Why no pork gravy?

[slowmotion]

 

[Noodley]

Well done @slowmotion

 

[400bhp]

Why pick on pork?

What about lamb?

 

[vernon]

I doubt that it has seen a pig. Look at the label:-

Roast pork flavour
With real meat juice flavour - is that flavouring that taste like real meat juice. Notice the absence of any reference to pork.

 

[slowmotion]

 

[slowmotion]

I doubt that it has seen a pig. Look at the label:-

Roast pork flavour
With real meat juice flavour - is that flavouring that taste like real meat juice. Notice the absence of any reference to pork.

For heaven's sake, it's granule gravy. What would anybody expect?

 

[Globalti]

Tsk tsk... don't you people know how to make REAL gravy? Remove the joint from the roasting tin, pour off most of the fat then sprinkle a spoonful of flour in the tin and cook it until it begins to brown. Then pour in the vegetable stock and stir until you get a lovely thick gravy made with the caramelised meat juices. Keep simmering it until ready to serve; flavour with a teaspoon of Marmite if necessary.

This method also cleans the roasting tin out very nicely as well.

 

[400bhp]

"granular"

That's a word I hear often in office speak.

Every time I hear it mentioned I think of feckin Bisto gravy.

 

[400bhp]

Tsk tsk... don't you people know how to make REAL gravy? Remove the joint.....blan blah blah...women's work...blah blah..blah....ready to serve;.

.

 

[Globalti]

What? Making the gravy is a traditional masculine job in our house, same as carving the meat.

 

[400bhp]

Funny house you live in.

 

[Noodley]

That must be a record tho, 27 posts before someone suggests making it yourself.

I'm gonna start doing this in "what bike" threads

 

[Crackle]

[QUOTE 2708664, member: 259"]Sloppy work. 31 32 posts and nobody has mentioned "jus" [/quote]
Jus pork off, unless you make it yourself

 

[GM]

Tsk tsk... don't you people know how to make REAL gravy? Remove the joint from the roasting tin, pour off most of the fat then sprinkle a spoonful of flour in the tin and cook it until it begins to brown. Then pour in the vegetable stock and stir until you get a lovely thick gravy made with the caramelised meat juices. Keep simmering it until ready to serve; flavour with a teaspoon of Marmite if necessary.

This method also cleans the roasting tin out very nicely as well.

That was sounding great until you mentioned Marmite

 

[Noodley]

Over in Special Interests, @loopybike has done just that in a very unusual way, you should take a look Noods.

Aye, but that's what he was wanting - I am planning on offering advice not looked for; quite clearly not asked for, yet offered nonetheless.

e.g. "I am looking to source somewhere that can sell me some steel." ... "Make is yourself, it's easy. All you need to do is..."