>start secretly adding a pinch of MSG to my usual cooking. >no noticeable difference in taste

>start secretly adding a pinch of MSG to my usual cooking
>no noticeable difference in taste
>everyone starts commenting how moreish the food is and eats until they're uncomfortable
I see.

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  1. 1 week ago
    Anonymous

    Watch Best Ever Food Review. 10 bazillion fricking asians can't be wrong. They're in the middle of the vietnamese jungle or on top of the Himalaya's or some shit and everyone's using MSG.

    • 1 week ago
      Anonymous

      What about Asians? I'm not Asian. Asians can't properly break down acetylaldehyde resulting in red flush, I can. Asians are lactose intolerant, I'm not. We're talking millennia of genetic separation of dietary gene evolution.

      • 1 week ago
        Anonymous

        The point I'm making is that msg appears to be used everywhere in eastern asia. It can't be easier to acquire, than salt, but everyone is using it - even in places that are way, WAY off the beaten track.

        • 1 week ago
          Anonymous

          The point I'm making is that Asians have genetically evolved to match their diets. if I ate as much soy sauce per day as the average Asian, my head would swell up like a balloon until I got an aneurysm.

          • 1 week ago
            Anonymous

            So what you're saying is, Asians are the master race who can eat glutamate rich meats all day long while your poor white belly can't handle the same?

            At last I truly see...

            • 1 week ago
              Anonymous

              White people can eat msg just fine. The dietary things that asian people have specifically evolved are mostly related to seaweed, like how japanese people can digest raw seaweed because they have the stomach bacteria for it but us filthy gaijin do not

            • 1 week ago
              Anonymous

              I just said they have genetic advantages to certain diets. That's not superiority unless you look st a single feature, in a vacuum, devoid of all context.

          • 1 week ago
            Anonymous

            MSG is only like 50 years old, being able to drink milk goes back thousands of years

        • 1 week ago
          Anonymous

          What does that have to do with anything? Just because a lot of people use something that doesnt make it superior to anything else. Everyone in France uses salt even though they can easily acquire msg but that doesnt mean msg is bad either.

          • 1 week ago
            Anonymous

            The French also use a lot of naturally umami rich ingredients in their cooking. They don't need a synthetic umami powder because their food is already incredibly umami.

            • 1 week ago
              Anonymous

              Actually in home cooking the average French cook is using stock pot or seasoning type products

    • 1 week ago
      Anonymous

      >10 bazillion fricking asians can't be wrong
      Spoiler alert: they are

    • 1 week ago
      Anonymous

      i hate that balding bandana wearing frick

  2. 1 week ago
    Anonymous

    Do they secretly put this in snack food and fast food?

    • 1 week ago
      Anonymous

      It’s right on the label

      • 1 week ago
        Anonymous

        Frick. I don't think I've seen it listed much, but perhaps I am totally wrong or it is labelled as something else

        • 1 week ago
          Anonymous

          Usually it’s near-ish to the bottom but yes it’s in Doritos and basically all junk food because it’s tasty and because it makes you crave more

    • 1 week ago
      Anonymous

      Yes all the time. To get around labeling they’ll often use celery salt, celery seed, celery juice, hydrolyzed vegetable protein, yeast extract, etc. there’s a lot of ways to add glutamates that get around labeling with “msg”. Plus it’s just naturally in shit like tomatoes and cheese

  3. 1 week ago
    Anonymous

    If you really want to get good at using msg combine it with foods high in guanylic acid, or inosinic acid. They act as potentiators making the umami/savoriness something like 10x more noticeable.

    • 1 week ago
      Anonymous

      which foods are high in these acids?

      • 1 week ago
        Anonymous

        Dried mushrooms like shiitake and porchini are high in guanylate

        Meats and fish are high in inosinate.

        • 1 week ago
          Anonymous

          thanks anon

        • 1 week ago
          Anonymous

          Got a bottle of dried mushroom flavored msg
          i think it's a placebo, i don't taste a difference in anything

          • 1 week ago
            Anonymous

            It absolutely is not a placebo. If you want to properly test it out make some dashi from scratch.

            After steeping the kombu taste the broth. Then taste the broth again after steeping the bonito.

            The difference is remarkable, and enlightening.

            Take your dashi, add powdered beef gelatine to it, reduce it down by 50% and simmer it with sweated shallots, rosemary, garlic, and the pan juices from your steak then serve it on top of your well seared steak with some short grain rice. You'll shit your pants it's so good.

  4. 1 week ago
    Anonymous

    >moreish
    pardon?

    • 1 week ago
      Anonymous

      Moopish

    • 1 week ago
      Anonymous

      *Moorish.

    • 1 week ago
      Anonymous

      >(of food) having a very pleasant taste and making you want to eat more

  5. 1 week ago
    Anonymous

    Where the frick did the "MSG Bad!" meme even come from?

    • 1 week ago
      Anonymous

      Some doctor in the 60s wrote a letter to a journal suggesting there was a thing called “chinese restaurant syndrome” where he got headaches after eating at chinese restaurants because of something in the food, possibly salt poisoning, or possibly because of msg. It was most likely a hoax/racism thing. This was reignited in the 90s because of some research about msg toxicity that showed you could develop adverse symptoms if you ate huge doses of it (like 3-5 grams on an empty stomach). This research was picked up by the media at the time which was beginning to move to the modern cable news/24 hour format cycle so it was on all the time but stories lasted much longer because it was still kind of a new format so the “msg bad” thing was parroted for awhile. So now we have a generation of people who truly believe it causes headaches and asthma and shit (it doesn’t) and american chinese food is forever inferior and bland because some shithead crybaby doctor couldn’t handle his kung pao tofu and decided to write the new england journal of medicine over it

      • 1 week ago
        Anonymous

        3-5g is not a "huge" dose. A level teaspoon of salt is like 6g, and for many dishes you can easily double that or more. If you're replacing salt with MSG in food prep, you will hit and exceed this alleged "huge dose" basically instantly.

      • 1 week ago
        Anonymous

        The whole farce got moving in the mid-80's. My mom flipped out, because I had asthma and she had migranes, so we couldn't use msg or order chinese food or other ridiculous shit. It gave me great pleasure, to point out to her, that she'd been using Goya "Sazon" seasoning, the whole time and it was basically MSG.

      • 1 week ago
        Anonymous

        It wasn't racism. It was a doctor shitposting and it got out of hand. Kind of like Pepe or the OK symbol.

      • 1 week ago
        Anonymous

        As I recall he was a gay too. As in, literally homo.
        Or maybe that was another food critic who raised a similar uproar

  6. 1 week ago
    Anonymous

    I have expired msg. I pour a randumb amount of it into the rice cooker with the seasonings. I don't think it's making my food taste or feel better. Does it matter it's expired? I want it to make my rice go down easier since I've started eating a gut busting volume of rice every day.

  7. 1 week ago
    Anonymous

    >how moreish the food is
    Do you want to try that again, but not as an ESL?

    • 1 week ago
      Anonymous

      Do you?

      • 1 week ago
        Anonymous

        Utterly idiotic fake fricking word. No white person has ever said that.

        • 1 week ago
          Anonymous

          Pajeets are well-known to use words that appear in dictionaries that no one actually speaks. It's a pretty clear sign of being an ESL. It's called a shibboleth (look that one up)

          Here I checked another one for you.

          • 1 week ago
            Anonymous

            >ESL coping and seething
            No amount of pages will ever whiten your hands.

          • 1 week ago
            Anonymous

            >ESL coping and seething
            No amount of pages will ever whiten your hands.

            Average dord enjoyer

          • 1 week ago
            Anonymous

            Damn I want a cope

        • 1 week ago
          Anonymous

          Nah, it's in second season episode one of peep show when super hans starts smoking crack. He says "this crack is really moreish"

          It's a British Expression these days.

      • 1 week ago
        Anonymous

        Pajeets are well-known to use words that appear in dictionaries that no one actually speaks. It's a pretty clear sign of being an ESL. It's called a shibboleth (look that one up)

  8. 1 week ago
    Anonymous

    I'm Asian and everyone in my family is convinced that MSG is terrible but the only time they complain about it is after eating at a Chinese restaurant
    Meanwhile they eat all kinds of western snacks which have MSG in the ingredients list and use soy sauce which not only is soy sauce i.e contains MSG by default but is supplemented by extra MSG
    God these people are so fricking dumb

    • 1 week ago
      Anonymous

      I curl up a fist inside whenever I hear my mom moan about how she's sensitive to MSG and it gives her headaches or some shit. No mom, you probably just don't like the food, be honest.

  9. 1 week ago
    Anonymous

    the two secret spices I add to every meal for my guests: a pinch of MSG and just a hint of dried psilocybin mushroom powder

  10. 1 week ago
    Anonymous

    IDK, I've used MSG and haven't noticed much difference. It's just slightly more savory and salty salt, yeah that can be really tasty but it's not magic and can easily be replicated by just adding more salt/more umami stuff in general.

    • 1 week ago
      Anonymous

      That's what I mean, there's barely any perceptible difference as the person cooking the food, but it seems to be practically hypnotic on the people eating it.

  11. 1 week ago
    Anonymous

    if i add msg to my jizz will it taste meatier

    • 1 week ago
      Anonymous

      Try it and report back.

    • 1 week ago
      Anonymous

      Nah just moorish.

      • 1 week ago
        Anonymous

        I wouldn't think the moor's come tastes different but I will defer to the expert

  12. 1 week ago
    Anonymous

    >i would describe this dish as forklike, yes, i quite like forking it into my mouth

    • 1 week ago
      Anonymous

      Yeah, that's basically every food descriptor.

  13. 1 week ago
    Anonymous

    it's good because you can reduce the table salt to 1/3 in soups by adding some msg and people think it tastes just as good

    sprinkling it on everything like the foodtubers is a meme thoughbeit

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