iamcal.com Since May 2000

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• Hello!

MONSTER MUNCH, Sul, and thought of you.

What are you all eating?

I just had a crispy chicken salad from Burger King.

Are monster munch imported or are they made in SA?

(looks on the packet) Erm....

"Manufactured by National Brands Limited. 30 Sloane Street Bryanston 2021. Made in the Republic of South Africa. Willards and Monster Munch are registered trade marks of National Brands Limited, South Africa"

Eep! You lot are in breach of trade mark! ;)

Hmm. I done a tiny bit of googling - (from 2003 data) Simba is the PepsiCo SA outlet for salty snacks (SA's version of Walkers). Their arch nemesis seems to be Willards though, who produce the SA version of Monster Munch. Not being a trademark lawyer I don't really know what this means but I guess PepsiCo own the right's over here and Willards over there, perhaps Willards had a Monster Munch out before PepsiCo really started out in SA. From what I've seen they look the same though. Are they in the shape of a monster's paw?

I don't know this Monster Munch you all speak of

I had Shoarma and salad for dinner and strawberry yoghurt for desert and am now contemplating the possibility of chocholate biscuits

i'm having marmite on toast with japanese lime green tea

I just cooked a steak for dinner as I don't want to have too much energy before I go to bed as I do another 12 hour 7-7 shift tomorrow :'(

I've got into the habit of drizzling a chili olive oil over both sides, seasoning one with the usual salt and ground pepper, I like a slight dusting of white pepper too. Fry on a high heat both sides, drain for a second on kitchen paper and serve with a blob of Philadelphia on top.

And a can of Stella.


or two

Hang on... Marmite, Su? I thought you could only get that inferior Vegemite down there. And by "down there" I dont mean your lady bits though a whole heap of yeast jokes just sprung to mind while writing this disclaimer.

you can choose beteen marmite or the other globs of icky here. But mostly only stupid Oztralians eat vegemite, or the even more disgusting promite.

Never heard of Promite. In a blindfold taste test in the office a couple of years back, Vegemite actually came out on top over Marmite. I think there was a conspiracy though.

promite is this werid vegetaian extra protein version
i think it's what dog poo would taste like

i'll send you some if you like sul

i think it's what dog poo would taste like...

...i'll send you some if you like sul

I'll assume you mean promite :)

Yeah, that'll be fantastic, thanks. I'll send you over an address. Any English foodstuffs you'd particularly fancy that maybe wont get me into trouble with customs?

Ohhh that gives me an idea.

Syl: Wanna swap Monster Munch?

do they still have chocolate walnut whips in the uk?

Sure, Sul. What flavour would you like? I'm not sure if the same flavours will be available, but I'll send you the closest. Yes, they are shaped like a monster paw and they have a delicious tangy taste. Before i knew it I had eaten the whole bag. burp

Yeah, they still have walnut whips over here, but they don't have a walnut in the bottom as well as on the top, like they did when I were a nipper.

yeah but are they choclate, or do they only have that icky vanilla filling?

I don't really eat sweets so I don't know. I'm sure others will be able to help, though.

Syl: How about a selection? We have Flaming Hot, Pickled Onion and Beef. Not sure if they still do Spicy, I haven't seen it in a while. It was rank anyway.

Mmmm choccy things, including Walnut Whip.

WALNUT WHIP
Launched in 1910, Walnut Whip is Nestle Rowntree's oldest current brand. It was previously made by Duncan's of Edinburgh. Over 1 million walnuts are used every week in the manufacture of Walnut Whips at Halifax, West Yorkshire. Most of them are imported from China and India. The original Walnut Whip used to have a walnut placed inside the shell as well as on top. Almost one Walnut Whip is eaten every 2 seconds in the UK. Walnut Whip generated £8million of sales in 2003.

They have vanilla flavoured ick in them, yes. I don't remember them ever having a choccy filling, but that's not to say they never did.

well the only ones i've ever had had choclate filling, and i hate the vanilla, so i shall have to ponder one what sweet treats i shall demand from sul.

I am not eating now, but on Friday night I had mushroom rogan josh with pilau rice. It was the dog's bollocks.

Ew. [Dog's bollocks...i love my dogs, but :/ ]

Sul, I'm sure they took Spicy off the market if it was rank.

Sure thing, I will send you a selection of each of the flavours we have.

1. Start with cold drained curds from "Farmer's Cheese" made from two gallons of milk. (It was drained in the refrigerator)
2. Sprinkle on 2 teaspoons of salt, mix in to form pea-sized crumbles.
3. In a blender, blend 1 teaspoon of uncontaminated blue cheese (I used "Saga Blue") with 1/4 cup of cool clean water to create a smooth suspension of cheese (the inoculum).
4. Pour the inoculum over the salted curds, toss to mix thoroughly.

5. Line the press with a sterile handkerchief (sterilized by boiling), and load the curd. Press lightly so that the curd are not compressed together, but instead retain air spaces within the cheese.
6. Leave in the press overnight
7. The next morning, remove from the press, and create air hole by inserting a sterilized rod, about 1/4 inch in diameter (6 mm) through the cheese every inch or so. This is to allow air to enter the cheese which is necessary for growth of the mold. [I used a phillips screwdriver which had been dipped in Vodka. One could also boil to sterilize. You do NOT want to introduce bacterial contamination in these air holes.]
8. Rub the surface lightly with salt, and place the aerated cheese on a dry sterile handkerchief. Fold the cloth over to lightly cover.
9. Place on a non corrosive rack to encourage air circulation around the cheese.
10. Place the cheese on the rack in a "cool box" which will hold the temperature around 10 C (50 F). Here I am using a refrigerator in our basement which stays around this temperature during the late winter when I made this cheese. If you can turn the thermostat high enough to maintain this temperature, that will work fine.
11. Monitor the temperature and humidity. The temperature should be around 10 C, and the humidity around 70%. You can elevate the humidity with a pan of water in the bottom of the "cool box." Since the cheese will be aged unwaxed, this high humidity is important so that the cheese does not dry out. On the other hand, if it is "dripping wet" so that the cheese "weeps," the cheese will spoil.
12. Turn the cheese daily, replace the handkerchief with a dry sterile one if it appears wet.
13. After a week or ten days, a white "bloom" appears on the surface of the cheese. Note that the holes I made are filled with the bloom. They should have been larger so that air would not be excluded from the interior of the cheese. Indeed, after a month and a half, the outside had developed a white with green bloom, but the interior (I cut it open), lacked any green. I replaced it in the "cool box" and within two weeks, the interior exhibited the characteristic coloring.
14. Here is the finished blue cheese after two months. Note the marbling of the interior with Penicillium. It could doubtless be aged longer, but it is utterly delicious as it is.
15. Here is a closer look at the bloom on the rind, and the appearance of the sliced cheese. Wish you could taste it.

Penicillium? Is that what it's called eh? So can people allergic to Penicillin eat blue cheese?

I just ate a cheese steak Subway sub.
It was fucking ace =]

You fuckers have just reminded me of the sheer horror that was vanilla ice cream flavour Monster Munch.

*nnnngggg*

ARGWWWWARHOWG
*VOMITS*

Oh good god yes. They were foul.

So sad. After Ice Cream chewits I was expecting so much.

Q. Do Kellogs still make "Start"?

I hope so.
I used to love Start
if they still make it I shall buy a box tomorrow.
MMMMM Start.

[Sul, i am going to buy your chips on friday and will post them on saturday. i hope they won't be vrot* by the time they get to you. (maximum 10 days) please email your postal address to .... ta]

*rotten/stale

I used to like Start despite feeling slightly threatened by the 80's 'graph paper grid'/'sporty' design box, which made me feel guilty about being a sport-hating chub-kid.

Reading that box was like reading one of those leaflets you got at the surgery about angina or something.

:D Same here, but without the chub.

www.kelloggs.co.uk/products...

HOORAY!

You can't get Lyons '8 til 1' any more. In fact I haven't seen it since about 1973.

I ate left over pasta in a tomato sauce for breakfast, then I ate left over doner meat covered in chili sauce, then I had a handful of jelly bean sours. My tongue is burning and I feel slightly sick.

I wouldn't be surprised if you were sick.



and then ate it.

AW ALFIE!
*pukes*

I can't bear vomit. I'd rather clean up shit than vomit.

I've not tried Bear Vomit.

Syl, do you mean you'd rather clean up shit than vomit, or that you'd rather clean up shit than clean up vomit?

I'd rather clean up shit than clean up vomit

I'll bear that in mind.

> I am eating...

my hat:


anyone played kingdom of loathing? meat hat!

D'you want fries with that hat?

there was a really good werner hertzog doco about how he ate a shoe.

mint with dark chocolate swirl ice cream
the one advantage of rolling 134 icecreams in a day is all the leftovers


tomorrow i plan to consume passionfruit and lemon honey icecream
YUM YUM
YUMMY

Sul, your parcel is being posted today.
You can expect it around the end of next week. :)

For goodness sake, Sul, have you not received your parcel yet?

*getting worried. Those bastard postal people better not have eaten your grub!*

Havent got it yet and still havent sent yours, I'm afraid. I havent been to a supermarket to pick them up. I'll see what I can do at lunchtime today. I'm so lazy and forgetful though.

I hope they do the special edition halloween pickled onion monster munch again this year... they looked and tasted (almost) like normal pickled onion but they turned your tongue blue. The additives made me feel a bit crazy though, probably something doc should never be allowed to eat.

MANLY meat cake

wedding cake made from meat, tomato sauce, and potato icing

Isn't it weird how when it's in that shape you expect it to be sweet. Yuck! I'm sure it tastes nice though.

Sul:no worries, send it when you feel like it, there's no rush. I just get a bit nervous because they said 10 days. I don't trust them not to steal the stuff and even if they don't, it's no use you getting stale chips!