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

Thick gravy?

I like my gravy to be like a bird, a bit on the thinner side. So a warthog.

 

Pretty much the same. I gave up eating baby food about 43 years ago.

 

Don’t really eat soup. If I eat it Heinz tomato is it.

I have made French onion soup before. That has to be thin. Though I never have brandy so was nice but not as nice as a restaurant. If I go out for dinner I’d never eat soup.

 

No, it needs to caress your food, not envelope it. WE WILL HAVE TO DISAGREE!!!

 

Soups, the range of soups ready made in plastic containers is, well lets say absurd.

The seem to hoy any old **** into a soup these days.

I know, i see them, when i very occasionally have to go and help the glass backs out, cos they can't cope.

So i go from hoying carrots and bananas, to picking up packs of soups, i always spill the ****ing ****.

Tarts food.

 

I agree, thick gravy is rank.

 

I make a big dutch pot of chunky chicken soup at least once a month then just put it in tubs in the freezer. Handy to just zap in a few mins & cheap to make too which makes it taste even better

 

The mrs quite often makes a soup with the left over chicken. Then use the boiled broth to make a broccoli and Stilton soup. Which is good. She makes a nice butternut squash one too.

 

I would never have you as a thin gravy kind a guy. I’m stunned.

 

I try this many a time, maybe not the soup but other stuff.. It just sits there and takes up room.

I know it's a great idea.

 

I don't usually have a basic gravy mate. On the rare occasion i do a gravy, it always has things hoyed into it, so it's never thin,

 

I like making stocks and gravies to freeze them for later use. Drives my missus mad as the freezer is like a Jenga tower at times. We had a lot of tomatoes in the fridge today and are away on holiday soon so I made a tonne of tomato sauce for the kids' pasta.

 

But that makes sense Stan.

I cook for me, i don't have diets etc to worry about.

 

You should post more pics, I'd put money on you being the best cook on here from the few pics I've seen.

 

Have you ever thought about going on Dragon's Den to pitch your "FOOKIN HOYED IT IN" range of cuisine? That new, young, fat lass is from your neck of the woods, right?

 

Just putting this out there, but medium gravy is actually the best.

Sweats has already admitted he adds bisto so it would probably have been perfectly ok (and not dog **** dark) without that.

Jus is just liquid.

Needs a mid consistency and it doesn't need false thickeners added.

Just make gravy properly;

chuck a quartered onion and a chopped carrot into your roasting dish with whatever meat you're roasting and then, when you take the meat away, mash it up and stir in a bit of flour, some potato or (preferably) cabbage water to it and simmer away.

Reduce, then season. You can add bits like Worcester sauce or mustard to taste after, whatevs.

Just don't add ****ing bisto.

 

I'm a decent cook and I enjoy it but I've seen stuff posted on here that I wouldn't be able to cook without having to google recipes. I'm reminded what level of amateur cook I am when I sample my brother's grub as he's exceptional, especially Indian food. Saw him yesterday at a big family get together and his prawn curry and brinjal bhaji were exceptional.

I never think to take pictures until after we've eaten and I log on to here while polishing off the wine.

 

I wouldn't know mate.

I got a git big stupid TV,, so far i think it has been switched onto about 5/6 channels

Spike, Sky sports news, you tube, and a random movie channel. So let;s make that 4.

Oh no, Spartacus ain't on Spike now, so 5 it is.

****ing waste of money.

Nope forgot MOTD, so it is 6.

 

I am in the thin gravy boat. Like it to wet the food not stick to it. I like my custard thick though - which is why I like the Animal Farm thread.

 

cos you fit in well,