[ SECRET POST #3616 ]

[case]

⌈ Secret Post #3616 ⌋

Warning: Some secrets are NOT worksafe and may contain SPOILERS.

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Notes:

Secrets Left to Post: 00 pages, 00 secrets from Secret Submission Post #517.
Secrets Not Posted: [ 0 - broken links ], [ 0 - not!secrets ], [ 0 - not!fandom ], [ 0 - too big ], [ 0 - repeat ].
Current Secret Submissions Post: here.
Suggestions, comments, and concerns should go here.

Comments

Re: thanksgiving food

[herpymcderp]

I've put celery salt in a few times, it's perfectly fine, but it's not a key flavour component. The key really is the dill, believe it or not. Not a bunch of it, just a pinch. I've tried probably ...six or seven permutations of the recipe trying to get it right (I came up with this on my own, rather than going to the internet to try to figure it out).

Taking everything else out of the equation, the absolute base ingredients to have it tasting properly "chickeny" are the onion, garlic, nutritional yeast, and dill. Everything else is optional, but they all add to the illusion in a pleasing way. I found out fairly recently that it's because dill is a common ingredient in processed chicken soup bases (think Lipton, Knorr), due to its traditional involvement in Jewish chicken soup bases.

So, tl;dr whether you're aware of it or not, dill is a flavour most of our brains have come to associate with chicken stock.

Re: thanksgiving food

[(Anonymous)]

And that might be why I don't associate dill with chicken--no one in my family used it as an ingredient in chicken soup, or chicken anything, and I've been vegetarian since I was eleven or so, and before then my parents weren't much for processed food. I have no clue what chicken bouillon cubes/top ramen/etc taste like. I'll have to try adding some dill next time I cook fake chicken anything.

Re: thanksgiving food

[herpymcderp]

Ahh fair enough.

I just attempted to replicate the flavours non-vegetarians are familiar with most of the time, since most of the time I'm cooking vegetarian food for non-vegetarians. It's been a hit all of the times I've made it though. My family pretty much can't tell the difference between the new version of the potatoes and the old version.