Pharyngula

Posted by: Nerd of Redhead, OM | March 11, 2010 7:26 PM

Glad to hear that vegemite might actually be useful...

*ducks and waves white flag at the Aussies*

*Sticks head up. Video link didn't work*

Posted by: Fil | March 11, 2010 7:33 PM

For best results with Vegemite on Jesus, may I suggest toasting the cracker first?

Listen for the Jesus screams and when he hits high C it should be done.

Maybe get Lucy to do the toasting, so you don't make a mess of it PZ. ;-)

Welcome to Oz by the way, and watch out for the Scientologists, who are on a roll (not a cracker)...our federal Senate gave the bastards a pass yesterday.

Much disappointment.

Posted by: Carlie of the lacy, gently wafting adjectives | March 11, 2010 7:35 PM

Was that Vegemite - black? I always imagined it as kind of hummus-colored.

Posted by: Your Mighty Overload - Un-True Scotsman | March 11, 2010 7:38 PM

I find it just wonderful that you carry a small number of consecrated Jesus crackers about with you. Ahh, for the man who has everything......

Posted by: happy_heyoka | March 11, 2010 7:42 PM

Highly recommended method:

obtain fresh sour dough Casalinga bread
obtain butter (or your favourite alternative)
cut thick (optionally toasted) slices
spread butter liberally - or conservatively - vegemite is strictly a non-partisan activity
spread vegemite thinly for beginners
repeat daily for at least 40 years

Skip the crackers and wine, this method carries no guarantees of transport to any afterlife, but your tastebuds will get close...

Posted by: skepticalmoth | March 11, 2010 7:51 PM

Needed a good glass of jesus blood to wash that down!

Posted by: Qwerty | March 11, 2010 8:01 PM

You should have brought some Minnesota-made Spam to go with your Vegemite and consecrated cracker.

Posted by: F | March 11, 2010 8:09 PM

What a way to ruin vegemite.

Posted by: rswarr | March 11, 2010 8:14 PM

Lets be clear here. Vegemite is not the same as Marmite.
http://www.salagram.net/Marmite-Vegemite.html

Marmite is delicious as most of Britain will attest.

Posted by: Blondin | March 11, 2010 8:18 PM

Weeeeeeeeeee're happy little Vegemites as bright as bright can be.
We all enjoy our Vegemite and commiting blasphemy.
Our mommies say we're more sacriligious every single week
Because we love our Vegemite, we all enjoy our Vegemite.
It puts a rose in every cheek!

http://www.youtube.com/watch?v=0yA98MujNeM

Posted by: ERV | March 11, 2010 8:25 PM

*shudder*

Posted by: Romeo Vitelli | March 11, 2010 8:28 PM

"Is it anything like nutritional yeast?"

Vegemite is made from yeast extract but has a taste all its own. P.Z's lack of faith that anything can be that horrible must have been put to the test.

Posted by: Great Waves | March 11, 2010 8:36 PM

Vegemite on toast with a little melted butter. Heaven. PZZZZ, come to Sydney.

Posted by: chuckgoecke | March 11, 2010 8:45 PM

Vegemite is one of the foods derived from spent brewers yeast. What else would go so well with Bier? A former housemate of mine turn me on to putting dried brewer's yeast on popcorn. It adds a nice flavor, A bit nutty.

Posted by: howard.peirce | March 11, 2010 9:21 PM

It's my understanding that non-North American anglophones (e.g., British, Irish, SA, and ANZAC) find peanut butter disgusting. Is this true?

(I have also heard that what peanut butter is available in non-North American anglophone shops is, in fact, disgusting, and you can't get decent peanut butter outside North America. But perhaps that has changed in today's modern global marketplace.)

I once saw a British cooking show that did an episode on American food. After showing British viewers how to make the exotic "blueberry muffin" (gas mark 4), the host did a segment on peanut-butter-and-jelly sandwiches, which she greatly altered to make it palatable to her viewers. I would not have eaten her strange nutpaste-and-strawberry-preserves concoction.

I have tried both Marmite and Vegemite, and could never find the right proportion of spread/toast that would make the combination edible. On the other hand, give me Jif, Welch's, and Wonderbread, and I'll happily eat until I go into a diabetic coma.

I think the lesson is, if you speak English, there is crap you will spread on bread and eat that anyone else in the world equates with filth.

Posted by: grandtheftigloo | March 11, 2010 9:26 PM

I found Marmite at a local shop (in Winnipeg), I may pick some up and give it a try...
Never seen Vegemite here...

Posted by: ~Pharyngulette~ | March 11, 2010 9:31 PM

What does it taste like? To the Rest Of Us who haven't been force-fed the nasty stuff since the day of our birth, it tastes like very, very salty grease. Try axle grease with a half-kilo of salt per 100g of grease.

Foetid stuff. Vile.

(In case you weren't sure, I don't much care for any of those yeast extracts, no matter who makes them.)

Posted by: Charlie Foxtrot | March 11, 2010 9:36 PM

Toast straight from the toaster, buttered right away(so it starts melting) then a decent wipe of Vegemite which also melts a bit, then straight into the mouth, still standing at the kitchen bench - that's breakfast nearly every work morning, the day hasn't started right without it!

...and I reckon the peanut butter here is alright. Same method as above works for that as well.

Congrats PZ! Lets see if we can get you to eat some 'roo now :)

Posted by: Phasic | March 11, 2010 9:41 PM

Hrm, kalamata olive tapenade is kind of reminiscent.

Basically, it's salty and umami. Great smeared on toast. Very thinly, with butter. Some people have it with cheese, and why not? Everything is better with cheese.

I've never tried marmite or promite, but I have heard they are recognisably different.

Vegemite toast is a traditional hangover cure here too. Apart from the incredible amounts of salt it's very high in B group vitamins.

Posted by: Noel | March 11, 2010 9:59 PM

Well done, PZ. Perhaps you should take a few jars back with you when you head home.

Josh, Official SpokesGay said:

Is there any food you could compare it to that someone who has not had Vegemite might recognize?

No. No there isn't.

My wife is in the first trimester of pregnancy and it's the only thing she can stomach on toast each morning (before she gets up - I'm a good husband). I always lick the knife afterwards.

Posted by: howard.peirce | March 11, 2010 10:05 PM

Charlie Foxtrot (great handle!) @ 35: Around these parts, peanut butter on buttered toast is usually recommended to cancer patients and people with hypermetabolic disorders. I used to eat it as a kid (thanks, Mom!), and that's part of the reason I'm obese to this day, even though I haven't touched the stuff in years.

Metabolized brewer's yeast, for all its ghastliness, has the advantage of not being full of fat and sugars (especially high-fructose corn syrup, which you'll find in commercial North American peanut butters). I just can't eat it, for cultural reasons, I'm sure.

Posted by: https://me.yahoo.com/a/ZKuoh_EKr8DKldiDVwdQOnXaqkf2#1c033 | March 11, 2010 10:10 PM

The best way to get foreign adults to truly appreciate vegemite is to go to a cafe one morning and order them a takeaway "Turkish Veg" (or, in long form, toasted turkish bread with vegemite).

This technique was recommended to me by a friend I used to work with who did not grow up eating the black stuff. He now loves his turkish veg, and has gotten several of his former vegemite hating friends onto it.

There's just something about toasted turkish bread that makes vegemite even more right than it was before.

Posted by: Phasic | March 11, 2010 10:20 PM

I grew up with peanut butter in the house, and it didn't seem unusual. That's not really an extra data point, though, as I grew up in the same house as Charlie Foxtrot. It was an anglophile Australian house, though, and I'm sure it was never mixed with jam.

Australian peanut butter (I'm willing to bet) has far fewer additives than American peanut butter. I'm no expert, though, as I avoid peanut butter since it makes my airways swell up in an unpleasant manner. And it smells bad.

Posted by: Ichthyic | March 11, 2010 10:38 PM

well, see, your problem, PZ, is that the lord OBVIOUSLY has endorsed marmite as the spread of choice:

http://news.bbc.co.uk/2/hi/uk_news/wales/8071865.stm

Posted by: Phasic | March 11, 2010 10:41 PM

Nice to see you paying attention, Charlie Foxtrot. :-P

See you in a few hours for beers.

Posted by: Pierce R. Butler | March 11, 2010 10:42 PM

Was that cracker left over from The Great Desecration™, or does our esteemed host have some underground (catacomb?) connection to keep him supplied with fresh Chonsecrated Christ Chrispies?

Posted by: jeyradan | March 11, 2010 10:42 PM

PZ, you've got to try Marmite next. They're not at all the same, and though they're both good, I've noticed that a lot of people who "tolerate" Vegemite can't seem to handle Marmite as well (read: cough, gag, spit). It's brilliant, though, and probably wonderful on a nice cracker.

Posted by: Phasic | March 11, 2010 10:51 PM

Nutella is so bad for you. And yet, so yummy...

Seriously, hydrogenated oils and fats will fuck up your cell membranes. And you don't want your membranes fucked with, since they are important for things like seeing, and thinking, and so on.

Posted by: Moenen | March 11, 2010 10:59 PM

Vegemite is a lot like religion. Unless you're introduced to it at a very young age, you'll never get into it. If you get exposed to it for the first time as an adult you're just puzzled and you don't understand all the fuss about this distasteful practice.

Posted by: Die Anyway | March 11, 2010 11:11 PM

Hey Mr. Diety... PZ just took another bite. We're going to need a lot more Jesus.

Posted by: Xenithrys | March 11, 2010 11:18 PM

Two thoughts about Vegemite:
First,

The wizened old cobber says he knows just the trick for constipation: "Go get a gum leaf off that tree over there, smear some Vegemite on one side and spread some Marmite on the other."

Secondly, PZ, try it in a sandwich with lettuce on soft rye or wholemeal bread. A little sliced spring onion helps too.

Posted by: Snoof | March 11, 2010 11:22 PM

Vegemite recipe time!

Lightly toast some bread, smear it with a little vegemite, lay some thinly-sliced cheese (decent Cheddar works well) on top, and grill it until the cheese bubbles. Delicious. You can add sliced tomato too, that goes well.

...ok, it's not much of a recipe. I still like it.

Posted by: Phasic | March 11, 2010 11:39 PM

Now I'm craving avocado and vegemite. Thanks a lot. Do you people understand how expensive avocados are at the moment?

Posted by: Charlie Foxtrot | March 11, 2010 11:41 PM

iSnack 2.0

Did anybody actually try that?

Howard:
I just had a quick Google and found the list of ingredients for a typical brand of peanut butter that is found in the same section of the supermarket here, typically between the Vegemite and strawberry jams:

"Freshly Roasted Peanuts (85%), vegetable oil, sugar, salt"

and while I've got my Google on...
Vegemite:
Yeast Extract, Salt, Mineral Salt (508), Malt Extract (From Barley, Colour(150?), (Contains preservative 220), Flavours, Niacin, Thiamine, Riboflavin, Folate

Nummy!

Posted by: howard.peirce | March 11, 2010 11:52 PM

@ F #66: Hah! Cheers from across the pond.

Posted by: krc [clowersnet.net] | March 11, 2010 11:58 PM

Jif extra crunchy peanut butter (typical American PB) - roasted peanuts, sugar, contains 2% or less of the following: molasses, fully hydrogenated vegetable oils (rapeseed and soybean) mono- and diglycerides, salt

Adams 100% Natural Peanut Butter, unsalted, crunchy (easy to find, at least in the American west, but not that commonly used) - Peanuts

Personally, like the taste of both, but I try to stick with Adams (and that was what my family had growing up).

Posted by: howard.peirce | March 12, 2010 12:04 AM

Charlie, from the website for Jif (a fairly standard, G. W. Carver-style American peanut butter):

Nutrition Facts
Serving Size 2 Tbsp. (32g)
Calories 190
Calories from Fat 130
Amount/Serving %DV *
Total Fat 16g
Saturated Fat 3g
Trans Fat 0g
Cholesterol 0mg
Sodium 150mg
Total Carbohydrate 7g
Dietary Fiber 2g
Sugars 3g
Protein 7g

MADE FROM ROASTED PEANUTS AND SUGAR. CONTAINS 2% OR LESS OF: MOLASSES, FULLY HYDROGENATED VEGETABLE OILS (RAPESEED AND SOYBEAN), MONO AND DIGLYCERIDES, SALT.

Shit's a fuckin' fat factory.

Posted by: howard.peirce | March 12, 2010 12:20 AM

Crapamole, Charlie, I gotta get to bed if I'm going to work tomorrow. Huzzah for time zones, for what it's worth. I'd so fucking join you for a beer, in another reality.

Posted by: middo | March 12, 2010 12:33 AM

Vegemite is the processed yeast from the bottom of the vats at CUB in Abbottford. It is obviously good for you because it truely "made from beer".

The taste is salty, with a similarity to soy sauce. It is one of the greatest inventions of all time. Teenage boys devour enourmous quantites when they get home from school, on lightly toasted bread with a smear of butter.

Posted by: Rey Fox, Bird Caller Guy | March 12, 2010 12:43 AM

Guess I shouldn't be too surprised at the notion of non-Americans not liking peanut butter, although there hasn't been much corroboration here. Still, you blokes eat peanuts, right? So what could be wrong with peanut butter?

I say that because you'd have to pry my Skippy from my cold dead hands.

Posted by: MadScientist | March 12, 2010 1:56 AM

That's cruel and unusual punishment. Those folks ought to be hauled off to the Hague.

Posted by: https://www.google.com/accounts/o8/id?id=AItOawmCcTJZpAYvnVaWEAghnrI7WEYOO5CUrmE | March 12, 2010 2:18 AM

Noel,

The best Hitler downfall parody of all time... (IMHO, and that of my sons...)

http://www.youtube.com/watch?v=V7aM-VH9eS0

If it doesn't work (it may require HTML5 compat browser, try "iSnack marketer" in youtube)

Dale

Posted by: Bill | March 12, 2010 2:31 AM

Vegemite is divine! And none of this 'spread it thinly' crap. Nice soft bread, spread on both sides with margarine and then spread thickly with vegemite. Absolute heaven! Almost makes one believe in the Flying Spaghetti Monster or some such nonsense.

PJ - if you are here in Canberra, I will bring the perfect vegemite sandwich for you.

If your vegemite looks brown, you have spread it too thin.

Marmite - bleh! Promite - double bleh!

In Queensland, we call peanut butter, peanut paste. By either name, I have never liked it, but my wife loves it!

Posted by: LazerP3w | March 12, 2010 2:38 AM

Interesting fact Bits-o-Jebus don't get mold because bacteria are not Christian. Also, Vegemite is not bad, I personally wouldn't use it often but it had some good applications and nice way to mix a toast-centered breakfast up.

Posted by: Kristjan Wager | March 12, 2010 2:45 AM

Two things:

1) The best way to eat Vegemite: Spread it thinly on a piece of toast. Throw out said piece of toast. Find something decent to eat.

I can eat Vegemite, but I am never going to enjoy it.

2) I am actually surprised that you were allowed to bring in those crackers PZ. For those who don't know, Australia has very strict quarantine laws, and anything resembling food will generally be taken away and destroyed (non-food items from organic matter will usually just be fumigated).

Posted by: Xenithrys | March 12, 2010 3:10 AM

Pharyngula's so quiet! I guess the Americans are all asleep and the Aussies are all at the GAC. Nothing for the kiwis but the drinking.

Posted by: johno | March 12, 2010 3:13 AM

now, I've been involved in all the great religious and scientific debates that the world can throw at us, but there is nothing more vociferous as the argument between an aussie espousing vegemite, and a brit espousing marmite.

there's only one way to sort it out...
fight, fight, fight!

Posted by: MadScientist | March 12, 2010 3:48 AM

@Josh: Yeah, nutritional yeast will be close, but if my repressed memory is not too vague it's more sour due to the acids (including vitamins) than yeasty-tasting. I think it's processed from yeast - "yeast feces" might be appropriate. I'd rather have bee puke on my toast any day.

@maximillion: Peanut butter used to simply be finely ground peanuts; the oil from the peanut was enough to make a paste which was easy to spread (but which glued your mouth shut). These days cheap vegetable oil is added along with a ton of salt, producing a salty greasy goo which only vaguely resembles the original. I've seen a few nut shops selling the freshly made stuff - I think it's worth paying for, but you must eat it fairly quickly because it has no antioxidants and thus turns rancid in only a few months.

Posted by: speedweasel | March 12, 2010 4:07 AM

Just came from Y&J and drinks with everyone. It was great to meet many of the regulars and some v.nice people I never heard of before. BoS, I owe you a beer! Don't let me forget.

Bit drunk, but not to worry. Going to play a couple of hours of Left 4 Dead. Nothing soothes a would-be hangover like shooting zombies.

mmmm... zombies. Bang! Bang, bang! (.. you get the picture)

Posted by: the_manxome_foe#a0503 | March 12, 2010 4:25 AM

Speaking of the great yeast-extract spread wars, did anyone ever try Aussiemite?

I seem to recall Dick Smith trying to start a product called Ozemite as a protest to the fact that Vegemite is actually now made by an American company.

Apparently they had terrible trouble getting ingredients, as all the big breweries had already promised all their yeast poo to Kraft.

Then this other stuff was registered by some other guy.

Posted by: Moggie | March 12, 2010 5:01 AM

How can people talk about peanut butter, and marmite, without mentioning how well they go together? Toast some bread, spread with butter, then plenty of peanut butter, and finally a thin wipe of marmite. Nom nom nom.

Posted by: jefrir | March 12, 2010 5:21 AM

Peanut butter definitely exists here in the UK, and has done for decades - at least since the thirties, although it may not have been as popular then. The ingredients list from the jar in my cupboard reads "Roasted peanuts (87%), rapeseed oil, sugar, palm oil, salt". The salt and sugar content do appear to be about two-thirds of that listed for the American version above.
I definitely second the recommendation of strong cheese as an accompaniement for marmite (cheese also works surprisingly well with peanut butter). Another alternative is cold sausage - next time you have a fry up, save one of the sausages for a sausage and marmite sandwich later.
PZ, you'll clearly have to come to England so you can do a proper comparison of vegemite and marmite!

Posted by: plien | March 12, 2010 5:42 AM

I grew up as a hippy kid, so my mum and dad had a stove for cooking and heating. (Iron cascket burning wood, the iron probably kept dog out)

There are a couple of "snacks" i remember fondly;
1. bread with butter and ground swiss cheese from the stove.
2. bread with peanutbutter and marmite form the stove. (marmite is yummy, marmite and peanutbutter is devine)
3. roasted chessnuts from the stove with butter and a bit salt.

Everything is better with a stove. :-D

Nice tidbit. Because of Dutch foodlaws only butter was named butter. With peanutbutter this was a problem. Then they thought about an other foodstuff 'leverkaas' -livercheese- which is a luncheonmeat. Then peanutbutter became 'Pindakaas' peanutcheese in Dutch. I always buy the organic type, all peanut, sometimes with a little bit salt. I really hate the sweet american style stuff. American "food" has way to much and dodgy ingredients.

Posted by: jivlain | March 12, 2010 5:53 AM

PZ, I've got to say, I'm terribly offended by this blasphemous act. I mean, seriously, spreading blessed Vegemite over one of those nasty wafers?

Posted by: jack.rawlinson | March 12, 2010 6:32 AM

Vegemite is weak sauce for weak Aussies, mate. Next time you're in the UK try the real deal. Marmite!

Posted by: creating trons | March 12, 2010 7:04 AM

Dale #83. That was very funny. If I hadn't read this post first, I wouldn't have understood the clip. Hellarious.

Posted by: Vilding | March 12, 2010 7:37 AM

Blasphemy, wasting perfectly good Vegemite like that!

Posted by: jennyxyzzy | March 12, 2010 8:41 AM

OK. Loads of things to say on this thread :-)

Firstly - do kiwis not eat Vegemite??? How odd - The last time I bought a jar of Vegemite in London (I live in Paris, but they don't do Vegemite here, you have to be lucky just to find Marmite), it was marked as being made in New Zealand!

Secondly, peanut butter. As far as I'm aware, there is no difference between American and Australian peanut butters, at least not anymore - when I was a child, Australian peanut butter would have the oil separate out, but these days it's completely emulsified, much the same as the American peanut butter that I can get here in France. I don't know if that's a change in technology globally, or if it was actually a difference between the two countries' peanut butters...

Posted by: Matt "Nora" Penfold | March 12, 2010 8:43 AM

In the UK we used to buy Marmite cashews. Really quite good.

Walkers also do Marmite flavoured crisps. Yummy!

Posted by: Matt "Nora" Penfold | March 12, 2010 8:46 AM

I would add that a Marmite crisp and cheese sandwich is wonderful!

Posted by: theshortearedowl | March 12, 2010 8:57 AM

Sacrilege! Jesus should only ever be spread with Marmite.

Adding butter is permitted. Hot melty butter. With gooey swirls of Marmite.

Posted by: kiki.klank | March 12, 2010 9:11 AM

I thought that believers in catholicism believe that only a certified priest can turn a cracker into Jesus.

Am I wrong?

Posted by: Kemist | March 12, 2010 10:23 AM

Why does yoghurt need pectin and emulsifiers and high fructose corn syrup??

Because it's low fat. If there wasn't pectin or gelatin in it it would be liquid.

I hate low fat yoghurt. In fact it tastes so different form real yoghurt that I wonder how they still call that ghastly stuff yoghurt.

In Canada, you can still find real yoghurt, but you have to look for it. The only place I can find satisfactory enough plain yoghurt to make, say, raita, is an arabic grocery.

Posted by: Kemist | March 12, 2010 10:33 AM

@118 & 100

Don't be surprized also at how different 100% peanut butter is different from the supermarket stuff.

For instance, it will accumulate oil on top, since it is not stabilized with emulsifiers and sugar. You have to mix it prior to use. It will also have a different texture and taste - less salty and less sweet. The texture is more like an oily paste than a butter.

Posted by: Matt "Nora" Penfold | March 12, 2010 10:51 AM

Yoghurt is not hard to make.

You just need milk, a Thermos flask and culture. You can buy various cultures online, depending how sour you want your yoghurt.

Posted by: chuckgoecke | March 12, 2010 11:28 AM

Matt(#129)
I make my own yogurt, and I started with some Dannon Activia. Any store bought yogurt that has active cultures would work. I brew mine in the gallon plastic milk jug it came in, pour off about 3 inches, add about two cups dry powdered milk, and the rest with pre-existing yogurt. I use a water-bath(large kettle) on the stove top at the lowest burner setting, monitored with a thermometer to keep it at 109 deg F(43 deg C) for about 12-24 hours. I shift the kettle around on the burner to control the temp, depending on the room temperature and time of year, because you don't want it to get hotter than 125 deg F(52 deg C) or you might kill the organisms.

Posted by: Matt "Nora" Penfold | March 12, 2010 11:35 AM

Chuckgoeke,

I make mine with bought culture, but using starter from a shop bought live yoghurt works as well. I bring the milk up to about 45C, stir in the culture the put into a Thermos overnight. 12 hours is normally enough.

Posted by: Matt "Nora" Penfold | March 12, 2010 11:39 AM

Oh, and if you want a thick set, greek style yoghurt, place the yoghurt in a muslin cloth and allow to drain for 12 hours.

Posted by: Xenithrys | March 12, 2010 12:15 PM

Jennyxyzzy # 115

Firstly - do kiwis not eat Vegemite???

You've omitted one: Skippy/Jiff

Posted by: Kemist | March 12, 2010 1:18 PM

@135

It's amazing how Greek cuisine, except for the spices, has similarity with Indian cooking.

Hung yoghurt is also used in Indian cooking. And raita is essentially tzatziki sauce with cumin instead of garlic. Feta is very similar to paneer, and can sometimes be used as an alternative.

Posted by: David Marjanović | March 12, 2010 2:12 PM

Why does yoghurt need pectin and emulsifiers

To keep it from separating.

and high fructose corn syrup??

Because the American agriculture and sugar industry is powerful enough to put the syrup everywhere. I'm told even American "bread" contains the stuff. Kellogg's Cornflakes® contain it… I thought they must taste better than any of the European plagiates, but no, they send mixed messages between cornflakes and Frosties® in a worst-of-both-worlds way.

Posted by: Nerd of Redhead, OM | March 12, 2010 2:46 PM

In corn flakes, the sugar is thinly sprayed on prior to going into the final oven, where the sugar caramelizes, giving it the golden brown color. The bulk of the flake is corn starch. For Frosties, sugar is also sprayed on and gently dried after the caramelization step, so it has much more sugar.

Posted by: https://www.google.com/accounts/o8/id?id=AItOawmFNYLxWloJ03STzmE-W5JxDunnIUSeQzo | March 12, 2010 5:59 PM

I was always confused when I saw kids on sesame street spreading their glossy, smooth peanut butter because I'd only ever had chunky, crunchy peanut butter. They also confused me to no end with their "jelly", I take it you guys do have jams and jellies with chunks of fruit and pips in it though, right? It's just the clear stuff looks better on tv or something?

America seems to be a little behind the rest of the world in their dietary salt intake. The few students I know staying over here found all the food really bland at first- lack of the usual salt.

(Oh yeah, and marmite ftmfw)

Posted by: strange gods before me ॐ homintern radfem | March 12, 2010 7:22 PM

Piltdown Man, Now why can't you muster the human decency to stay away from a place where you've been told not to return? Do you also break into houses and crash parties uninvited?

Posted by: Janine, The Little Top Of Venom, OM | March 12, 2010 7:26 PM

Hey, Hoax is down right sleazy. Waits till the tentacled overlord's attention is away for a few days and pops in.

Do you miss the company of the damned that much. Because I can say this; I did not miss you.

Posted by: Nerd of Redhead, OM | March 12, 2010 7:39 PM

Oh, Hoax is trying to circumvent his ban? Shows what a dishonest and amoral character he is. It seems the more religious (delusional fools) these trolls are, the more likely they are to try to post again. What hypocritical losers.

Posted by: Janine, The Little Top Of Venom, OM | March 12, 2010 7:56 PM

Why, thank you, asshole, for showing that ethical example for the rest of us to emulate.

Seriously, get yourself a new fucking hobby.

Posted by: 'Tis Himself, OM | March 12, 2010 8:02 PM

Comment by Piltdown Man blocked. [unkill] ​[show comment]

Posted by: Ichthyic | March 12, 2010 8:23 PM

I'm beginning to think he's been well and truly processed.

Pilty is a great case on point as to how they just don't make exorcists like they used to in the old days.

Posted by: Owlmirror | March 12, 2010 10:05 PM

You win some, you lose some.

Given that at your last you were still supporting the execution of non-Catholics, I certainly hope that you will continue to lose, preferably forever.

Posted by: Owlmirror | March 12, 2010 10:24 PM

Amusingly enough, he's already been posting there.

I thought that Piltdown Man claimed to not be this one?

Posted by: SC OM | March 12, 2010 10:36 PM

I thought that Piltdown Man claimed to not be this one?

Oh, I missed that.

Posted by: 'Tis Himself, OM | March 12, 2010 10:50 PM

Thanks.

Posted by: Walton, Marquis of Carabas | March 13, 2010 6:25 AM

I always have this weird urge to pronounce "Vegemite" to rhyme with "Yosemite". :-)

And the British equivalent product, "Marmite", is absolutely revolting and vile.

Posted by: 'Tis Himself, OM | March 13, 2010 9:05 AM

Walton #166

And the British equivalent product, "Marmite", is absolutely revolting and vile.

And you call yourself an Englishman*! Next you'll be calling for paving over The Oval to make a parking lot and outlawing wearing hoodies in Tesco.

*He is an Englishman!
For he himself has said it,
And it's greatly to his credit,
That he is an Englishman!
For he might have been a Roosian,
A French, or Turk, or Proosian,
Or perhaps Itali-an!
But in spite of all temptations
To belong to other nations,
He remains an Englishman!

-Sir W.S. Gilbert, HMS Pinafore

Posted by: MS | March 13, 2010 4:11 PM

Speaking of weird things Brits spread on toast: The Gentleman's Relish, http://en.wikipedia.org/wiki/Gentleman's_Relish . A paste of anchovies, butter and herbs. Actually pretty good, if extremely salty.

Posted by: Walton, Marquis of Carabas | March 14, 2010 8:08 AM

'Tis Himself @#168

http://www.youtube.com/watch?v=z2r9t6l_eE8&feature=related