Discussion The Random Discussion Thread

[SaintsSeptember]

It is the best but it's still unAustralian to call it ketchup.

Its not the same.

The difference between tomato ketchup and tomato sauce

Steric is a commercial food manufacturer offering Australian-made sauces including Plate & Platter Tomato Ketchup for foodservice businesses.

www.steric.com.au

 

[SaintsSeptember]

I don’t know how you can do without Worcestershire sauce, I love it as a condiment but we also use it in quite a few recipes.

I love the stuff, its my go to on steak and lamb chops.
I don't normally choose to have tomato soup, but when i bow to group pressure, mine has a liberal dash of Worsteshire.

Its best when you get to the end of the bottle, as a lot of the spicy stuff has dropped to the bottom and its super concentrated.

 

[StFly]

They did a fruity HP for a bit and i could only find it in woolies
Csnt seem to see it anymore
Mightve been a limited release
But damn it was nice

HP fruity got replaced with a HP chicken & rice thing.

Never been big on tomato sauces, always went BBQ's myself and they did a mean one, believe they're still sold in the UK anyway.

 

[SaintsSeptember]

HP fruity got replaced with a HP chicken & rice thing.

Never been big on tomato sauces, always went BBQ's myself and they did a mean one, believe they're still sold in the UK anyway.

I pretty much only use the Tomato sauce if i have a meat pie. But its got to be "Sauce" not Ketchup. I don't care if Heinz want to rationalize their product range.

 

[Stan_Darsh72]

The one true sauce to rule them all

 

[George]

It's Frank's Hot Sauce for me, Buffalo or Regular.

Happy to ban whoever disagrees.

 

[PoppedCorn]

HP chicken and rice???

Wtf is this monstrosity ??

Damn!

 

[Yawkey way]

I love the stuff, its my go to on steak and lamb chops.
I don't normally choose to have tomato soup, but when i bow to group pressure, mine has a liberal dash of Worsteshire.

Its best when you get to the end of the bottle, as a lot of the spicy stuff has dropped to the bottom and its super concentrated.

Add some to mushrooms and bacon

 

[Yawkey way]

It's Frank's Hot Sauce for me, Buffalo or Regular.

Happy to ban whoever disagrees.

Tabasco just can’t go past it, just one drop transforms things.

 

[SaintsSeptember]

It's Frank's Hot Sauce for me, Buffalo or Regular.

Happy to ban whoever disagrees.

 

[SaintsSeptember]

Tabasco just can’t go past it, just one drop transforms things.

Tabasco has a special flavor , not for everything , but its on the list.

One of the Pizza places near me does a great Tabasco special.

 

[SaintsSeptember]

Add some to mushrooms and bacon

I add it to mushroom sauce when i make it.
I used to like Oysters Kilpatrick until i decided i liked the Kilpatrick ( Bacon and Worcesershire sauce ) more than the oysters.

Also if we have the packet "Alfredo Noodles " as a side dish mine gets either a good dash of Worcestershire, or Franks , depending on the mood.

 

[Yawkey way]

I add it to mushroom sauce when i make it.
I used to like Oysters Kilpatrick until i decided i liked the Kilpatrick ( Bacon and Worcesershire sauce ) more than the oysters.

Also if we have the packet "Alfredo Noodles " as a side dish mine gets either a good dash of Worcestershire, or Franks , depending on the mood.

Love oysters kilpatrick, in fact I seem to love the any way except natural where they just taste of the sea to me.

 

[Sun Ra]

Love oysters kilpatrick, in fact I seem to love the any way except natural where they just taste of the sea to me.

Oysters with salmon roe, lime juice, pepper and salt. Mmmmm ......

 

[Yawkey way]

Oysters with salmon roe, lime juice, pepper and salt. Mmmmm ......

The lime makes all the difference it’s just natural I’m kind of yeah whatever. I worked with a guy whose sister and brother in law had an oyster lease of sydney rocks, we’d get sacks sent down and divi them up . I’ve been a free diver for 50 plus years and we have some impressive angasi oysters here which now have artificial reefs to re establish them in the bay.

 

[SaintsSeptember]

The lime makes all the difference it’s just natural I’m kind of yeah whatever. I worked with a guy whose sister and brother in law had an oyster lease of sydney rocks, we’d get sacks sent down and divi them up . I’ve been a free diver for 50 plus years and we have some impressive angasi oysters here which now have artificial reefs to re establish them in the bay.

I think there are still places near Lakes Entrance where you can get a full bag of Muscles if you don't use air.
Those used to boil up in vinegar water very nicely.

Used to use SCUBA and do a drift in Port Phillip Bay off Rye, and grab a couple of 100 Scallops each.

 

[SaintsSeptember]

Abalone was always the one i just couldn't find a good way to eat.
You can take a couple, but in the end we didn't bother.

I'm thinking that if you cut it up finely, then belted it with a hammer , then boiled it into a chowder , it might be OK.

Was kind of disgusting seeing the huge amount of "shiny rock " near Cliffy Island , where Abalone had been until poachers got it.

 

[Yawkey way]

I think there are still places near Lakes Entrance where you can get a full bag of Muscles if you don't use air.
Those used to boil up in vinegar water very nicely.

Used to use SCUBA and do a drift in Port Phillip Bay off Rye, and grab a couple of 100 Scallops each.

Yes limit is still 100 but I’m a free diver just on breath. Had a coach when I was a swimmer at the old Olympic pool who wouldn’t let you get out of the pool without swimming 50 metres underwater to finish. Makes sense when you think how many races are won in oxygen debt. Well you’ll know what an amazing world it is down there, just incredible in some places.

 

[Yawkey way]

Abalone was always the one i just couldn't find a good way to eat.
You can take a couple, but in the end we didn't bother.

I'm thinking that if you cut it up finely, then belted it with a hammer , then boiled it into a chowder , it might be OK.

Was kind of disgusting seeing the huge amount of "shiny rock " near Cliffy Island , where Abalone had been until poachers got it.

Very healthy these days, i Could have bought a boat and licence back in the day for $20,000, incredible when you look at prices these days.

 

[SaintsSeptember]

Yes limit is still 100 but I’m a free diver just on breath. Had a coach when I was a swimmer at the old Olympic pool who wouldn’t let you get out of the pool without swimming 50 metres underwater to finish. Makes sense when you think how many races are won in oxygen debt. Well you’ll know what an amazing world it is down there, just incredible in some places.

I think i made 50m in a pool just once in my life. Lots of hyperventilating first.
I liked scuba, but i liked just snorkling a lot too. Its great at places like the Barrier reef where its not so deep if hold your breath reasonably well.
A friend and i spent half a day snorkeling in around Pyramid rock at Phillip island one day. With the scuba its a heavy trek in, and you really just get your hour or so.

 

[George]

Poor bastard is having a nervous breakdown since Usyk snatched his soul from him.

 

[sunny3193]

I have just stumbled across two examples of 21st century buzzwords that tickled this old dog’s sense of humour.

Onboarding.

Means employing someone.

Offboarding.

Means sacking someone.

Love it.

Up there with ScoMo’s rebranding of the Howard Springs Quarantine Camp in the NT as “The Centre for National Resilience”
A crime against the English language for which he will never be forgotten.

 

[George]

Thoughts Yawkey way ?

 

[CaptainRisky]

 

[George]

The stand-up of the year is now out on YouTube