this post was submitted on 07 Jul 2023
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Asklemmy
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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!