Thank you for pointing out @Mrcrabs 's thread! I bookmarked it.
I need to up my cloning game too…
Here it is for anyone looking to improve their cloning skillz
Found it thanks
High Enlightened420
I hope you don’t mind a latecomer dropping in to observe the festivities. Just a quick glance tells me to stick around LOL.
3 things in life are a certainty;
1, Taxes.
2, Death.
3, Aussies are crazy AF
Guys, I believe that fact is widely acknowledged by approximately 99% of the world.
It is no secret that y’all are on a whole nuther level of knutts!
Present company included it appears.
I mean that in the nicest way possible. LOL
I didn’t know there was another way to take a comment like that. That’s always a compliment in my books
Same here, we cherish weirdos in this household…
I am not an Aussie but may I be an honorary member. After all anybody who likes and eats this stuff has to be a little crazy.
Honorary Membership Granted,
that shtuff is just nasty
Personally I prefer Promite
Although it does make a decent gravy @fast-grow
I’m glad I could help you … love sharing the knowledge…
Haha anyone crazy enough to eat our National food spread automatically gets honorary Aussie status lol
I’ve converted to Promite after my whole life as a Vegemite kinda gal. But if I make toast then grill cheese ontop, it still has to be Vegemite for me cos I think the cheese nullifies the saltiness of the spread somewhat
Appreciate the knowledge and appreciate you sharing it, good to see you’re still kickin around, hope your world is green my friend
OK. So I’ve heard about that Vegemite yeast extract forever. What does it taste like? And don’t say; Vegemite, chicken, Gator…
You guys describe the taste of pot all the time! LOL
Think bonox with a salty, yeasty flavour, more than a light spread is too much
That really doesn’t sound good at all…
When you explain it that way , I’m thinking sardines…
I like sardines on crackers tho…
But than again…
What man dosen’t like a little fish every now and than…
Obviously I was talking about land fish…
Sounds sort of like Braunschweiger with a mild yeast taste, or something like that?