Oh oh oh and some mashed potatoes and cream gravy
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- eyesofgreen
- at Jun 20, 11, 03:25:48 PM
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- blueday
- at Jun 20, 11, 03:56:55 PM
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Cream gravy is very popular here in the south. U save some of the drippings add flour to thicken then add milk and heat until thick. We eat it on everything: bread, biscuits, potatoes.
Hmm I have to be honest and say it sounds a bit sickly but I'll take your word for it that it's tasty.
Thanks for the explanation.
blue -
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- kattboots
- at Jun 20, 11, 06:55:01 PM
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u bring the biscuits..yum
Throw in some sausage in the gravy and I'll be willing to FLY there!
Oh Yeahhhhhh... throw a couple of fried eggs on top of that.. heaven (of course if you eat much of it you will be on your way to heaven sooner than later). Definitely a comfort food for me...
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- eyesofgreen
- at Jun 20, 11, 08:28:58 PM
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- at Jun 21, 11, 11:54:37 AM
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I thought all gravies were made with milk
Hehehe - not the gravy we eat over here in the UK. Two oxos, mix up some bisto, bring it to the boil stirring all the time otherwise it goes lumpy. Once you remove your meat from the roasting tin, get rid of some of the fat (not the juices) and stick the pan on the top of the cooker. Throw in the gravy and bring back to the boil. Yum! No milk.
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- Feelin froggy
- at Jun 21, 11, 12:04:44 PM
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- gabby
- at Jun 21, 11, 01:07:34 PM
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I thought all gravies were made with milk
Hehehe - not the gravy we eat over here in the UK. Two oxos, mix up some bisto, bring it to the boil stirring all the time otherwise it goes lumpy. Once you remove your meat from the roasting tin, get rid of some of the fat (not the juices) and stick the pan on the top of the cooker. Throw in the gravy and bring back to the boil. Yum! No milk.
blue
What's an oxo and bisto? Never heard of either.
I do know about the gravy..... lived in the South in my younger years. -
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- kattboots
- at Jun 21, 11, 04:05:44 PM
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8'| I was wondering what Oxo and Bisto were too so I googled them and they are what we call bullion cubes. They have a neat new kind that comes in squeezy tubes rather than little foil wrapped squares.
So, if we look at blue's gravy compared to US gravy it is nearly the same but they make the gravy and put it in the drippings and we make the gravy from the drippings...
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- blueday
- at Jun 21, 11, 05:04:34 PM
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That is some kick a$$ gravy blue
[/quote]
It is pretty awesome Froggy.
[quote author=kattboots link=topic=17954.msg174478#msg174478 date=1308686744]
8'| I was wondering what Oxo and Bisto were too so I googled them and they are what we call bullion cubes. They have a neat new kind that comes in squeezy tubes rather than little foil wrapped squares.
So, if we look at blue's gravy compared to US gravy it is nearly the same but they make the gravy and put it in the drippings and we make the gravy from the drippings...
katt
Yes that's right Katt. The bisto is "like" brown cornflour. Hope that answers you Gabby.
Never heard of bullion cubes - what a great description that is.
blue -
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- kattboots
- at Jun 22, 11, 12:32:36 AM
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- at Jun 22, 11, 03:45:59 AM
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Hey blue... I was thinking about your "cornflour" and I think it might be what we call cornstarch. We make gravy with that and it usually does not have milk in it like flour gravy does. It thickens the gravy without flour and milk. Ya think?
katt
Yes it is a thickener but it also has a beef flavour. I think it is the same thing Katt.
So your gravy is like what we call a sauce?
blue -
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- kattboots
- at Jun 22, 11, 03:56:25 AM
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Yes it is a thickener but it also has a beef flavour. I think it is the same thing Katt.
So your gravy is like what we call a sauce?
blue
Yes! Except your gravies and sauces seem to be somewhat thinner than ours, especially our sausage gravy that we use on biscuits and gravy. That is very thick. But, our buillion cubes are what give the beef or chicken or vegetable flavor to the gravy and then the cornstarch does the thickening. Or the flour and milk do the thickening in the milk type gravies.
katt
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