Fesshole 🧻I'm Italian and my husband's not, and for years his gnocchi got more praise from dinner guests than mine. It made me feel inferior. Today I learned he's been secretly adding MSG to his gnocchi dough, like he's in a food competition, to undermine me.
Seiðr
Loohoosaher@Illuminatus captain bastard maybe
scy
Bez Lightyear@fesshole Michael Schencker makes good pasta?
GJ Groothedde 🇪🇺@fesshole Brits don't appreciate pasta when it's done properly anyway. Just give them their overcooked "spag bol" already.
John McFarlane
@JSAMcFarlane @fesshole I'm deaf. What's the podcast about? 😊
@Eetschrijver @fesshole it's a comedy podcast featuring an interview with a British politician who campaigns against the modern trend of simmering bolognese sauce for a long time. It's very silly. (I think Spotify generates a transcript but it's not very accurate.)
@JSAMcFarlane @fesshole Thanks! Sounds hilarious!
@fesshole I find once you've cooked with msg yourself its flavour becomes unmistakable.
I used to love it but now that I can spot it among the other flavours it feels cheap
Arik@fesshole at the risk of being controversial, I don't see any problem with MSG. I use it all the time when I cook, it enhances the flavour of many savoury dishes.
You describe it like a performance enhancing drug for food. What's so wrong with it?
David Bridger@pq1r MSG isn't great for everyone. Gives me stomach cramps and I could shit through the eye of a needle.
@DavidBridger thanks for that description. You must be a part of a tiny minority sensitive to MSG, and indeed there are many foods and food additives that some people are sensitive or allergic to.
That doesn't make it bad, just like people with a peanut allergy don't make peanuts bad.
@pq1r Fair comment. Estimated proportion of the human population intolerant of MSG is 1%. Cooks using it indiscriminately might want to think about warning diners in case any of them are among those 80 million people.
@DavidBridger that's higher than I thought, and in the same order of magnitude of peanut allergy or tree nut allergy.
I did try to find information about the prevalence of MSG allergy or sensitivity without success - what's your source?
@pq1r Found a few mentions of the 1% mark, while this 2024 article from the Harvard Medical School says under 1%, but I figured it's a reasonable number to go on: https://www.health.harvard.edu/diet-and-nutrition/monosodium-glutamate-msg-what-it-is-and-why-you-might-consider-avoiding-foods-that-contain-it
Matt Palmer@fesshole to be fair, it does kinda sound like he was in a food competition with you.
Toilet full of bugs@fesshole MSG is so good. You should try using it.
@ephemeromorph @fesshole I use Italian MSG. It's better known as Parmesan cheese.
AutistiCritic@fesshole Isn’t this the premise for that brand of fresh pasta’s TV ads? 🤔
Sir David Nielsen@fesshole using spices when cooking isn’t cheating, it is expected. You are overreacting.
Fabio Tavano@fesshole I’m italian, and a tad ignorant, what is MSG?? 🫣
Account has movedMonosodium glutamate, the same thing that gives Parmigiano, Grana, etc their umami feel.
@alessandro @fesshole yes but in Parmigiano it’s induced by the production process non added from the start. Yes it’s the same but…it’s not the same!
Sure, but it can also be bought as an ingredient. It looks like salt (I guess it technically is one). There's also liquid versions - I have a little Maggi dropper bottle. It may seem strange to add it separately but you'd be very surprised how common it is with restaurants...
As for it being the same or not, that's more of a philosophical question. Chemically it's identical.
@alessandro @fesshole I agree, but would you call (and pay like) Parmigiano some cheese with a sprinkle of MSG?!
Hannu Karponiitissa@grabbi_it monosodium glutamate, glutammato di sodio 
@jussi gesù! This is japanese restaurant territory… 