Re: Vegemite Question

[nudd@zikzak.apana.org.au (Nai Ying Kwok)]

s.telford@ed.ac.uk (Scott Telford) writes:

>In article
><582217190393*/I=GR/G=GRAHAM/S=DOMBKINS/OU=BHPMELMSM/O=BHP/PRMD=BHPMEL04/ADMD=TELEMEMO/C=AU/@MHS>,
>GRAHAM.G.R.DOMBKINS@BHPMELMSM.BHP.bhpmel04.telememo.au writes:

>> If I remember my history right there was a competition
>> many years ago in Oz to try and come up with a use for all the yest
>> by-product being produced in the manufacture of beer. By the end of it a chap
>> had won by developing this "stuff" that looked like axle greese and tasted of
>> concentrated salt. It was marketed against an English product called Marmite
>> (created from vegitable extract) and call Parwill.

>Actually, according to a real-ale-drinking friend of mine, Marmite is
>(or was) made in the same way, ie. by scooping the dormant yeast
>sludge out of the bottom of beer vats and boiling it up for a few
>days. I think it's made in Burton-on-Trent, where there is/was a lot
>of breweries. Never tried it myself, but I'm told it's an aquired
>taste.

Marmite is actually VERY similar to Vegemite, except only *slightly* less
salty, and mellower in taste.  I prefer it to Vegemite, although most
Australians wouldn't be caught dead near it.

NY

>ObKate: I wonder if she likes Marmite? 8-)

>-- 
>Scott Telford,                            / "Can I assume you're pissed out of
>Edinburgh Parallel Computing Centre,      /  your head on 'Big Sky', on the new
>University of Edinburgh, UK.              /  album?" - Peter Swales,
><s.telford@ed.ac.uk> - (+44 31 650 5978)  /  interviewing Kate Bush, 1985.

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