Ahh, nothing like some extra carbs to mop up a decent gravy. I thought it was just me as most people look at me like i’m a tramp when I do this. My mum is embarrassed and my MIL nearly fell off her chair the first time I used the bread sponge method to clean the plate at her house.
Make too much gravy so when your plate is empty you can lay a slice of white bread on it then drown it in gravy, remembering to turn it over so it's saturated on both side. Mmmmmmmm.
Like my wife
Thick and full bodied
It's just for rehydrating over cooked meat isn't it?
I'd rather have rare/medium cooked meat and put the tray back in the oven until the contents are like marmite to be eaten with a spoon.
Ahh, nothing like some extra carbs to mop up a decent gravy. I thought it was just me as most people look at me like i’m a tramp when I do this. My mum is embarrassed and my MIL nearly fell off her chair the first time I used the bread sponge method to clean the plate at her house.
Ah, a Northerner.
It’s just for rehydrating over cooked meat isn’t it?
Ah, a Southerner.
I’d rather have rare/medium cooked meat and put the tray back in the oven until the contents are like marmite to be eaten with a spoon.
You can have both have that marmite like substance is what you use as the gravy base.
@Cougar - next time we visit Yorkshire I will be most delighted to point out I have now been made an honorary Northerner.
I’m genuinely surprised that lumps is the main name. I’m disappointed to find that there aren’t lots of amusing regional/ dialect names.
Mrs Sims has told me that it’s not the mopping up of the gravy with the bread that is the issue - apparently it’s the done thing on the continent. the issue is with the way I do it. Slap the bread in the left over gravy, wipe the plate clean, turn the slice over and pour some more on the dry side.
Ok onto page 2 and no mention of this BUT if you aren't using the potato water in the gravy you are doing it wrong and my Irish mother would frown at you.
Cornflour for thickening, as if!
Mrs Sims always uses the potato water so she’s good with your Ma.
Intravenously
Cabbage water too.
Yum.
Personally, I like a couple of drops of soy sauce in the mix.
And it has to be thick and velvety, like cream, or else it just makes your chips soggy.
Personally, I like a couple of drops of soy sauce in the mix.
Try Marmite or Maggi seasoning.
Like my wife
Thick and full bodied
At least you didn't go with 'Hot, thick and salty'....
^^^With thanks to a STW poster who I actually know in real life and reduced us to tears on a biking trip* with a joke that had that as the punchline.
*Back when you could do stuff like that.
On a serious note, whatever meat is roasting (rubbed with olive oil, salt, pepper and an appropriate herb) propped up on a trivet of sliced onion. The resulting juices added to a fairly standard mix of veg and beef stock cubes. Some of the veg peelings or trimmings tucked under the meat too if I can be arsed.
For extra bonus points the fat soaked onion is eaten as an unofficial starter. The only problem is that this gives me wind that could probably be used in some electricity generating capacity.
Personally, I like a couple of drops of soy sauce in the mix.
Not in gravy but soy sauce is amazing on chips - especially with steak.
A bit of tomato puree can go very nicely into gravy to make it a bit fruitier.
