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Post by tartanphantom on May 14, 2022 19:50:02 GMT -5
I have a very stereotypical Barry McKenzie level Aussie step uncle that pounds Fosters, works construction, and loves Vegimite to bits Is there much difference between Vegimite and Marmite? People say Vegemite is stronger than Marmite. People either love one or the other. I'm a Vegemite guy, but once chose Marmite on a blindfold test.
I rather like them both, and I'm American... AND from the deep south. What's wrong with this picture?
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Post by commond on May 14, 2022 19:57:14 GMT -5
People say Vegemite is stronger than Marmite. People either love one or the other. I'm a Vegemite guy, but once chose Marmite on a blindfold test.
I rather like them both, and I'm American... AND from the deep south. What's wrong with this picture?
I guess that makes you a neutral.
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Post by Rob Allen on May 14, 2022 20:21:23 GMT -5
When I was a kid, the mustard options were:
- yellow - brown
Then some clever ad people made that commercial with the two Rolls-Royces - "pardon me, would you have any Grey Poupon?" And Americans discovered Dijon mustard. And now mustards take up most of an aisle at the supermarket.
There's been a similar proliferation of apple varieties. Used to be Red Delicious and maybe Golden Delicious. Now I can't keep track of them all.
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Post by tartanphantom on May 14, 2022 20:33:47 GMT -5
When I was a kid, the mustard options were: - yellow - brown Then some clever ad people made that commercial with the two Rolls-Royces - "pardon me, would you have any Grey Poupon?" And Americans discovered Dijon mustard. And now mustards take up most of an aisle at the supermarket. There's been a similar proliferation of apple varieties. Used to be Red Delicious and maybe Golden Delicious. Now I can't keep track of them all.
The Sweet-Hot is my personal favorite, but I haven't found a bad Inglehoffer product yet... the Horseradish and the dill mustard are pretty darn good too.
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Post by Duragizer on May 14, 2022 20:49:48 GMT -5
Not much of a fan of regular mustard, but I like Dijon mustard, and I like mayo in moderation (emphasis on "in moderation").
Received a small jar of Vegemite from the food bank several years ago. Can't recall if I ever sampled it or not, but no one in the family wanted it and the jar ended up in the trash eventually.
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Post by Slam_Bradley on May 14, 2022 20:52:42 GMT -5
When I was a kid, the mustard options were: - yellow - brown Then some clever ad people made that commercial with the two Rolls-Royces - "pardon me, would you have any Grey Poupon?" And Americans discovered Dijon mustard. And now mustards take up most of an aisle at the supermarket. There's been a similar proliferation of apple varieties. Used to be Red Delicious and maybe Golden Delicious. Now I can't keep track of them all.
The Sweet-Hot is my personal favorite, but I haven't found a bad Inglehoffer product yet... the Horseradish and the dill mustard are pretty darn good too.
I currently have their sweet hot pepper mustard and the creamy horseradish.
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Post by DE Sinclair on May 14, 2022 23:36:11 GMT -5
No garlic and no mustard? Bunch of savages in this town. I can't conceive of never eating garlic. Granted it doesn't smell great on your breath, but Italian & Chinese food, among others, would never be the same. And bratwursts, hot dogs, basically anything tube shaped requires mustard, even if it's only old standby yellow mustard. Scotch Eggs without a course ground brown mustard? Unthinkable. And Chicken Dijon is delicious.
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Post by EdoBosnar on May 15, 2022 4:11:34 GMT -5
Ha! Back when I was growing up in Oregon, the only people who would refer to Hillsboro as 'beautiful' were, maybe, people living in Hillsboro (same goes for any of the other Portland satellite cities for that matter).
Otherwise, I can't believe this conversation: bananas are fine, mayo is fine, mustard is more than fine (given all of the varieties). Don't like garlic? Are you even human? Just come right out and say you don't enjoy eating...
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Post by Deleted on May 15, 2022 5:02:02 GMT -5
Oh, I enjoy eating. Butter sauce on fish? Bring it on. Herbs and seasoning on chicken? Yes! Cumberland sauce on pork? Absolutely!
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Post by adamwarlock2099 on May 15, 2022 12:53:12 GMT -5
I would really like to drive into Canada and try poutine. Im confident us americans suck at duplicating it correctly.
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Post by DE Sinclair on May 15, 2022 20:58:23 GMT -5
Ha! Back when I was growing up in Oregon, the only people who would refer to Hillsboro as 'beautiful' were, maybe, people living in Hillsboro (same goes for any of the other Portland satellite cities for that matter).
Otherwise, I can't believe this conversation: bananas are fine, mayo is fine, mustard is more than fine (given all of the varieties). Don't like garlic? Are you even human? Just come right out and say you don't enjoy eating...
Granted you're mostly right, though I will never concede on the matter of bananas. But surely there is some food you don't like? Liver? Lima beans? Haggis? Light beer?
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Post by EdoBosnar on May 16, 2022 2:40:30 GMT -5
So we're calling light beer food now?
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Post by badwolf on May 16, 2022 9:21:53 GMT -5
I love mayo especially chipotle mayo.
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Post by badwolf on May 16, 2022 9:24:10 GMT -5
I don't keep mustard at home as the only thing I use it for is soft pretzels, but when I get them I always go for the hot mustard.
I LOVE garlic.
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Post by impulse on May 16, 2022 9:26:28 GMT -5
I’ll pass on grade-school yellow mustard. But I’m super good with Chinese hot mustard, brown mustard, honey mustard, stone ground. Garlic is the food of the gods. Mayo is fine in it’s place…which is mostly sammiches. Y’all are a bunch of picky eaters. This man speaks truth and wisdom. I am dismay(o)ed at the anti-condiment propaganda in this thread! I even like yellow mustard in its place, which is on top of a hot dog from a food cart along with ketchup, onions and relish. Garlic, beer and coffee are God's gift to us and proof that he loves us. There is a garlic themed restaurant in LA (and maybe elsewhere, but at least there) where everything on the menu revolves around garlic. One of the appetizers was a bowl full of garlic cloves swimming in butter and olive oil baked until it is smooth and spreadable like butter and served with fancy bread. I still think about that meal over a decade later. So good. I find a thin layer of mayo on a sandwich smooths it out enough that it's not dry and is pleasant. Mayo is also a good base for my cajun seasoning blend. When I was a kid, the mustard options were: - yellow - brown Then some clever ad people made that commercial with the two Rolls-Royces - "pardon me, would you have any Grey Poupon?" And Americans discovered Dijon mustard. And now mustards take up most of an aisle at the supermarket. There's been a similar proliferation of apple varieties. Used to be Red Delicious and maybe Golden Delicious. Now I can't keep track of them all. This is spot-on. It may just not have been on my radar, but this is where I recall mainstream American culture becoming aware of fancy mustard. And by fancy. I mean more than yellow or brown. Similar thing to what happened with beer after the craft scene caught on.
Otherwise, I can't believe this conversation: bananas are fine, mayo is fine, mustard is more than fine (given all of the varieties). Don't like garlic? Are you even human? Just come right out and say you don't enjoy eating...
What he said! Interesting thing I just read about bananas. Apparently they are basically genetically unchanged since the last ice age and have been propagated by grafting/cloning. So the bananas we eat are the same as were around 10,000 years ago, aside from one major variety that was basically wiped out. I find this fascinating that humans were able to not only figure this out and scale it 10,000 years ago, but seeing people in a professional environment now, I am shocked we haven't screwed it up yet. Then again, there is a disease that is threatening to eradicate them, so time might be catching up to them.
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