h2g2 The Hitchhiker's Guide to the Galaxy: Earth Edition

And will no one answer my earlier question
about licorice and ouzo?

~jwf~

Meanwhile, on topic, and to the general welfare
of an interesting thread, may I inform you all
that amaretto goes well with anything. Tea, milk,
chocolate milk, coffee...

~jwf~

I will try that marmite pork recipe, it looks yummy. And yes, I believe Ouzo (and the Pernod of France, and a few other liquors) employ aniseed. Some things I also like

Uhm...
You got cut off there Nick.

So aniseed is what makes licorice?

And is there a relation between liquor and liquorish.
I mean, besides ouzo.
Or was this liquid liquorish the original licker?


~jwf~

Aniseed comes from the seed pods of a plant
Licorise comes from a root - they used to seel licorise root in some markets and kids used to chew it.

"Pernod, sambuca, ouzo or arak, pastis is commonly flavoured with not only anise, but a host of other herbs and spices" comes from that Wiki-thing. The same plant, perhaps different parts, all contribute to the flavours. Hence it not being surprising that all share similarities in flavours

My most amazing flavour eating combo is:-

Cheddar cheese and Staffordshire Oatcakes, for supper, grilled till the cheese is bubbling and the oatcakes are slightly crispy, rolled up, halved, placed on a plate and accompanied by a blob of Heinz Fruity Sauce and a mug of tea!

Feet up, BLISS ....

Not discovered recently really...but hey ho...it's a magic combo!

I eat my peas with honey. I've done it all my life. It makes them taste quite funny. But it sticks them to the knife.

You use a knife with peas? Interesting in an unusual sort of way

'Fork' doesn'ts rhyme.

It's been a lonnnnnng year.

I eat my peas with tomato ketchup. Yum.

Deb

I am Canadian,I am Nick, and I will have marmite pork for our dinner ...

duck-egg omelette, with naturally smoked chedder cheese grated and in to the mix damn... and now I@m all out of the smoked chedder

Firstly four pretty common ones...

* Scrambled/poached/fried eggs on Marmite'd granary toast
* Cheese & Marmite sandwiches or on toast
* Jam (any flavour) and cheese (any type) on crackers/bread/toast
* Chocolate with salt or chilli (e.g. when making millionaire's Shortbread, either mix a bit of finely chopped chilli with melted chocolate before layering or sprinkle salt flakes on chocolate before it sets

My all-time fave discovery. I had already Marmite'd one slice of toast & marmalade'd the other and had to leave urgently, so slapped them together...

YOU HAVE GOT TO TRY "Thick cut vintage marmalade on Marmite'd granary toast"

~jwf~, if the word 'omit' causes you to look twice or thrice, what will you make of the fact that the compound which gives aniseed and star anise its flavour is called 'anethole'?

I can't believe the insensitivity of Marmitophiles to those of us whose tastebubs find the wreched stuff the culinary equivalent of fingernails being dragged down a blackboard.

I always put pepper in my hot chocolate, learned that trick from Yarreau...

That marmite sauce would go brilliantly with ribs...

We've all tried strawberries with pepper, I hope?

Also - next time you have a fresh pineapple - top tip - chilli. Maybe a little salt. (Or you can get a mix called 'Chaat powder' from Asian shops).