Wednesday, October 13, 2010

Want to live to a ripe old age?

Well, then, Gavin Atkins says you need to eat like an Australian (H/T: Captain Heinrichs).


Anonymous said...

I have confidential information that the vegemite pits in Western Australia are just about worked out. Stock up now!

Steve Skubinna said...

I draw the line at Vegemite.

And don't give me any nonsense about Vegemite pits, Mister Anonymous (if that is indeed your real name). I know that the two major ingredients are Lubriplate and salt. Lots and lots of salt.

RebeccaH said...

It's the beets on hamburgers that forces me to draw the line. That's like putting pineapple on pizza. It's blasphemous.

Paco said...

Paco Enterprises' food products subsidiary markets a just-as-good substitute for vegemite called Pacomite. The main ingredients are vaseline and gun-powder.

bruce said...

We grew up drinking a thing called 'GI Lime Cordial' which was lime-flavoured and dark seaweed green in colour. Goes well with vegemite, and beetroot.

My guess is it had something to do with all the US soldiers here in WWII. But the cordial flavour is perhaps a derived from old sailors' rations- the original cordial recipe included rum.

Gregoryno6 said...

Wombat gonads.
That's all I'm saying.

missred said...

i will try almost anything once, so nothing on that list is off limits for me. except vegemite. had it, prefer marmite. ;D

JeffS said...

"Want to live to a ripe old age?"

I'll take my chances on American cuisine; it certainly has plenty of preservatives.

Minicapt said...

On the other hand:


Merilyn said...

......and let's not forget good Aussie lamb......yum
Have Vegemite on my toast every day, can't you see my rosy red cheeks.....[that's from the ad, "puts a rose in every cheek".]

cac said...

I suspect most of our seppo mates have tried vegemite (at least the ones that want to). The stuff has a half life equivalent to uranium so can be exported quite easily and turns up in some odd places. I've found it in Kathmandu, Budapest and Damascus.

The Chiko Roll though does not travel so non Australians will have zero familiarity with it. It's a deep fired pastry tube filled with what are presumably vegetable and animal leavings but as they are unidentifiable it's not entirely clear. It tastes rather worse than this description implies and in fact may just be the most vile food on the planet.

Skeeter said...

What we ate in our formative childhood years determines our longevity.
The only skinny, healthy people left in Australia are those like myself who grew up with food rationing. (Just do the sums: if you are now over 70 you must have lived through WW II.)
Neither margarine nor cholesterol had been invented.
Apart from an occasional spoon-full to cure constipation, vegetable oil was only used to make brake fluid.
All the fat we ate came from animals. My favourite was cold dripping (lard) spread on bread and sprinkled with pepper and salt. It was much tastier than butter, which remained rationed until about 3 years after the War.
Vegemite sandwiches were part of every school lunch, washed down with free milk in glass bottles.
To finish off this foundation for a long healthy life, beer was consumed in increasing quantities from the onset of puberty.

Steve Skubinna said...

Paco, I am intrigued at your description. Please put me down for a dozen cases of Pacomite.

For industrial use only. I have some machinery going into long term storage.

I tried Vegemite my first trip to Oz, in '82. Did not like it, Sam I am. Brought a jar home for the missus, and as expected she did like it. But then, she would salt everything on her plate, without even tasting it first.

Later, when stationed at NAS Lemoore we had a RAAF detachment, learning to fly and maintain the F/A-18. I casually mentioned my wife's dietary affectation to the det OIC, and a week or two later he barged into my office and plopped a big jar on my deck, tied in a nice red ribbon.

We tried to accommodate the Aussies and make them feel at home. My cooks in the base galley, for example, learned to toss a brick of margarine and a few fists full of onions on the grill when they spotted them coming. We even put out sliced beets out on hamburger days.

One Monday, when I cam in, one of my weekend duty guys indignantly told me he'd found the Aussies barbecuing on the barracks fire escape. He wasn't prepared for my reaction: "Thank God they've stopped barbecuing in the lounge! See, all you have to do is make a reasonable request!"

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