What did you last eat/drink?

[Cinisajoy]

Originally Posted by Bilbo1967

OK. Pour the meat juice from the roasting tin into a jug and leave it for a while till the fat rises to the top. Separate out most of the fat into a separate container.

Put the roasting tin that you used to cook the meat on the hob on a medium heat and pour the fat back into it. Stir in a little bit of flour (about a tablespoon I think) and cook for a minute or so.

Then stir in the meat juices and some stock (I almost always use beef stock, even if it's not beef I've roasted) until the gravy looks nice and smooth. I pass it through a seive at this stage into a saucepan just to get rid of any 'bits'.

Then simmer for about 10 minutes. If it looks watery, you can now add cornflour dissolved in water to thicken it up.

Basically same as our gravy here.
Except if you come to the US, you want to use cornstarch not cornflour to thicken.
Cornflour is used for tortillas and other assorted Latin America foods.

[Bilbo1967]

Originally Posted by JoHunt

Great gravy recipe Bilbo! (I can't wait to try it with applesauce).

I last ate tom yum soup.

Hope you enjoy it when you try it!

Just a word of warning. Some meats make better gravy than others. The best, to my taste, are lamb, beef and chicken, pork is less good, as is turkey (too fatty).

[Bilbo1967]

Originally Posted by Cinisajoy

Basically same as our gravy here.
Except if you come to the US, you want to use cornstarch not cornflour to thicken.
Cornflour is used for tortillas and other assorted Latin America foods.

Yes, gravy isn't the most complicated recipe and it's pretty likely to be at least similar. I'm really not sure what the difference between corn flour and corn starch is

[Cinisajoy]

Here you go.
Corn flour is made from yellow, white or even blue corn. It is used to make breads. It is also utilized in the preparation of other types of baked goods where it is oftentimes blended with other types of flours.
Cornstarch is most commonly used as a thickener in certain fruit pies, sauces of different types and gravies. The endosperm represents the largest element of a corn kernel. Because cornstarch is gluten-free, it is more widely used by people who desire to avoid this protein in their diets.

Cornflour is commonly finely ground cornmeal.
And cornmeal is commonly used in cornbread and hush puppies.
No the three are not interchangeable.

[Bilbo1967]

Originally Posted by Cinisajoy

Here you go.
Corn flour is made from yellow, white or even blue corn. It is used to make breads. It is also utilized in the preparation of other types of baked goods where it is oftentimes blended with other types of flours.
Cornstarch is most commonly used as a thickener in certain fruit pies, sauces of different types and gravies. The endosperm represents the largest element of a corn kernel. Because cornstarch is gluten-free, it is more widely used by people who desire to avoid this protein in their diets.

Cornflour is commonly finely ground cornmeal.
And cornmeal is commonly used in cornbread and hush puppies.
No the three are not interchangeable.

Well there you go. I'll just keep using what I know works for me . Thanks.

[cromag]

Vanilla yogurt.

But I may have to make some cornbread.

[Cinisajoy]

Originally Posted by Bilbo1967

Well there you go. I'll just keep using what I know works for me . Thanks.

Side note: I have all 3 in my pantry.
What I find interesting is the different terms for the same foods depending on the region.

[Bilbo1967]

Originally Posted by Cinisajoy

What I find interesting is the different terms for the same foods depending on the region.

Yep - I had no idea what 'cilantro' was when I first saw it in a recipe.

Just ate some Daal with bread and butter for lunch.

[cromag]

Some fake crab and a little mayonnaise in a pita.

[orlok]

Originally Posted by cromag

Some fake crab and a little mayonnaise in a pita.

Fake crab?

Nothing today, though I am contemplating a late breakfast of Spanish potato omelette.

[JoHunt]

Fake crab is made from fish and can be quite tasty.

I ate a salami and Camembert sandwich.

[meeera]

Originally Posted by Cinisajoy

Here you go.
Corn flour is made from yellow, white or even blue corn. It is used to make breads. It is also utilized in the preparation of other types of baked goods where it is oftentimes blended with other types of flours.
Cornstarch is most commonly used as a thickener in certain fruit pies, sauces of different types and gravies. The endosperm represents the largest element of a corn kernel. Because cornstarch is gluten-free, it is more widely used by people who desire to avoid this protein in their diets.

Cornflour is commonly finely ground cornmeal.
And cornmeal is commonly used in cornbread and hush puppies.
No the three are not interchangeable.

This depends on your location. Here, "cornflour" is most commonly made of wheat (the archetypal brand being Nurses Cornflour). It is very finely ground and white. We also have corn conflour, which looks more or less the same but is made of corn. For the more coarsely-ground corn meal, I look for a packet marked "Polenta".

[cromag]

Some trail mix with my tea.

Originally Posted by orlok

Fake crab?
...

More than you probably want to know!

http://www.madehow.com/Volume-3/Imit...Crab-Meat.html


I like it (my wife doesn't), it's convenient for a sandwich, easy to add to a salad, etc.

[poohbear_nc]

Slice of Pizza Hut thin crust with ham & hamburger ...

[orlok]

Originally Posted by JoHunt

Fake crab is made from fish and can be quite tasty.

Originally Posted by cromag

More than you probably want to know!

http://www.madehow.com/Volume-3/Imit...Crab-Meat.html

I like it (my wife doesn't), it's convenient for a sandwich, easy to add to a salad, etc.

Not sure whether to say Yum! or Yeuch!