Why would she run away screaming? Your place sounds like paradise.
Btw. do you ever feel gratitude for having lost that last “flat” you lived in?
I mean ain’t fate grandiose? 
What flat?
sorry, your last residence.
Hmm! Nope, doesnt ring a bell.
The fascination of the horrible
The human tendency to be drawn to dark, disturbing, or gruesome events and imagery, despite their potential to cause fear or discomfort
A favourite saying of an old friend who caused talking bathroom scales to moan.
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Right, I made it too. Slammer’s way, without Asafoetida though. Used mashrooms as well, added potatoe.
The photo I dedicated to marton 
Looks a bit burnt on the photo, wasn’t though.
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Looks good to me, I’d eat that.
All of it!
Sorry, hardly any left over and I feel a bit like Max&Moritz just now.
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Understandable, that would have been my plan after all.
That looks so good, I would hang that on my wall.
How did the Garum work out ?
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B..b..but you would be supposed to eat it!
Not sure whether that was a compliment now …?
By garum you mean your marinade? Followed it apart from the Asafoetida which as I mentioned I don’t have yet. It’s on my list to buy though. It was great. The 30 minutes in the original dormice recipe wern’t enough for a chicken though.
Oh that was a compliment, I dont just hang any old grub on my walls.
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well then, since I know now you’re a trained cook I feel flattered. Although you didn’t taste it 
Actually I never use the W… you know sauce, I should more often. I only have it for when I made beef-jerky. And the fishsauce I neglect as well, this nice, clean, bottle solution while buying tinned anchovies, being annoyed about the mess opening the tiny tins every time …
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I open such things in the kitchen sink so I just have to run the tap to clean up.
I had to learn to cook during the pandemic and my limited range is quite good but it must be great to be trained like Slammer and have so many options.
I don’t open them in the bedroom either. It’s still a mess.
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Mushroom powder brings umami as well. And of course pure MSG.
Mushroom powder… are we talking about the same thing?
Not sure about pure MSG though, it’s more neutral and almost clinical as it only enchances the Eigengeschmack, or own taste, slightly. You can easily test this by sprinkling MSG onto something almost totally without fat, like a stick of celerie and you will see that it doesn’t do anything to create the Umami as it needs the fat as a taste vector.
It’s one of the reasons low fat food tends to be bland.
Well, as to the legal stuff: I grinded (zapped them in the mixer) dried porcini (Steinpilze) myself and like using them in all kinds of dishes.
the trick in the famous Aromat is mostly MSG btw. And salt of course.
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I grind porcini powder too…it’s great in soups and sauces. Vegeta has MSG, plus little bits of carrots, etc., that plump up when they hit liquid. I’m still working on a 600g bag I bought two years ago for 5€ at Lidl.
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Powdered mushrooms are a staple in our kitchen. A rich addition to any mushroom dish, or just add a spoonful to any soup, stew, sauce for that umami ‘extra’.
We buy all sorts of dried 'shrooms - Steinpliz, morel, shitake, mu-err, Herbsttrompeten. Whatever we can find, mostly from Coop. Each has it’s own flavor. Powder in the grinder, will last ages in a tightly sealed jar.
Occasionally I dry my own mushrooms, but that’s a pretty expensive way to go, especially if you are adding mushroom powder for umami rather than specific taste.
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