Marmite, Vegimite, + other yeast extracts

[Anonymous No.15991909]

How do you use pic related, /ck/ britbongs?

Gonna mail order some, and I know better than to spoon massive globs it onto toast like it's fucking jam but that's about it. Thinking about using it in a grilled cheese since I eat those like every other night after work.

[Anonymous No.15991944]

>>15991909
Pizza. Vegemite, frozen butter cubes and parsley.

[Anonymous No.15992021]

>>15991944
when you say frozen butter cubes, that's softened/melted butter mixed in with the marmite, right?

[Anonymous No.15992023]

Just start off with scraping it extremely thinly onto plain toasted white bread and take it from there.

[Anonymous No.15992027]

>>15991909
Use sparingly. It's a flavour enhancer, not a substitute for butter.

Alternatively get bovril and mix it into boiling water to make the most comforting drink imaginable in cold weather.

[Anonymous No.15992045]

>>15992023

Noted, I'll take it easy and use as thin a smearing as physically possible to start off.

>>15992027
What's the difference between Bovril and Marmite?

[Anonymous No.15992050]

>>15992045
Bovril is beef rather than yeast, but they have a similar texture and salty taste; albeit Bovril is meaty

[Anonymous No.15992055]

Op thick white bread, salted butter and lots of Marmite. Simple as.

[Anonymous No.15992060]

>>15992055
Toast the bread I forgot to say.

[Anonymous No.15992065]

>>15992050
So Bovril has actual meat content, instead of yeast-enabled umami taste, got it.

>>15992055
>>15992060
Noted. I have sourdough and irish butter (not kerrygold, aldi store brand) so it should work out fine

[Anonymous No.15992089]

>>15992021
No. Froze the butter then cut them into small cubes. Sprinkle them generously.

[Anonymous No.15992095]

>>15992089
Don't confuse the poor sod