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alloftheimaginesblog · 1 year

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Headcanons for Samwise Gamgee making his spouse meals at any chance he gets...

He knows the importance of food and never ceases to remind you about how important it is to eat. He'll always prepare you breakfast, second breakfast, lunch, snacks, supper, dinner and tea. He never judges your portion sizes or how much you eat, he loves the shape of you and if you are curvy/plus size, he adores those curves.

He's a very good chef and you are always so thankful for him and his abilities.

Obviously he uses potatoes a lot, pretty much every meal because they're so versatile.

Eggs over easy with spices and herbs and herby breakfast potato cubes and a cup of hot tea.

"Made with love for my love."

Sausages, hash browns, bacon, beans, tomato, maybe more eggs.

Sandwiches with tomato, lettuce and turkey with a side of crisps for extra crunch.

"You want more? Was it good? You liked it?"

He's not only good at cooking, baking is also a skill he has.

Pancakes with berries and cream, scones and jam and clotted cream. Pastries like croissants and chocolate or maybe ham and cheese.

Toast with cheese, beans; simple but he always serves with an award winning smile.

"Here you go, beautiful. If you want more, I'll happily get you more."

Your favourite meal he makes is a roast dinner which could consist of ham, turkey, chicken or beef, roast potatoes, yorkshire pudding, sprouts, parsnips, carrots and a hearty load of gravy on top.

Sometimes he'll make a stew; leftover meat with carrots, potatoes, onions and gravy with crusty bread to dip.

Soup of all flavours (his lentil and bacon is the best though) with buttered bread. He always makes lots during the winter.

"To keep your stomach warm."

Fish with a side salad, thick chips and mushy peas.

Pasta that you help him make for scratch with a garlicky, onion tomato sauce with meatballs or sausages or even sometimes chicken with homemade garlic bread and cheese for the top.

Dessert is always delicious too...

Rich chocolate cake with ice cream and berries.

Sticky toffee pudding - a recipe passed down through generations.

Ice cream - all and every flavour you can imagine. He'll take you on walks, find berries and wild edible flowers and make ice cream from it.

Pastry stuffed with jam, cream and chocolate.

Waffles with caramel drizzled over the top.

Fruit salad, the fruit fresh from the garden.

After dinner, he'll bring you cups of tea and water with a kiss on the forehead.

Tea with biscuits.

Hot chocolate with marshmallows and fresh whipped cream for the top.

Toast as you read your book, winding down for the evening.

Before you go to bed, he double checks that you're satisfied and happy; that you're not in need of anything else. He's impossibly kind.

#headcanon #headcanon prompt #prompt #samwise gamgee imagine #samwise gamgee #imagine #lotr #lotr imagine #lord of the rings #lord of the rings imagine #samwise x reader #sam gamgee imagine #sam gamgee

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useless-catalanfacts · 1 year

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Escudella, a popular winter soup from Catalan cuisine.

Source: Visit Andorra:

In winter, escudella is one of the most traditional Andorran dishes. It is a Catalan stew made from seasonal vegetables, meats and local sausages.

In the olden days, escudella was served either with the broth and vegetables first and then the meat, or all together. It was an everyday dish that was often prepared with whatever could be found in the pantry. In times when supplies were scarce it was made with rice, vegetables and hardly any meat. But on important occasions and major celebrations they would add more flavourful cuts of meat like bacon or homemade sausage, pieces of ham, chicken or lamb, and cooked pasta shells.

This escudella with pasta shells, meats and more vegetables is the version of it that traditionally we eat on Christmas Day, as we’ve posted before. The version in the photo above is how it can be eaten on an ordinary day.

Recipe under the cut.

Since this is a traditional peasant’s food that has been passed down for generations around the country, there are many variations for each family and area, because it uses local products in season. This recipe is the version posted by Visit Andorra.

Ingredients for a mixed escudella for 4 people:

¼ chicken

150 g bacon

200 g beef shank

1 beef bones

3 veal bones

3 tender pork backbones

1 pork ear

1 oxtail

½ cabbage

1 celery

1 onion

2 carrots

1 leek

3 potatoes

100 g white beans

100 g chickpeas

100 g thick noodles or rice

50 g pork suet

150 g pumpkin

100 g of white sausage

100 g of black onion sausage

Salt

Preparation:

Chop the all the meats except the sausages.

Bring 6 litres of water to a boil and add the diced onions and celery, sliced carrots, chickpeas and beans (which you soaked the night before), the bones, the pork suet and chopped meat.

After boiling for 2 hours, add the salt, cut the white cabbage into small pieces and the sausages into thick slices.

After 20 minutes, add the diced potatoes and pumpkin, the noodles or the rice and leave it on the fire for another 20 minutes.

Before serving, remove the celery and the larger bones and, from these, cut the meat into cubes and add it back to the pot.

Let the escudella rest for about 5 minutes and then serve. A really exquisite dish!

The preparation of this recipe takes about 3 hours and is easy to prepare, an ideal dish for winter.

#menjar #escudella #food #soup #stew #winter food #food photography #foodie #cooking #pasta #meat

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rainbowsky · 2 years

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Hi RBS! Hope you're doing great ☺️

I am here because I love ggdd & I support them wholeheartedly. It has been around 6 months of me into yizhan fandom & from what I have observed gg seems like someone who loves cooking for people he loves( plus he's a great cook! ). I know there's one cpn of dd eating a homemade spicy meat dish ( sorry I don't remember exactly) sent by mama xiao. But has there been any instances or any candy/cpn regarding gg cooking for dd??

This is one of my favorite CPN. I really love all the domestic ones. 🥺

Fake, fan fiction, CPN.

Anon is talking about the sauced beef saga which you can read more about here.

There are a few things that immediately come to mind that are part of the CPN/rumors about what GG has supposedly cooked for DD.

Quarantine Pancake

There is a whole saga of CPN around GG possibly having taught DD how to make this delicious pancake sandwich wrap type thing during quarantine. @accio-victuuri did a detailed post outlining the whole story, so I'll just link you to that.

DD cooked this for the other captains during SDOC4. You can find my review that episode (including the recipe for the pancake) here.

Zongzi

GG has said he loves making zongzi (wrapped stuffed rice dumplings) for Dragon Boat Festival, and there is some CPN that GG made zongzi around the time they went on their Dragon Boat Festival date. GG posted a photo on Weibo that evening holding some zongzi (there is CPN that DD took the photo).

There is also a fake rumor that GG visited DD on set during filming of BAH and DD helped him tie zongzi for the cast and crew.

Cola chicken wings

DD was asked in a Spring Festival interview last year what dish he liked to eat when he went home, and he said 'cola chicken wings'. The hosts commented that it wasn't a local dish.

Then for Spring Festival earlier this year GG posted photos of some of the dishes that were being prepared with a caption asking people to guess which dish he had prepared. Cola chicken wings were among the dishes on the table (top right corner).

Tomato and egg noodles

There's a new fake rumor that just came out, where DD is said to enjoy eating GG's homemade tomato and egg noodle soup (if you've ever had egg drop soup, it's basically that only with stewed tomatoes as the base instead of just chicken stock).

The rumor claims DD likes putting chili oil in it, and that he told GG he liked it even when GG didn't make it in his usual way, to which GG replied, "You think everything you eat is delicious."

There are other fake rumors about GG cooking for DD, too many to outline here, but a couple others I recall:

GG supposedly baked cookies and sent them to DD on set, and DD - not realizing GG had baked them - shared them around the set. When he realized GG made them he asked for them back.

During filming, DD said to GG, "You're always drawing me cakes, but I never get to eat any of them."

DD said he liked a kind of soup and GG told him it's easy to make and told DD how to make it, and DD said 'but it wouldn't taste like yours'. 🥺

Just a reminder that fake rumors are unconfirmed.

There are probably other examples I'm missing, and more details that have slipped my mind, but those are a few examples.

#bjyx #yizhan #the mysteries of yizhan #domestic gg #domestic dd #ask

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silverhallow · 2 years

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Bridgerton siblings and spouses favorite meal to eat/cook?

Going with the Bridgerton Enterprise AU for this… and just the first 6 as that’s all we’ve met!

Anthony-

to cook: Sunday dinner especially sharing the kitchen with family

To eat; his wife’s Dal makhani (or Sophie’s lemon cake!)

Kate:

To cook: Chana masala or chicken soup which she does when people are poorly.

To eat: the Barfi made by Mary, Sophie’s cheese scones or her husbands lemon cake.

Benedict:

To cook: cannot really cook but he learned to make Fajitas and he surprised Sophie once by making her a cassoulet and the response it got means it is definitely one of his favourite things to cook now.

To eat: anything his wife makes him really but his guilty pleasure is a good Chinese takeaway but his favourite meal made by Sophie was during their first winter together when she had slow cooked some Ox cheek and Beef Shin with red wine and onions and served it with homemade mash and Yorkshire puddings, and then homemade apple crumble and custard and he thought he’d died and gone to heaven.

Sophie:

To cook: she loves baking. Cheese scones, cakes and pies! She loves following recipes

To eat: she’s a simple girl. Her favourite thing is the cassoulet Ben made her and Kate’s chicken soup. When she’s pregnant she craved the chicken soup.

Colin

Cannot cook. Doesn’t try to. He will happily heat up leftovers or order a takeaway,

To eat: Greek Gyros is one of his favourite things. He had it in a place in Greece and he goes every day when he is there. When he gets married he takes Penelope on their honeymoon.

Penelope:

To cook: bolognaise. It’s the first meal she cooked Colin. She makes a mean veggi version for Eloise as well.

To eat: corned beef and potato hash. Ultimately comfort food.

Simon:

To cook: he does things in bulk and he likes easy food, lasagne is an easy favourite and the girls all love it

To eat; Sophie and Anthony’s Sunday dinner… he doesn’t have to cook and he gets the best home made food.

Daphne:

To cook: mince and dumplings and rice pudding Simple hearty and tasty food.

To eat: she loves a braised lamb shank With mint sauce and a red wine and currant sauce

Phillip:

To cook: whilst he appreciates Eloise’s vegetarianism and he likes his plants he loves his meat as well Garlic Butter chicken is a speciality of his. He’s adapted it to do Garlic Butter Aubergine for Eloise and it works really well.

To eat; Eloise’s Vegetarian chilli con carne and her nomeat burgers. He doesn’t miss the meat and the kids love them too.

Eloise

To cook: she makes a mean Mushroom bourguignon so good that she got Colin and Greg to ask for second and both are adamant they’d never eat a dish without meat.

To eat: spicy vegetable ramen Bowls. She’s the Bridgerton who can handle her spice but it’s still not as good as Mike and Kate

Michael

To cook: scotch broth or he enjoys making whiskey chicken. It’s a dish he inherited from his father.

To eat: neeps haggis and tatties or Chicken Chettinad he’s the only one who can really give Kate a run for her money when it comes to spices.

Francesca:

To cook: she finds peace in slow cooked recipes she loves making stews and following complicated recipes. She was the one who showed Ben how to make the cassoulet but her pulled pork and homemade bbq sauce always goes down well and she does a slow cooked Jackfruit for Eloise that’s so good even Colin ate it thinking it was the pork…

To eat: bread and butter pudding. Apple crumble or whiskey chocolate cake. Fran has a sweet tooth.

#ask ash #bridgerton #bridgerton enterprise au #Benophie #Kanthony #Franchel #philoise #saphne

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basedkikuenjoyer · 1 year

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Said I'd give it a shot, thought it'd be fun to review all the recipes in the One Piece Cookbook. This one is first, Davy Back Fight Frankfurters. Kind of a weird inclusion, most of these are a little more grounded in the series. Even the other Davy Back stuff is like, common fair food.

That said, I liked the recipe! Simple pot-a-feu, a French stew, subbing sausage for beef cuts. It takes a little time but it's a very easy recipe you can play with. Adds a flourish of a garlic parmesan infused oil as a last step and that does give it a bit more of a complex flavor. I personally used Andouille sausage for a bit of a Cajun kick, always preferred a bit more spice than mmost.

Didn't go all the way and use the homemade stock recipe in the index, maybe in the future because I will make this again! For what it's worth, my culinary skills are just an average adult woman who is capable and has an interest, but I wouldn't call myself a chef or anything. This was a good, filling meal that can be made rather cheap and sounds fancier than it is.

#One piece #Grand Line Culinary Club

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kinfoodie · 2 years

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hullo,

im piratekin looking for some easy lunches to make either in bulk or on a budget (or both!). fish is always a good go-to, especially tuna, and i especially like sour flavors. soups are fine, but i don't have too much time to spend on cooking unfortunately. anything basic and clean but still reminiscent of the ocean would be wonderful.

thank you v much!

Heya!

Of course! I did a caribbean inspired list and maybe a few ship friendly recipes as a throw in :)

https://www.tasteofhome.com/recipes/easy-caribbean-chicken/

https://www.tasteofhome.com/recipes/mama-s-puerto-rican-chicken/

https://www.tasteofhome.com/recipes/roast-beef-caribbean-style/

https://www.tasteofhome.com/recipes/caribbean-bread-pudding/

https://www.tasteofhome.com/recipes/jamaican-salmon-with-coconut-cream-sauce/

https://www.simplyrecipes.com/recipes/tuna_patties/

https://www.bbcgoodfood.com/recipes/beef-stout-stew-carrots

https://www.certifiedangusbeef.com/recipes/Brined-Eye-of-Round

https://www.aspicyperspective.com/best-homemade-refrigerator-pickles/

https://wavesinthekitchen.com/pickled-fruit/

There ya go! I hope you enjoy and if not let me know and hopefully I can refill the request again! :) Cheers and happy eating~ <3

#otherkin #kin food #kin blog #otherkin food #ask #anon #request #piratekin #caribbean

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sfarticles · 3 months

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Soup is a welcome winter comfort food

It’s the time of year, at least in the Northeast, where a piping hot bowl of soup, gumbo, broth, chowder or consommé is a welcome comfort food on a cold and blustery, winter day. And don’t forget a slice of hearty crusty bread to go along with it. Perhaps that’s why January is National Soup Month.

Soup is a versatile dish and can be prepared using ingredients that are probably already in the fridge and pantry. Gluten-free, vegetarian, low-salt, dairy-free or vegan recipes can be adjusted to accommodate almost any diet. Soup is an economical meal, using leftovers and inexpensive ingredients. And it is easy to prepare, using just one pot, making cleanup a cinch.

No matter what country, region or culture you choose, there is a quintessential soup to experience. For example: pho is a popular Vietnamese soup, gumbo a traditional Creole dish, borscht from Eastern Europe, bouillabaisse from Marseille, a favorite of mine from Greece, Avgolemono, and of course, in the U.S., New England Clam Chowder.

Whatever soup you enjoy, here are interesting tidbits about one of our favorite dishes: in the U.S., we savor over 10 billion bowls of soup each year; women order a bowl twice as likely as men in a restaurant; soup has been around since 6,000 BC (very surprising ingredient, check it out), and believe it or not (I didn’t believe it at first) bar owners in Nebraska can’t sell beer unless they have a pot of soup on the stove.

Homemade soup is a favorite of mine, especially this time of year. Always looking to add to my repertoire; “101 Greatest Soups on the Planet: Every Savory Soup, Stew, Chili and Chowder You Could Ever Crave” by Erin Renouf Mylroie (2022, Page Street Publishing, $25.99) was added to my collection.

The photography is superb; I could almost smell the aroma of the steaming soup. The creative recipes such as Chicken Parmesan Soup With Mozzarella Croutons; Smoky BLT Tomato Soup With Homemade Croutons; Four Cheese Ravioli Soup; and Pennsylvania Leftover Roast Beef Stew caught my attention.

The author also shares recipes of her twist on more familiar soups: Italian Wedding Soup, French Onion Soup, Minestrone and Chicken Noodle Soup.

It was a delight to chat with the author who grew up in a large Italian family. She remembers as a very young child crawling to the counter to watch mom cook. When she was about 8, mom even let her assist in preparing a few recipes.

When asked what inspired her to write a cookbook (this is her third), she mentioned that she used to write family cookbooks for relatives for the holidays. Mylroie went on to talking about the many recipe contests she entered (National Beef Cook-Off, and the infamous Pillsbury Bake-Off, among many others).

Her appearances on Guy Fieri’s “Ultimate Recipe Showdown” on the Food Network and the “Rachael Ray Show” also inspired her to write cookbooks. The ultimate decision was when during one of Mylroie ‘s monthly cooking segments on Studio 5 Salt Lake, another guest doing a segment asked if she was interested in writing a cookbook. That guest put her in touch with a publisher….the rest is history.

There are many soup cookbooks in the market, so I asked what separates hers from the rest.

“Variety, there’s something for everyone; upscale, ease of prep, budget friendly,” she said.

Mylroie also includes vegetarian and vegan options plus slow cooker and Instant Pot instructions for each recipe. She shares these options only if it works.

Her answer to how she would describe her cooking in three words: “Intuitive, adventurous, celebratory.”

She enjoys engaging with her readers and seeing the photos they send of her recipes that they prepared at home. One even made all 101 recipes from the book. Now that speaks for itself!

Here are a few to get you started. For the recipe for Smoky BLT Tomato Soup With Croutons, go to https://bit.ly/495fLMX.

Bacon Jalapeño Cheeseburger Soup

The headnote says: “Hand this steaming, beefy bowl to anyone who tries to tell you that soup isn’t substantial enough for dinner. With tender potatoes, smoky bacon, juicy ground beef, spicy pickled jalapeños with a drizzle of their puckery juices and melted Cheddar cheese, this soup is filling enough to turn anyone from hungry to happy.”

Makes 6 servings

Ingredients:

1 pound lean ground beef

2 tablespoons butter

1 large onion, diced

2 cloves garlic, minced

1 jalapeño, minced

2 large carrots, peeled and cut into bite-sized pieces

Salt and pepper, as desired

⅓ cup all-purpose flour

3 large potatoes, peeled and cut into bite-sized pieces

2 tablespoons fresh parsley or 1 tablespoons dried, plus more for serving

1 tsp dried oregano

5 cups chicken broth, plus more if needed

1 cup half-and-half

½ cup sour cream

2 cups shredded sharp Cheddar cheese, plus more for serving

2 tablespoons brine from a jar of pickled jalapeños

Pickled jalapeño rings, for serving

½ pound crumbled cooked bacon, for serving

Directions:

In a large pot, brown the ground beef over medium heat, breaking it up with a wooden spoon. When the meat is almost browned, add the butter, onion, garlic, jalapeño and carrots. Season with salt and pepper. Sauté for 5 minutes, or until the veggies begin to soften. Stir in the flour and cook for 1 minute, or until the flour is no longer white and powdery. Add the potatoes, parsley, oregano and broth. Bring it to a boil, reduce the heat and simmer for 15 minutes, or until the vegetables are tender. Stir in the half-and-half and sour cream.

Bring the soup back to a low simmer and stir in the cheddar and brine. Remove from the heat when the cheese is just melted. Season to taste with salt and pepper, and add a little more broth if the soup seems too thick. To serve, ladle the soup into six bowls. Top with cheese, pickled jalapeño rings, bacon and a little parsley.

Slow cooker instructions: Follow the recipe as instructed through adding the broth. Transfer the mixture to a slow cooker. Cook on high for 2 to 3 hours or on low for 4 to 6 hours. Proceed with the recipe as directed.

Instant Pot instructions: Set the Instant Pot to the simmer mode. Follow the recipe as instructed, using the Instant Pot, through adding the broth. Close the Instant Pot and pressure cook on high for 10 minutes. Use the natural release method. Proceed with the recipe as directed.

Four Cheese Ravioli Soup

The headnote says: “You can make your own cheese ravioli for this gentle, comforting soup, or you can do what I most often do — purchase a package of fresh ravioli in the refrigerated section of the supermarket. If you can’t find fresh ravioli, you can use tortellini or even just plain pasta, but add plenty of mozzarella and Parmesan when serving.”

Makes 4 servings

Ingredients:

1 tablespoon olive oil

1 onion, chopped

3 carrots, chopped

3 celery ribs, chopped

2 cloves garlic, minced

2 tablespoons all-purpose flour

2 tablespoons tomato paste

Pinch of crushed red pepper flakes

5 cups chicken broth, plus more if needed

1 (10-ounce package of fresh four cheese ravioli or any flavor

2 cups coarsely chopped spinach or escarole

2 tablespoons sliced fresh basil

Salt and pepper, to taste

Directions:

Heat olive oil in a large pot over medium-high heat. Add the onion, carrots, celery and garlic. Sauté for 5 minutes, or until the vegetables begin to soften. Add the flour and cook for 1 minute, or until it is no longer white and powdery. Stir in the tomato paste, red pepper flakes and broth.

Bring the soup to a boil, reduce the heat and simmer for 10 minutes. Stir in the ravioli and simmer using the cook times on the package directions as your guide. Add more broth if the soup seems too thick. Just before serving, add the spinach and basil and season to taste with salt and pepper. Ladle into four bowls and serve.

Vegetarian option: Substitute vegetable broth for chicken broth.

Pennsylvania Leftover Roast Beef Stew

The headnote says: “I don’t know if this soup is really Pennsylvania-esque, per se, but the recipe comes from my best college friend, Kimmarie, who is from Pennsylvania. We’ve been trading recipes ever since we moved out of the dorms, too long ago to even mention how many years. Everyone should have a friend like Kimmarie, the kind who can swap stories and laughs as easily as she swaps the best recipes. If you have any leftover pot roast on hand after a big family dinner, make this soup a few days later. Although not part of the original recipe, I add a little shredded provolone on top, almost like a Philly cheese steak—another way this soup earns its inclusion of Pennsylvania in the recipe title.”

Makes 4 servings

Ingredients:

1 tablespoon olive oil

1 medium onion, chopped

2 cloves garlic, minced

2 green bell peppers, chopped

8 ounces button mushrooms, chopped

1 tablespoon Italian seasoning (or use equal parts dried basil and oregano)

2 cups leftover beef pot roast

1 (14 ½ -ounce can stewed tomatoes or petite diced tomatoes, undrained

4 cups beef broth, plus more if needed

Salt and pepper, to taste

1 cup shredded provolone or mozzarella

Basil leaves, for garnish

Directions:

In a large pot, heat the olive oil over medium heat. Add the onion, garlic, bell peppers and mushrooms and sauté for 5 minutes, or until the veggies begin to soften. Add the Italian seasoning and cook for 30 seconds. Stir in the leftover pot roast, tomatoes and broth. Bring it to a boil, reduce the heat and simmer for 20 minutes, or until everything is tender, adding more broth if the soup seems too thick. Season the soup to taste with salt and pepper. To serve, ladle the soup into four bowls, top with the cheese and basil and serve. The recipes is freezer friendly.

Slow cooker instructions: Place the onion, garlic, bell peppers and mushrooms in the bottom of a slow cooker. Drizzle with the olive oil and sprinkle with the Italian seasoning. Add the pot roast, tomatoes and broth. Cover and cook on high for 2 to 3 hours or on low for 4 to 6 hours. Season with salt and pepper and serve as directed.

Instant Pot instructions: Set the Instant Pot to Sauté mode. Follow the recipe as directed, using the Instant Pot, through adding the broth. Close the Instant Pot and pressure cook on high pressure for 10 minutes. Use the natural release method. Proceed with the recipe as directed.

Credit: Recipes reprinted with permission from “101 Greatest Soups on the Planet” by Erin Mylroie, Page Street Publishing Co., 2022.

Stephen Fries is professor emeritus and former coordinator of the Hospitality Management Programs at Gateway Community College in New Haven, Conn. He has been a food and culinary travel columnist for the past 16 years and is co-founder of and host of “Worth Tasting,” a culinary walking tour of downtown New Haven. He is a board member of the International Association of Culinary Professionals. Email him at [email protected]. For more, go to stephenfries.com.

#soup #101 greatest soups on the planet #erin mylroie #national soup month

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jksdistributor · 4 months

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Creative Ways to Use Liquid Seasoning That You Never Thought Of!

Liquid seasoning is a popular condiment used in many kitchens around the world. It is made from a combination of salt, water, and various flavorings and can add depth and flavor to various dishes. While most commonly used as a dipping sauce or marinade for meats and vegetables, there are many creative ways to use liquid seasoning in cooking. This guide will explore some unique and delicious ways to incorporate liquid seasoning into your everyday cooking.

Use it as a substitute for soy sauce.

Soy sauce is a staple ingredient in many Asian cuisines, but if you run low or want to mix things up, try using liquid seasoning instead. The flavors are similar, with the added benefit of a thicker consistency. This makes it great for glazing meats and vegetables or adding stir-fries.

Make a flavorful salad dressing.

Instead of using traditional oil and vinegar dressings, try incorporating liquid seasoning into your homemade salad dressings. Its umami flavor will add depth to any vinaigrette or creamy dressing recipe. Mix it with olive oil, lemon juice, & your favorite herbs for a delicious and unique dressing.

Add it to soups and stews.

Liquid seasoning can be a great addition to soups and stews, adding flavor depth without additional liquid or salt. It works particularly well in Asian-inspired dishes like ramen or pho.

Just be careful not to add too much, as it can quickly become overpowering.

Use it in marinades for grilled meats.

Marinating meat is a great way to infuse flavor and tenderize tough cuts. Liquid seasoning makes a great base for marinades, as its thick consistency helps the flavors penetrate deep into the meat. Combine it with some oil, garlic, and herbs for a delicious chicken, beef, or pork marinade.

Mix it into rice dishes.

Rice may seem like a simple side dish, but liquid seasoning can elevate it to a new level. Instead of using plain water to cook your rice, try replacing some water with liquid seasoning for a burst of flavor. Mix it into cooked rice for an easy and delicious fried rice dish.

Create a flavorful dipping sauce.

While liquid seasoning is commonly used as a dipping sauce, you can mix it with other ingredients to create a unique and tasty dip. Mix it with mayonnaise, Sriracha, or honey for a delicious sauce to accompany chicken tenders, fries, or vegetables.

Use it to season roasted vegetables.

Roasted vegetables are a delicious & healthy side dish but often need more flavor. Add liquid seasoning to your favorite vegetable before roasting for a burst of umami goodness. It works particularly well with root vegetables.

Add it to homemade sauces and gravies.

Liquid seasoning can add depth and complexity to your homemade sauces and gravies. Stir in a small amount until you reach the desired flavor. It works well in creamy pasta, pan sauces for meats, and even BBQ sauce.

Infuse it into butter or oil.

Mix liquid seasoning into softened butter or olive oil for a delicious flavor boost. This can be spread onto bread or brushed onto cooked meats for flavor. You can also use it to make flavored compound butter for steaks or seafood.

Mix it with cream cheese for a tasty spread.

Cream cheese is a versatile ingredient that can be transformed by adding different flavors. Mix in some liquid seasoning for a savory and delicious spread that can be used on bagels, sandwiches, or as a dip for crackers and veggies.

Additional Tips

Liquid seasoning adds flavor to vegetarian or vegan dishes, such as tofu or vegetable stir-fry.

Mix equal parts liquid seasoning and your favorite BBQ sauce for a quick and tasty marinade.

Don't limit yourself to savory dishes; try mixing liquid seasoning into baked goods like bread or muffins for a unique twist on classic recipes. So go ahead and get creative with this versatile condiment in your kitchen!

Lastly, always use good quality liquid seasoning for your dishes' best taste and flavor.

As you can see, there are many creative ways to use liquid seasoning in your cooking. Don't be afraid to experiment and discover new and exciting flavor combinations. So next time you reach for your bottle of liquid seasoning, think outside the box and try one of these unique ways to incorporate it into your meals.

#liquid seasoning

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