Kittster, you can not defend that statement because it's against common sense and any sense. That's why you prefer to say "oh you FD you're just dumb you dont understand"

You can only defend it if you have to for professional reasons. Just like you could find an excuse for HCF in food and MSG and BHA and BHT, propyl gallate, or the beautiful food dye Yellow #6 (Sunset yellow) etc...

umami - you can always have it and this is how it should be , by mixing certain foods and this is how it's been done since ever until the molecule was isolated and produced and makes big $$$ for the industry but a lot of harm for our health.

the usual mix for umami- shrimp paste, oyster sauce,garlic,ginger, white pepper ,tomato paste , seaweed .. and you're done.. no need for Vetsin

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“Let's just say I was testing the bounds of reality. I was curious to see what would happen. That's all it was: just curiosity.”jm

Marton yes dear. What a good champ you are

Kittster is having a laugh now but she wont tell you she'll even like your comment.

Ato, I'm really sorry you have a problem in processing this information.

I can use hydrolized keratin, glitter, parabens, .. But that's not food. Food is essential . And children dont need dior day cream and you will not give it to them.
Food is affecting everyone.

Kittster, when we had a simposium in Strasbourg we had prof.Dr Robert Lustig (from UCFS and a guy who fights a lot against this madness) and some people from the EU food regulators. Many people from the "lab" industry were invited no one showed up. But this does not mean the "lab" people have the monopoly on truth just like they do in the big business.

k_ e , have a look at how each time I listed HFCS

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“Let's just say I was testing the bounds of reality. I was curious to see what would happen. That's all it was: just curiosity.”jm

And I'm terribly sorry that your BS sieve is about effective as an ashtray on a bicycle.

I think you seriously might want to consider taking a break from the Internet for a while. How much time do you spend here each day, so desperately trying to prove yourself right and everybody else wrong?

I was on the phone and couldnt type back Pancakes

Really dont know, maybe the same as you? we're crossing each other often here In case you have some other advices come around and fold my laundry that'll be useful

I could stop opening this tab in my browser but I cant miss the joy of finding out how adults in this era can even try to justify something like MSG, it's like defending a drop of cyanide in your drink , does not have any purpose only harm but it'll stimulate your brain (more) !?

Usually with teens this is the case where they want to defend mcdonalds,kfc,burgerking etc.. so they're like "yeah yeahhhh yeaaaah I want my MSG, let it rock me" .. but then again it's normal.

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“Let's just say I was testing the bounds of reality. I was curious to see what would happen. That's all it was: just curiosity.”jm

And powdered onions/garlic/celery/summer savory/thyme aka čubrica. I've cooked with that for eons, yum.

I doubt it, honestly. It's the price of food here. Somewhere else - food is one's right. Here it is a treat.

When you consider the earnings of a Lidl cashier, 4300 a month, I don't think food is out of kilter, more affordable than France v earnings. It's restaurants that are crazy expensive as you have to pay all the staff high salaries.

For sure. But I don't think it's just money. I feel like there is less glutony. Maybe I am wrong. Eating out all the time wouldn't be something I'd do even if I could - cooking is creative and I need it. Tastes better than restos.

Just for the record, food plus nonalcoholic beverages are 12% of the statistical monthly budget.
Restaurants and hotels together are 7%.

Somewhere else - food is one's right. If you have previously agreed to sprinkle it liberally with Aromat

Here it is a treat. Not necessarily

Restrict yourself to the half plate exotic salad with young spinach leaves, mango and feta cheese

So have you stopped eating MSG containing Tomatoes and cheese?

As an aside I have never understood why people believe eating "natural" foods that are full of bacteria is somehow better than using products produced in a sterile factory environment.

You claim sugar from sugar beet is "natural". Did you ever look at the sugar production process where the beet juice is treated with lime; a white caustic alkaline substance.

You are creative and cater to your own taste. Some people are uninspired, lazy and like to complain when confronted with the price of others doing their work for them

It is an interesting discussion about how our meal preferences are driven by our mother's cooking.
One's mother might be the worst cook in the world but that is what one has always eaten and so believe this is the gold standard. Restaurants that cook correctly cannot compete.

Perhaps your mother was a far better cook than you recall. Or the victims of maternal neglect really have bad taste?

MusicChic, and there is Liebstöckel as well That's such a particular herb , so rare, so amazing, ..in fact Maggi's famous seasoning is based on that herb.

So Marton, how's school today? Were you doing some reading or what

How many times a teacher has to draw you, how : yes you have glutamic acid in tomatoes and in our food but it is in its natural form with other molecules ... Once you create the molecule in a lab then you sprinkle it on your food, it has a much more potency and it creates a huge reaction in the body. (even when we are unaware of it.. that's why when you eat chips you cant stop, when you eat cookies,biscuits,sauces,bread mixures...) and you always want more and more.

Then what I can suggest you for after-school acitivity is to sit down and think:

I go to Italy , I eat, gnocci,lasagna, parmigianna, marinara... do they open the Vetsin,maggi the ajinomoto magic? no.

Then you go to Greece... you eat dolmas, moussaka etc.do they add msg? no
Turkey,Spain etc..

It's is also true how the industry has been pushing their msg in our cooking and beef stock,chicken stock all that is msg loaded to a certain degree.

This is why so many chefs,restaurants are never using those chemical mixtures (in liquid or powdery form) and they're openly against it.

Now that we consume so much of processed flower(just like that sugar), glyphosate and the whole cocktail, cant really see the necessity.

On the other hand, that -groan msg squad- can always use as much as msg they want, I'm also aware I'm consuming it and I'm conscious about it.

The industry of course is not going to tell you it is bad bad. Just like for hydrogenated oil-margarine till the last drop they fought and margarine is still on the market except being banned in some places.

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“Let's just say I was testing the bounds of reality. I was curious to see what would happen. That's all it was: just curiosity.”jm

This thread. Bl**dy hell.

I wonder what an executive summary of this thread would look like?

At least all the crap is centered here, the other threads are the height of civility.

I guess it's less the cooking itself than the memories and feelings her cooking is connotated with and evokes. If she cooks well, those additonal notches may well place her meals outside of what's doable for any other cook.
It's nice to see you post here, too