GeddysMullet Posted February 18, 2013 Share Posted February 18, 2013 I prefer Marmite to Vegemite. One of the few things I really miss now that I don't eat bread is toast with butter and Marmite. Now I put butter and Marmite on rice instead. Yum! Marmite also works very well as a seasoning for stews and broths (and chilis!). Love the stuff! 1 Link to comment Share on other sites More sharing options...
ILSnwdog Posted February 20, 2013 Share Posted February 20, 2013 (edited) You know, I have only ever seen one jar of vegemite in the store. This one, by Kraft: http://whatscookingamerica.net/History/Vegemite.jpgWhy in the world would someone buy yeast extract? I thought yeast extract was bad? Why else would they make Monistat? Edited February 20, 2013 by ILSnwdog 2 Link to comment Share on other sites More sharing options...
Tombstone Mountain Posted February 20, 2013 Share Posted February 20, 2013 You know, I have only ever seen one jar of vegemite in the store. This one, by Kraft: http://whatscookingamerica.net/History/Vegemite.jpgWhy in the world would someone buy yeast extract? I thought yeast extract was bad? Why else would they make Monistat?yet another reason you should be president...funny stuff. Link to comment Share on other sites More sharing options...
ILSnwdog Posted February 20, 2013 Share Posted February 20, 2013 You know, I have only ever seen one jar of vegemite in the store. This one, by Kraft: http://whatscookingamerica.net/History/Vegemite.jpgWhy in the world would someone buy yeast extract? I thought yeast extract was bad? Why else would they make Monistat?yet another reason you should be president...funny stuff.My State Of The Union Address would have a two drink minimum. :) Link to comment Share on other sites More sharing options...
ILSnwdog Posted February 20, 2013 Share Posted February 20, 2013 Wow, that chili looks great!! Even that bay leaf would be tasty!! I'm not surprised about the cocoa / chocolate deal in chili. And, cinnamon too... I think those are actually traditional Mexican flavour combinations??? Not sure... The earliest known recipe for "Cincinnati chili" is Macedonian, and it was copied quite a bit in the mid 20th century. Empress Chili was the first, then Skyline, Gold Star, etc. I wish there were more Greek, Macedonian, Turkish, and Near Eastern cuisine in my area....which is 90% pizza and Mexican. I......NEED........SOMETHING ELSE!!! :o :oI bet you have no problem finding a fish fry though. Link to comment Share on other sites More sharing options...
CygnusGal Posted February 22, 2013 Author Share Posted February 22, 2013 (edited) You know, I have only ever seen one jar of vegemite in the store. This one, by Kraft: http://whatscookingamerica.net/History/Vegemite.jpgWhy in the world would someone buy yeast extract? I thought yeast extract was bad? Why else would they make Monistat? :LMAO: Thanks, ILS. Yer funny... My curiosity is really piqued now. Next trip to the store...time has been of the essence lately. Need more hours in day... I'll get some Monistat, too. Edited February 22, 2013 by CygnusGal Link to comment Share on other sites More sharing options...
CygnusGal Posted February 23, 2013 Author Share Posted February 23, 2013 ^^Yes. Just spread a microscopic thin amount on some buttered toast. Or, if you like tomatoes and avocado, you can make a sandwich out of it by spreading butter on two pieces on toast and layering on the tomatoes and avocado.Thanks. I'll pick up a jar tomorrow. :)Marmite acquired and taste test completed. I tried it on lightly toasted whole grain wheat bread with butter and a thin layer of marmite. I liked it - rather salty, but an interesting flavour. I tried a very small amount on the tip of the butter knife. Quite strong, I can see why only a thin layer is required. Yeasty, so it reminds me of beer. That's good. I like marmite and I'll be curious to see where (if?) it fits in some of my recipes. :ebert: Thanks, Janie! :) 1 Link to comment Share on other sites More sharing options...
Janie Posted February 25, 2013 Share Posted February 25, 2013 ^^ :banana: Yah, if you like beer, you should like vegemite, right!? I bet if they threw that into their ad campaign the stuff would start flying off the shelves. 2 Link to comment Share on other sites More sharing options...
CygnusGal Posted February 25, 2013 Author Share Posted February 25, 2013 ^^ :banana: Yah, if you like beer, you should like vegemite, right!? I bet if they threw that into their ad campaign the stuff would start flying off the shelves.I do love beer. :yay: beer! Beer. It's what's for breakfast! ;) I don't really drink beer for breakfast...okay, well maybe on summer vacation, sometimes... Link to comment Share on other sites More sharing options...
Digital Man Posted February 26, 2013 Share Posted February 26, 2013 ^^Yes. Just spread a microscopic thin amount on some buttered toast. Or, if you like tomatoes and avocado, you can make a sandwich out of it by spreading butter on two pieces on toast and layering on the tomatoes and avocado. Just make sure you smile when you give this sandwich to someone else... Link to comment Share on other sites More sharing options...
Running Rebel Posted February 26, 2013 Share Posted February 26, 2013 Being from Cinti I love Skline (Cinti) Chili, but had never made it till recently. After scouring the recipes and talking to people I ended up buying the dry package mixes which ends up being a lot cheaper to boot. The trick with it is to not brown the hamburger, ( I actually used turkey, and it was for a family function of locals and no one mentioned or knew. Everyone agreed it tasted just it. I actually used Gold Star Chili mix. Some say there is a difference but if there is it isn't much. It comes out a lot thinner than normal chili which beans can be used to thicken it or other thickening agents. Much easier if you're just jonsing for Skyline or out of town or something. Also, the correct answer is Marmite. I have a seitan/marmite faux meat loaf recipe somewhere that uses it. Link to comment Share on other sites More sharing options...
Janie Posted February 26, 2013 Share Posted February 26, 2013 (edited) ^^Yes. Just spread a microscopic thin amount on some buttered toast. Or, if you like tomatoes and avocado, you can make a sandwich out of it by spreading butter on two pieces on toast and layering on the tomatoes and avocado. Just make sure you smile when you give this sandwich to someone else...Aaaaaaand now I have that song going through my head... Thanks DM! :P Edited February 26, 2013 by Janie Link to comment Share on other sites More sharing options...
Digital Man Posted February 26, 2013 Share Posted February 26, 2013 ^^Yes. Just spread a microscopic thin amount on some buttered toast. Or, if you like tomatoes and avocado, you can make a sandwich out of it by spreading butter on two pieces on toast and layering on the tomatoes and avocado. Just make sure you smile when you give this sandwich to someone else...Aaaaaaand now I have that song going through my head... Thanks DM! :PYou're welcome!! :cheers: Link to comment Share on other sites More sharing options...
Mara Posted February 26, 2013 Share Posted February 26, 2013 This will probably sound weird but - the next time you make tacos or burritos with spicy ground beef, etc... add raisins. Use the dark currents or any one of the dark raisins, not the brown squishy buggers. Leave them cold... add them like you would with salsa or diced onion or tomato. That touch of hot vs. sweet really works! Ain't no way I'm putting rabbit turds (aka raisins) in a tasty meat dish. Personal opinion, but I hate raisins! Nothing more disappointing than reaching for a chocolate chip cookie only to find it's not actually chocolate chip, but raisins. Link to comment Share on other sites More sharing options...
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