Kosher Dosher...“I am a culinary Heretic"

KD’s Meshuga Powder (UMAMI seasoning)  was my first attempt at making a flavor enhancer, and it was the bomb. Everyone loved it, and I was pleased with it too, but then something happened. I started diving into science and research. After some experimentation and Holy-Crap Eye-Opening, I came up with this concoction. I'll get to it in a moment, but this explains why chips and nosh are so dang addicting.  We've all heard of MSG (MonoSodium-Glutamate) but have you heard of Disodium Guanylate (GMP) or Disodium-Inosinate (IMP)? All three are used together as flavor enhancers in many foods. You won't see the GMP or IMP without MSG because these three ingredients have a synergistic effect to enhance the flavor of food. MSG will work fine by its self, but the other two need MSG to work synergistically. This explains why nosh and chips are so damn good and addictive. It's not just nosh, chips mind you but fast-food and a multitude of products.  This i...

I've wanted to do this for a while and read up on many ways to make it, but I found that a dedicated machine was the easiest. The NEX Machine was inexpensive and easy to use. I use Black Garlic in many recipes and in one of my UMAMI-Powders  and HERE TOO . Black Garlic = Mellowness, Sweet compared to raw garlic. Sweet and syrupy with hints of balsamic vinegar that sets them apart from fresh garlic.      I followed instructions that were simple. Place garlic on trays and wait 12 days. Done. If you do it inside your home it will stink of garlic, but I loved it......family no so much. Choose the most prominent aka Big-Heads you can find... 12-Days Later... Peeling was super easy too. Refrigerate overnight and let it spend about 20 minutes in the freezer before peeling. 12 heads took me about 20-30 minutes.  Just an edited fancy photo....... Going into...

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...