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 When I was very young, I developed a great love for Vegemite. You may think this odd, since I grew up in the US and not Australia, where this wonderful item hails from. However I was fortunate enough to be exposed to it, and thus I have been enjoying my morning toast spread with a thin layer of butter and then a thicker layer of Vegemite for many, many years. Breakfast is simply not the same without it. Vegemite is, of course, a yeast extract spread. It is made by taking the spent yeast from beer making, washing it of impurities, and then steeping it in water where it breaks down into its constituent proteins. It is then centrifuged, vacuum concentrated, and flavoured with celery, onion, and plenty of salt. I've tried lots of other yeast extracts, but none are the same. Unfortunately, the one thing Vegemite does not do is make a very nice hot drink. For that we must turn to  Bovril is what makes sporting events in the cold possible. It is what helped us defeat the Hun in two world wars. It is a manly drink which keeps hair on your chest. Made by pressure cooking beef carcasses and combining that broth with dehydrated meat powder, then concentrating the whole thing and flavoring with a bit of vegetable extract, Bovril is almost the only thing I want to or will drink when it is snowy and terrible outside. Unfortunately, it is nearly impossible to get in the United States these days, so I've taken to using an analogue made in North Carolina called Bovrite which is almost but not quite as good. In this thread let us talk about the dark pasty extracts you enjoy, and if you don't enjoy dark pasty extracts then let those of us who do change your mind because they are very good.
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Dec 11, 2014 22:42
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| # ? Apr 28, 2024 17:05 |
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I was ignorant of Bovril until I saw it featured on an episode of Top Gear. I was hungry at the time and so so envious of James May drinking that hot delicious beefy goodness in the snowy Norwegian cold that I've wanted to try it ever since. As I reside in NC, could you tell me a bit about Bovrite?
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Dec 11, 2014 22:50
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I buy it on amazon. It's got a bit too much celery flavor for my taste, but it does the trick since we can't get Bovril reliably in the States.
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Dec 11, 2014 22:55
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Hot Bovril spiked with a good glug of sherry is wonderful when making wreaths in a wood stove heated barn on a snowy evening. Or during a meal break while night snowshoeing. Or anytime you need a bracer while outdoors in brisk weather, really. And if there is a USian knockoff that I can reasonably order without nagging the local Scot to have his parents drag over the pond on their next visit, then awesome  E: I've heard a few South Africans swear by Bovril on toast, but I prefer molasses as my crotchety old person breakfast toast goop. Butch Cassidy fucked around with this message at 23:13 on Dec 11, 2014 |
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Dec 11, 2014 23:11
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I've tried Vegimite, it's just something I cant get over. Some primal disgust I have, triggering the lizard brain. And I drank straight up fermented yak butter tea once and didn't even vomit a little. This was in the SAME HOUR. btw, Nassau Community College had some fantastic Culture Festival days back when I went. I do want to try Bovril though. I already like a mug of hot chicken stock for a hearty breakfast when I make it fresh and it's been simmering overnight.
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Dec 12, 2014 03:10
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Mr. Wiggles posted:Unfortunately, the one thing Vegemite does not do is make a very nice hot drink. Suspect Bucket posted:I've tried Vegimite, it's just something I cant get over. Some primal disgust I have, triggering the lizard brain. I also really like peanut butter with Vegemite. It sort of combines to not taste like either thing does on its own but makes a new hybrid flavour. And Vegemite, cheese and tomato sauce (ketchup) on toast is nice occasionally.
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Dec 12, 2014 06:36
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So where do you buy your Vegemite in the US? Cost Plus World Market sells it here in San Diego, but it's not as cheap as I feel like I would like it to be.
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Dec 12, 2014 07:11
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Yeah, world market. The problem with them though is that they only sell the 220 gram jars. There used to be an import store that sold the 1 kilo jars and that owned bones.
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Dec 12, 2014 07:22
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You people should all be ashamed of yourselves   
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Dec 12, 2014 08:59
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It's been a while since I tried either (both are collecting dust in the pantry) but IIRC Marmite is the more concentrated one?
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Dec 12, 2014 10:32
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Marmite is the more disgusting one. I'm all about Vegemite. I like to make cheesies by toasting a vegemite and cheese open sandwich under the grill. The heat alters the taste of the vegemite slightly. It's very good.
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Dec 12, 2014 14:20
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Bob_McBob posted:You people should all be ashamed of yourselves
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Dec 12, 2014 15:17
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 I have English Marmite and Australian Vegemite. They're pretty close, but the Marmite has a more pungent face-souring punch to it. Vegemite being slightly milder, I can taste more hints of savory flavors.
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Dec 12, 2014 18:12
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Marmite is good, though more "vegetably" than Vegemite. It's also more syrupy, and thus harder to spread.
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Dec 12, 2014 18:41
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I remember reading that New Zealand Marmite is different again? As an ex-pat, I've resorted to making Aussie style meat pies from scratch at home. I like to put a bit of Vegemite in when making the meat filling.
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Dec 13, 2014 00:11
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American, been eating Vegemite/Marmite in small quantities (a small jar tends to last me a year) ever since the Iraq War, where an Australian gave me an Aussie MRE and it had this toothpaste-like tube of Vegemite on it. I loved it on the military MRE crackers, and when I went back to the US on a Navy ship we stopped in Australia, and I bought more Vegemite and water biscuits there. Ever since then I keep a little around the house, and usually I eat it by toasting bread, spreading a little olive oil on it, and then a thin layer of Vegemite or Marmite. Occasionally I use it to add some savory to soups or rice. For a while I was doing vegan as a personal challenge, so I started choosing Marmite because unlike the others it has B12 in it, which is otherwise really hard to get in a vegan diet. I think it's great stuff, a really strong umami flavor condensed into an easy format.
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Dec 13, 2014 03:07
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I got a jar of Vegemite from an Australian goon in a GBS snack exchange. It's good on buttered toast. The Aussie who sent it said it's good for making grilled chicken: dilute with some hot water and brush it on the chicken before it goes in the oven. I ate it all on toast before I tried that. Here, I have found a store that sells UK Marmite, and it's good too. Thin layer on really browned toast is the way to go.
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Dec 13, 2014 21:22
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The other day I was talking about vegemite, and how after making a roast lamb or beef, you collect the juices in the tray, whack the tray over the stove, throw some flour in and water and make gravy, with the finishing touch being vegemite put in as well. It never makes as nice gravy without the vegemite. HOW DOES THE REST OF THE WORLD MAKE GRAVY!??!
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Dec 13, 2014 22:09
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teacup posted:The other day I was talking about vegemite, and how after making a roast lamb or beef, you collect the juices in the tray, whack the tray over the stove, throw some flour in and water and make gravy, with the finishing touch being vegemite put in as well. It never makes as nice gravy without the vegemite. Worcestershire instead of vegemite is how I've always done it.
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Dec 13, 2014 22:40
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Promite > Vegemite - the eternal debate. I use it to make the best grilled cheese toast too. Never tried using it to finish off gravy though, will try that next time I roast. 
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Dec 13, 2014 23:34
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How does promite differ from vegemite and marmite? I've had both of those, but not promite. I really like yeast extracts. I put vegemite into soups and things all the time, too. It's a different flavor from fish sauce, but similarly adds quite a bit of umami.
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Dec 14, 2014 02:52
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I prefer Marmite of all the mites, I like it best on buttered toast (you can mix the butter and 'mite before spreading if you want to and are a sensible person who keeps butter at room temperature.) It's good with cheese and pickles on toast, too. It's not bad in stir-fried rice, but you have to cut back on salt from other ingredients. Once a year or so I'll buy a package of Pilsbury crescents and spread them with Marmite, a piece of cheddar, <whatever else> roll them up and bake them. Triple-bleached for your protection!
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Dec 14, 2014 03:35
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SymmetryrtemmyS posted:How does promite differ from vegemite and marmite? Promite is really sweet. It's awful.
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Dec 14, 2014 04:59
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teacup posted:The other day I was talking about vegemite, and how after making a roast lamb or beef, you collect the juices in the tray, whack the tray over the stove, throw some flour in and water and make gravy, with the finishing touch being vegemite put in as well. It never makes as nice gravy without the vegemite. Soy sauce, stock or powdered bouillon. Any source of glutamate works.
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Dec 14, 2014 13:19
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Bob_McBob posted:You people should all be ashamed of yourselves This guy has a correct opinion. Anyone else ever tried Natex? It claims to be a low-sodium alternative to *mite. I believe it is the single most disgusting thing I have ever put in my mouth.
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Dec 14, 2014 17:55
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But... salt is one of the points of eating it. That's like low sodium soy sauce or something.
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Dec 14, 2014 19:04
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Vegemite and butter on toasted crumpets is one of the most comforting foods ever. gently caress the haters.
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Dec 15, 2014 11:41
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Mr. Wiggles posted:
lol if you don't make loving bonox over bovril
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Dec 15, 2014 11:58
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Mr. Wiggles posted:
lol if you don't make loving bonox over bovril
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Dec 15, 2014 12:13
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e: double post
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Dec 15, 2014 12:13
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If you drank bovril instead, you would have the resolute strength of character to not double post.
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Dec 15, 2014 15:43
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Tiggum posted:Promite is really sweet. It's awful. That sounds awful for the usual uses, but better in a soup or gravy. Have you cooked with it at all? E: that is, assuming you mean sweet for a yeast extract. Sugary vegemite sounds like the devil. E: E: I really like *mites in golden gravy, which is a creamy sauce made primarily with nutritional yeast. It adds a nice meatiness to the otherwise velvety, slightly cheesy sauce SymmetryrtemmyS fucked around with this message at 21:36 on Dec 15, 2014 |
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Dec 15, 2014 21:33
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Vegemite on buttered toast is great but adding some sliced avocado on top takes it to another level.
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Dec 15, 2014 23:51
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I may find a *mite soon to try. Does it need to be refrigerated? I'd think not, maybe, but I'd like to know beforehand.
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Dec 16, 2014 01:10
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Manuel Calavera posted:I may find a *mite soon to try. Does it need to be refrigerated? I'd think not, maybe, but I'd like to know beforehand. No, there's so much salt that any bacteria will die of thirst
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Dec 16, 2014 01:24
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That's what I'd assumed! Just wanted to confirm though, thanks.
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Dec 16, 2014 01:57
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GiantAmazonianOtter posted:Vegemite and butter on toasted crumpets is one of the most comforting foods ever. gently caress the haters. Vegemite and butter is the only thing to put on crumpets. Anything else is a wasted opportunity.
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Dec 16, 2014 04:09
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Tiggum posted:Vegemite and butter is the only thing to put on crumpets. Anything else is a wasted opportunity. clotted cream would like a word with you
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Dec 16, 2014 19:09
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Bertrand Hustle posted:clotted cream would like a word with you And currant jam.
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Dec 17, 2014 03:27
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| # ? Apr 28, 2024 17:05 |
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I've seen Marmite sold in alongside baker's yeast in US supermarkets, since nobody here has any idea what the gently caress it is. I can't remember when or how I started liking it, but I was a huge Angophile growing up, and it was an English Thing. Vegemite's okay, and the spreadability is a plus, but I've never gotten over its earwax-like consistency.
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Dec 18, 2014 04:59
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