Thanks for all the help everyone
For those interested, I found a bit more info on MSG in foods
The short of the long:
http://www.truthinlabeling.org/hiddensources.html
More background info:
http://www.truthinlabeling.org/faarp...k-2-FEb17.html
(Edit: I don't like the lack of references to the claims stated in, especially, the second page, and the language is not neutral).
Pesonally I don't have a problem with MSG as such, as it's naturally ocurring, but I'd rather just use the foods directly. I must admit that I believe that not many people can be decidedly allergic to it, or else there would a great number of foods they couldn't eat.
Quote:
Originally Posted by Elfwreck
Spike has no MSG. "High flavor yeast" is nutritional or brewer's yeast. I don't think it's got MSG in it, although perhaps MSG is derived from a different kind of yeast. My husband uses both extensively, and he's allergic to MSG.
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MSG is derived from fermented carbohydrates. Chemically it's a glutamic acid, and one of several other glutamic acids, which are found naturally in a number of foods, chemically the difference is minimal. Nutritional yeast and fermented soy products typically has high concentrations, but it's also a large component of the flavours that we like in e.g. bacon, tomatoes, cheese, seaweeds and mushrooms.
Quote:
Originally Posted by Elfwreck
Spike is a savory seasoning, a blend of over 50 individual spices, so it's hard to match it--but shouldn't be too hard to substitute for it. Salt with flavor attached. For the recipe mentioned here, I'd probably mostly use salt, with some onion, garlic, and oregano. Could add other meat-flavoring herbs, if you like. I suspect the salt & onion are the most important parts.
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Since you mention 'meat-flavouring herbs' and 'salt with flavour attached', it sounds like the basic taste quality is "umami-like" generic "taste" or whatever I could call it - not something specific such as sharp, mild, strong, warm, fresh, eathy, dry, hot, etc.? I was mostly wondering if I was missing out on a specific flavour component, but if it's just 'background' stuff then it's no problem.
Quote:
Originally Posted by Elfwreck
My husband, who is the cook in the family, is currently sleeping; I nudged him to ask what to substitute for Spike. He suggested mailing a jar of it, and fell back asleep. While I'm not opposed to the idea of spreading the Spike-love beyond the US borders, I doubt that it would get there in time to be useful for making this particular batch of marinade.
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*lol * no
and I generally try to stay away from that kind of ready-made stuff anyway.