June 23, 2004

• Aussie Treat

     
  A couple of weeks ago, I went into one of our local markets -- not a
  giant chain, but a member of a family-operated group of markets with a
  variety of identities, this one called Henry's. Cathy was with me and
  had just found her Smart Water, her preferred liquid when not drinking
  wine. I turned away from the display of an amazing variety of different
  kinds of waters and saw a shelf full of little brown bottles with
  yellow tops and labels. Although I had never seen the product before, I
  knew immediately what it must be, even without reading the label.

  I have heard about Vegemite from a variety of Brits and Aussies for
  several years now. Many extoll the virtues of this product. Many more
  voices join in the opposite side of the fray, claiming the stuff to be
  garbage or worse. Few seem to adopt a neutral stance.

  The population of Australia didn't all migrate there of their own
  volition. Whether willing or not, those who tamed that new land were
  thirsty. They particularly wanted to be able to duplicate the whiskeys
  of Scotland. Failing that, they became masters at producing beers, ales
  and wines. This gave them lots and lots of yeast to play with. In 1923,
  mixing salt and minerals with a batch of yeast they cooked to the point
  of caramelization, they invented Vegemite. Some liked it and some hated
  it, so they continued making it.

  Vegemite has finally reached rural Southern California in quantities
  sufficient to fill one small shelf in one small store. Not only that --
  as I discovered today, when I returned to that same store -- the
  quantity on display diminishes with time. Somebody here must actually
  be buying the stuff, even at $3 for a four ounce bottle. There were
  perhaps ten bottles left out of six or seven dozen bottles that had
  initially been on display.

  It was time for me to try Vegemite. Even at that ridiculous price.
  After all, I only pay $2 for a bottle of wine and, although the Two
  Buck Chuck didn't bring in the gold in that big contest in New York, it
  was a finalist.

  The label says there are 23 servings of one teaspoon each in the
  bottle. From the smell, I didn't think I'd be serving myself that much
  at any time. I dipped my thumbnail into the thick, dark brown paste and
  licked it off.

  I survived.

  If you take warm Guinness stout, jell it and add salt, then concentrate
  it just a tad, you would get something close to Vegemite. If you like
  heavy tasting beers -- stouts, porters and their ilk -- you are well on
  your way to enjoying Vegemite.

  Vegemite is probably good for you. Yeast brings lots of B-complex
  vitamins to the mix. It contains almost nothing beyond the salt that
  would cause any harm.

  Other than dipping a little bit right out of the bottle, I have no idea
  how to use the stuff. Do you make peanut butter and Vegemite
  sandwiches? Where do I find Vegemite recipes? Why should I bother?

  I can't see why people are so fond of it. I also can't see why their
  opposite numbers hate it so vehemently. I guess I'm in the middle.

  I know a little more about Vegemite.

  I just don't know what it's good for.

  • 00:33
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