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cooking 

i'm glad to see popular opinion swinging back from "MSG is dangerous because chemical" (yeah this is racist bullshit, look that one up...) but a little perplexed at it sometimes swinging all the way to "MSG makes everything delicious and you should put it everywhere"

it works really well with poultry IME but otherwise has a tendency to make things taste cheap

getting your umami from more natural sources might not be healthier but it brings important flavor complexity and depth

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