By The Bay Posted November 15, 2020 #4976 Share Posted November 15, 2020 16 minutes ago, Bowm54 said: What are mushy peas? Link to comment Share on other sites More sharing options...
Bowm54 Posted November 15, 2020 #4977 Share Posted November 15, 2020 10 minutes ago, By The Bay said: Enough said. 1 Link to comment Share on other sites More sharing options...
getting older slowly Posted November 15, 2020 #4978 Share Posted November 15, 2020 (edited) Mushy Peas :- are dried peas which are first soaked overnight in water like you do for pea and ham soup...... But you add baking soda, then rinse, boil, and simmer until the peas are "" mushy."".... lol Basically British cuisine. they are a traditional accompaniment to fish and chips. In some parts as served as part of a popular snack called pie and peas The answer is still No a bit like green eggs and ham Don Edited November 15, 2020 by getting older slowly Link to comment Share on other sites More sharing options...
Bowm54 Posted November 15, 2020 #4979 Share Posted November 15, 2020 (edited) Kiwis have always had a balanced diet. Although the “little boys” were known as cheerios. Edited November 15, 2020 by Bowm54 Link to comment Share on other sites More sharing options...
Rare OzKiwiJJ Posted November 15, 2020 #4980 Share Posted November 15, 2020 I like my Kiwi food birthstone - whitebait fritters. Yum! Link to comment Share on other sites More sharing options...
Blackduck59 Posted November 15, 2020 #4981 Share Posted November 15, 2020 What did August ever do to deserve Vegemite 🤔 Link to comment Share on other sites More sharing options...
Bowm54 Posted November 15, 2020 #4982 Share Posted November 15, 2020 (edited) 15 minutes ago, Blackduck59 said: What did August ever do to deserve Vegemite 🤔 Unfortunately people unused to vegemite treat it as they would a spread like jam or peanut butter. It should be very, very lightly smeared over a modest buttery coating. English mustard, although not spread on bread and butter should also be used very sparingly. Less is more! Edited November 15, 2020 by Bowm54 Link to comment Share on other sites More sharing options...
Blackduck59 Posted November 15, 2020 #4983 Share Posted November 15, 2020 7 minutes ago, Bowm54 said: Unfortunately people unused to vegemite treat it as they would a spread like jam or peanut butter. It should be very, very lightly smeared over a modest buttery coating. English mustard although not spread on bread and butter should also be used very sparingly. Less is more! I am mildly aware of Vegemite my mom used to use that or Marmite as a flavour enhancer in gravy and sauces. I don't think we ever had it on toast, that's another thing to do when we get down under in 2022. English mustard I am well aware of and a little dab will do ya with that stuff. I prefer Bavarian style mustard. (That's my German half, my mom's ancestry coming out) Link to comment Share on other sites More sharing options...
Bowm54 Posted November 15, 2020 #4984 Share Posted November 15, 2020 20 minutes ago, Blackduck59 said: I am mildly aware of Vegemite my mom used to use that or Marmite as a flavour enhancer in gravy and sauces. I don't think we ever had it on toast, that's another thing to do when we get down under in 2022. English mustard I am well aware of and a little dab will do ya with that stuff. I prefer Bavarian style mustard. (That's my German half, my mom's ancestry coming out) Well I think your mum had it right. The English have Bovril, or Oxo cubes as flavour enhancers, as well as Marmite. Coming from a cold part of NZ vegemite/marmite was also used with hot water as a drink. In addition to vegemite on toast, vegemite and lettuce sandwiches are very refreshing. 1 Link to comment Share on other sites More sharing options...
Rare OzKiwiJJ Posted November 15, 2020 #4985 Share Posted November 15, 2020 I like Vitawheat crackers with vegemite and thinly sliced celery. Link to comment Share on other sites More sharing options...
Docker123 Posted November 15, 2020 #4986 Share Posted November 15, 2020 19 minutes ago, OzKiwiJJ said: I like Vitawheat crackers with vegemite and thinly sliced celery. Butter and vegemite to make worms. 2 Link to comment Share on other sites More sharing options...
Bowm54 Posted November 15, 2020 #4987 Share Posted November 15, 2020 1 hour ago, Docker123 said: Butter and vegemite to make worms. Now your talking! Link to comment Share on other sites More sharing options...
NSWP Posted November 15, 2020 #4988 Share Posted November 15, 2020 (edited) 16 hours ago, Bowm54 said: What are mushy peas? Are you serious, what no mushy peas in Brisvegas,?My sister lives at Currumbin, she gets the mushie peas. Yatala pies has them as well. Edited November 15, 2020 by NSWP Link to comment Share on other sites More sharing options...
NSWP Posted November 15, 2020 #4989 Share Posted November 15, 2020 15 hours ago, getting older slowly said: Mushy Peas :- are dried peas which are first soaked overnight in water like you do for pea and ham soup...... But you add baking soda, then rinse, boil, and simmer until the peas are "" mushy."".... lol Basically British cuisine. they are a traditional accompaniment to fish and chips. In some parts as served as part of a popular snack called pie and peas The answer is still No a bit like green eggs and ham Don I buy mine in a can, woollies or coles, lubbly jubbly. Link to comment Share on other sites More sharing options...
dillpickle48 Posted November 15, 2020 #4990 Share Posted November 15, 2020 NSWP No Supper Without Peas (mushie of course). 1 Link to comment Share on other sites More sharing options...
NSWP Posted November 15, 2020 #4991 Share Posted November 15, 2020 14 hours ago, Bowm54 said: Unfortunately people unused to vegemite treat it as they would a spread like jam or peanut butter. It should be very, very lightly smeared over a modest buttery coating. English mustard, although not spread on bread and butter should also be used very sparingly. Less is more! English mustard is hot, thin scraping on a ham sambo is nice. Link to comment Share on other sites More sharing options...
GUT2407 Posted November 17, 2020 #4992 Share Posted November 17, 2020 Turkey breast the other night, with all the roast veges, so tonight left over Turkey and vegetable mornay pie. Yummmmm. 1 Link to comment Share on other sites More sharing options...
GUT2407 Posted November 17, 2020 #4993 Share Posted November 17, 2020 On 11/16/2020 at 8:21 AM, NSWP said: English mustard is hot, thin scraping on a ham sambo is nice. Prefer a mild mustard, love master foods honey mustard an a sanga, but can’t get it of late. Link to comment Share on other sites More sharing options...
Rare OzKiwiJJ Posted November 17, 2020 #4994 Share Posted November 17, 2020 51 minutes ago, GUT2407 said: Prefer a mild mustard, love master foods honey mustard an a sanga, but can’t get it of late. The only mustard I like is Dijon mustard and even then only a very little. DH, on the other hand, piles it on. I reckon he comes close to using half a jar at a time with snags. I always have to keep a couple of extra jars in the pantry. 1 Link to comment Share on other sites More sharing options...
NSWP Posted November 18, 2020 #4995 Share Posted November 18, 2020 (edited) I just had a couple of 'posh dogs (yes thats their name ! from Coles) on gf bread with Masterfoods American mustard, sweetish, I like it, red onion and sliced bega cheese as a an inclusion. The snags are more like kransky, very tasty. Edited November 18, 2020 by NSWP Link to comment Share on other sites More sharing options...
Rare MMDown Under Posted November 18, 2020 #4996 Share Posted November 18, 2020 1 hour ago, NSWP said: I just had a couple of 'posh dogs (yes thats their name ! from Coles) on gf bread with Masterfoods American mustard, sweetish, I like it, red onion and sliced bega cheese as a an inclusion. The snags are more like kransky, very tasty. Do you plan on having salad for tea? Link to comment Share on other sites More sharing options...
NSWP Posted November 18, 2020 #4997 Share Posted November 18, 2020 19 minutes ago, MMDown Under said: Do you plan on having salad for tea? I only had two dogs, not the whole packet. 😁 Perhaps a steak and salad for dinner... Link to comment Share on other sites More sharing options...
Blackduck59 Posted November 18, 2020 #4998 Share Posted November 18, 2020 16 minutes ago, NSWP said: I only had two dogs, not the whole packet. 😁 Perhaps a steak and salad for dinner... The potato does seem a bit of an after thought Les. I have noticed that the potatoes served with steak dinners are rather plain boiled spuds. We would serve a baked potato with butter and Sour cream, bacon bits and chives would be available. And do the carrots have some sort of cream sauce? That is certainly an impressive slab of beast though. Is that a 12 oz. Porterhouse? Link to comment Share on other sites More sharing options...
NSWP Posted November 18, 2020 #4999 Share Posted November 18, 2020 (edited) 1 hour ago, Blackduck59 said: The potato does seem a bit of an after thought Les. I have noticed that the potatoes served with steak dinners are rather plain boiled spuds. We would serve a baked potato with butter and Sour cream, bacon bits and chives would be available. And do the carrots have some sort of cream sauce? That is certainly an impressive slab of beast though. Is that a 12 oz. Porterhouse? 500gm T Bone Lyle, with pepper gravy in jug. You can get sour cream/butter on the side if you want. I normally have chips with mine, on the side, but they give you a boiled spud as well, bit OTT. Yes the carrots and celery are in a cream sauce of some type. Irish Restaurant, Irish Chef, so they don't go into the fancy chives, bacon bits. One time my wife asked for a Mojito cocktail, got a blank look, it was Guinness, Lager, red wine or white wine. They have chicken and fish dishes too. My local eatery. Shea the Irish chef with tong, pumping them out. Edited November 18, 2020 by NSWP Link to comment Share on other sites More sharing options...
Blackduck59 Posted November 18, 2020 #5000 Share Posted November 18, 2020 5 minutes ago, NSWP said: 500gm T Bone Lyle, with pepper gravy in jug. You can get sour cream/butter on the side if you want. I normally have chips with mine, on the side, but they give you a boiled spud as well, bit OTT. Yes the carrots and celery are in a cream sauce of some type. Irish Restaurant, Irish Chef, so they don't go into the fancy chives, bacon bits. One time my wife asked for a Mojito cocktail, got a blank look, it was Guinness, Lager, red wine or white wine. They have chicken and fish dishes too. My local eatery. There must have been Jameson or Bushmills around an Irish establishment. That is a serious steak. I have requested a New York strip from my butcher a couple times in years past. They have to cut it for you about 32mm thick and it takes some special care to get it grilled just right. Pepper sauce is not that common here but I have liked it when we it was available. I take it that it is quite common in Oz. Link to comment Share on other sites More sharing options...
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