Recipe MSG, do you use it in your cooking? Do restaurant chefs?

I have been reading up a bit on MSG...
It evidently is not as "bad" as was thought a few years ago.
The whole Chinese food headache syndrome is a farce, "they" say.
So do you add MSG to certain dishes, how much, and do restaurant chefs use it (If we have any chefs here)

 

I have never used it. I have never noticed any issues at eating any Chinese restaurant.

 

I live in Asia. Nearly every chef or cook uses it here.

 

There was one CNA at the facility where I was a cook that had an allergy to it. Never have known anybody else with that though. Personally I use seasoning salt that has it as an ingredient, never have worried about it.

 

I use it in moderation. I watch my sodium intake.

 

Yeah, I use it some. If I am going to use it, I use a little less salt in the dish, to compensate. But a little MSG is a great way to make umami flavors pop. I tend to use it most in soups or stews with meat or poultry.

 

So, Ketchup is the new MSG?
By the way, not to get political, but I no longer buy HEINZ ....2 reasons, second one is that HUNTS tastes better...

 

BabyDaddy is Japanese and he cooks with MSG quite frequently. I was freaked out at first because of all the bad press, but am ok with it now.

 

Very rarely, and sparingly.

I have gotten nearly immediate headaches that passed in a few minutes when I eat the seasoned fries at certain fast food places. I'm guessing that the pale orange colored crunchy part on the outside of the fries is MSG.

 

I get headaches from MSG. They're usually accompanied by nausea and a general feeling of "yuck" for a few hours afterwards. It's consistent, but I also have a tendency towards headaches when I have a food sensitivity and for other reasons. I don't use it, but I can tell when you do!

 

I use it judiciously just as all potent seasonings should be used.
The glutamate really enhances certain flavors.

 

The Romans used it 2000 years ago as a premium ingredient.

 

Ketchup and Mayonnaise, add a little relish and you have 1000 island dressing (Russian).....kinda', never tried it on FF's, maybe good !!!

 

Whipped dressing (Miracle Whip as marketed by Kraft), or real mayo + dill relish = tartar sauce.

Ketchup + horseradish + garlic = cocktail sauce.

 

MSG to Canuck teriyaki.......wow....what a stretch

 

TFP condiment recipes are disgusting.