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Umami Fun and Mildly Spicy Gossip from @meemalee and special guests ...

London, England
Joined October 2020
Photo by The MSG Pod (@theMSGpod)Photo by The MSG Pod (@theMSGpod)Photo by The MSG Pod (@theMSGpod)Photo by The MSG Pod (@theMSGpod)Photo by The MSG Pod (@theMSGpod)Photo by The MSG Pod (@theMSGpod)Photo by The MSG Pod (@theMSGpod)Photo by The MSG Pod (@theMSGpod)Photo by The MSG Pod (@theMSGpod)Photo by The MSG Pod (@theMSGpod)
Celebrate the real Queen’s birthday today by listening to our chat with her! 👑 #NigellaLawson #CookEatRepeat
I loved chatting (and chatting and chatting) to @meemalee and @Mrsflavourtown. If you feel like a listen to our babblefest, it’s on the brilliant @theMSGpod now!
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i'm joining the War on MSG, on MSG's side
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Okay, this is weird. This is @meemalee 👋🏽 I can’t tweet from my main account, but can from alts.
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Ok, turns out this is Paul Rudd’s fault 🤦🏻‍♀️
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This is very upsetting for me - I am 43 and can only communicate using gifs.
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dee and I making bolognese: dee: it's missing something. there's no depth of flavor me: what about honey and nutmeg dee: hmm still missing oh wait we didn't put the msg lmao put the magical salt gummies in your food folks
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Replying to @meemalee
Love a bit of MSG. The Mothership uses Maggie Liquid Seasoning.
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The MSG Pod retweeted
Pretty cool. Ajinomoto, known best for selling MSG seasoning, has redirected its work with amino acids to become a leading manufacturer of insulation for semiconductors. Stock is up 21% this year to a record high. asia.nikkei.com/Business/Mar…
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The MSG Pod retweeted
Adding MSG in its pure form is adding umami just like salt is added for saltiness or sugar for sweetness, and it allows you greater versatility and efficiency in your cooking, resulting a cleaner and more natural flavour of your chosen ingredients.
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The MSG Pod retweeted
The absolute easiest thing most people could do to immediately improve the taste of their cooking is start using MSG. No kidding. It should be as basic to seasoning as salt or sugar, and that most of us don't use it based on old, debunked misinformation is quite ridiculous.
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The MSG Pod retweeted
Indeed, thanks to @AKatzKennedy, Sliced briefly covered MSG in our Fungus issue: Koji: How an ancient mold can shape the future of food fedfedfed.com/sliced/koji
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The MSG Pod retweeted
In 2020, @jeanniemai and @MrEddieHuang led the #RedefineCRS campaign. In response, Merriam Webster updated its definition of Chinese Restaurant Syndrome, clarifying the term is ‘dated’, ‘offensive’ and has no basis in fact. vice.com/en/article/g5xq5x/p…
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The MSG Pod retweeted
In their podcast show MSG Pod, @meemalee — who guest edited the Pit MSG issue — deconstructs MSG misconceptions and explains how to use MSG in your own food, among many other food culture topics: podcasts.apple.com/gb/podcas…
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The MSG Pod retweeted
In that issue @cehryl wrote “Misinformation from the West ... has forever altered the consensus of the mainstream’s perception on MSG. Racism transcends borders, and can be exported and imported just as easily, if not more easily, as an ingredient can.” pitmagazine.uk/features/my-g…
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The MSG Pod retweeted
In recent years there have been various attempts to push back against the myth and to educate people about MSG. In 2021, @PitmagazineUK published an entire issue on MSG: pitmagazine.uk/product/issue…
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