What are we all eating?

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Sheldon's picture
@Old man shouts ...

@Old man shouts ...

Yeah it's definitely a cultural thing, though I have never made Bovril into a drink, only have it spread on toast. A cold beer is never a disappointment as far as i am concerned.

Whitefire13's picture
Tin - now that’s an acquired

Tin - now that’s an acquired taste!!!! Sorry aussies but ugh!

Tin-Man's picture
@Whitefire Re: "now that’s

@Whitefire Re: "now that’s an acquired taste!!!!"

It's really good once you get use to it... *chuckle*...

boomer47's picture


Oh dear, BOVRIL? Wusses. That's made with beef I think. AUSTRALIA has Vegemite, that's made from yeast extract which is a by product of beer production. Truly.

In the depths of winter, late at night, when I feel like something savoury. (1) Coffee mug full of boiling water (2) Add large dollop ( heaped desert spoon) of Vegemite. Stir vigorously until it is all dissolved. A piece of bread and butter or a handful of dry biscuits is also a good idea,. Normally, one adds a light smear of Vegemite to one's breakfast toast.

The taste for Vegemite is acquired very young. Mothers smear it on rusks or whatever when baby is teething.I think. it may be because it changes the colour of baby's poo, away from pumpkin soup yellow and towards a healthy brown. I'm the eldest of four, I changed A LOT of nappies. (diapers)

A classic Vegemite ad, from the early 1960's, slightly modified. It is known as "The Happy Little Vegemites Ad". An example of the high moral values of the Australian advertising industry.

People in other countries have opined that feeding children Vegemite is tantamount to child abuse. Don't know about that, it's full of great vitamins and shit . AT age 4 my sis loved fresh lemon wedges with Vegemite smeared over the surface..


PS Vegemite soup is MUCH healthier than that horrid instant soup, and cheaper.

Sheldon's picture
cranky47 "Oh dear, BOVRIL?

cranky47 "Oh dear, BOVRIL? Wusses. That's made with beef I think. AUSTRALIA has Vegemite, that's made from yeast extract"

Eating processed bacteria is more "manly" than eating beef? It may smell more manly. For instance if I wore a pair of socks for a week they'd smell pretty manly as well, and not unlike yeast extract in my experience.

I've nothing against using the live bacteria to make bread or brew beer, but concentrating its unpleasant natural flavour into a spread, not for me thanks, I'll stick with Bovril.

Cognostic's picture
I'll second that opinion.

I'll second that opinion. Ugh! I did have a jar of it in my refrigerator, given to me by a fellow teacher..... I think it sat there for three years. I threw it away on my last move. I threw it away even after he showed me how to eat it on toast with butter and simply adding a very small amount. It wasn't horrible. Even so. I never had the urge to reach into the refrigerator and add it to my morning toast. It just sat there,

Old man shouts at clouds's picture
@ Cog

@ Cog

I gave TM the secret recipe to make it a truly delicious experience....MAYBE he will tell you....maybe he won't, but until you clean the bathroom and stop inciting the Bonobos to riot well...fuck you.

boomer47's picture


"I never had the urge to reach into the refrigerator and add it to my morning toast. It just sat there,"

Well done for eating it at all!. You achieved the stage my Canadian born mother described as "I'll eat it, but wouldn't reach for it"

--Mum only gave we kids vegemite because dad insisted.

Cognostic's picture
@OM: LOL!! What I really

@OM: LOL!! What I really want is a ride on the handlebars of that trike!!

CyberLN's picture
Last night I had that lovely

Last night I had that lovely stew for dinner. Tonight, potato chips.

Mikhael's picture
French toast and eggs.

French toast and eggs. Breakfast for dinner , or, brinner

boomer47's picture
Last week, the fruiterer had

Last week, the fruiterer had really cheap pumpkin . So I bought one of course. Used about 500gm to make a savoury pumpkin pie. Now I have about 3 kg of pumpkin sitting inna fridge.

So tonight it's a vegan special. Soup, mainly with pumpkin, but also with a large brown onion and a capsicum (Bell pepper). All roasted for an hour to bring out the natural sugars. Oh and most of a bunch of spinach which was due to go off. Cumin, sweet paprika and salt to taste.

I really hope I like it because it has onion in it, which means I can't give it to the dog

Tin-Man's picture
@Cranky Re: Pumpkin pie and

@Cranky Re: Pumpkin pie and soup

Aaaaaaand there you go again, asshole... *disgruntled sigh*... I was sitting here choking down a few remaining pieces and crumbs of some two-week-expired stale blue corn chips that I found in the dumpster of a nearby convenience store when I read that one. Have you no mercy, man?!?

Cognostic's picture
@cranky47: Pumpkin Pie....

@cranky47: Pumpkin Pie.... Mmmmm.... made me start thinking. The school I am at has ovens, Ovens are not a big thing in Korea though they have been gaining in popularity in the past few years. Most Korean food is cooked over an open flame or boiled. Anyway, street vendors sell baked sweet potatoes. I'm thinking I could get a batch, bring them to the school and whip up a sweet potato pie. Mmmmm. When you don't have pumpkin it's a pretty fair second.

boomer47's picture
"When you don't have pumpkin


"When you don't have pumpkin it's a pretty fair second."


Making a sweet potato pie for school sounds like a great idea.

I've recently come across some Youtube clips of Korean people trying all kinds of western foods .One of my favourites is a Korean grandmother trying stuff. Are Koreans usually adventurous in what they will eat?

Below a link to the Korean granny trying American barbeque


Cognostic's picture
Are Koreans adventurous.

Are Koreans adventurous. Yes and No. There really isn't one Korea. The generations are as different as night and day. Usually Korean grannys are just not that adventurous. Even when they manage to go to other countries they pack a ton of Ramon noodles and complain that they can not get good kimchi.

Sheldon's picture
Back in world today, so

Back in work today, so mackerel sandwiches, a tangerine, banana and and an apple, breakfast is a cup of tea and a small yoghurt...

algebe's picture
@Cranky47: AUSTRALIA has

@Cranky47: AUSTRALIA has Vegemite, that's made from yeast extract which is a by product of beer production

Vegemite is certified as kosher, halal, and vegan. But normal, sensible people also eat it. It's nice to know that god approves of it, though.

Old man shouts at clouds's picture
well today's lunch was for

well today's lunch was for SWMBO: 2 egg omelette with scallion tails, mushrooms, topped with NZ vintage cheddar ( real stuff not the american processed crap)

and me? a sausage roll...frozen, and ham baked beans for me as I had a gourmet brekky at 6am of maple syrup home cured ( i.e the butcher) bacon, free range eggs, home baked crusty bread, lettuce and tomato.

Hmmm....plain crackers for tea I reckon/

Sheldon's picture
Homemade chicken sandwiches

Homemade chicken sandwiches in work, with a small yoghurt, a tangerine, an apple and a banana.

Chicken tikka masala tonight, same as last night, homemade of course. Not sure about tomorrow yet. I may freeze the chicken I've got left and cook a brisket...with some veggies.

boomer47's picture


Chicken Tikka masala last night. Used up a lot of pumpkin, onion and garlic, plus whatever I had in the fridge; bok choy, carrot, and capsicum (bell pepper) Starch was from some dried Korean ribbon noodles. ---my local Indian grocer sells a whole bunch of great masalas

Tonight more chicken. Probably with penne with a quick and simple Italian sauce; olive onion, garlic, tomato puree, basil and some capsicum.(sliced and cooked in the microwave with some water, then add water and pepper to the sauce)

--Chicken is my main meat, because fillet breasts are are the cheapest lean meat ,@around $A8 a kg. (around $US3.00 a lb I think)

Tin-Man's picture
@Cranky Re: "Chicken Tikka

@Cranky Re: "Chicken Tikka masala last night. Used up a lot of pumpkin, onion and garlic, plus whatever I had in the fridge; bok choy, carrot, and capsicum (bell pepper) Starch was from some dried Korean ribbon noodles. ---my local Indian grocer sells a whole bunch of great masalas Tonight more chicken. Probably with penne with a quick and simple Italian sauce; olive onion, garlic, tomato puree, basil and some capsicum."

SON-OF-A......! Why?.... WHYYYYYYY????.... You sorry bastard!.... You did it AGAIN!..... Here I am choking down the remainder of a bag of three year old moldy pretzels I managed to stumble upon while searching through an abandoned house down the street, and you are still on here bragging about all that fabulous gourmet food you are preparing and eating..... AAAAAAAAARRRRRRRGGGGG...!!!

boomer47's picture
@ Tin man

@ Tin man

Gourmet? Hardly. I seldom eat anything which can't be thrown together, cooked and eaten within an hour. Or put in the slow cooker and forgotten about for 4 or 5 hours. I also cheat a lot with the microwave and cook pulses in 20 minutes in the pressure cooker.

I guess it doesn't take much to outshine mouldy pretzels.

--Was a time I WAS a gourmet cook, in three styles . That was over 25 years ago. These days I can't be arsed going to a lot of trouble. --For lunch I had my mouth all ready for a frozen meat pie and some oven fries. Remembered the left over curried snags inna fridge. That was even quicker; 2.5 minutes microwave.

Anyway, what you doing in an abandoned house ? You might hurt yourself and die. They would find a rusted solid Tin man months later, still clinging to a packet of odiferous pretzels.

Trivia;:Have never seen those huge pretzels they have in New York and Austria anywhere in Oz . Decent bagels are also hard to find and youse can just forget about pastrami. Pretty sure we have one kosher butcher somewhere in Adelaide, but pretty sure there are no kosher delis.

Our delis are actually convenience stores which sell hot meat pies, pasties ,a small range of pedestrian baked goods and truly miserly sandwiches. They do NOT sell beer. Nor offer sit down food usually.---Of course I'm comparing with this Kosher Deli on Seventh Avenue in New York .These days I would need help to lift one of their pastrami sandwiches .

Sheldon's picture


I tend to eat a lot of chicken as well. Though I generally buy chicken thighs, very cheap and more taste. Though obviously a higher fat content. Lately though I have been buying breast fillets, as it's easier and I seem to be getting lazy.

I used to put the thigh bones in a container in the freezer, and make stock for soup when it was full.

Cut my meal size last night and padded out with veg, as I'm putting on weight at an alarming rate. Also started some cardio training to go with weights, going ok, but my chest is still a little bronchial after whatever it was I had.

David Killens's picture
I am on a bland diet.

I am on a bland diet.


Attach Image/Video?: 

dogalmighty's picture
Today, while working, a whole

Today, while working, a whole big bag of sour cream and bacon krinkley cut chips. For dinner, nuked california cut frozen vegetables, with a freezer burned chunk of steak from the bottom of our freezer, broiled, with some A1 on top of both the veggies and meat...mmmmmmm. My isolated wife, makes gourmet food for herself, then divides it into glass containers for the week...this last weekend she made crusted teriyaki chicken breasts, with hot string bean salad and fried then cream baked perogies and onions. I fuckin miss her cooking something bad, which I have not admitted to her. She is laughing at what I am eating...but I cover up my lack of ability to cook with the adage that, I am cleaning out the old food from the bottom of the deep freeze. She just laughs at me, knowing I am lying. We know each other too well. Tomorrow night...some deep freeze frozen burritos, and likely some cheetoes during the day.

Old man shouts at clouds's picture
Its Friday, so...

Its Friday, so...

Actually we are having fish. I found some Ocean caught Pollock ( a lovely fish) and am frying in unsalted butter serving with chips and a fresh green salad with Mayonnaise. Crisping up the skin first of course with a little sea salt for added crunch.

Defrosting a nice piece of rolled brisket for Sunday which will be marinated in red wine, scallions, dijon mustard then on Sunday Morning slow cooked for 3 hours and served with small, crispy roast potatoes, carrots and Savoy cabbage and, of course its own rich gravy with whole baby onions swimming for their lives in its mushroomy goodness.

Oh Tim...I think you will find Cog's stash of vintage cans of Spam round the back of the Dunny (Outhouse to you) Some of them date back to 1942, I dunno where he finds them and he doesn't even eat the stuff...just stores it out of sight. Ah well go figure, Oh...wait there are some 1938 tinned weiners here as well...a gourmet feast for you old son!

Tin-Man's picture
@Old Man Re: Cog's Spam

@Old Man Re: Cog's Spam stash

Oh, WOW! ...*look of jubilant relief*.... How awesome! And that will go fantastic with the stale nachos and crackers I found in the dumpster behind the bowling alley last weekend. I will dine like a king for the next few weeks! (As a bonus, some of the nachos still had cheese on them.)

Randomhero1982's picture
Last night my chef 'domino'

Last night my chef 'domino' made a wonderful large and round focaccia, topped with a subtly spiced marinara sauce and generous helpings of sliced cured meat and coated in soft cheese...

Very fancy...

Whitefire13's picture
Made a homemade max&cheese

Made a homemade max&cheese and two salads (Greek & fresh greens with strawberries/goat cheese)


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