Could one substitute Vegemite?

[UFO]

Originally Posted by Rucksta

I've been to the UK - they don't have beer

Says the Aussie......


Although there are now lots of micro breweries opening up in Oz doing some nice Ales, Pale and Indian Pale Ales - Trouble is they charge like wounded bulls for it - That's the good thing about the UK, you can go into any pub and get a reasonably priced good Pint, whereas here it's ridiculously expensive for a decent pint.


As they say no one Gives a XXXX about XXXX

[Afrinus]

Life is good....

[MicHughV]

life is better

[Seaworthy Lass]

Originally Posted by Jim Cate

As an occasional visitor to ole Blighty over the years, I must laugh when I read the term "British Cuisine". The only factor that has shored up the crumbling Empire has been the hordes of immigrants that actually know about cooking, food and (gasp) spices and things like garlic and chile. Were it not for those stalwart newcomers, British gastronomy would have died and been blown away by the winds of climate change. Globalization has its pitfalls, but the spread of interesting foods has helped make up for the shortcomings of the new age and saved the perishing Brit from a diet of fish and chips, cold toast and Marmite.
Jim

Hi Jim
You clearly haven’t spent long enough here .

I need to come to the defence of British cuisine. The Brits excel at cooking humble fish and chips. Nothing beats thick fillets of freshly caught haddock or cod in a light crispy batter with perfectly cooked floury potato chips washed down with a dark ale. Even the tiniest pubs in the most remote locations have nailed this to perfection.

As for garlic, that has been used here since well before the Vikings invaded these shores. Wild garlic is native to the UK and is a culinary delight. It is flourishing in abundance at the moment and following the lead of natives, I have been picking bags of leaves each time I head ashore. Check out a few things the British use it for:

https://www.greatbritishchefs.com/ho...ok-wild-garlic

Yum!

SWL

[Jim Cate]

Originally Posted by Seaworthy Lass

Hi Jim
You clearly haven’t spent long enough here .

Yeah... I got hungry and had to leave...

I need to come to the defence of British cuisine. The Brits excel at cooking humble fish and chips. Nothing beats thick fillets of freshly caught haddock or cod in a light crispy batter with perfectly cooked floury potato chips washed down with a dark ale. Even the tiniest pubs in the most remote locations have nailed this to perfection.

After enough pints of that good ale everything tastes better! But yes, F&C can indeed be good in GB

As for garlic, that has been used here since well before the Vikings invaded these shores. Wild garlic is native to the UK and is a culinary delight. It is flourishing in abundance at the moment and following the lead of natives, I have been picking bags of leaves each time I head ashore. Check out a few things the British use it for:

https://www.greatbritishchefs.com/ho...ok-wild-garlic

Yum!
SWL

Well, I'd never heard of "wild garlic" before! Not clear if it is related to pukka garlic, and the usage seems different, but I'd give it a go if it occurred here in Oz. But the antipathy of Brits towards garlic even pervaded ole Willy Shakespear's thoughts, with several derogatory comments posted in Julius Caesar and other places. It lives on today in the tastes expressed by our British friends, now resident in Oz.

In truth, I think that British Cuisine can be summed up by considering the names of some iconic Brit delicacies like "Bubble and Squeak" , "Bangers and Mash", and the ever popular "Spotted Dick". I cringe every time I consider that last one, wondering if penicillin is still effective in treating it?

Jim

[Ivansgarage]

Originally Posted by Compass790

Or you could substitute salted axle grease

Marmite has a very distinctive flavor. The taste is so unique as to defy description, but think of a yeasty, salty, soy sauce-esque flavor with the consistency of old engine oil. Some people really like eating it, and some people don't like eating it at all.

[Afrinus]

Ah sheesh, no fair....
I hope you have the proper ( as in lots of) coriander on that.
Most places don't get that right....

Originally Posted by MicHughV

life is better

[AiniA]

Originally Posted by boatman61

What is Marmite and how is it made? Marmite is a dark, thick, yeast extract spread. It’s made from concentrated yeast extract, which is a by-product from brewing beer. It was conceived in 1902 when the Marmite Food Company opened a small factory in Burton-on-Trent – where it still resides today.
FAQs | Marmite

Queen Victoria died in 1901 and Marmite was invented in 1902. The decline and fall of the British Empire soon followed. Do you think these events are not intimately connected?

[dfelsent]

I do have to say that New Orleans Cajun and Creole cuisine is a great contribution to the food world. Despite having no vegemite or marmite in it.

[Wotname]

Originally Posted by Seaworthy Lass

..........

As for garlic, that has been used here since well before the Vikings invaded these shores. Wild garlic is native to the UK and is a culinary delight. It is flourishing in abundance at the moment and following the lead of natives, I have been picking bags of leaves each time I head ashore. Check out a few things the British use it for:

https://www.greatbritishchefs.com/ho...ok-wild-garlic

Yum!

SWL

Crikey, the universe has spoken and it would be smart for me to listen!

Last night I was watching some gardening guru in Oz extolling the virtues of garlic leaves and this morning the Lassie from afar is singing from the same hymn sheet.

Now I have been growing garlic for years yet have never considered the leaves - until today!

Toast and Vegemite with a dusting finely cut garlic leaves for breakie...

[JPA Cate]

That would surely improve it! ^^^^^^

[StuM]

Originally Posted by Afrinus

Ah sheesh, no fair....
I hope you have the proper ( as in lots of) coriander on that.
Most places don't get that right....

Like/dislike of coriander is apparently genetic.
I'm one of the significant minoirty who find it tastes like soap .

[Wotname]

Originally Posted by JPA Cate

That would surely improve it! ^^^^^^

Ouch...

You had better hope this thread isn't been monitored by the immigration wallahs or else your residency will be in question.

[boatman61]

Originally Posted by StuM

Like/dislike of coriander is apparently genetic.
I'm one of the significant minoirty who find it tastes like soap .

Does reduce/kill garlic breath though..
Never wondered why curries are always served with a generous coriander garnish..???

[MicHughV]

Afrinus,

I've tried various types of American " beef jerky"...but there is simple nothing...nothing at all to even remotely compare with the South African equivalent, which is " biltong"...not even remotely close..

I have another batch going even as I type this......

If I knew how to market "biltong" in the USA, I'd be a gazillionaire...but alas, every farmer here would soon develop their "own" take on it...

I make it myself, several times a year, and give it away to USA friends to awaken their taste buds..and it's rare that a batch lasts more than 12 hours....even Boatman and StuM, would soon be slave to it's enticements....guaranteed !!!

The secret off course, is the coriander spice, which needs to be manipulated to give up it's secrets, plus a few other odds and ends...but the method to make it is also important. There is no one simple recipe, which is the beauty of " biltong", as well as the cut of meat used.

Nonetheless, my efforts is the culmination of many years of experimentation, which I have finally nailed down sufficiently to make consistently "excellent" biltong...

If it were possible, I'd pass it around here, to sway the meek and the timid.

Nothing to do with marmite off course, but got carried away in the moment...