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Thread: MSG Thoughts?

  1. #11
    I think Brainsausage and Mucho summed up my position pretty well. I don't have any opposition to it, but I try to use umami flavors in the background, if that makes any sense. To answer Andrew, as a home cook/occasional caterer I don't use pure MSG...not because I'm opposed in some way as much as I find other ways to get that umami factor. I have no problems with nitrate in charcuterie either. MSG seems to get more hysteria, but it kind of reminds me of when people get upset to learn that their veggies or starches were prepared using duckfat.

  2. #12
    Senior Member ThEoRy's Avatar
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    I love using hon dashi in broths, fumets, sauces, foams, spicy tuna, marinades etc... Sooo delicious!!
    Starting this harvest I'm a starving startling artist/
    Lyrical arsonist it's arduous spitting this smartest arsenic/

  3. #13
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    SpikeC's Avatar
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    Well I certainly won't be using any STP any time soon!!
    Spike C
    "The Buddha resides as comfortably in the circuits of a digital computer or the gears of a cycle transmission as he does at the top of a mountain."
    Pirsig

  4. #14
    I really appreciate the great responses, it seems that there is a camp that is using unrefined products to add umami to a dish, as noted, mushrooms and tomatoes, cured meat. I always add some anchovies to do the same, especially in my Sunday sauce ( don't tell Nona) just enough that you cannot identify it as itself.
    I was most curious about the refined MSG products like Accent'.

  5. #15

    knyfeknerd's Avatar
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    I'm semi-sensitive to MSG and know quite a few people who have extreme reactions to it, so I try to stay away. I think MSG's had such a bad rap for so long, some people think its the same as LSD !!!
    If "Its" and "Buts" was candy and nuts, we'd all have a Merry Christmas
    -Cleon "Slammin'" Salmon

  6. #16
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    I buy mine at the Asian market (looks like you are buying bags of drugs) and use it in most of my Chinese dishes.
    Was pretty muched raised on it. Worked in a Chinese restaurant as a kid and the chef would scoop the tip of his spatula into some MSG for almost every dish. This was before the "Chinese restaurant syndrome" scare had fully taken effect.

    Here is a link to an article that sums up how I feel about MSG:
    If MSG is so bad for you, why doesn't everyone in Asia have a headache?

  7. #17
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    I don't use MSG in powder form, but I always consider putting in an umami layer in almost every dish and/or every sauce. One of the things about umami is that it can be conspicuous in it's absence, but an abundance of it doesn't always make the dish more delicious. I think that's why several people have mentioned it being best as a background or accent flavor.

    ~Tad

  8. #18
    Quote Originally Posted by ThEoRy View Post
    I love using hon dashi in broths, fumets, sauces, foams, spicy tuna, marinades etc... Sooo delicious!!
    Never heard of it, but I'm very interested. Give us a hon dashi lesson.
    "Too much of anything is bad, but too much good whiskey is barely enough." —Mark Twain

  9. #19
    much more awesomer
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    I think he gave a basic intro in the "Stained Glass Window Sushi" thread...
    Francesco
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