So it turns out that eating raw fish might not have been such a good idea after all

[Sir C]

I shan't.

Have you made gravy specially? You should do what I do and always freeze any leftover gravy from a roast to act as a starter for the next batch of gravy you make. My gravy must have the DNA of thousands of animals in it by now.

I am afraid I can divulge nothing of my gravy, otherwise I should have to kill you

[Viva Prat Vegas]

I am afraid I can divulge nothing of my gravy, otherwise I should have to kill you

Flour
Wooden spoon
Stock
Red jelly

[Burney]

I am afraid I can divulge nothing of my gravy, otherwise I should have to kill you

Ah. I see. Say no more.

img_1039-1.jpg

[Burney]

Flour
Wooden spoon
Stock
Red jelly

Where's the red wine, you monster? And what of the juices from the rested roast? And what is this 'red jelly' of which you speak.

[Sir C]

Ah. I see. Say no more.

img_1039-1.jpg

Finest, be damned.

gravy.jpeg

[PSRB]

I have never fully got on the sushi bandwagon.

It’s okay, not offensive, but I have always felt you need to lather on the wasabi or ginger stuff in order to make it taste of anything other than nothing.

Much prefer a good bag of crisps.

Yep, I concur

[Burney]

Finest, be damned.

gravy.jpeg

Fair enough. She is northern. Bisto is like mother's milk to these people.

[IUFG]

Let's be frank, after about 10 minutes I was horsewhipping coolies and generally behaving like a colonial tyrant

It was fúking great.

I 'played' snooker at a hotel in Kandy. They insisted I paid for a referee. 100 rupees for one hour

[Viva Prat Vegas]

Where's the red wine, you monster? And what of the juices from the rested roast? And what is this 'red jelly' of which you speak.

My beef leaves no juices in the tin
All I find are burnt shallots
Even the fat ****s off

The red jelly is redcurrant Sorry
If I wish to jazz the gravy up I add a sprig of thyme and pepper

[Sir C]

My beef leaves no juices in the tin
All I find are burnt shallots
Even the fat ****s off

The red jelly is redcurrant Sorry
If I wish to jazz the gravy up I add a sprig of thyme and pepper

You're cooking that, God help us, 'topside' of beef, aren't you?

For shame, v. Get yourself a four rib forerib and roast the fúcker for an hour. You'll have juice and fat, alright.