OK, but “savoury” as an ingredient? Otherwise it is basically the same, though I don’t know what is implied by mentioning a flavor profile as an ingredient.
That savoury makes the difference. It isn’t a flavor profile though. It’s a dried herb. Summer Savoury. In Newfoundland it’s just called savoury all the time. No, I don’t know why. Confused the hell out of me too when I was younger.
It doesn’t grow solely in Newfoundland so you might be able to get it elsewhere. It’s just an herb. The issue comes with getting it at specific times of year.
Be careful not to add too much. Dressing just isn’t dressing without it, but if you add too much it can cause heartburn. There’s such a thing as “too much of a good thing.”
OK, but “savoury” as an ingredient? Otherwise it is basically the same, though I don’t know what is implied by mentioning a flavor profile as an ingredient.
That savoury makes the difference. It isn’t a flavor profile though. It’s a dried herb. Summer Savoury. In Newfoundland it’s just called savoury all the time. No, I don’t know why. Confused the hell out of me too when I was younger.
TIL… thanks. I might try to get ahold of some of that here, but the 2k mile shipping might not be worth it.
It doesn’t grow solely in Newfoundland so you might be able to get it elsewhere. It’s just an herb. The issue comes with getting it at specific times of year.
Be careful not to add too much. Dressing just isn’t dressing without it, but if you add too much it can cause heartburn. There’s such a thing as “too much of a good thing.”