talkmagic.co.uk

The problem with Gravy trains these days is that very few people know how to make good gravy anymore. Most of it is hot water and over-priced granules instead of making good gravy from good old propper stock.

Ask any of the good chefs around these days, Wenger, Ferguson, Mourinho and Benitez and they'll tell you straight how good the gravy has to be to make the top table whereas any old cook can stand on the lines with a kettle and tub of bisto granules.

Our problem is that we have too many cooks and not enough chefs, and most of the chefs don't want to move from one restaurant to another. It's probably a good thing that we're not going to the gravy contest next summer as while we're struggliing to make good gravy, most of the foreign chefs have moved onto making sauces!

this thread is getting seriously random...