Nora (She/Her)

Yeah for all the shit steam gets, I bought that now de-listed Deadpool game like, however many years ago when it first came out (it was okay thanks for asking) and recently started a family sharing thing with my partner on steam, who was surprised to see that not only did I own it, but she could play it through steam’s family share. Are they perfect? Hell no, but is Gabe right about this? Hell yes.

This is the answer. Theres only so many times someone can ask the same question as the person yesterday and the person the day before that before it gets old.

Its makes you want to scream “please do even the bare minimum amount of research or googling instead of treating the forum/community/whatever like chat gpt!”

it also drowns out more useful questions and PSA/comments people make. Someone who is actually having a niche issue can more readily get help, someone who figured out how to fix it can post about it in the right threads.

I don’t know why race would make a difference in someone’s experience on a website given that you can’t see the people you’re talking with.

Unrelated but given the amount of casual misogyny I see on Lemmy I think “wow, maybe I don’t enjoy this place that much.” and interact less often because of it, even though I know it’s not aimed at me since they can’t see me when they hit post!

Oh wait…

Yeah! It’s like salt but for savory things. There’s a pretty good chance that if I’m cooking with salt and pepper, I’m making something savory, and in those cases MSG improves the flavor of it basically always.

For example: I frequently air fry broccoli. As a base, I toss it in olive oil, salt, pepper, and MSG. If I want it spicy, I’ll add red pepper flakes. Sometimes I substitute salt for season salt for a different vibe. Other times I add garlic powder, or make a balsamic glaze for them. No matter what it’s prolly gonna have salt, pepper, and MSG.

It also goes really well on meat in general. Some cuts of beef don’t really need it cause they’re super savory to begin with, but especially some of the cheaper cuts that aren’t as flavorful.

Another big one is chicken breast. Thighs have more flavor, but when it comes to texture, I like the chicken breast meat better, so in order to boost that savory chicken flavor, I’ll add MSG.

It’s really hard to describe it, MSG is literally just like, pure savory. It’s not quite a salt replacement, tho i could see someone calling it salty, but it really boosts that savory/umami flavor.

Honestly the only time I don’t add pure MSG is when I’m cooking with things that have it included already. A lot of asian food has MSG in ingredients like fish sauce and oyster sauce, it’s totally possible to boost the MSG content of a dish without sprinkling msg onto it.

Some top ones for me: MSG, Chicken Bouillon, Smoked Paprika, Thyme, Garlic powder, and finally, controversially, bay leaves.

MSG goes in basically anything. If it gets salt and pepper it’s probably also getting MSG for me. I do a lot of chicken, and whenever I do I’m almost always adding some chicken bouillon to add some flavor to it. I really love Thyme, and find myself just adding it somewhat randomly to things. Smoked Paprika is a perfect flavor that’s so unique, I add it to anything I want to have a bit of a kick, like chili, ect. Not that it’s like spicy or anything, just it adds a little something to those dishes that you can’t really get elsewhere. Garlic powder is an all around great utility, and I tend to “dump” this stuff on things.

Last but not least, Bay leaves. I swear, I’m like the #1 consumer of these things. I throw them in anything. Anything savory with a decent sauce/soupy base is PERFECT to add a bay leaf to. If you use em often you can really taste the difference, since fresh bay leaves really pack a punch in flavor.