They seem to be a lot more confused than angry, lol!
But yeah, thanks for the explanation about your use case. This, and your comment about using MSG on tomato-ey stuff has clarified things for me. The reason I brought up soy and fish sauces earlier is because they too, have MSG, and depending on the flavor profile I’m after, I might elect to use one or the other. That usually takes care of MSG in a lot of cases.
I just happen to not since I added something else that serves a similar purpose
… Taken that way, we both do a similar thing.
I eat vegan/vegetarian and I don’t always know how to fill in the “meaty” gap that I feel like can be missing.
Ah, that explains a lot, thanks! And I don’t really have experience in vegetarian/vegan cooking so I am afraid I can’t help with that. There are meat substitutes, of course, but the one I had experience with relied on gluten to achieve a meat-like texture. I’ve heard, too, that mushrooms can used to give that earthy taste that can be enhanced with MSG. Tofu as well. But please take these with a pinch of… MSG, lol!
I really appreciate the explanation! I’ve learned a lot from you and the others, and I have some ideas for things I want to try for the next time (which is probably very soon, since it’s almost lunch time lol)
I actually bought some mushroom sauce a couple of days ago, and I’m looking forward to giving that a go. I only recently discovered this amazing Asian supermarket near where I live (in Germany) and it has been so fun learning to use things I didn’t know I had such easy access to before!
My ancestors are happy to have reeled one in. HAHAHAHAHAHA!!
But yeah! Have fun exploring the various (weird) flavors that you can find in Asian supermarkets. Some of them might be a bit too weird for your tastebuds, but I think that’s part of the fun. You might also want to explore Buddhist vegetarian cooking as well, if you haven’t already, since there are a lot of techniques there might be useful for you.
They seem to be a lot more confused than angry, lol!
But yeah, thanks for the explanation about your use case. This, and your comment about using MSG on tomato-ey stuff has clarified things for me. The reason I brought up soy and fish sauces earlier is because they too, have MSG, and depending on the flavor profile I’m after, I might elect to use one or the other. That usually takes care of MSG in a lot of cases.
… Taken that way, we both do a similar thing.
Ah, that explains a lot, thanks! And I don’t really have experience in vegetarian/vegan cooking so I am afraid I can’t help with that. There are meat substitutes, of course, but the one I had experience with relied on gluten to achieve a meat-like texture. I’ve heard, too, that mushrooms can used to give that earthy taste that can be enhanced with MSG. Tofu as well. But please take these with a pinch of… MSG, lol!
I really appreciate the explanation! I’ve learned a lot from you and the others, and I have some ideas for things I want to try for the next time (which is probably very soon, since it’s almost lunch time lol)
I actually bought some mushroom sauce a couple of days ago, and I’m looking forward to giving that a go. I only recently discovered this amazing Asian supermarket near where I live (in Germany) and it has been so fun learning to use things I didn’t know I had such easy access to before!
My ancestors are happy to have reeled one in. HAHAHAHAHAHA!!
But yeah! Have fun exploring the various (weird) flavors that you can find in Asian supermarkets. Some of them might be a bit too weird for your tastebuds, but I think that’s part of the fun. You might also want to explore Buddhist vegetarian cooking as well, if you haven’t already, since there are a lot of techniques there might be useful for you.