Printable View
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....