Associate
Having chicken casserole for dinner.
The **Now Eating** Thread
- Thread starter J1234
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Man of Honour
Beef looks good 
I've got some pork collar I have been slow cooking and have made a mole to go with. Going to serve them both up on some tortillas with some crushed feta, lime, sliced radish, onion and coriander. Nom nom.
I've got some pork collar I have been slow cooking and have made a mole to go with. Going to serve them both up on some tortillas with some crushed feta, lime, sliced radish, onion and coriander. Nom nom.
Was a Chateaubriand cut tied, and up to room temperature. Sea salt and pepper then seared in a pan hot hot. Roasted flat out till 50c in the middle then rested for 30 minutes where it reached 60c.
Don't do gravy. Plays hell with my colon.
Man of Honour
Not being able to have gravy does suck, though that's perhaps a bit of an exaggeration 
Macca, have you tried making stuff from scratch yourself? Essentially making a basic stock and then thickening it up? I'm presuming gelatin and other essentials in stock don't mess you up? Obviously if they do, el sucko :/
Macca, have you tried making stuff from scratch yourself? Essentially making a basic stock and then thickening it up? I'm presuming gelatin and other essentials in stock don't mess you up? Obviously if they do, el sucko :/
I usually do my own from the bottom of the roasting tin and some veg water but today the roasted veg soaked all that up.
The gluten in gravy powder is one no no for me it's like someone raking razors down my insides.
Not being able to have gravy does suck, though that's perhaps a bit of an exaggeration
Macca, have you tried making stuff from scratch yourself? Essentially making a basic stock and then thickening it up? I'm presuming gelatin and other essentials in stock don't mess you up? Obviously if they do, el sucko :/
Me exaggerate, never. I don't believe it
And oh right, well I never have rubbish gravy from granules anyway.
At worst, oil, flour, water and bovril/stock cubes.
As it's gluten you could use xantham gum instead of normal flour.
Man of Honour
Yeah, sounds like there are options, even if they're a hassle
I'm kind of lazy and sometimes use gravy granules
Usually not though, or at the very least they just form a base and I supplement it with lots of stuff to make it actually taste good.
I'm kind of lazy and sometimes use gravy granules
Usually not though, or at the very least they just form a base and I supplement it with lots of stuff to make it actually taste good.
Associate
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- 18 Jan 2009
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Made a roast yesterday, Cooked a pork shoulder low and slow for 7 hours then back in for 10 at a high temp to crisp up the crackling. Pic is pre gravy, made the gravy from the dripping.
Caporegime
- Joined
- 17 Oct 2006
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Soldato
I don't like gravy, I have cheese sauce on my roast instead.
Soldato
I had a chickpea, beetroot and mackerel salad thing I made.
Man of Honour
Beef, salad and mustard seeded buns. Such satisfy. Very nom. Much taste.
Man of Honour
Made a roast yesterday, Cooked a pork shoulder low and slow for 7 hours then back in for 10 at a high temp to crisp up the crackling. Pic is pre gravy, made the gravy from the dripping.
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Awesome