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Posted
  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.

Posted

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.

Posted
  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?

Posted
  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.

Posted
  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.

Posted
  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?

 

 

 

 

Posted
  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.

Posted

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.

Posted
  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.

Posted
  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. :wallbash:

Posted
  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. :wallbash:

By definition salt is a chemical [even "sea salt"-where do you think all salt comes from you morons? :wallbash: ] I think Booster and Dean are more the paint thiner types.

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