Thoughts?

I tried it out of curiosity a few weeks ago and I couldn't even taste it. maybe I didn't use enough. Idk it didn't have any ill effects physically. That's a lie made up by the white man.

>>8902100
It's nice to use because it's a neutral umami/salt flavor. Now a days I just use soy sauce, oyster sauce, lea & perrins, or just chop up anchovies

msg gets a bad rap cause fat fucks overeat and blame the symptom on the biggest word in the ingredient list. its great to add to stews, broths, or similar dishes in place of salt.

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Superior version

only the weak complains about it
just like how only the weak complains about cilantro

>>8902100
Lazy cooks' cheat to get some semblance of flavor (albeit tainted with a noticeable chemical tang) without bothering to think about and use real ingredients.

>>8902100
They both have the same single ingredient. How do you figure it's better?

>>8902111
I did the same... bought some, added it to some dishes but couldn't tell anything...

>>8902100

I'm a huge fan of it in certain dishes. Imo, its the only way to get the "authentic" American Chinese fried rice taste, when making fried rice at home

>>8902141
If you don't want to impart flavors of glutamate rich ingredients into your dish, there is nothing wrong with using msg. You cannot tell the difference if used properly. "Crutch ingredients" in general are signs of a bad chef.

MSG molecule is identical to its naturally occurring form.