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onestepcsy37 · 25-01-2014, 07:02

have to add that to the list of 'ways to make a living while cruising' -

smuggling marmite into canada

robert sailor · 25-01-2014, 07:20

Anybody that eats that crap should be deported! (from Canada)

sailorboy1 · 25-01-2014, 07:25

I just don't really understand how whole countries have been tricked into "liking" something that basically is waste from beer making.

I can just hear it now down at the Bass Brewery (because I did a little research):
"What the heck are we going to do with all this wasted nasty yeast? The land fill says they aren't going to keep accepting our dumping it."
"Hey I bet if we add some salt we could put it in jars and sell it as a food spread!"

the rest is history

captain58sailin · 25-01-2014, 07:36

Why couldn't they use it for fertilizer on a new crop of hops?

mikereed100 · 25-01-2014, 07:36

When I was first introduced to Marmite by Austraian friends I was disappointed to find that it was not available in the USA, until I discovered that it is simply marketed under a different name.

Henry 0.90-Gal. 208R Rubber Wet Patch Roof Cement-HE208R142 at The Home Depot

I'm sure it can still be found at any good hardware store in Canada.

shorebird · 25-01-2014, 08:06

This thread reminds me of the Canadian woman who sent her favorite recipe to an aunt in England. One of the ingredients called for "half and half."
the aunt wrote back asking "half of what, and half of what?' (true story)

captain58sailin · 25-01-2014, 08:54

I've used that term here and then had to explain it.

goboatingnow · 25-01-2014, 08:59

They seized Bovril , where are those dammed gunboats when you need them. Bloody colonials

Dave

glenn.225 · 25-01-2014, 09:46

Worst than that, it was created here.

John Lawson Johnston - Wikipedia, the free encyclopedia

In 1871, he emigrated to Canada and set up business in that country. In 1874, the French Army gave him a contract to supply the army with preserved beef products, Britain not having enough beef to supply the French demand in the Franco-Prussian War.[1] While there, he developed Johnston's Fluid Beef (brand Bovril).[3] This was somewhat different from conventional meat glaze in that the gelatin, present in all meat glaze and making it solid at room temperature, was hydrolysed with alkali to make the mixture semi-liquid, and thereby easier to package, measure and use. [1] For his services, he was awarded the Order of the French Red Cross.[4]