You can find it in any normal grocery store, too, under the name of Accent.
And yes, there’s nothing remotely shameful about it. No one gets worked up about soy sauce or Worstershire sauce, and those also have glutamate as a primary component.
I beg to differ. I lick a splash of it off my hand whenever I’m using it. It’s like ultra-concentrated anchovies. Granted, I wouldn’t drink a glass of it…
I occasionally make something we’ve dubbed “Mexigoo”. One lb ground beef, browned and drained, one can refried beans, one can nacho cheese sauce. Slightly too runny to be a good burrito, unless you add something like rice, but it’s a terrific dip for tortilla chips.
I use MSG instead of salt.
I mix half mayonnaise and half Miracle Whip. The combo is better than either one by itself.
Ketchup on hot dogs.
After eating gefilte fish, I slurp the broth right out of the jar (after giving some to the cat).
I sometimes eat canned food cold, right out of the can, especially soup.
I sometimes eat peanut butter right out of the jar, with a butter knife.
Peanut butter sandwich with a big pat of butter right in the center. Eat around the edge, then finish with a big bite of PB/butter.
Ramen noodles. CHEAP ramen noodles, the kind you pick up in a shrink-wrapped cardboard cases at Aldi for rock bottom prices. I don’t like the flavor packets but I love the plain noodles - usually either make them into a quick soup with a handful or two of vegees or a quick noodle dish, which isn’t much different except with less broth/fluid.
Tin can casseroles or shepherd’s pie: the protein bit (chicken, tuna, salmon) comes out of a can, unless I’m using ground beef in which case it’s the cheap stuff from a tube. The vegetables are whatever ones are in the fridge, and often a bit limp or old, chopped up or also come from cans. The sauce is whatever “cream of…” soup is in the pantry. Often topped with mashed potatoes made from flakes. It’s quick, can feed unexpected visitors, tastes good, and helps me rotate my stock of emergency foods so yes, the canned stuff is often two or more years old, too.
I like my green beans cooked until they are soft, like the ones that come in cans. I use mostly frozen these days, but nuke them in the microwave a little extra time.
I detest runny yolks - eggs must be well done in my kitchen. Also, must share some with the resident parrots.
Pet edition.
I buy bags of frozen “beef”/bean burritos from Dollar General. Our oldest dog gets one as a between meals snack 3-5 times a week since she needs the calories and likes them.
I also buy the cheap packages of ramen noodles as a fallback parrot treat for when Rocco wants a treat NOW.
I agree, but I’m jealous. Our local Costco ONLY sells 90/10. Never 80/20 which is my preferred mix. So now we wait until Publix puts it on sale, buy a bunch, and freeze it in 1-1.5lb lots.
I will confess though that lately I’ve just been buying the store-made burger patties (fresh, not frozen) instead of making my own. I am ashamed.
Ketchup on hot dogs, if I use any condiments at all.
I like well done steak.
Burgers are only allowed to have onions on them if they’re White Castle. Otherwise, cheese, pickles, and/or ketchup or A1 only. You give me a burger with mayo or mustard on it, and I will make a beeline for a trash can.
I have started cooking with lard.
Venison is a VERY lean meat, and I want to do it justice. You need to add fat to it when you cook. Lard is a traditional substance used for this, and indeed, “larding” is a traditional means of adding fat to game meat and other lean meat. As it happens, the venison I currently have is ground venison, so adding in some fat is pretty easy.
Also, I like adding a little fat to my beans, if I’m not otherwise adding meat, and I’ve always preferred frijoles made with lard to other forms of oil/fat.
I’m not sure if making my own schmaltz (rendered chicken fat) and using that is in the same league, but that’s how I make my matzo balls.
I guess I’m just tired of all the “substitute vegetable oil”. Mind, I’m OK with vegetable oils, too - I likes me some fresh bread dipped in oil olive, and use soy/canola/etc oils for a lot of my other cooking. Animal fats are not unredeemed evil in moderation and they taste good. Guess I like variety in my fats and oils just like I like it in every other food cateogry.
This is why when I make burgers or hot dogs the toppings are laid out buffet style and you can build your own with whatever you want. You do you, and you do your burgers/dogs the way you want them in my house.
Hot dog soup! Cut up some wieners, boil in water with veggies (fresh or frozen), esp. onion and mushroom, seasoning, and add some ramen.
Not sure if it’s shameful, but I’ve used a can of beans in lieu of ground beef for Hamburger Helper. The combination of a brief vegetarian spell in college along with a fire alarm that went off if you fried anything inspired me to try it and it works well.
(The old MREs (or maybe the old C-rations came with hot dogs and dehydrated ketchup. Some people really loved both.)
I buy precut fruit to take to work sometimes.
I also dump a can of corn into pasta sauce and sloppy Joe mix to stretch them.
I practically lived on that during my college years. Made in a hotpot in my dorm room, no less.
Our local Costco recently started carrying “Wagyu” ground beef, and it’s sold in those plastic series of one pound attached bricks, four to a series. I think it’s ground and packaged by some entity other than Costco, but I might be misremembering that. It’s far fattier than Costco’s normal huge blobs of ground beef. Costs more, too, but it’s worth it not to have tasteless hamburgers and meatballs. It’s sold next to the regular ground beef, at least in my local Costco.
Back in my “starving college student” days, we’d boil hotdogs for lunch and save the water they were boiled in for wienie-water soup for supper. Add a packet or two of ketchup from a local fast-food joint for a little added flavor!
This actually made me dry heave a little.
Growing up we only ever had canned vegetables except for salad vegetables. To this day I like the mooshy canned version of most things better than fresh.
I like pasta that’s boiled to almost paste. Al dente pasta feels like chewing on plastic.
I like Miracle Whip better than mayo, dehydrated mashed potatoes instead of the “real potato” kind, and Campbells Cream of Soup as soup, not just an ingredient.
Who needs the beans.
I admit, I used to put jarred spaghetti sauce on ramen noodles instead of cooking up actual spaghetti.