* Originally in: Home_Cooking
Britain is heaving over Brexit, and the pound is bouncing around near
its historic low.
But those arengCOt the only issues giving Britons a headache. In July, The Guardian reported that the food giant Unilever might be considering
offloading Marmite, BritaingCOs much-loved (and much-hated) condiment.
In 1902, a German scientist, Justus von Liebig, accidentally discovered
that a spread could be made from yeast extract, a byproduct of brewing
beer. The spread, called Marmite, has been made in England ever since.
(New Zealand makes its own version, and Australia has a similar product, Vegemite.)
The salty, dark paste is an acquired taste, often spread on buttered
toast. Aficionados use it in everything - even desserts.
Its popularity was underlined in 2016, when there was a run on stores
during a brief tiff between Unilever and the supermarket chain Tesco.
The latest concerns over Marmite arose after UnilevergCOs chief executive
said in June that the company would retain only brands that "have a
purpose" - meaning, he said, those that "take action and demonstrate
their commitment to making a difference" on social or environmental
issues.
(New York Times Daily Briefing - 09/09/19)
Sounds pretty "ivory tower" to me. - UDD
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Hayley's M Chicken
Categories: Five, Poultry, Sauces
Yield: 4 Servings
2 ts Marmite/Vegemite yeast
- extract spread
4 Chicken breast halves or
- large thighs; skinned,
- boned
Set oven @ 350+XF/175+XC.
Cut 3 partial slits in each chicken piece. Place 1/2
teaspoon of the yeast extract spread into each slit.
Bake in the preheated oven for 35 to 45 minutes, or
until chicken is cooked through and juices run clear.
Recipe by: Hayley Southwick
RECIPE FROM:
http://allrecipes.com
Uncle Dirty Dave's Archives
MMMMM
... Either you like mushrooms or you're wrong.
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* Origin: Outpost BBS * bbs.outpostbbs.net:2304 (1:18/200)