Just disturbing!

[relic lover]

Please help me understand this. Found in a barn. I love the fact that no specific type of meat is mentioned! Is this the horror of WWII meat rationing? MMMMM good on a cracker!

 

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[irbaddadjoe]

Some good ole beef base. Looks like you still have little bit left for some Ramen noodles.

 

[relic lover]

Soooooo nasty!!!

 

[captain Jack]

Dare you to open it and take a whiff! please...

 

[texan connection]

Concentrated Bar B que sauce, yummy

 

[relic lover]

Dare you to open it and take a whiff! please...

NO WAY!

 

[ivan salis]

old fashioned beef base --gravy maker---type product---mix with water makes beef dripping type gravy (au jus)--add a bit of flour and get thick beef gravy -- you can mix a small amount in to help beef up the flavor of foods--very salty stuff---little goes a long way---P.S. I was a cook for a living for many years---and thus know the modern equal to it products very well--- oh by the way --its so old that using it in any way would be a very bad to fatal idea--- SO DO NOT ATTEMPT TO USE IT ---Ivan

 

[outraged]

Soooooo nasty!!!

LMAO....too funny. I will send you 10 silver coins if you make a small video of you opening it and doing a finger test...(dip finger in....taste....vomit). PLEASEEEEEEEE....

 

[TreasureTales]

Is there much difference between this product and beef bullion cubes today? I don't think so. Only this stuff was a liquid or gelatin. No biggie. In days gone by, people didn't have refrigeration, so folks used smoking, drying, curing and maybe something like this stuff. Perhaps it was a good substitute until more meat could be added to the larder.

 

[Ant]

When I saw BV the first thing that came to my mine is Bovine/ Cattle.

 

[CodyCat Borat]

Please do not attempt to eat that.

 

[Charlie P. (NY)]

Tastes like chicken.

 

[wesfrye53]

Find "Mikey" and let him try it

 

[irbaddadjoe]

Yep, mikey likes it!

 

[diggummup]

Mmmmm! No preservatives,all natural!

 

[ivan salis]

as a professional cook for over 27 years in the merchant marines---- the really "scary part" is "commerical cooks" everyday use a modern similar "wet style beef base" to this very day --its commonly used for making au jus for prime rib of beef or for making beef gravy and other beef "flavored" items ---if you've eat at a resturant lately most likely you've had some of it ---- sorry just thought you should know ----- Ivan

 

[Southernhunter]

Well, at least it didn't have high fructose corn syrup

 

[Baldingboy]

It looks "Crunchewy"

 

[captain Jack]

as a professional cook for over 27 years in the merchant marines---- the really "scary part" is "commerical cooks" everyday use a modern similar "wet style beef base" to this very day --its commonly used for making au jus for prime rib of beef or for making beef gravy and other beef "flavored" items ---if you've eat at a resturant lately most likely you've had some of it ---- sorry just thought you should know ----- Ivan

HA hA! my wife gets au jus with her sandwiches all the time...I'm definitely gonna show hwr this thread!! She's groooooossss! Meanwhile I will go on living my life in perfect ignorance of what I consume every day!

 

[Bigcypresshunter]

Oh, good Lord no. Kinda makes me hungry for a nice hot cup of bacon juice.

yummy...hydrolyzed, hydrogenized, coagulated and aged pig brain juice.