KD’s Meshuga Powder (UMAMI seasoning)
The evolution of this crazy (Meshuga) seasoning started a few years ago when I began Faux Aging with Fish Sauce/Salt which I have written out quite a bit. Let's not forget Warm-Aging aka 2 stage Cooking with Sous-Vide Processing. Anyhow more and more UMAMI seasonings started popping up all over the place, and I said to myself I could do better!! So I started thinking about what I like to eat. My sauces and rubs are always unique, and out of the box nutty, so I started playing around with different flavors. Why did I call it Meshuga? My Bubbe spoke fluent Yiddish, and when I can, I always add it to my blog/posts. First of all, you will need a dehydrator. I have this one by Excaliber. I love this machine. These Castelvetrano Olives are just amazing. Hands down the best olives you will ever have. From what I have read it is suggested to purchase the ones with the Pitts for the flavor, and that is what I did. Believe me when I say I love Olives...