B3 - I think it is rude as it's basically saying "I am just going to alter the flavour of this food you have just spent time preparing". Condiments are ok for bland food items if there is no sauce element, but for casseroles, homemade dishes etc. surely the idea is that the food is complete.
As for what to do in this circumstance, I suppose it depends on what relationship you have with the person and also whether they asked for the condiment, and whether they tasted it first (not sure which is worse?!).
Yorkshires are surely best with a beefy gravy, but they are sooooo good - I can forgive variations I suppose.
I can remember as a child my mother once giving me a cup of 'tea' to take to her sister who was still in bed in the morning when she was staying one time. It definitely had bisto in it. She just winked and said 'shh' when I looked startled by the whiff. I have a feeling it was a similar sort of revenge. Mind you, Mum was a 'don't get mad, get even' sort of person.
Gardening on the edge of Exmoor, in Devon
“It's still magic even if you know how it's done.”
Raisingirl better than senna tea we got to keep us clean inside and out.
Aunty Rach I always made the gravy from being a lad, Mother said men should cook and she was a trained cook. In those days the Sunday roast was a large piece of meat (we were a village among farms my Uncles had two and we had a smallholding), The meat would go in the oven to slow roast and we went off to Church then it was preparation. The meat would come out of one roasting tin and into another then into the warming oven to rest. The first tin was for the Yorkshires with all the lovely juices. When everything was nearly ready I had been cooking the onions down slowly with a drop of fat and a touch of water plus a dusting of sugar, they caramelised beautifully. Then the meat that had been resting would go on a plate and the juices from that process in the tin went on the stove, a couple of spoons full of flour to make a roue then the onions and beef stock added, we always had pans of stock on the go, I would stir cooking off the flour and making a smooth gravy, we did not put it through a sieve it went into a jug and was served up.
Meat was always light brown apart from Ham I have no memory of eating meat still bleeding as you see on TV today but then our meat was hung for a month or more and we did not eat the bacon until it had hung for nearly six months. Mothers table never saw a sauce bottle of any kind, she made them or I did. Uncle Peter a steel worker would sit down for lunch and ask for sauce, the answer was it is in the jug.
B3. Thank my family. Around 2000 they were all here for tea, My wife was not well and i had made all the bread scones cakes and tarts which vanished very quickly plus the home cooked ham what was left of that went home with them, "oh well" cook another then.
Dad said number two Daughter, we know nothing about you before we were born you and Mum never talk about it, true, we had learned to get on with living after seeing the things we saw. I had just got a new computer and printer so started to put the story together for them. One of my Daughters contacted BBC the WW2 history programme and in time they made me a researcher ending up on Camera. That made other boards contact me including the Library's local history and I still write for them. I have hundreds of pictures once having been a keen photographer though never a good one and can remember where I was and the event where they were taken so the history for the family now covers three files.
Some I tell some will never be told, my outlook on life was you never know, we knew it could be cut short anytime so look on the sunny side and Pamela said it cannot all have been funny, I told her when you are up to your neck in mud and some one is trying to take your head off smile, it could be worse.
When my dad was young, there were 13 children, although the older ones were married and had kids of their own but they all came for Sunday dinner. His mum would make a huge suet pudding rolled in a cloth like a sausage shaped ring and boil it in a huge saucepan, that was served with the gravy first, then they didn’t want so much dinner.
other than that, it was a case of .. if you want food, go out and get it it, so rabbits were caught, pheasants, chicken whatever they could find, living in a kent there was always plenty of fruit and veg to be pulled. I don’t think there would have been any sauce available to them at that time.
Gardening on the wild, windy west side of Dartmoor.
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I'm London born and bred but with Celtic genes.
I love pease pudding, drop scones,potato cakes,soda bread, curry ,bacon and cabbage,Singapore noodles and brown stew.
Lionel??? Online!
B3 - I think it is rude as it's basically saying "I am just going to alter the flavour of this food you have just spent time preparing". Condiments are ok for bland food items if there is no sauce element, but for casseroles, homemade dishes etc. surely the idea is that the food is complete.
As for what to do in this circumstance, I suppose it depends on what relationship you have with the person and also whether they asked for the condiment, and whether they tasted it first (not sure which is worse?!).
Yorkshires are surely best with a beefy gravy, but they are sooooo good - I can forgive variations I suppose.
AR. That's really my point. Plain food- add what you like. Casseroles etc - good manners and respect means that you should try it first.
I've gone off the boil now but had considered lacing his tea, porridge, toothpaste etc etc with L&P
Next time I will just hide the bottle
I can remember as a child my mother once giving me a cup of 'tea' to take to her sister who was still in bed in the morning when she was staying one time. It definitely had bisto in it. She just winked and said 'shh' when I looked startled by the whiff. I have a feeling it was a similar sort of revenge. Mind you, Mum was a 'don't get mad, get even' sort of person.
“It's still magic even if you know how it's done.”
Raisingirl better than senna tea we got to keep us clean inside and out.
Aunty Rach I always made the gravy from being a lad, Mother said men should cook and she was a trained cook. In those days the Sunday roast was a large piece of meat (we were a village among farms my Uncles had two and we had a smallholding), The meat would go in the oven to slow roast and we went off to Church then it was preparation. The meat would come out of one roasting tin and into another then into the warming oven to rest. The first tin was for the Yorkshires with all the lovely juices. When everything was nearly ready I had been cooking the onions down slowly with a drop of fat and a touch of water plus a dusting of sugar, they caramelised beautifully. Then the meat that had been resting would go on a plate and the juices from that process in the tin went on the stove, a couple of spoons full of flour to make a roue then the onions and beef stock added, we always had pans of stock on the go, I would stir cooking off the flour and making a smooth gravy, we did not put it through a sieve it went into a jug and was served up.
Meat was always light brown apart from Ham I have no memory of eating meat still bleeding as you see on TV today but then our meat was hung for a month or more and we did not eat the bacon until it had hung for nearly six months. Mothers table never saw a sauce bottle of any kind, she made them or I did. Uncle Peter a steel worker would sit down for lunch and ask for sauce, the answer was it is in the jug.
Frank.
I love to read your memories, Frank.
Thank you for sharing them with us
B3. Thank my family. Around 2000 they were all here for tea, My wife was not well and i had made all the bread scones cakes and tarts which vanished very quickly plus the home cooked ham what was left of that went home with them, "oh well" cook another then.
Dad said number two Daughter, we know nothing about you before we were born you and Mum never talk about it, true, we had learned to get on with living after seeing the things we saw. I had just got a new computer and printer so started to put the story together for them. One of my Daughters contacted BBC the WW2 history programme and in time they made me a researcher ending up on Camera. That made other boards contact me including the Library's local history and I still write for them. I have hundreds of pictures once having been a keen photographer though never a good one and can remember where I was and the event where they were taken so the history for the family now covers three files.
Some I tell some will never be told, my outlook on life was you never know, we knew it could be cut short anytime so look on the sunny side and Pamela said it cannot all have been funny, I told her when you are up to your neck in mud and some one is trying to take your head off smile, it could be worse.
Frank.
When my dad was young, there were 13 children, although the older ones were married and had kids of their own but they all came for Sunday dinner. His mum would make a huge suet pudding rolled in a cloth like a sausage shaped ring and boil it in a huge saucepan, that was served with the gravy first, then they didn’t want so much dinner.
other than that, it was a case of .. if you want food, go out and get it it, so rabbits were caught, pheasants, chicken whatever they could find, living in a kent there was always plenty of fruit and veg to be pulled. I don’t think there would have been any sauce available to them at that time.