I tried it a few times when I was stationed in Australia in the mid-80s. Thought it was nasty.
Do you mean the celebration part or the age? Weihenstephaner beer has been brewed continuously since at least 1040. We have restaurants here in Chicago over 100 years old. Like, say:
Heinz 57 Sauce celebrated its 100 year anniversary in 2009.
White Castle has been around since 1921:
I looooooove White Castle! 
Moi aussi!
It makes a brilliant marinade for roast chicken. Just brush it on (lightly, lightly!), and shove it in the oven.
There are plenty of versions on the interweb.
That’s technically not correct. It’s close. But the term is sparsely, not sparingly.
It’s scraped on the toast, not spread.
Yes, there is the occasional local or O/S inductee who eats the stuff by the heaped spoonful or jarful for the bravado or summat psychological need, just like there are people who drink bourbon by the bottle rather than a shotglass. Professional help is advised in such cases.
As a matter of quantification, it is always possible to scrape enough Vegemite from the jar to make one last piece of Vegemite toast.
Oh gee, I’m such a moron. It’s 3 am and only now do I understand what you meant here. Disregard my previous replies. insert smack my head smiley here
Anyway, Vegemite is an Australian product. I’ve only seen it at Cost Plus World Market here in the States. If you ever heard the song “Land Down Under”, it’s mentioned in the lyrics: “I said do you speak my language? He just smiled and gave me a Vegemite sandwich.”
It is nice to suddenly understand something 40 years later.
Be it as it may, I just went to check out of curiosity, and of course you find all the 'mites at amazon to be delivered in Germany. Not really cheap, but if you use it so sparingly (or sparsely, if you prefer)…
I’d never even heard of it until the movie came out.
Pshaw!! I’ve had much bigger brain cramps than that! LOL
Every 3 or 4 years, I suddenly develop the urge for a White Castle meal. After I eat it, I remember why 3 or 4 years passed by. It took me that long for me to forget. LOL
Don’t feel bad. I read that post the same way (“I’ve never heard of something having a 100th anniversary”), and only realized what @Jasmine meant (“How have I never heard of something that has been around for 100 years?”) when I read this post of yours, and gave it a little more thought.
How would you describe NZ Marmite? I found a Stuff (New Zealand edition) article online that said in the body copy that it is less intense than Vegemite, and then in a photo caption in the same article, it said it is MORE intense than both Vegemite and British Marmite. The poll was split almost dead even in readers’ preferences between NZ Marmite and Aussie Vegemite (48%-45%, respectively.)
XO Marmite I have never heard of, but that sounds right up my alley. I still have yet to try the Swiss spread you mentioned.
NZ marmite to me just seems a bit more bitter than vegemite, to a level of bitterness that decreases my enjoyment of it. While english marmite seems less bitter but silkier than vegemite, which makes me prefer it.
Cenovis is my favorite yeast extract of them all; it truly reminds me of what was crusted on the bottom of the roasting pan when my mom made a beef roast complete with onions, carrots and potatoes.
XO marmite kicked it up a notch in terms of sheer marmightiness.
Stop by sometime and we will do some taste testing of vegemite, cenovis and the two different marmites (english and NZ). We can use toasted english muffins, butter and 6 year old cheddar as an accompaniment!
Years ago my parents took a trip to Australia. One Sunday morning they visited a nearby Lutheran church and while there they met an American exchange student. My dad said that during conversation after the service, this girl leaned towards them and whispered “Have you tried Vegemite yet?” Dad said he’d barely tasted it and choked.
People are saying that right now about McRib sandwiches.
Did the girl say what she thought of Vegemite?
Because of relentless advertising, I of course heard of the McRib long ago but, incredibly, I still have yet to eat one. I think it’s because, to me at least, it is too weird for something to be called a McRIB and not have any bone in it. Ribs are something you eat with your fingers because you are working off a bone, much like a chicken leg. Then you use wipes to get all the goey stuff off your fingers. A rib with no bone? Now, if they called it the “McRibless”, I’d probably have eaten one by now. LOL
Actually it was this post, only the second one in the thread I believe, that totally discouraged me from wanting to even try it.
I tried it once, and thought it tasted rather like the beef base used in restaurants to mix up broth and stock quickly. I wouldn’t eat it regularly, but it wasn’t as awful as Ive heard many say it is.
I read it as, “It’s like spreading a beef bouillon cube over a slice of bread, and many people say it is horrible.” That’s not exactly an endorsement. LOL
To me, it’s like having the beef drippings from a roast spread over bread. Delicious if you don’t overdo it.