Where to buy MSG

Charles Gifford said:

"jake" <[email hidden]> wrote

Quoted message said:

Does it help to add that MSG has never had a bad name in The
Netherlands- it seems to be an Anglosaxon scare (to me0?

Angles and Saxons are both Germanic peoples as are the Nederlanders.

Yet, the term AnglsoSaxon is not typcally used for the Netherlands.

The

Quoted message said:

reaction to MSG is an individual thing and not a cultural or racial thing.

The only peopel I have ever heard talk about the supposed dangers of MSG
were North American or Australian. In Holland, it isn't talked about.
That's what I meant by cultural. Doe that clarify things?

aem said:

jake said:

Harriet Neal said:

>It is NOT unhealthy, glutamtes are natural. you can find them in stocks,
>for instance. I believe that whole thing about Chinese restaurants and
>feeling sick turned out to have been caused by something other than MSG.

yeah, look out for the "B" or "C" rating card in the window..

Harriet & critters

I am sorry, I don't know what that means?

Sarcasm referring to getting sick from dirty kitchens. Many localities
in the U.S. have inspectors who check for cleanliness in restaurants.
They check kitchens and serving areas and storage areas, score them
against predetermined criteria and arrive at a rating. Here in L.A. an
A rating is best, B says they can remain open but need to fix some
things, and I think C causes at least a brief shutdown and cleanup.
Not sure about that.

Thank you for the explanation. Here, we only have open or closed.
Although there must be companies that get warnings, too, but the
warnings are not made public.

Anything other then A would be baaaad for business, I would think. I am
surprised it actually exists. If that were my business, the A would be a
top priority,

Quoted message said:

Interestingly, there have been cultural clashes in this regard, as some
traditional Chinese practices don't meet local standards. Most
notably, hanging roasted ducks in the open at room temperature is
deemed to be unhealthful. Chinese restaurateurs and deli operators
countered that they'd been doing it that way for hundreds of years
without a lot of people keeling over. Politicians get involved.
Some folks on either side get outraged. Other folks find it
entertaining political theater. Compromises are reached. -aem

I see Peking duck at room temp here, too. I wonder what the law says
about that. But no deaths gave been reported. Maybe MSG works as a
preservative 🙂

"Steve Wertz" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

alg said:

"Steve Wertz" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Is this the same Al G. I think it is?

Yes, sir! How the heck are you, Mr. Steve? Well, I hope! Still onward
through the fog here in Austin. You?

I'm back in town again, as you've noticed. Never saw you in RFC
before (or any group, for that matter ;-) Pretty hostile group,
eh? You here to watch my back? Some of these people can get
downright physical, you know. And you know me, always winning
new friends.

(e.g. There's this "Jay" guy here who I think is the one who's
been scurrying around in my bushes and peeking in my windows at
night. Lemme know if you see him out there, neighbor).

-sw

I don't pop here in too often, but when I do I'll have your back, for sure!
I don't even get out to a.f too much these days - my rants tend to be
political these days, if anything. But it's good hearing from you again.
I'll try to pop into a.f a bit more. We should meet up for some brew & eats
sometime soon. -- al

"alg" <[email hidden]> wrote

Quoted message said:

"Steve Wertz" <[email hidden]> wrote

Quoted message said:

Quoted message said:

(e.g. There's this "Jay" guy here who I think is the one who's
been scurrying around in my bushes and peeking in my windows at
night. Lemme know if you see him out there, neighbor).

Quoted message said:

I don't pop here in too often, but when I do I'll have your back, for
sure!

Let me set you wise, al, steve is setting you up. You have no
chance here, you will be ground up and spit out if you try to
defy us. Just a warning.

nancy

"iarwain" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I recently wanted to try a recipe containing MSG, but I was unable to
find it in any local grocery store. I then looked online and was
unable to find a source either. Have they stopped making it? I know
some people have reported harmful reactions to it, although I remember
my mother using it on occasion and we never had any trouble with it.
Is there an online source for it anywhere or has the FDA banned it
entirely?

Accent is 100% MSG

Nancy Young said:

Let me set you wise, al, steve is setting you up. You have no
chance here, you will be ground up and spit out if you try to
defy us. Just a warning.

No comment, other than "no comment".

-sw

"jake" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Charles Gifford said:

"jake" <[email hidden]> wrote

Quoted message said:

Does it help to add that MSG has never had a bad name in The
Netherlands- it seems to be an Anglosaxon scare (to me0?

Angles and Saxons are both Germanic peoples as are the Nederlanders.

Yet, the term AnglsoSaxon is not typcally used for the Netherlands.

That's true yet the common useage of "Anglo-Saxon" is also incorrect.
Eitherway my comment is valid.

Quoted message said:

The

Quoted message said:

reaction to MSG is an individual thing and not a cultural or racial

thing.

Quoted message said:

Quoted message said:

The only peopel I have ever heard talk about the supposed dangers of MSG
were North American or Australian.

I don't doubt it for a minute. Americans, Canadians and Australians tend to
be more free to gripe about things than the nice Netherlanders. <smile>

Quoted message said:

In Holland, it isn't talked about.
That's what I meant by cultural. Doe that clarify things?

Yes. I understand what you are saying. But any reaction to MSG is not
cultural. However, as you pointed out, the complaints about MSG are more
common in certain cultures. It is not that the "reaction" to MSG is more
common in certain cultures but, rather, complaining is.

Charlie

"Steve Wertz" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Nancy Young said:

Let me set you wise, al, steve is setting you up. You have no
chance here, you will be ground up and spit out if you try to
defy us. Just a warning.

No comment, other than "no comment".

-sw

Geez Louise, Steve! What in the world have you been up to since that last
Cook-In over at Sue's place? You didn't mention anything about needing
knives, lead pipes and blackjacks in here.

"alg" <[email hidden]> wrote

Quoted message said:

Geez Louise, Steve! What in the world have you been up to since that last
Cook-In over at Sue's place? You didn't mention anything about needing
knives, lead pipes and blackjacks in here.

Heh, don't worry, I was just trying to live up to steve's pet
name for me.

nancy

"Nancy Young" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"alg" <[email hidden]> wrote

Quoted message said:

"Steve Wertz" <[email hidden]> wrote

Quoted message said:

Quoted message said:

(e.g. There's this "Jay" guy here who I think is the one who's
been scurrying around in my bushes and peeking in my windows at
night. Lemme know if you see him out there, neighbor).

Quoted message said:

I don't pop here in too often, but when I do I'll have your back, for
sure!

Let me set you wise, al, steve is setting you up. You have no
chance here, you will be ground up and spit out if you try to
defy us. Just a warning.

nancy

Whoa, steady on there! I'm sure whatever horrible sort of difference of
opinion you and your mob or syndicate may have with Steve can be easily
resolved via mutual concessions and admissions of remorse. Steve's just a
big ol' teddy bear deep down inside - much like yourself, I'm sure!

There now, don't we all feel a lot better? Give us a big smiley ... and
have a happy day! 🙂

al

(*whew*)

alg said:

Geez Louise, Steve! What in the world have you been up to since that last
Cook-In over at Sue's place? You didn't mention anything about needing
knives, lead pipes and blackjacks in here.

The, uh.. "dynamics" of RFC are quite complicated. So complicated
that I'm not even going to begin to explain them unless I'm drunk.
Give me a few more hours...

Most of the light-weights drop out after 24 hours. You won't need
any weapons, just a will to cook, a hard head, and a lot of free
time. Your chances of survival increase 1% with every post, so
hang in there.

Can I interest you in some grilled choate with cojita cheese?
(This is a test...)

ObFood: Thai sweet chili garlic wings, regular 'ol salad, and
choux cream puffs + rum sauce for dessert tonight. My choux
didn't rise very well, so filling them was a little tricky. But
its the taste that counts.

-sw

alg said:

Whoa, steady on there! I'm sure whatever horrible sort of difference of
opinion you and your mob or syndicate may have with Steve can be easily
resolved via mutual concessions and admissions of remorse.

Hah! Remorse is a sign of weakness and should never be expressed
here. You just kinda look them look at them funny as they walk by
your desk a few times and then in a few days all is forgotten.
Usually.

Have you met Sheldon? Stop in a say hello when you see him. He's
chairman of the welcoming committee and is always passing out
valuable coupons for future purchases.

-sw

Steve Wertz said:

ObFood: Thai sweet chili garlic wings, regular 'ol salad, and
choux cream puffs + rum sauce for dessert tonight. My choux
didn't rise very well, so filling them was a little tricky. But
its the taste that counts.

Cook choux hot at first, about 400 F, they should puff
quickly. Then lower to 350 F until finished. If you
want them really dry poke them in the side with a
knife when they're almost done, then cook a few
minutes longer.

I like them dry for savory profiteroles, not so much
for cream puffs.

I'd like to see your wings recipe if you
get the chance.

--
Reg

Reg said:

Steve Wertz said:

ObFood: Thai sweet chili garlic wings, regular 'ol salad, and
choux cream puffs + rum sauce for dessert tonight. My choux
didn't rise very well, so filling them was a little tricky. But
its the taste that counts.

Cook choux hot at first, about 400 F, they should puff
quickly. Then lower to 350 F until finished. If you
want them really dry poke them in the side with a
knife when they're almost done, then cook a few
minutes longer.

I looked at two recipes for choux, both were pretty much the same.
I used this:

http://frenchfood.about.com/od/breadspatries/r/eclair.htm

After step 2, you end up with a ball of dough in the pan, nothing
that can be cooked for 4 minutes like it says in step 3. I added
2 tablespoons of water at this point and that still didn't work,
so I skipped #3.

I was able to get the "string" mentioned in #5.

Quoted message said:

I'd like to see your wings recipe if you
get the chance.

Deep fry wings, then toss with Mae Ploy Sweet Chili Sauce and a
tablespoon of Huy Fong Chili Garlic Sauce for added heat. Simple
and very tasty. It's gotta be Mae Ploy brand chili sauce - accept
no substitutes. Nothing gormay about it, sorry ;-)

I don't usually like sweet meat, but this is the exception.

-sw

Steve Wertz said:

I looked at two recipes for choux, both were pretty much the same.
I used this:

http://frenchfood.about.com/od/breadspatries/r/eclair.htm

After step 2, you end up with a ball of dough in the pan, nothing
that can be cooked for 4 minutes like it says in step 3. I added
2 tablespoons of water at this point and that still didn't work,
so I skipped #3.

I was able to get the "string" mentioned in #5.

The reason for step 3 is to dry out the dough somewhat. The
dryer it is, the more egg it will take. The more egg, the
more puff.

The amount of drying you need will vary. The four minute
thing is not good advice. Sometimes it needs a minute
or two, sometimes it doesn't need any.

Quoted message said:

Deep fry wings, then toss with Mae Ploy Sweet Chili Sauce and a
tablespoon of Huy Fong Chili Garlic Sauce for added heat. Simple
and very tasty. It's gotta be Mae Ploy brand chili sauce - accept
no substitutes. Nothing gormay about it, sorry ;-)

I don't usually like sweet meat, but this is the exception.

Looks like a good dish for this weekend. Thanks.

--
Reg

"Steve Wertz" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

alg said:

Geez Louise, Steve! What in the world have you been up to since that last
Cook-In over at Sue's place? You didn't mention anything about needing
knives, lead pipes and blackjacks in here.

The, uh.. "dynamics" of RFC are quite complicated. So complicated
that I'm not even going to begin to explain them unless I'm drunk.
Give me a few more hours...

Most of the light-weights drop out after 24 hours. You won't need
any weapons, just a will to cook, a hard head, and a lot of free
time. Your chances of survival increase 1% with every post, so
hang in there.

Can I interest you in some grilled choate with cojita cheese?
(This is a test...)

ObFood: Thai sweet chili garlic wings, regular 'ol salad, and
choux cream puffs + rum sauce for dessert tonight. My choux
didn't rise very well, so filling them was a little tricky. But
its the taste that counts.

-sw

Oh, you know me - I'm a drinker, not a fighter. And I don't know nothing
about no grilled choate with cojita cheese. (I fail!)

The wings and choux puffs sound great! Awfully ambitious for a Monday
night, aren't we? I just did a simple cheese bread in the ol' Zojirushi to
go with left-overs ... chicken soup and chicken a la king.

You're right, it's the taste that counts.

Reg said:

The amount of drying you need will vary. The four minute
thing is not good advice. Sometimes it needs a minute
or two, sometimes it doesn't need any.

As soon as I put in the flour, it sucked up all the moisture. And
I didn't let the water boil away in step 1 as the butter had
already been melted in the micro.

Would baking soda help it rise more?

-sw

alg said:

Oh, you know me - I'm a drinker, not a fighter. And I don't know nothing
about no grilled choate with cojita cheese. (I fail!)

It was a spelling test. You passed :-)

Quoted message said:

Wings and choux puffs sound great! Awfully ambitious for a Monday
night, aren't we? I just did a simple cheese bread in the ol' Zojirushi to
go with left-overs ... chicken soup and chicken a la king.

I had a Zojirushi, but it was a rice cooker. I take it you did
cheese bread in something other than a rice cooker.

Quoted message said:

You're right, it's the taste that counts.

And I know you have good taste, at least in beer and that BBQ you
brought last time.

-sw

In article <[email hidden]>,
[email hidden] says...

Quoted message said:

Does it help to add that MSG has never had a bad name in The
Netherlands- it seems to be an Anglosaxon scare (to me0?

When I was living in Germany in the late 70ies I knew a couple of people who
used to get migraine type headaches from ingesting MSG.

Apparently there's a certain percentage of people who are allergic to it in
this way. Funnily enough, I haven't met anyone else with that problem since,
even though I now live in a predominantly Anglosaxon country :-)

-P.

--
=========================================
firstname dot lastname at gmail fullstop com

In article <[email hidden]>,
[email hidden] says...

Quoted message said:

Interestingly, there have been cultural clashes in this regard, as some
traditional Chinese practices don't meet local standards. Most
notably, hanging roasted ducks in the open at room temperature is
deemed to be unhealthful. Chinese restaurateurs and deli operators
countered that they'd been doing it that way for hundreds of years
without a lot of people keeling over. Politicians get involved.
Some folks on either side get outraged. Other folks find it
entertaining political theater. Compromises are reached. -aem

<chuckle>

Once politicians (and often 'senior civil servants'😉 get involved, things often
turn into custard.

Here in New Zealand, for instance, the authorities at some point got hold of
the idea that pasteurizing milk is A Good Thing. Henceforce, they made it
illegal for any cheese to be manufactured from un-pasturized milk (with the
argument that this was to prevent listeria - which is BS because listeria gets
into cheese at the *other* end of the process, but never mind). They have put
cheese factories out of business because their receipes no longer worked; Dutch
and Swiss boutique cheesemakers are not allowed to use traditional recipes ...
this has been going on since before the 80ies when I moved here, and they are
absolutely immovable about it. Compromises will not be reached. <sigh>

If there's one thing I miss here, it's good European cheese.

-P.

--
=========================================
firstname dot lastname at gmail fullstop com