That said, growing up I used to dip marmite on toast in Ready Brek (actually delicious, fuck you) and make coffee then load it up with rich tea fingers and basically eat it like a cake with a spoon, so you all probably think I canât comment.
You wouldnât dip a chip into a pint though would you? Youâd just have soggy chip, and in this case a soggy crisp? Who wants that kind of texture in their mouth?
also the texture is very different. There is only one seasoning close in viscosity that I can think of and itâs used sparingly and more sprinkled on top rather than dipped. Also it is delicious and works. (vinegar)