Could one substitute Vegemite?

[MicHughV]

tried another store in my neck of the woods...this one, a country store, complete with it's own butcher....but no lamb...I asked the butcher " any lamb?"......" nope, we don't do lamb"..
I didn't ask about goat...I don't think I've ever seen it in area stores...
interestingly enough, the country store had some wild pig, something I don't see in grocery stores...but I took a pass on that one..tried it once....thought I was eating an army boot...
You can get whole pig here.....not sure from where....but have been to pig roasts, where it was busy roasting on a spit...it's mostly a country thing...
once in a blue moon, I will see 'gator tail, in a country store....tried it once....tasted like chicken..occasionally, I see "shark" being sold in the seafood section..got some once....deep fried it....it was okay...

living on the coast, seafood is the thing here....shrimp can be had for next to nothing at local seafood markets...$4-7/lb depending on size....I see " specials" from time to time, where they are practically giving it away..
most fish is $5-7/lb...unfilleted...about double that, if filleted...conch....mussels...oysters....etc...now we're talkin'....

[boatman61]

Originally Posted by MicHughV

tried another store in my neck of the woods...this one, a country store, complete with it's own butcher....but no lamb...I asked the butcher " any lamb?"......" nope, we don't do lamb"..
I didn't ask about goat...I don't think I've ever seen it in area stores...
interestingly enough, the country store had some wild pig, something I don't see in grocery stores...but I took a pass on that one..tried it once....thought I was eating an army boot...
You can get whole pig here.....not sure from where....but have been to pig roasts, where it was busy roasting on a spit...it's mostly a country thing...
once in a blue moon, I will see 'gator tail, in a country store....tried it once....tasted like chicken..occasionally, I see "shark" being sold in the seafood section..got some once....deep fried it....it was okay...

living on the coast, seafood is the thing here....shrimp can be had for next to nothing at local seafood markets...$4-7/lb depending on size....I see " specials" from time to time, where they are practically giving it away..
most fish is $5-7/lb...unfilleted...about double that, if filleted...conch....mussels...oysters....etc...now we're talkin'....

Fresh wild boar is scrummy... Curried, Roasted you name it.
Used to hunt our own when I was a kid.. factory workers would come in and tell my dad which village's crops were being raided and come 3am on a Saturday morning we'd head out on his Harley.
Village always had a hot breakfast waiting when we arrived, a spicy chick pea dish with puri's and fresh carrot halwa to finish and lots of Chai, a milky sweet tea flavored with cardamom.. Yum Yuum..
Then it was of to the jheel and lay up waiting for them to return with the sunrise.. bag a couple and strap them on the bike then head home, hang em, gut them then skin and quarter.
My stomach was much stronger back then, civilization has made me a marshmallow..

[MicHughV]

I've had wild pig, when it was shredded...kinda like pulled pork..and slathered in some or other barbecue sauce....but I didn't really care for it...
Boar hunting is big sport here in Florida...have often been invited to tag along, but have declined...but those that do hunt boar, love to eat it..

Me, I like to fish with rod and reel and spearfish......that's mah gig....fresh fish....but getting a bit old now for the spearfishing part...will still chase after lobsters though...but have lost my taste for them too...simply too much of a good thing.....

I love conch....can't dive for it in Florida right now due to restrictions....but it's imported from Jamaica, Honduras and elsewhere...but back in the day, sadly, did my part to deplete the stock...

In area restaurants, you can order conch fritters...but you'd be lucky to have one piece of conch in a fritter..and a tiny piece at that..I make my conch fritters..nothing less than a handful of conch in each fritter....now we're talkin'

[MicHughV]

yeehah.....found some lamb today....could not say what cut of meat it was, as it was packaged in plastic. The whole piece was around US $35.....the price per pound was US $6.69/lb...there were three of these packages......nothing else...it didn't look like a leg to my eye....so have no idea what part of lamb it was.....

[Apollo19.5]

Originally Posted by MicHughV

yeehah.....found some lamb today....could not say what cut of meat it was, as it was packaged in plastic. The whole piece was around US $35.....the price per pound was US $6.69/lb...there were three of these packages......nothing else...it didn't look like a leg to my eye....so have no idea what part of lamb it was.....

Got a pic? Have butchered up a few plus goats so may be able to identify it.

[Asmolian]

Originally Posted by MicHughV

Afrinus,
This is special....just for you...fresh out of my biltong box...

Mooi man! Now you have made me hungry.

[MicHughV]

biltong does not last very long here.....people can't eat just one or two pieces...once they start....they don't stop until the bag is finished...perfect, washed down with some cold beer....or chilled white wine..that batch is already gone....
I have hosted some " biltong parties"......everyone brings 2-3 lbs of meat, we prepare the meat and the spices together and then I'll dry it...a few days later.....it's chow time....

not sure how we've drifted off the marmite topic....but the mods havn't kicked us off yet for thread drift....considering the wide variety of snacks discussed here...

Youtube has many video's covering the making of biltong...seems like everyone has their own spin on it...it's quite easy to make...but not so easy to perfect it.

[JPA Cate]

This mod thinks that once the subject of the OP has been dealt with, thread drift is natural, and so long as the content is within the rules of the forum, we do not normally interfere. Where the hijacking occurs on the first or 2nd page, we enforce the anti-hijacking rule. But not if it is normal thread drift. You guys are on comestibles, still, there's an ideological link.

Ann

[MicHughV]

Got a pic? Have butchered up a few plus goats so may be able to identify it.

I'll go back to the store tomorrow....if they still have it...I'll take a pic and post it here..

[George_SD]

Originally Posted by StuM

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

My spouse had the same reaction originally and couldn't understand my obsession with it. However, over the years with me adding it here and there she slowly got to liking it.

[StuM]

Originally Posted by JPA Cate

T You guys are on comestibles, still, there's an ideological link.

And it's still salty, spicy food. Vegemite/Marmite and Bitong/Jerky have a close affinity tastewise .

[Wotname]

Originally Posted by JPA Cate

......... You guys are on comestibles, still, there's an ideological link.

Ann

...but...
Once again Ann, you have added to my vocabulary / lexicon and my mental concordance.

[ChrisJHC]

Originally Posted by Wotname

...but...
Once again Ann, you have added to my vocabulary / lexicon and my mental concordance.

The most famous use of the word “Comestibles”:

https://www.youtube.com/watch?v=Hz1JWzyvv8A

[Wotname]

Originally Posted by ChrisJHC

The most famous use of the word “Comestibles”:

So why didn't I recall the use of “Comestibles” way back when I first saw this skit .

Maybe Ann has more presence John C.

[AKA-None]

Originally Posted by dannc

In my part of the world, there are "cookers" which is short for pig cooker. A pig picking is putting a whole pig, split in half, and cooked for many hours. It is called a pig picking because you stand around picking the cooked meat off the pig because you can't wait for the whole pig to be cooked.



You do not need a cooker either. Cuban friends of mine in South Florida cook whole pigs in a hole dug in the back yard.



BBQ, in it's many different forms, along with Southern Cooking, and the food cultural mish mash from New Orleans, is the US food gift to the world.



We don't eat sheep in the US because they really are not raised here, compared to chicken, cattle, and pigs. There is some eating of goats but that is a very specific market for people who recently emigrated.



Later,

Dan

Hmmm raised sheep here in Wisconsin for a very long time. Kids grew up eating lamb