UK Fen: Bovril paste vs. cubes?
Paul Ciszek
even be possible for me to have some shipped to the US. But I had some
questions for people who have regular access to the stuff.
1) According to this site: http://www.bovril.co.uk/ind.php, beef stock
is the first ingredient in Bovril paste (43%) but is at best a minor
constituent of Bovril cubes. Does that sound right--are Bovril cubes
nothing but salt, yeast, and MSG with a little bit of beef flavour?
2) How do cubes vs. paste compare when prepared as a beverage?
3) How well does the paste keep if you store it at room temperature,
spooning out some every so often? Or does it need to be refrigerated?
And for those USAns wondering why I don't just use bullion cubes, American
bullion cubes are worse, replacing most of the beef fat with palm oil,
reducing the beef content even further. I notice that Knorr is owned by
the same company that owns Bovril. Hmmm.
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David Loewe, Jr.
Ciszek) wrote:
>It would appear that Bovril is once again made from beef, and it may
>even be possible for me to have some shipped to the US. But I had some
>questions for people who have regular access to the stuff.
>
>1) According to this site: http://www.bovril.co.uk/ind.php, beef stock
> is the first ingredient in Bovril paste (43%) but is at best a minor
> constituent of Bovril cubes. Does that sound right--are Bovril cubes
> nothing but salt, yeast, and MSG with a little bit of beef flavour?
>
>2) How do cubes vs. paste compare when prepared as a beverage?
>
>3) How well does the paste keep if you store it at room temperature,
> spooning out some every so often? Or does it need to be refrigerated?
>
>And for those USAns wondering why I don't just use bullion cubes, American
>bullion cubes are worse, replacing most of the beef fat with palm oil,
>reducing the beef content even further. I notice that Knorr is owned by
>the same company that owns Bovril. Hmmm.
Does it have to be solid? I don't use solid beef bullion. I am
currently making a rice dish that uses Beef Consomme soup [1] as I write
this. When I make Beef Stew I add a can of beef broth.
[1] Cut up a spray of green onions. Saute them in butter. Pour in a
can of beef consomme soup. Pour in can/jar of sliced mushrooms. Add
rice to make two servings. Cook rice per rice recipe (I am using Uncle
Ben's normal cooking rice).
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Keith F. Lynch
> It would appear that Bovril is once again made from beef, and it may
> even be possible for me to have some shipped to the US.
Is the UK mad cow scare over?
--
Keith F. Lynch - http://keithlynch.net/
Please see http://keithlynch.net/email.html before emailing me.
Colette Reap
>It would appear that Bovril is once again made from beef, and it may
>even be possible for me to have some shipped to the US. But I had some
>questions for people who have regular access to the stuff.
>
>1) According to this site: http://www.bovril.co.uk/ind.php, beef stock
> is the first ingredient in Bovril paste (43%) but is at best a minor
> constituent of Bovril cubes. Does that sound right--are Bovril cubes
> nothing but salt, yeast, and MSG with a little bit of beef flavour?
That's correct.
>
>2) How do cubes vs. paste compare when prepared as a beverage?
I wouldn't use the cubes to make a drink - they really are just for
making gravy.
>
>3) How well does the paste keep if you store it at room temperature,
> spooning out some every so often? Or does it need to be refrigerated?
Went to the supermarket this morning and checked a jar while I was
there - it had a best before date of December 2011, so it will
obviously keep quite happily for at least 15 months :-)
And storing it at room temperature is absolutely fine, however slowly
you get through the jar - it doesn't need refrigerating.
Enjoy!
--
Colette
Lowell Gilbert
> Paul Ciszek <nos...@nospam.com> wrote:
>> It would appear that Bovril is once again made from beef, and it may
>> even be possible for me to have some shipped to the US.
>
> Is the UK mad cow scare over?
Not entirely, but it has mutated a few times.
The scare, that is; not BSE.
Keith F. Lynch
Thanks. A friend of mine is permanently deferred from donating blood
because she spent time in the UK. Ironically, she's a vegetarian.
Lowell Gilbert
> Lowell Gilbert <lgus...@be-well.ilk.org> wrote:
>> "Keith F. Lynch" <k...@KeithLynch.net> writes:
>>> Is the UK mad cow scare over?
>
>> Not entirely, but it has mutated a few times.
>
>> The scare, that is; not BSE.
>
> Thanks. A friend of mine is permanently deferred from donating blood
> because she spent time in the UK. Ironically, she's a vegetarian.
Yes, that particular ban is still in place, and not showing any signs of
going away soon. Although testing is improved, the virtual
non-existence of true positives keeps such testing from making financial
sense. I haven't seen statistics that would convince me whether this
state of affairs is truly logical.
Keith F. Lynch
If you think that's silly, any man who has had sex with another man
since 1977 is also banned from donating blood. (I'm not sure whether
that means the beginning or end of 1977.) You'd think the year would
gradually advance, as someone who did it just once, 32 years ago in
1978, and remained healthy and consistently tested negative for HIV
would be an ideal donor, but no, 1977 it remains.
I was temporarily deferred for having been to Toronto during the SARS
scare (for the 2003 Worldcon), and, bizzarely, for not knowing my
weight. The only weight restriction is that you have to weigh over
110 pounds (50 kilograms) (7.9 stone), which anyone can see that I
obviously do, but you have to give them a specific weight. If you're
too honest to just make one up, you're not allowed to donate. No,
they don't have a scale onsite.
They claim that every donation saves several lives. If so, then each
idiotic restriction on donation is condemning thousands of people
to death.
David Goldfarb
Keith F. Lynch <k...@KeithLynch.net> wrote:
>The only weight restriction is that you have to weigh over
>110 pounds (50 kilograms) (7.9 stone), which anyone can see that I
>obviously do, but you have to give them a specific weight. If you're
>too honest to just make one up, you're not allowed to donate. No,
>they don't have a scale onsite.
Why didn't you estimate your own weight within a twenty-pound range
and then report the value that was a multiple of 5 closest to the
center of that range? Preceded by "about" or "approximately". That
would be an educated guess, a far cry from a lie.
If you did that, and they didn't accept it, then I'll concede they
were being silly.
--
David Goldfarb |"Special agents have been employed to slow the
gold...@ocf.berkeley.edu | film down and grind it to a screeching halt."
gold...@csua.berkeley.edu | -- Mystery Science Theater 3000,
| "Rocket Attack USA"
Keith F. Lynch
> Why didn't you estimate your own weight within a twenty-pound range
> and then report the value that was a multiple of 5 closest to the
> center of that range? Preceded by "about" or "approximately".
> That would be an educated guess, a far cry from a lie.
I did so for a couple years after my scale rusted out, but I became
increasingly uncomfortable with doing so, as some of my friends
insisted I had lost a lot of weight in the past few years and others
insisted I had gained a lot of weight in the past few years. I
offered to tell them my clothing sizes (which haven't changed in
decades), but they weren't interested.
Seth
Keith F. Lynch <k...@KeithLynch.net> wrote:
> The only weight restriction is that you have to weigh over
>110 pounds (50 kilograms) (7.9 stone), which anyone can see that I
>obviously do, but you have to give them a specific weight.
All they've asked me is whether I weigh over 110 pounds. I either say
"Yes" or just laugh and they go on. They don't ask an exact (or even
approximate) weight.
Seth
Cryptoengineer
> David Goldfarb <goldf...@ocf.berkeley.edu> wrote:
> > Why didn't you estimate your own weight within a twenty-pound range
> > and then report the value that was a multiple of 5 closest to the
> > center of that range? Preceded by "about" or "approximately".
> > That would be an educated guess, a far cry from a lie.
>
> I did so for a couple years after my scale rusted out, but I became
> increasingly uncomfortable with doing so, as some of my friends
> insisted I had lost a lot of weight in the past few years and others
> insisted I had gained a lot of weight in the past few years. I
> offered to tell them my clothing sizes (which haven't changed in
> decades), but they weren't interested.
Or buy a new scale.
pt
David Loewe, Jr.
Or, perhaps, the clothing manufacturers are lying about the size of the
clothes they are selling him.
http://www.esquire.com/blogs/mens-fashion/pants-size-chart-090710#ixzz0zKPij6lo
Apparently, Old Navy pants with a purported 36" waist size actually have
41" waists.
--
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safety factor was determined by the lowest bidder on a government
contract."
- Alan Shepherd