• Replies 13 replies
  • Subscribers 30 subscribers
  • Views 371 views
  • Users 0 members are here
Options
Hints and tips
  • To quote someone's message, first select/highlight the relevant text, and then use the Quote button that appears
  • To "mention" someone, type @ followed by the start of the forum name, and choose from the list; that person will get a notification of being mentioned

Gravy and Gravity

TheCatWoman

Housten I have a problem!

My gravy keeps running off the edge of my plate, despite me having carefully crafted channels in my food for it to run through and irrigate my dinner. Logic and the laws of gravity would say that on an even surface liquids would run to the lowest point, in this case the base of the plate. So why dosen't it? Is this just another example of my weirdness or is it something about the gravy itself, is it attracted to the table, is there somethig about it's viscosity? I do like a good gloop in gravy, none of that runny brown water che's call jus.

Parents

  • One of my favourite meals (when I was single and lived mainly on plain carbs and cheese) was a cheesy mashed potato crater or "fort" (with or without crenellations and turrets) with a flooded central lake of gravy.

    The trick was to eat the mash at a rate that retained the integrity of the interior gravy lake, while ensuring an optimal admixture of gravy/mash for taste and textural purposes. 

    Btw my personal belief is that all jus becomes gravy with the simple addition of a thickening agent. Unsure if this hypothesis is correct.

Reply

  • One of my favourite meals (when I was single and lived mainly on plain carbs and cheese) was a cheesy mashed potato crater or "fort" (with or without crenellations and turrets) with a flooded central lake of gravy.

    The trick was to eat the mash at a rate that retained the integrity of the interior gravy lake, while ensuring an optimal admixture of gravy/mash for taste and textural purposes. 

    Btw my personal belief is that all jus becomes gravy with the simple addition of a thickening agent. Unsure if this hypothesis is correct.

Children
No Data