Hard News by Russell Brown

Strain through Ian’s underpants and add a small bottle of Worcester sauce (not necessary)

Snort.

Can we assume you'll be following more modern standards of hygiene? Just curious, in case you ever offer it as a BBQ condiment. :-)

This is interesting. The last of my grandparents to die, my maternal grandmother, became a really rubbish cook in her latter years. She started boiling the crap out of vegetables and relying on Maggi packets. But yet Mum has various recipes from earlier that are ok.

Nothing with garlic or chillis, though. That's outrageous!

Reminds me of the kea recipe:

1. Place kea in large billy with a stone and cover with water.

2. Bring to boil and simmer for 5 hours.

3. Throw away the kea and eat the stone.

3. Throw away the kea and eat the stone.

God damn it. My history book says it was a Pukeko!!!

Reminds me of the kea recipe:

Or the spotty recipe: feed spotty to cat, eat cat.

One thing we're losing with urban densification is all those vege gardens. My great-grandparents had a fruit trees on Auckland's North Shore when I was a kid. Which I was not allowed to climb because the trees were old and fragile. These days it's tomatos in pots on the aparatment verandah.

Mine said Kiwi because it apparently was not nice to eat while Pukeko is good and legal in season

2 hours | 25 min prep | SERVES 5 , 500 ml

1 cup water
1 cup white vinegar
1/2 cup tomato paste (1 small can)
3/4 cup dark corn syrup
1/4 cup frozen orange juice concentrate
1/4 cup pitted dates (chopped fine)
3 tablespoons blackstrap molasses
3 tablespoons apple juice
3 tablespoons tamarind pulp
3/4 cup apple cider vinegar
1/2 teaspoon onion powder
1/2 teaspoon whole cloves
1/2 teaspoon whole black peppercorns
1/2 teaspoon cardamom (ground)
1/2 teaspoon garlic powder
1/2 teaspoon mustard seeds
1 teaspoon coarse salt
1 inch cinnamon sticks

1. In a large pot, add water, white vinegar, tomato paste, corn syrup, orange juice concentrate, dates, molasses, apple juice, and tamarind pulp. Stir to blend. Over medium heat and covered, bring mixture to a boil. Reduce heat to a slow simmer and simmer covered for 15 - 20 minutes.
2. Using a spice grinder, thoroughly grind onion powder, cloves, black peppercorns, cardamom, garlic powder, mustard seed, cayenne, salt, and cinnamon.
3. After simmering in step #1, use an immersion Blender to purée mixture and reduce lumps. Add ground spice mixture to pot, stir to blend and simmer (covered) for another 30 - 45 minutes.
4. Add cider vinegar to pot, stir to blend and return to a simmer. When pot has reached a simmer, remove from heat and strain hot mixture through a wire strainer into a clean pot. Keep liquid, discard pulp. Rinse original pot and restrain mixture back into original pot, return to heat and simmer until thick.
5. Ladle hot sauce mixture into hot, prepared sealable bottles and seal. Allow to cool. Keeps indefinitely in cupboard, refrigerate after opening.

Many points for guessing what this is ( without brewing it up)

Um, guys. You know what I did? I forgot I had a separate food blog and just put the post in Hard News. And then I went out and couldn't do anything about it for hours.

So can you help me out and re-publish your excellent comments in over on yer actual Feed? That is, here:

http://publicaddress.net/feed/grandpas-kitchen/