Fuck I Love Eating Vegemite (From the jar with a Spoon) - The 88 mm Remix Version

Never had Vegemite though, but neither have 99.998% of other Americans! lol

@bigintol03: Peanut butter is a nutritional food, but it's also very energy dense. Vegemite - for the everage person, is too salty to be consumed as a food in it's own right, even though I eat it with a spoon, I usually have a heaped teaspoon on average every week or two... Hugh Jackman Shows Jimmy How to Really Eat Vegemite --- https://youtu.be/P_sUhTWtvG4 ---- Most people who are not familiar with it or one of the many similar spreads, just spread it on thick, and they are not used to the taste or the intensity, or the saltyness, when you have so much - in the beginning. The equivalent from Brazil, also say to do what my father taught me to do, which is when making gravy from the pan juices from a roast, is to add a TEASPOON of it , to the flour, water, and condiments mix, when making the gravy. Depending on your tastes, familiarity and cooking skills, it can be a really great flavour enhancer and it goes well with red meats. And it's good on cheese sandwiches etc.

@Life_N_Times_of_Shane_T_Hanson: Pan gravy is the BEST! I had a buddy of mine who was raised in North Carolina show me how to make it a few years back, my mother (God rest her soul) NEVER did that, she bought the shit in a jar! When she'd make a roast she'd pour the pan drippings down the drain!

@bigintol03: Oh god fuck no! Sacrilege. Pouring out the fat and the meaty residues in the roasting dish... If your a little bit thoughtful and really do the effort to make a brilliant roast - with the vegetables and all in it - and then make the gravy from that - brilliant. I mean packet gravy is better than nothing, and when your stranded or broke, it's food - you can make it into pancakes or soup, or thicken up some kind of cooking, or eat it from the packet with a spoon, but it's a poor second to REAL gravy....

@bigintol03: How do you make your gravy? What ingredients do you use?

@Life_N_Times_of_Shane_T_Hanson: I just make a Roux with butter and flour, then I put in a dash of garlic powder, salt and pepper, and the pan drippings!

@bigintol03: Add in a decent dash of tomato sauce, and a smallish blob of Vegemite or similar like Marmite, will make it a treat, but you can also add fresh chopped rosmary and or a decent dash of horse raddish, There is tons of stuff.... Chopped chilli, or anything. Apricot jam is nice. Some ingredients make the gravy nice because of the ingredient, some ingredients are not good to use in large quantaties but in smaller amounts, they can really add a good effect to the mix.

@Life_N_Times_of_Shane_T_Hanson: I'm going to remember that!

@bigintol03: There is no right way to make "The Gravy" - there are gravies that are brilliant, there are huge varities of them with huge amounts of different ingredients and combinations of them, and then there are the "Ho-Hum" bottom $ packet gravies, made from corn flour, salt, caramel (burned sugar) to make it brown looking. I mean you can make gravey with fried onions, mushrooms, a small dab of hot english mustard, fresh chopped mmint - tossed in at the last minute - and fresh rosemary - coarsely chopped up and thrown in by the handful - for roast lamb. Uhhh not super sure on the wine types, but strong dark red cooking wines like burgundy - that adds a whole dimension to the food. Lots of nuts and seeds can be ADDED (fucking caps lock) to either make a sauce or to compliment the sauce and fortify it.... Then there are light sauces with delicate flavours for fish. You can add different beers to different gravies..... There are so many great gravies if only in being totally different every time..

@Life_N_Times_of_Shane_T_Hanson: One thing that I've learned, NEVER use "cooking" wine! It absolute GARBAGE! Like a gourmet chef told me a long time ago, "if it not good enough to be poured into a glass and drank, don't cook with it either"!

@bigintol03: I used to drink garbage.....

@Life_N_Times_of_Shane_T_Hanson: lol...any old port in the storm huh?