jabbur
Master Chef
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?