Food and Cooking

I like to cook pasta in MSG-water sometimes. I also tend to use wholemeal pasta, which I think is important (the wholemeal aspect) ^.^. MSG works best for me when I use it with things that already have a decent depth of flavour and/or variety of ingredients ;3. It doesnt work so well if your food doesnt have enough flavour.

Other cool ingredients:

• liquid smoke (works really well in a lot of things including vegetarian chilis, but especially i've found its good in lentil soups when you also have mint e.g lentil and pea soup, lentil, potato, onion soup, etc. ^.^) - look for the industrial stuff, its like £5 per bottle but you only need 1 or 2 drops for litres of sauce and it will last you months, kinda like MSG. Add it near the end so you don't evaporate away lots of the flavour, too.
• yeast extract - this shit is delicious in tomato sauces and stews and chili, even if in the uk we typically have it on toast ;p, adds a meaty, mushroomy flavour
• cinnamon - works amazing in tomato sauces, it sounds weird as fuck but tomato sauce without it tastes like its missing something to me now, its so fundamental to any tomato sauce i make ;3
• bonus: yeast extract + mustard makes a really really cheesy flavour in various sauces, and its completely dairy free. I