Remember Liebig? I mentioned this “polymath for nerds” man quite recently. His “bouillon”, the subject of this poster, that I stumbled across recently at the framers
mutated over the years to become (this variant is the XO, super tasty, super strong version), thanks to great English taste buds, this delight,
© Jacob Shepherd 2013
still the subject of heated arguments in England. In some parts of the globe it even provokes nausea or the gag reflex. The Australians have some piss-poor, weak as dish-water, variant called Vegemite. We can draw a veil over that abomination. Typical bloody Aussie.
Aged about 10 or 11, I remember competing with my cousin to see who could put the thickest layer of Marmite onto their breakfast toast (when staying with “Aunty” Val that is; if I’d have tried to attain this level of greed & stupidity at home, I’d have been, rightly, severely chastised by my mother). We managed to get to something that may have been over 1/2″ deep in the black gold. And if truth be told, even I found it a little too much to take. But I wasn’t going to admit that to David. So, swallowing deeply, we declared an honourable draw.
Marmite is deep, deep, deep in an umami flavour. And really is a “love it or loath” it, no middle ground, taste. I love it. As you might have guessed.
