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What Is Vegemite, and Why Do Australians Eat It?

What Is Vegemite, and Why Do Australians Eat It?


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The beer byproduct spread inspires both love and hatred Down Under

Vegemite, Austrailia's most beloved — and reviled — snack is getting a makeover. After falling sales from young eaters Down Under, Kraft is thinking of new ways to market the snack.

Vegemite isn't like an Austrailian Nutella, though — maybe more like a Nutella made from beer. That's right, the snack, introduced in 1922, is made from a yeast extract that acts as a beer byproduct. (It's one reason why it's so packed with B vitamins.) The spread is known for its pungent smell and taste, which may explain why younger generations aren't keen on the snack. Back in the 1950s, the Wall Street Journal reports, Austrailans would spread it on bread like Americans make PB&Js.

Now, sales are flatlining for Vegemite while Kraft tries to reinvent the brand. While the WSJ says eight out of 10 homes has it on shelves, sales drop off as kids grow up. Kraft is trying to target Vegemite to Austrailians abroad, homesick for the taste. However, others are banking on its delicacy status: one San Francisco chef uses it in a lobster recipe, and Vegemite sandwiches were a hit at one Austrailian Embassy party in Washington, D.C.


Vegemite: What It Is, Ways To Eat It And Why It's So Good

However hard we try to explain, no one outside Australia understands our appreciation for this odd, thick, dark brown spread we lovingly put on toast with butter (the key is to use a scant scrape, people!).

But our use of Vegemite doesn't stop there: we use it in spaghetti, with avocado on toast, in cheese scrolls, for beef stews and soups, on grilled cheese and tomato toast (life-changing combo) and even in chocolate for Pete's sake.

The best way to describe good ol' Vegemite is salty and malty, which is what makes it so unique and tasty. Think about it: what makes avo toast delicious? A bit of salt. What brings out the flavour in chocolate? A pinch of salt. What makes you feel better when you're struck down with a stomach bug? Something salty.

Vegemite is a staple in most Australian households, a savoury superstar, if you will -- yet few of us actually know what the heck this stuff is.

Let's take a look at what Vegemite is made from, its history and nutritional profile.


Vegemite: What It Is, Ways To Eat It And Why It's So Good

However hard we try to explain, no one outside Australia understands our appreciation for this odd, thick, dark brown spread we lovingly put on toast with butter (the key is to use a scant scrape, people!).

But our use of Vegemite doesn't stop there: we use it in spaghetti, with avocado on toast, in cheese scrolls, for beef stews and soups, on grilled cheese and tomato toast (life-changing combo) and even in chocolate for Pete's sake.

The best way to describe good ol' Vegemite is salty and malty, which is what makes it so unique and tasty. Think about it: what makes avo toast delicious? A bit of salt. What brings out the flavour in chocolate? A pinch of salt. What makes you feel better when you're struck down with a stomach bug? Something salty.

Vegemite is a staple in most Australian households, a savoury superstar, if you will -- yet few of us actually know what the heck this stuff is.

Let's take a look at what Vegemite is made from, its history and nutritional profile.


Vegemite: What It Is, Ways To Eat It And Why It's So Good

However hard we try to explain, no one outside Australia understands our appreciation for this odd, thick, dark brown spread we lovingly put on toast with butter (the key is to use a scant scrape, people!).

But our use of Vegemite doesn't stop there: we use it in spaghetti, with avocado on toast, in cheese scrolls, for beef stews and soups, on grilled cheese and tomato toast (life-changing combo) and even in chocolate for Pete's sake.

The best way to describe good ol' Vegemite is salty and malty, which is what makes it so unique and tasty. Think about it: what makes avo toast delicious? A bit of salt. What brings out the flavour in chocolate? A pinch of salt. What makes you feel better when you're struck down with a stomach bug? Something salty.

Vegemite is a staple in most Australian households, a savoury superstar, if you will -- yet few of us actually know what the heck this stuff is.

Let's take a look at what Vegemite is made from, its history and nutritional profile.


Vegemite: What It Is, Ways To Eat It And Why It's So Good

However hard we try to explain, no one outside Australia understands our appreciation for this odd, thick, dark brown spread we lovingly put on toast with butter (the key is to use a scant scrape, people!).

But our use of Vegemite doesn't stop there: we use it in spaghetti, with avocado on toast, in cheese scrolls, for beef stews and soups, on grilled cheese and tomato toast (life-changing combo) and even in chocolate for Pete's sake.

The best way to describe good ol' Vegemite is salty and malty, which is what makes it so unique and tasty. Think about it: what makes avo toast delicious? A bit of salt. What brings out the flavour in chocolate? A pinch of salt. What makes you feel better when you're struck down with a stomach bug? Something salty.

Vegemite is a staple in most Australian households, a savoury superstar, if you will -- yet few of us actually know what the heck this stuff is.

Let's take a look at what Vegemite is made from, its history and nutritional profile.


Vegemite: What It Is, Ways To Eat It And Why It's So Good

However hard we try to explain, no one outside Australia understands our appreciation for this odd, thick, dark brown spread we lovingly put on toast with butter (the key is to use a scant scrape, people!).

But our use of Vegemite doesn't stop there: we use it in spaghetti, with avocado on toast, in cheese scrolls, for beef stews and soups, on grilled cheese and tomato toast (life-changing combo) and even in chocolate for Pete's sake.

The best way to describe good ol' Vegemite is salty and malty, which is what makes it so unique and tasty. Think about it: what makes avo toast delicious? A bit of salt. What brings out the flavour in chocolate? A pinch of salt. What makes you feel better when you're struck down with a stomach bug? Something salty.

Vegemite is a staple in most Australian households, a savoury superstar, if you will -- yet few of us actually know what the heck this stuff is.

Let's take a look at what Vegemite is made from, its history and nutritional profile.


Vegemite: What It Is, Ways To Eat It And Why It's So Good

However hard we try to explain, no one outside Australia understands our appreciation for this odd, thick, dark brown spread we lovingly put on toast with butter (the key is to use a scant scrape, people!).

But our use of Vegemite doesn't stop there: we use it in spaghetti, with avocado on toast, in cheese scrolls, for beef stews and soups, on grilled cheese and tomato toast (life-changing combo) and even in chocolate for Pete's sake.

The best way to describe good ol' Vegemite is salty and malty, which is what makes it so unique and tasty. Think about it: what makes avo toast delicious? A bit of salt. What brings out the flavour in chocolate? A pinch of salt. What makes you feel better when you're struck down with a stomach bug? Something salty.

Vegemite is a staple in most Australian households, a savoury superstar, if you will -- yet few of us actually know what the heck this stuff is.

Let's take a look at what Vegemite is made from, its history and nutritional profile.


Vegemite: What It Is, Ways To Eat It And Why It's So Good

However hard we try to explain, no one outside Australia understands our appreciation for this odd, thick, dark brown spread we lovingly put on toast with butter (the key is to use a scant scrape, people!).

But our use of Vegemite doesn't stop there: we use it in spaghetti, with avocado on toast, in cheese scrolls, for beef stews and soups, on grilled cheese and tomato toast (life-changing combo) and even in chocolate for Pete's sake.

The best way to describe good ol' Vegemite is salty and malty, which is what makes it so unique and tasty. Think about it: what makes avo toast delicious? A bit of salt. What brings out the flavour in chocolate? A pinch of salt. What makes you feel better when you're struck down with a stomach bug? Something salty.

Vegemite is a staple in most Australian households, a savoury superstar, if you will -- yet few of us actually know what the heck this stuff is.

Let's take a look at what Vegemite is made from, its history and nutritional profile.


Vegemite: What It Is, Ways To Eat It And Why It's So Good

However hard we try to explain, no one outside Australia understands our appreciation for this odd, thick, dark brown spread we lovingly put on toast with butter (the key is to use a scant scrape, people!).

But our use of Vegemite doesn't stop there: we use it in spaghetti, with avocado on toast, in cheese scrolls, for beef stews and soups, on grilled cheese and tomato toast (life-changing combo) and even in chocolate for Pete's sake.

The best way to describe good ol' Vegemite is salty and malty, which is what makes it so unique and tasty. Think about it: what makes avo toast delicious? A bit of salt. What brings out the flavour in chocolate? A pinch of salt. What makes you feel better when you're struck down with a stomach bug? Something salty.

Vegemite is a staple in most Australian households, a savoury superstar, if you will -- yet few of us actually know what the heck this stuff is.

Let's take a look at what Vegemite is made from, its history and nutritional profile.


Vegemite: What It Is, Ways To Eat It And Why It's So Good

However hard we try to explain, no one outside Australia understands our appreciation for this odd, thick, dark brown spread we lovingly put on toast with butter (the key is to use a scant scrape, people!).

But our use of Vegemite doesn't stop there: we use it in spaghetti, with avocado on toast, in cheese scrolls, for beef stews and soups, on grilled cheese and tomato toast (life-changing combo) and even in chocolate for Pete's sake.

The best way to describe good ol' Vegemite is salty and malty, which is what makes it so unique and tasty. Think about it: what makes avo toast delicious? A bit of salt. What brings out the flavour in chocolate? A pinch of salt. What makes you feel better when you're struck down with a stomach bug? Something salty.

Vegemite is a staple in most Australian households, a savoury superstar, if you will -- yet few of us actually know what the heck this stuff is.

Let's take a look at what Vegemite is made from, its history and nutritional profile.


Vegemite: What It Is, Ways To Eat It And Why It's So Good

However hard we try to explain, no one outside Australia understands our appreciation for this odd, thick, dark brown spread we lovingly put on toast with butter (the key is to use a scant scrape, people!).

But our use of Vegemite doesn't stop there: we use it in spaghetti, with avocado on toast, in cheese scrolls, for beef stews and soups, on grilled cheese and tomato toast (life-changing combo) and even in chocolate for Pete's sake.

The best way to describe good ol' Vegemite is salty and malty, which is what makes it so unique and tasty. Think about it: what makes avo toast delicious? A bit of salt. What brings out the flavour in chocolate? A pinch of salt. What makes you feel better when you're struck down with a stomach bug? Something salty.

Vegemite is a staple in most Australian households, a savoury superstar, if you will -- yet few of us actually know what the heck this stuff is.

Let's take a look at what Vegemite is made from, its history and nutritional profile.


Watch the video: ASMR - Vegemite - Australian Accent - Quietly Whispering u0026 Discussing this Iconic Australian Spread


Comments:

  1. Mircea

    I apologize, but this does not suit me. Who else can breathe?

  2. Tataxe

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  3. Aethelberht

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  4. Avarair

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  5. Moogumuro

    super:))))

  6. Saylor

    I apologize, of course, but it doesn't quite suit me. Maybe there are more options?

  7. Lachlann

    Just dare to do it one more time!



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