Text 15790, 95 rader
Skriven 2011-09-16 12:56:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: additives 909
=====================
 ML> Sometimes most of us do. I count myself among the glutamate-
 ML> sensitive and still I use it on occasion.
 DD> I think nearly everyone does.

Count themselves among the glutamate-sensitive or use it?
Or both.

 ML> Classic "Chinese restaurant syndrome."
 DD> I first noted it at a local buffet restaurant called the Heritage
 DD> House. It was bad enough that I quit going there to eat - as they
 DD> seemed to use ODs of MSG in all mains and sides.

Just 'cause it's called that doesn't mean that only Chinese
restaurants cause it, any more than Lyme disease happens
only in Connecticut. It could have been called Italian
restaurant syndrome if the guy who wrote the original N&Q
had been eating at Papa Gino's when he suffered his headache.

 Nearly every Chinese
 DD> place I go into, sit-down or buffet has a prominent sign displayed
 DD> claiming "No MSG used".

Which may be true in the sense that no MSG per se is added,
but chances are there's some in the premade sauces they use,
whether those be bulk hoisin or bean paste or soy sauce. In
any case, there's MSG every time you toss in a mushroom.

 And "Chinese restaurant syndrome" has not been
 DD> a problem for me at local Oriental venues. 

I figure they might be extra careful (whiter than white if
you will) because of customer expectations and the
stereotyping thing.

==

 ML> being a combination of anisey, cinnamony, and gingery flavors
 ML> in that order, with clove and the various peppery components
 ML> taking a distinct back seat. They may be used more now, but
 ML> why I'd not venture to guess.
 DD> Where I get my 5-spice (http://tinyurl.com/5SPICE-MIX) they are an
 DD> ingredient. But, then, Penderey's is in Texas and they do things a bit
 DD> different there.   

Be careful and bear in mind that the people making your 5-spice
are also the ones who make Dallas Dynamite.

 DD> And never used straight-up
 DD> Szechuan peppercorns as an ingredient in any of my cooking adventures.
 DD> Eating adventures ... now, that's a different deal.   Bv)=
 ML> And didn't they make you talk lithe thith? If not, you
 ML> didn't eat enough of them.
 DD> Enough grog will give me a thick tongue, as well. 

But with the peppers, you don't need the grog.

 ML> Maple-glazed bacon
 DD> I note that you got good mileage out of this recipe in this packet. 

Interesting the variations. I'd prefer the ones with some kind
of spicing, either the black or red pepper; and the amounts of
syrup used - from 1 Tb per 8 slices to 1 Tb per slice - are
notable (I'd prefer the former and be inclined to paint the
sweet stuff on with a brush).

Praline bacon
cat: sweet, pork
servings: 4 to 6

1 lb thick cut bacon
2 1/2 oz light brown sugar, about 6 Tb
1 1/2 oz pecan halves

Heat the oven to 400F.

Line a half sheet pan with aluminum foil. Arrange the bacon
in a single layer on a cooling rack, and set it in the
prepared sheet pan. Bake until the bacon browns and the fat
is rendered and bubbly, 30 to 35 min.

Meanwhile, combine the brown sugar and pecans in a small
food processor. Pulse about 15 times or until the pecans are
finely chopped.

Remove the bacon from the oven, sprinkle with the brown sugar
mixture, and pat down to adhere. Return to the oven and bake
until the bacon is crisp, about 10 min.

Cool on the rack for 10 min before serving.

Source: Alton Brown

___ Blue Wave/386 v2.30
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Since 1991 And Were Still Here! DOCSPLACE.TZO.COM (1:123/140)