Oh squiggle. I’ve already prepared them as individual posts. The ship has sailed. Didn’t you realise that this is one of those pointless polls I do just for the engagement? Tut.
LOL, it’ll thicken about as much as her white sauce. Which, let’s not forget, when asked how many times she tested that recipe, she said “one and done”Is anyone willing to take the risk ...make this and report back??
I’m predicting bitter onion with a background of stomach churning fat
And how the fuck does it thicken??
Christ! It's Terry the Sparrow. How could she?Looking at this, the size of the sausages, the chicken is really small
I'll be making onion gravy for my veggie daughter. Thinly sliced onions cooked very slowly in butter and a touch of oil to stop the butter burning, when nicely caramelised a spoon of flour stirred in and then cooked out, veggie stock added and simmered until cooked and thickened. Very nice. No baking spread, no lard, no fuss and no liquidised boiled onionsFuck me that is genuinely the most disgusting recipe. Blend your raw onions with 2 types of fat and some herbs? Why not roast them or saute them as a flavour base.
My mother (from the Black Country) always used the roasting tin to make the gravy while the meat was resting. Just powder Bisto mixed with a little water and then the vegetable water. Heaven.I think I may vom. Why is she not using the lovely fat from the turkey? Heat in a pan until bubbling, stir in flour and cook till it looks sandy and so you cook the flour out. Slowly add hot stock (and veg water if you fancy) mixing well so it doesn't go lumpy. Let it simmer gently and I add the juices that have come out of the meat. I add a drop of gravy browning just to make it a nice appetising colour. (I actually use a cast iron casserole dish to cook my turkey or joint in, that way you get all the amazing juices and flavour from the bottom of the pan. Why is she obsessed with blending stuff? Why not make a proper roux?
I'm a pretty good at making gravy (hell, I am northern after all), but my mum made the best gravy ever. After she died (very unexpectedly) and we were stood outside the hospital shell shocked, one of the grandchildren started to sob because he'd never have the joy of one of her roast dinners, and her gravy. It's not the big things that get to you is it?
Zero waste dinner, innit.Christ! It's Terry the Sparrow. How could she?
If only I had baking spread and lard...Is anyone willing to take the risk ...make this and report back??
I’m predicting bitter onion with a background of stomach churning fat
And how the fuck does it thicken??
Focused and precise?! Babe, it's literally pressing a button.
I always think of your brave soup experience to the soundtrack of Damien Rice cannonball song "still a little taste " You took one for the team thank youNo, I've done my bit.
The big question is: does she feel better or worse than that time she pretended to have symptoms but decided that it was more important to go shopping the next day, namely under the guise minky-fucking-whatever.
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