Salad cream ??? Marmite ??? What's your foodie weird things

[Mr Moofo]

I'd never tried Gentlemans relish until recently. Seemed to me to be a grey coloured salt spread with no redeeming features.

It's lovely, and served in all the best Gentleman's Clubs

[Noggin]

I detest yoghurt - it's okay as riata or on turkish food but avoid at all costs in the sweet variety
I do like anchovies - and can eat them out of the tin.
I hate tomato ketchup on chips
I can't believe than anyone under 75 eats salad cream - it was what you ate when you weren't sophisticated enough for mayonnaise.

I didn't know mayonnaise even existed until the 1980s.

I was introduced to mayo with chips in Belgium in the mid 70's!! I do occasionally have ketchup on chips now but I do still prefer mayo

But, having lived here for a while, I prefer the French mayo with mustard - bloody lovely Converted my nephew too - he even took a jar of it back home with him!

The egg yolk is retaining for topping the Stornoway black pudding.

MMmmmmm - black pud with a runny yolk on top (Can't get Stornaway here but I do get Bury's BP from a local company that imports British foods )

[Taipan]

I'd never tried Gentlemans relish until recently. Seemed to me to be a grey coloured salt spread with no redeeming features.

It's lovely, and served in all the best Gentleman's Clubs

To me it just tasted of salt and nothing else. I dislike salt though so that would account for a lot of my disgust. I wouldn't mind trying Poacher's Relish though.

[Count Steer]

I'd never tried Gentlemans relish until recently. Seemed to me to be a grey coloured salt spread with no redeeming features.

It's lovely, and served in all the best Gentleman's Clubs

Anchovy paste (only to a secret recipe) innit? The Romans had something similar that they're supposed to have added to lots of things - garum. TBH it's so long since I tried Gentleman's Relish I've forgotten if I liked it!

[Taipan]

I'd never tried Gentlemans relish until recently. Seemed to me to be a grey coloured salt spread with no redeeming features.

It's lovely, and served in all the best Gentleman's Clubs

Anchovy paste (only to a secret recipe) innit? The Romans had something similar that they're supposed to have added to lots of things - garum. TBH it's so long since I tried Gentleman's Relish I've forgotten if I liked it!

It just tasted like a salt paste to me! I wasnt get any spices or anchovies as its just so heavily salted. I see they do a Anglers relish which is mackeral based. Looks like i'll be hitting Waitrose when I go back to work in September and buying the poachers and the anglers relish.

[Count Steer]

It's lovely, and served in all the best Gentleman's Clubs

Anchovy paste (only to a secret recipe) innit? The Romans had something similar that they're supposed to have added to lots of things - garum. TBH it's so long since I tried Gentleman's Relish I've forgotten if I liked it!

It just tasted like a salt paste to me! I wasnt get any spices or anchovies as its just so heavily salted. I see they do a Anglers relish which is mackeral based. Looks like i'll be hitting Waitrose when I go back to work in September and buying the poachers and the anglers relish.

Maybe, like other things, they've cut down on the expensive ingredients? Dunno, it's supposed to be minimum 60% salted anchovies and it's also supposed to be peppery. I'd have to try it again but I'd be more tempted just to mash up a tin of anchovies in olive oil and add a bit of black pepper, a dash of paprika, a bit of garlic salt and maybe a few drops of chilli oil and make my own spread.

[Taipan]

Anchovy paste (only to a secret recipe) innit? The Romans had something similar that they're supposed to have added to lots of things - garum. TBH it's so long since I tried Gentleman's Relish I've forgotten if I liked it!

It just tasted like a salt paste to me! I wasnt get any spices or anchovies as its just so heavily salted. I see they do a Anglers relish which is mackeral based. Looks like i'll be hitting Waitrose when I go back to work in September and buying the poachers and the anglers relish.

Maybe, like other things, they've cut down on the expensive ingredients? Dunno, it's supposed to be minimum 60% salted anchovies and it's also supposed to be peppery. I'd have to try it again but I'd be more tempted just to mash up a tin of anchovies in olive oil and add a bit of black pepper, a dash of paprika, a bit of garlic salt and maybe a few drops of chilli oil and make my own spread.

I'd buy that!

[gremlin]

I regularly mash up bananas, beat them into eggs/egg whites and make a banana omelette. Chuck in some blueberries, serve it with yoghurt (be gone, yoghurt haters!) more fruitage of whatever description and maple syrup.
Lovely.

[MrLongbeard]

be gone, yoghurt haters

Cya, bloody horrible stuff

[Mr Moofo]

I'd never tried Gentlemans relish until recently. Seemed to me to be a grey coloured salt spread with no redeeming features.

It's lovely, and served in all the best Gentleman's Clubs

Anchovy paste (only to a secret recipe) innit? The Romans had something similar that they're supposed to have added to lots of things - garum. TBH it's so long since I tried Gentleman's Relish I've forgotten if I liked it!

Indeed Garum was made from fermenting fish entrails etc with wine vinegar , salt etc.
Which is very similar to Nam pla in Thailand and Vietnam - and Worcestershire sauce in the UK (though that is anchovies and some other stuff - but the same glutamate / ribotide interaction to give Umami)

[cheb]

Garum is something I want to make, obtaining fish guts isn't difficult up here.

I love the distinction between 'fermenting' and 'rotting', both AIUI involve decomposition by bacteria.

[Mr. Dazzle]

I read a thing once (speicifc, i know) about why every culture in the world has fermented food and why humans like food which is "off".

Supposedly all these various forms of preservation hinge around large colonys of mould or bacteria growing in the food. The key point is that we've become immune to those little critters, but they outcompete all the ones which would grow in/on the food and make us ill.

So basically all these aged foods are indeed rotted, but rotted in a very particular way which doesn't make us ill and which we've learned to like.

[Taipan]

I remembered another, Bombay Duck! Always had that in an Indian back inn the day, much to others disgust!

[Count Steer]

I remembered another, Bombay Duck! Always had that in an Indian back inn the day, much to others disgust!

I was just reading about that wondering why it has such a ponk. I thought it must be fermented but nope, just air dried/salted.

I did have some Thai fish paste that came in a solid block and made my red and green curries taste (and smell) quite authentic. Even double bagged it made the fridge and everything in it honk!

[cheb]

I reminded of the durian taipan sent me, the postie made a special trip to get it out of his van asap. And asked wtf it was that stank like that.

[Mr Moofo]

Garum is something I want to make, obtaining fish guts isn't difficult up here.

I love the distinction between 'fermenting' and 'rotting', both AIUI involve decomposition by bacteria.

Fermenting is done under controlled conditions allowing “good” microbes to flourish. Rotting is non controlled and pathogens etc get involved

[cheb]

Garum is something I want to make, obtaining fish guts isn't difficult up here.

I love the distinction between 'fermenting' and 'rotting', both AIUI involve decomposition by bacteria.

Fermenting is done under controlled conditions allowing “good” microbes to flourish. Rotting is non controlled and pathogens etc get involved

Microbist.

[Mr Moofo]

Garum is something I want to make, obtaining fish guts isn't difficult up here.

I love the distinction between 'fermenting' and 'rotting', both AIUI involve decomposition by bacteria.

Fermenting is done under controlled conditions allowing “good” microbes to flourish. Rotting is non controlled and pathogens etc get involved

Microbist.

Is that a good thing, or a bad thing?

[Le_Fromage_Grande]

I remembered another, Bombay Duck! Always had that in an Indian back inn the day, much to others disgust!

I was just reading about that wondering why it has such a ponk. I thought it must be fermented but nope, just air dried/salted.

I did have some Thai fish paste that came in a solid block and made my red and green curries taste (and smell) quite authentic. Even double bagged it made the fridge and everything in it honk!

Thai fish sauce smells like sweaty bollocks, but a Pad Thai tastes wrong if you don't put it in.

[Count Steer]

I remembered another, Bombay Duck! Always had that in an Indian back inn the day, much to others disgust!

I was just reading about that wondering why it has such a ponk. I thought it must be fermented but nope, just air dried/salted.

I did have some Thai fish paste that came in a solid block and made my red and green curries taste (and smell) quite authentic. Even double bagged it made the fridge and everything in it honk!

Thai fish sauce smells like sweaty bollocks, but a Pad Thai tastes wrong if you don't put it in.

I used the sauce as well (the red curries turned out particularly well but my colleagues declared an exclusion zone around me on the mornings after. Apparently they were quite garlicky. . At least the sauce was in a bottle with a screw top. The block of paste was just wrapped in paper.