For your amusement (and advice)

[george formby]

I know. I pay to be away from one and with another.

Do you compare gravy?

[Ronin]

Do you compare gravy?

There is no safe answer to that.

[MisterD]

Jus is juice, your making a Jus aux beurre. A white reduced sauce thickened with butter is a beurre blanc. Gravy is glace de viande, more or less. You can thicken your gravy with cornflakes if you want, cooking should be an adventure!

I've translated 'jus' as 'gravy' since I first went to France as a 10 yr old...can't argue with your final sentiment though, I learnt 90% of what I do in the kitchen from Keith Floyd (yes, that includes the drinking).

[george formby]

I've translated 'jus' as 'gravy' since I first went to France as a 10 yr old...can't argue with your final sentiment though, I learnt 90% of what I do in the kitchen from Keith Floyd (yes, that includes the drinking).

Did he give you his famous beer mat recipe?

He was a man after my own heart.

[george formby]

I've translated 'jus' as 'gravy' since I first went to France as a 10 yr old...can't argue with your final sentiment though, I learnt 90% of what I do in the kitchen from Keith Floyd (yes, that includes the drinking).

Yeah, that's exactly how the French would describe it, meat juices. I reckon the Poms invented thick gravy so they could dip their chips in it.

[HenryDorsetCase]

Can I vote for neither?

Just deglaze the pan with wine, add a bit of stock or vege water, reduce and whisk in a lump of butter at the end...probably 'jus' rather than 'gravy', but they're synonyms as far as I'm concerned.

I forget the technical term for it but you can mix up a paste of butter and flour, and put that through first then add those other things.

nom nom nom.

[george formby]

I forget the technical term for it but you can mix up a paste of butter and flour, and put that through first then add those other things.

nom nom nom.

Beurre manie.

Your welcome.

[HenryDorsetCase]

I know. I pay to be away from one and with another.

the lesson, of course, being you pay no matter what.

[HenryDorsetCase]

Yeah, that's exactly how the French would describe it, meat juices. I reckon the Poms invented thick gravy so they could dip their chips in it.

and pour it over mashed spuds with peas. I hate mushy peas but love frozen peas.

nom nom nom.

I cooked roast pork the other day and failed utterly to make gravy. (did it in the bbq and its hard to catch the juice). Was good with apple sauce though.

[HenryDorsetCase]

Beurre manie.

Your welcome.

cheers.

You're Gordon Ramsay, right?

I've modelled my management style after him. Lot of swearing and shouting.

[george formby]

and pour it over mashed spuds with peas. I hate mushy peas but love frozen peas.

nom nom nom.

I cooked roast pork the other day and failed utterly to make gravy. (did it in the bbq and its hard to catch the juice). Was good with apple sauce though.

Gutted, truly gutted. Where was my invite? Roast pork is the pinnacle of a meat eaters roasts. Damn, I'm drooling.

I do slow roast pork belly in my oil drum bbq. I'm just torturing myself now.

[HenryDorsetCase]

Gutted, truly gutted. Where was my invite? Roast pork is the pinnacle of a meat eaters roasts. Damn, I'm drooling.

I do slow roast pork belly in my oil drum bbq. I'm just torturing myself now.

I did a slow roast pork belly sitting on some crushed up juniper berries and a bay leaf in a shallow pan where you fill the pan up with milk just leaving the top fat exposed so it will crackle up. I have to say, it was bloody good. really really tender underneath, moist, and with just a hint of juniper.

here I am having quick and sleazy pasta for dinner

[george formby]

cheers.

You're Gordon Ramsay, right?

I've modelled my management style after him. Lot of swearing and shouting.

We were junior chefs at the same hotel in London many years ago. Pimply pale faced boys getting the shit kicked out of us 16 hours a day.

To be truly impressive in that style you need a broad & highly imaginative vocabulary to maintain the impact.

eg. " That soup looks like weasel vomit garnished with the pus from your plukes. Start again!"