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post #61 of 65

I'll take that natural occurring glutamate my body produces..... along with a side of naturally occurring sugar and throw in  some naturally occurring salt .....Thank-you

 

no condiments

 

thanks ...really no thank-you

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post #62 of 65

don't you think that's kinda self righteous and full of BS gypsy? it's highly unlikely anyone on this site or anyone in modern society is taking in only naturally occurring salts and sugars, and I suppose MSG as well considering its in most mass produced foods.

 

Personally I think Salt, Sugar, and MSG are awesome. It' s one thing if we own a food corp. and pour the stuff into food that would otherwise taste like crap and oxides; that's an example of a faulty moral compass and an excellent bottom line. For us though I think the most important thing is for food professionals of the small scale like the restaurant, catering, whatever else chef have an understanding of these products which can be described as expert. The sooner us low level entrepeuners start understanding in an expert fashion what we are putting in our food the easier it will be to convey that to our friends and family and customers so that the message gets across in a "blue grass" fashion

post #63 of 65

I think I'll stick to fleur de sel and freshly ground pepper.

 

post #64 of 65

It may come as news to all you biochemists contributing to this thread, but a "glutamate" of nearly any sort, including a glutamic acid, plus "sodium" is not the same as monosodium glutamate. 

 

Also, even though sodium is one of the atoms in the sodium-chloride molecule which makes up ordinary table salt -- sodium is not salt or even a salt, it's a metal. 

 

BDL


Edited by boar_d_laze - 6/16/10 at 2:06pm
post #65 of 65
Quote:
Originally Posted by mike8913 View Post

don't you think that's kinda self righteous and full of BS gypsy? it's highly unlikely anyone on this site or anyone in modern society is taking in only naturally occurring salts and sugars, and I suppose MSG as well considering its in most mass produced foods.

 

Personally I think Salt, Sugar, and MSG are awesome. It' s one thing if we own a food corp. and pour the stuff into food that would otherwise taste like crap and oxides; that's an example of a faulty moral compass and an excellent bottom line. For us though I think the most important thing is for food professionals of the small scale like the restaurant, catering, whatever else chef have an understanding of these products which can be described as expert. The sooner us low level entrepeuners start understanding in an expert fashion what we are putting in our food the easier it will be to convey that to our friends and family and customers so that the message gets across in a "blue grass" fashion



Well I am entitled to my opinion.....

and what I consider safe to ingest and to feed others ...am I not?

 

My feet are firmly planted in mid air
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My feet are firmly planted in mid air
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