Wandering Adventure Party

I also would lean towards noodle soups. I like a Korean soup called Sundubu-jjigae that uses tofu and veggies. You could also use the dashi broth to make rice and now you’ve got seafood rice without animal products

My first thought is that making a vegan dashi should be easy. Put some dried kombu and shitake in water in the fridge overnight, then boil the mixture, strain the solids and skim any foam/particulates off the top and now you’ve got an seafood broth you can use for soups/pastas/etc

It’d be more helpful if OP was responding but I’d have to imagine if they object to the quality of US sausages then they’d similarly object to US ground pork for the same reason

I’m at a little bit of a loss if you want something easy, but also high quality. You can always go to the butcher counter or butcher shop and get their italian sausage, it usually has less fillers and preservatives than the mass market tube stuff. You can go vegetarian and fry up some tofu cubes in olive oil, oregono, parsley, thyme, garlic and maybe a little panko for a crunch. You could also do some large mushroom like a portebella and score it. Then more olive oil and salt. You might be able to find decent quality frozen meatballs in the freezer section or at a local farmers market. I suppose seafood wise shrimp or clams could work too here

Interesting, I guess I can’t argue with the methodology. Sounds like MSG is not great and the sieve isn’t worth the effort it takes

I find it interesting you think MSG was the problem here. By all accounts this should be a really great MSG dish. Are you sure it wasn’t the apple cider vinegar? It seems oddly sweet while also maybe interacting poorly with the mayo

Was the texture noticeably different to just using a hand blender on low and mixing ingredient+yolk? I’ve never had an issue with lumpy deviled eggs which is what I assume the sieve was intended to do

Rump roast braised in molasses, brown sugar, chipotles in adobo and stock. Served shredded on flat bread with a Russian dressing and cabbage. Season liberally with paprika and keep trying to wash the blood off your hands, it has to come off eventually, right?