April 9th, 2007
|03:27 pm - The yeast paste that nourished the British Empire|
Tried Marmite today for the first time.
I'd heard tons of stuff over the years about how awful it and Vegemite are, but I decided to try it out and see for myself. So a few days back I bought a jar and today I opened it up and put some on multigrain bread.
First off, I know one is supposed to spread it thinly, but that's not that easy, since it's a pretty thick goo. So I do my best, then take a bite.
I had expected some kind of God-awful flavor, but it wasn't too bad. It actually reminded me of having some of the concentrated miso paste I buy at a Japanese grocery store that I use to make instant miso soup.
What I objected to was how salty the stuff is. I tend towards a fairly low-salt diet (but not because I've been ordered to by doctors) so I tend to be a bit sensitive to the amount of salt in prepared foods, but I thought this was even saltier than the afore-mentioned miso paste. I'd spread it as thin as I could on the bread and made myself a sandwich, which helped cut down the salt factor a bit, since it was now combined with two pieces of bread, not just one, but it was still far saltier than I liked. I might try using it more as a condiment, like mustard, rather than as a filling or bread spread, maybe with some tomatoes or salt-free meat. It shouldn't be too bad that way.
If it weren't for the saltiness factor, I'd say I rather liked it. Perhaps its taste being so similar to miso helped, but I'd still like to find out if it comes in a lower-salt version, since as it is, I'm unlikely to buy more, given how unpleasant I find its salt levels.
Current Mood: disappointed
Current Music: "All Imperfect Things" -- The Piano soundtrack
It isn't that salty when you use it properly. Ie spread thinly on bread.
And ew to using it as a condiment, if you mean putting it on the side of your plate. Heretic! You could use it to make a bit of gravy - a teaspoon in some hot water, used to cook onions and mushrooms is nice.
This stuff was awfully thick and hard to spread -- I did it as thinly as I could, but I didn't want the bread to break apart on me. I think I might need to try it on sturdier bread. (Like maybe a bagel.)
And ew to using it as a condiment, if you mean putting it on the side of your plate. Heretic!
I'm a colonial, after all -- what did you expect?
We generally don't put condiments on the plate here, except for ketchup for French fries sometimes. I'd been thinking of using it as one would butter or mayonnaise or mustard when making a ham sandwich, as opposed to having it be the sandwich filling all by itself.
You could use it to make a bit of gravy - a teaspoon in some hot water, used to cook onions and mushrooms is nice.
Thanks for the suggestion! Given how much it tastes like the instant miso soup paste I use, I've thought about just adding some to hot water and seeing how it is that way.
Depends on the amount of butter you had on your bread to start with. The approved technique is to apply it to toast, where the warmth makes it spread more easily. You dip the very edge of the blade of the knife into the Marmite, and then scrape it faintly over the toast / bread.
It is possibly to get squeezy marmite. That really does make you a heretic.
Well that explains a few things, then . . .
I was spreading it on un-toasted, un-buttered pre-sliced bread from the grocery store, and I had a small-ish dollop on the knife that I was trying to spread as the slice of bread threatened to disintegrate under the marmitic onslaught.
I'd probably turn into a pillar of salt after taking just a bite or two of the squeezy marmite.
Eeeps. You need the butter as a lubricant.