AlanHo Posted August 25, 2009 Report Share Posted August 25, 2009 "The more people I meet, the more I like my dog." Quote Link to comment Share on other sites More sharing options...
andsome Posted August 25, 2009 Report Share Posted August 25, 2009 "The more people I meet, the more I like my dog."We don't have one now, but I do like dogs. :D Quote Link to comment Share on other sites More sharing options...
Irene Posted August 25, 2009 Report Share Posted August 25, 2009 "The more people I meet, the more I like my dog."Paw-fect partner? Quote Link to comment Share on other sites More sharing options...
catgate Posted August 25, 2009 Report Share Posted August 25, 2009 We don't have one now, but I do like dogs. :DBraised or baked? Quote Link to comment Share on other sites More sharing options...
rong Posted August 25, 2009 Report Share Posted August 25, 2009 I think they can be a bit tough, is that right andsome Quote Link to comment Share on other sites More sharing options...
Gandalph Posted August 25, 2009 Report Share Posted August 25, 2009 I think they can be a bit tough, is that right andsomeThey can be a little tough if they are over cooked. I like mine braised slowly at 160 deg for about two hours then served with a nice Bisto gravy. Lovely. :D Quote Link to comment Share on other sites More sharing options...
rong Posted August 25, 2009 Report Share Posted August 25, 2009 How can you have a "nice Bisto gravy", I wouldn't put nice and Bisto together, I wouldn't put Bisto with anything Quote Link to comment Share on other sites More sharing options...
AlanHo Posted August 25, 2009 Author Report Share Posted August 25, 2009 How can you have a "nice Bisto gravy", I wouldn't put nice and Bisto together, I wouldn't put Bisto with anythingYou are quite right rong - Bisto cannot compete with Aldi or Lidl german made gravy browning granules called Fritzo. Either are perfect with yer schnitzel - or schnauzer. Quote Link to comment Share on other sites More sharing options...
catgate Posted August 25, 2009 Report Share Posted August 25, 2009 I wouldn't put Bisto with anythingI would. I would have put it together with our "school dinners" during the war, and then put them both in the bin. We all used to go across the road to the bakers and get a cornish pasty....that's how bad school dinners were. The cooks and dinner ladies used to come to school in the morning with empty shopping baskets and go home late afternoon with them "full"....and they were not taking home left over food. Quote Link to comment Share on other sites More sharing options...
Gandalph Posted August 25, 2009 Report Share Posted August 25, 2009 I rather like Bisto gravy. I've tried the stuff from Aldi and didn't like that one bit. So what is so bad about Bisto. Quote Link to comment Share on other sites More sharing options...
rong Posted August 25, 2009 Report Share Posted August 25, 2009 Well when you've had proper gravy made with the food juices, Bisto is vile Quote Link to comment Share on other sites More sharing options...
-pops- Posted August 25, 2009 Report Share Posted August 25, 2009 I cannot take Bisto as a result of my father's attempt at cooking when I was but a small child.He didn't have a clue about how to prepare any comestibles and one time mother was indisposed he made dinner including gravy. He didn't believe that such a small amount of Bisto powder as per packet instructions could thicken the amount specified so he used tablespoon instead of teaspoon quantities as per label.The resultant "gravy" was a case of one slice or two. He didn't accept he had done the preparation incorrectly, it was that the instructions weren't clear!!He was an example of someone who was always right - even when presented with evidence that he was wrong. I recall an argument with him about the soap Imperial Leather. He insisted that it was correctly called Imperial Lather (note the omitted "e") and even when presented with evidence of his error - the packet and label - his response was "They've spelled it wrong". Some years later I worked for Cussons, the manufacturers of IL and found out the real origins of the name but, unfortunately by that time he had met his demise and remained ignorant about the perfume coming from the Russian court pre-revolution.If it is of interest, there is a Wiki on IL http://en.wikipedia.org/wiki/Imperial_LeatherI digress and ramble - apologies. Quote Link to comment Share on other sites More sharing options...
catgate Posted August 25, 2009 Report Share Posted August 25, 2009 I digress and ramble - apologies.There is insufficient digressing and rambling done on this forum. I do not think you need to aplogise Quote Link to comment Share on other sites More sharing options...
Gandalph Posted August 25, 2009 Report Share Posted August 25, 2009 My wife was a damned good cook until she turned disabled. Me being ex-army and a Master Stone Masons son was always taught to do things right. My wife has never complained about my cooking and I have even heard her say to her sister when she was asked what the Christmas dinner was like, replied 'It was absolutely bloody beautiful". I'll stick with Bisto. :DP.S. Rong, I always make gravy from the meat juices with added Bisto. Quote Link to comment Share on other sites More sharing options...
AlanHo Posted August 26, 2009 Author Report Share Posted August 26, 2009 I still say that the cheapo stuff from Aldi and Lidl is better than Bisto - simply because it does not taste "beefy" and is so anonymous it can be used perfectly with beef, lamb, pork, chicken, venison, dog or hedgehog. It is also easier to create lumps. No gravy is complete without some yummy lumps to prove it is home made. Quote Link to comment Share on other sites More sharing options...
andsome Posted August 26, 2009 Report Share Posted August 26, 2009 My wife was a damned good cook until she turned disabled. Me being ex-army and a Master Stone Masons son was always taught to do things right. My wife has never complained about my cooking and I have even heard her say to her sister when she was asked what the Christmas dinner was like, replied 'It was absolutely bloody beautiful". I'll stick with Bisto. :D P.S. Rong, I always make gravy from the meat juices with added Bisto.Ditto. :D Quote Link to comment Share on other sites More sharing options...
Irene Posted August 26, 2009 Report Share Posted August 26, 2009 I always make gravy from the meat juices with added Bisto.When I make roast gravy, I use a 50/50 combination of Bisto and plain flour. If combined with water a little at a time, no lumps will ensue. This 'thickening' added to the meat juices and some fluid from cooking green leaf veg, makes delicious gravy with good 'body'. ;) Quote Link to comment Share on other sites More sharing options...
rong Posted August 26, 2009 Report Share Posted August 26, 2009 We just have proper gravy without the added yuck Quote Link to comment Share on other sites More sharing options...
catgate Posted August 26, 2009 Report Share Posted August 26, 2009 ....... makes delicious gravy with good 'body'. ;)I once knew a girl like that Quote Link to comment Share on other sites More sharing options...
rong Posted August 26, 2009 Report Share Posted August 26, 2009 ....... makes delicious gravy with good 'body'. ;)I once knew a girl like that My wife used to be like that, still makes delicious gravy though Quote Link to comment Share on other sites More sharing options...
AlanHo Posted August 26, 2009 Author Report Share Posted August 26, 2009 I always make gravy from the meat juices with added Bisto.When I make roast gravy, I use a 50/50 combination of Bisto and plain flour. If combined with water a little at a time, no lumps will ensue. This 'thickening' added to the meat juices and some fluid from cooking green leaf veg, makes delicious gravy with good 'body'. ;)You are doing something wrong if you are not able to get any lumps in it. Perhaps I should pop up the M6 and give you a quick lesson..... Quote Link to comment Share on other sites More sharing options...
Gandalph Posted August 26, 2009 Report Share Posted August 26, 2009 I always make gravy from the meat juices with added Bisto.When I make roast gravy, I use a 50/50 combination of Bisto and plain flour. If combined with water a little at a time, no lumps will ensue. This 'thickening' added to the meat juices and some fluid from cooking green leaf veg, makes delicious gravy with good 'body'. ;)You are doing something wrong if you are not able to get any lumps in it. Perhaps I should pop up the M6 and give you a quick lesson..... That offer is very kind of you Alan. You are a true gentleman. However I don't like lumps in my gravy. When my gravy is poured it is as smooth as velvet. Hmmmmm, me thinks this post might have been for Irene. :D Quote Link to comment Share on other sites More sharing options...
andsome Posted August 27, 2009 Report Share Posted August 27, 2009 I always make gravy from the meat juices with added Bisto.When I make roast gravy, I use a 50/50 combination of Bisto and plain flour. If combined with water a little at a time, no lumps will ensue. This 'thickening' added to the meat juices and some fluid from cooking green leaf veg, makes delicious gravy with good 'body'. ;) You are doing something wrong if you are not able to get any lumps in it. Perhaps I should pop up the M6 and give you a quick lesson..... That offer is very kind of you Alan. You are a true gentleman. However I don't like lumps in my gravy. When my gravy is poured it is as smooth as velvet. Hmmmmm, me thinks this post might have been for Irene. :D More than likely, she does live very close to the M6. :D Quote Link to comment Share on other sites More sharing options...
AlanHo Posted August 27, 2009 Author Report Share Posted August 27, 2009 Let me be absolutely clear - my offer was to tend to Irene's lumps not Gandalph's................... Quote Link to comment Share on other sites More sharing options...
andsome Posted August 27, 2009 Report Share Posted August 27, 2009 Let me be absolutely clear - my offer was to tend to Irene's lumps not Gandalph's................... I like womens lumps. :D Quote Link to comment Share on other sites More sharing options...
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