Text 15992, 85 rader
Skriven 2011-09-22 23:56:00 av Glen Jamieson
     Kommentar till en text av Michael Loo
Ärende: PUDDING UP WITH 10922
=============================
 -=> Quoting Michael Loo to Glen Jamieson <=-

 GJ> I read recently that broccoli naturally contains MSG, and has been
 GJ> found to have the same effect on those unfortunates who suffer that
 GJ> way.  Have you or others here found that to be so - or do you never
 GJ> eat broccoli?

 ML> Don't believe everything you read. People of that level of
 ML> sensitivity should have been evolved out of existence long
 ML> ago. Any baby knows that broccoli naturally contains glutamate
 ML> ion, as does every other cruciferous vegetable, every legume,
 ML> mushrooms, most green leafies, including lettuce, and lots of
 ML> other things. All meat contains both free glutamate and
 ML> glutamate in protein, which sort of doesn't count. I believe
 ML> that even coffee contains glutamate.

Duh!  I didn't know any of that.  Mind you, I didn't care.

 ML> It's generally the addition of extra in high concentration,
 ML> whether in the cute long thin crystals or in a sauce, that
 ML> causes the trouble.

As charming, helpful Dave D has listed the MSG content of several
common food items, I am now much wiser.  Parmesan was a surprise.
 
 GJ> 2 tb Oyster sauce
 ML> has glutamate

Expected.
 
 GJ> 1 tb Soy sauce
 ML> has glutamate

Semi-expected.

MSG is used a lot in Filipino dishes, but no one there seems to suffer
from any sensitivity to it.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: CARI-CARI DE PATA Y RABO
 Categories: Filipino, Soups
      Yield: 6 Servings
 
      1    Buntot ng baka (ox tail)
      1    Pata ng baka (ox leg)
      6 c  Water
    1/2 c  Atchuete seeds for colour
    1/2 c  Water
      4    Asian eggplants
      2    Bundles sitao (snake beens)
      1    Head garlic, chopped
      1    Puso ng saging (banana
           - flower - butian variety)
      2    Onions, sliced
    1/4 c  Cooking oil
    1/2 c  Bagoong alamang
      1 c  Ground peanuts
      1 c  Toasted, ground rice
           Salt and MSG to taste.
 
  Boil the buntot and pata in water until tender.  Cut into desired
  pieces and set aside.  Soak atsuete seeds in water.  Rub to bring out
  color.  Set aside.  Cut vegetables into desired pieces.  Boil water,
  drop sitao and parboil.  Remove, set aside.  Do likewise with
  eggplants and puso ng saging.  Saute garlic and onions in cooking
  oil.  Add bagoong and atsuete water.  Let boil 5 minutes.  Blend in
  ground peanuts and ground rice. Bring to a boil then put in the
  meats.  Just before removing from the fire, add the vegetables.
  Serve with Bagoong Guisado.
  
  G's note:-  Cari-cari is an alternative spelling of kare-kare.
  
  :       From "Galing galing - Philippine Cuisine" by Nora and Mariles
  Daza.
  
  :       Typed by Glen, April, '03
 
MMMMM
 

___ Blue Wave/DOS v2.30 [NR]

--- FLAME v2.0/b
 * Origin: Braintap BBS Adelaide Australia (3:800/449)