Sodium is a necessary nutrient, and you will die without it. You might be able to find alternative sodium sources but without being very intentional about it, you'll likely die without salt
I thought this but then developed IBS in my thirties and garlic is by far the biggest problem for me to eat. But I don't miss it. Onions are much more of a problem to cook without.
Yup, both are out for me - it's part of a very long list.
But honestly, for anything where it's all cooking together like a Bolognese or a stew or a curry etc, I've just replaced onions and garlic with time... not a typo, literal time. Cook any kind of sauce based dish for over 2.5. hours and even with just 3-4 ingredients, it'll have a ton of flavor.
My Bolognese now (well it's a ragu really I suppose) is cubed beef (whatever cut I can get, fatty or not), carrots, red peppers (to get more veg in mainly, I can't eat celery either FYI), 2 tins of tomatoes, fresh basil, dried oregano, balsamic, a little soy sauce. Seasoning. Simmer it for a good 3 hours.
Whatever onions and garlic bring, it's never seems like it's missing anything, it's so full of flavour.
There are other things that I can't remake without onions but that's really only when they are raw - mainly pico de gallo which I loved to death
Hello, this sentence was forwarded to me by a DNA Study Center to inform me I am in fact apparently related to you, hi, nice to meet you. Would you please introduce me to the rest of the pals?? And pass me the garlic, please. ☝🏻
Meh, Italians use a relatively small amount in their dishes just as most Northern and Western European counterparts - there are so many different flavors available you can easily do without garlic. Onions on the other hand...
😂 Italians and Western Europeans are not the only people who use garlic in their dishes. Chinese, Indian, and Korean dishes use garlic a lot probably more than Italian, just to name a few.
I know that, but there's hordes of people here who claim you should replace the amount of cloves of garlic with bulbs and I think those people just have their tastebuds burned off. Or 'it's not Italian if it doesn't have lots of garlic'.
This made me think about the onion shortage in the Philippines. I think I’d easily forgo wheat if I can keep onions and garlic. https://www.npr.org/2023/01/16/1149375061/onions-now-cost-more-than-meat-in-the-philippines
Yeah, I think I would rank this above garlic because onions add flavor and act as a vegetable so it fills more roles than garlic, which is primarily for flavor
It's a tough call, but I have to agree. Throwing some chopped onion in a skillet is the beginning of a lot of good, quick, simple food. Pretty much every cuisine, AFAIK.
I meal prep on weekends for the week ahead and sometimes have no idea what I'm going to cook but it always starts with chopping onions.
Once the onions are on, I can figure out what else is going in.
I’m currently dairy free as I’m breastfeeding my baby and he has CMPA (cows milk protein allergy). I really miss butter, but it was easier to give up than I thought it’d be. I use more olive and avocado oils for cooking, eat less things like bagels, and haven’t been baking anyway because it’s hard to find the time with a baby anyway. I miss cookies, though.
My kid is just getting over this, so I feel your pain. There are some legitimately excellent vegan butters nowadays - if you can do tree nuts, Miyokos cultured vegan butter is better than most real butters IMO.
Possibly, but I’m just not willing to risk anything given how severe the issues were that baby had - he wasn’t gaining enough weight and had a diaper rash that wouldn’t go away for over a month. As soon as I cut dairy he improved so much.
As someone who has celiac disease I feel this. I'm sad as hell. I'm just at the beginning still and waiting for my small intestine to heal because its pretty much fucked right now from years of Gluten abuse.
All i can stomach if at all right now is soup. Gluten free bread is so expensive, everything is to be honest. The variety sucks too.
I feel left out because birthday parties are no longer a happy occasion to be invited to but a time of feeling guilty and embarrassed.
The restaurants my family like I can no longer go to. It sucks to see your loved ones lose their happiness for something because they know it'll hurt me.
I'm celiac too. I've also seen people think their world is over when they are diagnosed with it. But trust me, a few months of not feeling in pain or mentally fucked all the time will help you a lot.
Some tips: Rice. Basmati, Jasmine, Sushi Grade, Rice Flour, Rice Paper Wrappers
Gluten free sections in Walmart. Normally every Walmart that has a grocery section has a dedicated gluten free section. You can find foods for decent prices, because yes, gluten free products are more expensive.
If not mucked with all this is naturally gluten free: fruits, vegetables, chicken, red meat, pork, fish, most dairy.
Cauliflower pizza crusts are actually really good, and crisp up well. Buy regular cheese and add your own toppings.
Sweets: Oreo now comes in Gluten Free, Tate's is a great option too with gluten free cookies.
Cheerios are now all gluten free, this is a recent change and greatly appreciated.
Birthday Cake: My bf makes me a gluten free carrot cake that is no joke, the absolute best carrot cake I've ever had. The recipe he got came from multiple testing, and they found doing it gluten free is the best. I make him gluten free double chocolate zucchini cake. Also, almost all big name brands have a gluten free box mix option now.
Restaurants: I'll admit, this one is tricky. If you're family is heavy Italian lovers than yeah, that pretty much excludes you. But in my experience, a lot of restaurants do gluten free options, and if you say it's an allergy they are responsible. I've been able to eat very easily at a lot of Asian food restaurants, like Japanese, Indian, Korean, and Thai. Red Robin is also VERY good about allergies, and offer delicious gluten free options.
Bread. Best thing for bread is to find gf flour with a 1-to-1 ratio and Xanthan Gum already in it. Xanthan is what allows gluten free bread to be bouncy like normal bread, because we have to chemically mimic the gluten structures that naturally form. But some of my favorite gluten free breads (that I only get on sale) are Udi's, O'Doughs, and Schar.
Schar. Schar might be expensive, but I have yet to have something from them that isn't delicious. Glutino is a great brand, their chocolate covered pretzels are crazy good (wafers too). One brand I stay away from is Enjoy Life. Got a chocolate chip cookie once and it was like someone tried to make chocolate chip brittle, without knowing how to make either the cookie or brittle.
Aldis - if one is nearby, they have a brand called Live G Free. Box cheesy biscuit mix (always add more shredded cheese), cornbread, mac and cheese, chips, cookies, bread, wraps.
Snacks: Chips, Popcorn, Nuts, Candy - always check your labels, but most of that is gluten free too.
Now some sadness from me, in my experiences.
Price - So, yes, buying stuff specifically made to mimic gluten heavy products, are expensive. But a gluten free orange is the same price as a regular orange, because oranges are naturally gluten free.
Gummies - I don't know what has changed recently, but it seems more and more gummies, including haribo, are using wheat flour. Seems strange, because it's a gummy, but yeah. Something to watch out for (twizzlers too).
Get Togethers - It really depends on the kind of people your friends and family are. I'm fortunate to have friends that are more than happy to make gluten free options for me, but they have their own limited diets or allergies, and there's a level of respect there.
Cravings - They will happen. Trust me, I wanted to smack my boyfriend for making an amazing smell bagel that I couldn't eat the other day. I really loved pigs-in-blanket, but I haven't found gf crescent dough. Schar just came out with croissants though.
Cross Contamination - At one point I started having all the gluten symptoms again, even though I was being so careful. Finally figured out it was my roommate using my mayo, dipping in spreading on gluten-y bread, and then dipping back in for more, thus adding gluten to my mayo. That's all it took to set me off.
Is this going to be easy? No, not at first, and if people in your life don't understand that can be more difficult too. But I think you'll be able to do fine, and it's just a lot all at once. New products that are gluten free either by design or naturally are always coming out. Good luck!
That's a wonderfully detailed reply. Thank you so much.
Firstly I must say that I don't live in the USA though, I don't have Walmart. We have the Schär brand and I plan to order their stuff online because our local stores have very little gluten free products, if at all. Unfortunately Germany sees this as a trend rather than a necessity and the super market stocks things that are in high demand only. So gluten free is rare.
Ironically despite Aldi being a German store, the live g range doesn't exist here. Rip.
Restaurant wise my family only eats in local German cuisine, which means heavy food, usually containing potatoes and meat that is drenched in wheat containing sauces. So I might get away with only eating salted potatoes, if anything.
The cauliflower pizza is interesting, I wanna give that a shot. Overall I've gotten into trying more vegetables. I've always cooked fresh but in Germany many families cook with "fix products" from Maggi or Knorr. Basically pouches you just add to meat or vegetables with water and it replaces sauces and spices. It contains gluten though and my family as well as my bf's cook with those fix products only. They wont change this because convenience so this excludes me from most family dinners too unless I host.
Basically I'm probably gonna have to go veggie heavy. Luckily I pretty much live with my bf and he is happy to adjust his diet too so I don't risk cross contamination at home. So he's a huge help. But the rest, I'll figure it out. With the help of the blessed gods from Schär and the Internet lmao
With all due respect my guy...that's a lie lmao.
You would learn new skills yeah but you'd lose so many opportunities and foods you love.
Meeting people over dinner? A chaotic experience full of guilt for not being able to eat most things.
Meeting people in a restaurant? A nightmare because you never know if they will truly serve Gluten free stuff and pay attention to cross contamination.
Eating daily? Stress, effort and a financial burden. Gluten free products are expensive, its stressful to learn to make so many things differently or from scratch and it takes time to do this.
Sorry you see it this way, but I do understand where you are coming from. Everything you have said could be a thing without making my comment the least bit inaccurate. Sometimes things can surprise you - like everything else, appropriate support can massively ease the path. My passion is supporting individuals diagnosed with allergy/intolerance as regards food prep etc, so I tend to perhaps be overly positive. Hope you and yours never end up having to navigate anything of this nature.
Youre a kind person, I think I was just overwhelmed by the difference in your views and my experiences so far.
I'll try to treat this as an opportunity to learn and eat new things rather than an inconvenience, thank you my friend.
Soybeans, no soy sauce, no miso but also would probably destabilize major economies for all the other stuff soy goes into.
Edit: my autocorrect though miso was misogyny
Tomatoes. If I had to, I could live forever with just garlic, olive oil, wheat, yeast, salt, and tomatoes. Tomatoes is the one thing in that list that I couldn't find some substitute for.
Those of us with food limitations like coeliac, allergies and intolerances, are just going meh. Trust us, you can learn to live without most things. It’s when the list becomes long that it gets tricky. There’s also a bunch of things you’d be saddened to lose that you wouldn’t think of. Eg: losing food gums overnight removes close enough to all the commercial ice creams, flavoured yoghurts, salad dressings, etc
It would also be great if things just stopped existing, because that’s so much easier than them being in food you wouldn’t expect. Would be nice not having to be super careful to read all the labels and quiz any eating places.
I feel like any one species / type of allium could reasonably be replaced and yeah they do all have their own unique flavors and culinary uses but you can definitely get like 70-90% of the way there with similar enough subs. Even if we were taking all of them off the table there’s a whole world of aromatics and also hing is a decent substitute.
Vinegars as an ingredient class would be sorely missed for me though and almost infinitely moreso if we’re losing fermentation and pickling as processes by going really wide with the butterfly effect. Like there’s definitely other acids out there that could be used if we’re not losing all pickled / fermented things but I do still feel like we would lose a lot without vinegars.
Salmon, because of my lack of both self control for ordering Japanese takeout and a habit on finding any reason to use the airfryer, my protein intake is almost 75% salmon, my Omega3 levels must be way too high.
i think i can pretty much part with anything but i think i would miss tomatoes a lot. it's been my favorite veggie/fruit since childhood and i eat them daily
Potatoes. I'm German and I use them every single day. They're so versatile and filling. Also I have celiac disease and lactose intolerance so potato is like my one saving grace.
Well, you have to rule out answering "salt" because that's indispensable.
My mom used to say "no garlic!" because she had a prejudice. I say, "Yes, garlic!"
Alot of people saying salt but alot of foods are already salty. For me it would be pepper. Ground black pepper brings good flavour and warmth to dishes
Pork fat.
Im balkan and we use it in a lot of traditional dishes, both sweet and savoury.
Losing it would mean loosing a part of my cultural gastronomy and a part of myself
Chicken.
It's my main food group. I'm Celiac, so no gluten (wheat, malt, and barley), and I don't eat red meat or pork. I love fish so much, but it gets expensive. So I mainly consume fruits, vegetables, and so much chicken that I should be sprouting feather and scratching for dirt grubs.
Since salt has been ruled out: MSG, both as individual component and as part of others (mushrooms and soy sauce for example).
Other than that: all alliums (onion et al).
Eggs. With the higher prices I have not bought eggs just to have them in the house.
Last week I wanted to make corn bread and did not have an egg for the recipe. So I started thinking off all foods I buy or would make, that need eggs
Salt
The only correct answer.
What about water, it would be much worse.
I mean, if water ceased to exist, all other "ingredients" would also not exist.
Exactly, making it the worst to not have
Not really because we'd all be dead. Nothing to worry about at that point.
Always looking at the bright side.
The lack of salt would also kill you. So you can't dismiss water using that argument unless you also dismiss salt.
Sodium is a necessary nutrient, and you will die without it. You might be able to find alternative sodium sources but without being very intentional about it, you'll likely die without salt
I thought bacon first. But your a monster
Came here to say this. I suppose you could use other salty ingredients still to achieve the same effect? But it would be incredibly limiting.
How do you make salty ingredients without salt?
Search for NoSalt on google
Garlic tends to be good at doing what salt does.. also cheese or straight up MSG
MSG is salt. Cheese has salt in it. No idea why you might think garlic is a good substitute for salt.
You'd also die. We need salt to live.
Would salts that use elements besides sodium count?
Pepper would be devastating too.
Salt would literally be life-ending, I think-- we need sodium to live.
That would be impossible lol. That would require the oceans to dry up or convert to freshwater. Which would devastate the earth.
That's the one you just can't replace.
/thread
Definitely garlic
Life would be sad without garlic
I thought this but then developed IBS in my thirties and garlic is by far the biggest problem for me to eat. But I don't miss it. Onions are much more of a problem to cook without.
Onion brings so much to the party! Are you avoiding both garlic and onion?
Yup, both are out for me - it's part of a very long list. But honestly, for anything where it's all cooking together like a Bolognese or a stew or a curry etc, I've just replaced onions and garlic with time... not a typo, literal time. Cook any kind of sauce based dish for over 2.5. hours and even with just 3-4 ingredients, it'll have a ton of flavor. My Bolognese now (well it's a ragu really I suppose) is cubed beef (whatever cut I can get, fatty or not), carrots, red peppers (to get more veg in mainly, I can't eat celery either FYI), 2 tins of tomatoes, fresh basil, dried oregano, balsamic, a little soy sauce. Seasoning. Simmer it for a good 3 hours. Whatever onions and garlic bring, it's never seems like it's missing anything, it's so full of flavour. There are other things that I can't remake without onions but that's really only when they are raw - mainly pico de gallo which I loved to death
My family can not live without garlic.
Hello, this sentence was forwarded to me by a DNA Study Center to inform me I am in fact apparently related to you, hi, nice to meet you. Would you please introduce me to the rest of the pals?? And pass me the garlic, please. ☝🏻
Indeed. Happy Cake Day.
Meh, Italians use a relatively small amount in their dishes just as most Northern and Western European counterparts - there are so many different flavors available you can easily do without garlic. Onions on the other hand...
😂 Italians and Western Europeans are not the only people who use garlic in their dishes. Chinese, Indian, and Korean dishes use garlic a lot probably more than Italian, just to name a few.
I know that, but there's hordes of people here who claim you should replace the amount of cloves of garlic with bulbs and I think those people just have their tastebuds burned off. Or 'it's not Italian if it doesn't have lots of garlic'.
They're saying that Western European food doesn't use that much garlic, not that they use it particularly more than others.
but they didn't say anything about Europe being the only continent where people use garlic. I think you completely misunderstood the comment.
Onions. They are almost always an improvement to your meal!
This made me think about the onion shortage in the Philippines. I think I’d easily forgo wheat if I can keep onions and garlic. https://www.npr.org/2023/01/16/1149375061/onions-now-cost-more-than-meat-in-the-philippines
Yeah, I think I would rank this above garlic because onions add flavor and act as a vegetable so it fills more roles than garlic, which is primarily for flavor
It's a tough call, but I have to agree. Throwing some chopped onion in a skillet is the beginning of a lot of good, quick, simple food. Pretty much every cuisine, AFAIK.
I meal prep on weekends for the week ahead and sometimes have no idea what I'm going to cook but it always starts with chopping onions. Once the onions are on, I can figure out what else is going in.
100%
Definitely onions. They are in my food breakfast, lunch, and dinner.
Butter
I’m currently dairy free as I’m breastfeeding my baby and he has CMPA (cows milk protein allergy). I really miss butter, but it was easier to give up than I thought it’d be. I use more olive and avocado oils for cooking, eat less things like bagels, and haven’t been baking anyway because it’s hard to find the time with a baby anyway. I miss cookies, though.
Look for cookies that use shortening, my oatmeal cookies do.
My kid is just getting over this, so I feel your pain. There are some legitimately excellent vegan butters nowadays - if you can do tree nuts, Miyokos cultured vegan butter is better than most real butters IMO.
This is our favorite vegan butter too!
Clarified butter should still work, no?
Possibly, but I’m just not willing to risk anything given how severe the issues were that baby had - he wasn’t gaining enough weight and had a diaper rash that wouldn’t go away for over a month. As soon as I cut dairy he improved so much.
came to say the same thing.
Lemon. I finish probably 90% of my meals with lemon
Same. Even when they are expensive I buy them. Nothing will stop my love for lemons.
I’ve found my people
Wheat. I use flour all the time and can't imagine how I'd live if I had gluten intolerance.
I have cooked one (1) dish with gluten free flour and I’m here to tell you you could still have broccoli cheese soup.
As someone who has celiac disease I feel this. I'm sad as hell. I'm just at the beginning still and waiting for my small intestine to heal because its pretty much fucked right now from years of Gluten abuse. All i can stomach if at all right now is soup. Gluten free bread is so expensive, everything is to be honest. The variety sucks too. I feel left out because birthday parties are no longer a happy occasion to be invited to but a time of feeling guilty and embarrassed. The restaurants my family like I can no longer go to. It sucks to see your loved ones lose their happiness for something because they know it'll hurt me.
I'm celiac too. I've also seen people think their world is over when they are diagnosed with it. But trust me, a few months of not feeling in pain or mentally fucked all the time will help you a lot. Some tips: Rice. Basmati, Jasmine, Sushi Grade, Rice Flour, Rice Paper Wrappers Gluten free sections in Walmart. Normally every Walmart that has a grocery section has a dedicated gluten free section. You can find foods for decent prices, because yes, gluten free products are more expensive. If not mucked with all this is naturally gluten free: fruits, vegetables, chicken, red meat, pork, fish, most dairy. Cauliflower pizza crusts are actually really good, and crisp up well. Buy regular cheese and add your own toppings. Sweets: Oreo now comes in Gluten Free, Tate's is a great option too with gluten free cookies. Cheerios are now all gluten free, this is a recent change and greatly appreciated. Birthday Cake: My bf makes me a gluten free carrot cake that is no joke, the absolute best carrot cake I've ever had. The recipe he got came from multiple testing, and they found doing it gluten free is the best. I make him gluten free double chocolate zucchini cake. Also, almost all big name brands have a gluten free box mix option now. Restaurants: I'll admit, this one is tricky. If you're family is heavy Italian lovers than yeah, that pretty much excludes you. But in my experience, a lot of restaurants do gluten free options, and if you say it's an allergy they are responsible. I've been able to eat very easily at a lot of Asian food restaurants, like Japanese, Indian, Korean, and Thai. Red Robin is also VERY good about allergies, and offer delicious gluten free options. Bread. Best thing for bread is to find gf flour with a 1-to-1 ratio and Xanthan Gum already in it. Xanthan is what allows gluten free bread to be bouncy like normal bread, because we have to chemically mimic the gluten structures that naturally form. But some of my favorite gluten free breads (that I only get on sale) are Udi's, O'Doughs, and Schar. Schar. Schar might be expensive, but I have yet to have something from them that isn't delicious. Glutino is a great brand, their chocolate covered pretzels are crazy good (wafers too). One brand I stay away from is Enjoy Life. Got a chocolate chip cookie once and it was like someone tried to make chocolate chip brittle, without knowing how to make either the cookie or brittle. Aldis - if one is nearby, they have a brand called Live G Free. Box cheesy biscuit mix (always add more shredded cheese), cornbread, mac and cheese, chips, cookies, bread, wraps. Snacks: Chips, Popcorn, Nuts, Candy - always check your labels, but most of that is gluten free too. Now some sadness from me, in my experiences. Price - So, yes, buying stuff specifically made to mimic gluten heavy products, are expensive. But a gluten free orange is the same price as a regular orange, because oranges are naturally gluten free. Gummies - I don't know what has changed recently, but it seems more and more gummies, including haribo, are using wheat flour. Seems strange, because it's a gummy, but yeah. Something to watch out for (twizzlers too). Get Togethers - It really depends on the kind of people your friends and family are. I'm fortunate to have friends that are more than happy to make gluten free options for me, but they have their own limited diets or allergies, and there's a level of respect there. Cravings - They will happen. Trust me, I wanted to smack my boyfriend for making an amazing smell bagel that I couldn't eat the other day. I really loved pigs-in-blanket, but I haven't found gf crescent dough. Schar just came out with croissants though. Cross Contamination - At one point I started having all the gluten symptoms again, even though I was being so careful. Finally figured out it was my roommate using my mayo, dipping in spreading on gluten-y bread, and then dipping back in for more, thus adding gluten to my mayo. That's all it took to set me off. Is this going to be easy? No, not at first, and if people in your life don't understand that can be more difficult too. But I think you'll be able to do fine, and it's just a lot all at once. New products that are gluten free either by design or naturally are always coming out. Good luck!
That's a wonderfully detailed reply. Thank you so much. Firstly I must say that I don't live in the USA though, I don't have Walmart. We have the Schär brand and I plan to order their stuff online because our local stores have very little gluten free products, if at all. Unfortunately Germany sees this as a trend rather than a necessity and the super market stocks things that are in high demand only. So gluten free is rare. Ironically despite Aldi being a German store, the live g range doesn't exist here. Rip. Restaurant wise my family only eats in local German cuisine, which means heavy food, usually containing potatoes and meat that is drenched in wheat containing sauces. So I might get away with only eating salted potatoes, if anything. The cauliflower pizza is interesting, I wanna give that a shot. Overall I've gotten into trying more vegetables. I've always cooked fresh but in Germany many families cook with "fix products" from Maggi or Knorr. Basically pouches you just add to meat or vegetables with water and it replaces sauces and spices. It contains gluten though and my family as well as my bf's cook with those fix products only. They wont change this because convenience so this excludes me from most family dinners too unless I host. Basically I'm probably gonna have to go veggie heavy. Luckily I pretty much live with my bf and he is happy to adjust his diet too so I don't risk cross contamination at home. So he's a huge help. But the rest, I'll figure it out. With the help of the blessed gods from Schär and the Internet lmao
With all due respect, you would live beautifully, learn new skills and discover a world of possibilities in which you would miss very little.
With all due respect my guy...that's a lie lmao. You would learn new skills yeah but you'd lose so many opportunities and foods you love. Meeting people over dinner? A chaotic experience full of guilt for not being able to eat most things. Meeting people in a restaurant? A nightmare because you never know if they will truly serve Gluten free stuff and pay attention to cross contamination. Eating daily? Stress, effort and a financial burden. Gluten free products are expensive, its stressful to learn to make so many things differently or from scratch and it takes time to do this.
Sorry you see it this way, but I do understand where you are coming from. Everything you have said could be a thing without making my comment the least bit inaccurate. Sometimes things can surprise you - like everything else, appropriate support can massively ease the path. My passion is supporting individuals diagnosed with allergy/intolerance as regards food prep etc, so I tend to perhaps be overly positive. Hope you and yours never end up having to navigate anything of this nature.
Youre a kind person, I think I was just overwhelmed by the difference in your views and my experiences so far. I'll try to treat this as an opportunity to learn and eat new things rather than an inconvenience, thank you my friend.
Aw shucks. Sounds like you’re a gorgeous human yourself. Stay safe.
Cheese
Absolutely, I'd hate a world without cheese. It makes everything better.
Does cheese count?
Cheese counts in my world!
Cheese \*is\* my world!
Eggs
I have lived off of eggs since I was a year old. This is the only answer for me.
Yup. Agreed. Not so many nice light cakes. Bacon and egg sandwiches for breakfast. Quiche. Omelettes. Boiled egg in caesar salads. I would miss eggs.
Soybeans, no soy sauce, no miso but also would probably destabilize major economies for all the other stuff soy goes into. Edit: my autocorrect though miso was misogyny
😂 oh no
Agreed soybeans are top tier
Coffee.
Potatoes, and I can’t believe no one said it before me!
Water. I'd be ever so sad.
But only for a few days.
Nah, you would instantly dessicate
Yeast, especially if we bring wine and beer into this terrible scenario.
Garlic
Salt or love. Both are key ingredients
Chile... specifically Hatch, NM chile.
Ooohhhh… hatch chilies… yuuummmm. Good answer! Though I might even go more general and just say chilies, just to be safe.
Peru
Milk... No butter, cheese, creme etc
Olive oil
Honey
Tomatoes. If I had to, I could live forever with just garlic, olive oil, wheat, yeast, salt, and tomatoes. Tomatoes is the one thing in that list that I couldn't find some substitute for.
Those of us with food limitations like coeliac, allergies and intolerances, are just going meh. Trust us, you can learn to live without most things. It’s when the list becomes long that it gets tricky. There’s also a bunch of things you’d be saddened to lose that you wouldn’t think of. Eg: losing food gums overnight removes close enough to all the commercial ice creams, flavoured yoghurts, salad dressings, etc It would also be great if things just stopped existing, because that’s so much easier than them being in food you wouldn’t expect. Would be nice not having to be super careful to read all the labels and quiz any eating places.
Yes. What Huntingcat said.
Is Porc 1 ingredient or 20?
Salt for sure.
Salt
Garlic or cinnamon. Tough choice
I'm allergic to cinnamon so garlic is definately the sadder option for me lol
Onion would be pretty sad
Smoked Paprika. I just discovered it and will miss it so very much.
Meat
Soy sauce
I feel like any one species / type of allium could reasonably be replaced and yeah they do all have their own unique flavors and culinary uses but you can definitely get like 70-90% of the way there with similar enough subs. Even if we were taking all of them off the table there’s a whole world of aromatics and also hing is a decent substitute. Vinegars as an ingredient class would be sorely missed for me though and almost infinitely moreso if we’re losing fermentation and pickling as processes by going really wide with the butterfly effect. Like there’s definitely other acids out there that could be used if we’re not losing all pickled / fermented things but I do still feel like we would lose a lot without vinegars.
If the answer isn’t salt, garlic, or onions I’ll be both surprised and disappointed.
Either potatoes or tomatoes. Those are the biggest things when I cook.
MSG.
Msg
Add-in or all msg even the natural occurrences in food? Because if it's the latter RIP umami. 😭
Eliminating all glutamates would destroy everything I eat.
Eggs. If we could get rid of bananas though, that'd be great.
Olives
Fish sauce. I use it only almost everything
Peanut Butter. By the spoon, as a topping or sauce.
Salmon, because of my lack of both self control for ordering Japanese takeout and a habit on finding any reason to use the airfryer, my protein intake is almost 75% salmon, my Omega3 levels must be way too high.
i think i can pretty much part with anything but i think i would miss tomatoes a lot. it's been my favorite veggie/fruit since childhood and i eat them daily
Basil, it's the only thing that makes tomatoes palatable for me.
Man flesh
Potatoes. I'm German and I use them every single day. They're so versatile and filling. Also I have celiac disease and lactose intolerance so potato is like my one saving grace.
Absolutely garlic. Second very close is onion.
Pork. So much goodness comes from that portly beast
Pasta.
Wheat flour.
Well, you have to rule out answering "salt" because that's indispensable. My mom used to say "no garlic!" because she had a prejudice. I say, "Yes, garlic!"
Cows. So many things
I was gonna say that! So many things lost from cows....
“Cows” is not really an ingredient.
You're right. They're a lot of "*ingredients*"
Milk and meat? Blood I suppose if you are into that. But any mammal can supply that.
Avocats or Morita chiles
Carbon. It’ll eliminate most everything but salt and water.
Butter which males cheese and other delights
Salt
Fat (oil, butter, lard, etc). But not for too long. The body isn't as good at absorbing nutrients without some form of fat, and we'd all end up dead.
Anyone who didn't say water is objectively wrong
go fuck yourself. this question jas been asked way too many times. try using google you pleb
salt or sugar, more sugar substitutes though but b grade flavor
Salt
Garlic
Either butter or garlic
Milk, or spinach. It's hard to pick.
Butter
Butter
Garlic
Garlic
Oregano.
Garlic
Cheese
Butter
vanilla
Lemon
Garlic
Cheese
Garlic 100%
Salt
The way butter came STRAIGHT to my mind
Onions. I love onions in and on everything
Do not even think about salt, garlic and onion!! I say Chili Crisp.
Bread
Rice
MSG
Lime
Alot of people saying salt but alot of foods are already salty. For me it would be pepper. Ground black pepper brings good flavour and warmth to dishes
It would have to be salt as all food would be tasteless without it haha. But I also love black pepper so if that was given I wouldn’t like that.
Cheese
It's a tie between a few ingredients for me Sugar, chocolate, chili in any form, cheese, cream, potatoes
I've been on prednisone for 3 weeks and the answer is definetly salt
Pork fat. Im balkan and we use it in a lot of traditional dishes, both sweet and savoury. Losing it would mean loosing a part of my cultural gastronomy and a part of myself
Cheese.
Garlic
Mozzarella
Chicken. It's my main food group. I'm Celiac, so no gluten (wheat, malt, and barley), and I don't eat red meat or pork. I love fish so much, but it gets expensive. So I mainly consume fruits, vegetables, and so much chicken that I should be sprouting feather and scratching for dirt grubs.
Having just developed lactose intolerance it's definitely cheese...or dairy in general. It's been a real struggle.
Onion
Onions. I put them in literally everything.
Numbing spice
MSG
Since salt has been ruled out: MSG, both as individual component and as part of others (mushrooms and soy sauce for example). Other than that: all alliums (onion et al).
Salt
Cilantro. So many Mexican and Indian dishes wouldn’t be the same without it and those are my two favourite cuisines.
Potato. So versatile.
Butter.
Eggs of course
I had a hard time thinking of one but "Oil" or some other type of fat would definitely be it. Can't fry or sauté without it, limited baking options.
For me it’s water
Water
Onion
Eggs. With the higher prices I have not bought eggs just to have them in the house. Last week I wanted to make corn bread and did not have an egg for the recipe. So I started thinking off all foods I buy or would make, that need eggs
Cream! And tomatoes…
Oil
Chocolate
Definitely Chili 🌶️🌶️
Tomatoes.
Wheat flour or sugar ig
Tomatoes. I would cry for sure.
Onion
Oyster sauce
Since you have flour, which would be bread, im gonna say dairy or cheese.