You've got one guess as to why Cool Ranch Doritos taste so good.
I first became aware of monosodium glutamate in the early 80s. I was eating Chinese food with my parents and younger sister at a restaurant on the Upper West Side of Manhattan . After relaying our order to the waiter, my mother and father jinxed each other by simultaneously and emphatically exclaiming “No MSG!”Life went on. I became an awkward teenager with braces and curly hair that I had no idea what to do with.
A bunch of years went by. Eventually, while working in a restaurant, I learned what umami was—a.k.a., the “fifth taste,” a.k.a. the reason why we say “mmmmmm.” When we eat umami-rich foods, we experience it as a savory/rich/delicious taste sensation, and it’s human nature to want more. Fact is, monosodium glutamate is a naturally-occurring substance in lots of foods, including mushrooms, tomatoes, dry-aged meat, soy sauce, and Parmesan.
The next time I got up close and personal with MSG was in 2014, when I was working on a recipe story with chef Quealy Watson at his restaurant Hot Joy, in San Antonio, TX. That crazy bastard put MSG not only in his
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