Quote from nutmeg:
Deref mudgins/joe doaks/hypostomus
Indeed, then prop firms could eat failed traders with great relish, rather than simply firing them ignominiously.
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Exactly, perhaps a mustard bbq, or good old sweet and sour.
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That is too funny. Relish is so passé.
Its NEVER too funny, blasphemer!!
And relish is NOT passe........though im not certain what it is, exactly.
Home made relish, the kind with (dont quote me on this, you either know or not) a few of kilos of stewed tomatoes,skin on , 4-5 diced onions, ridiculous amounts of sugar and salt, maybe even mollases/golden syrup, boiled up in a freakin great cauldron.........oh yeah, that's some proper tomato relish.
You dont tend to see it much now, hands up, how many of you have fowlers vacola jars in your house?
And why, you use them?
For a proper relish experience, you would be just as well off spooning some bottled "Paul Newmans Own" spag bol sauce on your steak, but its not quite the same.
You know, the sauces now are just crap...i doubt there is much left, but flavours, emulsifiers, salts and thickeners.
Try this, for a different take on your steak.
Fry up three ripe tomatoes, a squash, a diced onion, (crushed garlic too, if you like garlic) and toast a tablespoon of sesame seeds while your at it, and when cool , put in a blender with a small tub of sour cream, a teaspoon or two of normal cream or milk,
(just for consistency, however thick/runny you want it)
a tablespoon (maybe two) of soy sauce or worcestershire sauce (one of both preferably) and if you like, a dash of tobasco, you can always substitute hot paprika/cayenne pepper at the end of the frying stage if you like.
Enjoy!! !!!!
Yes, I said fried squash.
Obviously you could use mushrooms or whatever, and/plus whatever you like really, but i doubt you would go too far wrong with this base, for an authentic , original steaksauce.
Its so original, I HAVENT COOKED IT myself, yet another ET exclusive.
You KNOW this is a great sauce........you know you need to try it..........just dont f*ck up the steak in the process.