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Posted by Edna on May 15, 2009, 12:10 am
show/hide quoted text
> lucretiaborgia@fl.it wrote:
>> On Thu, 14 May 2009 12:58:56 -0700 (PDT), Johnno
>>> Australians acquire a taste for Vegemite because most of us get it
>>>from the time we first start solid food. I guess my family must have
>>> been a bit unusual, because I never tasted Vegemite until I was an
>>> adult. Just a very thin smear on hot buttered toast gives a salty/
>>> onion/celery hit. Any more than that would be gross. Vegemite has
>>> always been a useful sandwich filling because a small amount goes such
>>> a long way.
>>> J
>> I can't say I like Vegemite (I'm a Marmite person) but I sent some to
>> a person in NB who insisted on trying some right off the knife. Small
>> wonder it didn't taste good, she was too obstinate to try again with a
>> smear on toast or bread. I like a nice grainy roll smeared with Marmite
>> for lunch, the biggest
>> benefit is that basically there are no calories in a smear.
> WEll, we know that no getlewoman would EVER eat off the knife...no, not
> even peas.
> Marmite is superb with toast, crumpets(not as good as butter and pepper),
> fresh-baked crusty bread....or Ryvita as a last resor, that tends to be
> 10pm snack when DH and pups have gone to bed.
> Gill
I have also tried Marmite and didn't like it either.
Edna
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Posted by Johnno on May 15, 2009, 1:23 am
I read somewhere that Vegemite is made from the yeasty waste products
of beer brewing, but I may be completely wrong about that. Because I
was never a Vegemite kid, I very seldom eat it, but it's one of those
things that Australians tend to have in the store cupboard, and there
are many Australians who wouldn't consider travelling overseas without
a small bottle in their luggage. Every couple of months or so I'll
get a salt craving and have it on toast (as I said above). It's
certainly salty, but you have such a minute amount that it doesn't
really push up your salt intake too much.
J
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Posted by on May 15, 2009, 5:29 am
On Thu, 14 May 2009 22:23:19 -0700 (PDT), Johnno
show/hide quoted text
>I read somewhere that Vegemite is made from the yeasty waste products
>of beer brewing, but I may be completely wrong about that. Because I
>was never a Vegemite kid, I very seldom eat it, but it's one of those
>things that Australians tend to have in the store cupboard, and there
>are many Australians who wouldn't consider travelling overseas without
>a small bottle in their luggage. Every couple of months or so I'll
>get a salt craving and have it on toast (as I said above). It's
>certainly salty, but you have such a minute amount that it doesn't
>really push up your salt intake too much.
>J
I am not sure about vegemite but certainly Marmite is made from yeast
extract. For some reason most people think it is a beef product. I
think both of them have a high salt content, but one is only eating a
smear, not spooning it out the pot.
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Posted by lucille on May 15, 2009, 7:55 am
show/hide quoted text
> On Thu, 14 May 2009 22:23:19 -0700 (PDT), Johnno
>>I read somewhere that Vegemite is made from the yeasty waste products
>>of beer brewing, but I may be completely wrong about that. Because I
>>was never a Vegemite kid, I very seldom eat it, but it's one of those
>>things that Australians tend to have in the store cupboard, and there
>>are many Australians who wouldn't consider travelling overseas without
>>a small bottle in their luggage. Every couple of months or so I'll
>>get a salt craving and have it on toast (as I said above). It's
>>certainly salty, but you have such a minute amount that it doesn't
>>really push up your salt intake too much.
>>J
> I am not sure about vegemite but certainly Marmite is made from yeast
> extract. For some reason most people think it is a beef product. I
> think both of them have a high salt content, but one is only eating a
> smear, not spooning it out the pot.
I think most people think that Marmite and Bovril are the same and I think
Bovril is a meat product. I never tasted vegemite, but if it's similar I
think that too must be ich,ach,ptui.
Lucille
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Posted by Bruce Fletcher (remove denture on May 15, 2009, 8:24 am
lucille wrote:
show/hide quoted text
> I think most people think that Marmite and Bovril are the same and I
> think Bovril is a meat product. I never tasted vegemite, but if it's
> similar I think that too must be ich,ach,ptui.
Marmite is made from yeast extract, a by-product of beer brewing.
Bovril was a meat extract until 2004 when it became a yeast extract
after an export ban on British beef because of fears of mad cow disease
and the beef stock was replaced with a savoury yeast mix. However, in
2006 it returned to its original beef recipe.
show/hide quoted text
Cats like Bovril <http://www.mabot.com/random/bovril>
--
Bruce Fletcher
Stronsay, Orkney UK
show/hide quoted text
<http://claremont.islandblogging.co.uk>
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>> On Thu, 14 May 2009 12:58:56 -0700 (PDT), Johnno
>>> Australians acquire a taste for Vegemite because most of us get it
>>>from the time we first start solid food. I guess my family must have
>>> been a bit unusual, because I never tasted Vegemite until I was an
>>> adult. Just a very thin smear on hot buttered toast gives a salty/
>>> onion/celery hit. Any more than that would be gross. Vegemite has
>>> always been a useful sandwich filling because a small amount goes such
>>> a long way.
>>> J
>> I can't say I like Vegemite (I'm a Marmite person) but I sent some to
>> a person in NB who insisted on trying some right off the knife. Small
>> wonder it didn't taste good, she was too obstinate to try again with a
>> smear on toast or bread. I like a nice grainy roll smeared with Marmite
>> for lunch, the biggest
>> benefit is that basically there are no calories in a smear.
> WEll, we know that no getlewoman would EVER eat off the knife...no, not
> even peas.
> Marmite is superb with toast, crumpets(not as good as butter and pepper),
> fresh-baked crusty bread....or Ryvita as a last resor, that tends to be
> 10pm snack when DH and pups have gone to bed.
> Gill