Jim in Anchorage Posted January 24, 2011 Posted January 24, 2011 I just started trying this a short while ago. Really seems to help homemade soups. I still haven't made up my mind on things like hamburgers. Interesting to experiment with though.
BuffaloBillsForever Posted January 24, 2011 Posted January 24, 2011 As MSG is a flavor enhancer much like salt it will help boost flavors. I have never used pure MSG before but I do like using Maggi in most soups.
Jim in Anchorage Posted January 24, 2011 Author Posted January 24, 2011 Just checked the label, accent is pure MSG. I do find myself reaching for it more and more when I feel something needs more flavor and don't want anymore salt.
Mr_Blizzard Posted January 25, 2011 Posted January 25, 2011 On 1/24/2011 at 6:25 PM, Jim in Anchorage said: I just started trying this a short while ago. Really seems to help homemade soups. I still haven't made up my mind on things like hamburgers. Interesting to experiment with though. I avoid MSG because it can be a migraine trigger.
ExiledInIllinois Posted January 25, 2011 Posted January 25, 2011 (edited) Wouldn't it just be better to use salt (NaCl) in MODERATION than anything MSG? :unsure: Edited January 25, 2011 by ExiledInIllinois
Chef Jim Posted January 26, 2011 Posted January 26, 2011 We were taught at culinary school that MSG enhances your taste buds so if you cook something that tastes like crap you're going to taste more crap. If you know how to cook and season it's not needed.
Bullpen Posted January 26, 2011 Posted January 26, 2011 Cosmo Kramer orders his chinese with extra MSG.
Jim in Anchorage Posted January 26, 2011 Author Posted January 26, 2011 On 1/26/2011 at 4:18 PM, Chef Jim said: We were taught at culinary school that MSG enhances your taste buds so if you cook something that tastes like crap you're going to taste more crap. If you know how to cook and season it's not needed. Well what if it tastes good but you just want to intensify the flavor?
Nanker Posted January 26, 2011 Posted January 26, 2011 On 1/26/2011 at 9:45 PM, Jim in Anchorage said: Well what if it tastes good but you just want to intensify the flavor? Only if you have good taste to begin with.
Jim in Anchorage Posted January 26, 2011 Author Posted January 26, 2011 On 1/26/2011 at 10:14 PM, Nanker said: Only if you have good taste to begin with. This is about food, not girl Friends.
Nanker Posted January 26, 2011 Posted January 26, 2011 On 1/26/2011 at 10:20 PM, Jim in Anchorage said: This is about food, not girl Friends. Well? I never tried it on them, but - go ahead. Just don't forget to file your report.
Jim in Anchorage Posted January 26, 2011 Author Posted January 26, 2011 On 1/26/2011 at 10:22 PM, Nanker said: Well? I never tried it on them, but - go ahead. Just don't forget to file your report. Bit fishy
ExiledInIllinois Posted January 27, 2011 Posted January 27, 2011 On 1/26/2011 at 4:18 PM, Chef Jim said: We were taught at culinary school that MSG enhances your taste buds so if you cook something that tastes like crap you're going to taste more crap. If you know how to cook and season it's not needed. That means if it tastes good... It will taste better... Then one is going to want to eat more? Hence, a problem with obesity? I agree, MSG should not be needed. MSG is relatively new isn't it? Within the last 50 years or so?
Nanker Posted January 27, 2011 Posted January 27, 2011 On 1/27/2011 at 6:09 PM, ExiledInIllinois said: That means if it tastes good... It will taste better... Then one is going to want to eat more? Hence, a problem with obesity? I agree, MSG should not be needed. MSG is relatively new isn't it? Within the last 50 years or so? In the US, maybe, the natural product - in seaweed - has been used in China for hundreds of years. The extract MSG was first produced in 1907.
Jim in Anchorage Posted January 27, 2011 Author Posted January 27, 2011 On 1/27/2011 at 8:18 PM, Nanker said: In the US, maybe, the natural product - in seaweed - has been used in China for hundreds of years. The extract MSG was first produced in 1907. That was pretty negative[brain lesions?] but I think MSG paranoia runs deep, right up there with fluoridated water.
Nanker Posted January 27, 2011 Posted January 27, 2011 Sorry for that. Didn't read it through, just was searching for a timeline of MSG production for EII - who's search challenged on this InterTubes thingy. Many people have allergic type reactions to MSG - which could be due to a number of factors. It's been used in the orient for centuries though - in its more raw state. The extract was formulated early in the last century and that became a seasoning ingredient in cooking in the US mostly after WWII which is when we noticed it was a part of the Japanese diet. My dad had an unpleasant reaction to it, so my mother didn't use the stuff much. If you don't swell up or get a headache from it, then you're probably fine with using it. I occasionally use it in some things. I think of it as a seasoning somewhat like salt. Bottom line - try it, you might like it. Take note of what your body tells you after you consume it.
Jim in Anchorage Posted January 27, 2011 Author Posted January 27, 2011 On 1/27/2011 at 10:08 PM, Nanker said: Sorry for that. Didn't read it through, just was searching for a timeline of MSG production for EII - who's search challenged on this InterTubes thingy. Many people have allergic type reactions to MSG - which could be due to a number of factors. It's been used in the orient for centuries though - in its more raw state. The extract was formulated early in the last century and that became a seasoning ingredient in cooking in the US mostly after WWII which is when we noticed it was a part of the Japanese diet. My dad had an unpleasant reaction to it, so my mother didn't use the stuff much. If you don't swell up or get a headache from it, then you're probably fine with using it. I occasionally use it in some things. I think of it as a seasoning somewhat like salt. Bottom line - try it, you might like it. Take note of what your body tells you after you consume it. I doubt if most people really know how much MSG they ingest. It's in nearly all processed foods [from chips to Chile]. But I get no allergenic reaction from it, so it's purely a taste issue.
Chef Jim Posted January 28, 2011 Posted January 28, 2011 On 1/26/2011 at 9:45 PM, Jim in Anchorage said: Well what if it tastes good but you just want to intensify the flavor? By sprinkling chemicals on your food? Soon Dean and Booster will be sprinkling it in their bong water.
Jim in Anchorage Posted January 28, 2011 Author Posted January 28, 2011 On 1/28/2011 at 8:55 PM, Chef Jim said: By sprinkling chemicals on your food? Soon Dean and Booster will be sprinkling it in their bong water. By definition salt is a chemical [even "sea salt"-where do you think all salt comes from you morons? ] I think Booster and Dean are more the paint thiner types.
Recommended Posts