Forums
New posts
Search forums
What's new
New posts
New profile posts
Latest activity
Internet Search
Members
Current visitors
New profile posts
Search profile posts
Log in
Register
What's new
Search
Search
Search titles only
By:
New posts
Search forums
Menu
Log in
Register
Install the app
Install
Forums
General Discussions
The Watercooler
MINDLESS EATING
JavaScript is disabled. For a better experience, please enable JavaScript in your browser before proceeding.
You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an
alternative browser
.
Reply to thread
Message
<blockquote data-quote="Marguerite" data-source="post: 12215" data-attributes="member: 1991"><p>Vegemite is peculiarly Australian, although the company that makes it is now owned by the US.</p><p></p><p>It's black, salty, consistency like axle grease. But if you're brought up on it, you love it. NEVER spread it thick like jam or any other spread - it's meant to be spread as thin as you can because a little of it goes a long way. It's loaded with B vitamins and although it looks greasy, you use so little that it's rated "negligible" on almost any diet I've ever seen.</p><p></p><p>Kids take Vegemite sandwiches to school - bread & butter with a thin smear of Vegemite.</p><p></p><p>The Brits have Marmite - like Vegemite but with a pinch of sugar added. It just tastes wrong. But that's what they say about Vegemite.</p><p></p><p>You can also use it as a substitute for beef stock in a jar, although I wouldn't want to use too much. But that should give you an idea of its saltiness.</p><p></p><p>If you have a stick of celery you DON'T dip it in the Vegemite jar because it's too strong. Instead, you smear the Vegemite on with a finger. It tastes wonderful! If you spread it really thin (like on celery), it looks deep reddish brown instead of black. </p><p></p><p>A fast hot home-made soup - a quarter tsp Vegemite, some carrot, celery and a slice of onion. Maybe a tsp tomato paste. Then a cup of boiling water and whiz it all in the blender. </p><p></p><p>So if anyone ever offers you some, and smiles while you spread it on your bread as thick as peanut butter, don't trust them. It's a favourite Aussie trick, so you won't develop a taste for it and take their supply. Instead, be stingy with it and spread it really thin. You can always add more if you want, after you've had a taste.</p><p></p><p>Marg</p></blockquote><p></p>
[QUOTE="Marguerite, post: 12215, member: 1991"] Vegemite is peculiarly Australian, although the company that makes it is now owned by the US. It's black, salty, consistency like axle grease. But if you're brought up on it, you love it. NEVER spread it thick like jam or any other spread - it's meant to be spread as thin as you can because a little of it goes a long way. It's loaded with B vitamins and although it looks greasy, you use so little that it's rated "negligible" on almost any diet I've ever seen. Kids take Vegemite sandwiches to school - bread & butter with a thin smear of Vegemite. The Brits have Marmite - like Vegemite but with a pinch of sugar added. It just tastes wrong. But that's what they say about Vegemite. You can also use it as a substitute for beef stock in a jar, although I wouldn't want to use too much. But that should give you an idea of its saltiness. If you have a stick of celery you DON'T dip it in the Vegemite jar because it's too strong. Instead, you smear the Vegemite on with a finger. It tastes wonderful! If you spread it really thin (like on celery), it looks deep reddish brown instead of black. A fast hot home-made soup - a quarter tsp Vegemite, some carrot, celery and a slice of onion. Maybe a tsp tomato paste. Then a cup of boiling water and whiz it all in the blender. So if anyone ever offers you some, and smiles while you spread it on your bread as thick as peanut butter, don't trust them. It's a favourite Aussie trick, so you won't develop a taste for it and take their supply. Instead, be stingy with it and spread it really thin. You can always add more if you want, after you've had a taste. Marg [/QUOTE]
Insert quotes…
Verification
Post reply
Forums
General Discussions
The Watercooler
MINDLESS EATING
Top