Gravy

chelsea · **Posted:** Sun Jul 22, 2012 3:26 pm

chelsea wrote:

I cooked the mushrooms in a pan with butter, Philidelphia cheese and black pepper. Try it sometime, the mushrooms were gorgeous.

Tried this a few days later with pesto added too.....very nice indeed.

Chorleyclaret · **Posted:** Sun Jul 22, 2012 5:20 pm

JueChorleyFC wrote:

Nothing major to report, however I had "fries" and gravy at AFC Blackpool. They was to my liking, the gravy was nice and runny for those kind of chips. Demolished the lot!

Shame they didn't have curry sauce though.

That said, I had that for lunch today in a Blackpool café.

yaskas8 · **Posted:** Sun Jul 22, 2012 5:29 pm

No Sunday roast for me this week, MOH has us both on a diet ahead of our holiday, had a small portion of rump steak with veg, no roasties and NO GRAVY!!!!!

I dont think I will marry her after this!

:evil:

fellakip · **Joined:** Sat Sep 11, 2010 5:14 pm **Posts:** 174

Lucky escape there lass

chelsea · **Posted:** Sun Jul 22, 2012 11:16 pm

fellakip wrote:

Lucky escape there lass

yaskas8 · **Posted:** Mon Jul 23, 2012 11:18 am

fellakip wrote:

Lucky escape there lass

foxi · **Posted:** Thu Aug 02, 2012 1:25 am

Bump.

I had gravy for the first time in Canada last week. I ordered it as a 'side' ("and a side of gravy please" just doesn't sound right) and in it I dipped a Swiss cheese and mushroom burger. I am happy to report that the gravy was very nice. It tasted as though it was made from Bovril and reminded me of other great gravies from around the footballing world.

AllyGB · **Joined:** Sat Mar 15, 2003 8:55 pm **Posts:** 904

The other day I had the surreal experience of fish with gravy.

Okay, it was advertised as sauce (lemon, mustard and dill) but it looked like gravy. It tasted nice enough, the three advertised ingredients were all evident in the sauce, and it went well with the grilled fish ( mahi-mahi ) and accompanying new pots and steamed veg.

But it had the consistency of a thin gravy, not at all what I expect of a sauce.

I should have gone for the "All week Sunday lunch", that had proper gravy with it ...

foxi · **Posted:** Thu Aug 02, 2012 3:36 pm

Still on the subject of food and football, the most successful football team to play here in Nova Scotia is King of Donair FC. Now, 'King of Donair' does sound a bit mysterious and Celtic/Scottish sounding, but actually it isn't. King of Donair is in fact a chain of donner kebab shops, started in Halifax, Nova Scotia in the 70s by a Greek immigrant. Later, someone from the business help set-up the football team.

I can't wait til we see Passage of Bengal FC and The Taj Mahal United in the Evo-Stik.

Chorleyclaret · **Posted:** Thu Aug 02, 2012 6:47 pm

Bengal is what my passage feels like after a Vindaloo

chelsea · **Posted:** Thu Aug 02, 2012 11:27 pm

Chorleyclaret wrote:

Bengal is what my passage feels like after a Vindaloo

Ghandi's revenge !!......ouch. :twisted:

yaskas8 · **Posted:** Sat Aug 04, 2012 7:50 pm

Just made some home made Perppadelle Pasta which is resting in the 'fridge for 30 mins while my Bolognaise Sauce simmers in the pan. Will roll the pasta into 2.5cm strips and cook for 4 mins. Add to the Bolognaise and serve with fresh salad, Parmesan Cheese, and a bottle of Chianti such a simple meal, but hey! its great to be home!

:mrgreen:

blue stan · **Posted:** Sun Aug 05, 2012 6:13 pm

apparently there is a book going round called "fifty shades of grey(vey)" and its quite saucy. :lol:

chelsea · **Posted:** Wed Aug 08, 2012 9:20 pm

blue stan wrote:

apparently there is a book going round called "fifty shades of grey(vey)" and its quite saucy. :lol:

TheOlympian · **Posted:** Mon Aug 13, 2012 9:53 am

Still attempting to obtain gravy for a match day at dales lane...thus far, no dice!

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