The secret blend of 11 herbs and spices that go into the original Kentucky Fried Chicken Recipe is a closely guarded formula and one of the biggest culinary mysteries.
None other than the Chicago Tribune recently published an article about making a savory spice mix at home to replicate this famous secret recipe.
According to a recent article in Medical Daily, monosodium glutamate is a popular food additive that has gotten a rather bad reputation and people want to know is MSG bad.
The article continues: “In a recent video, the team at Brit Lab helped us to better understand the fact and fiction surrounding MSG so you can determine for yourself whether or not you want to continue eating it.
“If MSG is so bad for you, why doesn’t everyone in China have a headache?” asked Jeffrey L. Steingarten, food critic at Vogue since 1989 and a leading food writer in the United States. And as a daughter of Chinese immigrants, and sister to a retired Chinese restaurant owner I ask my own question: “Why is it called Chinese Restaurant Syndrome?”
The simplest answer of course is the oft-repeated and familiar story of how it started with a 1968 letter published in the New England Journal of Medicine (NEJM) from Dr. Robert Ho Man Kwok, complaining about radiating pain in his arms, weakness and heart palpitations after eating at Chinese restaurants. He speculated that cooking wine, MSG or excessive salt might be to blame. Entitled “Chinese Restaurant Syndrome” by a NEJM editor, responses to Kwok’s letter poured in with complaints including headaches, stomachaches and dizziness. Scientists jumped to research the phenomenon of “MSG allergic reactions.” Chinese Restaurant Syndrome was considered a legitimate disorder by many in the medical establishment.
It’s no secret that I love pizza. Seriously. Love it. It’s often my Friday night go-to dinner because it’s quick, easy, and a way to use up all of the leftover vegetables from earlier in the week. But, occasionally, I’ll make pizza during the week as a destination dish rather than an end of the week afterthought. It recently dawned on me that many of the ingredients commonly used in pizza are naturally high in glutamate, the amino acid responsible for umami flavor, so I set out to capitalize on that and create the ultimate umami bomb pizza. Here’s what I created.
As we have discussed in other MSGdish.com blogs over the years, there are five basic taste sensations: sweet, bitter, sour, salty and umami.
In addressing this topic, I would like to follow the KISS (Keep It Simple Silly) theory. That’s why I reviewed a number of articles that did an excellent job of compiling basic information about taste. From these articles, I’ve isolated some statements to share with you as quick-and-easy-to-read food for thought facts. These points may generate some ‘ah-ha’ moments about why you might say “yum” while others say “yuck” to certain foods.