Buckshot Bear Posted January 22 Posted January 22 Guys guys guys......wayyyyy too much!!!!!!!!!!!!!!!!!!! 3 Quote
Pat Riot Posted January 22 Posted January 22 I have never tried Vegemite. When he said “yeast extract” that pretty much did it for me. I will not be trying it. Not because I am afraid of the taste, but because yeast and fungi, mushrooms and such, really messes up my system. The guy on the right was quite dramatic. Sickeningly dramatic. Pun intended. Somebody oughta shove a water bug in his mouth so he could just self destruct on video. If I were sitting next to him and he made those sounds I might have knocked his arse out. 2 2 Quote
Subdeacon Joe Posted January 22 Posted January 22 They each spooned out enough to slather on a 3# pork loin roast. 2 1 Quote
Chickasaw Bill SASS #70001 Posted January 22 Posted January 22 IF ya got a big bottle of good bourbon , ya can wash the nasty taste out ya need at least a quart CB 🤣 1 1 4 Quote
Subdeacon Joe Posted January 22 Posted January 22 I treat it like I do the Better Than Bouillon broth bases or Knorr Bouillon Powder. I wouldn't eat at spoonful of either of those, but used properly, they're great. The usual way I see Vegemite or the UK version, Marmite, used, is basically as a compound butter on toast. In the Viands and Victuals thread I posted some Vegemite receipts a while ago. 2 Quote
watab kid Posted January 23 Posted January 23 OK , if it dont grow in the ground and you can eat it - if it dont grow on trees and you can eat it , if it done get skinned and or defeathered and you can cook it and eat it im not in favor - stuff in a jar im really picky abut - i like peanut butter and pickles and olives , bryond that dont offer me the jar Quote
Subdeacon Joe Posted January 23 Posted January 23 https://whatscookingamerica.net/history/vegemitehistory.htm 1 Quote
Painted Mohawk SASS 77785 Posted January 24 Posted January 24 Goodly amount of butter on bread or toast with not so much vegemite...acquired taste fer' sure ,,,I love it !! 2 Quote
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