SWMBO & I don't mind peanut butter & honey sandwiches. SWMBO sometimes has it with bananas, which I consider to be a fruit that is good by itself, but can ruin anything else.
Printable View
SWMBO & I don't mind peanut butter & honey sandwiches. SWMBO sometimes has it with bananas, which I consider to be a fruit that is good by itself, but can ruin anything else.
I will admit to having dabbled in the PB&J world once or twice; it's not too bad but not somewhere I go often.
I only really go for three types of sandwich filling:
1. Marmite.
2. Ham, lettuce and tomato with crinkle cut salt & vinegar chips.
3. Pork dripping, oh yeah! The tastiest coronary causer you'll ever come across.
Vegemite, avocado and blue cheese under the grill :please2:
going out total left field but then my tastes have always been different.
Have you every tried vanilla Ice cream and pour chilli sauce over then mix through :oo: mates who have scoffed have admitted it was enjoyable...different but not totally offensive.:D
so planning on home made ice cream and vegemite..:oo: if I survive I'll let you know my thoughts. it will kill the carona virus if nothing else.
Quote:
Originally Posted by Tonyz
Think I will stick to Para Liqueur Port on icecream.
1947 Seppelt Para Liqueur Port (738ml) - Australian
Most of the important information is in SOME of the preceding posts. I think the reason it gets strong responses from Americans is it's not sweet and the flavour is very strong. If you spread it thickly it's hard to eat, especially if you were expecting a sweet taste.
My understanding is a previous owner of the brand added folate to the formula, and it's content is now so high the american regulators took exception to it. I THINK it's high in B group vitamins hence the claim of health benefits. It is to australians possibly what hot dogs and key lime pie is to americans.
Most people in australia butter their toast and sandwiches as a matter of course. I am told americans don't. If you want to try vegimite get a small quantity, spread some butter on toast and then add a near translucent layer of vegimite. That's your best first step. Then add some to a cup of hot water as you would make up bonox or similar and see if you like drinking it.
It's a bit like country music. Seems your more likely to like it if you were raised with it...There is nothing miraculous about vegimite.
Pav on the other hand....
I went out to the mailbox about 10 minutes ago and there was a 220g jar of Vegemite!
I just finished eating a piece of buttered toast with about 1.5g of Vegemite, so here are my first impressions:
The first bite only gave me an intense taste of salt, but an aroma somewhat like bacon. Next bite I tasted something like sardine with a bit of soy sauce. The the third bite really punched up the umami, and the saltiness subsided a little. Each bite was getting bigger and I finished the toast with the fourth bite. By that time I could taste/smell bacon, fish sauce, mushroom, and soy sauce. I was expecting some beer/bread/yeast flavors but didn't get any of that. I guess I'll just have to keep trying until I do.:U
As I type this I'm getting a glutamic acid tingle on my lips and the side of my tongue. I'm sure I'll have some more toast tomorrow. I like this stuff. I need to do another brown rice and quinoa pilaf soon so I'll try substituting Vegemite for the mushroom bouillon.
Quote:
Originally Posted by dmorse
Well, Dave, if you can get all that out of four bites of vegemite then you definitely have a future in wine journalism.
Now try Marmite :DQuote:
Originally Posted by dmorse
You’ve heard of QANTAS and Jetstar, believe me, Vegemite is QANTAS, Jetstar and all of the wannabes are Marmite, Bonox etc.
IMHO.
That's exactly what Amazon wanted me to do. I almost added it to my order. Maybe next time.Quote:
Originally Posted by Chief Tiff
Quote:
Originally Posted by dmorse
From a Vegemite eater as a boy, I tried Marmite many many years ago and yuk!!
Stick with the new found taste sensation of Vegemite.....
Agreed. Eating Sanitorium-brand Marmite is the equivalent to flying with Jetstar.Quote:
Originally Posted by Bob38S
Nibbling on real Marmite on the other hand would be comparable to first-class travel on an Emirates A380.
somewhat crass but relevant cross-over from the COVID-19 thread is worth a watch. YouTube
Quote:
Originally Posted by dmorse
Don't bother = its strictly for Poms.
And those with a more sophisticated palate.Quote:
Originally Posted by GraemeCook
(or functional taste buds :D:D:D)
It's a bit long winded, but very well presented bit of bogan humour!Quote:
Originally Posted by poundy
Last time I tried Marmite I had to find some week old road kill to lick to get the Marmite taste out of my mouth.
It’s ok to hate Marmite, they advertise it that way!
First I am greatly appreciative of a fellow forumite that sent me a tube of Vegemite. Interesting enough on the customs declaration form it was listed as Vegemite.
I've tried it two mornings in a row on my English Muffin. I don't think that I'm putting enough Vegemite on the muffin. I've increased each morning. While I am acquiring a taste for Vegemite, I don't think it will ever be a favorite. I mean it is good but not the greatest thing on earth. Maybe a few more days will tell.
I have noticed that Vegemite is salty but it hasn't raised my blood pressure by any appreciable amount. I take the blood pressure every morning for my cardiologist.
Good on you Rich for giving it a go, many are reluctant to try anything new and tend to dismiss having a go.
If I could make a suggestion, try putting a slice of cheese on the Vegemite rather than just the Vegemite on your muffin. Not totally sure how it will go with the “orange” American cheese but the “yellow” cheese is what we use.
You also may like to try if the weather is cold, putting a teaspoon of Vegemite into boiling water. A refreshing warm up on a cold winter’s night.
Vegemite on buttered weetbix was given to us as kids in school lunches. Quite tatsy. Very dry to eat.
An American English Muffin is hardly close to buttered Australian toast! Rich, I'd suggest you try it on a single slice of toasted sandwich thickness sourdough bread.
I love all of you blokes. Trying to convert this Yank into being a true Australian.
BTW - I did try to emigrate about 45 years ago. I talked to the embassy in Los Angeles (I think that is where it was, Maybe Washington) They told me that there was no need for computer programmers then. Oh well.
I'm not a huge fan of any type of sour dough bread. Don't know why but it just isn't to my pallet. I have been putting imitation butter (margarine) on the English muffin before the Vegemite. I think that I will try cheese.
Should I melt the cheese on top of everything?
Buttered toast with vegemite and melted cheese under the grill is a favourite of our grandchildren.
An alternative is butter toast with vegemite and a generous spread of mashed avocado not grilled.
Melted cheese or not is a personal taste thing, we like it either way.
Still not sure about the American cheese just don’t have it wafer thin.
Margarine? Bleugh!Quote:
Originally Posted by rrich
Don’t stuff around with artisan breads, just plain white sliced from the supermarket is how the overwhelming majority of Aussies eat their Vegemite.
If you have a sandwich press that allows you to hold the lid at a specific height then by all means try a single slice of bread spread with BUTTER, then Vegemite, then grated cheddar cheese. Toasted on the bottom, golden brown cheese on the top and still soft in between.
If you’re still finding the taste a bit “meh” then see if you can pick up some Marmite :rolleyes:
I never understood the US obsession with sourdough bread until I went to the States and tasted their plain white sliced bread from the supermarket. The amount of salt and sugar used in 'standard' breads was alarming :yuk:Quote:
Originally Posted by Chief Tiff
Things have got better over the years. Some supermarkets like Wholefoods specialize in artisanal style breads which are more like our breads but generally I found sourdough to be a safe bet.
Real butter rather than axle grease is also a requirement for a good sandwich. :winksmiley02: Don't get me started on what comes out sometimes when you order 'a sandwich'! (I do miss 'Man vs Food' series on TV though) :1eye:
Funny thing, that. About 50 years ago when I was at the bottom of the totem pole at work, the opportunity arose for someone from our department to attend a Fortran course. No one wanted to go on it because they all thought computers would be a nine day wonder. It came down to me and I grabbed it with both hands. Doing that 2 week course made a huge difference to my career - it got me jobs that I would have had to wait years for otherwise, and took me to places I would never have seen otherwise.Quote:
I did try to emigrate about 45 years ago. I talked to the embassy in Los Angeles (I think that is where it was, Maybe Washington) They told me that there was no need for computer programmers then. Oh well.
Oh goodness, YES! There were one or two of the places that I had actually eaten at.Quote:
Originally Posted by Fuzzie
There was another show, on PBS. I think it was 'Diners of Pennsylvania'. We had flown into Pittsburgh and spent the night near the airport before driving a few hours north where the in-laws lived. (The funeral of my absolute favorite, the MIL. NOT) We are driving the back way from the airport to Route 8 to go north. I see this diner and slam on the brakes to turn saying, "Thee is where we're going to breakfast." Nothing but static from SWMBO. When she asked, I just said, "It was on PBS." As we were leaving, SWMBO says, "That was really good." We ate enough so that we didn't eat another meal for the day. And we still left what we couldn't eat.
Alex,
Oh goodness. FORTRAN II and then FORTRAN IV. McCracken knew it all and you could learn it from the books.
About all I ever used FORTRAN for was to do something quick and dirty. My expertise was assembler and OS code.
McCracken was THE book. We used a lot of FORTRAN, and I suspect it's still in use on a lot of legacy models that I worked on. Also used a lot of DBase II & III, HP Basic & HPGL, as well as drivers for various plotters & digitisers.
You mean this one?
Attachment 470978
From the lower shelf under the woodworking books.... :2tsup:
It was also good for an OS. At least Primos (and presumable Multics)
The very same.
I seem to recall, Whitlam I think it was, in teh 70's decided computers had no future so encouraged our blossoming computer industry to shut down and go do something useful...
You know Leyland was turning a profit when in the early 80's the government of the day PAID them to shut down and lay off all their workers in aus....
Ooooow, and it make me wonder....
Quote:
Originally Posted by damian
Perhaps you could provide some references to these momentous events.
YES! The very book.Quote:
Originally Posted by Fuzzie
PRIMOS = MEH. Might have been the machine itself, but. The PRIMOS did have one good security feature. When you logged in, the banner says
"Hello user name, your last login was date and time." If it said last night at 2 AM, and you knew you didn't, you knew your login had been compromised.
But then I was a Scope 3.3, OS8, RT-11 and RSX-11 nerd.
LOL!
OK, back on topic.
Vegemite on English Muffin with margarine (Apologies to dairy farmers) and a slice of melted Swiss (with the holes) cheese.
WOW! That was really good. I understand why school kids would really go for that.
I think that I will save the half tube that is left for when SWMBO buys some white bread and have sandwiches. I mean why waste it for breakfast.
Duplicate post - Deleted
Forum seemed to go to lunch about the time I posted. I got the "Do you want to leave" and I said cancel and reposted.
For lunch yesterday I had a peanut butter, bacon, egg, and cheddar sandwich with Vegemite replacing my usual mustard. It was very good. LOML even liked it, and she doesn't like peanut butter.
I forgot to try it in the last batch of brown rice and quinoa I made. My rice cooker died and I was preoccupied with adjusting the recipe to the new pressure cooker I bought as a replacement. Maybe next time.