Last night I added it to a cheese souffle. Given that I was just winging it with ingredients and quantities, I did not have great expectations. But with the merken, it was the best souffle I have made, regardless of its casual origins. I love it on green beans with butter, macaroni and cheese, fried egg sandwich, chicken and almost whatever. I am sure I will continue to unravel its powers to make my simple cooking for me, so enjoyable. Cooking for 1, especially when the 1 is just me, is not fun.
I am betting that it is not easy to locate. But if you see it, I encourage you to try it. My nephew brings it back from Chile for me.
If you have tried it, I would be interested in knowing how you use it.
![1716926692497.png 1716926692497.png](https://recipeswap.org/swap/data/attachments/2/2355-094ec215421041173c8c42b552eff2f8.jpg)
I am betting that it is not easy to locate. But if you see it, I encourage you to try it. My nephew brings it back from Chile for me.
If you have tried it, I would be interested in knowing how you use it.
![1716926692497.png 1716926692497.png](https://recipeswap.org/swap/data/attachments/2/2355-094ec215421041173c8c42b552eff2f8.jpg)