I was thrilled to receive my rare stash, and that evening I flashed it several times in the direction of bloggers I thought would appreciate my good fortune.
To a man (and a woman), they went "Ew." "Why?" "Whuh?"
Have they never heard of umami? Marmite is umami in a
Knee-jerk jerks. They don't know what they're missing.
I've tasted Vegemite; it's similar but the texture is more like Crisco and the taste is cruder, saltier. Marmite is liquidy, like molten brown liquorice.
I tried my stash for the first time yesterday on toasted Wheat Levain from Brickmaiden Breads. I knew the drill, having observed a French friend decades ago using a similar brew (or maybe it was Marmite) on his toast: butter first, then a stingy, thin scrape of Marmite over that.
It was... heavenly! Oh mommy umami. Umarmalade. (Yes, I know it's not sweet, but there was a candied sensation of hot fudge on vanilla in my mouth.)
I tried it again today on Semifreddi Sweet Batard, and it was... heavenlier. I think white bread really points up the contrast with the Marmite. Wheat bread is already a little caramel-y, a little graham crackery. So I'm on an upward learning curve, and so far, so good.
My questions to those of you more experienced in the joys of Marmite (oh, come on... there must be a few of you):
- Am I getting this halfway right?
- Does Guinness Marmite taste different from regular Marmite? Because this
jarpot probably isn't going to last long.
- What else can I do with the stuff?
- You think it would be terribly wrong of me to rub a (thin) coating all over the chicken I'm planning to roast this evening?