Mrs. Mercotan gave me a 2.5 kilgram tub of vegemite for my birthday, but neglected to include the vegemite cookbook with it. Now I’m using it on crackers, bagels, toast, & english muffins, along with onions, cheese, sun-dried tomatoes, butter, and hummus. But I’ve still got about 2.4998 kg to go. Any good recipes for my birthday present? I’m thinking of adding it to tomato soup, but haven’t tried it yet. I also thought that mixing it with Thai peanut sauce and making a vegemite pork/chicken satay might be good. What do the teeming masses think?
Qadgop, you’re a quack, what’s your opinion on the health effects of the massive salt content of that delicious food Vegemite, and its vastly superior British cousin Marmite?
Fried eggs on toast with marmite and butter on the toast is my favourite.
:eek: :eek: :eek:
This is the most profoundly disturbing thread I’ve read in a long time!
Qadgop, don’t pay any attention to Al. You and I both know that Vegemite can’t be beaten. 
[sup]Actually, Marmite isn’t bad. It’s PROMITE which is awful[/sup].
Here’s the recipe page from the Vegemite official site.
Try it with lettuce on a thick slice of poppyseed bread. Good stuff.
Quadgop, your profile says you’re from Wisconsin but I’ve never known a red-blooded American that can stomach a teaspoon of vegemite, much less 5.5lbs. Is there something you want to tell us?
[sub]P.S. where did she get it? I’ve always wanted to gross some of my friends out with this stuff: “yea try it, it’s all the rage down-under!!”[/sub]
Ahem! I’m a native Californian, and as long as I’ve been around CA has been part of America.
I likes me Vegemite!
It’s yummy.
Uh… you realize that’s a geographical location, and not a physical one, right?
It just had to be an Aussie to be first with the Vegemite recipes, didn’t it? 
Oh yeah, vegemite is great on veggie burgers too! The kinds that try to taste like beef. Adds a new dimension!
TLD thanks for the recipe links. I look forward to trying them!
Crisco, I’m of Netherlands extraction born in Wisconsin! We like our flavors strong! Cheddar cheese should be aged at least 10 years before serving, pickle that freaking herring, I take my somersausage mit garlic, and mij rijstaafle with Sulawesian insanity peppers! And I get my vegemite over the internet, how else?
Al, I’d love to try marmite. Send me some? Sounds yummy on eggs! And I’m heterozygous for the delta-f 508 mutation on the long arm of chromosome 7, making me a carrier of Cystic Fibrosis, and also someone who loses more chloride thru sweat (and elsewhere) than others. My kid, who unfortunately got two copies of the gene mutation, has CF and takes in about 40 grams of salt a day at times to keep up with her losses. In other words, It’s ok for me, I’m special. Don’t try this at home. Nyaah nyaah!
QtM
Nah, Promite kicks arse! It’s good if you want to spread dark yeasty stuff on toast, but would rather substitute the copious salt of Vegemite for copious sugar instead.
I looked at a few of those recipies, and none included more than about a tablespoon of Vegemite. It was almost treated as a seasoning than a foodstuff. What’s it taste like, anyway?
I have no clue as to what vegemite might might be… and I have a feeling I might not want to know…
Best i can describe it is like salty beef drippings. Yet it’s without fat, and has minimal carbs. Pure protein and salt, along with the B vitamins.
You’re on the right track. I think what puts a lot of Americans off Vegemite is that they use too much. I wouldn’t call it a seasoning any more than peanut butter is. It’s primarily a sandwich spread, but just don’t pile it on in the same way you would with PB. For a complete Vegemite newbie, I’d suggest spreading it very thinly on a piece of hot buttered toast. You should be able to see the butter showing throuh. If you decide you like it, you can try using a little more.
The American Dopers seem to have a fascination with this stuff (both pro and con). On the other hand, I was raised on it, so it’s hard for me to think objectively about the taste, but I’ll try:
I don’t think it really holds any nasty surprises for the average American. The main thing is that it’s very salty. Bear that in mind, use it sparingly, and you’ll probably be ok with it.
Now peanut butter and jam (jelly) on the other hand…
:eek:
Vegemite is a condiment (AFIAK; I’m not Australian), so you addi it to things. And it’s fairly strong. To me, it tastes like very strong soy sauce. Some people swear there’s meat in it, and other people think it tastes cheese-like. But I think it tastes like strong soy sauce. If you haven’t seen it, it looks rather like axle grease. I like it on toasted English muffins and scrabled eggs. It’s good in breakfast burritos too.
Make vegitable soup using beer instead of water. Add lots of salt. Let it boil away until you get sludge, and hey presto, you’ve got Vegimite. At least this is how Rincewind did it in the Discworld book The Last Continent.
The recipe is basically the same for Marmite, but its consistency is more like honey than axle grease.
Good lord, isn’t there a law against a civilian having that much in once place? I think the ATF only allows a few ouncs of C4. 2.5 kilos? The damage you could do.
Just think, if Australians were terrorists, we’d probably use Vegemite as an anthrax substitute. 
Recipes for vegemite…recipes for vegemite…vegemite…
Ah, here we go.
Extra Traction Driveway Repair
Ingredients
100-150 m[sup]2[/sup] driveway
40 l drum tar sealant
2.25 kg vegemite
2 doz. extra-large eggs, separated
15 g cream tartar
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Apply 3/4 of tar according to package directions.
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Using a large barbecue, heat remaining tar in drum over gentle heat until it reaches 55-60 degrees celsius, about 1-2 hours.
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Beat egg yolks until pale lemon color. Add a ladelfull of warmed tar to the yolks and combine, then pour yolks mixture into tar (this step is key to keep the yolks from curdling). Remove from heat. Add vegemite and continue stirring until well blended.
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Beat egg whites with cream tartar until stiff (but not dry) peaks form.
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Gently fold egg whites into tar mixture.
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With a squeegee, spread over the layer of plain tar. Once dry, surface will keep for at least three seasons (two in New England).
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Any leftover tar mixture can be sold to the nearest Outback steakhouse, for use as the basis of all authentic Australian cuisine.
My dad could use the last recipe… Heh!
There’s the occasional world products store that sells it. I can’t stand all that much salt, so I can get tiny jars at the nearest international products store for a few bucks and it lasts me a year.
I wish that the first time that I tried Vegemite that someone had told me it went with butter! Oh well, I like it better without butter anyways.
I think I need to make some vegemite toast now