Certainly.
Under different circumstances of course.
Even I wouldn't have gravy with fried eggs.
Of course. I merely thought you meant the flour and butter thingy.
No, I was refrring to the natural variety.
I remember Ian Harvey telling me many years ago that he never thickens his sauces with flour or even cornflour, but simply relies on reduction.
Now I defer to no man in my appreciation of a rich reduction, but it's not gravy, is it?
To quote Hall and/or Oates, I cant go for that
13 years in and I've still gone that native.
No peas, no pickled eggs/onions.
Scraps though, I'm mad for the scraps.
Beans are tough, you need the sausage breakwater
No. What he's got there is a some sticky stuff that will never moisten a Yorkshire or a roastie and
will merely complement the meat and leave the rest of the plate as dry as a witch's tit.
Gravy must be abundant, flavourful without being intense and above all brown. These are its key attributes.
My gravy contains the DNA of thousands of long-dead animals, since I always freeze what is left and use it 'start' the next gravy. I recommend this approach for depth of flavour.
I think beans could be enhanced with the introduction of some shaved truffle.
Peeling spuds in order to make chips
What is this 1974 ?
Perhaps a little too much time on our hands here.. Hmmmm
Listen, mate, nobody wants your fungus intruding on this fried festival
each to his own and all that