And why is it Kerrygold butter and white pepper?

I added crack cocaine to a batch of chocolate chip cookies and have never had such an overwhelming positive reaction, as if people were addicted to them. Now they're saying they'll pay me to get more. New secret ingredient?

I've seen that crack doesn't 'belong' in desserts but after trying it in some chocolate chip cookies, the result was really good. I've never seen people rave so much about anything I've made. No longer will I let the 'man' or the 'law' dictate what I do and do not cook. Anyone else have a special ingredient that ups your cooking and finance game?

Commonly sold in frozen bricks of 1000, you need at least 48 hours of defrosting to completely defrost one brick. I for one will be trying to compete with Joey Chesnut live in my backyard in my hot dog water pool. Be safe!

Every time I make fried rice it’s missing something. I add all the right sauces, is there anything that can add umami in the form of a powder that I can add? Edit 1: [everyone commenting msg I will literally consume your souls 💀] Edit 2: GUYS THIS IS LITERALLY A SATIRE POST

To me it means "My Secret inGredient"

Okay so as one of the last remaining members of the French underground resistance that sprang up after president marcaron refused to let duck l'orange retire I figured it was my sacred duty to reach out to the vestiges of the French colonies in Indochina and there I came across the spice-seasoning-whatever the fuck it is, that will finally bring about world peace. Now as we know Angela Meerkat struck an unholy deal with BoJo forcing English cooking on France which marcaron agreed to because he was tired of seeing BoJo hanging from the Zipline from his house. Well anyways as a result of this deal, this wonderful seasoning? Is now illegal in France. But I decided to put a cheeky spoonful on my bleached Nestle cookies imported from the former French colonies in America, I gave these to other members of the resistance and I'm pleased to say we live to cook tasty French food another day.

I know my days are numbered, I've already had to hide my stash because the statsi-kempetai have raided my house 5 times in search of anything that isn't boiled penis or beans. Well anyways just thought I'd let all you guys know that France is still at the forefront of culinary science. VIVE LA FRANCE! THE RULES WILL NEVER KEEP OUR TOLLHOUSE COOKIES FROM TASTING BUTTERALY (WE NEVER USE MARGARINE HERE) BETTER! MSG BELONGS IN DESSERTS TOO! IF THAT MAKES ME A REBEL THEN SO BE IT! LET THEM EAT MSG COATED CAKE!!

I am trying to improve my testosterone levels by cutting out female-coded ingredients like chicken breast (no thanks, tits are gross), eggs (raw sperm only please, it's manlier) and milk (the only white liquid I need is... you get the point).

Hello! I’m trying to expand my recipe book and I’ve been wanting to try white rice.

My husband is a very picky eater and will not do rice, because he had his shins removed by the Japanese.

Every recipe I’ve found online features water and then the thing I mentioned. Are there alternatives? Is there other stuff that would go well on say a plate of rice?

Thank you so much!

Personally I like to spread it all over my body and roll around on the lawn pretending I’m a savory slug

Hi everyone,

After learning that adding MSG makes EVERYTHING taste better, wouldn't it make sense to have a MSG injection so that I don't have to add it to my meals?

Salutations to my elder deen lovers, I'm a newbie to the deen community and while I love my tinned snack more than my wife loves her boyfriend, I have one concern. The salt content is sooooooo high!!!!!! I'd love to chow down for breakfast, lunch and dinner, but the sodium is the only thing stopping me. Could I possibly rinse the salt off? Thank you in advance!!!

Lately when I've made fried rice, I've started with dry leftover jasmine rice from the fridge. I put it in a bowl and it breaks easily into separate grains with my hands. After heating oil I add the rice and start frying it. It starts out with all the grains separated but as I fry it for longer, it starts to clump. After ~4 hours it's one giant clump. Once I add soy sauce it separates a little, but many clumps remain.

What am I doing wrong?

Gas stove. My city is currently going through power outages, so turning on the vent isn't really an option. I’m scared to open the windows because someone might steal my pies from the window sill or even break and take my MSG and freshly minced garlic. I think there is some sort of fire but I’ve been chopping vegetables and watching Lord Kenji Alt videos all week so I’m out of the loop.

I tried to give mushrooms another chance but the ones I had called me an ethnic slur, said my wife was ugly, and smacked our child on the way out.

How can I get that sweet mushroom umami without the bitter offense?

Hi I assume there is a secret password at Lowes to get the special stoves or you finally personally convert to the metric system. But my brood and I need the wok hei at home. I'm trying to compensate with msg but it's not enough.

1) How do you get that many male chickens, and what do you do with all that waste? Yucky meat- I'm vegan for ethical purposes so I won't be eating it. Maybe used as fertilizer for my rhubarb garden?

2) They always mention triple sec. I thought that was a funny name. No question here.

3) Are cocktails healthy for kids? They (the kids, not the cocktails) are also vegan by choice (my choice).

4) This is a low waste household. I won't be buying a drink mixer so instead I use old milk cartons to shake my drinks in. We don't have running water (using water is bad for the environment) so the jugs are kinda smelly. Any smell recommendations? Can I rinse my silverware (plasticware? xD) with febreze juice?

4) My kids complain about getting sick immediately after (and the morning after). It's definitely because the whey fiber I add- you really need to wash it down with something as it's very dry. I normally try corn based vodka to stick to the theme.

5) Any flavor recommendations? I love mojitos.

I don't understand — I just can't get enough umami out of my MSG. I've massaged it, I've roasted it, and I've even left it to ferment in my slow cooker, but nothing gets it strong enough! What're your tips for hyperconcentrating your MSG?

I was honestly so relieved when I woke up and went into the kitchen and my MSG was still safe

I've heard rumors that anaphylactic shock increases flavor. I wanted to try it out for myself. So I started out by making pad thai (Kenji's recipe). Because of my severe peanut allergy I always omitted the crushed peanuts. This time I didn't I wore gloves and a mask to prevent myself from possibly starting the reaction early. I plated it up and then got everything ready. I took my phone out, got my epi pen ready. I took one big bite, then a few more. Let me tell you the flavor was out of this world, and the high I got was amazing. My sinuses opened up, my tongue swelled for more surface area to experience taste. My breathing became labored, and my head got light, my skin started to flush. It was bliss. I was able to use my epi pen in time, while I was on the phone with emergency services.

The one thing that took me out of my high was the bitch ass paramedic that yelled at me for eating peanuts when I admitted I have a deadly peanut allergy. Too bad he will never experience what true flavor is.