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SAKs and Spreads

es Offline ThePeacent

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Re: SAKs and Spreads
Reply #150 on: May 26, 2018, 12:34:44 PM
Ferrero Rochers are excellent for gifting on special occasions,  :tu: visiting somebody at the Hospital or other celebrations  :)

expensive but darn are they good  :like:
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us Offline El Corkscrew

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Re: SAKs and Spreads
Reply #151 on: May 28, 2018, 11:35:30 PM
I'm addicted to pesto
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us Offline Nix

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Re: SAKs and Spreads
Reply #152 on: May 28, 2018, 11:37:45 PM
Awlsome!   :like:

I still haven't made any pesto this season.  :facepalm:


us Offline El Corkscrew

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Re: SAKs and Spreads
Reply #153 on: May 29, 2018, 01:29:13 AM
Used slivered  awlmonds this time and it was easier
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it Offline shadowrider

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Re: SAKs and Spreads
Reply #154 on: May 29, 2018, 08:54:14 PM
So I tried Marmite for the first time the other day and it tasted like a chemical experiment.
With what are you supposed to eat it?


us Offline Nix

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Re: SAKs and Spreads
Reply #155 on: May 29, 2018, 09:49:16 PM
Start with toast.

A nice piece of toast, a little butter, and a very little Marmite. It will taste odd at first. But give it a good chew, and after a few bites it will start to taste....interesting. The following day you'll probably think "I don't see why people like this stuff, but, what the heck, I'll give it another shot."

Again, use sparingly on toast or a roll with some butter. Just a dab. And again, it will seem kinda odd. But interesting.

The next day you'll likely start thinking that it's not so bad and the little salt kick brings out some flavor in the bread. And maybe, just maybe, you'll find that you actually want some Marmite on that toast.

After a week, toast will seem a bit dull without that Marmite richness.

After that.....well I add a bit to soups, sauces, and stews. Works in chili, too. But, you have to think of it like it is salt.....because it is very salty. I think of it as being like fish sauce or soy sauce: oddly savory and quite salty.

And I always have fish sauce and soy sauce in the fridge.  :tu:


gb Offline Fast Bill

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Re: SAKs and Spreads
Reply #156 on: May 29, 2018, 09:56:07 PM
So I tried Marmite for the first time the other day and it tasted like a chemical experiment.
With what are you supposed to eat it?

It's brewers yeast by product I recall so could be right there to an extent.

But Nix is right you tend to grow into it. For my part I'm never sure about marmite and toast but it does work.

So sparingly and well spread on butter or Marg on a nice fresh slice of bread is good too.  :cheers:
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gb Offline Fast Bill

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Re: SAKs and Spreads
Reply #157 on: May 29, 2018, 09:58:19 PM
Pesto on the other hand. I don't have a track record with pesto.

I've had it with pasta but what's the panel recommend ?

 :popcorn:
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us Offline Barry Rowland

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Re: SAKs and Spreads
Reply #158 on: May 29, 2018, 10:02:45 PM
 :D Mmmmmmmm pesto!!
Barry


gb Offline Fast Bill

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Re: SAKs and Spreads
Reply #159 on: May 29, 2018, 10:07:59 PM
:D Mmmmmmmm pesto!!

I guess that's a recommendation ....  :rofl:

Thanks Barry !
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nz Offline Syncop8r

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Re: SAKs and Spreads
Reply #160 on: May 29, 2018, 10:50:50 PM
So I tried Marmite for the first time the other day and it tasted like a chemical experiment.
With what are you supposed to eat it?
Try it on grainy crackers and plain cheese.


hu Offline Exeter

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Re: SAKs and Spreads
Reply #161 on: May 29, 2018, 11:07:04 PM
Here's a traditional Hungarian spread for you: "körözött". It's made from finely chopped onions, cottage cheese and/or sheep milk cheese (similar to Ricotta, Liptauer, Bryndza - the tangier the better), sour cream, seasoned liberally with red pepper and some ground caraway seeds, perhaps with a touch of mustard. Best consumed with fresh white bread.



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us Offline Nix

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Re: SAKs and Spreads
Reply #162 on: May 29, 2018, 11:27:09 PM
 :like:


it Offline shadowrider

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Re: SAKs and Spreads
Reply #163 on: May 29, 2018, 11:36:14 PM
Pesto on the other hand. I don't have a track record with pesto.

I've had it with pasta but what's the panel recommend ?

 :popcorn:
The most traditional way is to eat it with a type of short pasta called "trofie" (but you can use any type of pasta really). Just add pesto to it when it's ready (never heat up pesto). Optionally add diced boiled potatoes to it, and, if you want, green beans.

It's also good on pizza.
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« Last Edit: May 29, 2018, 11:38:38 PM by shadowrider »


gb Offline Fast Bill

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Re: SAKs and Spreads
Reply #164 on: May 30, 2018, 07:45:31 AM
Pesto on the other hand. I don't have a track record with pesto.

I've had it with pasta but what's the panel recommend ?

 :popcorn:
The most traditional way is to eat it with a type of short pasta called "trofie" (but you can use any type of pasta really). Just add pesto to it when it's ready (never heat up pesto). Optionally add diced boiled potatoes to it, and, if you want, green beans.

It's also good on pizza.

Thanks Shadowrider  :cheers:
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gb Offline Fast Bill

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Re: SAKs and Spreads
Reply #165 on: May 30, 2018, 07:46:58 AM
I won't try to pronounce it but that looks tasty Exeter ! :cheers:
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us Offline El Corkscrew

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Re: SAKs and Spreads
Reply #166 on: May 30, 2018, 08:47:25 AM
Pesto on the other hand. I don't have a track record with pesto.

I've had it with pasta but what's the panel recommend ?

 :popcorn:





I eat it with pasta, chicken, spread it on toast dip veggies in it etc
“All you need in this life is ignorance and confidence, and then success is sure.” - Mark Twain


nz Offline Syncop8r

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Re: SAKs and Spreads
Reply #167 on: May 30, 2018, 08:56:44 AM
I need a Trofie Wife....  :facepalm:


us Offline Nix

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Re: SAKs and Spreads
Reply #168 on: December 25, 2018, 09:43:25 PM
The Tinker serving up some Cretons on Toast.




Cretons are a French-Canadian dish made by cooking pork in milk with spices and onions. After it's all gone soft, everything gets blended to make a spicy pork paste. I think of it as a poor's man's pâté. This stuff is fairly easy to make and keeps well in the freezer. Thank you, Quebec!  :salute:

It is traditionally a breakfast dish, served on toast. But, not being Canadian, I'm free to eat it however and whenever I like. Like lunch! My Canadian advisers say it's good with mustard. And, oh boy are they right!  :tu:

Anybody else using his or her SAK to spread some Christmas goodness this year?



us Offline Barry Rowland

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Re: SAKs and Spreads
Reply #169 on: December 25, 2018, 11:23:20 PM
Not yet but I still have time!
Barry


us Offline Nix

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Re: SAKs and Spreads
Reply #170 on: December 26, 2018, 12:41:34 AM
You must have some peanut butter at hand........   :cheers:


us Offline Barry Rowland

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Re: SAKs and Spreads
Reply #171 on: December 26, 2018, 12:59:15 AM
Indeed!!
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us Offline Nix

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Re: SAKs and Spreads
Reply #172 on: December 26, 2018, 01:01:38 AM
 :rofl:

Outstanding!   :cheers:


gb Offline Fast Bill

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Re: SAKs and Spreads
Reply #173 on: December 26, 2018, 07:38:00 AM
Peanut butter .... :facepalm:

I used to have a simpler life being happy with marmite or cheese in my sandwiches. Now I have choice :think:
« Last Edit: December 26, 2018, 07:44:33 AM by Fast Bill »
Per Titanium Ad Tearoom.
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us Offline El Corkscrew

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Re: SAKs and Spreads
Reply #174 on: December 26, 2018, 07:40:56 AM
The Tinker serving up some Cretons on Toast.

(Image removed from quote.)


Cretons are a French-Canadian dish made by cooking pork in milk with spices and onions. After it's all gone soft, everything gets blended to make a spicy pork paste. I think of it as a poor's man's pâté. This stuff is fairly easy to make and keeps well in the freezer. Thank you, Quebec!  :salute:

It is traditionally a breakfast dish, served on toast. But, not being Canadian, I'm free to eat it however and whenever I like. Like lunch! My Canadian advisers say it's good with mustard. And, oh boy are they right!  :tu:

Anybody else using his or her SAK to spread some Christmas goodness this year?

 :like: :like:
Nice! I used the Pioneer spread some blueberry jam on toasted ciabatta but no pic! :facepalm:
“All you need in this life is ignorance and confidence, and then success is sure.” - Mark Twain


us Offline El Corkscrew

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Re: SAKs and Spreads
Reply #175 on: December 26, 2018, 07:41:21 AM
“All you need in this life is ignorance and confidence, and then success is sure.” - Mark Twain


us Offline Nix

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Re: SAKs and Spreads
Reply #176 on: December 26, 2018, 04:36:48 PM
:like: :like:
Nice! I used the Pioneer spread some blueberry jam on toasted ciabatta but no pic! :facepalm:

 :like:  (but next time, let's get some pics!  :D )


us Offline Nix

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Re: SAKs and Spreads
Reply #177 on: December 26, 2018, 04:39:47 PM
Peanut butter .... :facepalm:

I used to have a simpler life being happy with marmite or cheese in my sandwiches. Now I have choice :think:

Don't worry, Fast Bill, you got this.



us Offline Nix

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Re: SAKs and Spreads
Reply #178 on: December 31, 2018, 08:54:18 PM
Trying the fish scaler on the SwissChamp today. Used said scaler to spread some cretons on toast. This worked well, but didn't see to offer an advantage over the standard knife blade. However, these cretons are thick and a bit unruly when being spread, so the scaler did as good a job as anything in my experience.




Topped with cucmber and pepper. The main blade was called into action for this job. 




The SwissChamp proved to be a champion of lunch prep today.  :tu:


us Offline ElevenBlade

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Re: SAKs and Spreads
Reply #179 on: March 05, 2020, 12:14:16 AM
peanut butter and ham?


 

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