One of the favourite Aussie breakfasts is a good piece of toast smothered with butter and vegemite. It’s salty, buttery and just delicious!
But, one person has sparked a bit of a debate among fellow Australians about when is the right time to slather the toast with the toppings. Taking to Facebook recently, the woman admitting she loves cold coast with butter and vegemite – and to some this seemed very strange.
Sharing a photo of her breakfast dish to Facebook group Budget Friendly Meals Australia, she wrote: “Just a useless debate, but who like to put butter on their toast when it’s still hot, or like me, prefers my toast to go cold and then put the butter on?”
The date the post has received close to 2,000 comments from Australians debating over what they consider is right and wrong. And it’s fair to say there has been a pretty even split between hot and cold toast options.
“Omg! My dad does this! I always put butter on straight away!” one person agreed. While another said: “Burnt cold toast with butter and vegemite.” And a third added: “I make two pieces so by the time I’m ready for the second one, it’s cold so I get the best of both and have one hot and one cold!”
On the other hand one woman disagreed with the initial post and said: “I need my bread lightly toasted with butter that melts straight away. Any other way is inedible.”
Another agreed with her writing; “Hot, otherwise I’ll pop it back in the toaster for a bit to warm up again.” And a third comment read: “Butter and vegemite both need to go in while hot.”
The food debate comes after another home cook shared her secret to the perfect spaghetti. More than 6,000 waded into the debate over what should be included in a home-cooked version of the Italian classic spaghetti bolognese, after an American woman revealed that she adds a little – or a lot – of something sweet into her dish.
The woman, from Texas, USA, sparked fury among fellow foodies when she shared a photograph of a pan of bolognese sauce topped with a heap of sugar to Facebook. “Let’s argue,” she wrote. “Do sugar go in spaghetti?” [sic]
The home cook then claimed the sugar offsets the acidity of the tomatoes, but many people disagreed with the ingredient, with one person even describing it as “straight diabetes in the pot”. Another commented: “As an Italian from Brooklyn this offends me and hurts my insides.”
But while some disagreed with the use of sugar altogether, many agreed that “a dash” was common to reduce the acidic taste from the tomatoes. One person commented: “You might as well replace the sauce with ketchup because that’s what you’re making with all that sugar.”
Another wrote: “Well, yes, but not a cup. A teaspoon or so takes the bite off the acid of the tomato.”
She became a member of Starts at 60 and got access to amazing travel deals, free masterclasses, exclusive news and features and hot member discounts!
And she entered to win a $10K trip for four people to Norfolk Island in 2021. Join now, it’s free to become a member. Members get more.