Meat & Vegan Gravy Get Ahead Gravy Day 14th December 2019
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Date: 2020-05-11
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Comments and reviews: 9
YellowEagle
Wait so you just throw away the roasted veg and meat after straining! Seems like a waste of food. I've only had gravy a couple of times (it's not a thing in my country) and LOVED it, but thought it was made purely from the fond that would stay in the roasting pan, not by mushing it all together and then discarding it.
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Wait so you just throw away the roasted veg and meat after straining! Seems like a waste of food. I've only had gravy a couple of times (it's not a thing in my country) and LOVED it, but thought it was made purely from the fond that would stay in the roasting pan, not by mushing it all together and then discarding it.
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BrotherTree1
The marmite and the porcini are strokes of genius to bring out the roasty umami flavours! I'd imagine it'd taste like traditional gravy. I reckon to make it even more pronounced and roasty with some bitter notes for deeper complexity, add some black coffee to it.
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The marmite and the porcini are strokes of genius to bring out the roasty umami flavours! I'd imagine it'd taste like traditional gravy. I reckon to make it even more pronounced and roasty with some bitter notes for deeper complexity, add some black coffee to it.
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mungbean84
Sorry Jamie, Gravy day has been around for a while in Australia and it's the 21st of December. Though we do appreciate the recipes in advance for next weekend. For those wondering about this, search Paul Kelly How to make gravy.
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Sorry Jamie, Gravy day has been around for a while in Australia and it's the 21st of December. Though we do appreciate the recipes in advance for next weekend. For those wondering about this, search Paul Kelly How to make gravy.
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Gary
I was wondering what all the fuss was about making gravy ahead of the meal, as we make it after the joint has been roasted. But this does look pretty epic with whats going on in there. nice one Jamie.
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I was wondering what all the fuss was about making gravy ahead of the meal, as we make it after the joint has been roasted. But this does look pretty epic with whats going on in there. nice one Jamie.
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JIN
This guy is the reason why no food taste the same anymore with the sugar tax yet you support his cause dose it look like I wanna spend 3 pounds on rubicon deluxe when I used to get it for 1 or 1. 50
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This guy is the reason why no food taste the same anymore with the sugar tax yet you support his cause dose it look like I wanna spend 3 pounds on rubicon deluxe when I used to get it for 1 or 1. 50
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FlyingJustToFall
The thing i love the most is that u didnt add any cream - To many gravy/sauces today are just half/half with double cream. So boring and fatty. This is the real flavor bomb
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The thing i love the most is that u didnt add any cream - To many gravy/sauces today are just half/half with double cream. So boring and fatty. This is the real flavor bomb
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Glennlyn
Loved you since your first show on the food network. Love all your recipes the only thing is I wish I could buy your merchandise. you don't ship to the USA.
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Loved you since your first show on the food network. Love all your recipes the only thing is I wish I could buy your merchandise. you don't ship to the USA.
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fake|it
Oh look it's the same guy that promoted happy milk did you see it wasn't actualy happy milk but murder milk Jamie? And now you're making vegan videos?
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Oh look it's the same guy that promoted happy milk did you see it wasn't actualy happy milk but murder milk Jamie? And now you're making vegan videos?
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Ely
This is gravy! I had never heard of white gravy until I started sharing recipes with some people from the U. S. Bechamel and ground meat is not gravy!
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This is gravy! I had never heard of white gravy until I started sharing recipes with some people from the U. S. Bechamel and ground meat is not gravy!
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