Can somebody tell me why do Swiss people add Aromat to everything they cook? Hehe

Does this also exist in your country?

Have you tasted Swiss food without Aromat?

Because they can't cook?

Hahaha no I haven't. That's a great answer )))

MSG and UHT milk. I don't get it.

For a nation that prides themselves in dairy products, they dish out UHT creamer like confetti and give you funny looks when ask for fresh milk.

You all will never be inivited to dinner at my home! Just sayin'

I have heard of someone carrying around Aromat in her handbag

As an Australian, I can vouch for almost everything tasting better with tomato sauce.

[QUOTE=Liverbird;1121946] SECOND THAT.....not to mention, bouillon cubes used to season everything -
result -
carrots, potatoes, broccoli - all tastes the same

Do you also have toothpicks in the middle of the table?

They don't (at least in this part of the country).

Tom

Yes, of course!

Don't have any Aromat, though, but always chiles and garlic available (dried and fresh).

Tom

I've never observed Aromat in use either at the home of my m-i-l nor the home of my b-i-l... in fact, the first time I even had opportunity to try it (other than buying it myself ) was when I had dinner at the home of an American friend.

I used some on something, can't remember what... the flavor reminds me of granulated chicken bullion. Not half bad sprinkled on some mashed 'taters or steamed veggies!


Meanwhile though, my mi-l DOES "doctor" veggies when she cooks them, green beans frequently sauteed in olive oil with some "speck wurfli" (bacon pieces) and fresh garlic. Very tasty! She's also done some "shaved" zucchini dish with Italian seasonings that was quite tasty as well. (I've had other veg with her as well, just those two are most memorable right now)

On the other hand, there is me who thoroughly enjoys simple steamed veggies with maybe a tad of butter when served - hubby barely chokes it down like that so I've taken to adding a portion of a cube of veg bullion so he'll eat it with less complaint.

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I would advise everyone to not touch the stuff. I think the second ingredient listed is MSG; it is not the ingredients themselves in Aromat that add flavour to dishes, it the MSG that enhances the existing flavours (or not) in food.

I personally believe that MSG should be univerally banned as a poisonous substance - I am actually allergic to it, as is my mother.

However Mimi hit the nail on the head above - the overall quality of Swiss food should be improved by using good, fresh produce and the correct seasonings, so that there would be no need to add artificial flavour enhancers such as Aromat to food.

Aromat exists in my home country (Holland). I didn't know they had it here so when I moved here I took a years supply with me like carrying water to the sea

Just becuse you're allergic to something doesn't mean it should be banned.

Most of the food I ate in China probably had MSG on it. It's either that or loads more salt; so I'll stick with the MSG!

I've got all the essentials:

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C'mon a little bit of Aromat here or there doesn't hurt.

That is not what I said. I belive that it has a detrimental effect on health due to the fact that it causes imbalances in the endocrine system function, disabling normal appetite regulation and causing consumers to keep eating more food. Hence the Chinese food syndrome.

Aromat is virtually MSG in its pure form....ugh. To be avoided at all costs. The amazing thing is the amount of Swiss restaurants that actually leave it on the table with the salt and the pepper....

Can one of the resident Americans please explain to me (a European) what MSG is and why I should be obsessed with it ?