From beer to a breakfast spread.

snooky · Thu Oct 16, 2008 8:16 pm

Hi,
Have just been watching a programme on the television which showed how MARMITE is made from the leftover yeast after the beer is produced.

One favourite drink being turned into a favourite food :!:

Can"t be bad :!:

pongeroon · Fri Oct 17, 2008 2:53 am

Mmmmmmm, I luuuuurve Marmite (and beer is nice, too

)

I think Snooky, that you should drink as much beer as possible so that there will never be a marmite shortage. It is your duty to the nation. :lol:

snooky · Fri Oct 17, 2008 5:04 pm

Good thinking,Pongeroon,I"ll give it a go,but not the plastic "smooth/creamflow"types.They are rubbish!!!

Monika · Fri Oct 17, 2008 8:17 pm

snooky, nothing to do with Marmite or beer, but what's that flag you are flying?

snooky · Fri Oct 17, 2008 9:05 pm

Hi Monika,
The flag is the house flag of"Blue Star Line" based in London and in whose ships I sailed as an Engineering Officer in the late 60"s.

Shallot Man · Sat Oct 18, 2008 10:21 am

Hi Snooky, thought I recognised it, worked in the docks for many many years.

pongeroon · Sat Oct 18, 2008 2:03 pm

And another thing....those plastic squeezy Marmite pots are an abomination. :evil:

I had to buy one t'other day cos they had run out of proper ones, so I am speaking from an informed standpoint. They are wrong. Just say 'no'.

alan refail · Sat Oct 18, 2008 2:14 pm

pongeroon wrote:And another thing....those plastic squeezy Marmite pots are an abomination.
I had to buy one t'other day cos they had run out of proper ones, so I am speaking from an informed standpoint. They are wrong. Just say 'no'.

Marmite is an abomination. Just say "No" to Marmite! Eat salt and used engine oil instead :wink:

Sat Oct 18, 2008 4:59 pm

alan refail wrote:Marmite is an abomination. Just say "No" to Marmite! Eat salt and used engine oil instead

Ah-ha, the man behind the school breakfast items ban breaks cover on KG-Forum.

Next on his list, vegetables, 'cos they're grown in that nasty dirty soil stuff and it could, like, have, like, contaminants in it, u-know . :twisted:

Monika · Sat Oct 18, 2008 7:03 pm

Thank you for that enlightenment, snooky!

And about Marmite: we have a German birdwatching friend who visits the UK most years to indulge in his hobby and ALWAYS takes back a jar of Marmite!

snooky · Sat Oct 18, 2008 8:15 pm

Hi Monika,
I used to take a BIG jar of Marmite with me when I went "deep-sea". It practically had to be kept under lock and key or else it would "walk"!!!
Proof,maybe,that more people love it rather than hate it.

pongeroon · Sun Oct 19, 2008 8:29 pm

Eat salt and used engine oil instead

I like that too, Alan :lol:

Johnboy · Mon Oct 20, 2008 9:18 am

Hi Snooky,
Many years ago I had a friend who was a stewardess on BOAC (that shows you how long ago) and she used to take a whole case of Marmite on every flight to Australia. Marmite was a kind of passport to all the wonderful parties that they seem to have down under.
Marmite is certainly something you are addicted or you loathe it.
I simply would not be without it.
I had a Cheddar, Marmite and Lettuce sandwich for my supper last night. No Celery for a change.
Most things, stew wise, always have some Marmite and a couple of shakes of Worcestershire Sauce these somehow add to the flavour without actually tasting either ingredient in the final finished product.
JB.

pongeroon · Mon Oct 20, 2008 10:15 am

I agree with you JB, about the merits of Marmite and Worcs sauce in cooking. A spot of either or both will always liven up a rather 'nothing' flavoured dish.

My friend Sue (scary person, will turn you into a frog if vexed) is vegetarian, loathes Marmite and has instructed me never to offer her anything with it in. I made a vegetable and bean stew with Marmite in, and she never found out. Yet.... :shock:

Johnboy · Mon Oct 20, 2008 12:31 pm

Hi Pongeroon,
Your friend will never know because the taste simply adds to the whole over all richness.
I make my own Lamb Burgers and when I am adding the very finely chopped onion and green pepper I always put a couple of shakes of Worcestershire and then spread very thin coating of Marmite onto the bap.
I find that I do not have to use as much salt when adding Marmite which according to the guru's must be a good thing.
I have formulated a marinade using both WS and Marmite, honey, mustard and Red Wine Vinegar with a few other ingredients. Pork tenderloin if sliced and steeped for 24 hours is wonderful. I fry in a griddle pan and drizzle some over as it is cooking and the rest is added to the gravy. I serve with chips and flageolet beans which I simply adore.
Having now made myself feel hungry I will go and prepare my lunch.
JB.

From beer to a breakfast spread.

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