I recently heard that song again and that’s what made me decide to actually buy a jar lol.
Vegemite
- Thread starter Chalaw87
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For anyone who’s made agar for microbiology lab Petri dishes, that’s what vegemite smells like. I haven’t tasted Petri dish agar so I can’t say if they taste the same too.
I’ll bite you bunch of uncultured heathens! Vegemite is one of the true delicacies of this world with flavour nuance to match the finest McCllend and Dunhill blends. Just like eating Caviar I would suggest starting your journey with hot buttered toast and gently apply this fine condiment and sample. Continue this until the desired application matches your taste spuds. Once you have mastered this you can move on to having your toast with Vegemite and honey. This provides a sweet and savoury palate sensation and is highly desirable. Beyond this there are some advanced techniques such as Vegemite toast with poached eggs and buffalo mozzarella but let crawl before you walk.
I love the stuff. Buttered Toast is best but I dip crackers straight into the jar. I order them by the dozen.
They don’t go bad. And I can tell you that they’re never gonna be cheaper than right now!
Celler DEEEEEEP
They don’t go bad. And I can tell you that they’re never gonna be cheaper than right now!
Celler DEEEEEEP
I am the weird American who likes it.
I'm one of the weirdos who loves Vegemite...the more, the better. If the salt content wouldn't kill me, I'd eat it by the spoonful.
I just eat it out of the jar with a spoon.
It is good with deviled eggs though.
It is good with deviled eggs though.
Eggs and Vegemite are such a delicious pairing.I just eat it out of the jar with a spoon.
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Vegemite is a wonderful thing. But you really don't want to take a spoonful and eat it like peanut butter. Better yet, get a nice white toast and cover it with well spread butter. Then take a rabbit shit amount of Vegemite and spread thin and evenly on top of the butter. You know, tiny rabbit shit drooping? That's the perfect amount. But you might want to adjust to your liking. It a bit salty. Goes well with breakfast tea. Now, once you tasted it, and find that you like it, make two toasts. Do the butter and Vegemite on both, add a single slice of Kraft Singles, and you have a Vegemite sandwich. You can add bacon, lettuce, and tomato slice for Vegemite BLT. Avocado, boiled egg, gherkins.. Choices are limitless!!!
@bullet08 you've just earned an honorary Australian citizenship, and I'm sure @OzPiper and @VDL_Piper would agree.
You've had the drinking down pat and your swearing is top notch. We just needed the icing on the cake (pavlova).
Farken legend.
You've had the drinking down pat and your swearing is top notch. We just needed the icing on the cake (pavlova).
Farken legend.
Marmite is one of the greatest things to emerge out of the Burton on Trent brewing sector. I just love the stuff and anywhere I travel in the world I always have a jar of Marmite on hand. About twenty years ago my Filipino girlfriend discovered the product in my kitchen cabinet and thought it was soy paste. Once I explained to her it was the Chuck Norris of breakfast condiments she fell in love with stuff.
I prefer Marmite to Vegemite. It's got a smoother taste.
It's been many years since I've had either but I can still distinctly remember the taste/smell.
It's been many years since I've had either but I can still distinctly remember the taste/smell.
I had a jar of Vegemite years ago, but I usually buy Marmite as I favor its flavor a little more. I first had it about 30 years ago from a guy I worked with that was from England. He took a pita and cut it in half then toasted it, then split it open and slathered some butter inside followed by a light coating of Marmite. I was hooked! I mostly put it on toasted English muffins now with a little butter.
Haven't tried vegemite but have had a lot of marmite over the years. Love it. I've also poured thousands of yeast extract agar plates in my time, and also tried it once, for science. It's pretty bland.
That’s great. I’m going to have to get some marmite and do a comparison. Maybe I’ll get some agar too just cover all the bases. lol.
Vegemite is a great addition to any slow cooker meal especially a red meat one, I’d imagine a venison hotpot with condimental amounts of Vegemite would be delicious
Right, I can imagine that. A chef friend told me it's great to put condimental amounts of soy, Worcestershire or fish sauce in beef in particular. Ups the umami, provides some saltiness and depth but doesn't alter the flavour. I'll always add a splash of soy with beef mince.
