heidih

I have zero issue with MSG - naturally occuring or added as "the white powder" (but not to become overly in charge) - but do think there is a celery flavor/odor in Lawry's. Perhaps it is a super low tier level of US spice blend like the wonderful spice mixes in Israel that Swisskaese shared - a back pocket helper. https://forums.egullet.org/topic/91663-eg-foodblog-swisskaese-the-israeli-table-not-just-felafel-and-or/page/2/ I've always loved that image and concept.

What we have always done. We used beef and always shrooms. Though...I had an Australian chef in the kitchen at a rehearsal dinner I was prepping for my sister's wedding (Justin Fortune). It was a zoo at the house and everybody was quite hungry and jet-lagged. . I sent him on an errand outside and used Cream of Mushroom soup! Hid the can at the bottom of the bin. Also plenty of black pepper and a pinch of mustard powder versus Dijon. Not a spoonful left over.

The product i linkd does not have layers. Reminds me more of Japanese kamaboko loaves in texture. Edited to Add link: https://forums.egullet.org/topic/27011-kamaboko/

This is what I usually buy. It is "meaty" as noted, not flaky or shredded.

Neighbor just showed up with the Hubs Peanuts. I've already broken into them https://www.hubspeanuts.com/

@BonVivant My mushrooms were destined for pasta with goat cheese - but now it wil be a duet- one pan mush and other aubergine. Also will steam some of the eggplant. - it brings out a different flavor than roasted or saute.It is raining so playing in the kitchen sounds like a plan. Thanks! Frohe Weinachten if it applies

Duval is just playing with words "Old Gottingen quacking beak" - essentially I'll eat it with pleasure

Ah! Seasonal. I have been AWOL fr a couple months from mine

Their trainers are thorough and demanding. I just chat them up along with poor soul behind me. Does yourshave a ukeleli tone on the credit card machine?

@DiggingDogFarm The influences are myriad and often bizarre. I think women feel it more. I am enormously grateful that I no longer overthink. Of course there are issues that make me go in the direction of not processed, usually sustainable seafood and produce that is not big farma (like not big pharma). In the end I only eat what I enjoy and it works for me - every BODY is different. Eating it cuz it is "good for you" is a joke at my dad's family table. He lives by it and has a sad & pathetic though long life. I do respect peple who heal through realizing what is not working for them (cue Shauna Ahern aka Gluten Free Girl).

The ingredient lists usually just say "spices" - proprietary I assume

@SLB Yup a singular taste. Ditto on the paprika but that went on cucumber w/ sour cream salad as well. Just thought I'd give it a go. If it pains me I'll give it to my sister at Christmas - don't think available "down under"

I think there is celery flavor in it? It is all we ever put on the copious, almost daily, beef steak and roast. (Males had a tendency to walk up to the kitchen door and say - wow that smells great - your mom is the best

Friends swear by the late great Laurie Colwin - https://cooking.nytimes.com/recipes/1016198-laurie-colwins-gingerbread Applesauce...?... I think in some parts it is a faux "German" thing. But taste is the main thing

I have home made whole wheat, marinated beets, and liverwurst - close enough - hello breakfast soon

Lawrys is under recognized. LA is the home of it.I used to have an outdoor table set from their downtown resto. The seasoning of my chidhood. Gonna start a topiuc on it!

It comes up alot here. I grew up with it. Do you use it? Do you like it? I am adding it to the shop list. ahttps://www.mccormick.com/lawrys/flavors/spice-blends/seasoned-salt https://en.wikipedia.org/wiki/Lawry's_The_Prime_Rib

Perhaps I misremember but goose breast is "dark meat" so why separate? Just curious.

Well??? Do read Jason's note on Post #1 explaining the stutter of the flow.

Pick up my water mug and take a few swigs without looking first. It is 55 degrees in here (warmer outside) and I still have ants on anything wet - eewww- I spat it out but...

I'm obsessed thinking about this for Christmas. Did you make the pasta? - it looks like it has a good "chew". If so -recipe? Thanks for the inspiration

I REALLY need new glasses!

I am an idiot! I've bought little arrow shaped roots at the Chinee market in the past. Ouch- memory loss. Yes the myth of kudzu is part of our fabric https://www.smithsonianmag.com/science-nature/true-story-kudzu-vine-ate-south-180956325/

So is this what we buy in processed form as "arrowroot'? I've use the powder as a less gloppy than cornstarch thickener.

It is Pooh , Tigger and Eyore watching cookies bake. :Thats what friends are for" Cue Dionne - https://www.youtube.com/watch?v=HyTpu6BmE88