extra strong Marmite XO

[ralgith]

0

Funny, the packaging is still exactly the same but they had to add that stupid preservative shit. The whole idea of drying and making it a paste is to preserve it.

Bureaucratic stupidity again.

[Sally]

0

Nobody makes jam like grandmas.

My granny used to make blackberry jam from the bushes in her garden, it was tangy and sweet at the same time.

I came across this while I was researching your nasty black pudding/ blood sausage.

Wild Blackberry Pie

Thank goodness for that, you're thinking. No more gross out stuff. Well, you just might be wrong. The village my family and I grew up in was situated in a rural area, with pig farms, wheat fields, frogging ponds, woods and berry bushes. Every year, in late Summer, my brother Paul and I would go picking blackberries. We'd come home late in the afternoon, and present Mum with a large basket of mushy fruit. "Make pie!" we'd say. And she did...but always the next day. It wasn't for many years that we learned the significance of the overnight wait. Flies love to lay their eggs in wild blackberries, and by late Summer these eggs have usually hatched and given way to maggots. You can't see the maggots from the outside, but they're in there, deep inside the fruit, chomping away. Mum knew this, and whenever we came home with blackberries, she'd dump them into a large bowl of water, and place a plate on top. She called it "drowning the maggots out". By the morning, the surface of the water would be bobbing with little off-white maggots, forced from the berries by fear of drowning. Mum would separate the berries from the maggots and then make pie.

[Black Sun]

0

I sometimes buy packs of dried fruit for snacking, apricots are a favourite, also I love crunchy dried banana flakes. I also buy packs of cheap Egyptian sultanas, they are really tasty, I am still exploring alternatives to snacking instead of eating shit like biscuits and crisps. I have to careful with grapes though, I could probably eat my own weight in grapes in about 30 minutes.

[Black Sun]

0

Nobody makes jam like grandmas.

My granny used to make blackberry jam from the bushes in her garden, it was tangy and sweet at the same time.

I came across this while I was researching your nasty black pudding/ blood sausage.

Wild Blackberry Pie

Thank goodness for that, you're thinking. No more gross out stuff. Well, you just might be wrong. The village my family and I grew up in was situated in a rural area, with pig farms, wheat fields, frogging ponds, woods and berry bushes. Every year, in late Summer, my brother Paul and I would go picking blackberries. We'd come home late in the afternoon, and present Mum with a large basket of mushy fruit. "Make pie!" we'd say. And she did...but always the next day. It wasn't for many years that we learned the significance of the overnight wait. Flies love to lay their eggs in wild blackberries, and by late Summer these eggs have usually hatched and given way to maggots. You can't see the maggots from the outside, but they're in there, deep inside the fruit, chomping away. Mum knew this, and whenever we came home with blackberries, she'd dump them into a large bowl of water, and place a plate on top. She called it "drowning the maggots out". By the morning, the surface of the water would be bobbing with little off-white maggots, forced from the berries by fear of drowning. Mum would separate the berries from the maggots and then make pie.

I bet you could have perfectly happy not knowing about the maggots?

[LKTraz]

0

TK, your scrapple was ashen gray and stayed that color after cooking? That was really shitty scrapple then! That's how the commercially produced stuff turns out (Hatfield and Habersett brands). The people who made it for you didn't know shit about making decent scrapple.

I was getting mine from a farmer down the road who also mixed some venison in. Defuckinglicious! Too bad the old fella passed away.

There's a local butcher (Bixler's Meats) who sells it in their small store, direct from the shop and at several farmer's markets. They always make top quality products.

Proper scrapple should be a light to medium brown with black speckles and when cooked should get darker.

[ralgith]

0

MmmmMmmMM... Venison. Syber, can I come back down? That Venison roast we had was soooo good. And I know you have more in your fridge.

[Black Sun]

0

TK, your scrapple was ashen gray and stayed that color after cooking? That was really shitty scrapple then! That's how the commercially produced stuff turns out (Hatfield and Habersett brands). The people who made it for you didn't know shit about making decent scrapple.

I was getting mine from a farmer down the road who also mixed some venison in. Defuckinglicious! Too bad the old fella passed away.

There's a local butcher (Bixler's Meats) who sells it in their small store, direct from the shop and at several farmer's markets. They always make top quality products.

Proper scrapple should be a light to medium brown with black speckles and when cooked should get darker.

Right that settles it, I want to try me some scrapples!

[lady cop]

0

post #60, page 6, has a pic of proper scrapple.
mashed turnips are delicious!
i am thinking about all the wild blackberries i ate straight off the bushes. they were good! i had a big patch of them on my old Mass. property. my kids ate them up too. never saw maggots. but had to beware of the bees.
and apricots are wonderful out of hand.
going to store in a minute, will look for something truly gross to add to this thread.

[Twitchin Kitten]

0

TK, your scrapple was ashen gray and stayed that color after cooking? That was really shitty scrapple then! That's how the commercially produced stuff turns out (Hatfield and Habersett brands). The people who made it for you didn't know shit about making decent scrapple.

I was getting mine from a farmer down the road who also mixed some venison in. Defuckinglicious! Too bad the old fella passed away.

There's a local butcher (Bixler's Meats) who sells it in their small store, direct from the shop and at several farmer's markets. They always make top quality products.

Proper scrapple should be a light to medium brown with black speckles and when cooked should get darker.

Some slaughterhouse/butcher down near the Atco Raceway is where it was produced.

post #60, page 6, has a pic of proper scrapple.
mashed turnips are delicious!
i am thinking about all the wild blackberries i ate straight off the bushes. they were good! i had a big patch of them on my old Mass. property. my kids ate them up too. never saw maggots. but had to beware of the bees.
and apricots are wonderful out of hand.
going to store in a minute, will look for something truly gross to add to this thread.

Yes, that's exactly what it looked like. Same gray color. I don't consider that brown, but more mousy/gray/brown and leaning more toward the gray.

Sorry LK, it's fucking mystery meat. At least now they are using the pigs ears and snouts for dog treats instead of snapple. I guess you're just stuck with tail, asshole, lips and gums?

[SyberB]

0

I am not eating any organs. Ever.

No wonder you're divorced!!!

Eating and sucking are two different things my dear.

Oh come on, it was funny!