[Sca-cooks] "Soul food" that others can't stand... (Was Re: [Sca-cooks] GIFILLTE FISH )

[Glenda Robinson]

Gorgeous Muiredach wrote"
>
> Of course, there's the generally dreaded Aussie Vegemite.  Though even as
a
> non Aussie, I've come to *love* the stuff when I was out there.  And it's
> got to be Kraft, and don't try to pass me Marmite for Vegemite...
>

A reenactor friend of mine recently married a girl from Beijing, who has
come to live in Australia. I asked her how the culture shock was coming
along, including the inevitable "have you tasted Vegemite yet" question.
Yes. She had, and wasn't shocked by the taste at all. I was surprised at
first by this, but then realised "Aha! She's East Asian!". Of course, people
from East Asia are used to the salty, sour tastes that Vegemite offers,
unlike North Americans, or to a lesser degree, Europeans. I wonder what
Africans think. The only sort-of African I know well was my 1/2 Scottish,
1/2 Irish Grandmother who was born in Capetown, but she was a jam /honey
type.

The other thing's Elaine's found different about Australia is that the
vegies are sweeter than in Beijing,
especially the onions and carrots. Don't know if it's the soil or the
variety. Apparently they ruin the taste of Bone Soup.

Glenda.