[Sca-cooks] Totally OOP: looking for recipes with Marmite ...

[Christiane]

Oh, my, that's a true cook's answer! 

However, the stuff I am talking about is a yeast-based spread, a sticky brown "savory" goo beloved by Brits and Brit ex-pats (but not even all of them). Has nothing to do with the French vegetable soup. It is fairly nutritious, has lots of riboflavin and B vitamins.

But I am told that some like to add a bit of it to soup stock.

BTW, the jars the spread come in look a bit like a marmite-style soup pot. Thus the name ...

Gianotta

-----Original Message-----
From: "Phil Troy / G. Tacitus Adamantius" <adamantius.magister at verizon.net>
Sent: Sep 24, 2004 1:11 PM
To: Christiane <christianetrue at earthlink.net>, 
	Cooks within the SCA <sca-cooks at ansteorra.org>
Subject: Re: [Sca-cooks] Totally OOP: looking for recipes with Marmite ...

Also sprach Christiane:
>That is, if any of them like or use Marmite at all ... I've heard 
>tales of it used in soup stock, but how much?

I don't know, but you kind of caught me off guard with that. It's a 
bit like saying, I've heard wild, unsubstantiated rumors that 
bouillon cubes can be used to make bouillon, but HOW???

If you assume the manufacturers have input here, I think making soup 
stock for marmite (which is a French vegetable soup often made with 
beef stock) was their original intention...

Then again, marmite is probably so vastly removed from the real stuff 
at this point that your question actually makes perfect sense. 
However good it may or may not be spread on buttered bread.

Adamantius
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