I've always been hesitant about MSG because of the "stigma" surrounding it, but doing some research on it, I found out that most of the bad stuff is either not true or unsubstantiated. Plus it's natural occurring in a lot of foods. I think a lot of people have a bad experience with it because Chinese restaurants use the poor quality version to save money and they use WAY too much. However, I got some high quality MSG and was tinkering around with it. I made a dipping sauce for chicken nuggz and the sauce was good, then I added a tiny pinch of MSG and it was surprisingly different. Tasting the sauce after adding the MSG made my mouth literally water and it was delicious. I can only imagine what I can achieve with this applying it to my regular cooking. I hear that it works wonders on homemade pickles.