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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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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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