And there’s nothing you can do to stop me! AHHHAhahahahahaha!!!
I have the teevee on behind me. NBC (your RAT BASTARD network*) had a guy sampling Australian food. He tasted Vegemite and said, “This isn’t tasty.”
I like the stuff. I don’t have any English muffins or bread, so I’m having it on crackers out of an MRE. Ya know? Vegemite is one of the only things that make MRE crackers edible! It’s also good on breakfast burritos. And chicken.
(* Don’t mind me. I’m just upset that NBC isn’t showing the games live. I wonder if I’ll be able to pick up CBC when I move to Seattle? Can you get CBC on a satellite dish?)
I do not belive that I have ever had Vegimite, I have always wanted to try it. Cant be all that bad, after all it is just a fremeted yeast protien paste, what could be wrong with that?
Vegemite is a valuable sauce ingredient. All sorts of sauces, especially homemade tomato sauce for pasta, are improved by a small amount of vegemite. My SO is Australian, this is how I know.
I would hesitate, however, to slather a bunch of it on a cracker. Sorta gives me the heebie jeebies.
It’s very salty-tasting. Some people swear it has a “meaty” taste, and others say it tastes like there’s cheese in it. I think it tastes a little like very strong soy sauce. Not that I’d put soy sauce on a cracker, but Vegemite is good on breads. (For the faint of heart, spread it thinly on a toasted English muffin. Put some margarine on first.)
Why? Can’t you get it where you are? ducking
Right. Vegemite is a condoment. Like salt, peanut butter, or worcestershire sauce.
Perfect breakfast (when I don’t feel like eating dead animals): English muffin with a little marge and Vegemite, English Breakfast tea, half a papaya with lemon juice on it.
(Of course if I do want a traditional American breakfast, I’ll stick with Tabasco®.)
I’ve had Vegemite but I prefer the English version, Marmite, that is also available here in Canada. I think it’s darker, saltier, and stronger tasting. My recipes? Buttered toast with a thin layer of Marmite, then a fried or poached egg on top. Eat with a knife and fork. Also, take toast, spread on thin Marmite, then some nice cheddar cheese, top with another toast, eat this sandwich. Have a cold? Take a teaspoon of Marmite and slowly lick it for a salty treat. Sometimes I’ll add some to soup or gravy but it’s pretty expensive (a jar a little bigger than a golf ball costs about $3.25). Anytime I see a shop specializing in imports from England I’ll usually trot in to check if they have jumbo jars of Marmite at a good price.
I heard that it’s a by-product of the beer brewing process, made from the yeasty residue.
OH MY GOODNESS! :eek: I just realized that after all these years I had NO IDEA what vegemite was! I swear I always thought it was an australian rodent from the outback. Where the hell did I come up with that…
What other things do I beleave and think I “know” that are completely false? Ack. I’m a fraud.
I first read this thread a couple hours ago. After retching for some time I thought I’d look at the whole concept of Vegamite as food with an open mind.
fnord, it tastes like meat and beer and salt, with a hint of peanut butter. It’s pretty nasty slathered on thickly and gives you beer belches the rest of the day. Which wouldn’t be bad, except Vegamite tastes like BAD beer, especially on the rebound.
It might be interesting in sauces. God knows I’m bored with most sauces these days. It might be improved by mixing a small amount with butter on some toasted breadstuff, like Johnny eats it.
It is not something to dive into wholeheartedly. It is an acquired taste that I have not acquired.
“Whammo the Fraudulent”
I kind of like that. It’s got a nice ring.
As for Vegemite…there was a very colorful description of it in the September issue of “Car and Driver.” John Phillips drove across New Zealand in a '59 Saab (the reason why was never adequately addressed in the article) and made entries in a journal every day. This is taken from his first day:
“…Then I tried to come to grips with the unlikely existence of Vegemite–concentrated yeast extract intended to be spread on toast and crackers. It is the consistency of peanut butter and the color of crankcase sludge. If you allowed bratwurst drippings to collect on your Weber grill, then mixed that with Bovril and, say, a quart of the residue scraped from the sump of an abattoir, you’d have Vegemite. I could understand if this paste were useful as a defoliant. But that someone actually discovered it was edible is one of those wholly unlikely human undertakings, like the first optometrist who said, “I wonder what would happen if I put these small pieces of glass in my eye sockets?” or the first internist who said, “I bet a powerful stream of saline solution administered rectally would make me feel better.” How do such things happen?”
Johnny, I ate some of that stuff on a dare. I still get sick to my stomach just thinking about it. I think they find the stuff by mining under peoples toenails.
I remember eating the stuff in second grade. I don’t even know why, but we had some in class at school and we all got to try some. I think one kid like it. Ick!
Blasphemous! I LOVE Vegemite. Especially on toast with lotsa margarine…or on Weet Bix with lotsa margarine…it’s tasty on chicken also…maybe it’s because I’m Australian and I’ve grown up on the stuff…mmmm…mmmm
ducking