That converts to about 2.5 kg, which probably isn’t as odd I suspect.
I realise that - it seems odd to me because you’d never see it sold in Oz in anything other than metric measures.
Ah, right. Probably either QtM is converting it to pounds for the benefit of the metric-confused Americans, or the stuff that’s allowed for export into the US has a parenthetical notation about the pounds conversion on the label.
Hmm. Or maybe he’s found a black-market source which produces this in a secret warehouse in the US…
Yeah - that’s what I was getting at. The idea that some US Government official has approved the importation of bulk vegemite after objecting to the labelling WITHOUT objecting to the contents make me chuckle.
Asking around the office no one has even seen a container of vegemite that big. Opinion is that you’d need to order it special from Kraft and either have a bulk vegemite purchasing permit or show reasonable cause for acquiring what appears to be several years supply of vegemite.
This summer, when you can get garden-fresh tomatoes, try a VLT (Vegemite, Lettuce and Tomato, of course) sandwich on toast.
Just thinkin’ about it gets me all drooly.
Hells bells, you could paint a house with that.
Does importing that much vegemite violate the USA Patriot Act?
I wonder what Customs does when they hand inspect it upon entry?
BTW, I still have two remaining (standard size) jars of vegemite when I left Oz four years ago.
No, but you run the risk of having your house designated as a Superfund site.
I’ve told my “honeymooning in Fiji” story before, which includes the once-and-only-once adventure in this new flavor, but in short, to me, the taste of vegemite was akin to performing cunnilingus on a somewhat uncooperative Rottweiler.
Er, I assume.
Hm, i love vegemite…but then again I am wierd=)
As to what it tastes like…my best way to describe it is to take plain homemade beed stew. Then take a can of dinty moore beeef stew, or some other commercial beef soupish product. taste them both. The commercial product will have a sort of yeasty/smokey flavor. That is the hydrolyzed yeast they add to it…in other words, vegemite=)
i have a goddaughter who refused to eat homemade soup or stew because she did not get the hydrolized yeasty flavor present in commercial products, but she would eat mine because i use a dab of vegemite to put in the yeasty flavor [well, actually the hydrolized yeast acts sort of like MSG without the headaches…]
Now if I could only get musk sticks and musk lifesavers, and cappuccino tim tams here=\
Heh. Vegemite is yeast extract. You ever try to extract anything from yeast? It ain’t like milking a cow, my little klompendanser!
Hey! Vegemite on worstebroodjes! I bet dat’s goooooood!
I’d love to second this suggeston.
I like both Vegemite and Marmite but am at somewhat of a loss as how to use them in cookery.
So Be It!
cooking with vegemite
I had the foresight to buy a small stock of Vegemite before I left L.A., but I didn’t not realise how difficult it would be to find a place in Bellingham that sells this yummy treat. I’m more than half-way through my last jar.
Fortunately, simplyoz.com is right down in Rainier. I’ll have my own 2.5kg pail of Vegemite by Tuesday or Wednesday.
<=== Me, as a happy little Vegemite!
Great balls of fire! I’ve got to assume you would have salivated at the odor of fermenting leftovers coming from the Pennick and Ford plant on the south side of Cedar Rapids, IA in the 1950’s.
Not really. It’s the end-product, not the process, which is most important here.
BTW, the vegemite came today! 2 and a half kilos of salty, gooey, brown goodness! Who needs peanut butter? Who needs beef boullion? Who needs edible body paint? I’ve got my vegemite!
:eek:
I try to be a tolerant person, but… that’s just sick!