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You forgot shit like “fondor”, the poor natrium glutamate imitation from Maggi. Many cantina cooks also use gallons of Worcester sauce (pronounced “Wooster” btw, and that’s a law)
Iodized salt = shitty cook?
Skill issue.
I mean, it tastes pretty bad 🤷♂️
You’re supposed to add it to food not just eat it by itself
