rld (02/17/83)
It sounds EXACTLY like what I know as "Marmite" in Britain. I have tried it, and found it salty and yuccy. The natives apologise that it is an acquired taste. I knew one fellow who smeared it thickly on sliced bread. I Think you can find it in some supermarkets in the Exotic Foreign Delicacy section. It comes in little (in the U.S., bigger in the U.K.) round jars with screw-top lids with yello paper label. A similar product, Bovril, is made (supposedly) from Beef extract. Bob Duncanson BTL PY 2e-334 x2208 pyuxdd!rld
hutch (02/18/83)
I have just at this very moment, a jar of marmite sitting here before my very terminal. I will describe it as I try it out. It looks like brown shoe polish, as I smear some on a crumpet (snob, snob) with a plastic spoon (plebe, plebe). Smells very much like beef stock. Ingredient list says "Yeast Extract, Salt, Carrots, Onions, and Spices" and the stuff is made by Bovril Canada Inc. Suggested serving size is 1 Tablespoon, which seems like a LOT to me, so I won't use that much. Tastes rather like salty, strong onion stock, reminiscent of the very strong concentrated drippings from a roast cooked with onions. Not bad, though I can see how someone might not like it. Should be an excellent spice. Not afraid to risk my taste buds in the service of net-kind, Steve Hutchison ... decvax!tektronix!tekmdp!dadla!hutch
CAD:newton (02/20/83)
#R:pyuxdd:-18600:ucbcad:12900001:000:1492 ucbcad!newton Feb 19 20:20:00 1983 Now wait just a bloody minute, mate. I happen to be a bloody Australian and I want to set the bloody record straight on Vegemite sammies. I ate Vegemite sammies ~3days a week (or as often as me mum had a bloody hangover) for school lunch for fifteen bloody years. I still have care packages of Vegemite & Aussie tea (you bloody septic tanks have no concept of what the word "tea" means to a cono-bloody-seur tea sculler) sent to me regular. Marmite is the pommie bastards' ripoff of a traditional Aussie food (the fact that Vegemite HAPPENS to be made by that bloody a'merkin company Kraft is irreverent here). Vegemite is ALWAYS made from yeast. Marmite & Boveril are traditionally made from bloody cow scraps, though they have tried to imitate our second most important national food on occasion. Boveril is a bloody DRINK, mate! NOBODY spreads that stuff on anything, although me mate says it makes a good fly repellent if ya smear it on ya bloody face. Yer mix Boveril with hot water & drink the bloody brew. The secret to Vegemite on a crumpet in the morning for brekkie is to put the butter on first then sort of stir the Vegemite into it until its sort of like marble. Yum! So don't listen to the pommie bastards, get yerself a few tubes and half a duz Vegemite sammies, grab a cupple-a snags and ave a barbie at the beach. Before ya know it you'll be true-blue and chundrin in the good 'ol South Pacific Sea! (p.s. the most important national food is a bloody meat pie'n dead horse)
neil (02/23/83)
Come on Aussie come on Lenny(Ex Sydney)
neil (02/23/83)
>From neil Tue Feb 22 23:02:09 1983 remote from sfucmpt
To: ubc-visi!uw-beave!microsof!decvax!harpo!eagle!mhuxt!mhuxa!mhuxh!mhuxm!pyuxjj!pyuxdd!rld
Vegemite is an acquired taste. To describe it as being salty and yuccy
is quite funny because thats the exact phrase I use to describe Marmite.
Gourmet Aussie.cass (02/25/83)
Not to stir up the subject again, but the Washington Post printed an address
last week for Australasia Ventures, a source for "Australian mild ginger
products" as well as Vegemite (about 12.00 for 24 oz.):
Australasia Ventures
3100 Airway
Suite 106
Costa Mesa, CA 92626
Enjoy?
{RJC}