Everyone used to say I must be loaded shopping there but I lived near a booths and a major supermarket. Prices weren't much different, indeed I learnt which was cheaper and it was 50:50 with non meat, deli, cheese counter stuff half the time. They couldn't match the big market xmas malt whisky discount. But boy, how good is the alcohol and NO/LO drinks section there! Plenty of good stuff if you're into it.I totally feel for you Paul. i was married to a veggie for 10 years, and because i did most of the cooking, it was easier to cook 1 dish for 2 rather than 2 dishes. When ever i went out i would meat binge (in fact, since we went our seperate ways, i think i still do, lol) As was suggested above, i used to make large batches of things like bolognaise and stews and freeze them. You're lucky to have Boothes as your local market, i love going there, top quality food (but not at waitrose and m&s prices).
Why not? That is better than lifting the plate, in Chinese fashion, and slurping the juices?The best bit of a juicy stew is the mashing of potatoes into it then using the mash to scoop up the juice with a fork. It's not something I do in polite company, but with family I've no aires.
I prefer to make a roux as Jane suggested. Add the wheat flour to a grease base (melted butter or veg oil can be sutstitued) to make a paste and cook until brown. Then add the liquid/broth/au jous lastly. That’s a more authentic “gravy.” Starting with the liquid and adding a thickener is more properly a “sauce” that a gravy.There's a variety of flours, rice, wheat, pea and corn to name four common ones, which are used in different dishes.
The main considerations to my amateur ways of thinking are:
1. the variety of proteins in each. People's sensitivities do vary. Rice is the weakest so that's the first as rice pablum to babies.
I ask guests long before a dinner party if they have any food allergies that I need to know about.
2. The starch grains don't cook the same. I'l use corn flour in a DF fish batter because the starch does not hydrate as fast as from wheat.
Thus, the cooked coating stays crispy far longer. All the packaged mixes are the same as this.
3. Taste. I like pakora. I don't mind the mess at all to make a batch. For taste, I can't imagine using anything but pea flour.
= = =
Gravy. I want the starch grains to get wet fast and cook to partly break down, almost gel-like.
I'll use a strong wheat in all-purpose flour (not weak cake flour). Slake that in cold water, add to the hot pan of drippings
and stir like hello with a fork (so it does not splatter).
Which of the American styles did you most like? The Texan? The Chicagoan? Or one of the Appalachian styles?You hear talk of the aussie barbie but imho the land of the BBQ is USA. A country where BBQs come with their own wheels and a crowbar has to have that crown. Is there a single household that's got a backyard that's not struggling to get by without a bbq with smoke box?
A work colleague spent time with a customer and partner company in Texas. Any old excuse to bring their BBQs out (plus cans and guns but the latter is another story). He showed me the pictures. I could have carried my biggest, bulkiest camping kit in one BBQ! They didn't really BBQ cook it was so professional looking it could have been restaurant cooked.
Over here a BBQ rarely has a smoker. It's a few sausages, burgers and chicken wings. Often the chicken is raw in the middle and burnt on the outside. Certainly the sausages get a cremated outer. It's not just us like that, I've been to enough friend's BBQs to know it's a common enough style.
Sorry, I'm for kitchen cooking and one pot is much more convenient. Or oven cooking.
Who mentions raw fish? I said “gumbo.” That’s a Cajun seafood stew. (Also often uses sausage and/or chicken as the meat. Always done with three mandatory ingredients:Santaman:
I consider raw fish to be bait.........