Vegemite is just a vegan excuse to indulge in canine coprophilia.
Sadie, you can cover me in marmite any day. Just so long as you make sure its thoroughly removed afterwards
And meatball subs...those are my favourite! meatballs on herb and cheese bread, toasted, with all the cheeses, triple lots of each of those as extra cheese on top of the first lot of each, then as many handfuls of black olives as I can beg from any individual person making the sandwiches. Then topped with bacon, cheese, double extra bacon and double triple extra of every cheese they have available in the particular outlet, with a coke and a bottle of bell's (not the whiskey, I HATE whiskey, won't touch the stuff, its actually as foul as wine or champagne are, which is quite saying something. I mean Bell's codeine linctus, or alternatively care+. the kinds that are flavoured with a dash of chloroform. Or better yet, a manhattan project afterwards, although that, given how rapidly the diethyl or diisopropyl ether would scent the subway outlet, that must be reserved for drinking afterwards, on leaving, to warm one up from the inside out for the walk back home, to keep the bite of winter cold warded off.
Or alternately, a mug of fly tea. Nothing like fly agaric for staving off the bite of even the coldest winter snowstorm, brewed nice and hot, with a bit of honey to sweeten it. Tastes odd, meaty, very umami, but it is without a doubt THE best comfort-focused adaptogen for combating the discomfort of cold weather. Love my Amanita muscaria, be it as medicinal tea, or as an ingredient in my special steak and stew/chili spice blend. A cap or two of peppery boletus infused in the Amanita tea also helps warm one's cockles nicely. Tastes....errmm...different...perhaps an acquired flavour, but I've grown to like it. Hopefully I have enough left for both medicinal use and for spicing up my meat (beef and lamb, especially beef dishes are something a little A.muscaria, cured properly and dried overnight or longer, for preservation until later need and subsequent rehydration, truly works its best culinary magic on.