Author Topic: It's all gravy  (Read 563 times)

It's all gravy
« on: June 10, 2019, 11:11:51 PM »
I make fucking excellent gravy. All kinds. Do you? Half the world doesn't know it exists and the other half doesn't fucking bother making their own. It's a piece of piss. Totally fool proof. Do you? I do. Do you? Hit me up with your gravy recipes legends!

Re: It's all gravy
« Reply #1 on: June 10, 2019, 11:14:26 PM »
Pan juices plus vermouth over a high heat.

(Over to you, Pancreas)

pancreas

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Re: It's all gravy
« Reply #2 on: June 10, 2019, 11:26:09 PM »
The best thing to do is to reduce the fuck out of good quality meat stock, ideally skimming it as you go, but that's probably environmentally appalling, quite apart from the enormous amount of time it takes. So mostly, yes, pan juices plus madeira and/or red wine, even a Kallo stock pot depending on the quantity you need, then given a little monter au beurre at the end, or indeed beurre manié if it's a bit on the thin side. Obviously yer 'erbs etc to be boiled in with the juices. I've discovered the neighbours have a bay tree which I can snatch pieces from if I stand on the bins. If you want good colour and depth, caramelising the absolute fuck out of an onion cut in half on the bottom of the pan first will set you up well. Needs to be just on the point of burnt. Then blend it in. Pressure cooker makes life easier also. Quite a few ways to skin the cat actually.

Re: It's all gravy
« Reply #3 on: June 10, 2019, 11:28:17 PM »
And that's that.

Dex Sawash

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Re: It's all gravy
« Reply #4 on: June 10, 2019, 11:28:51 PM »
I make a nice one from tofu renderings.



edit- meant to be in this thread, https://www.cookdandbombd.co.uk/forums/index.php/topic,73566.0.html

Re: It's all gravy
« Reply #5 on: June 10, 2019, 11:31:50 PM »
Add granules to mug, pour on boiling water, stir. Voila. Then dump on chips.

Re: It's all gravy
« Reply #6 on: June 10, 2019, 11:35:28 PM »
Add granules to mug, pour on boiling water, stir. Voila. Then dump on chips.

...and mushy peas :)

Re: It's all gravy
« Reply #7 on: June 10, 2019, 11:54:04 PM »
Add granules to mug, pour on boiling water, stir. Voila. Then dump on chips.

No wonder Shoulders wanted out.

Re: It's all gravy
« Reply #8 on: June 11, 2019, 12:11:02 AM »
If you’re feeling flush, you can just get it pre-made in a polystyrene cup from the chippy or chinese. Nice and thick and gloopy, and yeah, some mushy peas, why not? And a pickled fucking egg too, OHH I COULD MURDER A PICKLED EGG HOLY SHIT.

imitationleather

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Re: It's all gravy
« Reply #9 on: June 11, 2019, 12:15:10 AM »
Serving suggestion: Swig it out of a pyrex jug while sat in front of the horse racing.

Sherringford Hovis

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Re: It's all gravy
« Reply #10 on: June 11, 2019, 12:28:45 AM »
Get in gravy.

Re: It's all gravy
« Reply #11 on: June 11, 2019, 12:31:18 AM »
The best thing to do is to reduce the fuck out of good quality meat stock, ideally skimming it as you go, but that's probably environmentally appalling, quite apart from the enormous amount of time it takes. So mostly, yes, pan juices plus madeira and/or red wine, even a Kallo stock pot depending on the quantity you need, then given a little monter au beurre at the end, or indeed beurre manié if it's a bit on the thin side. Obviously yer 'erbs etc to be boiled in with the juices. I've discovered the neighbours have a bay tree which I can snatch pieces from if I stand on the bins. If you want good colour and depth, caramelising the absolute fuck out of an onion cut in half on the bottom of the pan first will set you up well. Needs to be just on the point of burnt. Then blend it in. Pressure cooker makes life easier also. Quite a few ways to skin the cat actually.

I've got that massive Leith cookbook with all the recipes for the saucier French sauces. Mmmmmmmmm. Have you done those? The brown flour stuff was my most adventurous. Took me forever even before I made the stock before I made the sauce. All invented on the egregious wealth gained from exploting the undeserving indigenous but if you going to have an Empire you might as well benefit from it.

I also got into Austian cooking over last winter and the klara-suppe (excuse my german) made from beef bones with just a dumpling or some spaetzle and chives was one of best meals I have ever made.

The inspiration for this thread was making some roast lamb (marinated in yoghurt, harisa, garlic powder and lemon) for a chips and tomato-cucumber-redonion-mint salad Greek thing and I just whipped up a lamb sauce/gravy from the juices. So good.

Spoon of Ploff

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Re: It's all gravy
« Reply #12 on: June 11, 2019, 09:02:31 AM »
Theres more of grave than of gravey about this thread.

biggytitbo

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Re: It's all gravy
« Reply #13 on: June 11, 2019, 09:03:53 AM »
Quote
Ooh like gravy, down to the last drop
I keep mopping it up, mopping it up, yeah, she's my baby
Ooh like gravy, down to the last drop
I keep mopping it up, mopping it up, yeah, she's my baby
Ooh like gravy, down to the last drop
I keep mopping it up, mopping it up


I'm very unsure about the metaphor there.

Endicott

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Re: It's all gravy
« Reply #14 on: June 11, 2019, 11:50:21 AM »

Re: It's all gravy
« Reply #15 on: June 12, 2019, 12:53:03 AM »
a few years back, got into an online argument about condiments somehow. "YOU KNOW NOTHING OF ONION GRAVY!" a guy screamed at me, which remains my favourite insult I've ever received.

Re: It's all gravy
« Reply #16 on: June 12, 2019, 01:23:32 AM »
Gravy is just the poor man's Veloute.