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Post by Moose on Nov 15, 2015 23:56:43 GMT
that sounds jolly nice ..
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Post by JoeP on Nov 15, 2015 23:58:24 GMT
A notable commonality across Europe is a fondness for cheese. Cheese! I wonder if America will ever really catch on to cheese.
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Post by JoeP on Nov 15, 2015 23:58:56 GMT
I am quite fond of bland. I would happily have rice or potatoes and gravy. Umm ... you mean rice and potatoes? And gravy. And mint sauce.
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Post by whollygoats on Nov 16, 2015 0:13:05 GMT
"Reputations" are not truths. They are rather like cuisine stereotypes. Germans and sausage. Brits and fish'n'chips. French and cheese sauces. Norwegians and herring.
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Post by whollygoats on Nov 16, 2015 0:16:08 GMT
I am quite fond of bland. I would happily have rice or potatoes and gravy. Umm ... you mean rice and potatoes? And gravy. And mint sauce. And what do you mean when you say 'gravy'? Some thin brown sauce? Or, some artery-clogging sausage gravy made with fry fat, milk and flour?
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Post by juju on Nov 16, 2015 7:56:00 GMT
Gravy here (unless you're veggie - another story) is usually made with the juices and fat of the roast meat, and stock, and thickener of some kind. If it turns out thin you're doin' it wrong.
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Post by tangent on Nov 16, 2015 14:58:20 GMT
Do you make meals, tangent? No, when people like Sarah come to visit, I do fairly reasonable eggs, bacon and tomatoes, but my meals are very basic and I don't try anything fancy. Pat cooks very well and I much prefer her food to mine.
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Post by whollygoats on Nov 16, 2015 17:49:06 GMT
Gravy here (unless you're veggie - another story) is usually made with the juices and fat of the roast meat, and stock, and thickener of some kind. If it turns out thin you're doin' it wrong. Thin, smooth, semi-translucent brown sauce. Thick, chunky, creamy sausage gravy. Both made with the fat of cooked meat, stock, and thickener. Both tasty, but of vastly differing consistency.
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Post by Deleted on Nov 16, 2015 19:23:37 GMT
Germans do rather nice spicy sausages though? I don't really like sausages.
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Post by Moose on Nov 18, 2015 20:19:45 GMT
That sausage gravy looks vile I must say.
I love sausages though. We need a sausage appreciation thread. Cheap sausages are a bit crap - goodness knows what's in them - but good quality sausages with a very high meat content are divine.
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Post by whollygoats on Nov 18, 2015 22:06:18 GMT
That sausage gravy looks vile I must say. I love sausages though. We need a sausage appreciation thread. Cheap sausages are a bit crap - goodness knows what's in them - but good quality sausages with a very high meat content are divine. Indeed...considering the variety, there certainly does need to be a thread for sausages. I'm a fan of most sausages, but I have a particular weakness for the breakfast link sausages, which are the same as the ground sausage used to make sausage gravy for Murikan biscuits and gravy. Beyond that, it's Italian cured sausages, like Genoa salami and pepperoni, which spin my jets. Just out of interest, why is it you think the sausage gravy looks vile, but the brown gravy does not? (which is the implication of your comment....) I think that sausage gravy is divine, while brown gravy is merely 'meh'.
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Post by Moose on Nov 19, 2015 0:14:29 GMT
Oh i think the brown stuff is vile too. I never eat gravy of any kind.
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Post by juju on Nov 19, 2015 8:15:37 GMT
I couldn't eat something like a roast dinner or sausage and mash without gravy, that would be weird and horrible. So dry! But I think we are taking about two different concepts here. The sausage stuff (if I ate sausages, which I don't) looks OK, but works be classified as a topping rather than a gravy, I think. Different purpose, different consistency. It's a bit like your pants and our pants. Both are articles of clothing called the same thing, but serving different purposes.
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Post by Alvamiga on Nov 19, 2015 9:29:27 GMT
I like plain stuff as a rule. Means you can actually taste the stuff, too.
What we call a curry in this country is an invention made in this country. It bares only some resemblance to the original meaning of what it is.
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Post by whollygoats on Nov 19, 2015 15:57:50 GMT
I like gravy on my mashies, but I can survive with just butter. Things like pot pie would be unappealing without gravy, and curry, whether it is original, or Thai, or some kind of UKky knockoff, is, from my experience, basically a spicy gravy.
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Post by Moose on Nov 23, 2015 2:00:20 GMT
Col - you mean that there are types of curry that are popular here that are unknown in Indian/Pakistani/Bangladeshi cuisine. I've debated this with friends from those regions many times. Yes, things like Tikka Masala are not known on the Indian subcontinent. But plenty of things that you'd find on the menu of an Indian restaurant are known on the subcontinent, albeit not in entirely the same form.
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