jon Posted November 20, 2008 Author Share Posted November 20, 2008 Yes perhaps the little chef may be just the thing.....for some .....Heston,is involved with that too! Link to comment Share on other sites More sharing options...
YCCMB Posted November 20, 2008 Share Posted November 20, 2008 [quote user="jon"]Yes perhaps the little chef may be just the thing.....for some .....Heston,is involved with that too![/quote]Yes, I know, jon.......that's why I posted the address of the one he's involved with.[Www] Why do you persist in the belief that everyone except yourself is a culinary philistine? Link to comment Share on other sites More sharing options...
Russethouse Posted November 20, 2008 Share Posted November 20, 2008 Oh - I thought is was just me that felt like that ![Www] Link to comment Share on other sites More sharing options...
Clair Posted November 20, 2008 Share Posted November 20, 2008 Not, not just you two... Link to comment Share on other sites More sharing options...
Cerise Posted November 20, 2008 Share Posted November 20, 2008 No RH - there's lots of us feel the same! But I know my place, I'll get back to me pie 'n chips[:)] Link to comment Share on other sites More sharing options...
Clair Posted November 20, 2008 Share Posted November 20, 2008 I'm about to have some soup, made from left-over pot-roast veggies. No duxelle in sight... Link to comment Share on other sites More sharing options...
Russethouse Posted November 20, 2008 Share Posted November 20, 2008 ....and I have just enjoyed sausage, onions and mash (they were 'good' sausages though)[:)] Link to comment Share on other sites More sharing options...
Bugsy Posted November 20, 2008 Share Posted November 20, 2008 Roast Pork, brocoli, cabbage and parnsips all covered in Bisto gravy........................proper food like wot normal people eat. Link to comment Share on other sites More sharing options...
Sunday Driver Posted November 20, 2008 Share Posted November 20, 2008 Just picked up three nice ribs of beef today on special offer in SuperU. They're reasonably priced and they cook up really nice with some roast parsnips and carrots and a few Yorkshire Puds.Don't use Bisto for the gravy though - that's just for common people......[Www] Link to comment Share on other sites More sharing options...
Bugsy Posted November 20, 2008 Share Posted November 20, 2008 [quote user="Sunday Driver"]Don't use Bisto for the gravy though - that's just for common people......[Www] [/quote]Not if you use a silver spoon to stir it...............[8-|] Link to comment Share on other sites More sharing options...
Russethouse Posted November 20, 2008 Share Posted November 20, 2008 Oh SD, please tell me it was real gravy and not 'jus'...[8-)] Link to comment Share on other sites More sharing options...
Bugsy Posted November 20, 2008 Share Posted November 20, 2008 I have a correction to make.............Mrs B has just looked over my shoulder and said "Excuse me!!, I don't use Bisto in MY gravy"Ooops. Link to comment Share on other sites More sharing options...
Frenchie Posted November 21, 2008 Share Posted November 21, 2008 I do !! [blink][:D]please explain the onions and mash, I don't get it ..Is it another trick from les anglais bizarres ?? [:D] Link to comment Share on other sites More sharing options...
Frenchie Posted November 21, 2008 Share Posted November 21, 2008 [quote user="jon"]...and when the French get the real thing then they will love it.You too Well, sorry, Jon, but NEVER , in my case..I find that too hot spoils the palate, you don't taste the flavour of the meat and vegs, it just burns your taste buds...When my boyfriend and I went to the Indian in St Helens ( Merseyside) , he tried several times to have me try the hot stuff he was having .. each time I said .. " sorrrry, no, not for me... " But there were plenty of absolutely delicious choices I adored, just milder and flavoury..And I love the bread. Link to comment Share on other sites More sharing options...
Dick Smith Posted November 21, 2008 Share Posted November 21, 2008 [quote user="Frenchie"]I do !! [blink][:D]please explain the onions and mash, I don't get it ..Is it another trick from les anglais bizarres ?? [:D][/quote]To get the best from sausages (I get mine from a local farm shop, made on the premises) they should be served with mashed potatoes (with a dash of mustard added) and either fried onions or, my preferred, onion gravy. Basically onions sliced and fried until they caramelise and then gently braised in the gravy until they impart their flavour. The onion gravy is then poured over the mashed potato. For a real Lord Snooty touch you can stick the sausages into the pile of mash like horns. Or serve the whole lot up in a big Yorkshire pudding.Blue ribbon! Link to comment Share on other sites More sharing options...
Frenchie Posted November 21, 2008 Share Posted November 21, 2008 Now I know what we'll have for lunch today.. Thanks !!!! Link to comment Share on other sites More sharing options...
Âme Posted November 21, 2008 Share Posted November 21, 2008 Mmmm yes, but with nutmeg in the mash for me. Link to comment Share on other sites More sharing options...
Russethouse Posted November 21, 2008 Share Posted November 21, 2008 Last night it was English sausages served with gently sautéed onions, with mashed (creamed) potato, with peas and gravy. Sometimes I cook the sausages and onions and gravy all in the same pan, but I didn't do it that way, yesterday. I might cook Game Casserole at the weekend.I think that jon is thinking that good Indian cooking isn't really hot, it is flavourful and spicy. Which is quite right, unfortunatley jon seems to think she is the only person on the forum that a) knows this b) has ever had a good curry.[:(] Link to comment Share on other sites More sharing options...
Clair Posted November 21, 2008 Share Posted November 21, 2008 Frenchie, c'est comme un confit d'oignons, mais avec plus de sauce [:D] Link to comment Share on other sites More sharing options...
Frenchie Posted November 21, 2008 Share Posted November 21, 2008 Oui, oui, c'est ce que j'ai pensé, mais comme j adore les oignons, je vais essayer, pour moi un peu étrange avec la purée..Mais pourquoi pas ? Link to comment Share on other sites More sharing options...
The Riff-Raff Element Posted November 21, 2008 Share Posted November 21, 2008 Crois-moi, ça marche. Mais, à mon avis, il faut qu’on fasse la purée sans lait et avec beaucoup de beurre (demi-sel) pour d’avoir une bonne texture. Si non, le mélange peux devenir trop fluide. Link to comment Share on other sites More sharing options...
mint Posted November 21, 2008 Share Posted November 21, 2008 [quote user="Bugbear"]I have a correction to make.............Mrs B has just looked over my shoulder and said "Excuse me!!, I don't use Bisto in MY gravy"Ooops.[/quote]Good on yer, Mrs Bugsy!Why would you use Bisto? It would make all your meat taste of.............Bisto!Wouldn't you rather your gravy tasted of chicken, or beef, or pork or lamb or whatever meat you are eating? Link to comment Share on other sites More sharing options...
AnOther Posted November 21, 2008 Share Posted November 21, 2008 'er indoors just informed me that its liver et bacon (english of course) avec onion mash pour moi ce soir [;-)] Link to comment Share on other sites More sharing options...
Russethouse Posted November 21, 2008 Share Posted November 21, 2008 Lucky b****r ![:)]As it happens the restaurant I have mentioned before www.myalacarte.co.uk have emailed with an offer for this evening - and it suits us to go...[:)][:)] Link to comment Share on other sites More sharing options...
Frenchie Posted November 21, 2008 Share Posted November 21, 2008 [quote user="The Riff-Raff Element"]Crois-moi, ça marche. Mais, à mon avis, il faut qu’on fasse la purée sans lait et avec beaucoup de beurre (demi-sel) pour d’avoir une bonne texture. Si non, le mélange peux devenir trop fluide.[/quote]Ok, merci pour le tuyau [:)] Link to comment Share on other sites More sharing options...
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