Once he started doing collabs with Josh Weissman, I think that took it from a bit into something serious. After that, I started seeing a bunch of YouTube cooking channels start using it.
I prefer using things with high glutamate content instead of straight MSG, but I do keep a jar on hand for when food is lacking that something.
That’s rather curious to read, when you’re from a chunk of Latin America where MSG was never seen as a big deal - it’s that stuff that you’d sprinkle over rice croquettes, or use in some Asian dishes, and… that it? The only times where I’ve found people claiming headaches were on the internet. (Usually known by the name of a Japanese brand.)
I tend to avoid it though - at least pure MSG is boring. Soy sauce, beef broth, tomato paste, Parmesan, those are usually better - because they’ll give you that savouriness plus other flavours. And it’s outright pointless to sprinkle it over meats, it’s like dropping a bucket of water in the ocean.
And it’s outright pointless to sprinkle it over meats, it’s like dropping a bucket of water in the ocean.
Hard disagree.
I’ve experimented a lot with my meats (I like to bbq steaks and make jerky) and seasonings, and I can definitely notice a huge improvement when I use Accent (pure MSG) over when I don’t, even when it’s the only thing not shared between two pieces of meat cooked together.
Salt + pepper is good.
Salt + pepper + MSG is even better.
Salt, pepper, onion powder, garlic powder and MSG is the GOAT.
I looks like when people hear that legumes are not vegetables they assume they are somehow worse. The truth is, legumes are not vegetables, they are better. Legumes are important part of Mediterranean diet which “includes proportionally high consumption of unprocessed cereals, legumes, olive oil, fruits, and vegetables”. Vegetables are good for you but without legumes there’s no Mediterranean diet and it’s proven that this diet has many health benefits. So eat your vegetables but even more importantly, eat your legumes.
First, thanks for such an enthusiastic, detailed, and entertaining write up! Not to mention educational! I, too, adore beans and eat them alone as a lunch often. May I suggest Rancho Gordo beans, I swear I don't work for them lol but getting to try all the amazing varieties they have has been so delightful!
I don’t care what the classification is, I love beans. I love ‘em canned, I love ’em dried and pressure cooked, I love ‘em baked, I love ‘em on toast, I love ‘em in a chili (don’t @ people with strong opinions about beans in chili), and I love ‘em in a tortilla.
I just wish more places offered beans as an alternative protein option. I ordered a burger yesterday from this new restaurant, and their only veggie option was a “plant-based patty”. And as it turns out, it was a fake meat patty, which tasted gross. I don’t understand why they don’t just offer a bean patty instead - it’d be cheaper, healthier and tastier.
This is a delight piece of work, and well worth the research needed to make it.
Sometimes you have to draw a line in the sand about strange low-stakes terminology opinions you’re passionate about.
I had a similarly passionate “what counts as a jumpsuit” debate not too long ago. The key difference in opinions was about sleeve length.
I will begrudgingly call a jumpsuit with short sleeves a jumpsuit, but once it has no sleeves at all it cannot hold the title anymore. Jumpsuits were designed as full body garments for jumping out of planes, fancy dress overalls just aren’t jumpsuits, regardless of the slow bastardization of the term fashion has allowed. There’s no great title for it, overalls shares a similar niche but not quite. Romper also comes close, but requires shorts, not full length legs.
Pepper is best when fresh, and its an easy way for them to provide an experience for diners where they feel like someone is giving them special care when it comes to their food, if that makes sense. Salt makes no difference freshly ground. Also, at least in the USA, generally no one will be insulted if you ask for salt; is that an experience you have often? And do you have to ask for salt often? Anywhere I eat they just have salt shakers available, it seems odd to me that they’d make people ask
I know you said it was multi-ply, but did that pan actually have anything other than a copper core? For example, steel or magnetic stainless steel? Some multi-ply cookware still isn’t induction compatible because those magnetic core materials aren’t included. Copper alone is not compatible with induction because it can’t respond to the magnetic field produced by the induction hob (which is why I’d be skeptical of anyone saying copper “draws too much current,” if anything it draws too little or none at all)
I always do the magnet test on new cookware now, or look for people doing it in review videos. The more magnetic material used (within reason, obviously!) the better the pan will respond to the stove.
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