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Old 16th February 2011, 08:41 PM   #121
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Quote:
Originally Posted by cliffforrest View Post
Vegemite? Is that what we call Marmite?

This could start an ex-colonial war ...
Yeah, similar.
You Poms drink Bonox eh ?....similar again.

You kept the Ashes, but we whooped youse in the 'one dayers'.

Eric.
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Old 16th February 2011, 08:53 PM   #122
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Yup, or even better is Maggie Seasoning - tastes like liquid Vegemite.
Click the image to open in full size.

Eric.
Maggie is great for fine tuning the savory level of soups, stews, etc!
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Old 16th February 2011, 08:54 PM   #123
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Originally Posted by mrfeedback View Post
Yeah, similar.
You Poms drink Bonox eh ?....similar again.

You kept the Ashes, but we whooped youse in the 'one dayers'.

Eric.
Maybe Ricky Ponting should try some OXO!!
Don
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Old 16th February 2011, 10:24 PM   #124
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Bonox? Never heard of it - guess you mean Bovril.

B v B
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Old 16th February 2011, 10:30 PM   #125
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Wuster? Yes Cliff, I know it well, I buy the big jugs. I had not heard the term WS sauce before. I really have to get out more. Maggi is somewhat popular here too.
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Old 16th February 2011, 10:34 PM   #126
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A Bloody Mary without WS * is just crappy squashed tomato.

(* Oh, and a stick of celery)

3.7 LITRES!! That is about 5 years consumption for us! Hmmm, one could bathe in Bloody Marys.

Last edited by cliffforrest; 16th February 2011 at 10:36 PM. Reason: spellung
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Old 16th February 2011, 10:35 PM   #127
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or a spicy dilly bean seems popular these days as well.
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Old 16th February 2011, 11:46 PM   #128
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Bloody Caesar:
-16 oz glass filled with ice
-2 shots vodka
-sprinkle cayenne pepper
-dash horseradish
-1 medium drop Dave's Insanity Sauce
-fill with Clamato juice
-add 1 wedge dill pickle
Enjoy!
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Old 17th February 2011, 02:33 AM   #129
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Nah, just mince the chicken livers with onion and salt/pepper, pour into a small baking tin, and place that baking tin in a full sized baking tray with 3 cm of water surrounding and bake in the oven for 45 mins to 1 hour.
Quick and easy.
My dad cooks the chopped chicken livers, onion and salt/pepper in a fry pan with butter, minces the lot and bakes that....tastes good too.

No need to take hours slow cooking it.

Eric.
Different animal, I was going for a pink silky textured spread no contact with air and hence no brown parts at all. It only took 55min at 160 degrees F. I forgot that I also pounded it through a sieve.
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Old 17th February 2011, 06:21 AM   #130
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These methods produce pink pate with a delicious brown thin top layer - put some lard on the top to seal whilst cooking.
I am sure your pate turns out delicious also !....and much cheaper than the supermarket versions.

Eric.
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Last edited by mrfeedback; 17th February 2011 at 06:26 AM.
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