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"easy on the gravy there buddy"....

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that's what I should have said before when my father was putting it on my dinner. now my dinner is swimming in it.
 

MoFo

TRIBE Member
In fact... I can't really think of anything I wouldn't eat with gravy on it. Even ice-cream...
 
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Originally posted by daddyiwantchocolate
You would have been better off saying that than calling him a welsh git and storming out of the room ;)
maybe if he had any welsh blood in him.
the welsh is from me mums side.
 
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Originally posted by ~dazed~


maybe if he had any welsh blood in him.
the welsh is from me mums side.
whoops!

ask her what this means then, 'cause I can't remember...

sounds like "yackie dah" :confused: is it some sort of welsh "cheers" or something?
 

MoFo

TRIBE Member
Originally posted by BigBadBaldy
I make the best gravy in the world.

My Grampa taught me how.

BBB.

..easy, you sick fucks!
I don't even know where gravy comes from. I complain about everyone else being passive consumers but when there's gravy in front of me, I lose control. It could come from clubbed seals in the Arctic and I could care less.

How do you make gravy, Chris?
 

BigBadBaldy

TRIBE Member
Real gravy is usually made from the pan juices of whatever you're roasting (beef, chicken, turkey, etc). Some of the fat is skimmed off, a bit of flour added and cooked down as a thickening agent, some wine, salt, pepper, herbs, a bit of butter,either stock (if available) or water simmer for a little while et VOILA! GRAVY! If no onions/carrots/potatoes have been roasted with the meat, you may want to sautee some minced onion and garlic in the initial stages.

You can also make gravy without roasting anything, but the stock is essential in this process. For instance, I make a nice fig gravy to accompany either roasted chicken or fish which contains shallots, garlic, dried figs, roux (cooked oil/flour, for thickening and a nutty flavour (depending on how long you cook it)) white wine, s/p and chicken stock. Herbs if desired.

Turkey gravy is the best, though. Nothing like turkey gravy and mashed potatoes! YUMMY!

Fuck, now I think I'm gonna go buy a can of shitty beef gravy and make some mashed potatoes. :)

BBB.

"Me so hungee!"
~Hungry Hungry Homer
 
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trinitydub

TRIBE Member
I once survived for a very long time eating not much but those instant mashed potatoes & gravy shite Lipton things, around this time last year actually. Samples were being handed out all over U of T, and there were boxes and boxes of samples in buildings all over campus. So we ate them all the time because they were there, and they were free, and we were lazy.
 

MoFo

TRIBE Member
Originally posted by BigBadBaldy
Real gravy is usually made from the pan juices of whatever you're roasting (beef, chicken, turkey, etc). Some of the fat is skimmed off, a bit of flour added and cooked down as a thickening agent, some wine, salt, pepper, herbs, a bit of butter,either stock (if available) or water simmer for a little while et VOILA! GRAVY! If no onions/carrots/potatoes have been roasted with the meat, you may want to sautee some minced onion and garlic in the initial stages.

You can also make gravy without roasting anything, but the stock is essential in this process. For instance, I make a nice fig gravy to accompany either roasted chicken or fish which contains shallots, garlic, dried figs, roux (cooked oil/flour, for thickening and a nutty flavour (depending on how long you cook it)) white wine, s/p and chicken stock. Herbs if desired.

Turkey gravy is the best, though. Nothing like turkey gravy and mashed potatoes! YUMMY!

Fuck, now I think I'm gonna go buy a can of shitty beef gravy and make some mashed potatoes. :)

BBB.

"Me so hungee!"
~Hungry Hungry Homer
Omg, I was just thinking about going to Dominion to get gravy. Save me some.
 
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trinitydub

TRIBE Member
yo mama's so fat whenever she goes out in public wearing red people yell YO KOOL AID


That was always my favourite.
JC
 
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