Adventures Making Vegemite

https://daveon.design/adventures-making-vegemite.html

by vintagedave • 2 years ago

171 125 2 years ago

shoobs• 2 years ago

I've noticed the umami flavour that tends to develop when cooking beer for a long time. An Irish stew with Guinness in it, or a gulas using beer as the staple liquid all develop Vegemite like flavours.

I love it, but I think a lot of non-Aussies don't recognise the similarities.

dekhn• 2 years ago

if you haven't done it, try slowly concentrating guinness in the way you would concentrate stock. Then add a little meat juice. It makes a formidable sauce.

marssaxman2• 2 years ago

Thank you for the idea!

worthless-trash• 2 years ago

I like the note that the author makes:

* Vegemite is very salty.

denton-scratch• 2 years ago

It's significantly saltier than (UK) Marmite.

nickcw• 2 years ago

I always wondered how Marmite was made and how it was invented and now I know both after reading the article. I'm tempted to give it a go!

My family would say I'm obsessed with Marmite. I had Marmite on crumpets for breakfast. Only about 50% of the people in my family like Marmite - it is that sort of thing. Either you love it or hate it!

When I was travelling I could only get Vegemite and I came to appreciate that too. It's not Marmite but it is quite similar and will certainly do :-)

My father and sister used to enjoy eating Bovril ( https://en.wikipedia.org/wiki/Bovril ) which is similar to Marmite/Vegemite but made with meat extract instead of yeast extract. I've never been a big fan, and jokingly we used to call it BSE ( https://en.wikipedia.org/wiki/Bovine_spongiform_encephalopat... ) in a jar.

The Marmite shortage in the pandemic was terrible but luckily I managed to score a catering sized tub which lasted us out the shortage.

bloopernova2• 2 years ago

Just don't follow any of these recipes: https://www.youtube.com/watch?v=GSg6aVTm4_c

(Taskmaster UK, Season 5: Make Marmite. The show is hilarious and I recommend season 5 as a jumping in point to see if you like it.)

Oh, and the absolute best advert for Marmite: https://www.youtube.com/watch?v=JFLHialhZ8c

Loughla• 2 years ago

Holy shit that's so good.

bonki• 2 years ago

I am currently rewatching Taskmaster while waiting for the current episodes to drop and I watched this exact episode yesterday...best show ever!

JumpCrisscross• 2 years ago

I tried a Marmite butter at the Goring in London, and it’s become my favourite compound butter.

jacknews• 2 years ago

These are great in vegetarian 'minced meat' dishes like chili, to add a meaty umami taste.

Having said that, Marmite is clearly vastly superior and has a deeper umami taste than the slightly fake industrial plastic taste of Vegemite.

Careful though, I bought a jar of New Zealand Marmite once, thinking it was the same thing as real Marmite, given the same brand name, but, it was barely even passable as 'cooking marmite', let alone on hot buttered toast.

DEADMINCE4• 2 years ago

Having said that, Marmite is clearly vastly superior and has a deeper umami taste than the slightly fake industrial plastic taste of Vegemite.

Huh. I'd say Vegemite is clearly vastly superior as it doesn't have that artificial sweetness taste added to it.

piva00• 2 years ago

British Marmite doesn't have any sweetness to my palate, do you mean the NZ one?

mirsadm• 2 years ago

I moved from Australia to the UK a few years ago. I never liked Vegemite very much before but find myself really enjoying Marmite. There's an off taste to Vegemite, like almost a strange medicinal flavour.

__d5• 2 years ago

I think that's the VB "flavour", a by-product of the original recipe.

jaredhallen• 2 years ago

Although I've been aware of it for many years, I've never had vegemite (or marmite for that matter), and never really knew what it was. Reading this (and watching the video) got me thinking along the same lines as you mention. Seems like it could be interesting used as a bullion/soup base, or maybe used like Worcestershire.

willmadden2• 2 years ago

It tastes like soggy beef bullion cubes melted in beer manufacturing byproducts. Don't do it.

mathewsanders• 2 years ago

I have to give a shoutout to New Zealand Marmite which is totally different to British Marmite (I think that NZ marmite has some sweetness as well).

Somehow i grew up in a mixed household that had both because my mum preferred Vegemite and I prefer Marmite.

In NYC it’s fairly easy to get Australian Vegemite but sadly impossible to find NZ Marmite, instead I do a bulk order every couple of years so that I have a stockpile :)

RowanH• 2 years ago

This. Imagine my suprise growing up on NZ Marmite, to open a jar of British Marmite and go 'wtf is that slightly gooey stuff'.

There's 3 very distinct camps in NZ. Love Marmite - what's wrong with you Vegemite people Love Vegemite - what's wrong with you Marmite people None of the above - what's wrong with the lot of you

veb• 2 years ago

NZ Marmite ftw!

I had to tell my mum off for having Vegemite in her pantry the other day, but she had a decent enough excuse that made me giggle. "I buy vegemite because it comes in glass jars and I can reuse them!"

oh... I guess that's... practical, Mum!

caf4• 2 years ago

In the 80s Vegemite used to come in small glass jars with a press-on lid that were designed to be reused as drinking tumblers. It was common to see kitchen cupboards full of those tumblers.

julianz2• 2 years ago

NZ Marmite includes sugar, which I find horrible, but my family likes it so we have both in the house. I am Vegemite for life.

kebman2• 2 years ago

Sounds like Australians are the actual Swedes to Norwegians of the Brits, and Americans are kind of like the Danes.

twic5• 2 years ago

The Irish are the Icelanders? The Finns are ... South Africans?!

kebman2• 2 years ago

South Africans approve of Vegemite, tho, so you know...

markx2• 2 years ago

I was first introduced to Marmite by way of Twiglets.

I love marmite, I loved twiglets. Then I was forced to go gluten-free. That ruled out both Marmite and Twiglets, also the default Vegemite.

I've yet to find gluten-free Twiglets, but thankfully there are gluten-free alts for Marmite and a GF Vegemite. As a Brit, Marmite takes the crown though.

https://en.wikipedia.org/wiki/Twiglets

johnsillings• 2 years ago

I'm a big Twiglet fan. My partner thinks I'm playing some long-winded joke on her and pretending to like them. But they really are awesome!

I need to try Marmite or Vegemite.

hilbert428• 2 years ago

"was first introduced to Marmite by way of Twiglets. "

As a Vegemite addict, I find Twiglets (despite the Marmite) compulsively addictive. Fortunately, they're hard to find over here, hence my addiction is under control.

BTW, I also like Marmite but not as much a Vegemite. When I was a kid, we had both at home, my mother favored Marmite, and as the ad goes, the rest of us were happy little Vegemites: https://m.youtube.com/watch?v=LZF3FBh-n_8

082349872349872• 2 years ago

The first time my father was in the UK, he had just come from the Netherlands, where they put chocolate sprinkles (Hagelslag) on toast, so he thought the open Marmite jar must be something Nutella-like, and slathered it liberally onto his bread.

He had just been engaged in the process of pondering how awfully civilised the Brits were when he bit into it.

ceejayoz• 2 years ago

My parents brought Vegemite to my elementary school cultural day. Some kid snuck a spoonful thinking it was chocolate. Vomiting ensued.

caf4• 2 years ago

A teaspoon of Vegemite, eaten rather slowly, took the edge off the worst hangover I've ever had.

DEADMINCE4• 2 years ago

At least that's an honest mistake. Unlike all those YouTubers who clearly know only to spread a little but pretend it's Nutella and dig in with a spoon so they can overreact.

twic5• 2 years ago

My dad had some American friends come to stay once, with similar assumptions, and a similar lesson.

esafak• 2 years ago

My brother in law had a similar experience when he poured our tart ayran over his cereal.

"This milk's gone bad!", he cried he as he spat it out.

https://en.wikipedia.org/wiki/Ayran

anjel• 2 years ago

Seems like a tangier Egg cream of NYC fame and lore.

Octabrain• 2 years ago

Same thing happened to me when I moved to the UK: I went to the supermarket, bought one jar or Marmite, went back home, had a toast with it expecting to have some sweet-close-to-chocolate flavour and then I was shocked. I have to admit that I actually liked although I don't eat it regularly these days because that wild amount of salt cannot be healthy in any manner.

__d5• 2 years ago

As a kid, and indeed as a young adult, eating a teaspoon of Vegemite was something I did fairly frequently. It was just a snack, with no mucking about, just instant food. A sort-of after school thing.

It was way better than a spoonful of peanut paste, which was just over-the-top, way too much, and left your mouth and teeth gummed up and gagging.

Milo was also not unknown, albeit a smaller teaspoon, because it too was pretty intense.

But the king of the "instant spoonful of food" category was powdered milk. You had to more-or-less hyperventilate first, because you weren't going to be breathing for a while without making a lot of mess, but the gummy, sweet, mouthful of saliva-mixed-with-milk-powder was good enough that the difficulty of doing it successfully was kinda worth it.

I'm somewhat tempted to try a teaspoon of Vegemite now, you know "for science", but perhaps it's better left as just a memory.

caf4• 2 years ago

Did you ever try a teaspoon of the Nestle Malted Milk drink powder?

jjgreen2• 2 years ago

*-mite addicts are a bit like alcoholics

- Vegemite eater is like the obnoxious drunk that crashes your party

- Regular Marmite is the homeless guy drinking whiskey under a bridge

- XO Marmite [1] is the homeless guy drinking meths under a bridge

I'm in the last category.

[1] https://www.marmite.co.uk/p/marmite-xo-yeast-extract-extra-o...

[edit: url fixed, thanks ofrzeta]

ofrzeta• 2 years ago

Your link takes me to the Marmite homepage. This works. No idea what kind of strange URL routing they practice.

https://www.marmite.co.uk/p/marmite-xo-yeast-extract-extra-o...

twic5• 2 years ago

I recall that one year, they did a Marmite made from Champagne years for Valentine's day. I vaguely remember that it was quite a bit milder than normal Marmite.

jjgreen2• 2 years ago

And they say romance is dead.

KptMarchewa• 2 years ago

Can't wait for Gran Reserva Marmite VSOP Bourbon Barrel Aged

vintagedave4• 2 years ago

Author here: wow. I will see if I can find some of that Marmite XO. Thankyou!

29athrowaway• 2 years ago

Vegemite is Australian, ask an Australian friend instead.

nitin-pai• 2 years ago

Promite is better than Vegemite.

_joel• 2 years ago

I prefer Thermite on my toast

mkoubaa• 2 years ago

I prefer dynamite in my butter

cynicalsecurity• 2 years ago

In which way? Is it less intense than Vegemite?

vintagedave4• 2 years ago

Author here. I haven't had Promite for several years (it's impossible to find where I live) but I remember it being softer in texture (more like a normal spread) and a smoother flavour profile. Less intense (in a good way!) but still robust and flavourful. It was my favourite over Vegemite.

twic5• 2 years ago

I've come to think of miso paste as a distant cousin of the Marmite family. Less salty, less acrid, still packed with umami, and with much more discernible flavour. A more civilised cousin, really. Although it's not traditional, you can use them in similar ways; miso paste on buttered toast is quite nice.

edem• 2 years ago

i second this. to me marmite (and all the rest) is inedible, but i really like miso paste

fifilura3• 2 years ago

I am probably way off here but I also think of Norwegian brunost or Swedish messmör. Essentially boiled down whey.

It is certainly much sweeter than vege/marmite, and I am not sure the remainig taste could be classified as umami. But it has a very distinctive taste.

And, if I am completely wrong, at least I can claim that the consistency and color is similar to vege/marmite.

twic5• 2 years ago

That's a really interesting comparison. I think brunost has a lot of flavours that are nothing like Marmite - it's creamy, it's sweet, and it's a bit sour. But they are certainly similar in that they have a sort of concentratedness to them, and in that sensible people hate them.

marssaxman2• 2 years ago

When I make a grilled cheese sandwich, I like to smear one slice of bread thinly with miso paste (and the other with dijon). Vegemite suddenly made sense once I realized it is used in much the same way.

DyslexicAtheist2• 2 years ago

miso paste with raw vegetable sticks like cucumber, carrot or cabbage is awesome.

simondotau2• 2 years ago

20 years ago I introduced a Japanese person to Vegemite and, I think because I described it to him as like miso, he really liked it.

I wonder if the shock value is derived from an expectation of chocolatey sweetness. If you’re expecting Nutella, Vegemite is guaranteed to disappoint.

LastNevadan• 2 years ago

For anyone out there about to try Vegemite on toast for the first time: the secret is to only apply a VERY THIN layer.

The first time I tried it, I gooped it on like jam. Don't do that!

I learned this from my Aussie friend.

__d5• 2 years ago

They lied. If you can see the texture of the toast, it's not thick enough.

I'd forgive them though, perhaps. They might have been thinking to convert you slowly. The big reveal can be overwhelming over the age of one.

devjam• 2 years ago

I agree, nice and thick, with lots of butter! Don't listen to the advice in the article :-)

The trick is not to spread it thickly like peanut butter; instead, you take about a quarter of a teaspoon’s worth and scrape it thinly over the entire slice.

tunnuz• 2 years ago

Amazing! I love Vegemite ever since living in Australia. When we later moved to Vienna I bought some with me. My first born has never been anywhere near Australia but is addicted to butter and Vegemite on toast. We also use it to make vegan versions of Italian recipes requiring anchovies.

fredley• 2 years ago

I am a certified (British) Vegemite fiend, I go out of my way to stock up from the supermarkets that carry it (it's tragic to see a whole metre of shelving, top to bottom, taken up with differently packaged marmite and its derivatives like marmite peanut butter, but not a single tray of vegemite).

However, as a child I went through a phase of eating Bovril on toast. Looking forward with not a little apprehension to "Adventures in making Bovril".

jon_adler• 2 years ago

This Aussie expat is very thankful for our local Tesco always having Vegemite stock. They also stock Bundaberg Ginger Beer (try it if you haven’t, another Aussie favourite).

BuildTheRobots• 2 years ago

Root beer is another one of those flavours you either love or hate, and Bundaberg's is particularly excellent. Sadly it's the only one I've found that contains liquorice, making all others seem lacking by comparison.

Slightly surprised to find Bundaberg is actually drunk by Aussie's - cynical me always assumed it was marketing like Fosters.

For people who like that sort of thing, it might be worth looking at Euthymol toothpaste. It tastes like a mix of root beer, jagermeister, germolene antiseptic and pink.

jiehong• 2 years ago

Never ever saw such product in France, though.

cupantae• 2 years ago

The article might have been better with fewer asterisks*

* This could just be the next sentence

vintagedave4• 2 years ago

Author here. I may have gone overboard with the sidenotes.*

[*] My wife told me the same thing :)

Niksko• 2 years ago

Kudos to the author for trying this. My approach would be to ignore the junk recipes online and see if there are any patents that describe the process. I'll have a look when I have time.

My guess would be that there's some industrial process that completely separates any yeast from anything else so as to remove any potential hop bitterness. And that there's also likely been some updates to the process over the years. It may have started out as boiling things down in the 1920s, but may have moved on to an enzyme catalyzed process these days?

On the idea of using a stout: you will end up with even more bitterness than the version you made, more than likely. Stouts (especially higher alcohol stouts) tend to be fairly generously hopped compared to a standard light lager, in order to balance the sweetness of the added malt. You just don't taste them as being super hoppy because a) the hops are added early in the boil for bittering and most of the volatile aromas boil off, and b) because, well, they're doing their job of balancing the sweet malts to make the beer not taste sickly sweet.

vintagedave4• 2 years ago

Author here! Thanks, though the kudos really goes to the friend who followed up on the idea of doing it and asked me to pop round in the afternoon and make some.

Re process, the linked video talks about using a centrifuge to separate the yeast and liquid, and in fact improvised a home-made centrifuge using a washing machine. It’s possible that simply skimming the top of a settled mixture is not nearly as effective and yeast contamination led to some of poor flavor notes.

As for stouts: noted, thanks, looks like I need another approach. The main reason was not just bitterness but colour: to start with a dark liquid to get a black end product. Any thoughts on how both Vegemite and Marmite end up so black?

grudg3• 2 years ago

I'm surprised no one mentioned it, but smooshing up a soft avocado mixing it with a small amount of Marmite then spreading it on toast is godlike. Top it with a poached egg and it's perfection.

idontwantthis• 2 years ago

As an American I was baffled by marmite/vegemite until an Englishman finally explained to me your not supposed to eat it like peanut butter. A small amount mixed with anything savory is delicious. It’s basically msg, salt, and B vitamins.

willmadden2• 2 years ago

Oh God, why do that? I bet you could embalm someone with vegemite in a pinch.

hilbert428• 2 years ago

I'm writing this because like all Vegemite lovers I have to stand up and be counted as one.

As Vegemite-ers know, there's absolutely no point discussing Vegemite with those from overseas, especially Americans, let alone trying to get them to taste it. It's a total waste of time! What's more it's potentially risky—a foreigner could likely file assault charges on grounds of attempted poisoning.

For the record, I'll eat spoonfuls of the stuff and others around me have been known to hide it away save there being none left. Recently, I've taken to the salt reduced version and I actually rather like it (and I suppose 40% salt reduction is a good thing).

Quite some years ago a relative of mine who's living in the US packed eight of the largest jars made to stockpile in his Vegemite-forsaken adopted homeland and apparently US Customs started prodding the jars looking for illicit substances. From what I can gather he wasn't arrested nor were the jars confiscated.

BoxFour• 2 years ago

Checking in as an American who really loves vegemite and butter on toast in the morning. Thankfully I live in a large city where it’s easy to find.

I generally like strong flavors (Matcha, fermented foods, heavy garlic, didn’t hate Durian) so it was a welcome find!

hilbert428• 2 years ago

Right, there has to be some! I've even met a few myself. But I'll bet the per capita is mighty low. ;-)

From my observation, there are (roughly) two types of people who love Vegemite, Marmite, Promite, etc.—those who like strong flavors like you and I do and those who are brought up on it from not long after they've been weaned.

If you check out the YouTube link in my other comment you'll note it's aimed at kids. For example, when I was in primary school kids (me included) would often have Vegemite and lettuce sandwiches (kids just wouldn't eat lettuce sandwiches alone). As contrast, our second sandwich would be something quite different (honey and peanut butter, ham and tomato, etc.).

I eat chilies, curries and such and was introduced to them very young too, so no doubt that helped. But not completely, some of my liking for strong flavors was innate. I recall when I was about 5 going on 6 my mother made me weak tea with lots of milk and sugar. One day I told her not to put sugar in my tea and only one week later told her to stop the milk and to make it stronger, ever since I've only ever drunk it sans milk and sugar (I simply won't drink tea if either is added).

samplatt• 2 years ago

I must have had the wrong matcha. I've never found one that has much of a taste at all.

It's nice, of course, but like chamomile or earl grey - subtle delicacies to be savoured, rather than reveling in the glorious boldness of it all.

fuzztester4• 2 years ago

Garlic, a strong flavor?

Try asafoetida.

jason-phillips• 2 years ago

there's absolutely no point discussing Vegemite with those from overseas, especially Americans, let alone trying to get them to taste it

Not so fast my friend! Ich bin ein sheiz Ami who is no stranger to sesos, lengua, offal, Asian ingenuity and piping hot street food spanning four continents.

Describe the Vegemite. On biscuits or toast? If with beer, a pilsner or stout? Please.

merek• 2 years ago

I recommend trying it thinly spread on buttered toast

hilbert428• 2 years ago

Perhaps so, but as I said above, I'll bet the per capita is low. Even Australians who aren't brought up with the stuff from a very early age just won't eat it either.

mbo• 2 years ago

I would recommend a pilsner. Vegemite itself has stouty tones. The pilsener would provide some contrast.

bufordtwain• 2 years ago

Also see: Branston Pickle

cnasc• 2 years ago

Vegemite tastes metallic to me. I much prefer marmite

hilbert428• 2 years ago

Have you tried the salt reduced version (the one with the blue stripe around the top of the label)? It's definitely softer and sweeter than the original and a little more like Marmite (sort of halfway in between).

emmelaich2• 2 years ago

When I visited the US office of the company I worked for, I made vegemite on toast and offered it around. Most responses were meh but the one positive I got was from a person of Chinese ethnicity.

I think the "soy sauce in solid form" is a pretty good beginner description but of course it is also quite distinct.

There are schools of vegemite thought too; warm or hot toast? Slather the vegemite on or just add dabs on top of melting butter?

alisonatwork• 2 years ago

Soy sauce in solid form is an excellent description. I actually do this in reverse in Taiwan, where they have a type of thick soy sauce called 醬油膏. It's used in the local cuisine to build umami flavor in sauces and stir-fries or sometimes as a condiment, but it also works as a marmite-replacement. I tend to put it in a dish with some olive oil for margarine-replacement and dip chunks of bread into it to get my "foreign" food fix.

I imagine most people from soy sauce eating countries in Asia would understand the flavor profile, it might be more the combination with toast that feels unexpected.

runsonrum• 2 years ago

'Spoonfuls' doesn't help with the the impression that Vegemite needs to be portioned correctly. I would guess, most Americans are put off my Vegemite because their first notion is to grab a spoonful and shove it in their mouths with nothing else as they would with peanut butter. Of course it doesn't help thst, my guess from experience, is that most Australians would encourage the action while trying to hold back their laughter.

Disclosure: I am an American, I live in Australia, I like my Vegemite thin and my peanut butter thick :-)

mindok• 2 years ago

Have you tried thin Vegemite on top of thick peanut butter on top of thick butter? Thank me later. :)

averageRoyalty• 2 years ago

Of course it doesn't help thst, my guess from experience, is that most Australians would encourage the action while trying to hold back their laughter.

Whilst funny, the problems with pranks like this is that Americans start to armour up and don't listen to important advice we give them, e.g putting vegemite behind the ears with a couple of forks when going through dropbeae heavy regions. This is why so many of the poor buggers end up mauled or even dead.

fuzztester4• 2 years ago

Strine!

https://en.m.wikipedia.org/wiki/Strine

naruhodo• 2 years ago

It's often remarked that American bread is reminiscent of cake, in that is loaded with sugar. I wonder if they would like it better on more traditional, wholemeal bread. I also note that the post falls to mention butter, which is a key ingredient in any Vegemite-on-toast preparation.

Also, the article compares Vegemite to soy sauce. While Vegemite is salty, black and umami flavoured, I think it is more similar to Japanese miso soup.

anakaine• 2 years ago

Butter? Oh, no no no. I'm definitely a fan of just Vegemite, spread thick, and toast. Adding butter is just diluting the pure goodness of the product, adulteration it with a moderating flavour and texture if you will.

Also, Vegemite and avocado is a great pair. As is Vegemite and a hard chrap cheese like tasty cheese.

teapot7• 2 years ago

Yeah, we like to think foreigners can't hack it - but we had an American friend staying with us for a while, and one day I came out to breakfast to find him having Vegemite and peanut butter layered on top of each other, on the same piece of toast.

Jesus, Craig - what the hell were you thinking!?!?

DyslexicAtheist2• 2 years ago

according to Scottish comedian Billy Connolly, Whoppie Goldberg once said that "Vegemite tastes like licking a cat's arse". Although Connolly hasn't asked her about her research.

I personally don't understand the war between marmite and vegemite. Nor the craze about reducing the salt. They are both an acquired taste but really staple food once you get used to it. I wouldn't want to start a day without marmite (or vegemite) on some hot buttered toast.

anotherevan3• 2 years ago

Amanda Palmer celebrated Vegemite in a song called Vegemite (The Black Death).

“I cannot hold a man so close, who spreads this cancer on his toast…”

https://youtu.be/t_BkZYmTQ5c

simondotau2• 2 years ago

It’s like Pepsi vs Coke, but without the ease of appeal of 12% sugar content. Behind the imposing wall of salt, they have subtle yet significant differences in flavour. An alternative probably won’t trigger the same comfort memories.

99112000• 2 years ago

The best vegemite I ever had was from a 6 foor 4 muscular man in Brussels

throwaway0665• 2 years ago

The muscular fellow?

__d5• 2 years ago

Did he speak your language?

defrost• 2 years ago

да, товарищ:

The Alexandrov Ensemble (RiP) https://www.youtube.com/watch?app=desktop&v=W_roE45-AIU

awl130• 2 years ago

you better run, you better take cover

fuzztester4• 2 years ago

https://youtu.be/aGLgu9QQJTo?si=vjxjjfxUe0zWHX1R

anotherevan3• 2 years ago

Late '80s we had some American's visiting who were curiously watching us spread this stuff that looked like axle grease on our toast.

"You want to try some?"

"Sure!"

So one of us got a tablespoon and said, "Open wide."

The moral is, don't trust us Australians when it comes to local cuisine or fauna (or the intersection thereof.)

hilbert428• 2 years ago

"...got a tablespoon"

Did they head straight for the airport? ;-)

anotherevan3• 2 years ago

Straight to the bathroom. The airport shortly thereafter.

nzealand• 2 years ago

America actually has a beefy abomination called Beefy Bovrite, which kind of looks like it might be somewhat like Marmite and Vegemite, but sadly is not.

emmelaich2• 2 years ago

Fun fact. Vegemite is kosher and halal.

roydivision• 2 years ago

The word Marmite is now used in British English to describe something that one either loves or hates, little or no middle ground.

"The band U2 are very Marmite"

Adventures Making Vegemite

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