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Old 02-22-2007, 04:23 PM   #1
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My son works as a japanese chef at one of those restaurants where they cook the food at your table and crack all those terrible jokes. He loves it! However, the restaurant recently changed hands and the new owner doesn't want to use MSG in the soup any more. I now have a 5 gal bucket about 1/4 full of MSG. Haven't a clue what to do with it. No one in my family seems to have reactions to it from eating at places where it used. So how do you cook with it and how long does it keep?

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Old 02-22-2007, 04:26 PM   #2
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It keeps forever. Store it just like you would store salt. Use it (almost) as you would salt. Sprinkle some into soups and stews or on just about anything that you like. After a little experimenting you will see what you should and should not use it on.
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Old 02-22-2007, 04:33 PM   #3
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A sprinkle at a time, it should last you into the next decade. I'd toss it.
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Old 02-22-2007, 04:34 PM   #4
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Quote:
Originally Posted by Candocook
I'd toss it.
I will take your then.
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Old 02-22-2007, 04:42 PM   #5
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Start with small spinkles ....
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Old 02-22-2007, 04:46 PM   #6
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Thanks! I guess I'll try some soon. I need to find another container for it to get the big bucket out of my pantry first!
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Old 02-22-2007, 05:57 PM   #7
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What does it actully do for a recipe ? Have never used it.
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Old 02-22-2007, 06:01 PM   #8
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It is a type of salt. Just as the salt you are used to is used as a flavor enhancer, so is MSG. It give food that lip smacking sort of taste. That is the best way I can describe it.
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Old 02-22-2007, 07:06 PM   #9
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Quote:
Originally Posted by GB
It is a type of salt. Just as the salt you are used to is used as a flavor enhancer, so is MSG. It give food that lip smacking sort of taste. That is the best way I can describe it.
Thanks GB, never knew too much about it !
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Old 02-22-2007, 07:13 PM   #10
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Make a baked potato and sprinkle a little on it. That will give you a good idea of what it will do for food.

It is great stuff. It's really too bad that so much of the population is scared of it.
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