I loathe floury potatoes. Here are what I consider to be the more acceptable varieties: numbers in brackets are on the scale 1 Waxy to 9 Floury, information provided by the British Potato Council.
I have come across an old article in the Observer (2005) titled “If MSG is so bad for you, why doesn’t everyone in Asia have a headache?” which discusses the fifth flavour – umami – and glutamate, commonly referred to as Mono Sodium Glutamate or MSG.
As the presence of MSG is often a criticism of Chinese take-away food – we don’t bother stocking it for sales to home chefs – the most fascinating part of this article is the list of foods containing glutamate (and therefore giving that umami taste) including:
I’d have to agree with the conclusion of the article though – if you want to enhance flavour, add one of these “natural” sources of glutamate, rather than reaching for the MSG.