Reddit reviews Goya Adobo Seasoning with Pepper, 8oz

The "Andrew Special," named after my brother who died saving a village of Tibetans from Wolf-Bear terrorist extremists, invented this delicacy in the throes of battle. You read that right. He invented that shit while doing a round-house kick. Anyway, it's a fucking awesome sandwich between two slices of awesome. Here's what you'll need:

• 2 slices of high-quality toastin' bread, none of that sissy shit that falls apart when you try to butter it, 'cause you're going to slather it on with a machete tempered with dragon blood
  
  
• 2 slices of your favorite deli cheese. I use Amuhrican because it pwns all the other cheeses in their socialist faces.
  
  
• 1 man-sized portion of rendered animal fat. Though you can use butter if you prefer.
  
  
• 1 hand grenade (optional) to toss at marauding pirates should they happen to catch whiff of this tasty delight on one of their murdering rampages. Since you better be able to take them down with your bare hands should you attempt to make this, I've marked the grenade as optional. We're pinching pennies here.
  
  Here's where the magic happens--some have called it the dandruff of the gods, but you will call it sir. Sir Adobo.
  
  Buy yourself a motherfucking bottle of Goya Adobo before we proceed.
  
  Now, slather that fat/butter on the outside of the bread and load on the following seasonings (don't be a pussy about it):
  
  
• McCormick Peppercorn Medley Grinder
  
• Garlic Powder
  
• Dried Parsley Flakes
  
• Tony Chachere's Creole Seasoning
  
  
• Sesame Seeds
  
• and Motherfucking Goya Adobo on that shit.
  
  You got two buttered bread slices loaded with grated demon spunk and two slices of cheese between them. What are you going to cook it in? Well, when you're fighting off a hoard of ravenous Wolf-Bears, you don't have time to mind the stove, do you, Susy Pansy-Pants? So you have two options: A mothershitting flamethrower, or a George Foreman Grill.
  
  Preferably, you should have a six-pack while consuming. This is not a grilled cheese, it's a gourmet sandwich. You're fucking welcome.

First, an immersion blender is the best fricking purchase for the kitchen. I am so in love with mine and use it weekly. But basically, mashed cauli is super easy. For this one specifically, I boiled a head of cauli and then in a separate bowl put 3 oz neufchatel (cream cheese), 3 oz shredded sharp cheddar, some grated parmesan, garlic powder, adobo, lots of cracked pepper, a bit of rosemary, and some hot paprika. Once the cauli is soft, drain it and shake it a decent bit to get a ton of water out, pour into the bowl, then immersion blend! And done! So easy. So good.

Thank you so much!

• Sliced my chicken breast in half, lengthwise.
  
• Tenderized it with a meat tenderizer so that it was even.
  
• Season with Mrs Dash Salt-Free Original Blend seasoning, Trader Joe's Everyday seasoning, salt, pepper, and Goya Adobo seasoning. I just eyeballed the amounts, but the Mrs Dash seasoning was the main component, then the TJ every day seasoning, and then just a light sprinkle of the adobo seasoning, and salt+pepper to taste.
  
• Use a napkin soaked in half vegetable oil and half olive oil to oil the pan.
  
• High heat and cook the chicken breasts until it's done.

Uh, no. Neither Goya Adobo Seasoning nor Lawry's Seasoned Salt contain MSG. Check the ingredients. Lawry's explicitly says "No MSG". They're also both loose powders in shaker bottles.

Just buy some of this and pour on as much as you want. Yumness.

Honestly, anything that matches chicken.

Unless I have something specific in mind I use Goya Adobo