using pre minced garlic means being a bad cook??

op is the true bad cook here

Let’s not be gatekeep-y here. All four of these things can be used to 95% effectiveness (compared with their fresh counterparts) in most recipes.

There’s only one ingredient that should be on this list, and it’s missing. Velveeta.

You forgot shit like “fondor”, the poor natrium glutamate imitation from Maggi. Many cantina cooks also use gallons of Worcester sauce (pronounced “Wooster” btw, and that’s a law)