The Big Butter vs Margarine Debate!
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I think the Europeans eat like that, or so the author wrote..in Heidi.Originally posted by the Bear:wrong wrong!!
you slice the butter THICKLY and then place some bread on the butter...
like that, lagi shiok!
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omg lard? *shivers*Originally posted by elindra:Haha this reminds me when I was talking to my Canadian friend some time back and he was saying his grandma still cooks with lard and all and is healthier than all of them young 'uns put together.
Actually i dont use butter or margarine unless grilling bread. I think cheese is more that enough.
What i find a bit weird is people use butter even when using another spread, such as vegemite or even jams. -
I think it tastes better with butter. The bread still tastes pretty dry with cheese only.Originally posted by Kan_i:omg lard? *shivers*
Actually i dont use butter or margarine unless grilling bread. I think cheese is more that enough.
What i find a bit weird is people use butter even when using another spread, such as vegemite or even jams.
Yuck. I can never acquire a taste for vegemite though I'm ok with Borvil -
country crock butter for the win!!!!!!!!!!!Originally posted by Meia Gisborn:That would depend on which is on sale at the supermarket. -
haha, i've always hated bovril vegemite, marmite and all that jazz.. too salty.Originally posted by elindra:I think it tastes better with butter. The bread still tastes pretty dry with cheese only.
Yuck. I can never acquire a taste for vegemite though I'm ok with Borvil -
anyone read Uncle Tom's Cabin?
they used a slab of bacon to oil the pan which they baked a cake inOriginally posted by elindra:Haha this reminds me when I was talking to my Canadian friend some time back and he was saying his grandma still cooks with lard and all and is healthier than all of them young 'uns put together. -
Don't think you can eat vegemite on its own on toast?Originally posted by Kan_i:omg lard? *shivers*
Actually i dont use butter or margarine unless grilling bread. I think cheese is more that enough.
What i find a bit weird is people use butter even when using another spread, such as vegemite or even jams.
I like my vegemite with either butter or margarine on toast. 
That was how SL first introduced me to vegemite. 
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vegemite goes well as a paste to lay gravel on.. after which, you get Road
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Originally posted by the Bear:vegemite goes well as a paste to lay gravel on.. after which, you get Road
This I gotta agree with Bear.....I wonder how anyone can eat that stuff
Sorry Missy -
Hey now let me defend a national icon, which is now owned by the AMericans LOLOriginally posted by Rhonda:Don't think you can eat vegemite on its own on toast? I like my vegemite with either butter or margarine on toast. That was how SL first introduced me to vegemite.
Vegemite is great... fantastic on toast or even in a cheese Sandwich when u want that extra salty kick.
Have you considered not spreading so much, lol theres enough salt in Vegement to kill an elelphant... yeast extract from which it is made doesnt sound apealing either lol But tastes great lol
Nah i cant stand the buttery (creamy) vegemite taste... although that is how it is prepared in Australia. The butter cuts down the salty tang some what. -
*hides in a corner*Originally posted by Kan_i:Hey now let me defend a national icon, which is now owned by the AMericans LOL
Vegemite is great... fantastic on toast or even in a cheese Sandwich when u want that extra salty kick.
Have you considered not spreading so much, lol theres enough salt in Vegement to kill an elelphant... yeast extract from which it is made doesnt sound apealing either lol But tastes great lol
Nah i cant stand the buttery (creamy) vegemite taste... although that is how it is prepared in Australia. The butter cuts down the salty tang some what.
Kan likes to eat salty tar -
Originally posted by Kan_i:Hey now let me defend a national icon, which is now owned by the AMericans LOL
Vegemite is great... fantastic on toast or even in a cheese Sandwich when u want that extra salty kick.
Have you considered not spreading so much, lol theres enough salt in Vegement to kill an elelphant... yeast extract from which it is made doesnt sound apealing either lol But tastes great lol
Nah i cant stand the buttery (creamy) vegemite taste... although that is how it is prepared in Australia. The butter cuts down the salty tang some what.
But without butter, it's waaaaay too salty wor! -
Originally posted by the Bear:vegemite goes well as a paste to lay gravel on.. after which, you get RoadOriginally posted by elindra:
This I gotta agree with Bear.....I wonder how anyone can eat that stuff
Sorry Missy 
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Sorry Rhonda, I think Vegemite is not for human consumption too.Originally posted by Rhonda:
*runs and hides* -
Originally posted by av98m:Sorry Rhonda, I think Vegemite is not for human consumption too.
*runs and hides* -
i think vegemite is not fit for animal consumption either...
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personally i take butter over margarine.
people who eat margarine have been proven to suffer a higher risk of heart attacks. -
wow all these ppl taking pot shots at my vegemite...
*throws a gob of vegemite at the fleeing Elindra and Av98m* -
what on earth is vegemite? it is some relative of a termite?Originally posted by Kan_i:wow all these ppl taking pot shots at my vegemite...
*throws a gob of vegemite at the fleeing Elindra and Av98m* -
Mmm... yummmm VEGEMITE!! :p~~ My latest acquisition is a toaster, and I can finally have vegemite on toast over hereOriginally posted by Rhonda:Don't think you can eat vegemite on its own on toast? I like my vegemite with either butter or margarine on toast. That was how SL first introduced me to vegemite. 
Of course, it tastes best with butter! -
Originally posted by HENG@:what on earth is vegemite? it is some relative of a termite?
And now... comes in travel pack size, too!
History of Vegemite
In 1922, a Melbourne man called Fred Walker (who started the Fred Walker Company which eventually became Kraft Foods Limited in Australia) had the bright idea of using yeast extract left over from the manufacture of beer to create a wonderful source of vitamin B and a tasty new spread that every Australian will grow up with.
But it took many years before the product became a success. It was launched in 1923 with the promise that it was “delicious on sandwiches and toast, and improves the flavour of soups, stews and gravies”. Vegemite almost didn’t survive in the early days because its arch rival Marmite was already well accepted by Australians. This thick, dark, English spread must have given our Fred some sleepless nights. In fact, things got so bad that he decided to relaunch Vegemite as “Parwill”. What? “If Marmite… then Parwill”. Get it? The name was tried in Queensland and no one there got it. So it was back to Vegemite for Fred.
In 1935, a jar of Vegemite was given away with every purchase of a product from the Fred Walker Company range. The promotion lasted for two long years. Australians tried Vegemite and loved it. Sales soared and the rest is history.
Today Vegemite, which remains relatively unchanged in recipe and label, now sells over 22 million jars every year. Vegemite may have started on toast but it remains a vital ingredient in many contemporary recipes such as risotto. -
cooorrrrrrrrrrrr
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i think its been many years ago since i last tried bovril
heck, dont even rem how it taste like already -
Ok what is Bovrl?Originally posted by laurence82:i think its been many years ago since i last tried bovril
heck, dont even rem how it taste like already
Hahah naturally i assume our resident librarian would source out a pic and short history -
LOL it's interesting reading up about Vegemite. So I attempted to do another search on Bovril. Not so interesting this time! (perhaps it's cos I prefer vegemite so much more!Originally posted by Kan_i:Ok what is Bovrl?
Hahah naturally i assume our resident librarian would source out a pic and short history )
Bovril's v. nice with porridge, though.
Bovril, formerly a beef extract, now is the trademarked name of a thick, salty yeast extract, sold in a distinctive, bulbous jar.
A spoonful of the semi-liquid paste in hot water makes a savoury drink, but few like it because of its raucous flavour. It can also be used as a flavouring for soups, stews or porridge, or spread on bread, especially toast.
The name, like many late 19th and early 20th century tradenames, comes (partially) from Latin, bos meaning "ox." The vril component of the name comes from Bulwer-Lytton's once-popular 19th century "lost race" novel, The Coming Race, in which a subterranean humanoid race have mental control over, and devastating powers from, an energy fluid named "Vril."
In November 2004 the manufacturers, Unilever, announced that the composition of Bovril was being changed from beef to a yeast extract, both in the hope of allaying fears of bovine spongiform encephalopathy (BSE), and to make the product suitable for vegetarians and vegans. According to Unilever, "in blind taste tests 10% didn't notice any difference in taste, 40% preferred the original and 50% preferred the new product."
It is served at the Groucho Club, and is associated with football culture; commonly being drunk on the terraces from thermos flasks in winter.
A potential serving suggestion (as seen at football matches) is to shake white pepper and maybe a little cayenne into it before drinking.
Info taken from: Wikipedia, the free encyclopaedia http://en.wikipedia.org/wiki/Bovril