At the moment I'm wrapping a boiled egg in Sosmix before covering it in breadcrumbs. They're nice freshly cooked but a little bland and in need of a bit of a kick. I was thinking of potentially something like adding red pesto or mustard to the mixture. Other recipes I've seen suggest blitzing Linda McCartney sausages in a food processor instead.
Something you might want to try is adding hot sauce. That works amazingly well for DIY burgers, I reckon it would with imitation pork too. Just adding a dash of standard Econa does the job. Not so much you make it spicy, a heaped tablespoon per batch of 4 is plenty.
>>13556 Why am I suddenly seeing a lot of people advising others to bung a load of MSG into everything regardless as to what it is? Is there some new viral ad I'm not aware of?
>>13558 Mostly better science I think.
People are better educated about the origin of the idea of chinese food syndrome, which was basically an anonymous letter published in a magazine, at a time when there was a bit of a fad for people making up fake illnesses and trying to get stories about them published.
Plus the continuing lack of double-blind trials which show any plausible effect.
Theories of why MSG can affect people revolves around it being a neurotransmitter, but your body already makes its own glutamate and it's probably not possible to eat enough of it to have a noticeable difference to the amount of it that gets through the blood-brain-barrier.
Also most people have now wised up to the fact that while they didn't like the idea of MSG being added to their food, they've quite happily been eating huge quantities of "yeast extract" forever.
>>13555 The Linda McCartney sausages can be very good - I think the Red Onion and Rosemary ones are the best. I sometimes defrost them and use them for meatballs in pasta sauce, too, so I think they might have the right consistency for scotch eggs.
