Nora (She/Her)

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  • 85 Comments
Joined 1 year ago
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Cake day: January 22nd, 2025

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  • Yeah, this isnt happening lmao. maybe people chased him down because of who he is, but everything in that post is complete bs. especially in Wayzata, which is like 90% fancy ass lakefront property. The area is super rich, and I doubt grandpa is out there throwing ice bottles at people with face coverings.

    Isnt this dude famous for just making shit up and recording things out of context to fit whatever he’s saying?




  • Nora (She/Her)@lemmy.dbzer0.comtoMicroblog Memes@lemmy.worldfair
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    15 days ago

    Look, in general mean jokes about people aren’t good, but are you all seriously pretending there’s not a difference between these two scenarios?

    Because I know you all know there is a difference between punching up and punching down when it comes to joke telling.

    Saying “yeah but if you turned it around to the less privlige group it’d be racist/sexist/hompobic/ect” is the exact same thing that affirmative action opponents say “oh if I only gave scholarships to white people its racist.” like, yeah, context matters.

    As a final thought?

    your comment is literally… “oh my feelings dont matter? Dick.”

    Like, your feelings are hurt so youre name calling? Okay?















  • Yeah! It’s like salt but for savory things. There’s a pretty good chance that if I’m cooking with salt and pepper, I’m making something savory, and in those cases MSG improves the flavor of it basically always.

    For example: I frequently air fry broccoli. As a base, I toss it in olive oil, salt, pepper, and MSG. If I want it spicy, I’ll add red pepper flakes. Sometimes I substitute salt for season salt for a different vibe. Other times I add garlic powder, or make a balsamic glaze for them. No matter what it’s prolly gonna have salt, pepper, and MSG.

    It also goes really well on meat in general. Some cuts of beef don’t really need it cause they’re super savory to begin with, but especially some of the cheaper cuts that aren’t as flavorful.

    Another big one is chicken breast. Thighs have more flavor, but when it comes to texture, I like the chicken breast meat better, so in order to boost that savory chicken flavor, I’ll add MSG.

    It’s really hard to describe it, MSG is literally just like, pure savory. It’s not quite a salt replacement, tho i could see someone calling it salty, but it really boosts that savory/umami flavor.

    Honestly the only time I don’t add pure MSG is when I’m cooking with things that have it included already. A lot of asian food has MSG in ingredients like fish sauce and oyster sauce, it’s totally possible to boost the MSG content of a dish without sprinkling msg onto it.


  • Some top ones for me: MSG, Chicken Bouillon, Smoked Paprika, Thyme, Garlic powder, and finally, controversially, bay leaves.

    MSG goes in basically anything. If it gets salt and pepper it’s probably also getting MSG for me. I do a lot of chicken, and whenever I do I’m almost always adding some chicken bouillon to add some flavor to it. I really love Thyme, and find myself just adding it somewhat randomly to things. Smoked Paprika is a perfect flavor that’s so unique, I add it to anything I want to have a bit of a kick, like chili, ect. Not that it’s like spicy or anything, just it adds a little something to those dishes that you can’t really get elsewhere. Garlic powder is an all around great utility, and I tend to “dump” this stuff on things.

    Last but not least, Bay leaves. I swear, I’m like the #1 consumer of these things. I throw them in anything. Anything savory with a decent sauce/soupy base is PERFECT to add a bay leaf to. If you use em often you can really taste the difference, since fresh bay leaves really pack a punch in flavor.