Text 15770, 130 rader
Skriven 2014-08-13 08:42:06 av Dave Drum (1:18/200.0)
     Kommentar till en text av mark lewis
Ärende: MSG was:Yellow 1
========================
-=> mark lewis wrote to Dave Drum <=-

 JW> That's exactly what my label says too. Also garlic powder. It's
 JW> the turmeric that gives it its gaudy glow in the dark nuclear
 JW> waste colour.

 DD> Hmmmmmmmmm ... my French's does not mention garlic anywhere.

 ml> they hid it behind the "spices" moniker... i've found MSG hidden
 ml> that way, too...

 DD> Yikes. I don't get a reaction to mustard but I do get affected by
 DD> too much MSG.

 ml> too much can be a BadThing<tm>, yes... do you get affected
 ml> by just some or only ""too much""? how much is "too much"?

Minor amounts don't seem to bother me. And I really don't know where the
"tipping point" is located. But, if I get too much I become red in the face,
suffer "cotton mouth", etc. Time is the only healer for that. No amount of
water (or other beverage) will do more can proved temporary relief for the dry
mouth.
 
 DD> All my Oriental places that I eat at proclaim "No MSG used". For
 DD> me, that's a good thing.

 ml> definitely...

There used to be a buffet restaurant here that was highly thought of in the
community. But, if I had been dragooned into going there with friends I just
drank tea or coffee and left the food strictly alone. Seems that they used MSG
in *everything* ... except, maybe, some of the desserts. But, as I seldom do
dessert - shrug.
 
 ml> speaking of MSG, when you are looking at labels, do you
 ml> also look for it in its other names?

I've found it under Autolyzed Plant Protein, Autolyzed Yeast, Aginomoto,
Calcium Caseinate, Glutamate, Glutamic Acid, Hydrolized Plant Protein (HPP),
Hydrolized Vegetable Protein (HVP), Monopotassium Glutamate, Natural Flavoring,
etc.

Not to mention that many products that are required to be listed have MSG as a
component - but it is not required to list the components of the product - so
the MSG hides. This usually does not bother me as the amount is far beneath my
"tipping point".

The ones that get me are the cooks/producers that reason that "if a little is
good, a whole bunch is going to be better."

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Szechwan Spicy Chicken Dumplings
 Categories: Oriental, Poultry, Wine, Sauces
      Yield: 65 dumplings

    1/2 lb Chicken; in 1" cubes
      2    Egg whites
      1 tb Cornstarch
    1/4 ts Sugar
           Salt
    1/4 ts Monosodium glutamate; (opt)
      1 tb Dry sherry or shao hsing
           - wine
      3 tb Water
      1    Pkg won ton skins

MMMMM--------------------------SAUCE--------------------------------
           (ingredients for one serving
           - amounts may be increased)
      1 tb Fine chopped garlic
      1 tb Fine minced Szechwan
           - preserved vegetable
           - (available at Asian
           - markets)
      1    Scallion; green & white,
           - trimmed, fine chopped
      1 tb Hot chile oil; more to taste
    1/4 tb Monosodium glutamate; (opt)
    1/4 ts Sugar
      1 tb Soy sauce
      1 ts Red wine vinegar

MMMMM-------------------------GARNISH-------------------------------
      1 tb Chopped fresh cilantro leaf

  TO MAKE THE DUMPLINGS: Put chicken cubes, egg whites,
  cornstarch, sugar, salt, monosodium glutamate, wine and
  water into container of electric blender. Blend, stirring
  down as necessary, to make a fine paste. Remove to mixing
  bowl.

  Neatly stack won ton skins on flat surface, a few at a
  time, and use 2" to 2 1/2" biscuit cutter to cut out
  rounds. (Leftover bits of pastry can be dried and used in
  soups.)

  Spoon a teaspoon or so of filling into center of each
  round, fold round over to enclose filling, and seal edges
  completely, using a little water and pressing edges
  together to make a filled crescent. Continue until all
  filling is used.

  TO MAKE THE SAUCE: Simply combine all ingredients listed
  and stir to blend.

  TO COOK THE DUMPLINGS: Bring large pot of water to boil.
  Do not add salt. When water is boiling furiously, add
  dumplings and 1/2 cup cold water and cook until dumplings
  are piping hot inside; drain.

  TO SERVE: Arrange cooked dumplings on platter and sprinkle
  with minced cilantro. Serve hot, with sauce on side.

  Yield: 68 dumplings

  Source: The Chinese Cookbook by Craig Claiborne and
          Virginia Lee

  From: http://www.recipelink.com

  Uncle Dirty Dave's Archives

MMMMM

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