix throughly the whole dish contents till you get a smooth but thick paste, then add more hot stock or plain boiling water till thin the mix bring to the plain and let the whole thin gently boil/simmer tfot about 20 minutes, till the the right flavour colour and consistency is achieved ... then and only then season to taste. Then strain the whole thing into a clean sause pan, check the seson for the last time and seve.

voila
 
returnofthesweatband said:
**** that.. use bisto instead.. easier and tastier <ok>
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Nah, it really isn't.

I've never gone as far as Tunns suggests but if I get to roast the meat i'll usually chuck in an quartered onion and a quartered carrot to roast with the meat then pretty much do as he describes, break it down with the meat juices and bits and add the stock etc. and sieve at the end. Beats bloody granules!



Tunns, I'm in your hood tomorrow but have got myself into a mini pickle to be honest. I'm on a two day course in St Mellons wednesday and thursday and rather than go home tomorrow night decided I'd treat myself to a night away. Was going to go in a hotel but decided to hook up wth a mate who has offered me a bed but due to me needing (desperately) a good night's sleep I'm regretting it a bit.

Whatever, I will be meeting him at half six/seven having dropped my car off in Pontcanna but have an hour or so to kill before that if you're about for a pint? Let me know.

I fear too many beers and me ****ing up day two of said course, still might yet go for a hotel.
 
The mrs has gone on some weird diet, so tonight i have some weird diet food.

that said am off to the cinema to see bond, so plan on taking lots of snacks to piss her off.. have a bag of toffee popcorn and two tubes of pringles, one salt an vinegar one plain.
 
I've been on a course for two days, joy of joys. Dinner has been sandwiches and the usual course type ****.

I did have a chicken kebab on chip alley in Cardiff on Wednesday night though which was magnificent. I wnet tfor small, **** knows why I could have eaten two.


(didn't hear from Tunns the ingnoramus)


Sausgage and Egg McMuffin meal for breakfast and chicken rolls for dinner today.

Will probably have a load of beer for tea.
 
Had a storming full English for breakfast, that should see me till dinner. Got fruit for lunch and a nice lamb steak in the fridge for later, bit of veg and balsamic gravy with that. I'll probably copy you on the beer idea too Ruff.
 
Drogs said:
Had a storming full English for breakfast, that should see me till dinner. Got fruit for lunch and a nice lamb steak in the fridge for later, bit of veg and balsamic gravy with that. I'll probably copy you on the beer idea too Ruff.
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Yeah, good plan. It's gone noticably cold down here so fancy some dark ales.

Had a couple of pints of Porter on Wednesday, can't remember the name but they were strong and black as a moonless sky. Half cut after two pints, lovely!

Friday morning is deffo full hit breakfast day but I was so starving and on the go by nine I had to have a McShit breakfast. Good coffee though.
 
returnofthesweatband said:
Had a chinky last night..

Not sure about food this weekend..


Drogs you done the four bird roast yet??
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I was spewing up again when I planned to eat it so saving it for this weekend, only started managing to keep food down on Weds night! Fry up was a risk this morn but it's ok thus far...
 
Drogs said:
I was spewing up again when I planned to eat it so saving it for this weekend, only started managing to keep food down on Weds night! Fry up was a risk this morn but it's ok thus far...
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I find fry ups are always a risk reward deal when you're feeling dicky. If you can keep them down for the first few hours they're like Polyfilla - they solidify everything.

Was gonna make enchiladas tonight, but then got lazy and reheated the leftover burgers from last night with a bit of steamed veg. Gonna break out the Belhaven in an hour or so.
 
Swarbs said:
Drogs said:
I was spewing up again when I planned to eat it so saving it for this weekend, only started managing to keep food down on Weds night! Fry up was a risk this morn but it's ok thus far...
Click to expand...

I find fry ups are always a risk reward deal when you're feeling dicky. If you can keep them down for the first few hours they're like Polyfilla - they solidify everything.

Was gonna make enchiladas tonight, but then got lazy and reheated the leftover burgers from last night with a bit of steamed veg. Gonna break out the Belhaven in an hour or so.
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Yeah was a risk, but aside from chronic indigestion I'm alright now. It's the beer I'm worried about, been off alcohol for about 10 days now too.
 
Change in tonights menu, steak and IPA ale pie in puff pastry accompanied with veg (carrots, broccoli, cauliflower) and copius amounts of gravy. Glass or 4 of claret
 
Had tuna steaks with warm tomato and caper sauce and sautee potatoes last night and have got to say it was tremendous.

Two hobgoblin and half a bottle of Rioja to nurse it down.
 
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