Sunday lunch or not !!

Thanks for all your good wishes for OH's op. He has to be at the hospital at 12.15, just lazing around at the moment waiting. Will let you know how it goes.

Garlic in gravy over a typical Roast Dinner is not very nice at all. DH did it once trying to be helpful - its just doesn't go.

Sar, wishing C good luck today with the operation.

Sorry to say this but I hate gravy! Can't stand the sloppy stuff. Lovely succulent meat doesn't need melted fat /soupy stuff poured over it.
Hope the op and recovery time goes well. I'm sure you'll be out slurping gravy soon.

I dont mind garlic but loathe onions. If we eat out i have the onion debate, it gets quite awkward sometimes. If i say can they just strain the onions if in a gravy or sauce i usually get a negative reply. Cant understand that, it would be so easy! Please no one tell me you cant cook without onions because i have heard that a million times. They make me feel really queasy and always have. Yuk!!

That's just weird. I love garlic and could well have used some on the roast, so flavouring the meat juices for the gravy. But what sort of cook prepares meat without garlic then bungs it in the gravy? And then can't make a simple gravy without the garlic? Very bad service, in my view - you were right to leave.

My DBIL has had both hips replaced, one of them twice, and all went well. He had a physiotherapist visiting him at home after the last op, the second left hip replacement (NHS) and this shortened his recovery time. Best wishes to your DH.

Whoops, sorry Sar53 and Kitty for the muddle ... Hope all goes as well as can be Sar53.

I do like garlic, but don't add it to my gravy, I just add the meat juices and a little of the veg juices to it.
I haven't noticed the taste of garlic when having Sunday lunch out anywhere.

It wasn't me, imperfect - it was Sar53.

Glad you eventually had a lovely lunch Kitty. DS2 is a chef in a gastro pub. I am sure he would have made you the gravy sans garlic! That seems very poor service to me and quite right that you went elsewhere - tho such a shame to have the added stress.

Now look forward to the next ' First supper!' Best wishes to your DH for a swift recovery. I have an auntie who has had a second replacement in recent times - the techy side is improving rapidly and much less protracted recovery time than before. xx

Nope, I just get mardy!

kitty. You mean you don't travel with a small tub of GF gravy granules just in case?

I love garlic and usually roast meat on a little bed of chopped onions,fresh herbs and a few cloves of garlic so my gravy would contain garlic - to add flavour not to mask any meat flavours.

I'm baffled as to why the chef couldn't have done a gravy with herbs, chopped onions. wine, stock and (say) redcurrant jelly or Worcestershire sauce.

Having said that, we stayed in a hotel [oop north!] for a week where they found it impossible to provide a gluten free gravy even when I offered them a recipe!!

I just can't understand why a chef couldn't make fresh gravy for your OH sounds a funny sort of chef to me or is everything delivered in and he just heats it up ??.

I cannot bear garlic, hate the smell and taste of the stuff. Why anyone would put it in gravy is a mystery. Don't blame you for walking out, I would too.

I have no problem with garlic but find most restaurants over season dishes, too much salt or too much pepper, really ruins the meal for me.

if they were putting garlic in the gravy they must have been trying to mask the taste of the meat.

I absolutely detest garlic - the smell of it makes me feel ill let alone the taste. Even when it is on somebody else's plate it ruins the meal for me. It is getting harder and harder to order a meal that does not have garlic as an ingredient.

Well first of all very best wishes to your H for his op. A big
deal to have a second replacement. When did it start to happen that everything had to be the chefs idea of what we should eat. Me own H hates garlic but for me it is chillies. My mouth and lips swell and burn and I just can't eat the meal but chefs love it.
It can't be difficult to cater for alternative eaters. Although to be honest in England I would have though garlic and chillies were the odd things out.

I use garlic a lot but don't put it in gravy, this seems unusual. Our local gastro pub had a chef for a while who over used garlic but not in the roast dinner.
Many places make gravy too thick for me and it's very common for things to be oversalted which ruins it for me.