SC - Mediaeval cookbooks to begin with

[Elaine Koogler]

I lived in Papua New Guinea for about a year, and that was when I became acquainted with both Vegemite and Marmite.  I have to admit to not being able to acquire a taste for either!  I decided to stick with my peanut butter!

Kiri

Lorix wrote:

> Sue Clemenger wrote:
>
> > I've heard of vegemite, and even seen it for sale in a local store, but what on _earth_ does it taste like?
> > --Maire
>
> Well it _looks_ like a chocolate-type spread & an overseas friend of mine thought it was & promptly stuck her finger into jar & took a large dollop into mouth . . . and damn near choked since the predominate taste of vegemite is salt ;-)
>
> It is a yeast extract blended with vegetables & salt to make a thick dark paste.  Basically, if you took a vegetable stock cube & added a little water & brewers yeast you would possibly approach its taste.
>
> Vegemite is pretty much a national institution in Oz (Hey even MacDonalds has vegemite packets to use with your McMuffin ;-).  However, there is always a raging debate on how to eat it.  In _my_ experience, one should take the tiniest dab on knife & wave it at the
> bread/toast which makes a perfectly palatable spread.  Others however coat their toast thickly, much to my amazement at the ability of their tastebuds to withstand such an onslaught ;-0
>
> Lorix
>
> PS:  For those interested in the history of vegemite may I present its theme song, 100s of Australians have grown up with this I might add since its introduction in the 1920s:
> "We're happy little Vegemites as bright as bright can be
>  We all enjoy our Vegemite for breakfast, lunch and tea
>  Our mummy says we're growing stronger every single week
>  Because we love our Vegemite,
>  We all adore our Vegemite,
>  It puts a rose in every cheek."
>
> And for those who wish to know more about this wonderful invention (and have more time on their hands than is good for them ;-), the following is an extract from the official vegemite site in Oz:
> "Yeast extract because it is four or five times more concentrated
> than yeast, is therefore one of the richest known sources of
> the vitamin B group. In addition to being vitamin B rich, yeast
> extract also contains other essential constituents such as
> protein and minerals, making Vegemite an excellent addition to
> the family diet.
>
> A spread of Vegemite (5g) on a slice of bread will provide the
> following percentages of daily vitamin needs:
>
>  % Proportion of Recommended
>    Daily Intake (RDI) per 5g
>                         Per 100g
> Thiamin:
>                    50%
>                           11.0mg
> Niacin:
>                    25%
>                           50.0mg
> Riboflavin:
>                    25%
>                            8.6mg
>
> Thiamin
>
> (B1) plays an essential role in converting
> carbohydrates to energy, as well as being
> important for growth and normal functioning
> of the nervous system and heart.
>
> Riboflavin
>
> (B2) is also important for the release of
> energy from foods, in particular protein
> metabolism. Riboflavin is essential for the
> development and repair of tissues, including
> the skin and eyes and is necessary for
> growth.
>
> Niacin
>
> (B3) is necessary for normal energy
> metabolism.
>
> Good Source of Folate
>
> Folate is another B group vitamin with
> several important functions. Folate is
> essential for the formation of red blood cells
> and the production of enzymes and other
> body proteins. A deficiency in folate results
> in a type of anaemia, which can cause
> weakness, tiredness, diarrhoea and weight
> loss. In babies and young children growth
> may be affected.
>
> Folate also plays a vital role in the growth of
> a developing embryo. Research has revealed
> that the risk of having a baby with a neural
> tube defect can be reduced up to 70% if
> women increase their intake of folate.
>
> Low in Fat & Kilojoules
>
> Vegemite is fat free and low in kilojoules,
> supplying only 38kj per teaspoon. "
>
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