July 11, 2005
vegemite, part III
Wanna know something else Vegemite tastes pretty good on? Try it with boiled shrimp. I went to the seafood market today and bought two pounds of fresh medium shrimp.
I was thinking about making a Low Country Boil, but I didn't know how my belly would handle the sausage, so I just boiled the shrimp with some good Old Savannah seasoning. When the shrimp were done, I made a cocktail sauce and sat down to eat them. After one bite, I thunk a thought....
You know--- Vegemite might taste good on these. So, I tried it. Just DAMN!
If you put a little dab of Vegemite on a boiled shrimp, it's like an entirely new taste experience. That dances on the tongue for a while. The only mistake I made was NOT buying some beer to go with this feast. Well-seasoned boiled shrimp, a dab of Vegemite and a good beer could be food for the Gods.
I'll do without the beer, but I HAVE discovered a new way to eat boiled shrimp.
If you'd eat Vegemite, you might even go for the Incredibly Stinky Cheese I'm planning to eat tonight...at the risk of being tossed out of the house.
Huh. You'd think wimmin would understand a guy liking something with the delicate flavor of 'tain't.
The more you rave about Vegemite the more it sounds like you could spread that stuff on dogshit and make it palatable.What the hell is Vegemite made from anywhoo?
Vegemite is made mostly from the dead yeast that's the byproduct of brewing beer.
One Australian told me he likes cutting his Vegemite 50/50 with butter and eating it on crackers. Or, mixing it with Cheez-Whiz.
If you can't find Vegemite at your local store, you can get it online at www.thevegemitesite.com
Grassy ass Scott, I shall have to find some. A-man has sparked my curiosity.
It tastes sort of good, but it's got a strong flavor. I think it's very salty. Vegemite doesn't do subtle well unless you cut it. Have fun with it!
Oh, if you can't find Vegemite, you might want to try Marmite. It's the same, only different.
I love that stuff, but I would warn everybody who hasn't tried it, IT"S NOT PEANUT BUTTER! A little dab on a cracker is good, mixed with butter on toast is better, but straight from the spoon is nasty. I will have to try A-man's way, though. Sounds intriguing.
stuff sounds like it has already been ate
I dunno. "Vegemite" always sounded to me like an act the perp. should be hanged for.
After I tasted it, I decided hanging was too humane.
Vegemite?!? Jesus H. Christ on a crutch. I'll bet you'd eat haggas, too. I'd rather starve.
Vegimite and marmite are good in moderation. I have a jar of marmite here. I may have to try it on shrimp.
I am assuming Old Savannah seasoning is similar to Old Bay????
Never had haggis, but I did have Mondongo (sp??). It's South American Intestine stew.
Very flavorful. But the intestines themselves have a texture similar to an inner tube.
I'll just stick with the actual beer thanks and leave the dead yeast by-product for Rob. Sounds gross. Then again I won't eat deer meat becasue of Bambi, so there ya go.
Haggis is quite good...with copious amounts of alcohol before, during and after.
I agree with other commenters here. A little Vegemite goes a long way once it hits your tongue. When I put it on my shrimp, the dose appeared to be applied with an eye-dropper--- and just ONE drop.
That's about right.
I'm not squeamish, and I've been through a couple of survival schools, but Vegemite jeebs me out. I can't eat anything that looks like babyshit.
You got me intrigued with the shrimp bit, though. Maybe if I have my wife apply it...
Something over 30 years ago I tried Vegemite out when I was in Oz and decided the only reason the stuff was made was due to the rather awesome quantities of beer consumed down there; gotta do something with the dregs, might as well eat them. I've been back homebrewing for the last decade or so, decided to make my own and it's really easy and no Scott, it doesn't have to be so salty.
Take the dregs from a lightly hopped batch of brew (do not use those from that batch of Mother-in-Law's Heart, bitter as Hell and blacker than homemade sin), simmer it until it is about the same consistancy as firm diarrhea, then add chunks of sauteed vegetables. Carrots, onions, mushrooms, just about anything is fine. Cut it into corn-sized bits (corn is good too) and cook it in olive oil if yer rich but since the dregs are kinda overpowering, used motor oil would probably work. Mix the corn-sized bits in with the semisolid goo, season to taste, and there ya go.
I have eaten vegemite on toast, in sandwiches, on celery sticks, mixed with cheese, on crackers and potato chips.
I have mixed it in gravy, marinated meat with it (including kangaroo steaks) flavoured stews with it, and eaten it straight out of the jar.
But I have NEVER spread Vegemite on a prawn (shrimp in the US). A new taste sensation!!
Full marks for adventurous taste and creative dining, Rob.
I hereby authorise the name of this dish to be:
" Crevette Rose De La Mode Du Vegemite Acidman"
(Prawns in the fashion of Acidman's Vegemite).
Oh wait .......... that's French. eeewwweee.
Simple "Acidman's Down Under Shrimp" might be better.
The mighty Vegemite hegemony rolls on over Georgia!
Hmmm, I wonder if Acidman's brave enough to try Haggis? :)
Rob - I'll send you one if you'd like!
I've eaten haggis. I agree with Chablis. It helps to be drunk when you do that.
Haggis isn't much different than your average, everyday sausage...if you can put the whole idea of sheep stomach out of your head.
I've tried a lot of 'exotic' foods (I'll try anything once...twice if I like it), but the only thing that has ever made me puke is a korean dish called 'blood curd soup'. There's no amount of alcohol in the world that could get me to eat that again.
LOL - fair enough :)
How about Black Pudding then?
I can get one in the post within 24 hours ;)
Oh, and Chablis - you might like this site...
gah.. it's done it again...
Well, Vegemite on on a prawn sounds interesting, I shall have to try that next time I have some.
Well, Vegemite is an acquired taste. Born and raised on it, I love the stuff. in moderation, of course.
On an interesting side note, I was just experimenting with what to put on kangaroo sausages, and I decided to spread some vegemite on... it didn't taste half bad :) but that sausage was overcooked and at room temperature, so I'll cook another one tomorrow and get back to you :D
...and that's how I wound up here. Maybe I should read some of your other blogs whilst I'm at it.