If you ' re asking whether you should outright get rid of them , I ' d at least keep one of each . Fuse duplicates into each other to boost their TMRs . Don ' t bother selling them , it ' s a waste <| sep |> I ' m doing iifym and need to have a few beers . Do I reduce from carbs or fat to make room for the beer ? Ain ' t touching my protein ! <| sep |> Man , thedillydallydoos sure are mad that someone didn ' t like being repeatedly called a pedophile by them . <| sep |> Depending on the dish I usually go between fish sauce , maggi and worcestershire sauce for that umami punch . More than often combining at least two of them . And I add it both early in the process when I do my first tasting and in the finishing stage . First to get a sense of how much to bump the umami up , and to see which parts of the rest of the flavor profile it accents or supports the most . and then in the end to balance the dish and get it just right . I usually use fish sauce more in the early stage , and go for worcestershire sauce or maggi in the final stage .