— Charisse Lindsey

Well Not popping in flavor, you know, I guess I'd want to sit down with you Charice to really understand your palate better. Your a list of ingredients sound like a wonderful place to start, you know, you might consider adjusting the ratios in particular on let's say the acid and salt components. So for acidity you mentioned well, you mentioned lemon. I'm I'm thinking lemon juice, although it could be lemon zest keep in mind in mind that those two function differently in cooking where lemon juice provides acidity an important seasoning right that goes often hand in hand with salt to bring brightness or interest to the palate. I often describe it as making the food dance on your tongue. Whereas the zest of citrus fruit brings in the volatile oils and the aroma aroma equals flavor. So it it brings in Greater flavor interest to the food. Product. Okay. So if you can use both we're appropriate I encourage you to do that. But in terms of this pop you say pop in flavor, sometimes when I hear pop I think of salt and in acid, okay in this case lemon juice and kosher salt according to your list but flavor. It try some pulling the lemon zest off and see how how that suits your pal. I mean, otherwise as we look at the ingredients, okay? Potato is a heavy ingredient tofu is a heavy ingredient cashews or heavy garlic is heavy in onion powder is relatively heavy. And so those all have a lot of earthy qualities to them. So yes go for lemon juice and the zests as the place to start here. But I mean otherwise keep in mind that it you know, if your palate preference is a little bit different from other people right that we might want to investigate some other additions or changes. Okay, but give that a try first. Thank you.