Marmite....GACK!!!

**Macman** · 15th October 09, 09:53 AM

I like to use it or vegemite sometimes instead of mustard in a ham sandwich. I spread it even more thinly than thin!

**Old Hippie** · 15th October 09, 10:13 AM

Originally Posted by JimB

HOLYSMOKINGWHATTHEHECK IS this crap made of?!?!?!? PTOOEY!!

Anybody here that can stand this stuff?

Mmmm...Marmite. It's got more vegetables and a more nuanced taste than Vegemite, but you may not pick up on that right away.

I use it to impart a meaty flavour to various vegetarian dishes. We always have lots of Marmite (and lots of miso) in the fridge.

After spooning it into the recipe, I then lick the spoon. Yummy.

(And yeah, the Vegetarian Haggis recipe has Marmite in it. So there.)

:ootd:

Sub Ligaculo Veritas

**Chas** · 15th October 09, 10:14 AM

A thin layer on a toasted cheese sandwich (before toasting) will certainly make the sandwich sit up and take notice. Especially if the cheese was mediocre to start with. Also works well in a fried bacon sandwich when the bacon is less than prime.

Regards

Chas

**Cynthia** · 15th October 09, 10:18 AM

Originally Posted by Old Hippie

Mmmm...Marmite. It's got more vegetables and a more nuanced taste than Vegemite, but you may not pick up on that right away.

I use it to impart a meaty flavour to various vegetarian dishes. We always have lots of Marmite (and lots of miso) in the fridge.

After spooning it into the recipe, I then lick the spoon. Yummy.

(And yeah, the Vegetarian Haggis recipe has Marmite in it. So there.)

:ootd:

Sub Ligaculo Veritas

Okay, you got my attention. We love Caledonian Kitchen's Veggie Haggis.... hmmmm... might have to try this stuff.

**Arlen** · 15th October 09, 10:27 AM

I love Marmite with or without butter. And twiglets. I adore twiglets though I can't eat them anymore.

**MartinGrenoble** · 15th October 09, 10:31 AM

Like millions of Brits, I was brought up on Marmite and loved it.
But that was a long time ago, when it was called vegetable extract (with yeast probably; I can't remember) and was very tasty.

More recently on visits to GB, I have found it just tastes of salt and no longer has the appeal it once had.
A number of other brands appeared for a while (Sainsburies yeast extract was excelent) but, as far as I know, they have now been withdrawn.

Australian Vegemite is not the same product. I found it much blander than the original.

It's certainly an acquired taste -- I never met anyone on France that liked it!

**vmac3205** · 15th October 09, 10:39 AM

Originally Posted by Jock Scot

Its wonderful! Provided it is spread on real butter and very, very, very thinly!

With all the butter, why do you need the Marmite?

**dowofbuchanan** · 15th October 09, 10:54 AM

when it comes to things even the english are wary of taking in .... ill leave the marmite ... which cannot be described in the realm of taste. gimme a gallon o scrumpy and back awee slowly

**Pleater** · 15th October 09, 11:13 AM

I have very sensitive taste buds, but age had reduced them, however, I washed my hands this morning in a perfumed soap and I can still smell it, and taste it on my skin after several washes with plain stuff.

I can now eat Marmite.

The ideal way is to take a loaf of home made bread and cut two slices as thick as will fit into the toaster.

A grill dries out the bread more, and the idea is to make the toast just lightly but definitely tanned.

Depending on your toaster, you might need to cook it twice, turning the slices over so that the top edge gets crisped too.

Put your plate under the grill to warm it. Don't overdo it.

Whilst the bread is toasting take a generous amount of unsalted butter and mix in a smigin* of Marmite - you might have to warm the knife to do this, but the toast will be all the better for not having cold butter mashed into it.

When the toast is made, place it on the warmed plate and spread on the Marmite and butter. Cover, don't smother.

Wait long enough for the butter to look melted, then eat.

*A smigin is the amount of Marmite required to make eating two thick slices of toast just very slightly dangerous, but no more.

Anne the Pleater :ootd:

**starbkjrus** · 15th October 09, 11:24 AM

Originally Posted by Tony Miles

snip...

I thought it was like apple butter cuz of the similar look. I put big ol' glob on some toast took a big ol' bite and nooooooo it's not like apple butter

No, it is certainly not.

I was visiting Aussie friends one weekend and had Vegemite on my toast at the morning. OMG! It was shocking.

Since I've been told (and it's been echoed here) that Marmite is even STRONGER I've prudently stayed away from it. To me it tastes like it was exuded from a pit underneath a machine shop.

:food-not-so-smiley: