Are there other advantages over using straight up garlic I wonder, does it maybe have some kind of MSG/umami-like flavor too? Otherwise seems like the 'real thing' might have some added health benefits there.

Sounds nice. Fried stuff definitely has a special kind of flavor! :P

There's some purported health benefits to it, but even ignoring those, it does have a slight umami taste. I suppose it's something one would have to try out to describe - my taste buds aren't the best descriptors!

One other thing that comes to mind is that it's supposed to help relieve intestinal gas, whereas garlic is an alleged FODMAP which might cause bloat - if you want a flavour like garlic (and maybe a bit of ginger) but you can't eat garlic due to, say, being on a low FODMAP diet, you could try using asafoetida instead!

If anyone is interested in getting asafoetida, it'd be best to get compounded asafoetida as that comes in little shakers and lasts a really long time. I suppose you'd be able to find it in asian grocery stores, seeing as they're a staple in south asian cooking.

Mmm I guess I'll have to test myself someday, I'd read so much good on garlic it seemed like this'd be a step in the opposite direction health-wise, but seems maybe it's even better...

Reading that when I Googled earlier my first impression was it must be such a shame to not be able to eat garlic, all the benefits you'd be missing out on. XD My bad!

I'm a keep an eye out now. Getting introduced to some intriguing new spices; potential health remedies here...

After a lot of work and physical therapy today, I decided to make 3 Italian hot chicken-infused sausage links, sauteed onions with some additional salt and some mushrooms.

I make this quite a lot and I don't know why I felt like photographing this time, but whatever.

Cool to see what you eat GB! Feels like some greens might spice things up colorwise, but solid meal otherwise, no non-essentials. Seems simple and healthy.

I sometimes add herbs or solid greens. I just didn't have any presently on me. I'll get some tonight provided that my schedule allows it.

I expect no less. Brown is my favorite color. Before you cook or bake tonight, ask yourself this very simple question (also UPS' slogan): what can brown do for you?

Sounds good.

The color of Earth and nature hmm! Though apparently UPS done changed that to the somewhat less personal We (heart) Logistics.

Oh yeah, I have seen them use that a lot over the past decade, but prefer the older phrase. Brown also represents the color of the jacket I'm wearing now plus my laptop bag (which has far more than a laptop) and custom wallet with me and my girlfriend.

My apartment building and general area has had a lot of package theft recently. I don't blame most of the guys at Amazon Prime (who have to photograph the package before drop-off) or UPS. For sure, it's people in/around my building. Shitting in a box and having that box entice potential thieves as a trap and deterrent has been discussed as an idea by some attractive women who I'd find difficult to shit on me otherwise. I hope they are serious about doing that soon. I really want their shit badly.

I always hope that what I make translates into nice smooth logs and this is no different even though the red meat consumption might make that a little harder.

Would be interesting if some of those people happen to be here on NG, maybe just so happen to be into cooking, baking or eating; just so happen to stumble into this thread...

You've really turned this into an artform. Smooth metabolism/digestion seems key to staying healthy too, potential incentive for all to really stay on the right diet did they share this particular passion hmm ...

I have cranberry juice with lime, but no cranberry sauce or turkey just yet. In the meantime, I made some pasta with mushrooms, chopped spinach, extra virgin olive oil and salt.

Looks fresh! Got those greens too!

Getting curious about the mushrooms. Do you always have some with your meals? Just coincidence now?

I didn't think I hid the fact that I absolutely love mushrooms, but I guess for some people it's new information. It's just that my love of shit is more well-known. I regard both very highly.

Was definitely new info to me. XD Do you have some with every meal you make though? How common an ingredient might they be? Just curious here. Do like mushrooms.

Been planning to get into picking more myself but never seem to get to it, not so confident in my abilities to distinguish lethal types from edible ones. We occasionally manage some chanterelles or bovista though, very common types over here, late summer the latter kind just pop up on lawns all over. And as for chanterelles: can't mistake 'em for anything. Common dark forest food item too.

Not every, but a fuck ton, yes. I just got some.

I'm in the middle of cooking right now as well.

Out in the wild, I'm a pretty big fan of oyster mushrooms. Obviously, the skill of IDing the safe vs. poisonous ones is honed over time. I don't get to do much picking since I'm pretty urban, but I have amassed enough skills as a result of my frequent travels to rural and suburban areas. It's mostly the rural areas where you'll get the good mushrooms.

Okay so...

No huge ass turkey. Yes turkey kielbasa. I also put in pasta, mushrooms (durr--that is where my heart is, as well as shit--never forget that), sliced olives, pimientos and capers. I further gave it some nice motherfucking roasted garlic and herb seasoning. As always, my final product is a work of art.

I also forgot about the need for cranberry sauce, so the second best thing, cranberry juice with lime.

All in all...happy Thanksgiving? I'd say so despite no having anyone to share this with. I was in on a family Zoom call from 12 to 1. I had business to take of despite it being a holiday and I go to work tomorrow.

Hope everyone else had a happy remote Thanksgiving.

Good to know. Should borrow some mushroom momentum here; start adding 'em to meals like I do other spices. Some extra with quick meals like yesterdays noodle bowl would been a huge boost...

Ah those are a real delicacy! Not sure we have them wild where I live but I love those. Does require more rural areas indeed, even if you find 'em in parks all over you don't really want to eat ones that grow mid-city.

Potential mushroom-hunt-themed future NG meetup hmm!

Food looking good! Happy Thanksgiving man! Though we doth not celebrate that we did have a good family get together anyway yesterday. Wish all dinners were more Italian by nature. All 'bout both that culinary and community appreciation.

@SantaSeven

My brother is in Louisiana for work, and I asked him to bring me back some Tony Chachere's More Spice, but I wouldn't mind trying another brand of seasoning that I probably can't get way up in this frozen wasteland.

Any recommendations?

Also it's dumb I can't have a whole settlement of people wearing power armor. Was planning of outfitting the entire castle in T-45 Minuteman painted power armor with MK5 ballistic weaved minuteman outfits and fully upgraded Gauss rifles or laser muskets.

Slap ya Mama is pretty good but I confess to using Tony's quite a bit.

It depends where he's at in Louisiana---- can you share the city or region?

Because tbh if he's anywhere south of

i-10 , he's gonna find mom and pop cajun/creole seasoning in like random gas stations and that shit is good.

I had to fence in my power armor because the settlers kept taking it.

Funny you mention the I-10, he's staying is Lake Charles.

I've had Slap ya Mama, and Punch ya Daddy, they're both good, but so far Tony's is still my favorite.

Lmao, bastards. I was hoping to have entire settlements fashion coordinated. Mostly with upgraded clothing, heavy combat armor, and Gauss rifles or .50 cals.

Oh man, they're still in bad shape in Lake Charles.

I'm not even sure if the places Im thinking about are still there.

If he heads east a bit while out adventuring, like Lafayette way, I can tell you alllll the good places to send him.

From what I was told they got hit pretty hard.

He usually gets a few days to check stuff out, so I'll mention whatever you'd recommend.

Tenderloin roast, potatoes, carrots.

Boiled the taters and carrots I'm chicken broth with some Maldon smoked salt, then baked them in a coating of duck fat. The roast was seasoned with Montreal steak spice in the fridge for a couple days, brought to room temp, then baked for 10 minutes in the duck fat the potatoes and carrots were in.

Paired with a very nice Merlot.

Sounds like it tastes way better than the picture shows. :) I mean not that it doesn't look good but: so much intricate preparation leading up to this one photo that said photo can't apprise...

Btw how did that aforementioned spice quest go? Any exciting catches?

Everything looks glossy in the photo lol. The meat is always delicious. Brought some steaks over to a friend's place a few seeks ago that were don't the same way, and there was a ring around the edge of the steaks that almost had the texture of jerky. It was a nice contrast to the blue rare center of my steak.

Didn't get anything, I was working when my brother was looking for spices, so he just let it be. It's all good though, I should probably go through what I have first.

Nice. :)

I too do have a bit bigger a stash of spice than I really need but: bummer 'bout those! Seemed like a real treasure trove of titillating taste alternations over there.

A Denuded-ish tenderloin, which I've already cut into steaks and seasoned with steak spice, currently resting in the fridge.

My first attempt at twice baked potatoes. Mashed taters with heavy cream, butter, sour cream, that boursin garlic cheese, and parmesan cheese. Topped with mozza, more parmesan, and green onions with bacon still to come.

That's plenty though! XD Intriguing culinary glimpses. Curious what's going on in that Christmas dinner one?

That chicken parm and the green beans look delicious. Make everything from scratch or did you utilize some shortcuts?

Honestly the only good store-bought tomato sauce I've had is from Lina's.

Nice. It does sound good!

Most people do roast up some larger game here too but we go by simple traditions, it's usually just a tray of: https://en.wikipedia.org/wiki/Jansson%27s_temptation

Sometimes with a little salmon on the side. Cloudberries after. A bottle of aged Julmust - oughta try that if you ever get a chance to. ;) No need to go all out to appreciate!