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Post by mrp on Mar 9, 2017 2:32:00 GMT
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Post by DADDY O on Mar 9, 2017 8:36:12 GMT
Now those we have in the US.......a little bit bitter, but not too bitter. My grandmother used them for cooking, and she made the best apple pie in the world. Not sure if it was the apples, or the 5 lbs of sugar she added to them.....but, it was certainly good. I remember she used lard to make the crust. It's hard to find lard these days.............. |
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Post by mrp on Mar 9, 2017 8:59:00 GMT
They were invented in Australia...many newer cultivars come from here and New Zealand.
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Post by sherri on Mar 9, 2017 12:25:31 GMT
Now those we have in the US.......a little bit bitter, but not too bitter. My grandmother used them for cooking, and she made the best apple pie in the world. Not sure if it was the apples, or the 5 lbs of sugar she added to them.....but, it was certainly good. I remember she used lard to make the crust. It's hard to find lard these days.............. Granny smith apples are primarily used for cooking although they are sweet enough to eat too. They are ideal for apple pie, wouldn't use anything else. Lard used to be sold here, not sure if it still is. Bet the market for it has all but dried up. I remember my mum used to have a little ceramic dish and if she cooked a roast or whatever, she poured all the fat into the dish and topped with a bit of water, popped it in the fridge. The impurities mostly fell down into the water and she was left with clean fat at the top, which she used for cooking.
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Post by joethenuts on Jun 22, 2017 1:33:43 GMT
ARE vegemite what can i say , dont normaly eat it but get a craving for it every few years.
but as said its a yeast exstract , in other words it was the waste product from a product , ready for the rubbish bin as waste, until somebody tried it and said wow or yuck ,now its so popular that the waster which is vegimite outsells the original product . in other words its recycled . and thats why it comes in very small jars , it goes a long way.
and tou cant explain what it tastes like.
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Post by sherri on Jun 22, 2017 4:01:19 GMT
I love a very thin smear of it over dry biscuits or on toast with butter.
as you say, a little goes a long way.
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