My friends grandma was from Japan and put MSG in all of her cooking. She didn't speak much English but when she heard about the MSG freak out she said "Idiots need to learn how to cook." She lived to be 97
@@JoseReyes-sw6xd There goes to show some looks can be deceiving, even in frozen foods. May look good on a cover on a box, but tastes like shit or a cardboard box, rubbery textured, or dry.
The fact you aren't north of a million subs already is a crime against good taste. Even without the MSG flipflop tasting, you'll deserve it when you hit it. Fantastic content.
Agree with you about msg, in Singapore MSG is added to a lot of food, especially street food. No surprise they are amongst the top percentage of people living past the average age.
I too am a nutritionist, and feel that everyone should consume lead paint chips sprinkled with a light coating of asbestos. They're nice and crunchy not to mention tasty. You can trust me, I'm a nutritionist. I can call myself a Nutritionist as it is a title that is relatively unregulated and in many places anyone can use without any training, certification or education.
drosh413 david sure she is buddy. I gave you the facts. Do with them what you wish. Say whatever you want to make yourself feel smart on the internet. My uncle's cousin's sister's dad is a doctor, so I know the truth.
drosh413 david The conclusions reached by the experts have been published in the European Journal of Clinical Nutrition. Among the points agreed by the group were the fact that glutamate from all sources is mainly broken down and used as energy by the cells of the intestinal lining; that even in very high doses glutamate causes no ill effect and will not trespass into fetal circulation; that for those with a decreased appetite, the palatability of food can be improved by using a small amount of monosodium glutamate; and that the general use of glutamate salts as a food seasoning can be regarded as safe for everyone. The expert review dispels a number of common misconceptions about monosodium glutamate and supports its use as a safe and effective flavor enhancer. For more information: K Beyreuther et al.; Consensus meeting: monosodium glutamate - an update; European Journal of Clinical Nutrition(2007), 61, 304-313 Myths about Monosodium Glutamate Dispelled by this Scientific Conference (page 3)
drosh413 david Claims (Myths) about MSG Explained - and Refuted - Based on Credible Science Experts on the safety and usage of MSG have stated that the health issues relating to dietary MSG (monosodium glutamate) center around basically five claims. Here are the main claims as well as the facts related to each claim: Claim: MSG causes “Chinese Restaurant Syndrome”. Fact: Careful, double-blind clinical research shows no side effects of MSG among people who claim MSG sensitivity. The research shows that people who claim to suffer from Chinese Restaurant Syndrome simply cannot isolate glutamate as the cause and often find that it is a well-known allergen such as peanuts, shellfish or certain herbs, which is causing the reaction. Claim: MSG causes asthma. Fact: Carefully designed studies show MSG does not cause asthma attacks. Claim: MSG causes allergic reactions. Fact: Carefully designed research shows MSG does not cause urticarial (hives or other allergic reactions). For example, a multicenter placebo-controlled study did not find any side effects when monosodium glutamate was given with food. Further, the American College of Allergy, Asthma and Immunology has stated that MSG is not an allergen. Claim: MSG causes effects in the brain. Fact: Innumerable studies show dietary MSG does not cause brain effects. Even in one study where plasma glutamate was raised 10-times above normal, which never occurs in real life, none of the glutamate entered the brain. This shows the effectiveness of the brain in being able to exclude glutamate from entering the brain. Claim: MSG causes obesity. Fact: Scientific research has shown that glutamate can be administered in very large doses to humans on a long-term basis with no ill effects. The intestinal metabolism of glutamate is no different whether the glutamate is derived from natural sources or from monosodium glutamate. The ingestion of MSG in the normal diet, even at very high amounts, does not raise plasma glutamate concentrations. This is because intestinal cells and liver cells metabolize almost all of the dietary glutamate as it is absorbed (they use it to make energy); the dietary glutamate never makes it into the body’s general circulation.
I always fry my own chicken in peanut oil. Let it drain off and cool, put some pieces on a piece of white bread and I have a couple different sauce recipes and top with dill pickle slices
Love this channel! I found it not too long ago, and I love the “What Are We Eating?” series! At first I was binge watching it, and now I watch them when I eat. Keep up the good work on this channel!
carolina29593 Oh really? I have seen them for years and have always been hesitant to try them. They are super cheap, so maybe I might give it a shot for a late night snack
Their small pot pies are good and just right to get a pot pie fix without overdoing it, like as a snack or appetizer. And cheap. I don't like other banquet products I've tried but the pot pies ain't bad.
My dad ran a restaurant in Beverly Hills, quite famous. At four I was helping him out, learning all the secrets of super-expensive food. One clear memory is the barrel of MSG that had frequent easy access. A 100-pound barrel of MSG. Made some good chili!
I've never seen that banquet dinner in my grocery stores, but I might have wasted my money on it if I hadn't watched this video. Thanks for trying it so I don't have to. Real Nashville chicken should have a lot of flavor and a ton of heat..... really disappointing to hear that this is your first taste of what I consider a real delicacy
I've just discovered this channel and have been binge watching for a day. Even though I'm in Australia and not everything shown is available here, I just love the style and presentation of these videos. I had to subscribe.
You should checkout the Chef boyardee's canned lasagna,I was contemplating buying it while perusing my local Wal-Mart at 5AM and found it pretty interesting
Now it has been 25 years or more since I ate Hot Chicken in Nashville. It was red, RED enough to scare away most folks from Wisconsin and I understood to be marinated in hot sauce for a couple days and then fried just like you would any good fried chicken. I loved it and they did fries in the chicken oil that picked up some of that heat as well. I like hot. The pickles and cold Dixie Beer go perfect with it.
Banquet Mac and cheese never was any good should be called Mac and lightly cheese flavored water substitute in my opinion they mix about a teaspoon of government surplus American cheese into about a half gallon of water and call it cheese sauce harsh enough !
I have tried them before and thought they were missing something. I suggest adding a can of water to the macaroni and then stir well, half way through the cooking time. Bon appetit!
Authentic Nashville hot chicken can come in 3 heat levels. "Mild" (not) to nuclear. It is traditionally served with plain old white bread to put out the fire in your mouth. The chicken is dipped into the saice after frying but is not soggy.
This is one of my go-to frozen meals. I am kind of shocked that he disliked it so much. It has some of the best quality chicken I have had out of the microwave. I guess I'm one of those "paint chip eaters."
"A modest 2,510 milligrams of sodium." .... welp, if I have this, I'll have gone 610 mg over my doctor's *daily* allowance. However, I'm not going to have this, because it looks disgusting. I *have* had real Nashville hot chicken -- from Hattie B's, in Nashville -- and it looks nothing like this. I got chicken tenders when I visited Hattie B's, with their second-hottest (Damn Hot!!) and third-hottest (Hot!) levels. Both had amazing flavor underneath the heat, the breading was fantastic and crispy without there being too much of it -- and oh boy, was there heat...! "Hot!" lived up nicely to its name (I'm going to say Serrano-level, a few times Jalapeño heat), but "Damn Hot!!" just about wrecked me -- it was at least habanero level, and was heavily plastered with the pepper spice mixture. I sure am glad I didn't go for the highest level, "Shut the Cluck Up!!!" -- I don't think there's enough milk in the whole city to quench THAT heat. I have been told that the chicken at the original Nashville Hot Chicken place, Prince's, is even more soul-destroying in its heat, but I'd have to go there in cooler times of the year -- Prince's has very limited seating and no air conditioning (at least, back when I visited).
I love Nashville hot chicken, but I would like to try the real Nashville hot chicken. The hungry man spicy chicken is excellent. I recommend that you try it
I tried hot chicken a couple months ago at Hattie B's in Nashville. It's not supposed to have a ton of sauce (there's a little bit), but it should have a lot of spices on it that would make it appear bright red. It's flavorful and delicious. Spicy tangy flavor. And it'll burn your head off if you get it hot enough. I cried the whole time I ate it (and I have good spice tolerance) but would 100% eat it again.
I have a taste for TV dinners lol. With Banquet you want to wrap the chicken in a damp paper towel and microwave with it. I have powdered Cheddar cheese I just throw in for macaroni. Some macaroni is good and some bad.
In the EU we have special codes on dairy/meat products which let you find out where the product came from right down to the farmer who produced it. They're in the format of a standard 2 letter country code, eg IE for Ireland, DE for Germany, GR for Greece etc, and a series of numbers which you enter onto a website to reveal origin. I'm surprised USA doesn't have a similar system.
Nashville Hot chicken should have lots of breading and be dark dark red from all the seasoning/"sand" mix. It should be VERY spicy and flavorful and super juicy inside
For 2 bucks, you can pick up a family sized pack of drumsticks, through some spices on it, and in 30 minutes, have 10 legs for 2 bucks, that actually is sort of real food. Or grill them. Grilled drummies always turn out great.
Oh man I used to buy this a lot and take it to work for lunch. Probably had like 10 of these in half a year back then. It's actually better microwaved than oven baked
Nashville hot sauce is oily and greasy so that part is spot on. You are meant to dunk it right before serving so the suace doesnt have time to turn the coating to mush. It should substantially hotter than you described though.
I grew up eating at Prince's Hot Chicken, the originator of Nashville Hot Chicken and it'll burn your face off if you order the hot stuff. It comes served on a stack of white bread with pickles and a giant pile of napkins. The first time I ate it the spice was so hot I thought I'd die but I couldn't quit eating it. We now have several fine hot chicken joints in the Music City but Prince's is still the king in my book.
Traditionally, Nashville Hot is served with a slicked pickle on top and a piece of white bread on the bottom. I understand you can't microwave those two things but I think it would have improved the meal a bit.
