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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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04-25-2013, 03:42 PM | #32 | |
somebody shut me the fark up.
Join Date: 11-17-12
Location: South East Victoria Australia
Name/Nickname : Titch :-)
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Quote:
1 teaspoon mate
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Some people are like a Slinky-not really good for anything, but still , you can't help smiling when you shove them down the stairs.:becky: |
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07-18-2013, 12:03 AM | #33 | |
is one Smokin' Farker
Join Date: 12-04-05
Location: Wantagh, NY
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Quote:
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[SIZE="3"][B][COLOR="Blue"][URL="http://bbqilluminati.blogspot.com"]BBQ Illuminati Blog[/URL][/COLOR][/B][/SIZE] [B][COLOR="Blue"][B]Disclaimer: The poster does not take any responsibility for any bad feelings or sense of exclusion that the reader of this post may have-whether real or imagined. Reading threads poses inherent risks. The poster of this thread would like to also remind readers to make sure they have a functional sense of humor before they visit any discussion board.[/B][/COLOR][/B] |
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07-18-2013, 02:34 AM | #34 |
Full Fledged Farker
Join Date: 05-02-13
Location: Virginia, by way of NE, IA, PA, NC, WI
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I had to look up vegeta, never heard of it before. But now I super curious about it. Hmm.
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07-18-2013, 03:28 AM | #35 |
somebody shut me the fark up.
Join Date: 11-17-12
Location: South East Victoria Australia
Name/Nickname : Titch :-)
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Here, that is a Vegetable stock Powder, I find it very salty.
__________________
Some people are like a Slinky-not really good for anything, but still , you can't help smiling when you shove them down the stairs.:becky: |
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07-18-2013, 05:43 AM | #36 |
Babbling Farker
Join Date: 02-17-11
Location: Chicago north 'burbs IL
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Looks fabulous Titch! I'll have a few.
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Shirley Fabrication 24x60 staightback cabinet + warmer Battle Box Midi UDS Weber Performer 22.5 Weber OTG WGA Charcoal Weber Genesis |
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07-18-2013, 01:51 PM | #37 |
is One Chatty Farker
Join Date: 03-08-13
Location: LawrenceFarkingKansas
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Question: What does the baking powder do for the sausage?
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-jeremiah LG BGE-Brinkman Cimmaron-Custom Pull-behind (old grade school boiler)-Weber Kettle-DCS 30" some say he's dead...some say he never will be. |
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07-19-2013, 05:40 PM | #39 |
somebody shut me the fark up.
Join Date: 11-17-12
Location: South East Victoria Australia
Name/Nickname : Titch :-)
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I believe it lightens the mix
__________________
Some people are like a Slinky-not really good for anything, but still , you can't help smiling when you shove them down the stairs.:becky: |
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07-19-2013, 09:51 PM | #40 | |
is one Smokin' Farker
Join Date: 12-14-12
Location: Sydney NSW
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Quote:
Vegeta (food) From Wikipedia, the free encyclopedia Vegeta Product Packaging Vegeta is a condiment which is a mixture of spices and various vegetables invented in 1959 by a Bosnian Croat scientist Zlata Bartl, and has become a product sold worldwide. Vegeta is produced by Podravka, a company from Koprivnica, Croatia, as well as a subsidiary of Podravka in Poland[1] and two Vegeta licensees from Austria and Hungary. There have been around 50 instances of other companies attempting to reproduce the product. The ingredients of Vegeta include (according to the 2008 product packaging): salt max. 56% dehydrated vegetables 15.5% (carrot, parsnip, onions, celery, parsley leaves) flavour enhancers (monosodium glutamate max. 15%, disodium inosinate) sugar spices cornstarch riboflavin (for coloring) Average contents of 100 g of Vegeta Energetic value 583 kJ (137 kcal) Protein 8.5 g Carbohydrate 24.5 g Fat 0.6 g Vegeta was conceived in 1958 in Podravka's laboratories and professor Zlata Bartl was head of the team that invented it.[1] The product was first sold in Yugoslavia in 1959 as "Vegeta 40",[1] and has since become so popular that the production increased by several orders of magnitude[citation needed]. In 1967 Vegeta was first exported to Hungary and the USSR[1] and is now sold in around 40 countries worldwide.[1]
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John When you stop horsing around it is time to fire up the BBQ & Smoker |
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07-19-2013, 09:59 PM | #41 |
somebody shut me the fark up.
Join Date: 11-17-12
Location: South East Victoria Australia
Name/Nickname : Titch :-)
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__________________
Some people are like a Slinky-not really good for anything, but still , you can't help smiling when you shove them down the stairs.:becky: |
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07-24-2013, 02:15 PM | #42 | |
is one Smokin' Farker
Join Date: 12-04-05
Location: Wantagh, NY
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Quote:
__________________
[SIZE="3"][B][COLOR="Blue"][URL="http://bbqilluminati.blogspot.com"]BBQ Illuminati Blog[/URL][/COLOR][/B][/SIZE] [B][COLOR="Blue"][B]Disclaimer: The poster does not take any responsibility for any bad feelings or sense of exclusion that the reader of this post may have-whether real or imagined. Reading threads poses inherent risks. The poster of this thread would like to also remind readers to make sure they have a functional sense of humor before they visit any discussion board.[/B][/COLOR][/B] |
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