Comments on: A note on Maggi

By: 15 Minute Asian Noodles | Jaden's Steamy Kitchen

15 Minute Asian Noodles | Jaden's Steamy Kitchen — Mon, 01 Oct 2007 16:23:53 +0000

[...] If you don’t have Maggi – get some! I know I’m not the only one who has a serious Maggi addiction. And if you must know, Epicurious even has 6 recipes using Maggi [...]

By: Guilty Carnivore · Squash and shrimp soup

Guilty Carnivore · Squash and shrimp soup — Mon, 28 May 2007 17:42:53 +0000

[...] this soup on top of a couple spoonfuls of steamed jasmine rice, and give it a couple squirts of Maggi to round out the [...]

By: Wandering Chopsticks

Wandering Chopsticks — Sun, 18 Mar 2007 07:03:08 +0000

Hey I just saw a Spanish-language Maggi the other day. Small bottle. Hispanic foods aisle of Vons. All in Spanish. Made in USA too. Think it’s the same thing?

By: The Guilty Carnivore

The Guilty Carnivore — Sun, 18 Mar 2007 04:24:30 +0000

Wandering Chopsticks – I think the difference is mostly psychological, but that said I think the European is less salty and more rounded in flavor? That’s very subjective, as it’s salty as all hell no matter which version you get. That’s why I love it!

In terms of expense – I picked up the European version in a huge bottle for around $15 on sale recently. I think it usually goes for $18. I do buy the big bottles because I use so much of it. The small bottles seem too expensive for me – I’ve seen them go for as much as $9, and is about 1/8 the amount you get in the large bottle.

V – I’ve had the Golden Mountain, I like it. There’s also a product I found that bills itself as “garlic chili soy” that has a distinct Maggi-like nose to it. But Maggi has too many childhood memories for me – I can never forsake it. It’s like your favorite teddy bear.

By: v

Mon, 12 Mar 2007 20:38:14 +0000

My sister and I have a long running debate over this. Well, mostly between imported Maggi and Golden Mountain sauces. The US Maggi (that you’ll see at Ralph’s) is already out of the question.

Well, rule #1 is to always get small bottles, and keep them out of the light, just like fish sauce.

Try the Golden Mountain, it’s packaged suspiciously similarly to Maggi, but you’ll find that it has a “brighter” taste. I performed all taste tests on white jasmine rice.

By: Wandering Chopsticks

Wandering Chopsticks — Mon, 12 Mar 2007 18:16:22 +0000

What’s the difference in taste between stateside and abroad? Man, and I already think the stateside price is expensive.

I love my Maggi with banh mi op la.

By: Jeni

Jeni — Tue, 06 Mar 2007 08:07:22 +0000

That is so funny Guilty Carni. My mom always tells me the same thing too. Mama’s know best!

By: eatdrinknbmerry

eatdrinknbmerry — Thu, 01 Mar 2007 01:16:58 +0000

GC, hey i love maggi sauce. I have not seen the imported version. i love adding extra drops to my fried eggs (with Sriracha) and my banh mi sandwiches. so good. thai cuisine also calls for this in dishes like pad see eew – but they don’t use maggi. it’s simply labeled “soya bean sauce”. their soy sauce is different from chinese style.