MSG is the most misunderstood ingredient of the century. That’s finally changing

MSG’s fortunes began to go downhill in 1968 when a US doctor wrote a letter to a medical journal titled “Chinese Restaurant Syndrome.”

In the document, he described symptoms like “numbness in the back of the neck,” “general weakness” and “palpitations.” He suspected MSG, along with other ingredients like cooking wine and high amounts of sodium, may have caused these symptoms.

MSG took the biggest hit, with the effects of that letter rippling on throughout the decades, all over the world.

The etymology is traced to a 1968 letter that appeared in the New England Journal of Medicine claiming that Chinese food brought forth ailments. The letter was uncovered to be a hoax, but the myth remains. The US Food and Drug Administration has long approved MSG for consumption, and studies have failed to show that the chemical causes the alleged “syndrome”.

Restaurants publicly swore off MSG. Food and beverage publicists begged not to be asked about it. Diners experiencing discomfort after a meal blamed it on MSG.

MSG in Chinese food isn’t unhealthy – you’re just racist, activists say

“Many didn’t know that MSG is plant-derived,” says Tia Rains, a Chicago-based nutrition scientist and Ajinomoto’s vice president of customer engagement and strategic development.

“Our process [of making MSG] is by fermentation, which is very similar to how beer is brewed or how yogurt is made.”

MSG is the most misunderstood ingredient of the century. That’s finally changing | CNN

A number of celebrated chefs are now openly embracing MSG – some even going so far as to promote it on their menus. Here’s a look at the history behind this complicated flavor enhancer and how it got such a bad rap.

Reference: https://news.colgate.edu/magazine/2019/02/06/the-strange-case-of-dr-ho-man-kwok/

The 8 Best-Rated Cast Iron Skillets for Every Kitchen, According to Thousands of Reviews

A cast iron pan is an essential piece of equipment for any cook. It not only transitions from grill to stovetop to oven with ease, but it’s versatile enough to sear steaks and seafood or bake fluffy frittatas and cakes. Plus, the skillets are practically indestructible (especially if you know how to clean and handle them).

But not all cast iron is created equal—you’ll want something that won’t only last, but improve with time. So to help you find the best cast iron skillet for your needs, we turned to reviews from real customers who have purchased and tried these products for themselves. What we found were eight skillets so beloved, customers couldn’t stop raving about them.

The 8 Best-Rated Cast Iron Skillets for Every Kitchen, According to Thousands of Reviews

A cast iron pan is an essential piece of equipment for any cook. It not only transitions from grill to stovetop to oven with ease, but it’s versatile enough to sear steaks and seafood or bake fluffy frittatas and cakes. Plus, the skillets are practically indestructible (especially if you know how to clean and handle them).

The Range Episode 01: Beans

In our inaugural episode, we use the humble and ubiquitous bean to explore historical and current topics in Texas food. Beans here tell stories of belonging, from a 19th-century border dispute to a recent trip to Terlingua.

Beans | Foodways Texas

Welcome to The Range, where you’ll find unexpected stories about Texas foods and cultures. The Range explores the rich variety of Texas foods: from old traditions to new innovations, you’ll hear from a diverse set of Texans who are in the thick of growing, cooking, distributing, and eating food.

Austin Food Blogger Alliance 2nd Annual Colossal Curry Cook­-Off

AUSTIN FOOD BLOGGER ALLIANCE SPICES UP THE CITY WITH SECOND ANNUAL CURRY COOK-OFF

Colossal Curry Cook-­Off Brings the Community Together to Raise Funds for Local Non-­Profit

AUSTIN, TX (April 5, 2017):​ The Austin Food Blogger Alliance (AFBA) announces their second annual Colossal Curry Cook­-Off fundraiser, occurring Saturday, April 22, 2017, from 2:00pm­-4:00pm at Shangri­-La.
 
Open to the public, this irresistibly spicy event will give Austinites the chance to vie for the coveted title of Curry Champion of Austin. Everyone from professional chefs to home cooking enthusiasts are encouraged to enter the cook-off and compete for prizes by emailing AFBA at [email protected] by April 10, 2017. All curry styles from across the globe are welcome – entries will be judged based on taste.
 
For those who aren’t ready to flex their own curry cooking muscle, tickets to the Colossal Curry Cook­-Off are on sale now on EventBrite and cost $20 per person, or $25 at the door the day of event (venue restrictions limit attendees to 21+ only). Guests of the cook­-off will enjoy tastes of all the curry recipes and tunes from DJ Dolomike, and will cast their votes for the People’s Choice award.
 
“Everyone in the Austin Food Blogger Alliance is so excited for this cook­-off,” says Kristin Sheppard, President of AFBA. “We think this will be such a fun event for the community and a unique way to raise some funds for a quintessentially Austin non­profit. We appreciate our local friends’ support however they can provide it, whether it’s buying tickets to attend the cook­-off or entering as a contestant and showcasing their curry-­cooking chops!”
 
Sponsored by Shangri-La, American Lamb Board, Savory Spice Shop, Austin Gourmet Popcorn, Wheatsville Co-op, Central Market and Uchi, the Colossal Curry Cook-­Off is sure to be a flavorful afternoon no one will forget. To enter or get more information on this event, please email AFBA at [email protected].

 

About Austin Food Blogger Alliance:

The Austin Food Blogger Alliance (AFBA) seeks to support a local membership of food bloggers and the community through educational initiatives, social events, philanthropic endeavors, and by upholding a commonly shared code of ethics. Formed in 2011, AFBA has over 100 active members blogging on a range of topics, including:

∙ Cooking or baking
∙ Restaurant reviews
∙ Beverages
∙ Special diets, gluten ­free, vegan, vegetarian
∙ Food photography
∙ Food trailers
∙ Farming and gardening
∙ Sustainability

The Austin Food Blogger Alliance is an organization of local food bloggers that seeks to support one another and the community through educational initiatives, social events, philanthropic endeavors, and a shared code of ethics. AFBA is a 501(c)(7) nonprofit organization led by an all-volunteer Board of Directors. Benefits of membership include:

∙ Invitations to members­ only events, classes, and informational panels
∙ Volunteer opportunities within the Austin food community
. Opportunity to contribute to the AFBA City Guide, which averages about 15,000 views per month
∙ Blog promotion via the AFBA website, Twitter feed, and Facebook page
∙ Access to the members ­only Facebook group
∙ Monthly newsletter with news, event announcements, and job opportunities
∙ The opportunity to connect with more than 100 like­minded Austin food writers

. …and more!
 
To learn more about what the food­ loving group is up to, follow AFBA on Facebook (Austin Food Blogger Alliance) Twitter (@atxfoodblogs) or Instagram (@atxfoodblogs).

Vegan Demi-Glace

An unctuous, flavor-packed demi-glace that’s wheat free, gluten free, and vegetarian. Did we say vegetarian? We should probably mention that it’s in fact vegan—with no dairy at all. And yet, you won’t believe its rich, satisfying taste and texture. Oh, and hey, you can make this stuff in less than two hours!

Click below for recipe and instructional video..

Umami-Bomb Vegetarian Demi-Glace | Recipe