In Germany, powdered vegetable (or chicken) stock is a favourite seasoning agent (much like Lawry's Seasoned Salt, I would imagine). It's usually freeze dried and full of preservatives, which is why I was completely hooked when a colleague shared her idea of making the stuff in the privacy of my own home's oven! Now I use it all the time and all my meals taste the same. Just kiddin' ... I think.

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