The **Now Eating** Thread

Gilbert89 said:
Looks the dogs boll**cks if you ask me :D

Bet it smells like them too :p
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I'll be honest with you and tell you it was awful.

The soup was like lightly seasoned dishwater and the sourdough was tasteless and dry and only finished it as I hadn't eaten up till then and had been fitting noggins all morning.
 
Defrosted scratch Lamb Rogan Josh, sweet chilli sauce and mango chutney
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robfosters said:
You should splash out on some Bisto best for such occasions
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I'd argue the gravy just needs multiplying by a factor of 3x

It is funny how colour makes such a difference. I did a roast here in Spain the other week but just made "proper" gravy. It was so light in colour without some bisto/colouring and whilst tasting excellent, it just felt weird.
 
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Martynt74 said:
I'd argue the gravy just needs multiplying by a factor of 3x

It is funny how colour makes such a difference. I did a roast here in Spain the other week but just made "proper" gravy. It was so light in colour without some bisto/colouring and whilst tasting excellent, it just felt weird.
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Yeah, I like my beef gravy very dark. I think it makes it feel richer and higher quality. Light gravy just makes me think bog standard gravy granules
 
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