Bisto substitute

[Liz]

lelcerc & Intermarché have it around here, or if you re near a drop-off point for The Trading Post https://www.thetradingpost.fr/delivery you might find it worth your while to get it from them, there is no minimum order.
I have resorted to them for various British gluten free flours & cereals, and then bought other stuff too. Yes they are more expensive than in a UK supermarket, but better quality and cheaper than their French equivalents (even with the CPAM money back on GF staples).

[michael86]

A while ago my wife was asking our neighbour what she used as gravy browning. The neighbour looked puzzled and said she doesn't normally need it. She said that on one occasion when she made a beef casserole that looked rather pale, she added some chocolate powder. Her husband thought it was delicious but I don't think I would fancy it.
I wouldn't think Bisto is on the banned list for taking to France as it is a dry powder and hardly a meat product.

Michael

[exile]

Gee whizz I get them when they are on offer for a pound or so

Yes but you are on the right side of the Channel

It shows what profit is being made though

Ah but is it a huge profit?
Firstly it has to be purchased. Surprisingly (or not) very often a cash and carry is more expensive than a big supermarket. But big supermarkets will not sell you a pallet load.
Then it has to be transported to the UK docks.
Export documentation for the UK and import documentation has to be prepared and (if you rely on a professional and I would think anyone exporting as they do, they would need a professional) paid for. Used to cost me a couple hundred USD for a single product with a freight forwarder. While I doubt it costs that per product for multi-product shipment, I could see a multi-product shipment being rather more than my costs. [Some of you have asked about import codes (HS codes) for individual items - now imagine this has to be done with say 40-50 items.] In some cases the paperwork will also need to include a chamber of commerce attestation and if required it is per delivery rather than a long term declaration.
The goods then have to cross the Channel - commercial rates and not a knock-down tourist rate in winter.
Then the cost of shipment to the EU warehouse.
Goods in costs to the warehouse.
Storage costs in the warehouse.
Customer order handing - cost
Goods out costs including loading.
Then the cost of shipment to the end customer.

On a single tube of Bisto the individual costs will be small but they all mount up.

[Sparkle]

I don't usually make gravy but if making a casserole I will add a spoon of marmite and some soy sauce so that it doesn't look quite so anaemic. I remember a while back on some of the shows such as Masterchef there was a thing for adding dark chocolate to gravy but it seems to have died a death?

[Hotrodder]

That's exactly right I hate to be ripped off, why the Corner shop is really the last resort.

My OH occasionally uses the BCS but recently they have virtually no stock of the items we want. I suspect they are having supply problems.

[Bayleaf]

That's exactly right I hate to be ripped off, why the Corner shop is really the last resort.

My OH occasionally uses the BCS but recently they have virtually no stock of the items we want. I suspect they are having supply problems.

Maybe stuck in a lorry at Dover!

[exile]

Given the complexities of their paperwork*, that is quite likely @Bayleaf

* and lots of other deliveries in other trucks.

[Bayleaf]

Given the complexities of their paperwork*, that is quite likely @Bayleaf

* and lots of other deliveries in other trucks.

As mentioned in my thread about lorry queues.

[Quiksilver]

Quick fixes from store-cupboard ingredients: Gravy...Knorr, Maggi etc. stock cubes (bouillon viande/boeuf) and Maïzena powder...crush cubes, mix to paste with a tbspful of cornflour and a little cold water or red wine. Add to cooking liquid and stir well until thickened. If no CL available, just add 1/2 pt water or wine. Maïzena do a 'gravy' powder too, but it's pretty dire
Custard: 2tbsps Maïzena, 1-2 tbsps sugar according to taste, vanilla essence. Mix to paste with a little cold milk, slowly add 1 pint of hot milk and stir over low heat until thickened. Add yellow food colouring if you like

[Bayleaf]

Late response to this question! This might be worth trying as a substitute - found in Intermarché, but maybe in other supermarkets too...

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