Monosodium Glutamate got lots of attention starting in the 60’s, when “Chinese Restaurant Syndrome” was researched and MSG was named the culprit. Some, but not all people don’t react well to MSG, even though it is a naturally occurring substance in our bodies (with the largest concentration of it in our nervous system). MSG is the sodium salt of Glutamic Acid, and it naturally occurs in mushrooms, seaweed, and wheat gluten, as well.
Most manufacturers and restaurants are msg (added) “free” these days…but it is NOT reason for a hissy fit if you feel like your sinuses are swelling or you start sneezing and you find out that something you ate contained a little bit of MSG, or had naturally occurring MSG in it. In fact, salt and sugar are WAY more dangerous for you than MSG. Chances are, you’ve been consuming naturally occurring msg your whole life and have never felt a thing! Lula’s for Lunch…and More! Catering does not add MSG to anything we make, but we do love our mushrooms, our seaweed, and our bread. 🙂 Please enjoy this pic of our Boudin Stuffed Mushrooms above!
Alternative spelling – pimento. What gets stuffed into olives starts out as a slightly smaller, sweeter pepper than a red bell pepper. This pepper has the lowest heat rating on the Scoville scale. It also is what gets dried and ground into Paprika!
In my house there’s very little danger of chips of any kind going stale…but just in case you have more willpower than I do, did you know…storing potato chips in the refrigerator keeps them fresher longer?!?!?!
There are 2 reasons for this:
- Refrigerators are a low moisture environment so there’s simply less moisture for the chips to absorb than pantry air.
- Potato chips are high in starch content and when starch molecules cool they crystalize to become firm.
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A Note From Chef Lori
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