On Tuesday, August 11, 2015 at 7:27:22 AM UTC-10, Ophelia wrote:
> "dsi1" <> wrote in message
> ...
> > On Tuesday, August 11, 2015 at 1:29:23 AM UTC-10, Ophelia wrote:
> >> "dsi1" > wrote in message
> >> ...
> >>
> >> > The reason the manufacturers add dead yeast cells or hydrolyzed
> >> > proteins
> >> > to snack foods is that they don't have the balls to add MSG because a
> >> > good
> >> > percentage of consumers are afraid of the stuff. This is not to say
> >> > that
> >> > MSG comes in balls but that manufacturers are afraid to print MSG on
> >> > the
> >> > label. They'd much rather proclaim "NO MSG!" in big letters on the
> >> > front.
> >> > Oh hurray!
> >>
> >> Do you use msg in all savoury foods? I bought some in a Chinese shop
> >> long
> >> ago but I tend to stick to a mixture which has msg in it.
> >>
> >> Some advice would be appreciated
> >>
> >
> > I don't have much in the way of advice for you. Everybody has their
> > cultural palate/palette of flavors that they acquired while they were
> > growing up. I can't say how English food would fare if you threw MSG into
> > the mix because I'm not real familiar with your national tastes.
> >
> > OTOH a good start would be to add MSG to soups and stews until you get
> > more accustomed to the effect of the stuff. Start with a half teaspoon
> > until you get your comfort level up. Good luck!
>
> Thanks very much. I will give it a try Oh, half a teaspoon into what
> volume?
>
>
>
> --
> http://www.helpforheroes.org.uk/shop/

For starters, you could add the same amount of MSG as you would salt. The next time use twice that. It should be within that range. My recommendation is that you don't say a word about what you're doing. People have some preconceived notions about MSG. Well they do in that states, at least. OTOH, if they start coughing and clutching their chests, you might want to cut down a little - I'M JUST JOKING!