BIG news for MSG fans!
Hey there, Flavour Fans! It’s your lucky day…
We’re here with our Pit magazine hats on again to tell you that we’ve teamed up with Ajinomoto to reprint the sold-out, much-in-demand, and, dare we say iconic (?!) MSG issue of Pit!
PLUS, we’re offering you a special one-off discount to buy the magazine for £6.50! Just click this SECRET LINK and you’ll receive £3 off the cover price.
Guest edited by Burmese food writer and host of The MSG Pod, MiMi Aye, the issue is a rollercoaster ride through the history and uses of one of the world’s best seasonings.
Cheryl Chow explains why the history of MSG is tainted with racism, there’s a lesson on exactly what it is from Prof Barry Smith of The University of London, and an experiment to find out whether or not food can ever be ‘too umami’ from restaurateur and author Tim Anderson.
Hasan Semay reveals the secrets of Turkish kebab shop bread, Phoebe Amoroso looks at the Japanese potato salad that can make or break a restaurant’s reputation and we have lots of fun with some incredible recipes, including wet thar mekin – Burmese flame-grilled pork. Plus so much more!
PLUS, we’re offering you a special one-off discount to buy the magazine for £6.50! Just click this SECRET LINK and you’ll receive £3 off the cover price.
ENJOY! Helen, Holly & Rob