25 Jun 2011, 5:47 pm
25 Jun 2011, 5:52 pm
25 Jun 2011, 5:58 pm
I think I need to peer review your research data in order to verify the validity and reliability of your results. 
25 Jun 2011, 6:02 pm
Laz wrote:
I think I need to peer review your research data in order to verify the validity and reliability of your results.
hahaha well i think my creations are too far away to be reached. you may need to do an independent study.
25 Jun 2011, 6:19 pm
25 Jun 2011, 6:22 pm
I love Marmite cashews and Marmite potato crisps.
I wonder if it could be watered down for use as a fake tan ? 
25 Jun 2011, 6:36 pm
hyperlexian wrote:
this was seriously WIN. both my daughter and i said the marmite took the cheese toast to a whole new level.
A nice strong Cheddar and Marmite are a perfect match.
Glad the honey mix went down well too!
25 Jun 2011, 6:43 pm
on buttered toast, dunked in tea 
trust fudo
25 Jun 2011, 11:12 pm
I like a good even coating on my toast; not just a thin scraping.
I also tried it on a bagel with cream cheese. It was surprisingly tasty. I've even sat down with nothing more than a jar and a knife and enjoyed it. 
Vegemite and Marmite are kind of hard to find in the US. When I do find it, it's >$7 for the tiny jar. I would go through tons of it if I could get more for cheaper.
26 Jun 2011, 12:40 am
hyperlexian wrote:
the broth was too watery, but it still tasted okay. it wasa lot like beef broth (which is often made from similar vegetable products these days, interestingly)
I thought as much I tried marmite once like that didn't like it, personal I prefare bovril for beef tea drinks plus am use to drinking the stuff when I do go a home game at Anfield, as thats my favourite half-time snack a pie and a cup of bovril.
Right I just found one of my cook books thats got my marmite gravy recipe in it. The simple version of it is a marmite stock of marmite and boiling water, butter and plain flour. Seasoning wise thats down what you like gravy wise, try experimenting with other ales other than guiness my fellow real ale lover
If you going to try the sausage and mash combo with the gravy, then from my own experiences I find plus theres lots an experimenting with the choice of sausage and mash you want to look into, a cheddar mash goes great with it plus a leek colcannon if your using pork sausages.
Also for the choice of banger I'll go for a cumberland sausage or another pork sausage.
Edit: I remember theres a few food books about marmite
http://www.absolutepress.co.uk/books/th ... -cookbook/
http://www.absolutepress.co.uk/books/th ... f-marmite/
http://www.absolutepress.co.uk/books/th ... -cookbook/
BTW HMO this publisher publishes great food books, a good number of my cook books are published by this company.
26 Jun 2011, 3:06 pm
cdfox7 wrote:
hyperlexian wrote:
the broth was too watery, but it still tasted okay. it wasa lot like beef broth (which is often made from similar vegetable products these days, interestingly)
I thought as much I tried marmite once like that didn't like it, personal I prefare bovril for beef tea drinks plus am use to drinking the stuff when I do go a home game at Anfield, as thats my favourite half-time snack a pie and a cup of bovril.
Right I just found one of my cook books thats got my marmite gravy recipe in it. The simple version of it is a marmite stock of marmite and boiling water, butter and plain flour. Seasoning wise thats down what you like gravy wise, try experimenting with other ales other than guiness my fellow real ale lover
If you going to try the sausage and mash combo with the gravy, then from my own experiences I find plus theres lots an experimenting with the choice of sausage and mash you want to look into, a cheddar mash goes great with it plus a leek colcannon if your using pork sausages.
Also for the choice of banger I'll go for a cumberland sausage or another pork sausage.
Edit: I remember theres a few food books about marmite
http://www.absolutepress.co.uk/books/th ... -cookbook/
http://www.absolutepress.co.uk/books/th ... f-marmite/
http://www.absolutepress.co.uk/books/th ... -cookbook/
BTW HMO this publisher publishes great food books, a good number of my cook books are published by this company.
i had to look up colcannon as it was unfamiliar to me, but it turns out we make a dutch version of that in my house call boerkole, with potatoes and kale. we mix in some bacon and sausage and it is very good.
i will definitely try it in gravy. i like to pretend i am a saucier and make all sorts of interesting sauces in the kitchen. my best gravy is actually made from a bacon base, which doen't need to much seasoning as it already has such a strong salty flavour.
thank you for the links.
26 Jun 2011, 3:06 pm
Fudo wrote:
on buttered toast, dunked in tea trust fudo
trust fudo oh dear perfection....
26 Jun 2011, 3:11 pm
CosmicRuss wrote:
I love Marmite cashews and Marmite potato crisps.
I wonder if it could be watered down for use as a fake tan ?
I wonder if it could be watered down for use as a fake tan ?
i stained my fingers with it a little, and i had the worst trouble getting it off. it would make a nice colour for a pasty northerner like myself, but people would perhaps wonder about the aroma.
Fudo wrote:
on buttered toast, dunked in tea trust fudo
trust fudo this one, i cannot try. dipping bread into beverages is unfortunately not a texture i enjoy (though i do like bread pudding and french toast as it is different somehow).
Blasty wrote:
I like a good even coating on my toast; not just a thin scraping.
I also tried it on a bagel with cream cheese. It was surprisingly tasty. I've even sat down with nothing more than a jar and a knife and enjoyed it.
Vegemite and Marmite are kind of hard to find in the US. When I do find it, it's >$7 for the tiny jar. I would go through tons of it if I could get more for cheaper.
I also tried it on a bagel with cream cheese. It was surprisingly tasty. I've even sat down with nothing more than a jar and a knife and enjoyed it.
Vegemite and Marmite are kind of hard to find in the US. When I do find it, it's >$7 for the tiny jar. I would go through tons of it if I could get more for cheaper.
yes, i think it cost me about the same. and i probably already used 1/3 of the teeny-tiny jar!! ! i think i will try it on a bagel with creme cheese in round 2 of experimentation.
26 Jun 2011, 3:22 pm
oh noes, that's a shame as it's very yummy.. i have nothing else unique to offer, sorry.. & this thread makes fudo ravenous
26 Jun 2011, 3:26 pm
emlion wrote:
Fudo wrote:
on buttered toast, dunked in tea trust fudo
trust fudo oh dear perfection....
you too? coolio
26 Jun 2011, 3:28 pm
So, hyperlexian, was my advice best?
If you like hearty food, you'd really like an Irish breakfast (very popular in Northern Ireland too) and champ.
I keep extolling the pleasures of white pudding in England but it hasn't caught on here. It's like black pudding but stronger. Common in Scotland and Ireland though. Basically, it's black pudding without the blood and with stronger spices.
