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I used to use Marmite like stock-cubes, for making veggie soups more interesting.. not bad!

stevetc wrote:I know someone who spreads it on brussels sprouts and then eats the evil things raw . . . What a pervert . . .

Sounds like the only way to make brussel sprouts edible......

I've had Marmite chocolate.

I have to admit, there wasn't much in it; it was delicious though!

And I absolutely love the fact that this thread with this title is concentrating on Marmite. Perfect.

All you Marmite bods should be banished to a little island & live in misery - oh, hang on, you're all in the Uk - Nuff said!

Breakfast AND supper here tend to be two slices of toast, one with Marmite and one with peanut butter! I also add it to soups as a stock, mince n' tatties, spag bol etc. It makes a great satay sauce (a BIG spoonful of it in a tin of condensed mushroom soup and lots of crunchy peanut butter)!

greenorelse wrote:And I absolutely love the fact that this thread with this title is concentrating on Marmite. Perfect.

Ok, we now know where everyone stands regarding Marmite. So how do people feel about black pudding? Personally I'm in favour.

Depends where it's from - at the risk of being lynched the stuff round here is sh1te! Gimme Bury black pudding any day! (As long as it's not every day )

Now your talking .........proper grub.....had some this morning for breakfast.... poached eggs on toast with black pudding..Yum Yum

Or sometimes crumble it in my scrambled eggs

Dave

Mmmm.... I think the BEST black pudding I ever had was as a starter in a York restaurant with a guinness sauce. Oh, it was Delish!

zaxdog wrote:Breakfast AND supper here tend to be two slices of toast, one with Marmite and one with peanut butter! I also add it to soups as a stock, mince n' tatties, spag bol etc. It makes a great satay sauce (a BIG spoonful of it in a tin of condensed mushroom soup and lots of crunchy peanut butter)!

Do you then slap the two pieces together and make a fine sandwich? I love to do that with a Marmite piece and a Jam piece... Not a huge fan of PB though..

Black pudding is great, but I don't think i'd have it with Marmite..

We find English black pudding (and the stuff from Stornoway) too stringy and horrid but we love the crumbly stuff we get in the central belt of Scotland.

Toast slices are consumed piece by piece but a marmite and cheese morning roll is delish!

The best I've ever had was made by a butcher called Jerry Howarth in Belper. He was the black pudding world champion several times over - used to drive the French boudin noir makers absolutely nutty!!

Zaxdog, I'm not sure there's any such thing as "English" black pudding - everyone makes it differently. It's just a matter of finding one you particularly like.

Considering the number of pig keepers on here, is there anyone who gets the blood returned from the abbattoir and makes the stuff??

Mike

I do not like Marmite but LOVE Bury black pudding........not that I can get that here but the local stuff is quite good. Anybody like white pudding?

MKG wrote:The best I've ever had was made by a butcher called Jerry Howarth in Belper. He was the black pudding world champion several times over - used to drive the French boudin noir makers absolutely nutty!!
Mike

I remember him! His black puddings were awesome, certainly deserved all the prizes he got for them.




Yes, I'm a lover of black puddings