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Author: SoozleSoozle Date: Feb 16, 2008 06:53
The carnivore in my household liked this too :o) I adapted from a cuddly
recipee I found on t'net
Veggie Gravity
Peel and slice a large on!on
Put the onion in a bowl and add one tablespoon of plain flour, and cover
with 10ml of vegetable oil.
Mix it all up together and add some freshly ground pepper. Spread this
mixture out onto a baking tray and roast in the oven at 180C for about 20-30
minutes.
While the onions are roasting prepare a pint of vegetable stock
Use Marigold Vegetable Bouillon or similar if I don't have fresh vegetable
stock. Put two heaped teaspoons of this in a jug and add a pint of water.
Stir well.
you can add a pinch of English mustard powder and or dash of mushroom
ketchup, a little bit more ground pepper and a splash of chilli sauce for a
bit of bite
Pour the stock into a pan and turn the heat up. Add the onions from the oven
and stir. Keep stirring.
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Author: Mack A. DamiaMack A. Damia Date: Feb 16, 2008 13:06
On Sat, 16 Feb 2008 14:53:14 GMT, "Soozle" myprovider.com>
wrote:
>The carnivore in my household liked this too :o) I adapted from a cuddly
>recipee I found on t'net
>
>Veggie Gravity
>Peel and slice a large on!on
>
>Put the onion in a bowl and add one tablespoon of...
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Author: BearBear Date: Feb 17, 2008 03:29
In article Soozle said ...
> The carnivore in my household liked this too :o) I adapted from a cuddly
> recipee I found on t'net
Sounds great - I'll give that a bash at some point.
> While the onions are roasting prepare a pint of vegetable stock
> Use Marigold Vegetable Bouillon or similar if I don't have fresh vegetable
> stock. Put two heaped teaspoons of this in a jug and add a pint of water.
> Stir well.
Is Marigold the veggie stock of choice? Only I see it mentioned by name
in almost every veggie recipe that needs stock. I've bought recently
(but have yet to try) the new Touch Of Taste veggie stock concentrate
... if it's as good as the chicken and beef flavours it should be great.
--
Bear
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Author: SoozleSoozle Date: Feb 25, 2008 12:09
"Bear" gmail.com> wrote in message
news:MPG.22222b128de930ad989cb3@news.individual.de...> In article Soozle said ...
>> The carnivore in my household liked this too :o) I adapted from a cuddly
>> recipee I found on t'net
>
> Sounds great - I'll give that a bash at some point.
>
>> While the onions are roasting prepare a pint of vegetable stock
>> Use Marigold Vegetable Bouillon or similar if I don't have fresh
>> vegetable
>> stock. Put two heaped teaspoons of this in a jug and add a pint of
>> water.
>> Stir well.
>
> Is Marigold the veggie stock of choice? Only I see it mentioned by name
> in almost every veggie recipe that needs stock. I've bought recently
> (but have yet to try) the new Touch Of Taste veggie stock concentrate
> ... if it's as good as the chicken and beef flavours it should be great.
> -- ...
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Author: BearBear Date: Feb 25, 2008 16:02
In article Soozle said ...
>
> "Bear" gmail.com> wrote in message
> news:MPG.22222b128de930ad989cb3@news.individual.de...>> In article Soozle said ...
>>> The carnivore in my household liked this too :o) I adapted from a cuddly
>>> recipee I found on t'net
>>
>> Sounds great - I'll give that a bash at some point.
>>
>>> While the onions are roasting prepare a pint of vegetable stock
>>> Use Marigold Vegetable Bouillon or similar if I don't have fresh
>>> vegetable
>>> stock. Put two heaped teaspoons of this in a jug and add a pint of
>>> water.
>>> Stir well.
>>
>> Is Marigold the veggie stock of choice? Only I see it mentioned by name
>> in almost every veggie recipe that needs stock. I've bought recently
>> (but have yet to try) the new Touch Of Taste veggie stock concentrate ...
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Author: BearBear Date: Feb 25, 2008 16:25
In article Halla said ...
> On Tue, 26 Feb 2008 00:02:41 -0000, Bear gmail.com>
> blethered:
>
> >>
>>Oh, and while on the subject, I downloaded "Jamie At Home" (Season 2) a
>>couple of nights ago, and really like it. His usual brand of no-
>>nonsense stuff, and championing forgotten dishes/ingredients too,
>>including mutton, a fave of mine. I still can't believe how the world
>>got convinced that young lamb was a superior meat to mutton (although I
>>love lamb too), and that mutton was old rubbish - if someone suggested
>>that older, aged beef rib or steak was no good compared to young veal
>>they'd be forcibly corrected, but we seem to have bought into it with
>>lamb.
>
> I reckon it's the smell. My local butcher doesn't stock mutton...
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Author: Harry KeaneHarry Keane Date: Feb 26, 2008 13:30
"Bear" gmail.com> wrote in message
news:MPG.222d677d49c72bb989cb9@news.individual.de...
> Oh, and while on the subject, I downloaded "Jamie At Home" (Season 2) a
> couple of nights ago, and really like it. His usual brand of no-
> nonsense stuff, and championing forgotten dishes/ingredients...
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Author: Harry KeaneHarry Keane Date: Feb 26, 2008 13:42
> "Bear" gmail.com> wrote in message
> news:MPG.222d677d49c72bb989cb9@news.individual.de...
>
> Our "quality" butcher, from whom we get our really good local meat, and
> with whom I'm usually on good friendly terms, got really venomous with me
> once when I asked for some stewing mutton. "Filthy stuff!" he spat, "I
> wouldn't have it stinking up my house!" He thereupon stormed off out the
> back. His wife, who was serving in the shop at the time, merely shrugged
> and smiled and didn't go on to explain. It's still a mystery, this
> violent antipathy of his to mutton, because I've had the balls to ask him
> why...
Oops! Should have read "I've NOT had the balls to ask him why..."
--
Harry Keane
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Date: Feb 27, 2008 05:15
>> "Bear" gmail.com> wrote in message
>> news:MPG.222d677d49c72bb989cb9@news.individual.de...
>>>
>
>> Our "quality" butcher, from whom we get our really good local meat, and
>> with whom I'm usually on good friendly terms, got really venomous with me
>> once when I asked for some stewing mutton. "Filthy stuff!" he spat, "I
>> wouldn't have it stinking up my house!" He thereupon stormed off out the
>> back. His wife, who was serving in the shop at the time, merely shrugged
>> and smiled and didn't go on to explain. It's still a mystery, this
>> violent antipathy of his to mutton, because I've had the balls to ask him
>> why...
>
> Oops! Should have read "I've NOT had the balls to ask him why..." ...
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Author: zymurgyzymurgy Date: Mar 2, 2008 04:07
On 2 Mar, 02:41, Halla drunkenbastards.spam.com> wrote:> On Tue, 26 Feb 2008 21:30:34 GMT, "Harry Keane"
> blueyonder.co.uk> blethered:
>>>"Bear" gmail.com> wrote>
>>
> Bah, I miss my pressure cooker. It got left in Alva in a flat there
Mine too, but in Italy. Was a stainless steel one too.
Woman troubles meant I lost most of my kitchen stuff !
Paul.
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