MSG

Pros

• Definitely msg is cuisines other than East Asian. It does great things in beef stews, on potatoes, sauces, or any deeply savory dish.
• It tastes savory, like... MSG. I wouldn't normally just eat MSG by the spoonful, but it definitely has flavor, and it's quite different from the flavor of salt.
• Basically the answer is MSG, it has some spices but it's the MSG that's making a difference.
• She shared her go-to seasoning recipe with me: 5 parts salt, 3 parts sugar, and 2 parts MSG. I’ve kept that mix in a shaker ever since and use it on meats, salads, vegetables—you name it. It’s absolutely delicious.
• My salt dish next to the stove is a blend of kosher salt and msg. 2/3 cup salt 1/3 cup msg. ... Works great. It's also a little less sodium in my diet.

Cons

• Oh you can over do it. I found that out my first time trying it and added almost a tsp to a sauce when I should have just used a sprinkle. It turned the whole dish so bitter it was almost inedible.
• Parent context: Tell me you can’t cook without telling me you can’t cook - adding msg in anything. “Let me show you how I can destroy the flavors and balance of every dish”. If you are resorting to msg in any dish ever, you have failed...
• Most Demonized: MSG