Any recollection of what the obscure ones you had were?
I don’t know how many varieties are really an option from the grocery store. Farmers markets are probably better but I didn’t realize how many options there were or how different they can be till I started growing them. Definitely recommend slicer varieties for sandwiches but honestly they have been my favorite for everything.
I recently bought some msg. Tasting it by itself reminds me of tomatoes - like a tomato with no sugar and no juice. Haven’t really used it at all yet but based on that I might try mixing it with mayo or even just sprinkling it on a sandwich (with or without tomato on it).







Have you made many sauces from scratch? Certainly a difference between sauces intended as sauce (enchilada sauce) VS those that are condiments (hot sauce). In those examples the line is fuzzy and water is a factor but not the only one.
I suppose you could try adding water to soy sauce but I doubt that would result in a satisfying sauce. I would make another sauce and add soy sauce, hot sauce, mustard, or other condiments to it for flavor but at that point you aren’t really making them less potent because you are actually just making a new recipe with the condiments as an ingredient.