No, it is smoother than the consistency of jelly or jam. It is more of a paste than a gel, dark brown in color, but very similar, as Guest said, to beef boullion. Its overpowering flavor can be mitigated by spreading it very very thinly.
We have the Ausie original (I understand) and it is called Vegemite. It is nice really on toast or day-old white bread with lotta butter, but one can tire of it if one eats it too often.
It's a yeast extract spread. Used on toast, in sandwiches, in sauces (my Mum puts it in gravy)... It has a very distinctive strong flavour which I'd stuggle to describe to you (sorry).
This is only available in British English Speak terriories I think?
I really want to know whats actually in that stuff--I tasted it once and I hated it stright away.
Never even heard of it
... but pa might not...
Only because I am.
nah, I read it on the back of the jar.
Before you tell people to learn some manners please think about your own.
No, it is smoother than the consistency of jelly or jam. It is more of a paste than a gel, dark brown in color, but very similar, as Guest said, to beef boullion. Its overpowering flavor can be mitigated by spreading it very very thinly.
Actually Vegemite was developed by Walker Foods (which became part of Kraft) in the 1920s. Marmite was an earlier form of yeast extract.
We have the Ausie original (I understand) and it is called Vegemite. It is nice really on toast or day-old white bread with lotta butter, but one can tire of it if one eats it too often.
It's a yeast extract spread. Used on toast, in sandwiches, in sauces (my Mum puts it in gravy)... It has a very distinctive strong flavour which I'd stuggle to describe to you (sorry).
What is it?