Today I made Bangers and Mash, without the bangers.

[alfredo]

I made the onion gravy from this recipe. The onions were tough to swallow, but the gravy and baked potato went down ok. I just finished my third bite. I am contemplating another bite.

Onion Gravy for British Bangers and mash
Recipe By:Lupin Pooter
"Being a Brit, bangers & mash is a fairly regular staple on the household menu. I tried recipe after recipe for the perfect onion gravy to go with it, and this is by far and away the best."
Ingredients
* 6 tablespoons butter
* 3 medium onions, thinly sliced
* 1 tablespoon all-purpose flour
* 1/2 cup red wine
* 1 (14.5 ounce) can chicken stock
* 2 teaspoons Dijon mustard
* 1 teaspoon Worcestershire sauce
* salt and ground black pepper to taste
Directions
* Melt butter in a heavy-bottomed pan over medium heat. Cook and stir onion in the melted butter until softened, about 10 minutes.
* Reduce heat to low. Cover the pan and cook until onions are caramelized, stirring occasionally, about 20 minutes.
* Stir flour into the caramelized onions and cook for 1 minute.
* Pour red wine, chicken stock (see Editor's Note), Dijon mustard, and Worcestershire sauce into the onion mixture; simmer until sauce is thickened, stirring frequently, about 15 minutes. Season with salt and black pepper.

[sinkingfeeling]

1. Glad you're able to take some bites.

[alfredo]

3. My tummy is churning. I ate a Crepe yesterday.

[procon]

2. Yummy! I love gravy.

I'd use that gravy on just about anything from breakfast to supper.

[alfredo]

4. I used to do that with hot sauce.

Now even black pepper burns.

[procon]

5. I like hot sauce too, in moderation, but I feel your pain.

Maybe taste buds change with age. Gravy is purely comfort food for me and brings back memories of my grandma's table where gravy was always a star. She was a frugal woman of modest means who could transform the little bits of things she had on hand into feast just by placing that old, chipped, blue gravy boat on the table.

[alfredo]

6. I could handle the heat well before Chemo and Radiation, now not at all.

Still I haven't been out of treatment for more than 10 months, and I am 72 years old. I must learn patience.

BTW, Tabasco has a Chipotle version, and I highly recommend it. It's not blazing hot, but it is flavorful. Put a little in your Chili, and it will give a great smoky taste to the dish.

[procon]

7. I haven't tried Chipotle, but I'll definitely give it try. Thanks! nt

[alfredo]

8. It's roasted and smoked ripe Jalapeo peppers.

[auntAgonist]

9. It's wonderful. We buy a large jug of it at Gordon Foods - GFS and just keep refilling

a small bottle with it.

You're right, it doesn't burn but is very flavourful. Hubby uses it on everything.

Alfredo, I'm glad to hear you got a few bites down. My best wishes to you.. I seldom ever post here but I do follow everyone's journey.

aA
kesha

[alfredo]

10. I ate a Spanish olive today it tasted great. It took 10 min to swallow it