Wednesday, February 20, 2008

My Love for Maggi Seasoning Sauce - Maggi Sauce

Maggi Family

From Wikipedia
Obsessive Compulsive Disorder (OCD) - is a psychiatric anxiety disorder most commonly characterized by a subject's obsessive, distressing, intrusive thoughts and related compulsions (tasks or "rituals") which attempt to neutralize the obsessions.

The phrase "obsessive-compulsive" has worked its way into the wider English lexicon, and is often used in an offhand manner to describe someone who is meticulous or absorbed in a cause (see "anal retentive"). Such casual references should not be confused with obsessive-compulsive disorder; see clinomorphism. It is also important to distinguish OCD from other types of anxiety, including the routine tension and stress that appear throughout life. Although these signs are often present in OCD, a person who shows signs of infatuation or fixation with a subject/object, or displays traits such as perfectionism, does not necessarily have OCD, a specific and well-defined condition.

Yes, but I know I have OCD for sure and I am proud of it. Just refer to the picture above. Yesterday, I got an email from Wandering Chopsticks concerning a VERY IMPORTANT matter: the main difference between all the various Maggi seasoning sauces from different parts of the world – which inspires me to write this posting. On a side note, before I went to Mexico, I thought all Maggi sauces tasted the same. And I couldn't be more wrong. I'm sure my fellow foodies, Steamy Kitchen and Guilty Carnivore, would also agree!

First a little history about this sauce that most people incorrectly refer to as a variation of soy sauce – its wheat. Maggi is a Swiss company well known for producing dehydrated stock cubes, instant noodles and soups since 1872. The Maggi family sold most of its products to factory workers who were too poor, occupied by long hours of work and for people that weren't getting enough nutrition in their food. They made headlines with the invention of the bouillon cube. For the impoverished, a simple soup could be made with leftover vegetables, some water and 2-3 cubes of Maggi's bouillon cubes. And today, the most popular product is the seasoning sauce, which is sold in a dark brown bottle with a thick, yellow cap. A few dashes in your soup, steak or eggs, and you're food is taken to another level. Is it healthy? Probably not. Even the bottle warns you to 'add just a few drops'. They aren't kidding because you're dealing with some serious sodium levels. For sure it has monosodium glutamate, but damn, it's good. My favorite way of eating this is over fried eggs with a few dashes of Sriracha. In fact, I'll have some now...

Ok, I'm back from eating my Maggi eggs. *Sigh* So good. Anyway, I just wanted to share with everyone one of the many outlets for my OCD. I started collecting Maggi seasonings after I had lunch with a Chicago-based foodie of Polish descent. We met for lunch at Mien Nghia one day in Chinatown, and as a gift, he brought me a bottle of Polish Maggi. You could imagine my surprise when I learned that Asians weren't the only ones to share this lovely sauce. The label was printed completely in Polish and the only thing that I understood was the distinctly shaped red cap w/ the pinpoint spout and dark brown glass. I asked if I could open it and try it out. I ripped off the seal and used my fingernail to pry open the tiny cap. I looked at the tiny spout, meant for minimal dashing upon food, and dabbed a little on my finger. I then took a whiff expecting it to smell familiar – but it was different... almost stronger and more sour. I brought my finger to my mouth and tasted it. Wow. Delicious and completely different than the sauce that sat in the kitchen of my parents' house since the day I was born. Right then, I knew that I wanted to try all of the Maggi seasonings of the world. Refer back to the definition of OCD at the top of the posting if you've suddenly forgotten what this posting is about.

The Maggi Family Portrait, from Left to Right

A. Maggi Inglesa from Mexico
- tastes like a dumbed-down version of Worcestershire Sauce. I don't recommend it, go with Worcestershire Sauce.

B. Maggi Garlic Seasoning from Manila
- probably my 2nd favorite Maggi that I own. Has a great garlic punch that I've used on fried eggs and food revived by the microwave oven. I bought this at the filipino market, Seafood City. I highly recommend!

C. Grandpa Maggi from My Mom's House - that is the largest size allowed by the FDA because of its potency. Anything larger than that can be categorized as a weapon of mass destruction to your kidneys. It takes a LONG time to use up this Costco-sized Maggi. If you've used up more than 5 of those in your lifetime, you're probably already dead and have somehow managed to catch free wireless in heaven to read this posting. This is the version you'll find at any Chinese/Vietnamese/Thai market. I don't think Koreans or Japanese use this sauce – it's a Southeast Asian thing. Even my relatives with the worst English comprehension know the word Maggi – pronounced "mack-key". Overall, it's very light in color and taste compared to its international cousins.

D. Maggi Jugo from Mexico (Spicy) - jugo is spanish for 'juice', or in this context, 'sauce'. I was overjoyed when I saw the icon of a chili pepper on this mini Maggi bottle. It definitely has a little spice to it, but I could use about 10x more picante. In Latin American cooking, Maggi is used mostly with soups (caldos) and braised stews such as posole, caldo de mariscos and machaca shredded beef. Mexican Maggi is WAY different than any Maggi sauce I have tasted – it is extremely thick, rich and dark. It's as dark as oil from a car that's 8,000 miles behind on an oil change – like mine. We put 2 drops on a tortilla chip, and the taste sustained for a few seconds. Awesome.

E. Maggi Jugo from Mexico (Plain) - this one has an icon of a pan boiling some food. I don't know what to infer from it? Again, it is thick and rich but not as good as the spicy version.

F. Maggi Jugo from Mexico (Soy Sauce) - this one had an icon of a sushi roll and it is what it is – soy sauce. Tastes like Kikkoman.

G. Maggi from Germany - at nearly $20 a bottle, this is the bourdeaux of Maggi Sauces. Freaking expensive but worth the money – it tastes better than Asian Maggi. I would trade this for a bottle of Mexican Maggi.

H. Maggi Jugo from Mexico (Lime) - it is what it is, Maggi with a dash of lime. Think of it as Maggi Sauce on vacation in Mexico, drinking a Corona on a white sand beach. If you don't have limes to go with your Mexican soup, this would do just fine. Tastes great on tortilla chips too!

I. Maggi from Poland - Poland gets the Silver Medal in the Maggi Olympics, closely behind Mexico and with a good lead ahead of Manila's Garlic Maggi. Sharp and pungent, this is a lapdance for your tongue. Love it, thanks again to ErikM. I use this SPARINGLY.

J. Maggi from France (Not Pictured) - this isn't pictured for a simple reason... I have it at work! Many coworkers give me the "WTF" look when I pull this out and douse my food with it. J gave me this as a gift and I love that she wants to destroy my kidneys. The French version is a little more concentrated than the Asian Maggi and has more taste in my opinion than the German version.

Here at Eat, Drink & Be Merry, we only discuss SERIOUS global issues like this. If you've tried an international version of Maggi, share your thoughts on this destructive yet delicious sauce. I've heard that Ethiopian cuisine employs a lot of Maggi Sauce, yummy. By the way, more evidence of the Maggi brand in other countries. Tonight, J & I watched the Jamaica episode of No Reservations and guess what we see in the background...

Maggi Sauce in No Reservations Jamaica Episode

Maggi Sauce in No Reservations Jamaica Episode

Maggi Sauce in No Reservations Jamaica Episode


Thanks to Charlene Collins for this awesome photo of Maggi real estate. Has escrow closed on that? If not, I'm bidding $500 on that.

More Maggi Militia here...
Guilty Carnivore

Steamy Kitchen
Wandering Chopsticks
Epicurious Online

Thanks for reading. Support the Maggi Family!

55 comments:

Wandering Chopsticks said...

Hello, my name is W.C. and I am a Maggi-holic. :)

Too funny! I'm sitting here typing my Maggi post and there you go! So I should've sprung for the French Maggi huh? My frugal nature thought I was splurging when I bought the German Maggi.

Wandering Chopsticks said...

Oh wait, I noticed you don't have the Chinese language one like in my picture. I'm sure it tastes like the American one but a Maggi-holic like you needs the label with the Chinese characters don't you? ;)

SteamyKitchen said...

Where's the Pocket Maggi that can dangle from your keychain?!

Gretchen Noelle said...

Not sure I have ever seen the bottled sauce, but Maggi makes its way into my kitchen in the form of boullion cubes. I will have to see if they bottle it here in Peru.

City Muse said...

I'm Filipino American and therefore familiar with the wonder that is Maggi.

Fried eggs with Maggi sure is yummy but here's one way to make it yummier: stir fry some day old rice in a little cooking oil, lots of chopped garlic and a few dashes of Maggi until the garlic is golden brown and fragrant. Scoop a heaping mound of said garlic fried rice on a plate and top with fried eggs and even more Maggi. Dee-lish.

gringogidget said...

I LOVE Maggi.!

I remember my Oma putting it in my soups when I was a child. Definitely the best seasoning for soup/chicken.

Unfortunately, our Canadian version has MSG in it (monosodium glutimate sp.). I fear that is the reason for the amazing flavour/addiction.

Doesn't stop me from using it, but I don't divulge my secret to anyone for fear of discovery of the dirty additive!

Anonymous said...

Ha! My uncle just came to visit and brought me a few bottles of Maggi from Mexico because I can't get it here where I live. Just yesterday! Anyway, we always used the plain Jugo as a marinade, basically mix Maggi and mustard, on steak, grill, spritz a bit of lime.... mmm!

Anonymous said...

You don't have OCD. If you did, you wouldn't be proud of it. An "obsession" with Maggi isn't disruptive to your daily functioning.

If you're going to copy and paste from Wikipedia, read the whole article.

Coffee & Vanilla said...

Very interesting, I have never seen so many varieties of Maggi in my life and I love Maggi too... I use plenty of cubes and also sauce, original flavour.... Sometime we buy also chicken noodle soup to put in some dishes.

You can see my post on Maggi here: http://www.coffeeandvanilla.com/?p=983

Have a nice day, Margo

JadedOne said...

Damn, am I the only one who hasn't tried this magical liquid? BRB, going to my local aZn market to grab some. Is there a specific recipe I should try out with it besides the eggs?

Jeni said...

Mmmm...Maggi Jugo on some fresh tortilla chips. It's so ferocious! You got me hooked on the stuff.

eatdrinknbmerry said...

WC, I personally like the French over the German, but it's the Mexican version that I love the most. Either way, you can't go wrong with Maggi. Yeah, I'll have to add the Chinese version to my collection next time I'm at the San Gabriel Superstore. Thanks again for letting me know that they carry it.

SteamyK, Pocket Maggi would be awesome. or even better... Maggi sauce packets! I was trying to find the photo of your Maggi Apron for this posting but I couldn't find it. I think people would get a kick out of seeing it.

Gretchen, I hope to go to Peru/Argentina this year and I'll definitely be picking up a Peruvian Maggi for sure. I bet it would go great with saltado.

City Muse, that sounds great. My mom used to add Maggi on fried rice as well... chinese sausages/eggs/shrimp/scallions and Maggi. So good.

Gringogidget, do you have a picture of the Canadian Maggi?

Anonymous #1, Mexican Maggi is thicker right?! I've used maggi, cumin, chili powder and lime to marinate mexican-style flank steak and it has never let me down.

Anonymous #2, Ok. I'll return the C and D, but I'm keeping the O!

Coffee & Vanilla, I don't think I've seen Maggi Cubes. In the US, Knorr cubes are more readily available. I just saw your posting and I think those cubes would make great stocking stuffers haha. Where are you based in?

JadedOne, below in the posting, you'll see a link to Epicurious.com wit Maggi recipes. SteamyKitchen provided those on our Maggi posting. I think Maggi is used mainly for soup... but people find ways to enhance anything they eat like eggs and fried rice.

J, I'll never forget that day in Tulum when we sat at La Bamba Jarocha, eating tortilla chips with Maggi and caldo de camarones. Good fun.

janfrederick said...

I think the very first time I used it was after seeing a documentary about some guy who had been in the Hitler youth as a child and was now dealing with the emotional fallout from that. He made a recipe that was basically fried pork medallions, cream, and maggi sauce. They showed him taking a taste and saying "Damn that's good!" and I just had to make some for myself.

Then, a few weeks later it was offered along with Dim Sum and I thought it was odd that Chinese cuisine would feature a European condiment. Or was it that I was surprised that a Euro dish featured an Asian condiment and was later surprised to find out that it was actually European?

Well anyway, the dish wan't bad. But not as good as the fried eggs with Banh and Maggi sauce as described by Wandering Chopsticks a few posts back. If you are reading this WC, Damn that was good! :)

janfrederick said...

Oh...one more thing. The medium size bottle I got from a German store ran out last week after several years of use. I asked my wife to bring home a bottle from the store. And wouldn't you know it, looks like I'll be asking for kidney donations soon...but from the posts here, probably not from this bunch. ;)

Wandering Chopsticks said...

Jan Frederick, thanks for the compliment but it would have been nice if you told me that on my blog. Don't want to hurt Dylan's feelings now. ;)

BTW, Dylan, why do you think all the Maggi sauces taste so different? Do they think each ethnicity has separate taste buds or something? I have to admit, I'm so familiar with the American/Chinese version that the first taste of the German one was slightly disorienting.

eatdrinknbmerry said...

Jan/WC, not a big deal to me.

Maggi isn't only produced in Switzerland – also in South America, Singapore, Thailand and Eastern Europe (for example, my Polish Maggi). They've got factories all over the world... and it's possible that tastes are adjusted for each country. Some may agree that there are slight differences between American/Chinese Maggi but my reason for saying that "not all Maggis are alike" – comes from the fact that I've tried Mexican and Polish Maggi for example. I thought Maggi was an international standard. As for taste differences, Mexican Maggi is more concentrated and darker – lending to a stronger even saltier taste. You really only need like 2-3 drops to enhance food. Polish Maggi, compared to American Maggi is way lighter in color, but sharper on the sour notes. I'll always love the Maggi I grew up with but since I'm such a fan, I was more than happy to try any international variations.

Christine D. said...

Nice collection!

I've only tried the yellow cap from China, the red cap from Germany, and the spicy, lime, and garlic flavors (I don't think those were from Mexico, though).

Yeah, the German one is definitely tastier with a meaty flavor than the Chinese one, but at more than twice the price, we usually cook with the yellow and use the red as a finish. Oh, I think that you can get the red cap at $10-something in Orange County.

I've never tried the French one, but my parents like that one the most.

The Guilty Carnivore said...

Thank you for giving Maggi the attention it deserves, and for clearing up a lot of the misconceptions that swirl amongst the Maggi product universe.

Little known facts:

Maggi clears up stuffed noses. It helps with blood circulation. Clinical trials have show 1/2 teaspoon taken with glucosamine and chondroitin increases the effectiveness of alleviating the symptoms of rheumatoid arthritis by up to 43%. Maggi increases sexual stamina by up to 30 seconds, sometimes more if you've been drinking. If you combine the sauce with mashed barley to create a wort that is then infused with jimson weed and Orange Tic-Tacs, you create a tincture that can be rubbed on minor cuts and abrasions -- that is if you don't drink it before it is boiled and reduced as the liquid is at that point a near identical substitution for Jagermeister. In remotes parts of Baffin Island, the indigenous population uses Maggi to simultaneously ward off the hostile polar bear population and to lure Arctic Terns in the spring to nesting locations at which point they can be easily trapped and eaten. Lastly, Maggi in (moderate amounts) acts as a mild MAOI Inhibitor, and thus is a homeopathic remedy (of sorts) for social anxiety, agoraphobia, panic disorder and borderline personality disorder, but as with all MAOI Inhibitors, please consult with your doctor if you are taking other medications to alleviate the risk of possible contraindications.

eatdrinknbmerry said...

ChristineD, nice. how do you like the mexican ones? i love! i like how you finish the dish with the 'higher end' maggi haha.

GuiltyC, haha. Love the unknown facts on Maggi. What's your favorite Maggi seasoning? I'm currently dousing my food with Manila garlic Maggi.

Christine D. said...

haha, that's how we rolllll.

Those 3 flavors I tried didn't look like your bottles, so I don't think that they were from Meh-hee-co. They were all tasty though!

whowantscandy said...

Oh man, I miss Maggi. It livens up everything it touches. I'm a Fil Am living with other Filipinos, but this house has no Maggi! I think their Filipino authenticity should be revoked, haha. One of them has never even tasted Maggi and I just gasped in horror when he said that. I'm going to have to convert him to the ways of Maggi.

JadedOne said...

Just had to pop in again and let you guys know I had a dream about Maggi! I had bought some from the local aZn supermarket and tried some on my fingertip. It was sour and really really salty. Who knew you could taste things in a dream! :)

elmomonster said...

Brilliant post. Informative. Complete. Funny.

My parents still use Maggi, but silly me, I thought I've become more cultured by using "real" soy sauce when I cook.

Imagonnagetsome.

That fried egg, maggi, sriracha thing sounds awesome.

eatdrinknbmerry said...

ChristineD, when I was at the Gigante Supermarket in Mexico City (which is as large as a Costco), there was a nice section of Maggi. J has a photo of me in front of it. I'm wearing the biggest smile.

Whowantscandy, i totally agree. Maggi adds sunshine, and ailment in the kidneys, to everything. Try the Garlic Maggi from Manila - solid.

JadedOne, it is slightly sour and very salty. Perfect. You are a true foodie if you can actually taste the food you're dreaming about.

Elmo, thank you. I know Indonesian food employs Maggi, and it's great. That fried egg/maggi/sriracha recipe comes from being a poor college student. Another one of my college culinary creations is the Chilidog: a hot dog, bun and sriracha inside w/ mayo. I actually should make that soon and relive the day when I was even poorer than now!

Mamasan said...

I love Maggi too! Try this open faced sandwich:
-1 slice toasted brown bread, put Maggi right on the bread
-ham (i usually rinse it first with hot water...makes it feel less carcinogenic..plus makes it warm)
-fried egg (sunny side up, slighty runny)+ maggi

Smear egg yolk + maggi on toasted bread. Add warmed up ham. Top with what's left of the egg (flipped over so it looks less mangled).

YUM!!! Breakfast of champions! =)

Maggi is also delish with pate (cheap stuff will do) on bread.

Great blog. Keep it coming.

Alex said...

A few drops of Maggi on fried eggs is simply heaven on earth. When I spent time in Hawaii with my friends there, the 'Hawaiian" version of breakfast is always fried eggs, spam and rice with a generous dose of Maggi and Tobasco. Pure heaven!

Anonymous said...

if you're still looking to try different flavors, i came across at least five different maggi flavors at the island pacific market in cerritos. amongst them was garlic, soy, and i regret that i didn't write the rest down. but i do know that they weren't on your list!

janfrederick said...

I just wanted to chime in that I've been making tacos de lengua on a regular basis. I don't think the recipe I made up is authentic, but they sure do taste good. I simmer the tounge for 2-3 hours, chill it, peel, dice, and fry with salt. Great stuff with corn tortillas, avocado sauce, minced onion, lime, and homemade salsa.

Last night, on a lark, I put in a few dashes of this wonder-stuff after I browned the tongue. Boy-oh-boy. The tacos were great before. But these were orgasmic. I haven't overeaten like that in a VERY long time.

We also tried smearing some refried beans in the tacos. I know...I know...not traditional. But not only did it help keep the goodies in, and not only did it take me back to my college days, but it was darned good. So there!

And to think it wouldn't have occurred to me if I hadn't read this blog. Thanks!

Anonymous said...

Ah! I LOVE you! I was raised with Maggi...German mother. I now have eight kids, and a husband, all hooked. We went to restock our Maggi supply the other day and hubbie brings home Jugo Maggi. He keeps insisting it's the same...HA! We decided to prove him wrong. I KNOW my German Maggi, and that ain't it! Thank you for the info, you are AWESOME!
Margie in Oregon

Anjali said...

Yes! I'm so happy about the Maggi love. My sisters and I were obsessed with Maggi when we were young, much to our mother's chagrin. (My dad's Thai, so he fully supported the Maggi cause.) I thought my middle sister was bad because she once put it on pancakes...but then I found out my youngest sister used to steal the bottle, hide under the bed and drink little sips of it when she was a toddler! You can't stop the Maggi.

Anonymous said...

Maggi-holic from London

I always assumed it was the same everywhere, delighted there is still so much for me to discover. I now have the Mexican stuff on order.

For those of you with a "Hot Tooth" I am addicted to what I call Liquid Fire. This is two parts Maggi to one part "Dave's Insanity Sauce" (Available on hundreds of web sites - the tastiest of all the super-hot sauces, with no hint of sugariness or vinigariness to spoil your dish).

Five or ten drops of this turns my granny's blandest roast chicken into a dish fit for a King. A few drops on traditional English Fish and Chips is heaven, likewise roast potatoes or Yorkshire pud.

Anonymous said...

Maggi = LOVE.

My Dad and I use this on all sorts of things: hotdogs, eggs, stews, meats, fish, etc.

My favorite way to use Maggi though (the Manila Maggi) is to add it to soy sauce. YES, maggi on soy sauce.

Maggi seems to "highten" and intensify the flavor of soy sauce. I don't know why--but next time a recipe calls for soy, substitute about 1/8th of the soy with Maggi. Or add a few drops of maggi to your dipping soy sauce.

Bye-bye kidneys :-p

Anonymous said...

Thank you for the definitive Maggi Guide! I agree, the asian store versions just can't hold up to the European ones. Wouldn't you know.. I happened on this page while eating rice with butter and French Maggi. MmmM Big time comfort food.

Other yummy Magi snacks of my youth (ok.. adulthood)
-Eggs and Maggi (already mentioned) But they must be "sunny side up" so I can soak up the yummy egg/Maggi goodness with:
-Bread and butter with Maggi. Toasted is ok, but plain is best.
-Pasta with melted Gruyere Cheese and Maggi
-Xmas/Thanksgiving leftovers (ham or turkey) sandwiches with Maggi.

Anonymous said...

when I was a kid, I eat porridge (plain porridge), with lot of maggi seasoning, and omelet, as breakfast almost everyday.
I never get bored of it.
now I used maggi sauce mostly as extra seasoning for soup.
But since I love maggi so much, since 30 years ago,
I manage to taste maggi made in different factory.
Currently in my country, they sell the maggi made in China.It taste ok.
Few years ago, I have a transit stop in German Frankfurt Main airport.
I buy a jumbo size maggi there.But the taste is very different then the chinese made Maggi.
In fact it is also different then the ORIGINAL SWITZERLAND made Maggi.
Now the best Maggi I ever taste is the one that made in Switzerland.My mother bought this Swiss Made Maggi in Hongkong (back when Hongkong is still a British Colony).
I also try Maggi while I am in USA, few years ago, but the taste is still not as good as the one made in Swiss...

ps: I just pour couple of drops in my hand and lick it clean :) yeah I like it so much.

maybelle's mom said...

We get maggi in India--how does it rate?

Anonymous said...

Maggi (or doop-doop as we called it - the sound it made as you "splashed it" on your food) The German version, has been in my house since I was a baby. It used to be alot stronger and the big thrill was being allowed a drop or two on your finger. Since the days of my youth, I have managed to hook my son's boy scout troup, they now keep it in their travel mess kits, all three of my children (who would always need a refill to take back to college with them) and my Grand-daughters. We always joked that doop-doop is what makes German food taste German.!

Anonymous said...

My name is Cory and I love maggi My mother is from Germany and she came to America back in 1974 with her parents my oma and opa.. And they acually had to switch over to the asian version because here in milwaukee, wi they didnt have the german version over here.. So now my mom tried the german version a few years ago and really didnt care for it because she is now use to the asian version... But we all love our maggi!!!

Anonymous said...

Does anyone know where in London you might find Maggi made in SWITZERLAND?

I'm from Australia but live in London. I'm heading home next week for a visit, and my dad just requested that I obtain some bottles Swiss Maggi (he's a bit obsessed I think). On doing research, and stumbled on this site. Hoping for a response even though the original post was a year ago.

Thanks!

Allyn said...

This is amazing! I am married to a Czech and trying to recreate his mother's soups, which use Maggi. I assumed Maggi wasn't available here and no one would know about it... but apparently I was wrong! Does anyone know where to get it in Mass/NY? I'm not sure if there is a Czech version or if they use the German one... Anyway, this is great!

onigiri said...

Love Maggi:

Best on beaten eggs fried quickly in hot oil or butter, Maggi and sprinkling of coconut sugar...or maple sugar, depending on whether you are in Thailand or New Hampshire...

Speaking of which, all of a sudden, this past month, all the grocery stores in my souther New Hampshire area stopped carrying Maggi. Is there something Is should know?

Anonymous said...

To order the original Maggi Seasoning from Swiss:

http://www.swissfoodstore.com/product/maggi-wurze/

Anonymous said...

Hey, my name is Maggie and I am addicted to Maggi as well. I call it 'my seasoning'. I like to say "Please pass MY seasoning, will you." It annoys my friends.
Try it on a bowl of hot, steamy congee (rice porridge) with a fried egg on top -oh and maybe some chopped green onion. You can thank me later :-)

Anonymous said...

Nice blog~
www.thesmart007.com

Anonymous said...

French Maggi is the best! I tried it 10 years ago in Paris and my family have not had any other soy sauce since! Sure it's the most expensive at $7.50, but totally worth every penny. If you've going to douse your food with sodium, might as well use the finest. Seriously, once you have French Maggi, you'll never go back to the other stuff. I'm actually having a friend bring over a few bottles from France next month.

Anonymous said...

Dude! I love Maggi! I have the Asian Style and the French Style too. I'm so into Maggi, I shoot it like a liquor shot nightly. I make a Vietnamese steak dish that I found on the Saveur magazine website and it is awesome! Thanks for the post my friend. I read your blog and your wives blog all the time. Bon Chance Mon Ami.

Jes said...

Ahhh, maggi sauce, yum. In soups, on fried shrimp, on steak...we definitely had the "big daddy" bottle in my family's house.

Having floated around in health food circles, I've discovered that Bragg's Liquid Aminos (a soy based sauce) tastes remarkably similar, though of course, not as good. Have you ever tried the stuff?

leigh said...

woah best random blog post ever! i'm in sydney, and i this needs an addendum, since i have grown up on australian maggi and know of nothing else. funnily enough, i grew up actually thinking maggi WAS soy since we used it interchangeably, though in recent years, my folks have gone back to a chinese soy which actually took me a few goes to adjust my palate too. i'm happy to send over a bottle of australian maggi for your "research" findings.

e d b m said...

Hi everyone, thank you for the comments. This posting is quite old school, but I am really impressed at the number of Maggi fans out there. I feel like there should be some sort of join-hands-across-the-world Maggi event. Or is that too cultlike???

Leigh, i am very curious about Australian Maggi. I recently watched Bourdain in Sydney/Melbourne and was surprised by the large asian population down there. So it's not a surprise to see that Maggi is used there.

ddark said...

if you add soy sauce to the asian maggi it might taste a little better on chicken.

has anyone put vinegar of an asian maggi? i like adding extra ingredients to the asian maggi.

Romy said...

Here in Switzerland bottles of maggi are sometimes included on tables in restaurants along with the salt and pepper. My grandfather always poured some on the bread that was brought to the table instead of buttering it... delicious!

pendragon said...

Maggi-addicts. Who would have thunk? Well, until my local grocery stores stopped carrying it recently.

NY city conurbation. The center of the universe, greed and money. But no more Maggi in bottles. I tell you, we are going down.

I prefer the German/Swiss/Austrian version. The Asian style is good but a bit too close to Ajinamoto of the region.

Now where am I going to find some real Maggi? The central European style?

fjg said...

Haha... this is an awesome piece!
I've been in search of Mexican Maggi for a cocktail recipe for sometime now. someone told me to hit up my local Seafood City as they had the Asian version... so it's great to come across this and see you took the time to try them ALL out and compare them!

Anyways... next time you find yourself seeking to quench your thirst on a hot day I recommend you make yourself a Michelada... a spicy beer cocktail from Mexico that incorporates Maggi.

recipe...

salt the rim of a glass with coarse salt
squeeze a limon (mexican key lime) in the glass
add:
2 dashes of Worcestershire
1 dash of Maggi
1 dash of Tabasco
(you can also add a dash of salsa picante like Valentina or Tapatio to bring it up a notch)

pour a Negra Modelo or other mex. beer, Bohemia is good too.
and top with a pinch of black pepper.

(special note: be careful not to let the beer pour reach all the way to the salt rim, otherwise it'll react and start foaming over)

enjoy!!!

fjg said...

Haha... this is an awesome piece!
I've been in search of Mexican Maggi for a cocktail recipe for some time now. was told to hit up my local Seafood City which probably has the Asian version... so it's great to come across this and see that you took the time to try them ALL out and compare!

Anyways... next time you find yourself seeking to quench your thirst on a hot day I recommend you make yourself a Michelada... it's a delicious spicy beer cocktail from Mexico.

many recipes abound there and in the US but this is one of the most true to form...

salt the rim of a glass with coarse (kosher) salt
squeeze a limon (mexican key lime) in the glass
add:
2 dashes of Worcestershire
1 dash of Maggi
1 dash of Tabasco
optional - add 1 dash of salsa picante like Valentina or Tapatio to kick it up a notch.

pour a Negra Modelo or other mex. beer, Bohemia is good too.
and top with a pinch of black pepper.

(special note: be careful not to let the beer pour reach all the way to the salt rim, otherwise it'll react and start foaming over -- you can add more beer as you drink)

enjoy!!!

Leon said...

Wow, I never knew there were so many variants!

On a recent trip to Austria, we had the benefit, or should I say the curse, of trying Maggi Wurze in a restaurant in Salzburg, along with half chicken and chips (Halb-Hendle und Pommes). Simply heavenly stuff!

We had to get some from the nearest MerkurMarkt or InterSpar. Yep, found it and loved it, it's perfection on anything and everything!

Since we returned to UK, we struggled to find the stuff at a sensible price. However, Sainsbury's have been dropping the price since we returned, and it's now more than a pound £1 less than it was when we first saw it!

I think there is a bit of a difference in flavour between Austrian Maggi and UK Maggi, but unfortunately don't have the opportunity to A-B. I did try Polish Winary from Tesco, and this stuff, although similar, is very vinegary an thin. Better on chips than anything else.

Needless to say we have a cupboard full of the little bottles, and one stays in my backpack for any savoury meal I may take to somewhere.

Maggi is a blessing and a curse - once you try the stuff, you just can't leave it alone.

Anyone tried Maggi with Heinz Salad cream? It's a sortof hint at German mustard (Senf) that sometimes comes with a pack of cook your own Wurst.

Anonymous said...

I came across your blog on Maggi and was pleasantly surprised to see I was not the only Maggi-fanatic! I miss it! Trying my best to find it here in Israel.

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