I’ve enjoyed a slice of toast and Marmite for as long as I can remember and Marmite fans will know this already, but there is an oddity about the standard jar.
Because Marmite is spread thinly and because of shape of the jar and the way Marmite clings to the inside, there is a technical issue with finishing the jar. However empty the jar seems to be, there is always the possibility that with a little dexterity, enough Marmite may be retrieved on the end of the knife to be worth smearing one more slice of buttered toast. Even half a slice.
Right to the end of the jar, Marmite jars are never quite empty. It’s more human than that, a reluctant realisation that however dextrous the knife-work it is finally time to buy another jar. Yesterday we acquired another jar and it’s time for another slice.
Spread thinly of course.
17 comments:
You should invent a marmite knife with some kind of bulge on the end for scooping
Bucko - it wouldn't surprise me if there is one somewhere on the internet, something like a tiny spoon.
My favourite boiled egg spoon is a tiny spoon
It's the balance between the design and aesthetic ambitions of human designers and the inescapable properties of materials. Now what does that remind me of I wonder?
A small teaspoon of Marmite stirred into a Batchelor's Cream of Mushroom cup-a-soup is especially tasty.
The marmite is finished when I pour boiling water into the jar, sluice it around, and then pour the residue into a stew or risotto.
I use a small, silicone tipped, spatula, which seems to catch most of the remaining spread. My mate down the pub adds a little boiling water, shakes the jar into a cup, and drinks it. Must try that, one day.
Penseivat
Bucko - we have a tiny spoon but it has a tiny handle too.
Tammly - a host of things I'd say.
DJ - I've never tried that, but I'll give it a go now we have a new jar. Now I think of it, I seem to remember my mother adding Marmite to gravy.
Sam - I'll try that, although there isn't much left after my scraping.
Penseivat - I like the boiling water idea, but I think I'll pour it to something to add flavour rather than drink it.
Spread thinly?
Pfft, that's for wimps.
Peter - I find it easier to spread the Marmite thinly on thickly buttered toast.
Clean finger works and can then be licked or used to spread on whatever. Not to come for a valued guest.
Marmite seems runnier than of old. Probably part of the policy of continuous improvement. Reducing salt and increasing water content.
I have converted to Vegemite. Frying lamb, spreading a smear of yeast extract on the cooked meat adds a certain je ne sais quoi. Or whatever an Aussie would say.
Doonhamer - I tried Vegemite years ago and liked it. Might try it again as the jar is more sensible and a clean finger should work even better.
I think that Marmite would do the same as Bovril, if you leave the jar upturned in a mug overnight.
Bovril 'flows' and I thing that Marmite should as well!
Scrobs - I think you may be right, but it could be much slower than Bovril. I may try the hot water idea first.
I prefer Vegemite. Less salty but more tangy.
On toast, with a sliced banana from the fridge.
And a mug of builder's tea.
But I also use boiling water and shake the jar with the lid on to add what's left of the Marmite to a stew. Vegemite isn't as good this way.
Professor - I'll probably try Vegemite when the current Marmite jar is finished. I've never heard of it on toast with a sliced banana though.
Professor, have you tried Vegemite and peanut butter in a sandwich?
Nectar of the Gods...
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