Simple question and I think it applies to every country in the world. Think of leaders of other countries. Now think of your own leaders and what you think of them.
'nuff said *grin*.
PS. Vegemite is the best. We have been torturing our Italian exchange student with it
As a New England Yankee, I can say I love Vegemite. My friends think I'm crazy. I work for an Australian for a year, and got invited over for dinner at least twice a week.
Have fun.
I mostly use mine to dry apple rings. Core out a couple of apples, but don't peel them. Cut into 3mm thick slices and spread on the tray. Give a light sprinkle of cinnamon. Then start the dryer. Takes a couple of hours, but is really tasty snacks.
No David Letterman in Taiwan, no South Park reruns either. The Taiwanese can't understand Late Night Talk shows or Oprah. I am blessed.
Venison jerky is pretty good (never had elk), but above all is smoked salmon jerky --- pure heaven.
I am not sure why anyone should apologise for their prime minister being on David Letterman. Did he really do something foolish? I guess I'll just have to watch the excerpt that Bits posted.
I still feel that maybe we Americans should be apologising for David Letterman and vise-versa.
Almost forgot about that!! Best smoked salmon (and trout) from native american tribes in Washington state.
As for talk show hosts and politicians, can I offer a discount bundle?? Say you take ALL of them and we will also give you a 9900% discount and you also get a free no return warranty!!!!!!
Here in New Zealand the Christchurch earthquakes disabled the factory that produces Marmite. This became a national emergency and production has still not restarted. Some stocks have been coming in from Australia but not enough to keep the supermarket shelves stocked.
It's illegal to import Marmite into the U.S. It's a fairly recent prohibition, though, and I'm not sure of the reason for it.
BTW, we in the US have some odd foods of our own that may be repugnant to foreigners: chitlins (chitterlings), fried pork rinds, pickled pigs' feet, and Big Macs, to name but a few. Also, if you ever visit a redneck tavern in the US, there are two things you should avoid at all costs: the pickled hard-boiled eggs sitting behind the bar in a large jar and the hotdogs rotating on an electric spit behind glass. In both cases, the age and provenance will be questionable to the point of being a distinct health hazard.
Finally, I don't know how most folks feel about scrapple. Frankly, I miss it, having moved here from the Midwest. But how to eat it seems to be a regional thing. My family always served it with maple syrup. But when I was doing some contract work for a liquor bottling plant in Baltimore, my mouth watered for the scrapple they served for breakfast in their cafeteria. But do you think they'd give me any maple syrup for it? Not a chance! Their response was, "Y'all don't put syrup on scrapple, just ketchup!" Yuck!
Here in New Zealand the Christchurch earthquakes disabled the factory that produces Marmite. This became a national emergency and production has still not restarted. Some stocks have been coming in from Australia but not enough to keep the supermarket shelves stocked.
This made me curious so I went to the store and found a small jar of Marmite. I tried it on buttered toast and actually really liked it, it tastes sort of like spreadable beef bullion, my wife on the other hand made a yuk face and threw away her toast as fast as she could move...
I had it again this morning on buttered toast with a fried egg.
I suppose now I'll have to find some Vegemite to compare.
How about Marmite and Thai Fish Sauce on popcorn? I believe they use the stomachs of fish, add vinegar, bottle the stuff in old pint whiskey bottles, and let it sit in the sun for a few months.
It seems obvious. What is one culture's comfort food is another culture's horror. My brother-in-law from Brazil needs his black beans and rice. Taiwanese love their stinky tofu. And so on down the line.
BTW, I learned about the Magna Carta in elementry school in San Francisco in the 5th grade and that it means 'Great Charter'. For my whole life I thought the British were more savy about Latin, Greek and 'continental languages'.
Have fun.
I mostly use mine to dry apple rings. Core out a couple of apples, but don't peel them. Cut into 3mm thick slices and spread on the tray. Give a light sprinkle of cinnamon. Then start the dryer. Takes a couple of hours, but is really tasty snacks.
Thanks Gadgetman, when I searched there were only ones from abroad, looks like I'll have to save up for one though.
Finally, I don't know how most folks feel about scrapple. Frankly, I miss it, having moved here from the Midwest. But how to eat it seems to be a regional thing. My family always served it with maple syrup. But when I was doing some contract work for a liquor bottling plant in Baltimore, my mouth watered for the scrapple they served for breakfast in their cafeteria. But do you think they'd give me any maple syrup for it? Not a chance! Their response was, "Y'all don't put syrup on scrapple, just ketchup!" Yuck!
BTW, I learned about the Magna Carta in elementry school in San Francisco in the 5th grade and that it means 'Great Charter'. For my whole life I thought the British were more savy about Latin, Greek and 'continental languages'.
See what I mean I was right about Cameron our PM, He's like Manuel from Fawlty Towers "he knows nothing"
I just used a bit on the end of the knife, I'd say 1/4 to 1/3 teaspoon or so on the whole slice.
It's OK that she doesn't like it, just leaves more for me.
C.W.
It is an acquired taste they even advertise it over here as "you either love it or hate it" even with reactions from people in the ad, I love loads of it on stuff
Over in Blighty we have haggis, black pudding, tripe, pork scratchings, jellied eels. I think Marmite an Bovril are the least of worries for the visiting Americans or others.
Over in Blighty we have haggis, black pudding, tripe, pork scratchings, jellied eels. I think Marmite an Bovril are the least of worries for the visiting Americans or others.
Over in Blighty we have haggis, black pudding, tripe, pork scratchings, jellied eels. I think Marmite an Bovril are the least of worries for the visiting Americans or others.
Looks like the pork scratchings are same as we call pork rinds, I like them with hot sauce (Tabasco or Frank's Red Hot).
Comments
As a New England Yankee, I can say I love Vegemite. My friends think I'm crazy. I work for an Australian for a year, and got invited over for dinner at least twice a week.
It may be an acquired taste.
Huh?
I found several...
http://www.ebay.co.uk/sch/Cookware-Dining-Bar-/20625/i.html?_from=R40&_nkw=food+dryer
Have fun.
I mostly use mine to dry apple rings. Core out a couple of apples, but don't peel them. Cut into 3mm thick slices and spread on the tray. Give a light sprinkle of cinnamon. Then start the dryer. Takes a couple of hours, but is really tasty snacks.
Almost forgot about that!! Best smoked salmon (and trout) from native american tribes in Washington state.
As for talk show hosts and politicians, can I offer a discount bundle?? Say you take ALL of them and we will also give you a 9900% discount and you also get a free no return warranty!!!!!!
I would not worry about what they say about Bovril. Do you think a McDonalds hamburger (if I can call them that) is much different?
Not at all, that's why I try not to read much about things I eat!! :0) Fore knowledge can ruin many an epicurean delight!!
BTW, we in the US have some odd foods of our own that may be repugnant to foreigners: chitlins (chitterlings), fried pork rinds, pickled pigs' feet, and Big Macs, to name but a few. Also, if you ever visit a redneck tavern in the US, there are two things you should avoid at all costs: the pickled hard-boiled eggs sitting behind the bar in a large jar and the hotdogs rotating on an electric spit behind glass. In both cases, the age and provenance will be questionable to the point of being a distinct health hazard.
Finally, I don't know how most folks feel about scrapple. Frankly, I miss it, having moved here from the Midwest. But how to eat it seems to be a regional thing. My family always served it with maple syrup. But when I was doing some contract work for a liquor bottling plant in Baltimore, my mouth watered for the scrapple they served for breakfast in their cafeteria. But do you think they'd give me any maple syrup for it? Not a chance! Their response was, "Y'all don't put syrup on scrapple, just ketchup!" Yuck!
-Phil
Now, I'm hungry......
This made me curious so I went to the store and found a small jar of Marmite. I tried it on buttered toast and actually really liked it, it tastes sort of like spreadable beef bullion, my wife on the other hand made a yuk face and threw away her toast as fast as she could move...
I had it again this morning on buttered toast with a fried egg.
I suppose now I'll have to find some Vegemite to compare.
C.W.
It seems obvious. What is one culture's comfort food is another culture's horror. My brother-in-law from Brazil needs his black beans and rice. Taiwanese love their stinky tofu. And so on down the line.
BTW, I learned about the Magna Carta in elementry school in San Francisco in the 5th grade and that it means 'Great Charter'. For my whole life I thought the British were more savy about Latin, Greek and 'continental languages'.
I'll take the flies any day.
Come to think of it, I never saw a fly land on the stuff.
Oddly enough, the Aussies I worked with thought peanut butter was revolting.
I just used a bit on the end of the knife, I'd say 1/4 to 1/3 teaspoon or so on the whole slice.
It's OK that she doesn't like it, just leaves more for me.
C.W.
-Phil
Looks like the pork scratchings are same as we call pork rinds, I like them with hot sauce (Tabasco or Frank's Red Hot).
C.W.