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I hear you. Well yeast is what we use to raise bread. From microbiology I remember that it is a form of fungus. Sounds appetizing doesn't it. But extract? Not sure where they are headed with that.
LOL BJH, I found the website and I am still not understanding marmite! A yeast extract?
There is a reason Marmite (and Vegemite from Australia also) never caught on around here in the US. If you really want to try it, by all means do - you can order it online if there aren't any stores in your area that carry it.
Chances are, if you didn't grow up eating this, you are probably not going to think, "gee, how could I have gotten by all these years without knowing what deliciousness was to be discovered in Marmite!" Don't say you were not warned....
Nutella, on the other hand, gets two thumbs up from me - and apparently it is catching on in the US as you can now get it at Costco, Vons, and even IHOP is serving crepes filled with Nutella.
Nutella and PB is a favorite combo of mine. ( I also like to dip fresh strawberries in nutella, yummo)
My lastest PB&J weakness was uncovered when I was visiting my sister's house. She had a box of Smuckers Uncrustable Sandwiches in the freezer for her kids.
It is a PB and grape jelly sandwich with the crust cut off and they are kept frozen until you are ready to eat them. However, I like mine to thaw only about 15-20 min.
They come in strawberry and honey flavors, too. I thought they would be gross but I do crave them in the late night hrs! AND they are oh so convenient to eat!!
Okay so after reading all these posts I am one of the most unadventurous people in the world. Some of these combinations kinda gross me out. I am not knocking anyone just doesn't sound so good to me. Of course I could be missing something great. I know when hubby was little he ate a peanut butter and bologna sandwich, yuck. I am boring and just like pb with either alittle sugar or honey. I do however like pb on celery.
******I am now googling Nutella and also Marmite*****
??????????
Marmite is a salty spread for toast or sandwiches, and is like a rich reduced savoury stock - it actually tastes similar to Bovril, the beef equivelant - and you can use it to enrich soups, stews etc as well.
It is a dark thick goo, and so needs lots of butter first to get it to spread!
Very salty and savoury so you only need a little. It's like anchovy paste without the fishiness.
The savoury aspect is what the Japanese would call 'umami'.
I used to eat Peanut Butter and Cheddar On Saltines... it was something I did late at night as a kid... don't do it anymore because of the fat content...but sounds pretty good right about now...
I also like hot PB&J in the Sandwich Maker....mmmmmmmm..... and it gets all drippy and gooey....
love PB&J
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or with Marmite 
A yeast extract? 
