Food from around The World

Urbane Guerrilla · 11-15-2007, 11:47 PM

Vegemite has to be handled properly: you can't smear it on as thick as you would jam. Its intense flavor has to be kept dilute. I like to butter the toast first, then the very thin spreading of Vegemite.

Vegemite does make a pretty fair buillon substitute, as salty as it is. Definitely put onions and carrots with it to round out the broth.

ZenGum · 11-16-2007, 02:20 AM

I've remembered that the key to the recipe is to get people to try it before you tell them what's in it.

Buggered that up

11-15-2007, 11:47 PM	#1
Urbane Guerrilla Person who doesn't update the user title Join Date: Jul 2002 Location: Southern California Posts: 6,674	Vegemite has to be handled properly: you can't smear it on as thick as you would jam. Its intense flavor has to be kept dilute. I like to butter the toast first, then the very thin spreading of Vegemite. Vegemite does make a pretty fair buillon substitute, as salty as it is. Definitely put onions and carrots with it to round out the broth. __________________ Wanna stop school shootings? End Gun-Free Zones, of course.

11-16-2007, 02:20 AM	#2
ZenGum Doctor Wtf Join Date: Oct 2007 Location: Badelaide, Baustralia Posts: 12,861	I've remembered that the key to the recipe is to get people to try it before you tell them what's in it. Buggered that up __________________ Shut up and hug. MoreThanPretty, Nov 5, 2008. Just because I'm nominally polite, does not make me a pussy. Sundae Girl.

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