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Don Basilio
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« Reply #2925 on: 13:10:38, 03-09-2008 » |
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Neither Vegemite nor Marmite are regular visitors to our market shelves, I'm afraid.
One of the principal advantages of living in the USA, I would have thought. |
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To every thing there is a season, and a time to every purpose under heaven.
A time to weep, and a time to laugh: a time to mourn, and a time to dance
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Morticia
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« Reply #2926 on: 13:18:47, 03-09-2008 » |
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Not a Marmite fan then, DB? It really is one of those love it or hate it things. Personally, I'm a Marmite groupie  A few weeks ago I had a craving for Bovril (no, I don't know why either). The local shop didn't have any and had never heard of it. I tried to explain what it was but they just looked baffled, so I gave up and shuffled off home, sans Bovril  |
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Ron Dough
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« Reply #2927 on: 13:28:42, 03-09-2008 » |
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You have to ask for 'original' Bovril now, Mort, since they introduced 'improved' Bovril a little while ago. Despite its name, the new version was another variation of the yeast extract product, and had no connection with bovines whatsoever. I assumed the original had vanished without a trace, thanks to CJD and similar fears, but I noticed the 'original' on the shelves alongside the 'improved' for the first time during a rare visit to the Dundee Sainsbury's yesterday.
Mary C might like to note that a similarly 'original' V-8 juice was available alongside the newer version, too.
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Morticia
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« Reply #2928 on: 13:37:44, 03-09-2008 » |
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WHAT!! They've messed about with Bovril??  I have just raced out to the kitchen to check the label (I managed to buy some eventually). It's the real thing. It has 'beef' stamped across the front, 'original beef extract' written underneath and there's 43% beef in it. Phew! I do wish they'd stop fixing things that don't need to be fixed. Mutter mutter.
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Ron Dough
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« Reply #2929 on: 13:56:02, 03-09-2008 » |
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Chapter and verse, Mort, (although the change and change back were earlier than I thought). (Bovril in porridge? Now that sounds like an interesting substitute for soy sauce....)
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Andy D
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« Reply #2930 on: 14:16:29, 03-09-2008 » |
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Not a Marmite fan then, DB? It really is one of those love it or hate it things. Personally, I'm a Marmite groupie A few weeks ago I had a craving for Bovril (no, I don't know why either). The local shop didn't have any and had never heard of it. I tried to explain what it was but they just looked baffled, so I gave up and shuffled off home, sans Bovril Have you tried reduced salt Natex Mort? See my pic earlier. It's far nicer than Marmite which is chock-full of salt - you can actually taste it, rather than just the salt. No Bovril for me of course  |
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Don Basilio
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« Reply #2931 on: 14:25:17, 03-09-2008 » |
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you can actually taste it,
I'm not so sure that is desirable in any case. However I leave Mort to her unintelligible pleasures, and she leaves me to mine. Marmite for her, Il trovatore for me. |
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To every thing there is a season, and a time to every purpose under heaven.
A time to weep, and a time to laugh: a time to mourn, and a time to dance
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Mary Chambers
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« Reply #2932 on: 16:17:46, 03-09-2008 » |
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Britten and Pears used to drink Bovril with sherry in it.
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Antheil
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« Reply #2933 on: 16:21:14, 03-09-2008 » |
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Britten and Pears used to drink Bovril with sherry in it.
A drink round here, with our old farmers, is cider and gin  I must admit, most the them live until their late 90s |
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Reality, sa molesworth 2, is so sordid it makes me shudder
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harmonyharmony
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« Reply #2934 on: 16:21:46, 03-09-2008 » |
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Britten and Pears used to drink Bovril with sherry in it.
ICK ...though I'm strangely curious to try it now... |
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'is this all we can do?' anonymous student of the University of Berkeley, California quoted in H. Draper, 'The new student revolt' (New York: Grove Press, 1965) http://www.myspace.com/itensemble |
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martle
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« Reply #2935 on: 17:01:29, 03-09-2008 » |
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Britten and Pears used to drink Bovril with sherry in it.
Chop a few spring onions into that and it would taste like a Nigel Slater stock.  |
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Green. Always green.
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Ron Dough
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« Reply #2936 on: 17:05:17, 03-09-2008 » |
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Chop a few spring onions into that and it would taste like a Nigel Slater stock. Replace the Bovril with soy sauce, and you've almost got the Chinese stock called 'Soup of the Gods', marty - the only difference being that you use a dash of sesame oil as well. |
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Antheil
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« Reply #2937 on: 17:06:02, 03-09-2008 » |
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Britten and Pears used to drink Bovril with sherry in it.
Chop a few spring onions into that and it would taste like a Nigel Slater stock. Oi Marty, I see your sojurn in Wales has honed your wit!! |
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« Last Edit: 17:07:44, 03-09-2008 by Antheil »
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Reality, sa molesworth 2, is so sordid it makes me shudder
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harmonyharmony
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« Reply #2938 on: 18:06:48, 03-09-2008 » |
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Leftovers for dinner tonight.
I feel a bit more like myself but I'm not going to do more than raid the fridge for onion bhajis, pilau rice, saag aloo, a cold sausage (probably chopped up and grilled) with some grilled courgette. Not exactly exciting but it will do.
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'is this all we can do?' anonymous student of the University of Berkeley, California quoted in H. Draper, 'The new student revolt' (New York: Grove Press, 1965) http://www.myspace.com/itensemble |
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harmonyharmony
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« Reply #2939 on: 19:24:27, 04-09-2008 » |
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A bit of a cheat/experiment tonight.
My colleague left me a jar of 'I feel like [a (game of)] chicken tonight' so, just to be perverse, I'm making a sort of dauphinoise with it. I've added some toasted pine nuts and grated some cheese on top. I'll eat half of it tonight with some grilled courgettes and peppers and see what it's like.
It could be terrible, it could be rather nice. Still it will have used up the jar.
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'is this all we can do?' anonymous student of the University of Berkeley, California quoted in H. Draper, 'The new student revolt' (New York: Grove Press, 1965) http://www.myspace.com/itensemble |
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