Marmite

Marmite is a type of thick, dark brown spread which is closely associated with Britain. The savory spread is made from a concentrated yeast sludge, a byproduct of the beer brewing process.

Marmite Marmite is a dark-brown colored savory spread made from the yeast extract a by-product of the brewing industry. It has a strong, slightly salty flavor. You either "love it or hate it". Can be eaten spread thinly on toast.

Marmite, Petite - French dish. A rich broth called consommé double, it includes chicken and beef with vegetables and herbs. The words mean "small pot".
Marrow - a squash. Also, the inner substance of meat bones, usually shin bones.

Marmite /ˈmɑːmaɪt/ is the name given to two similar food spreads, one produced in the United Kingdom and the other in New Zealand. Marmite is made from yeast extract, a by-product of beer brewing.
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Marmite - [French] a rich meat soup or stock; an earthenware stock pot.
Marrons - Chestnuts.
Marrons glacés - Chestnuts preserved in syrup or candied.

marmite (mahr-MEET) - (1) Marmite is a British product that is a concentrated yeast paste. It can be used on toast, sandwiches, or as an added ingredient in stews and casseroles. It is 100% vegetarian and it contains virtually no fat or sugar.

marmite: Stockpot
mask: To coat with sauce (see also nappé)
mayonnaise: A cold sauce emulsion consisting of egg yolks, vinegar, seasoning and a good quality oil ...

Marmite - A large capacity (usually 10-14 gallons) lidded pot made of metal or earthenware used for boiling large quantities of food.

Marmite is a tall ceramic covered pot used by the French for slow stewed items like pot-au-feu. Marmite is also the propriety name for a sticky meat based yeast extract favored by the British.

Marmite: See stock pot.
Marzipan: A paste of ground almonds, sugar, and egg whites that is used to fill and decorate pastries.
Matelote (Fr.): A fish stew traditionally made with eel.

marmite: small covered pot; also a dish cooked in a small casserole
marquise (au chocolat): rich chocolate mousse cake
marron: large chestnut ...

Vegemite/Marmite: Not the same thing, but similar enough to not deserve separate entries. A thick brown paste made mostly from yeast extract, most commonly spread thinly on toast or sandwiches. The taste is mostly salt plus yeast.

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Petite marmite (Fr.): earthenware casserole; the broth served from it.
Pétoncle (Fr.): tiny scallop, similar to American bay scallop.
pH: a measurement of acidity and alkalinity on a scale from 0 to 14.

Spaghetti with Marmite
By Nigella Lawson
Turkey meatballs in tomato sauce
By Nigella Lawson ...

marmite (Fr.) A large covered pot, usually earthenware but sometimes
metal, for cooking large quantities of food; Marmite is a brand name
for a type of yeast extract. See also petite marmite.

marmite: ceramic cooking pot (e.g., petite marmite, small marmite-shaped pot used as a soup bowl; also a simmered dish, like a pot-au-feu)
Maroilles: strong flavored washed-rind cow's milk cheese from Flanders
marron: chestnut (e.g.

There is little in the way of archeological evidence of early use of couscous, mainly because the kiskis was probably a basket made from organic material set over a marmite-like terracotta bottom vessel and never survived.

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A small fancy biscuit or cake often served at the end of a meal. Petite marmite
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A rich meat and vegetable soup. Pheasant ...

It's often spread with butter on bread, or mixed with hot water to make a drink Popular brands include Vegemite®, Marmite®, which is sweeter and perhaps a bit more palatable to Americans, and Promite®, ...

See also: Vegetable, Cheese, Fruit, Butter, Toast