Black Jack & MSG
Giday to all thought I might tap a out a few lines. Does anyone remember Black Jack (The Chief & PO would go right off in my day if they caught you using it.) Also do they still use MSG in Pussers? Look after yourselves.

Yea good to hear a few lines from Ya Barry .Remember the old black jack and the msg alright mate. There was a little bit of msg around when i left pussers in 91 But it was replaced by beef and chicken booster in most places the old parisienne essence well i cant remember using much of this after the late 80s But it was widely used before that Usually on duty weekends when the chief wasn't around and you couldn't be bothered burning out the roast trays to get the color in ya gyppers .Mind you in civvy st didnt use it. all the gravies were made by mr maggi or mr white wings. No such luxuries in pussers . Keep well mate and i hope to catch up with you at the reunion .

Black Jack. beautiful stuff. Can't remember how many RBG's I made with that stuff. All the beef boosters and chook boosters I used in the late 80's were loaded up with MSG. The chicken booster was really good when one needed to turn Tripe in White Onion Sauce into Chicken al la King, just add spring onions. (he he he). What about good old "Thickers" (flour and water) What you didn't use to thicken you could take home and do some paper machet, fantastic glue that is very edible The Chefs at all those Five Star restaurants could get a few time saving hints from ex pussers cooks. I remember going to Marangaroo (demolition range at Lithgow) with CDT 3 and Cooking with the pongo's. That was an experience. Everything left over from the days food was put into one meat boat and used for soup the next day. the only things left out were the soggies and toast. At the end of the week the corporal added curry powder and called it Mulligatawny. I could not believe it. It must have been OK because the bubblies all ate it and lived to blow up some more dirt.

black jack
i remember i of my killicks showing me how to make gravy, start by making a large white sauce he said then split it up into 3 or4 lots and tomato paste, blackjack oniions and what ever you needed wont say his name as he might read this post bad old days some would say. cheers michael boerner :twisted:

When I was working on the Bass Srt rigs , the first thing I did when we went out on Friday , was cook up a huge pot of meat sauce . By the time I left a week later , that basic mince sauce had been Bolognaise , lasagna , Chili , Shepherds pie , pasta bake , pastie filling and savoury mince for breaky . The powers that were (P&O, Nationwide, Eurest ) could never work out how I had enough in the budget to blow on crays , eye fillet and green prawns . Obviously never work in a tight wardroom galley . Still got a soft spot for Black Jack , a must for really dark fuit cakes or puddings , even made my own . Cup of sugar into a really hot oven , burn the shitter out of it add water , u-beaut ..blackers!!

us lazy fitter & turners still have a bottle hidden somewhere

I remember blackjack and thickers. What about limers thickened with thickers and pavlova magic on top to make lemon meringue pie? Rough puff pastry for the crust of course.

I have'nt used parisian essence for years. I have seen it kicking about. Maggi make a nice demi so most places I work in use that or another brand called chefs best. I told an apprentice how to jazz the packet mix up the other day he was impressed by the difference in the flavour. My talk started with "this is how you deglaze a roasting tray..." yous know the rest.