I’ve never tasted it and already know I don’t like it.
Ping.
I doubt it has much to do with my genes.
I’ll stick to peanurr burr and hunny... :)
LOL I thought I just didn’t get it because I’m from the States. Turns out it’s in my genes?
I actually like it. It’s a salty malt flavor of beer. Of course, I also shocked some of my fellow guailo work mates when I ate ripe durian fruit from a road side stand in Malaysia without puking, and matched around a dozen maotai shots with a Chinese nurse sitting next to me at a banquet in Guangzhou (she looked pretty damned cute by the end of the meal). So I might be a special case.
Isn’t that what Lucy Ricardo was selling?
only Aussies like vegemite...
I tried it once when I was in New Zealand. It tasted like solidified soy sauce. Absolutely disgusting. One bite and I was done.
I don’t hate it, nor do I love it. I like it spread on a saltine. Poor man’s caviar.
The Aussies at work brought some in for us to try. I didn’t like it.
A number of people have said it tastes like chicken. Who’d a thought?
rwood
How many grant $$$$ was wasted in this study?
It’s yeast extract. If you look at the contents of many many food products...it is an ingredient.supposedly it adds “umami” taste(savory taste)...it looks like some kind of chocolate frosting so when you taste its salty bitter flavor it can mess you up. It gives vegetarian food a meaty kinda flavoring so you vegans can cheat..i use it in my veggie soups and classic toast and butter preps...by product of extraction of fungal(yeast) fermentation process
Vegemite, the UK’s equivalent of boiled peanuts.
I keep a little jar of Marmite around to use for an occasional umami blast in cooking. As an experiment I just tried it on buttered toast. Pretty good, in my opinion. In fact, quite tasty. But maybe that’s just my DNA talking.