Thanks a million

[BrokenSword]

To all Brits on the boards-

Thanks a million for 'Posh Spice'. She's been in the USA 24 hours (maybe?) and I've had my fill.

If we get her, you get Paris Hilton. Only seems fair.

[Tricia]

How about we'll see your Posh and raise you a Lindsay Lohan? And don't forget the other Spices have reunited and will be touring America in the fall!

--t.

[BrokenSword]

Good idea, Tricia.

How many 'Spices' are there? Not important anyway. We have an abundance of 'chips' on this side of the Atlantic to counter anything they throw our way. Lindsey, Nichole, Britteney and on and on and on.... Hope it isn't like 1964 all over again.

M

[elisabeth]

Apologies for Posh. Not one of our better exports.

Try to think of Scotch and Marmite, and forgive us!

[Diane Merkel]

Am I the only one who hasn't a clue what Marmite is?

[elisabeth]

it's a sinister-looking dark brown ultra-savoury spread, a bit like the Australians' Vegemite but more so. It divides the nation; half of all Brits won't go near the stuff at any price, the other half (including me) can't live without it. Delicious ...

[BrokenSword]

Diane, Marmite is interesting stuff.

It comes close to being a case of something made from nothing. Much like the sludge left after making beer. Perhaps comparable to used axel grease after filtering through cheese cloth (to remove most of the dirt), simmering over medium heat, salting lightly, spicing heavily and then allowing to sun-dry for a few hours. I believe the witches in Shakespeare’s Macbeth were preparing a cauldron of Marmite. It is also said to have the same addictive qualities as Soylent Green, but offering a much deeper color and smoother texture.

Having said all that, I actually rather liked the stuff. In its pure (?) form it was not bad on rye bread - with a slice of heavy cheese, of course. But then I didn’t dislike haggis either. While haggis is best with Scotch (Elisabeth’s other named export), Marmite on rye with cheese is best served with a good dark beer.

A local Chinese restaurant here marinates its pork ribs in Marmite before stir-frying. Yes. Pretty versatile - and all from (apparently) nothing.

As long as its not yet another Spice Girl, we can allow it, I‘m thinking.

M

P.S. I neglected to mention that a few select inns and hotels here (USA) offer it on their complimentary breakfast buffets. Marmite is the featured attraction at Norman Bates' new boarding house.

[Diane Merkel]

I obviously don't get out enough. Thanks, I think.

[elisabeth]

Apparently it IS the sludge left after making beer. And what could be better, when you think about it: beer on toast. Bliss. It must be one of the few foodstuffs to have its own fansite:
www.ilovemarmite.com

That Chinese restaurant is onto something. Great idea.

[BrokenSword]

It IS! I knew it!

Thanks for the site, Elisabeth. Peanut butter and Marmite? Might be interesting. If I encounter it again, I'll try that, but rye toast and cheese has memories for me.

M

[Montana Bab]

You're not alone, Diane, never heard of this stuff. My Grandmother was a Brit, but she never mentioned this 'sludge'.
I think I'll stick with Bud Light ! ;D

Montana

[Scout]

C'mon the best thing from Britain...The Beatles!!!!! I loved them then and love 'em now! Best band of all time...

Yea, Yea. Yea!!!

Posh who?

[gocav76]

Scout, I agree about The Beatles! Followed by Badfinger,The Searchers and Status Quo!

[Melani]

brokensword said:

Not yet another Spice Girl, we can allow it, I‘m thinking.

Marmite Spice?

[harpskiddie]

Marmite has akways been a featured ingredient in British ammunition. Many accounts of great battles feature colorful descriptions of the "smell of Marmite" hanging in the air.

No, wait a minute, that's cordite.

As to peanut butter and marmite - one of my many culinary theories is that foods which taste good alone must taste good together. In search of proof [but not in a peanut butter pudding], I often make seemingly strange combinations, such as peanut butter and cheese omelets [forget what your brain tells you, and try one], but Michael's mention of rye bread brought back memories of a super concoction from the past -

lightly toast a thin [1/2 inch] slice of double [that's the large circumference] rye bread . If you cant find a loaf of double size, then cut your slices on the bias - you'll want lots of room for the goodies. Allow to cool slightly. Spread with a reasonably generous amount of peanut bitter. Add sliced or shaved swiss cheese to cover. Add thinly-sliced cooked ham or deli-shaved corned beef, Montreal smoked meat or pastrami. Add another layer of cheese. Add a layer of thinly-sliced sweet onion and a layer of thinly-sliced apple [Macs or Granny Smiths are good]. Add final layers of peanut butter [in dollops] and cheese shreds. Place under the broiler in the oven for a couple of minutes, or until the peanut butter and cheese have melted and united the flavors of the other ingredients. Serve open-faced with full-sour dills and something crunchy for a textural contrast [potato chips or pretzels or whatever].

Peanut butter, cheese and corned beef [or bacon or ham or thinly sliced rare top sirloin] on toasted rye, then zapped in the microwave to melt the cheese, are also memorable sandwiches [sourdough is also outstanding for this purpose].

Gordie,
Sweet Melinda, the peasants call her the goddess of doom.....................................................