MSG has become my litmus test for figuring out who really gets cooking and who's a poser. If you think MSG is bad or doesn't improve certain dishes, you're a poser.
I'm sure there are fakes in Asia but I have family abroad and noticed there are some bottles with red caps and some bottles with yellow caps and they taste different, so I kind of lazily looked into it and found out that Maggi indeed has different recipes for different geographies, but that's about all I could find
Squid-brand fish sauce is the same
If you're in a place with a southeast Asian population it's premium, if you're not, you get the trash version
I was cooking at church with a guy who was a chef in the 80s who thought this shit was the literal devil. why does literally every Asian household have a packet of this stuff then?
Asian cultures don't have a moronic religious system that declares every pidldy little thing nobody in their right mind cares about to be gigasatan evil.
Japanese food, you know... it's highly overrated... in my opinion. Michelin went there and handed out 3 stars like they were popcorn, and why? Because of a morbid fascination with the Orient? It's highly illogical, when I earned my 3 stars there was a set method to reaching 3, you had to have put out high quality food and a high quality service for years on end before you could achieve the 3rd and you know something, by just handing out 3 stars everywhere these days all they have done to continue to damage their reputation, they are after all, a tyre company first and foremost and I say, stick to tyres. I have spoken to Japanese chefs in Japan, which I have been to, and you know something? All their best chefs, in my opinion, were all classically trained in the French method, they are Chefs who learned from the great men of France, not from the Japanese. What I don't like however is when I go to a Japanese restaurant, high quality restaurant, supposedly fine dining and I go in, I am seated and the man there is explaining the food I am about to eat, how to eat it, why it is supposed to be amazing, no choice just his however many course 'experience' and spending more time trying to sell me on his dish than having me eat it. That's not food... that's not dining. In my opinion, the food should speak for itself, the customer should have the choice in what they wish to eat and I like a big portion, who doesn't? Cuisine should be simplified not a big song and dance. Good food. Done right. It's that easy. Nothing upsets me more than having a dish presented so pretty but the taste... bland. And you know something? Let's stop with this umami business. Umami, what does it mean? Savoury, are we going to pretend the Japanese invented savoury food? Really? People have been eating food for thousands of years and couldn't explain the taste until the Japanese invented a word? Nonsense.
Come to Hunan Parace. 100% MSG free!
Too much flavor for whito piggu.
America really uses corn for everything, huh?
I got mine homie
We already have parmesan.
um but headaches?
How about you give me some head ytboi
>um but headaches?
Fake and gay
MSG makes savory things better, what is the MSG of sweet stuff?
Salt
Cinnamon
Vanilla extract and you know it.
Neohesperidin Dihydrochalcone
milk, butter
(dairy does contain MSG btw)
So does cocaine.
If you need to add this to your food to make it tasty, you're probably eating goyslop.
oo mommy :3
>poison
>poison japan
literally every youtube white guy cooking channel is shilling for MSG as a cheat code for [insert asian recipe here]. this isn't 1994
MSG has become my litmus test for figuring out who really gets cooking and who's a poser. If you think MSG is bad or doesn't improve certain dishes, you're a poser.
Isn't it only "all natural" libtards that seethe about this?
MSG is a staple in Swiss cuisine. And any other countries that Maggi has spread to in the meantime.
Aromat, which also can be found in pretty much every Swiss kitchen, also is basically salt with MSG.
Maggi seasoning is made differently for different markets
The color of the cap is part of the product code but I haven't figured it out completely
Well, from what I've heard (I hear quite a lot), there are some fakes in circulation in the US that are made in China.
Apparently it does ruin every meal that it is added to.
I'm sure there are fakes in Asia but I have family abroad and noticed there are some bottles with red caps and some bottles with yellow caps and they taste different, so I kind of lazily looked into it and found out that Maggi indeed has different recipes for different geographies, but that's about all I could find
Squid-brand fish sauce is the same
If you're in a place with a southeast Asian population it's premium, if you're not, you get the trash version
same goes for aromat
digits, I choose to believe
I don't actually know about Aromat. Who even uses it outside of Switzerland?
I dunno, like a dozen countries
Really? I guess then Europe is ok with MSG. Also mexiko.
I see it in Mexican markets
How is it different from potato starch or wheat starch?
Uh, in every way? It's more similar to salt than it is to flour.
I was cooking at church with a guy who was a chef in the 80s who thought this shit was the literal devil. why does literally every Asian household have a packet of this stuff then?
Asian cultures don't have a moronic religious system that declares every pidldy little thing nobody in their right mind cares about to be gigasatan evil.
islam tho
Japanese food, you know... it's highly overrated... in my opinion. Michelin went there and handed out 3 stars like they were popcorn, and why? Because of a morbid fascination with the Orient? It's highly illogical, when I earned my 3 stars there was a set method to reaching 3, you had to have put out high quality food and a high quality service for years on end before you could achieve the 3rd and you know something, by just handing out 3 stars everywhere these days all they have done to continue to damage their reputation, they are after all, a tyre company first and foremost and I say, stick to tyres. I have spoken to Japanese chefs in Japan, which I have been to, and you know something? All their best chefs, in my opinion, were all classically trained in the French method, they are Chefs who learned from the great men of France, not from the Japanese. What I don't like however is when I go to a Japanese restaurant, high quality restaurant, supposedly fine dining and I go in, I am seated and the man there is explaining the food I am about to eat, how to eat it, why it is supposed to be amazing, no choice just his however many course 'experience' and spending more time trying to sell me on his dish than having me eat it. That's not food... that's not dining. In my opinion, the food should speak for itself, the customer should have the choice in what they wish to eat and I like a big portion, who doesn't? Cuisine should be simplified not a big song and dance. Good food. Done right. It's that easy. Nothing upsets me more than having a dish presented so pretty but the taste... bland. And you know something? Let's stop with this umami business. Umami, what does it mean? Savoury, are we going to pretend the Japanese invented savoury food? Really? People have been eating food for thousands of years and couldn't explain the taste until the Japanese invented a word? Nonsense.
How does this work out in the all Israeli line?
That's a fricking lot of text.
also, look at that donkey
But the UMAMI