James Silverton wrote:
> dsi1 wrote on Mon, 26 Feb 2007 14:21:04 -1000:
> d> Good to hear from you, pal. It's my secret ingredient, but
> d> it's best to keep it that way. There's much resistance by
> d> the majority of folks to this material. :-) However, it
> d> works well in meatload. A local eatery used to put the stuff
> d> in their potato salad but they've stopped using MSG and now
> d> it's just plain old bland PS. Mostly, I use it pretty
> d> liberally so one can go through a pound of the stuff
> d> rapidly.
>
> I'll give out my dread secret :-) I'm on a low or no-fat diet and
> non-fat cream cheese is vastly improved by a sprinkling of msg.

Pretty wild stuff. Wonder how it'd do in Koolade? It may be that MSG is
right up there with salt as a flavor enhancer. Anyway, the Japanese will
add a small pinch of salt to freshing up a stale cup of coffee and
darned if that don't work well. I'm gonna have to try some MSG in
coffee. Don't tell anybody...

David

>
> James Silverton
> Potomac, Maryland
>
> E-mail, with obvious alterations: not.jim.silverton.at.comcast.not