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Old 10-11-2015, 06:42 PM   #15
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Quote:
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That looks like a lot of hot air.
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Old 10-11-2015, 07:56 PM   #16
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That looks like a lot of hot air.
I'm guessing it was tested straight from the stove. That is, normal operating temoerature.
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Old 10-11-2015, 09:29 PM   #17
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Quote:
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I'm guessing it was tested straight from the stove. That is, normal operating temoerature.
Lead looks a little low. I like my gravy with a little more kick.
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Old 10-11-2015, 09:45 PM   #18
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Quote:
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Lead looks a little low. I like my gravy with a little more kick.
That explains sooooo much!
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Old 10-11-2015, 09:52 PM   #19
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That explains sooooo much!
What?

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Old 10-12-2015, 06:36 AM   #20
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The reply:

" Thank you for taking the time to contact us regarding Gravox Traditional Gravy in Seconds.
Please be advised this an instant version of our gravy box powders, this is a fairly recent addition to our product range. This product is designed to be made with boiling water and are meant to be a quick and easy alternative to the box powders.
Old fashioned box powders are most likely what your mother* would have used, these are designed to be made up on the stove top or with pan juices from meat.
When we refer to "Traditional" on the packaging, we mean the flavour of the product.
I hope this clarifies things for you however please feel free to contact us should you require anything further.
Kind regards,
**** "

* I am guessing the person writing this email/letter has never had gravy made from the baked lumpy bits left of the bottom of a baking tray after the meat has been removed after cooking.
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Old 10-12-2015, 07:25 AM   #21
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* I am guessing the person writing this email/letter has never had gravy made from the baked lumpy bits left of the bottom of a baking tray after the meat has been removed after cooking.
or Canadian......
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