I’m mostly curious about trying different foods. Can’t say 100 percent, I will not try balut, for example.
Been curious about spreads made from the residual yeast after brewing beer. My internet surfing turned up that it’s very popular in Australia. Seems like you either love or hate it, no in-between. Since I’ve gotten to like stink tofu, natto, and Chinese fermented soy paste, I thought I was up for the challenge.
Couldn’t find them here in the markets and wasn’t about to mail order for it.
One of The Cat’s client is from Australia, very warm couple. I was talking with them one day and saw an opportunity. Just asked them about the yeast spread and they offered to bring me some the next time they came over. Score!
They arrived this week and brought this …
Couldn’t wait to try it so put some on a plastic butter knife in The Cat’s office. Yum! Just my opinion, but there’s an umami thing going on with the Vegemite.
Per the couple’s (B&J) suggestion, Dinner was buttered whole wheat with a light smear of Vegemite.
Had to pair it with another product that became popular over here during WWII.
Sautéed Kale with SPAM
I just had to (both were awesome). 🙂
The Cat had other ideas and had her noodles with salted duck egg and mustard greens.
Noodles with Salted Duck Egg and Mustard Greens
If you look very closely, you can see bits of the salted duck egg (it was shy during the taking of the picture).
This morning, I had to up my Vegemite experience and made an open-faced sandwich with whole wheat toast, a fried egg, seasoned with Vegemite.
Sorry, the plating was atrocious, but it tasted great.
Vegemite, my new favorite condiment. Thanks B & J. I can introduce you to preserved bean curd the next time you’re here. 🙂
I hear there’s something similar in England called Marmite. Bring it on, I’ll give it a whirl. Hee hee.
Enjoy. Eat well.
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