For some relatively economical and easy smokey meat, make kahlua pork. You just throw a pork butt into a slow cooker / crockpot with salt and liquid smoke and let it cook all day.

I know I have months of craving fleshy blood soaked cow-meat. Or just generally bloody flesh meat. This sounds so fucking weird. What I mean is, I don’t eat meat like ever, it’s expensive and not that tasty. But sometimes I have the desire to eat it and it doesn’t go away so I keep eating stuff because I hope I can reassemble the taste and make it go away.

But u also feel that craving for the “umami” genre, I usually wake up at night and have to feel the organic foods, that’s when I wish I had mushrooms. I usually end up eating a cheese 🧀.

But sometimes, I wake up at night and I REQUIRE the sweet genre, specifically the chocolate sub-genre, but not just any chocolate, I need one that doesn’t exist, it has a distinct taste that I cannot describe.

OR I require something brewy, like a soup or similar, something that has been brothed and sitting in a hot container for very long. I have had this craving for many months now. I CANNOT MAKE GOOD SOUP. THE SOUP I WANT DOESNT EXIST. I am going mad because of this.

Offals or variety meats, you know them from Turkish street foods, also my mom cooks me some rice with offals

Abi, I was about to mention you’re probably suffering from gurbet :D

I get obsessions over specific foods, but there isn’t any rhyme or reason.

I crave Giardiniera all the damn time. At night I eat a bunch of it with a couple of beers, but I think about eating it all day long.

Once in a while, particularly in hot summer evenings, I get an overwhelming hankering for anything acidic, preferably a drink. It’s probably related to sweating a lot and losing electrolytes. Annoyingly, since my fridge is stocked sparingly and I don’t typically consume fizzy drinks, I have to resort to munching on whatever is there: pickle juice if I’m lucky, or straight up diluting citric acid or vinegar if I’m not.

Regarding your situation: soy sauce is pretty much prescribed to you. Try also Worcestershire sauce, you’ll only need a few drops of it — goes well with leafy salads. But don’t go for cheap varieties, or it’ll be mostly vinegar: get Lea & Perrins, Henderson’s, maybe Heinz (but the latter seem to generally lean on vinegar lately).

Look also into relishes/sauces/stews/preserves made with sauteed vegetables, popular in South and Eastern Europe: e.g. lecho, ratatouille, ajvar, lyutenitsa, sataraš, peperonata, piperade. Particularly preserves made with variously prepared eggplant, like pindjur; or with roasted beans. If you’re lucky, something like this might be sold in supermarkets where you are. These dishes are typically quite savory.