Food of the gods is not cheap

[Gob]

It's a nursery favourite that has nourished generations of children – but now Marmite is more expensive pound for pound than rump steak, with a large jar costing more than £5.

The yeast spread you either love or hate has risen in price by 25 per cent over the past five years for no obvious reason. A 500g pot costs £5.03 at Sainsbury and £5.38 at Waitrose – which means it can cost more than a gallon of petrol in most parts of Britain.

Yet sales are booming. They rose by two per cent last year despite the recession – and around 60 million jars are produced for sale annually.

The big supermarket chains were last night unable to explain the steep price rise and food giant Unilever, which owns the Marmite name, declined to discuss it.

Adam Leyland, editor of the industry magazine The Grocer, said: 'Compared with bread, which has gone up by around 40 per cent in price over the past five years, this is a relatively modest rise.

'But Marmite does not appear to contain any ingredients that have been subject to sharp price hikes. This could be a case of Unilever trying to increase its profit margins.'

The brand's high price is a far cry from its humble beginnings. It was first manufactured in 1902 using a process that turned yeast sludge left over from brewing beer into a protein-rich food with a high vitamin B and folic acid content.
It was given away free in NHS baby clinics until the Sixties because of its nutritional value. A Waitrose spokesman said: 'We are constantly reviewing our prices to ensure great value and this is something we will look at.'

A Sainsbury's spokesman said: 'I don't know why this has happened.'


Read more: http://www.dailymail.co.uk/news/article ... z0vxyU61Lt

[SisterMaryFellatio]

Never pay for it anyway it gets sent over to us!!!

[Guinevere]

Oh but it is -- saw boxes of it in one of the local discount shops -- teddy bear included -- for $1.99.

[Gob]

Marmite in the USA cheaper than in the UK, and with a free teddy? shoots self...

[Crackpot]

I have to find a place that sells it. The last place I knew that sold it went out of business before I could pick some up.

[Guinevere]

Ok, ok, next time I'm down at that store -- its not someplace I go regularly -- if there are more cheap jars of marmite with bears I'll grab a couple of sets. I knew I should have when I was there.

But it won't be before the end of August at the earliest, as I am getting ready to leave friday for VACATION and have a million and one things to get done before I get out of dodge.

[Daisy]

I'm still working my way through my limited editions, the one made from Marstons Pedigree ale "waste" being my favourite.

My feller, who 16 years ago famously stated that if it came to a choice of having his toast liberally spread with Marmite or shit, he would take the shit every time, is now a Marmite convert.

I introduced him to Marmite on crumpets at the weekend ... he has a new love

And on that note I'm off to the canteen for a crumpet, I have a jar of it in my desk drawer.

[Gob]

Oh god no, mot crumpets..

I used to love lashings of butter and a thin smear of marmite on a crumpet...

[Miles]

OK, just what exactly is a crumpet...............

[Big RR]

Well, just goes to show there's an ass for every seat. Marmite is one of the few foods (head cheese is another) I've ever tried that I simply detest; even the picture of the jar in this thread brings back unpleasant taste memories. But for those who like it, eat on, it's less for me.

edited to add: as I recall, a crumpet is kind of like a sweet pancake which is eaten by hand (like a muffin or croissant)

[Lord Jim]

I'm looking for some....

The axles on my car need re-greasing....

Though I'm worried that it might eat through the metal....

It's a nursery favourite that has nourished generations of children

Wow that stuns me...

It really doesn't seem like a taste that young children would like....

I'd think it would be about as popular as cod liver oil....

[Crackpot]

You're jeopardizing your Anglophile cred there Jim.

[Gob]

OK, just what exactly is a crumpet...............

Crumpets are generally circular about 3 inches in diameter and about ¾ inch thick. Their shape comes from being restrained in the pan/griddle by a shallow ring. They have a characteristic flat top with many small pores and a half-chewy half-spongy texture. They may be cooked until ready to eat warm from the pan, but are frequently left slightly undercooked so that they may be cooled and stored before being eaten freshly-toasted. In Australia and New Zealand, branded square crumpets can be purchased from supermarkets, designed to easily fit in a standard toaster.

Crumpets are generally eaten hot with butter with or without a second (sweet or savoury) topping. Popular second toppings are cheese (melted on top), honey, poached egg, jam, Marmite, salt, marmalade, peanut butter, cheese spread, golden syrup, hummus, lemon curd, maple syrup and Vegemite. The butter may be omitted - but a phrase very commonly associated with crumpets is "dripping with butter" .

http://en.wikipedia.org/wiki/Crumpet

Here you go;

Preparation Time

30 minutes
Cooking Time

40 minutes
Ingredients

* 2 tsp caster sugar
* 1 tsp (7g/1 sachet) dried yeast
* 250ml (1 cup) warm milk
* 250ml (1 cup) warm water
* 450g (3 cups) plain flour
* 1 1/2 tsp bread improver
* 1 tsp salt
* 250ml (1 cup) water, extra
* 1/2 tsp bicarbonate of soda
* Vegetable oil, to grease
* Butter, to serve
* Honey, to serve

Add above ingredients to your shopping list
Method

1.

Combine the sugar and yeast in a medium bowl. Gradually pour in the warm milk and water and stir until yeast dissolves. Cover with plastic wrap and stand in a warm, draught-free place for 10 minutes or until mixture is frothy.
2.

Combine the flour, bread improver and salt in a bowl. Make a well in the centre and add the yeast mixture. Stir with a wooden spoon until well combined. Cover with plastic wrap and place in a warm, draught-free place to prove for 1 hour or until doubled in size.
3.

Combine extra water and bicarbonate of soda in a jug. Use an electric beater to beat the flour mixture for 1 minute or until mixture deflates. Gradually add the water mixture, beating well between additions, until well combined and smooth. Cover batter with plastic wrap and set aside for 30 minutes to rest.
4.

Brush a large non-stick frying pan with vegetable oil to lightly grease. Brush six 7.5cm-diameter non-stick egg rings with oil to lightly grease. Place egg rings in frying pan over medium-low heat. Pour 60ml (1/4 cup) of batter into each ring. Cook for 7 minutes or until large bubbles come to the surface, the base is golden and the top is set. Use an egg lifter to turn and cook for a further 1 minute or until golden. Transfer to a wire rack and remove egg rings. Set crumpets aside. Repeat, in 4 more batches, with remaining batter, greasing and reheating the pan and egg rings with oil between each batch. Serve crumpets with butter and honey.

Notes

*

Prep: 30 mins (+ 10 mins standing, 1 hour proving & 30 mins resting time)

http://www.taste.com.au/recipes/13124/crumpets

[loCAtek]

That's an English Muffin, ya git!

[Lord Jim]

That's what it looks like to me too....

Maybe a little thicker....

BTW I've thought of another use for marmite....

The jar is kind of attractive, in a retro sort of way....

It would make a lovely paper weight.

[Gob]

That's an English Muffin, ya git!

Muffins are more bread like, not cooked in that way, and do not have the holes in them,.

This is a muffin;

A muffin or English muffin, also known as a hot muffin or a breakfast muffin, is a round, yeast-leavened form of bread almost always dusted with cornmeal. It is of English origin. Muffins are most often eaten at breakfast in Britain, North America and Australia, but may also be served as an afternoon meal or snack.

Muffins may well originate as far back as the 10th century, yet the muffin became a fashionable bread during the 18th century. By the beginning of the 19th century, there were dozens of muffin factories in existence, and the "muffin man" was a common sight.

Muffins are a quick-baking bread and have become a tea-table staple. They are usually split, toasted, buttered and then used with a savoury or sweet filling such as honey.

Ingredients

* 1 cup milk
* 2 tablespoons white sugar
* 1 (.25 ounce) package active dry yeast
* 1 cup warm water (110 degrees F/45 degrees C)
* 1/4 cup melted shortening
* 6 cups all-purpose flour
* 1 teaspoon salt

Directions

1. Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in the sugar, stirring until dissolved. Let cool until lukewarm. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
2. In a large bowl, combine the milk, yeast mixture, shortening and 3 cups flour. Beat until smooth. Add salt and rest of flour, or enough to make a soft dough. Knead. Place in greased bowl, cover, and let rise.
3. Punch down. Roll out to about 1/2 inch thick. Cut rounds with biscuit cutter, drinking glass, or empty tuna can. Sprinkle waxed paper with cornmeal and set the rounds on this to rise. Dust tops of muffins with cornmeal also. Cover and let rise 1/2 hour.
4. Heat greased griddle. Cook muffins on griddle about 10 minutes on each side on medium heat. Keep baked muffins in a warm oven until all have been cooked. Allow to cool and place in plastic bags for storage. To use, split and toast. Great with orange butter, or cream cheese and jam.


http://allrecipes.com//Recipe/english-m ... etail.aspx