Kitchen Bouquet

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just darkening

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Eta I dont use it.

Sure, it's for color more than flavor. But we eat with our eyes, and I keep a bottle on hand to "correct" the color of certain dishes. I've made gravies, gumbos, etc that tasted spot-on, but were a bit on the blond side. A few drops can make a beef gravy deeper & darker looking....and we know that some ppl will judge a dish by appearance and not really taste it b/c they prejudge the looks. Practically every commercial roast beef poboy you encounter is made with a hit of KB......roast beef can easily be made tender & delicious without achieving the mahogany brown people expect.

I have abt 36 different gel food colors in my pastry/candy cupboard, why not a little caramel coloring in my savory seasoning cabinet?

I have me a buddy that buys a gigantic fat on 2" sirloin, slathers it with kitchen bouquet and salt, grills it super hot and fast, cuts it into chunks and serves it buffet style. . The end result is black and bloody chunks of salty red meat. It's pretty awesome.

Pepsi made a clear Cola (not brown) and it crashed and burned.

Kitchen Bouquet has its place as an agent to darken a gravy or sauce that is not dark enough. The taste is negligible but if you want to say it adds flavor, then that is fine.

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just darkening shite

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Just to darken a gravy. That's about it.

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Is it the same as sprinkling tony's on crawfish after the boil

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Well no. Putting seasoning on boiled crawfish post boil is not due to under seasoned boiling water, it's so that you get actually seasoning on your mouth and the flavor of it as you suck the head or pinch the tail/claw with your teeth to pull the meat out. And no one I know use's Tony's for this. It's typically swampdust or whatever seasoning they actually have in the boil.