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going to try marmite. serving advice?

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cdfox7
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28 Jun 2011, 11:47 am

Tequila wrote:
I've never been to Liverpool but I'll be in Merseyside in a couple of weeks. I might visit Liverpool then and check them out. Apparently Liverpool is a cracking night out. :)


Give me a PM before you come around my way as I give a list of some of my favourite real ale pubs in the city centre. I can't go out much now until I moved house. :lol: we got great night life here its perfect for bird watching if you know what I mean now :wink:



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28 Jun 2011, 12:23 pm

cdfox7 wrote:
we got great night life here its perfect for bird watching if you know what I mean now :wink:


Oh, I know what you mean. I probably won't be out at night though because I'm with my mum, so I'll have to not think about any women, ever. Where's my burqa? ;)

I'm sure there's some great tits about. :)



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28 Jun 2011, 5:59 pm

mv wrote:
nostromo wrote:
VEGEMITE!! ! :x :x


nostromo, I actually looked for Vegemite, to do a comparison/contrast, but alas my supermarket does not carry it. Interestingly enough, though, Stop & Shop had a variety of British foods, many of those mentioned by Tequila. Surprising, considering I'm in the middle-class suburbs of Boston. I can probably find Vegemite at a gourmet shop. I shall report back.

Of course, we have a ton of Irish immigrants here in Boston, and that's the same, right? {ducks for cover} :wink:

Apparently the British and Austrlasian Marmites are different things. We have the Australasian Marmite and also Vegemite in our cupboard. I like Vegemite, the rest like the Marmite. Its a contentious issue but Vegemite is better :wink:



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28 Jun 2011, 7:36 pm

nostromo wrote:
Apparently the British and Austrlasian Marmites are different things.


There are three different dishes that can be broadly referred to as being Marmite - two carry the name Marmite:

Marmite UK
Marmite New Zealand/Australia

…and of course Vegemite. I've never had any of the others - I've only had the UK version.



mv
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28 Jun 2011, 7:58 pm

nostromo wrote:
mv wrote:
nostromo wrote:
VEGEMITE!! ! :x :x


nostromo, I actually looked for Vegemite, to do a comparison/contrast, but alas my supermarket does not carry it. Interestingly enough, though, Stop & Shop had a variety of British foods, many of those mentioned by Tequila. Surprising, considering I'm in the middle-class suburbs of Boston. I can probably find Vegemite at a gourmet shop. I shall report back.

Of course, we have a ton of Irish immigrants here in Boston, and that's the same, right? {ducks for cover} :wink:

Apparently the British and Austrlasian Marmites are different things. We have the Australasian Marmite and also Vegemite in our cupboard. I like Vegemite, the rest like the Marmite. Its a contentious issue but Vegemite is better :wink:


Annnnnnnddddd.... tonight I bought some Vegemite! It says it's a Kraft product of Australia (I thought Kraft was strictly US, what do I know?) but it also had a UK address on the label. Anyway, it's similar to Marmite but 1) less salty, 2) more "tangy" and "vegetable-y" (like the tops of celery), and 3) the consistency is different (spreads like Nutella instead of like Hershey's syrup). All in all, I'm pleased. I ate too much though and got a bit of a stomachache. That could have just been the kickboxing after dinner, though...



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28 Jun 2011, 10:28 pm

mv wrote:
nostromo wrote:
mv wrote:
nostromo wrote:
VEGEMITE!! ! :x :x


nostromo, I actually looked for Vegemite, to do a comparison/contrast, but alas my supermarket does not carry it. Interestingly enough, though, Stop & Shop had a variety of British foods, many of those mentioned by Tequila. Surprising, considering I'm in the middle-class suburbs of Boston. I can probably find Vegemite at a gourmet shop. I shall report back.

Of course, we have a ton of Irish immigrants here in Boston, and that's the same, right? {ducks for cover} :wink:

Apparently the British and Austrlasian Marmites are different things. We have the Australasian Marmite and also Vegemite in our cupboard. I like Vegemite, the rest like the Marmite. Its a contentious issue but Vegemite is better :wink:


Annnnnnnddddd.... tonight I bought some Vegemite! It says it's a Kraft product of Australia (I thought Kraft was strictly US, what do I know?) but it also had a UK address on the label. Anyway, it's similar to Marmite but 1) less salty, 2) more "tangy" and "vegetable-y" (like the tops of celery), and 3) the consistency is different (spreads like Nutella instead of like Hershey's syrup). All in all, I'm pleased. I ate too much though and got a bit of a stomachache. That could have just been the kickboxing after dinner, though...

good on you for being adventurous. vegemite is briiliant on hot buttered toast :D



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28 Jun 2011, 10:31 pm

nostromo wrote:
mv wrote:
nostromo wrote:
mv wrote:
nostromo wrote:
VEGEMITE!! ! :x :x


nostromo, I actually looked for Vegemite, to do a comparison/contrast, but alas my supermarket does not carry it. Interestingly enough, though, Stop & Shop had a variety of British foods, many of those mentioned by Tequila. Surprising, considering I'm in the middle-class suburbs of Boston. I can probably find Vegemite at a gourmet shop. I shall report back.

Of course, we have a ton of Irish immigrants here in Boston, and that's the same, right? {ducks for cover} :wink:

Apparently the British and Austrlasian Marmites are different things. We have the Australasian Marmite and also Vegemite in our cupboard. I like Vegemite, the rest like the Marmite. Its a contentious issue but Vegemite is better :wink:


Annnnnnnddddd.... tonight I bought some Vegemite! It says it's a Kraft product of Australia (I thought Kraft was strictly US, what do I know?) but it also had a UK address on the label. Anyway, it's similar to Marmite but 1) less salty, 2) more "tangy" and "vegetable-y" (like the tops of celery), and 3) the consistency is different (spreads like Nutella instead of like Hershey's syrup). All in all, I'm pleased. I ate too much though and got a bit of a stomachache. That could have just been the kickboxing after dinner, though...

good on you for being adventurous. vegemite is briiliant on hot buttered toast :D

yeah, that sounds cool. i haven't ever seen Vegemite in my city, and my Marmite was from the UK.


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29 Jun 2011, 6:50 am

I'm just finishing munching on four pieces of hot toast with Vegemite and butter (spread actually). I always feel like a glass of milk to go with it, so I shall have some.
Now for bed, with a happy tummy.



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29 Jun 2011, 6:53 am

I like to lick it from off of the buttocks of beautiful women


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29 Jun 2011, 7:30 am

Moog wrote:
I like to lick it from off of the buttocks of beautiful women
that sounds like the best dish yet. i just need to find a willing participant. *cheesy marmite smile at mv*


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29 Jun 2011, 7:31 am

hyperlexian wrote:
Moog wrote:
I like to lick it from off of the buttocks of beautiful women
that sounds like the best dish yet. i just need to find a willing participant. *cheesy marmite smile at mv*


Well, I don't know about the beautiful part, but I have buttocks aplenty! Invite your friends! There's acres! Oops, the jar is very teeny tiny...



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29 Jun 2011, 7:37 am

mv wrote:
hyperlexian wrote:
Moog wrote:
I like to lick it from off of the buttocks of beautiful women
that sounds like the best dish yet. i just need to find a willing participant. *cheesy marmite smile at mv*


Well, I don't know about the beautiful part, but I have buttocks aplenty! Invite your friends! There's acres! Oops, the jar is very teeny tiny...
well, we could rename the jar MAMMITE and try it somewhere else :D


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b9
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29 Jun 2011, 7:44 am

Tequila wrote:

Image




well

Image
Shot at 2011-06-29



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29 Jun 2011, 8:22 am

the reason "vegemite" has failed to impress many citizens of other countries is because they have no idea about the strength of the taste, and i am appalled at the lack of education the ambassadors for vegemite provide concerning it's application.

vegemite (i tried marmite once and i did not like it because i first was familiar with vegemite, and since marmite is similar, but not entirely so, my palate rejects it as an "imposter") should be only "smattered" on toast. it should be eaten immediately when smattered onto freshly buttered toast (i use separate knives for the butter and the vegemite with great strictness)). toast with vegemite on it that has "sagged" with a bit of "sogginess" after a minute or so, will be much less pleasant in texture, and therefore also have a less pleasant perceived taste.

the amount of vegemite (or marmite) to spread on a piece of toast is 1 cm cubed for me. i take little snatches of vegemite (like a painter taking small helpings of paints to spread in to their color creations with their spatulas) and i smear it ever so lightly on the toast so that there is not an area large enough on the toast that is devoid of vegemite that i may bite and suffer a mouthfull of boring plain unseasoned toast, and no areas where the vegemite is more than about .5 mm thick with a coverage of more than 60% of the bite area.

whatever.

i also use vegemite as a salt substitute in some dishes i prepare.
i know the saltiness of vegemite compared to the saltiness of pure table salt. pure table salt is saltier than vegemite, but the taste of the same amount of vegemite is stronger than salt.

if i remove the "salt factor" from my mental composition of my taste sensation of vegemite, there is another taste that is clearly not classifiable as salty or sweet or sour or bitter that is the residue.

maybe this is the "unami" type of taste mixed with minute, and differing proportions of the other taste sensations (except salt which i removed from my speculation before i considered the remainder that i am now appraising).

so in soups and gravies and meatballs and casseroles etc, that is.. almost any dish that requires the addition of salt, substitute that amount of salt with the correct ratio of vegemite, and you will not only have fulfilled the "salt requirement" aspect of the recipe, but you will have added a new taste as well (that is the other tastes in vegemite that are unrelated to saltiness).

i am rather entwined in some other thoughts at this stage, so i shall sign off here on this post



mv
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29 Jun 2011, 8:37 am

hyperlexian wrote:
mv wrote:
hyperlexian wrote:
Moog wrote:
I like to lick it from off of the buttocks of beautiful women
that sounds like the best dish yet. i just need to find a willing participant. *cheesy marmite smile at mv*


Well, I don't know about the beautiful part, but I have buttocks aplenty! Invite your friends! There's acres! Oops, the jar is very teeny tiny...
well, we could rename the jar MAMMITE and try it somewhere else :D


As luck would have it, I got acres there, too! Yum, MAMMITE...



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29 Jun 2011, 9:00 am

b9 wrote:
the reason "vegemite" has failed to impress many citizens of other countries is because they have no idea about the strength of the taste, and i am appalled at the lack of education the ambassadors for vegemite provide concerning it's application.

vegemite (i tried marmite once and i did not like it because i first was familiar with vegemite, and since marmite is similar, but not entirely so, my palate rejects it as an "imposter") should be only "smattered" on toast. it should be eaten immediately when smattered onto freshly buttered toast (i use separate knives for the butter and the vegemite with great strictness)). toast with vegemite on it that has "sagged" with a bit of "sogginess" after a minute or so, will be much less pleasant in texture, and therefore also have a less pleasant perceived taste.

the amount of vegemite (or marmite) to spread on a piece of toast is 1 cm cubed for me. i take little snatches of vegemite (like a painter taking small helpings of paints to spread in to their color creations with their spatulas) and i smear it ever so lightly on the toast so that there is not an area large enough on the toast that is devoid of vegemite that i may bite and suffer a mouthfull of boring plain unseasoned toast, and no areas where the vegemite is more than about .5 mm thick with a coverage of more than 60% of the bite area.

whatever.

i also use vegemite as a salt substitute in some dishes i prepare.
i know the saltiness of vegemite compared to the saltiness of pure table salt. pure table salt is saltier than vegemite, but the taste of the same amount of vegemite is stronger than salt.

if i remove the "salt factor" from my mental composition of my taste sensation of vegemite, there is another taste that is clearly not classifiable as salty or sweet or sour or bitter that is the residue.

maybe this is the "unami" type of taste mixed with minute, and differing proportions of the other taste sensations (except salt which i removed from my speculation before i considered the remainder that i am now appraising).

so in soups and gravies and meatballs and casseroles etc, that is.. almost any dish that requires the addition of salt, substitute that amount of salt with the correct ratio of vegemite, and you will not only have fulfilled the "salt requirement" aspect of the recipe, but you will have added a new taste as well (that is the other tastes in vegemite that are unrelated to saltiness).

i am rather entwined in some other thoughts at this stage, so i shall sign off here on this post

thank you for that thorough and excellent description. i shall try it when cooking dishes that require seasoning. i have yen to use it when seasoning meatballs and such.

something just randomly occurred to me about the taste. it was reminding me of something but i couldn't place it.... i finally realized it slightly reminds me of salty black bean paste that i use in chinese cooking.


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