Ah, vegemite. The Australian yeast extract that baffles the minds of non-Australians. Americans have been eating vegemite the wrong way for years, so I have taken the liberty of attempting to educate the greater good on how to properly eat this savory spread.
First off, vegemite has a strong salty taste, similar to soy sauce, as opposed to nutella or peanut butter. Vegemite is actually nothing like nutella or peanut butter. So, any more than 1/2 a teaspoon at a time is going overboard.
Never, and I mean never eat vegemite straight out of the jar. 9/10 wouldn’t do this again. Not even Aussies do this.
What you’ll need:
- Margarine (or butter if that’s all you have)
- ~1/2 teaspoon of vegemite (you can easily find vegemite in US grocery stores)
1. Toast your bread. This toast is the canvas of your artwork that will ultimately become the Mona Lisa of flavor combinations. So, choose your bread wisely. This was a good piece. I could go swimming in those nooks and crannies.
2. Butter that toast. Well, margarine is preferable, but butter works ok too. Make sure to apply liberally! “There’s too much butter”-no one ever.
3. Carefully and I mean CAREFULLY scrape on a tiny bit of vegemite. Yes, scrape is the right word. You should be able to see bits of melted and non-melted butter and you should definitely not cover the bread entirely with vegemite. Make sure there are empty spots where vegemite hasn’t reached. You’ll thank me later.
4. Dig in! The key is using the right amount of vegemite. Use this picture for good measure.
Sure, vegemite is an acquired taste, but you can acquire a taste for it much quicker if you follow these steps. Rich in B vitamins, vegemite goes great as a condiment on sandwiches or grilled cheese too!
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