It’s fucking delicious, that’s for sure. A perfect addition of saltiness. And it has to be the tiniest bit, anything more is overpowering.
Am I the only weirdo who enjoys this?
That’s how we eat vegemite and the whole world thinks we’re weird - Australia
Put Vegemite on my toast for the first time today, and I can confirm it’s weird - the rest of the world
I am Australian and I find Vegemite horrible.
Canadian here, who’s never been to Aus. I love Vegemite on toast.
🎵 I come from a land down under 🎵
Fark off, tiniest bit? Slather that shit all over.
Bega are shit cunts, so I refuse to buy Vegemite.
Moved to Aussiemite and love it more, it’s not as salty, and slightly sweet, it’s great. Only problem is it isn’t quite as thick as Vegemite so it can be hard to layer it on thick if you’re true blue.
Just nick it from the shops if you don’t wanna give 'em money.
I can’t stand those sweet spreads, like marmite or the other marmite.
This is basically the same thing as Vegemite in Australia or Marmite in the UK right>
(͡•_ ͡• )
If I try this tomorrow morning and it’s bad I’m coming after OP
Ah, shit. I hope we have similar palates!
Y’all motherfuckers need Marmite.
Top with some strong cheddar.
Bovril is good for this too.
I’ve never tried it or even thought of it, but this doesn’t sound half bad. I’d imagine it would be salty and savory similar to vegemite
I was just thinking that this person needs a bit of marmite in their life
I always wanted to try it, now I have a reason to!
Just don’t spread it thick like it’s Nutella, or you might regret it.
I respectfully disagree.
You and I can spread it on so thick we can’t see the toast underneath, but we were raised on it. OP hasn’t developed a love for our salt paste yet.
Fair!! Ya gotta work up to it.
If you’re in the US, they sell it at Publix and Kroger/Ralphs/etc in the international aisles, and also at World market.
That’s basically the same idea as vegemite - a salty umami spread.
Edit: shoulda read the other comments before posting
I just use Vegemite, same principle and basic production method, different ingredients.
I wholeheartedly recommend Miso Butter Pasta. There are several variations but the main idea is to thoroughly blend a mix of soft (room temperature) Butter and Miso and to use it like a pesto with Spaghetti or Linguine.
My favourite version is to add a tablespoon of Mirin and a dash of roasted sesame oil into the butter miso mix and stir it into a paste. When pasta is ready, mingle hot pasta with the paste so that every noodle is evenly coated, arrange on a plate and sprinkle with a mix of white and black sesame seeds, drop spring onion chopped into small rings on top, voilá!
I am so trying this, sounds delicious. Thank you!
You are welcome! If you try and like it there a several interesting variations you could do after that, like adding fried mushrooms / garlic / onions on top. If you are into it´s numbing flavour, you could add ground Szechuan pepper into the paste, which imo fits very well because of it´s citrus notes, enjoy!
I just eat spoonfuls of the shit
How?! Its like almost pure salt. I love very salty foods, but that’s way way too much
I would also like to know this. I can only eat it in very small quantities.
There are a ton of different varieties of miso. In my limited experience, a light, white miso would be great spread on bread, where a red miso would be totally overpowering, for example
That’s a very good point, white miso is much milder.
At my urging, my husband tried making miso caramel and it turned out amazing. Great on ice cream. But also: miso latte
You are blowing my mind right now.
Related to this, pickled olives on peanut butter toast. It’s better than you think
Do you ummm… eat non-pickled olives?
Me? No. I don’t have access to an olive tree though. I assume fresh olives are eaten, but I’ve never even seen one
I don’t think olives are ever eater fresh. I have an olive tree in my back yard.
Apparently you’re practically correct. Fresh olives are very bitter, so most people don’t like them.
The more you know
I use nutritional yeast on toast. Miso sounds like itd taste fantastic on buttered toast but I need to reduce Sodium intake
I have been known to have marmite and nutritional yeast on toast… it tastes like B12
A bit of saltiness you say? Looking for a dose of umami flavour?
I haven’t tried that but roasted carrots with miso, butter, and honey are amazing.
A teaspoon of miso paste in the water makes amazing rice
I sprinkle flaked salt on the melted butter.
My wife thought this was the weirdest thing until I fed it to her, now she thinks it’s just the best
That sounds amazing. So many great suggestions in this thread!
If you are in the US and used to our preservative-filled bread, a $30 bread maker like the Dash, some flaked salt, and room-temperature real butter will make you wonder if you’ve ever had bread before.
That makes sense because usually a stick of butter is salted
