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Atavachron 
Special Collaborator
Honorary Collaborator
Joined: September 30 2006
Location: Pearland
Status: Offline
Points: 65266
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 Posted: February 10 2011 at 05:02 |
 topographicbroadways wrote:
and i'm surprised that America
doesn't have an equivalent\alternative to Yorkshire puddings as it does
for most of the things Britain eats |
so am I .. here's the thing; when I was a kid we made this in school
(4th/5th grade or so) around the holidays, but it was called "German
pancakes" .. yeah I don't know either, that's what happens when you
live in a multi-national society I guess, but it was delicious !
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Dean
Special Collaborator
Retired Admin and Amateur Layabout
Joined: May 13 2007
Location: Europe
Status: Offline
Points: 37575
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Posted: February 10 2011 at 05:06 |
Blacksword wrote:
Dean wrote:
Mash potatoes are one of my favourite veg, yet I'll turn my nose up in disdain at any other puréed vegetable as being pretentious baby food.
As for gravy - can't be bothered with arseing about "deglazing" the roasting pan to make gravy - gravy is made in a huge chemical plant by Premier Foods and it's called Bisto - four spoonfuls, ½pt boiling water, stir. Job done. |
I agree. Bisto gravy is fine, and doesn't require faffing. |
Bisto, the phrase "Ah, Bisto" and the Bisto kids are ingrained in the national psyche - even then I was surprised to read that it's now over 100 years old.
At the time of the acquisition, a Premier Foods director was quoted as saying, "When we acquired RHM, I don't think any of us realised that that old warhorse, Bisto, was part of the mix. To us, it's just gravy."
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What?
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Atavachron
Special Collaborator
Honorary Collaborator
Joined: September 30 2006
Location: Pearland
Status: Offline
Points: 65266
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Posted: February 10 2011 at 05:10 |
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I've tried making flavorful gravy from scratch and it's much harder than it seems, it's some magical blend of fat, protein and starch that eludes me, and I'm a pretty good cook
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Slartibartfast
Collaborator
Honorary Collaborator / In Memoriam
Joined: April 29 2006
Location: Atlantais
Status: Offline
Points: 29630
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Posted: February 10 2011 at 05:11 |
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Do you put gravy on your black puddings?
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Released date are often when it it impacted you but recorded dates are when it really happened... 
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Snow Dog
Special Collaborator
Honorary Collaborator
Joined: March 23 2005
Location: Caerdydd
Status: Offline
Points: 32995
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Posted: February 10 2011 at 05:22 |
Slartibartfast wrote:
Do you put gravy on your black puddings?
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NO!!!!! 
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Snow Dog
Special Collaborator
Honorary Collaborator
Joined: March 23 2005
Location: Caerdydd
Status: Offline
Points: 32995
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Posted: February 10 2011 at 05:25 |
Atavachron wrote:
I've tried making flavorful gravy from scratch and it's much harder than it seems, it's some magical blend of fat, protein and starch that eludes me, and I'm a pretty good cook
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When roasting you meat, bung some carrot, onion, maybe some celery, and anything else at hand that you think might suit. When the meat is done remove it and mash the veg, hopefully you have a lot of caramelised stuff in there. Add a tablespoon of flour and mix. Add water or stock and stir for 5 mins and it thickens. Salt and pepper to taste and then seive it to remiove the mashed veg.
Should be delicious.
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Atavachron
Special Collaborator
Honorary Collaborator
Joined: September 30 2006
Location: Pearland
Status: Offline
Points: 65266
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Posted: February 10 2011 at 05:38 |
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thanks, I've never bunged the vegetables, that must be the secret
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Slartibartfast
Collaborator
Honorary Collaborator / In Memoriam
Joined: April 29 2006
Location: Atlantais
Status: Offline
Points: 29630
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Posted: February 10 2011 at 06:29 |
Atavachron wrote:
thanks, I've never bunged the vegetables, that must be the secret
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Is that a term that we have another word for or just a typo?
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Released date are often when it it impacted you but recorded dates are when it really happened...
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Snow Dog
Special Collaborator
Honorary Collaborator
Joined: March 23 2005
Location: Caerdydd
Status: Offline
Points: 32995
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Posted: February 10 2011 at 07:17 |
Atavachron wrote:
thanks, I've never bunged the vegetables, that must be the secret
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Not everyone does this, and I never used too, but the onion at least is good for colour and flavour.
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Snow Dog
Special Collaborator
Honorary Collaborator
Joined: March 23 2005
Location: Caerdydd
Status: Offline
Points: 32995
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Posted: February 10 2011 at 07:17 |
Slartibartfast wrote:
Atavachron wrote:
thanks, I've never bunged the vegetables, that must be the secret
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Is that a term that we have another word for or just a typo?
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bung = chuck or put. 
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Equality 7-2521
Forum Senior Member
Joined: August 11 2005
Location: Philly
Status: Offline
Points: 15784
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Posted: February 10 2011 at 09:43 |
Atavachron wrote:
topographicbroadways wrote:
and i'm surprised that America
doesn't have an equivalent\alternative to Yorkshire puddings as it does
for most of the things Britain eats |
so am I .. here's the thing; when I was a kid we made this in school
(4th/5th grade or so) around the holidays, but it was called "German
pancakes" .. yeah I don't know either, that's what happens when you
live in a multi-national society I guess, but it was delicious !
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I've had German pancakes at iHoP.
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"One had to be a Newton to notice that the moon is falling, when everyone sees that it doesn't fall. "
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Atavachron
Special Collaborator
Honorary Collaborator
Joined: September 30 2006
Location: Pearland
Status: Offline
Points: 65266
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Posted: February 10 2011 at 18:49 |
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no no, you fool, not German pancakes, German pancakes
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Do you put gravy in your yorkshire puddings?
