David Posted April 6, 2006 Share Posted April 6, 2006 Not necessarily related to France alone, but what is the difference between French and British books - French books, when looked at from the spine are upside down.What is the difference between sauce and gravy? I do not know the answer.What is the difference between soup and stew? Any answers?Davidp.s. I think the Martian thread is wonderful, and it has cheered me up. Can we have more on the lighter side please? Link to comment Share on other sites More sharing options...
Just Katie Posted April 6, 2006 Share Posted April 6, 2006 Yes lets just fill this thread full of nonsense. Link to comment Share on other sites More sharing options...
David Posted April 6, 2006 Author Share Posted April 6, 2006 What is the difference between French mashed potatoes (puree), British mashed potatoes (Some lumps), Crushed potatoes and overcooked boiled potatoes that have gone partly or all the way towards a mush?David Link to comment Share on other sites More sharing options...
Miki Posted April 6, 2006 Share Posted April 6, 2006 Is it a three or nine leafer tonight David ?Martian has just PM'd from on the way to Jupiter and asked me to say that Smash is best. Link to comment Share on other sites More sharing options...
Just Katie Posted April 6, 2006 Share Posted April 6, 2006 Cant do spuds in any shape or form. ucka vee Link to comment Share on other sites More sharing options...
Just Katie Posted April 6, 2006 Share Posted April 6, 2006 Hi David, Hows the garden? Link to comment Share on other sites More sharing options...
Tresco Posted April 7, 2006 Share Posted April 7, 2006 Leaving Davids garden aside, because it makes my head hurt.[:)]French Books have French punctuation.Now, driving on the wrong side of the road I have got used to, but those wierd punctuation marks: Never!Also, does no one else except me notice how gross french food photography is, in the brochures for the super markets? Link to comment Share on other sites More sharing options...
TWINKLE Posted April 7, 2006 Share Posted April 7, 2006 [quote user="KatieKopyKat"]Yes lets just fill this thread full of nonsense.[/quote]You already do that on all the other threads sweetie! Just filling in for Mr Smith[;-)] Link to comment Share on other sites More sharing options...
Miki Posted April 7, 2006 Share Posted April 7, 2006 Yes lets just fill this thread full of nonsense.You already do that on all the other threads sweetie! Just filling in for Mr Smith[;-)]I think sweetie has a y at the end, didn't you go to school huh ! Regards Dick(Not as good as Dick but as Twinkie says, we do need to hold it together here, until the real Mr Smith gets back) Link to comment Share on other sites More sharing options...
Owens88 Posted April 7, 2006 Share Posted April 7, 2006 Stew can be eaten with a knife and fork. Some bread is also handy. (so I think many Indian meals are closer to stew than soup - does that thought spawn another thread ?) Link to comment Share on other sites More sharing options...
Bassman Posted April 7, 2006 Share Posted April 7, 2006 Gravy should have the meat juices in it , sauce can be anything [;-)] Soup is liquid, stew is solid(ish)[:D] Link to comment Share on other sites More sharing options...
Just Katie Posted April 7, 2006 Share Posted April 7, 2006 And people who use Bisto should have their toe nails slowly peeled off. That'll learn em. Link to comment Share on other sites More sharing options...
Christine Animal Posted April 7, 2006 Share Posted April 7, 2006 Do you have nothing else to do than partake in all this drivel and nonsense. Sorry, I couldn' find a suitable picture. [:P] Link to comment Share on other sites More sharing options...
ali-cat Posted April 7, 2006 Share Posted April 7, 2006 [quote user="Christine Animal"] Do you have nothing else to do than partake in all this drivel and nonsense. Sorry, I couldn' find a suitable picture. [:P] [/quote]Nope!! My backs sore, I can't be bothered to do any hoovering & the hubby is cutting the grass!! So here I sit reading through all the posts - & now wondering if all gravy should have meat juice in it - as mine dosen't!! Been a veggie for 14 years & make a wonderful vegetable gravy!![:D] Link to comment Share on other sites More sharing options...
Dick Smith Posted April 7, 2006 Share Posted April 7, 2006 Sweetie is a person, sweety is a sweet.What's the difference between roast beef and pea soup?Any idiot can roast beef.I'm off now, possibly permanently. Have a good time. Link to comment Share on other sites More sharing options...
SaligoBay Posted April 7, 2006 Share Posted April 7, 2006 [quote user="David"]What is the difference between sauce and gravy? I do not know the answer.[/quote]In English.....Gravy is savoury, made with meat juices, goes with meat dishes or their veggie equiv. Usually brown.Sauce can be savoury or sweet. Milk-based, tomato-based, caramel-based, they're all sauces.In French....... all of the above, and vinaigrette/salad dressing, are all just called sauce. Link to comment Share on other sites More sharing options...
SaligoBay Posted April 7, 2006 Share Posted April 7, 2006 [quote user="David"]What is the difference between French mashed potatoes (puree), British mashed potatoes (Some lumps), Crushed potatoes and overcooked boiled potatoes that have gone partly or all the way towards a mush?David[/quote]There is no difference between British and French mash. It varies from house to house, not country to country. Some like it smooth, some like it lumpy, some French people cook potatoes in the microwave by choice. [+o(] Link to comment Share on other sites More sharing options...
Dotty0 Posted April 7, 2006 Share Posted April 7, 2006 [quote user="Dick Smith"]Sweetie is a person, sweety is a sweet.What's the difference between roast beef and pea soup?Any idiot can roast beef.I'm off now, possibly permanently. Have a good time.[/quote]That's very funny Dick. Nearly choked on my cheese toastie.Dotty Link to comment Share on other sites More sharing options...
David Posted April 7, 2006 Author Share Posted April 7, 2006 Thanks KatieKopyKat, the thread was meant to be filled with nonsense to make us smile.Re soup and stew - If a soup is eaten with a spoon, and a stew with knife and fork, is mince curry a soup or stew? I would say mince curry is more of a stew, but .....Re three leaf or nine leaf - the neighbours came round to visit, and one bottle of pastis later .....A very old one - What is the difference between Ferrari and MacDonalds? Ferrari only have one burnt Berger. Ouch.Re sauce or gravy, if gravy is made with meat juices, why do posh restaurants and Chefs call their gravy a sauce?David Link to comment Share on other sites More sharing options...
Teamedup Posted April 7, 2006 Share Posted April 7, 2006 For me stew is thick and lumpy and one of those things to eat with a spoon and bread, preferably with butter on it. I would hate it with a knife and fork. Another of those things is chocolate cake always being scumptious when eaten with fingers. Some things are just right when eaten in a certain way. So KKK how do you make your gravy if you don't use bisto. I must say I can tart bisto up to something quite good, but nothing excels the gravy I make using a very olde fashioned method that I copied from my MIL. I make mash and I make that runny french puree too. Depends what I am serving it with. I don't like lumps and really try and ensure that there are none and that whichever I make is smooth and creamy tasting. Link to comment Share on other sites More sharing options...
Viv Posted April 7, 2006 Share Posted April 7, 2006 Mince curry is a new one on me, though I'm sure its nice;[:)] I'm a balti girl me self - but haven't seen anything remotely like a balti in France.Don't posh restaurants in the UK now call their gravy, jus or is that just Gary Rhodes.Stew - definitely a spoon maybe a fork but never a knife - everything is already the right size chunks in my stews.( where is the halo smiley?)Most revolting topping seen on a french pizza? artichokes and boiled potatoes [+o(]Finally,Whats the difference between sprouts and bogies ? Kids won't eat sprouts ![:-))] Link to comment Share on other sites More sharing options...
Miki Posted April 7, 2006 Share Posted April 7, 2006 "....I'm off now, possibly permanently. Have a good time"What's up Dick ?......................... (I know, what comes next " I like carrots"but, I said Dick not Doc !So ? Link to comment Share on other sites More sharing options...
Just Katie Posted April 7, 2006 Share Posted April 7, 2006 I think Dick has got the sulks because Gay is giving him a bit of attention the other day instead of me. Embrace it Dick. The only way to make gravy is to take the meat juices, add water so you have about 1/2 pint of liquid, add flour or cornflour (I prefer flour) and mix into a paste. All this should be done in the roasting pan by the way. Then pour in some water which you boiled the greens in (this should contain a little salt) stir over the heat until it become the correct consistancy. Add a bit of garlic, french mustard, soy sauce and gravy browning. If you have never done this before it takes a little practice. This is true gravy, bisto is cheating. Link to comment Share on other sites More sharing options...
Tresco Posted April 7, 2006 Share Posted April 7, 2006 This is true gravy,I bet it's the same as TU's MIL method. It's how my mother makes gravy, but no garlic, ever. Link to comment Share on other sites More sharing options...
Just Katie Posted April 7, 2006 Share Posted April 7, 2006 My mothers recipe too (taditional gravy) However, I have only just started using garlic in gravy. I also stab slithers of garlic into red meat and it has become quite common now. Also (and everyone turns their nose up to this one) I mash tinned anchovies in a mortar and spread over lamb, wrap in foil and slowly cook. The fishiness is lost and the salt flavour runs through the meat with the juices. Link to comment Share on other sites More sharing options...
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