As well as loving fruit cake I just enjoyed a nice lunch of a sandwich
made from flax bread, butter and a largish helping of Marmite. Every
once in awhile I get a desire for a Marmite sandwich.

On Sun, 13 Aug 2017 12:08:46 -0300, wrote:

>
>As well as loving fruit cake I just enjoyed a nice lunch of a sandwich
>made from flax bread, butter and a largish helping of Marmite. Every
>once in awhile I get a desire for a Marmite sandwich.

I wonder how close that is to vegemite.

On Mon, 14 Aug 2017 04:31:18 +1000, Bruce >
wrote:

>On Sun, 13 Aug 2017 12:08:46 -0300, wrote:
>
>>
>>As well as loving fruit cake I just enjoyed a nice lunch of a sandwich
>>made from flax bread, butter and a largish helping of Marmite. Every
>>once in awhile I get a desire for a Marmite sandwich.
>
>I wonder how close that is to vegemite.

Happily, not that close It's usually just as controversial as
fruit cake with haters and lovers and seemingly nobody in between

On 2017-08-13 5:55 PM, wrote:
> On Mon, 14 Aug 2017 04:31:18 +1000, Bruce >
> wrote:

>
> Happily, not that close It's usually just as controversial as
> fruit cake with haters and lovers and seemingly nobody in between

There are a few things that people seem to love or hate. Fruitcake is
one. Then there is lamb and liver. I am sort of torn about liver. I
don't mind the taste. It is the texture I have trouble with. It is like
chewing on suede. While I don't eat fried liver, I love liver pate and
liverwurst.

On Sun, 13 Aug 2017 18:55:16 -0300, wrote:

>On Mon, 14 Aug 2017 04:31:18 +1000, Bruce >
>wrote:
>
>>On Sun, 13 Aug 2017 12:08:46 -0300, wrote:
>>
>>>
>>>As well as loving fruit cake I just enjoyed a nice lunch of a sandwich
>>>made from flax bread, butter and a largish helping of Marmite. Every
>>>once in awhile I get a desire for a Marmite sandwich.
>>
>>I wonder how close that is to vegemite.
>
>Happily, not that close It's usually just as controversial as
>fruit cake with haters and lovers and seemingly nobody in between

Well, that sounds very much like vegemite

Am Montag, 14. August 2017 00:33:10 UTC+2 schrieb Dave Smith:

> I am sort of torn about liver. I don't mind the taste. It is the texture
> I have trouble with. It is like chewing on suede.

It's similar to steak: When it's well-done, it's not well done.
It still has to be pink on the inside.

> While I don't eat fried liver, I love liver pate and liverwurst.

Understood.

Bye, Sanne.

On Mon, 14 Aug 2017 04:31:18 +1000, Bruce >
wrote:

>On Sun, 13 Aug 2017 12:08:46 -0300, wrote:
>
>>
>>As well as loving fruit cake I just enjoyed a nice lunch of a sandwich
>>made from flax bread, butter and a largish helping of Marmite. Every
>>once in awhile I get a desire for a Marmite sandwich.
>
>I wonder how close that is to vegemite.

Similar but not the same. I can tell the difference.

Try a vegemite (or marnite) sandwich with some crisp lettuce leaves.

JB

On Mon, 14 Aug 2017 18:46:59 +0800, JBurns >
wrote:

>On Mon, 14 Aug 2017 04:31:18 +1000, Bruce >
>wrote:
>
>>On Sun, 13 Aug 2017 12:08:46 -0300, wrote:
>>
>>>
>>>As well as loving fruit cake I just enjoyed a nice lunch of a sandwich
>>>made from flax bread, butter and a largish helping of Marmite. Every
>>>once in awhile I get a desire for a Marmite sandwich.
>>
>>I wonder how close that is to vegemite.
>
>Similar but not the same. I can tell the difference.
>
>Try a vegemite (or marnite) sandwich with some crisp lettuce leaves.
>
>JB

Also cheese

On Mon, 14 Aug 2017 18:46:59 +0800, JBurns >
wrote:

>On Mon, 14 Aug 2017 04:31:18 +1000, Bruce >
>wrote:
>
>>On Sun, 13 Aug 2017 12:08:46 -0300, wrote:
>>
>>>
>>>As well as loving fruit cake I just enjoyed a nice lunch of a sandwich
>>>made from flax bread, butter and a largish helping of Marmite. Every
>>>once in awhile I get a desire for a Marmite sandwich.
>>
>>I wonder how close that is to vegemite.
>
>Similar but not the same. I can tell the difference.

I thought so.

>Try a vegemite (or marnite) sandwich with some crisp lettuce leaves.

I can handle it spread thinly. Concentrated savouriness.

wrote:
>
> On Mon, 14 Aug 2017 18:46:59 +0800, JBurns >
> wrote:
>
> >On Mon, 14 Aug 2017 04:31:18 +1000, Bruce >
> >wrote:
> >
> >>On Sun, 13 Aug 2017 12:08:46 -0300, wrote:
> >>
> >>>
> >>>As well as loving fruit cake I just enjoyed a nice lunch of a sandwich
> >>>made from flax bread, butter and a largish helping of Marmite. Every
> >>>once in awhile I get a desire for a Marmite sandwich.
> >>
> >>I wonder how close that is to vegemite.
> >
> >Similar but not the same. I can tell the difference.
> >
> >Try a vegemite (or marnite) sandwich with some crisp lettuce leaves.

Also the dreaded potted meat. It's not much but when spread
thinly on fresh white bread with mayo, swiss cheese....and even
thin sliced tomato and some lettuce = not a bad sandwich at all.

I've got a few cans on my grocery list for tomorrow morning. Good
to have around in case of a hurricane.

In my area, coastal Virginia, I always prepare for hurricanes and
potential power loss for many days. Time to clean out the freezer
and replace the frozen food with large blocks of water. Also go
to the bank and get at least $100 in $1.oo bills. During an
extended outage, some stores will open for a few hours but small
cash only.

One year, the entire area lost power for 3 days here (much longer
in other neighborhoods). Each no power day, several stores opened
for a few hours using their generators. Small cash only as they
couldn't process credit or debit cards. I had plenty of money in
the bank but couldn't access it and no cash to use. I learned my
lesson that year. Plan for the worst and hope for the best
scenario.

Gary, what exactly is potted meat? Spam? Deviled ham? I have seen the term used only
by UK residents....

N.

On Monday, August 14, 2017 at 2:31:49 PM UTC-10, Nancy2 wrote:
> Gary, what exactly is potted meat? Spam? Deviled ham? I have seen the term used only
> by UK residents....
>
> N.

I have had some when I was a kid. It's a strange granular meat paste that's made from cow hearts. My guess is that they probably put some cow tongue in there too. It tastes like Vienna sausage, sort of. I highly recommend that you pick up a can of potted/deviled meat spread as soon as you can.

Nancy2 wrote:
>
>Gary, what exactly is potted meat? Spam? Deviled ham? I have seen the term used only
>by UK residents....

Potted meat is braised meat simmered long enough to be used for
stuffing pasta; ravioli, wontons, kreplach. . . . usually called force
meat.

On 2017-08-14 6:31 PM, Nancy2 wrote:
> Gary, what exactly is potted meat? Spam? Deviled ham? I have seen the term used only
> by UK residents....
>
> N.
>
Potted meat is a form of paté. Easy to spread on bread to make sandwiches.
Graham

On Monday, August 14, 2017 at 2:31:49 PM UTC-10, Nancy2 wrote:
> Gary, what exactly is potted meat? Spam? Deviled ham? I have seen the term used only
> by UK residents....
>
> N.

Well alright. Here's what the Wikipedia says about this product.

Armour: Mechanically separated chicken, beef tripe, water, salt, and less than 2%: mustard, natural flavor, garlic powder, vinegar, dextrose, sodium erythorbate, and sodium nitrite.

Hormel: Beef tripe, mechanically separated chicken, beef hearts, partially defatted cooked beef fatty tissue, meat broth, vinegar, salt, flavoring, sugar, and sodium nitrite.

Libby's: Mechanically separated chicken, pork skin, partially defatted cooked pork fatty tissue, partially defatted cooked beef fatty tissue, vinegar, less than 2% of: salt, spices, sugar, flavorings, sodium erythorbate and sodium nitrite.

"dsi1" wrote in message
...

On Monday, August 14, 2017 at 2:31:49 PM UTC-10, Nancy2 wrote:
> Gary, what exactly is potted meat? Spam? Deviled ham? I have seen the
> term used only
> by UK residents....
>
> N.

I have had some when I was a kid. It's a strange granular meat paste that's
made from cow hearts. My guess is that they probably put some cow tongue in
there too. It tastes like Vienna sausage, sort of. I highly recommend that
you pick up a can of potted/deviled meat spread as soon as you can.

==

It doesn't have to be that mix. We can buy it made with many different
things ie chicken, beef etc. Not something I have eaten for many years so I
can't tell you if they are good

--
http://www.helpforheroes.org.uk

"graham" wrote in message news
On 2017-08-14 6:31 PM, Nancy2 wrote:
> Gary, what exactly is potted meat? Spam? Deviled ham? I have seen the
> term used only
> by UK residents....
>
> N.
>
Potted meat is a form of paté. Easy to spread on bread to make sandwiches.
Graham

==

Ahh yes. That is a good way to describe it.



--
http://www.helpforheroes.org.uk

On Mon, 14 Aug 2017 17:31:41 -0700 (PDT), Nancy2
> wrote:

>Gary, what exactly is potted meat? Spam? Deviled ham? I have seen the term used only
>by UK residents....
>
>N.

Those who like it, like it a lot, the rest, maybe not Same as with
fruit cake and Marmite.

In article >,
says...
>
> Gary, what exactly is potted meat? Spam? Deviled ham? I have seen the term used only
> by UK residents....
>
> N.

In the UK, it's this

https://en.wikipedia.org/wiki/Potted_meat

"Potted meat is a preserved meat, where the meat is cooked, placed
hot in a pot, tightly packed to exclude air, and then covered with hot
fat. As the fat cools, it hardens and forms an airtight seal, preventing
spoilage by airborne bacteria. Before the days of refrigeration, potted
meat was developed as a way to preserve meat when a freshly-slaughtered
animal could not be fully eaten immediately.Often when making potted
meat, only the meat of one animal was used,"

The fat seal, is usually butter.

Potted shrimps used to be a summer treat in childhood. We used to hand-
net for shrimps in rockpools at the seaside then my mother would make
them into potted shrimps in small jars. They were made in small jars
because A) we never managed to catch a whole lot of shrimps and B)once
you've broken the butter seal the contents need to be used up.

Served as a thick spread on toast or in sandwiches.

Janet UK

Nancy2 wrote in rec.food.cooking:

> Gary, what exactly is potted meat? Spam? Deviled ham? I have seen
> the term used only by UK residents....
>
> N.

Wow! I never though that one was regional.

Deviled Ham would be the classic name but comes in a lot of versions.
Maybe just not interested in so didnt look at it?

It is not fancy stuff, but it's oddly just what you need sometimes.
Cans are about 3oz.

--

Nancy2 wrote:
>
> Gary, what exactly is potted meat? Spam? Deviled ham? I have seen the term used only
> by UK residents....

It's not a generic term. This is named "Potted Meat"
Made by Armour - here's a pictu
http://www.armour-star.com/prod_potted.asp

It's a 3oz can and is spread on bread or crackers.

Lately I've been adding a thin layer to
my tomato and swiss sandwiches.
One can is easily enough for 4 sandwiches.

On Monday, August 14, 2017 at 8:34:41 PM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> On Monday, August 14, 2017 at 2:31:49 PM UTC-10, Nancy2 wrote:
> > Gary, what exactly is potted meat? Spam? Deviled ham? I have seen the
> > term used only
> > by UK residents....
> >
> > N.
>
> I have had some when I was a kid. It's a strange granular meat paste that's
> made from cow hearts. My guess is that they probably put some cow tongue in
> there too. It tastes like Vienna sausage, sort of. I highly recommend that
> you pick up a can of potted/deviled meat spread as soon as you can.
>
> ==
>
> It doesn't have to be that mix. We can buy it made with many different
> things ie chicken, beef etc. Not something I have eaten for many years so I
> can't tell you if they are good
>
> --
> http://www.helpforheroes.org.uk

On your side of the pond, it's a meat spread. On this side, it's a brilliant scam to get rid of animal by-products that's not fit for pet food.

OTOH, I'd eat it if I was hungry enough. It has to be on crackers though. I mean, I'm not a savage.

https://www.youtube.com/watch?v=rPC-jWBI2So

"dsi1" wrote in message
...

On Monday, August 14, 2017 at 8:34:41 PM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> On Monday, August 14, 2017 at 2:31:49 PM UTC-10, Nancy2 wrote:
> > Gary, what exactly is potted meat? Spam? Deviled ham? I have seen the
> > term used only
> > by UK residents....
> >
> > N.
>
> I have had some when I was a kid. It's a strange granular meat paste
> that's
> made from cow hearts. My guess is that they probably put some cow tongue
> in
> there too. It tastes like Vienna sausage, sort of. I highly recommend that
> you pick up a can of potted/deviled meat spread as soon as you can.
>
> ==
>
> It doesn't have to be that mix. We can buy it made with many different
> things ie chicken, beef etc. Not something I have eaten for many years so
> I
> can't tell you if they are good
>
> --
> http://www.helpforheroes.org.uk

On your side of the pond, it's a meat spread. On this side, it's a brilliant
scam to get rid of animal by-products that's not fit for pet food.

OTOH, I'd eat it if I was hungry enough. It has to be on crackers though. I
mean, I'm not a savage.

https://www.youtube.com/watch?v=rPC-jWBI2So

==

I will take your word for all that ... ;-) I can understand why yours would
not be popular though.

It sounds positively gopping m'dear <g>



--
http://www.helpforheroes.org.uk

Gary wrote in rec.food.cooking:

> Nancy2 wrote:
> >
> > Gary, what exactly is potted meat? Spam? Deviled ham? I have
> > seen the term used only by UK residents....
>
> It's not a generic term. This is named "Potted Meat"
> Made by Armour - here's a pictu
> http://www.armour-star.com/prod_potted.asp
>
> It's a 3oz can and is spread on bread or crackers.
>
> Lately I've been adding a thin layer to
> my tomato and swiss sandwiches.
> One can is easily enough for 4 sandwiches.

Actually Gary, it os a generic term for a type. What you mention is a
USA specific brand. It can be quite different in other countries and
probably in the USA/Canada too outside where we are.

--