NOT-SO-FAMOUS BRITISH FOOD PRODUCTS, part 1
move over, marmite and vegemite!!!
i've got a product that will beat the competition into the ground...
i discovered the miracle of
vegemite years ago when a junior high school friend of mine handed me a slice of toast with unappetizing black
goo smeared all over it. after hiding my fears and taking a nibble, i was at once amazed at the richness in
flavor that plain ol' butter and jam had long lacked. of course, vegemite and marmite without a "chaser" (i.e. bread) is rather horrid-tasting, but a pat of the black stuff on some good ol' fashioned toasted white bread will do wonders to your breakfast routine.
okay, so some people think that
concentrated yeast spread is disgusting and unpalatable, and to tell you the truth, i always thought that it lacked a certain punch. don't get me wrong, i love marmite and
vegemite just as much as the next guy (i.e.
shaolin), but as an omnivore, i often get the craving for that
beefy taste.
which is where
BOVRIL comes in handy. created in scotland, home to such treats as
haggis, tartan garb, and bagpipes, BOVRIL is, in essence,
liquid cow.
imagine this: the tanginess of vegemite with not-so-subtle hints of beef.
appalled, yet curiously drawn to this confusing concoction?
BOVRIL apparently has been around since 1874, and was hailed for its many uses. a spoonful of it in hot water supposedly makes "(a) savory hot drink, and the kind of thing likely to be in the thermos of anyone out on a cold day for any length of time. Shackleton had it on his epic voyage in 1914, and it's been a favorite at football matches, in the days when drinking at football matches was as common as a half-time pie and Bovril." (i haven't had the guts to try this yet, but i imagine it tastes something like plain beef broth)
it was also used during
World Wars I and II as a means of providing troops on the warfront and citizens back home with much-needed nourishment and a bit of beefiness...perhaps it was a means of boosting morale?
according to dj k-rate (born in tokyo and raised in london), he grew up on the stuff, and was kind enough to bring back a jar for me. it tastes pretty grubbin' on a spoon just by itself, and is all the more divine with a bit of butter on a baguette.
although it is difficult to find in the states, i'm sure most of you can manage. and yes, some purport that BOVRIL and its distant cousins vegemite and marmite are
vile-tasting, but damn!!! it's sure gotten me hooked...