SAKs and Spreads

[Fast Bill]

I think I heard once about "mince in my toasties" in about 1989.

Apologies for raking it up from the depths ! 

[Fast Bill]

There's always a jar of marmite in our house.  Delicious!

Just the one ? You need a back up jar Mags just in case.

I do favour Marmite over Vegemite but they both deserve an honourable mention. I've not tried it on a toasted cheese sandwich cos that's what Lea & Perrins is for (another high octane, no naked lights, culinary companion).

Which reminds me of a joke involving two rabbits with the punchline "No, it's mixingmytoasties* ..." but I have forgotten the rest of the joke so it can't have been that memorable....

*myxamatosis being a disease of rabbits.

Love that joke Bill - haven't heard it for yonks.

I'll get on to sorting out that back up jar 

More importantly Mags ... what size of jar ? Dainty / Casual user  / Committed / Hardcore / Extreme ? I think we should be told ....

[Fast Bill]

The Nutella GAW:

(Image removed from quote.)

The black one...

That's just Nuts ! 

[magentus]

There's always a jar of marmite in our house.  Delicious!

Just the one ? You need a back up jar Mags just in case.

I do favour Marmite over Vegemite but they both deserve an honourable mention. I've not tried it on a toasted cheese sandwich cos that's what Lea & Perrins is for (another high octane, no naked lights, culinary companion).

Which reminds me of a joke involving two rabbits with the punchline "No, it's mixingmytoasties* ..." but I have forgotten the rest of the joke so it can't have been that memorable....

*myxamatosis being a disease of rabbits.

Love that joke Bill - haven't heard it for yonks.

I'll get on to sorting out that back up jar 

More importantly Mags ... what size of jar ? Dainty / Casual user  / Committed / Hardcore / Extreme ? I think we should be told ....

I say jar, It's a bucket really.  I go for the MarMighty 20ltr bucket from the cash and carry.  Lasts about a week. My old grandad said you can't have too much yeast. Right up to the moment he exploded.

[Ron Who]

 

[jalind]

John's Custom Corned Beef and Onion Spread:
I've attached a PDF of the recipe for this

We start with a can of Corned Beef with Onion and a Small Tinker
(those of you who have seen a can like this and my black scale Tinkers know why it was selected and the Phillips is already deployed)



But before that, the can opener is used to puncture four small holes around the top (why will become clear very soon):




Aha, a can that can be opened with a Can Key, and its entire contents will be required! And the Phillips on this Small Tinker just happens to be a Can Key Phillips!!



We roll up the pre-scored strip around the can using the Can Key Phillips:



We get to the end of the strip, wiggle it a bit, the strip comes off and the bottom of the can plops off:



Now the reason for the four small holes in the top should become clear. They allow air to backfill the top of the can as the contents are plopped out into a mixing bowl:



Using the recipe, the other ingredients (and there are not just a few) are added and thoroughly mixed with the corned beef with onion:
Additional note. I now re-hydrate the dried minced onion and dried minced garlic in a small teacup with just a bit of water and about a minute in the microwave on full nuke. Keeps it from drawing moisture out of the mix.




When all the ingredients are thoroughly mixed in, I store it in a one pint all Jar (aka Mason Jar). Note the lid is a one-piece plastic lid. These can be purchased for canning jars if they're simply going to be used to store things in a pantry or refrigerator. For canning you must still use the two-piece metal lids. This is going into the refrigerator, so it gets a plastic lid. It will keep a month or so provided you don't leave it sitting out during an entire meal. There's always just a bit more than will fit into the jar, so I use a second, small container for the overflow.



But first, we must test it to ensure it's edible. Just happen to have some small bagels handy. What else to split it with than a Victorinox knife!



The small overflow container contents aren't going to last very long. The bagel consumed about half what was in it



There we have it, a fully assembled bagel with John's Custom Corned Beef with Onion Spread:



Was going to show the empty plate but just picture the one above with nothing on it, not even a crumb 

See the attached PDF for the recipe. Adjust to your own taste. I added about half-dozen dashes of Tabasco and a half-teaspoon of ground mustard to it this time, plus the suggested quarter-teaspoon of red cayenne pepper. You'll note from some of the other ingredients it's got a little bite to it.

Enjoy
John

[Nix]

 

Will have to try this! 

[El Corkscrew]

Will have to try this! 

+1

[Fast Bill]

There's always a jar of marmite in our house.  Delicious!

Just the one ? You need a back up jar Mags just in case.

I do favour Marmite over Vegemite but they both deserve an honourable mention. I've not tried it on a toasted cheese sandwich cos that's what Lea & Perrins is for (another high octane, no naked lights, culinary companion).

Which reminds me of a joke involving two rabbits with the punchline "No, it's mixingmytoasties* ..." but I have forgotten the rest of the joke so it can't have been that memorable....

*myxamatosis being a disease of rabbits.

Love that joke Bill - haven't heard it for yonks.

I'll get on to sorting out that back up jar 

More importantly Mags ... what size of jar ? Dainty / Casual user  / Committed / Hardcore / Extreme ? I think we should be told ....

I say jar, It's a bucket really.  I go for the MarMighty 20ltr bucket from the cash and carry.  Lasts about a week. My old grandad said you can't have too much yeast. Right up to the moment he exploded.

 

Glad to hear it (the bucket that is - man after my own heart). Too much loafing around by grandad clearly.

[El Corkscrew]

Going to make Pesto tonight...

[Nix]

Pics! Recipe! 

[El Corkscrew]

indubitably! 

[Syncop8r]

My old grandad said you can't have too much yeast. Right up to the moment he exploded.

My Grandad had to go to hospital.
They spread lard all over his back.
He went downhill quite quickly after that.

[jalind]

Going to make Pesto tonight...

John

[El Corkscrew]

Just got done and it's pretty tasty

Ingredients
4 oz. fresh basil
1/2 cup almonds
1/2 cup grated parmesan cheese
3 garlic cloves
1/2 tsp. Coarse sea salt
1/2 cup extra virgin olive oil

Basically you just put everything in the food processor and then process

It's probably a good idea to chop the almonds a bit first.... if you're using pine nuts it doesn't really matter but I had to do some extra processing because of my failure to chop up the almonds first

El Cadet helped me chop a little garlic and was there for moral support

[Nix]

 


Love the use of almonds in lieu of pine nuts. I'll give that a try. 

[jalind]

Just got done and it's pretty tasty

Ingredients
4 oz. fresh basil
1/2 cup almonds
1/2 cup grated parmesan cheese
3 garlic cloves
1/2 tsp. Coarse sea salt
1/2 cup extra virgin olive oil

Basically you just put everything in the food processor and then process

It's probably a good idea to chop the almonds a bit first.... if you're using pine nuts it doesn't really matter but I had to do some extra processing because of my failure to chop up the almonds first

El Cadet helped me chop a little garlic and was there for moral support

 

Almonds are great. Wondering what that would be like with cashews, walnuts or pecans . . . hmmm . . . worth an experiment or two or three

John

[El Corkscrew]

Pretty much awl the nuts will work,  just different textures and flavors. The almonds have a nice crunch to them. I've tried cashews and walnuts which aren't so crunchy but are tasty .  I started using different nuts cuz pine nuts are usually so darn expensive

[Nix]

Pretty much awl the nuts will work,  just different textures and flavors. The almonds have a nice crunch to them. I've tried cashews and walnuts which aren't so crunchy but are tasty .  I started using different nuts cuz pine nuts are usually so darn expensive

I hear that. Pine nuts are crazy expensive and cut into my knife budget......

[Fast Bill]

My old grandad said you can't have too much yeast. Right up to the moment he exploded.

My Grandad had to go to hospital.
They spread lard all over his back.
He went downhill quite quickly after that.

[El Corkscrew]

Seeing what awl the fuss is about...

And holy smurf,  this is pretty darn good

[ThePeacent]

OK so I told you a while back that my Cafeteria sold Marmite with their menus, I finally remembered to take a pic today
 

[magentus]

OK so I told you a while back that my Cafeteria sold Marmite with their menus, I finally remembered to take a pic today
 

(Image removed from quote.)

But you didn't buy any TP! Try it- It's delish 

[Fast Bill]

OK so I told you a while back that my Cafeteria sold Marmite with their menus, I finally remembered to take a pic today
 

(Image removed from quote.)

But you didn't buy any TP! Try it- It's delish 

+1 Trust Mags on this.  Apparently it's good at discouraging biting insects. I presume you don't have to hit them with the jar ....

[Syncop8r]

Now... does it cause or cure mouth ulcers? 

[Nix]

Seeing what awl the fuss is about...

And holy smurf,  this is pretty darn good

Welcome to the happy side of the street!   

[twiliter]

Pretty much awl the nuts will work,  just different textures and flavors. The almonds have a nice crunch to them. I've tried cashews and walnuts which aren't so crunchy but are tasty .  I started using different nuts cuz pine nuts are usually so darn expensive

Recently tried sunflower butter, it was delicious. I also like Kalamata tapenade. Pine nuts for pesto though, must have. 

[shadowrider]

Can't believe I missed this thread! So many yummy things posted here.

Where do I start... Well since I'm going to eat pesto tonight... The original Genovese pesto recipe has pine nuts of course. In the city of Genova people will get very passionate about using  traditional ingredients and each family will have their own slightly different version of hand made pesto. However, a lot of industrial made pesto use other nuts instead, the most common of which being cashew nuts.
Also, using a blender is very frowned upon in Genova. The reason for this is the blender blades overheat basil leaves and alters their taste. For best results, a marble mortar has to be used. Genovese families usually have beautiful old ones used for generarations, pieces of art really.

Next: 'nduja! At the beginning of this mouth-watering thred, sobrassada was mentioned. The Italian spelling is soppressata, and it is indeed a type of cold cuts (as Nix correctly remembers) from the South. However, the same term is sometimes used for the spread more commonly called 'nduja, a spread from Calabria made with pork fat and entrails and a lot of hot pepper. I think this is the red-colored spread Peacent was thinking of.
By the way, Peacent: yes, Ferrero Rocher are from the same Ferrero that makes Nutella. And they are delicious.

As for the black-and-white Nutella-a-like that was pictured, my memories of it relate to school summer camps, where it was used for breakfast instead of the more expensive original. It wasn't bad but I never understood what the hell the white part was. I've tried several other good hazelnut chocolate spreads over the years, but for me Nutella is the one and only!

Lastly, my brother has just given me a jar of Marmite he got from Brussels. I'm going to try it soon and report back!
And that peanut butter&ham sandwich looks good, I'll have to give it a try!

[Nix]

 

Pictures! 

[Fast Bill]

Pictures! 

+1