In article >,
George > wrote:

> On 2/27/2010 11:55 AM, Omelet wrote:
> > In >,
> > blake > wrote:
> >
> >> On Sat, 27 Feb 2010 10:22:35 -0600, Omelet wrote:
> >>
> >>> I'd never used it before until recently.
> >>> I'm liking it on T-bones.:-)
> >>>
> >>> Thanks to those that provided info' on it.
> >>>
> >>> I bought a simple shaker of "Accent" at the store to check it out...
> >>
> >> if you decide you like it, when you run out just buy a bag of MSG at an
> >> asian store. you will pay about one-tenth the price. (accent may also
> >> have an ingredient to prevent caking, but i don't think MSG cakes anyway.)
> >>
> >> your pal,
> >> blake
> >
> > But how long would that last me?<g>
> >
> > I already freeze 5 lb. bags of sesame seeds!
> >
> > I do see myself using MSG more on chicken, pork, etc. Maybe even in
> > sausages...
>
> But those 5 lb bags are really inexpensive. It would probably last
> forever if you kept it dry.

I'll look for it next time I hit the Asian grocery store, thanks!

http://www.mtsupermarket.com/

This place is insane. You can spend HOURS there.
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In article >,
"cshenk" > wrote:

> "Janet Bostwick" wrote
> > "dsi1" wrote
>
> >> Welcome to the dark side. MSG serves the same function as adding soy
> >> sauce or cheese to food. Of course, you can't add soy sauce or parmesan
> >> to something like potato salad in which MSG works great. I wouldn't
> >> consider making potato salad without it. Never used it on a steak though.
> >
> > Does MSG mask the sweetness of vegetables? I like the sweetness of the
> > potatoes in the potato salad and of bell peppers, onions, etc. I haven't
> > had Accent in the house since the 60's. What can you tell it does for
> > your potato salad? I'm not challenging you, I just want to know.
>
> No, it enhances it in an odd hard to define way.

I know what you mean.
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In article >,
"JonquilJan" > wrote:

> "Omelet" > wrote in message
> news
> > I'd never used it before until recently.
> > I'm liking it on T-bones.:-)
> >
> > Thanks to those that provided info' on it.
> >
> > I bought a simple shaker of "Accent" at the store to check it out...
> > --
> > Peace! Om
> >
> Just a side note. MSG when sprinkled on the problem area will also
> significantly reduce the pain/itching/swelling of mosquito/spider bites and
> also bee/hornet/wasp stings.
>
> JonquilJan
>
> Learn something new every day
> As long as you are learning, you are living
> When you stop learning, you start dying

Huh! Thanks for that, and proved your sig to be more true than ever! <g>
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"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

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In article >,
George > wrote:

> On 2/27/2010 1:02 PM, James Silverton wrote:
> > Janet wrote on Sat, 27 Feb 2010 10:43:33 -0700:
> >
> >
> >> "dsi1" > wrote in message
> >> ...
> >>> On 2/27/2010 6:22 AM, Omelet wrote:
> >>>> I'd never used it before until recently.
> >>>> I'm liking it on T-bones.:-)
> >>>>
> >>>> Thanks to those that provided info' on it.
> >>>>
> >>>> I bought a simple shaker of "Accent" at the store to check
> >>>> it out...
> >>>
> >>> Welcome to the dark side. MSG serves the same function as
> >>> adding soy sauce or cheese to food. Of course, you can't add soy
> >>> sauce or parmesan to something like potato salad in which
> >>> MSG works great. I wouldn't consider making potato salad
> >>> without it. Never used it on a steak though.
> >
> >> Does MSG mask the sweetness of vegetables? I like the sweetness of the
> >> potatoes in the potato salad and of bell peppers, onions, etc. I
> >> haven't had Accent in the house since the 60's. What can you tell it
> >> does for your potato salad? I'm not challenging you, I just want to know.
> >
> >
> > Glutamate is contained in tomatoes.
> >
>
> And notably in large amounts in mushrooms. Thats one of the reasons
> tastes are brighter when cooking with them.

Never thought about that. Mushrooms, to me, are a good low-cal meat
substitute but I also like them for themselves. I LOVE mushrooms.
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"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

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In article >,
brooklyn1 > wrote:

> On Sat, 27 Feb 2010 11:50:52 -0500, blake murphy
> > wrote:
>
> >On Sat, 27 Feb 2010 10:22:35 -0600, Omelet wrote:
> >
> >> I'd never used it before until recently.
> >> I'm liking it on T-bones.:-)
> >>
> >> Thanks to those that provided info' on it.
> >>
> >> I bought a simple shaker of "Accent" at the store to check it out...
> >
> >if you decide you like it, when you run out just buy a bag of MSG at an
> >asian store. you will pay about one-tenth the price. (accent may also
> >have an ingredient to prevent caking, but i don't think MSG cakes anyway.)
>
> MSG certainly cakes, terribly so... I used to buy the generic MSG but
> each time I opened the jar near a steaming pot it caked more. Accent
> doesn't cost much at the big box stores, I get mine at Sam's Club, two
> big cannisters bundled together for like $7. You exaggerate, generic
> msg is not 1/10 the price, maybe 20% cheaper but Accent goes further
> because it doesn't cake and is easier to use.

Huh. We'll see how long this lasts me. I'm not using it on everything...
:-) It's a basic 4 oz. shaker. Thanks Shel' for the input.
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"Human nature seems to be to control other people until they put their foot down."
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In article >,
brooklyn1 > wrote:

> On Sat, 27 Feb 2010 08:29:37 -0800 (PST), Food Snob®
> > wrote:
>
> >On Feb 27, 10:22*am, Omelet > wrote:
> >> I'd never used it before until recently.
> >> I'm liking it on T-bones.:-)
> >
> >I'm not anti-MSG, but it seems like steak is the absolute last place
> >you'd need it.
> >>
> >> Thanks to those that provided info' on it.
> >>
> >> I bought a simple shaker of "Accent" at the store to check it out...
> >
> >Use it sparingly. A little goes a long way.
>
> Yup has about four times the flavor enhancement property of salt, and
> MSG contains 60% less sodium than table salt.... it's a win-win
> situation.

Looks like that to me, and I'm a low sodium person!

Thanks. :-)
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"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

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In article >, dsi1 >
wrote:

> I haven't used Accent myself but it seems different from the Ajinomoto
> that I use. They may add stuff in there that makes it cake up. If you do
> try MSG, don't overdo it and pay attention to the balance of MSG and
> salt. You'll probably be able to use less salt.

Not a bad thing. Too much salt, for me and many others, causes fluid
retention and higher blood pressure.
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"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

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In article >,
"Ophelia" > wrote:

> So? A pinch of MSG to half a pinch of salt?

You may want to simply experiment to your personal tastes?
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"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

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In article >, "cshenk" >
wrote:

> "brooklyn1" wrote
> > Food Snob® wrote:
>
> >>Use it sparingly. A little goes a long way.
> >
> > Yup has about four times the flavor enhancement property of salt, and
> > MSG contains 60% less sodium than table salt.... it's a win-win
> > situation.
>
> Excellent way to tailor down the salt intake a bit (if needing just basic
> reduced, not super low sodium diet).

Low sodium is under 2,000 mg per day. I suppose MSG can help with that?
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--Steve Rothstein

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In article
>,
Food Snob® > wrote:

> Bromelain makes my mouth hurt. I always regret eating raw pineapple,
> which I otherwise like a lot. Cooked doesn't do it, but I dislike
> cooked pineapple..
> >
> >
> --Bryan

Try it grilled. I dare ya! ;-)
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--Steve Rothstein

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In article
>,
bulka > wrote:

> Upfront - I love MSG. That said:
>
> "A little goes a long way" - I think msg has a thresehold. Something
> can be way too salty; with extra MSG, once it is over the line it
> doesnt matter, or at least doesnt register ob our toungue/brains.
>
> My groceries sell spices and stuff for $1/bottle. Accent was about
> $4, last time I checked.

I think I could get addicted to this stuff...
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"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

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In article >,
dsi1 > wrote:

> On 2/27/2010 9:06 AM, ImStillMags wrote:
> > On Feb 27, 8:56 am, > wrote:
> >> On 2/27/2010 6:22 AM, Omelet wrote:
> >>
> >>> I'd never used it before until recently.
> >>> I'm liking it on T-bones.:-)
> >>
> >>> Thanks to those that provided info' on it.
> >>
> >>> I bought a simple shaker of "Accent" at the store to check it out...
> >>
> >> Welcome to the dark side. MSG serves the same function as adding soy
> >> sauce or cheese to food. Of course, you can't add soy sauce or parmesan
> >> to something like potato salad in which MSG works great. I wouldn't
> >> consider making potato salad without it. Never used it on a steak though.
> >
> > I have not purposefully used MSG since the 60's. Heard all the
> > 'health' issues about it. So.....since
> > you guys are users, do you use salt when you use MSG??? or do you just
> > use MSG alone? Is it the combination of salt and MSG that is
> > harmful. I'm really not trying to be snide here, I really am
> > uneducated about both sides of the question and would like to know.
> >
> > I'm all about flavor in foods, but have eschewed MSG because of all
> > the bad press and attitudes from the public.
> >
>
> I think that MSG's bad press has it's start in an article that appeared
> in Reader's Digest in the 60's. Mostly it was about research into the so
> called "Chinese restaurant" syndrome. The piece stated that only a small
> number of people show any ill effects of MSG. That small detail didn't
> matter much as it was all downhill for MSG in the US after that article.
> Since then, there has been little interest in pursuing any scientific
> research into the ill effects of MSG. My guess is that it's because it
> is seen more as a problem of people's fears and perceptions rather than
> a public health issue.

I am glad that this entire list has, so far, been supportive of it's
use. I've not had ANY ill effects, and neither has dad after using some
in the chinese food I prepared tonight for us.
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"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

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In article >,
"J. Clarke" > wrote:

> Ralph Nader taught the American con man that truth doesn't matter, it's
> how you market your lies that counts.

Gods that would make a good -sig file!!!
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--Steve Rothstein

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Omelet wrote:
> In article
> >,
> bulka > wrote:
>
>> Upfront - I love MSG. That said:
>>
>> "A little goes a long way" - I think msg has a thresehold. Something
>> can be way too salty; with extra MSG, once it is over the line it
>> doesnt matter, or at least doesnt register ob our toungue/brains.
>>
>> My groceries sell spices and stuff for $1/bottle. Accent was about
>> $4, last time I checked.
>
> I think I could get addicted to this stuff...
That's one of the unfortunate bad effects did you google the health
problems yet ?

On 2/28/2010 9:20 AM, atec 77 wrote:
> Omelet wrote:
>> In article
>> >,
>> bulka > wrote:
>>
>>> Upfront - I love MSG. That said:
>>>
>>> "A little goes a long way" - I think msg has a thresehold. Something
>>> can be way too salty; with extra MSG, once it is over the line it
>>> doesnt matter, or at least doesnt register ob our toungue/brains.
>>>
>>> My groceries sell spices and stuff for $1/bottle. Accent was about
>>> $4, last time I checked.
>>
>> I think I could get addicted to this stuff...
> That's one of the unfortunate bad effects did you google the health
> problems yet ?

The "health problems" are (a) a very few people who have a reaction to
it and (b) fearmongering by professional alarmists. I'm surprised that
Algore isn't stamping his foot about it since his his global warming
scam went bust.

On Sun, 28 Feb 2010 06:34:44 -0600 in rec.food.cooking, Omelet
> wrote,
>
>Not a bad thing. Too much salt, for me and many others, causes fluid
>retention and higher blood pressure.

That's the sodium, right? The "S" in MSG.

In article >,
atec 77 <"atec 77 > wrote:

> Omelet wrote:
> > In article
> > >,
> > bulka > wrote:
> >
> >> Upfront - I love MSG. That said:
> >>
> >> "A little goes a long way" - I think msg has a thresehold. Something
> >> can be way too salty; with extra MSG, once it is over the line it
> >> doesnt matter, or at least doesnt register ob our toungue/brains.
> >>
> >> My groceries sell spices and stuff for $1/bottle. Accent was about
> >> $4, last time I checked.
> >
> > I think I could get addicted to this stuff...
> That's one of the unfortunate bad effects did you google the health
> problems yet ?

Why? Are they proven other than the sodium load?
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--Steve Rothstein

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On Feb 28, 8:20*am, atec 77 <"atec 77 > wrote:
> Omelet wrote:
> > In article
> > >,
> > *bulka > wrote:
>
> >> Upfront - I love MSG. *That said:
>
> >> "A little goes a long way" - I think msg has a thresehold. *Something
> >> can be way too salty; *with extra MSG, once it is over the line it
> >> doesnt matter, or at least doesnt register ob our toungue/brains.
>
> >> My groceries sell spices and stuff for $1/bottle. *Accent was about
> >> $4, last time I checked.
>
> > I think I could get addicted to this stuff...
>
> That's one of the unfortunate bad effects *did you google the health
> problems yet ?


FROM WIKIPEDIA:
MSG as a food ingredient has been the subject of health studies. A
report from the Federation of American Societies for Experimental
Biology (FASEB) compiled in 1995 on behalf of the United States Food
and Drug Administration (FDA) concluded that MSG was safe for most
people when "eaten at customary levels". However, it also said that,
based on anecdotal reports, some people may have an MSG intolerance
which causes "MSG symptom complex" and/or a worsening of asthmatic
symptoms.[12] Subsequent research found that while large doses of MSG
given without food may elicit more symptoms than a placebo in
individuals who believe that they react adversely to MSG, the
frequency of the responses was low and the responses reported were
inconsistent, not reproducible, and were not observed when MSG was
given with food.[13] While many people believe that MSG is the cause
of these symptoms, a statistical association has not been demonstrated
under controlled conditions, even in studies with people who were
convinced that they were sensitive to it.[13][14][15][16] Adequately
controlling for experimental bias includes a placebo-controlled double-
blinded experimental design and the application in capsules because of
the strong and unique after-taste of glutamates.
source-- http://en.wikipedia.org/wiki/Monosodium_glutamate

--Bryan

In article >,
David Harmon > wrote:

> On Sun, 28 Feb 2010 06:34:44 -0600 in rec.food.cooking, Omelet
> > wrote,
> >
> >Not a bad thing. Too much salt, for me and many others, causes fluid
> >retention and higher blood pressure.
>
> That's the sodium, right? The "S" in MSG.

But from what I have read here, it enhances flavor better than salt so
helps you to cut back on sodium without sacrificing flavor.
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--Steve Rothstein

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On 2/28/2010 10:25 AM, David Harmon wrote:
> On Sun, 28 Feb 2010 06:34:44 -0600 in rec.food.cooking, Omelet
> > wrote,
>>
>> Not a bad thing. Too much salt, for me and many others, causes fluid
>> retention and higher blood pressure.
>
> That's the sodium, right? The "S" in MSG.

Per gram it's got a third as much as salt and you use precious little of
it--one of the first recipes for hot and sour soup published in English
by a Chinese author has a half a teaspoon in 2 quarts of soup.

"dsi1" > wrote in message
...
>> So? A pinch of MSG to half a pinch of salt?
>>
>>
>
> Good question. I don't know. My suggestion is that you season your food
> the way you normally do except add a little less salt with some MSG until
> you get a feel for the proportions. I cook for my mother-in-law and keep
> the salt levels down as she finds most food too salty - probably because
> she's in a constant state of dehydration.

I havent' been able to find any yet, but I am looking. I think I might try
a chinese shop when I can find one.

> You should start with a small pinch first rather than a big pinch. I keep
> an open 1 lb bag of Ajinomoto all the time in the little cabinet by the
> stove. The stuff is non-hygroscopic and will not cake-up even in this
> humid environment.

Is that MSG?

--
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https://www.shop.helpforheroes.org.uk/

"Omelet" > wrote in message
news
> In article >,
> "Ophelia" > wrote:
>
>> So? A pinch of MSG to half a pinch of salt?
>
> You may want to simply experiment to your personal tastes?

Sounds right Now I just have to find some

I was just interested in how others used it.


--
--
https://www.shop.helpforheroes.org.uk/

On 2/28/2010 11:48 AM, Ophelia wrote:
>
>
> "dsi1" > wrote in message
> ...
>>> So? A pinch of MSG to half a pinch of salt?
>>>
>>>
>>
>> Good question. I don't know. My suggestion is that you season your
>> food the way you normally do except add a little less salt with some
>> MSG until you get a feel for the proportions. I cook for my
>> mother-in-law and keep the salt levels down as she finds most food too
>> salty - probably because she's in a constant state of dehydration.
>
> I havent' been able to find any yet, but I am looking. I think I might
> try a chinese shop when I can find one.
>
>> You should start with a small pinch first rather than a big pinch. I
>> keep an open 1 lb bag of Ajinomoto all the time in the little cabinet
>> by the stove. The stuff is non-hygroscopic and will not cake-up even
>> in this humid environment.
>
> Is that MSG?

Ajinomoto is the original commercial preparation of MSG, which first
appeared in Japan. While it's packaged in shaker bottles good luck
finding one--the smallest packaging that seems to be readily available
in the US is the 1 pound bag. Ac'cent Flavor Enhancer is also pure MSG.

Note that you can buy Ajinomoto direct off of Amazon--Ajinomoto has a
store there--but you'll get the wholesale packaging, which means six
shaker bottles or 12 one pound bags.


>

J. wrote on Sun, 28 Feb 2010 13:31:15 -0500:

> On 2/28/2010 11:48 AM, Ophelia wrote:
>>
>> "dsi1" > wrote in message
>> ...
>>>> So? A pinch of MSG to half a pinch of salt?
>>>>
>>> Good question. I don't know. My suggestion is that you
>>> season your food the way you normally do except add a little
>>> less salt with some MSG until you get a feel for the
>>> proportions. I cook for my mother-in-law and keep the salt
>>> levels down as she finds most food too salty - probably
>>> because she's in a constant state of dehydration.
>>
>> I havent' been able to find any yet, but I am looking. I
>> think I might try a chinese shop when I can find one.
>>
>>> You should start with a small pinch first rather than a big pinch. I
>>> keep an open 1 lb bag of Ajinomoto all the time in the little
>>> cabinet by the stove. The stuff is
>>> non-hygroscopic and will not cake-up even in this humid
>>> environment.
>>
>> Is that MSG?

> Ajinomoto is the original commercial preparation of MSG, which
> first appeared in Japan. While it's packaged in shaker
> bottles good luck finding one--the smallest packaging that
> seems to be readily available in the US is the 1 pound bag. Ac'cent
> Flavor Enhancer is also pure MSG.

My local Chinese supermarket has Aji no Moto in plastic shaker bottles
as well as plastic bags containing about 1 lb (500 g actually). People
might be interested that MSG is called "Chinese Salt" in Indian cooking
and I have seen it in my favorite Indian supermarket.

The trouble with Accent is that is sold in metal cans that rust readily
if a counter top is wet and tend to stain surfaces.

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

"J. Clarke" > wrote in message
...
> On 2/28/2010 11:48 AM, Ophelia wrote:
>>
>>
>> "dsi1" > wrote in message
>> ...
>>>> So? A pinch of MSG to half a pinch of salt?
>>>>
>>>>
>>>
>>> Good question. I don't know. My suggestion is that you season your
>>> food the way you normally do except add a little less salt with some
>>> MSG until you get a feel for the proportions. I cook for my
>>> mother-in-law and keep the salt levels down as she finds most food too
>>> salty - probably because she's in a constant state of dehydration.
>>
>> I havent' been able to find any yet, but I am looking. I think I might
>> try a chinese shop when I can find one.
>>
>>> You should start with a small pinch first rather than a big pinch. I
>>> keep an open 1 lb bag of Ajinomoto all the time in the little cabinet
>>> by the stove. The stuff is non-hygroscopic and will not cake-up even
>>> in this humid environment.
>>
>> Is that MSG?
>
> Ajinomoto is the original commercial preparation of MSG, which first
> appeared in Japan. While it's packaged in shaker bottles good luck
> finding one--the smallest packaging that seems to be readily available in
> the US is the 1 pound bag. Ac'cent Flavor Enhancer is also pure MSG.
>
> Note that you can buy Ajinomoto direct off of Amazon--Ajinomoto has a
> store there--but you'll get the wholesale packaging, which means six
> shaker bottles or 12 one pound bags.

Thank you I am in UK so will have to search for these! Your explanation
will be very helpful!

--
--
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"James Silverton" > wrote in message
...
> J. wrote on Sun, 28 Feb 2010 13:31:15 -0500:
>
>> On 2/28/2010 11:48 AM, Ophelia wrote:
>>>
>>> "dsi1" > wrote in message
>>> ...
>>>>> So? A pinch of MSG to half a pinch of salt?
>>>>>
>>>> Good question. I don't know. My suggestion is that you
>>>> season your food the way you normally do except add a little
>>>> less salt with some MSG until you get a feel for the
>>>> proportions. I cook for my mother-in-law and keep the salt
>>>> levels down as she finds most food too salty - probably
>>>> because she's in a constant state of dehydration.
>>>
>>> I havent' been able to find any yet, but I am looking. I
>>> think I might try a chinese shop when I can find one.
>>>
>>>> You should start with a small pinch first rather than a big pinch. I
>>>> keep an open 1 lb bag of Ajinomoto all the time in the little cabinet
>>>> by the stove. The stuff is
>>>> non-hygroscopic and will not cake-up even in this humid
>>>> environment.
>>>
>>> Is that MSG?
>
>> Ajinomoto is the original commercial preparation of MSG, which
>> first appeared in Japan. While it's packaged in shaker
>> bottles good luck finding one--the smallest packaging that
>> seems to be readily available in the US is the 1 pound bag. Ac'cent
>> Flavor Enhancer is also pure MSG.
>
> My local Chinese supermarket has Aji no Moto in plastic shaker bottles as
> well as plastic bags containing about 1 lb (500 g actually). People might
> be interested that MSG is called "Chinese Salt" in Indian cooking and I
> have seen it in my favorite Indian supermarket.
>
> The trouble with Accent is that is sold in metal cans that rust readily if
> a counter top is wet and tend to stain surfaces.

Thanks, James. So, Chinese salt/Ajomoto/Accent/Msg.

--
--
https://www.shop.helpforheroes.org.uk/

On 2/28/2010 4:20 AM, atec 77 wrote:
> Omelet wrote:
>> In article
>> >,
>> bulka > wrote:
>>
>>> Upfront - I love MSG. That said:
>>>
>>> "A little goes a long way" - I think msg has a thresehold. Something
>>> can be way too salty; with extra MSG, once it is over the line it
>>> doesnt matter, or at least doesnt register ob our toungue/brains.
>>>
>>> My groceries sell spices and stuff for $1/bottle. Accent was about
>>> $4, last time I checked.
>>
>> I think I could get addicted to this stuff...
> That's one of the unfortunate bad effects did you google the health
> problems yet ?

According to the internet and popular beliefs, MSG can cause headaches,
shortness of breath, cancer, brain tumors, and in rare instances, teen
pregnancy. This is some powerful stuff! Please use caution. :-)

On 2/28/2010 6:48 AM, Ophelia wrote:
>
>
> "dsi1" > wrote in message
> ...
>>> So? A pinch of MSG to half a pinch of salt?
>>>
>>>
>>
>> Good question. I don't know. My suggestion is that you season your
>> food the way you normally do except add a little less salt with some
>> MSG until you get a feel for the proportions. I cook for my
>> mother-in-law and keep the salt levels down as she finds most food too
>> salty - probably because she's in a constant state of dehydration.
>
> I havent' been able to find any yet, but I am looking. I think I might
> try a chinese shop when I can find one.
>
>> You should start with a small pinch first rather than a big pinch. I
>> keep an open 1 lb bag of Ajinomoto all the time in the little cabinet
>> by the stove. The stuff is non-hygroscopic and will not cake-up even
>> in this humid environment.
>
> Is that MSG?
>

Ajinomoto is the stuff used in Asia. I guess there would be other brands
of MSG but I've never seen those. Accent is mostly used in the US and
evidently, the UK?

There seems to be some misunderstanding in that Accent is thought to be
a meat tenderizer. How this ever got started is a mystery.

"dsi1" > wrote in message
...
> On 2/28/2010 6:48 AM, Ophelia wrote:
>>
>>
>> "dsi1" > wrote in message
>> ...
>>>> So? A pinch of MSG to half a pinch of salt?
>>>>
>>>>
>>>
>>> Good question. I don't know. My suggestion is that you season your
>>> food the way you normally do except add a little less salt with some
>>> MSG until you get a feel for the proportions. I cook for my
>>> mother-in-law and keep the salt levels down as she finds most food too
>>> salty - probably because she's in a constant state of dehydration.
>>
>> I havent' been able to find any yet, but I am looking. I think I might
>> try a chinese shop when I can find one.
>>
>>> You should start with a small pinch first rather than a big pinch. I
>>> keep an open 1 lb bag of Ajinomoto all the time in the little cabinet
>>> by the stove. The stuff is non-hygroscopic and will not cake-up even
>>> in this humid environment.
>>
>> Is that MSG?
>>
>
> Ajinomoto is the stuff used in Asia. I guess there would be other brands
> of MSG but I've never seen those. Accent is mostly used in the US and
> evidently, the UK?

No idea. Never heard if it until I read it here.


> There seems to be some misunderstanding in that Accent is thought to be a
> meat tenderizer. How this ever got started is a mystery.
>

--
--
https://www.shop.helpforheroes.org.uk/

dsi1 wrote on Sun, 28 Feb 2010 10:21:17 -1000:

> On 2/28/2010 4:20 AM, atec 77 wrote:
>> Omelet wrote:
>>> In article
>>>
>>> ps.com>, bulka > wrote:
>>>
>>>> Upfront - I love MSG. That said:
>>>>
>>>> "A little goes a long way" - I think msg has a thresehold.
>>>> Something can be way too salty; with extra MSG, once it is over the
>>>> line it doesnt matter, or at least doesnt register
>>>> ob our toungue/brains.
>>>>
>>>> My groceries sell spices and stuff for $1/bottle. Accent
>>>> was about $4, last time I checked.
>>>
>>> I think I could get addicted to this stuff...
>> That's one of the unfortunate bad effects did you google the health
>> problems yet ?

>According to the internet and popular beliefs, MSG can cause headaches,
>shortness of breath, cancer, brain tumors, and in rare instances, teen
>pregnancy. This is some powerful stuff! Please use caution. :-)

Have you not read the previous posts about MSG that differ from what you
say?

I am reminded of the bumper sticker that I saw in my local health-nut
coop " 'You cannot simultaneously have peace and prepare for war',
Albert Einstein". Tho' I never have seen a reference to an actual quote,
it might appear that Einstein had come up with a new and profound notion
despite quite opposite opinions over the centuries, notably von
Klausewitz and Sun Tsu (about 544-496 BC)

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

"JonquilJan" > wrote in message
. ..
> "Omelet" > wrote in message
> news
>> I'd never used it before until recently.
>> I'm liking it on T-bones.:-)
>>
>> Thanks to those that provided info' on it.
>>
>> I bought a simple shaker of "Accent" at the store to check it out...
>> --
>> Peace! Om
>>
>
> Just a side note. MSG when spribkled on the problem area will also
> significantly reduce the pain/itching/swelling of mosquito/spider bites
> and also bee/hornet/wasp stings.
>
> JonquilJan
>

A paste made with baking soda and water will pretty much do the same thing.
Mosquitoes aren't a big deal; sure the bites itch but unless you're allergic
they don't cause problems. Spider bites, OTOH, well... might want more than
a homemade poultice if you get bitten by a brown recluse. Their venom tends
to make your flesh decompose.

Jill

On Sat, 27 Feb 2010 10:55:29 -0600, Omelet wrote:

> In article >,
> blake murphy > wrote:
>
>> On Sat, 27 Feb 2010 10:22:35 -0600, Omelet wrote:
>>
>>> I'd never used it before until recently.
>>> I'm liking it on T-bones.:-)
>>>
>>> Thanks to those that provided info' on it.
>>>
>>> I bought a simple shaker of "Accent" at the store to check it out...
>>
>> if you decide you like it, when you run out just buy a bag of MSG at an
>> asian store. you will pay about one-tenth the price. (accent may also
>> have an ingredient to prevent caking, but i don't think MSG cakes anyway.)
>>
>> your pal,
>> blake
>
> But how long would that last me? <g>
>
> I already freeze 5 lb. bags of sesame seeds!
>
> I do see myself using MSG more on chicken, pork, etc. Maybe even in
> sausages...

yeah, your canister will last a long time. but the m.s.g. itself will last
forever on the pantry shelf, and accent has a wildly inflated price.

your pal,
blake

On Sat, 27 Feb 2010 11:37:01 -0800 (PST), ImStillMags wrote:

> On Feb 27, 11:24*am, "cshenk" > wrote:
>> "Janet Bostwick" wrote
>>
>>> "dsi1" wrote
>>>> Welcome to the dark side. MSG serves the same function as adding soy
>>>> sauce or cheese to food. Of course, you can't add soy sauce or parmesan
>>>> to something like potato salad in which MSG works great. I wouldn't
>>>> consider making potato salad without it. Never used it on a steak though.
>>
>>> Does MSG mask the sweetness of vegetables? *I like the sweetness of the
>>> potatoes in the potato salad and of bell peppers, onions, etc. *I haven't
>>> had Accent in the house since the 60's. *What can you tell it does for
>>> your potato salad? *I'm not challenging you, I just want to know.
>>
>> No, it enhances it in an odd hard to define way.
>
> I started Googling MSG to find out a bit more.........looks like there
> is a lot of hysterical information about
> MSG causing all sorts of problems.....

dear god, yes. i don't know if it started with the relatively few people
who suffer from 'chinese restaurant syndrome' (though oddly enough, a
connection to m.s.g. can't be shown in any kind of controlled study) or as
a carry-over from anti-salt hysteria (omgomg!!! it has sodium in it! it's
right there in its *name*!!!).

your pal,
blake

On Sat, 27 Feb 2010 16:51:22 -0700, Janet Bostwick wrote:

> "brooklyn1" > wrote in message
> ...
>> On Sat, 27 Feb 2010 10:43:33 -0700, "Janet Bostwick"
>> > wrote:
>>
>>>
>>>"dsi1" > wrote in message
...
>>>> On 2/27/2010 6:22 AM, Omelet wrote:
>>>>> I'd never used it before until recently.
>>>>> I'm liking it on T-bones.:-)
>>>>>
>>>>> Thanks to those that provided info' on it.
>>>>>
>>>>> I bought a simple shaker of "Accent" at the store to check it out...
>>>>
>>>> Welcome to the dark side. MSG serves the same function as adding soy
>>>> sauce
>>>> or cheese to food. Of course, you can't add soy sauce or parmesan to
>>>> something like potato salad in which MSG works great. I wouldn't
>>>> consider
>>>> making potato salad without it. Never used it on a steak though.
>>>
>>>Does MSG mask the sweetness of vegetables? I like the sweetness of the
>>>potatoes in the potato salad and of bell peppers, onions, etc. I haven't
>>>had Accent in the house since the 60's. What can you tell it does for
>>>your
>>>potato salad? I'm not challenging you, I just want to know.
>>>Janet
>>>
>> If your potatoes are sweet they're old and haven't been properly
>> stored... time and overly cold turns potato starch to sugar.
>>
> I just am very aware of a natural sweetness in all vegetables, a sweetness
> that is definitely pinned to the base flavor of the vegetable. I can also
> smell the flavor. I am aware of the storage issue, but I can taste the
> sweetness in newly harvested potatoes. I don't want to give it up.
> Janet

i don't think m.s.g. would adversely affect that, janet.

your pal,
blake

On Sat, 27 Feb 2010 21:17:46 -0000, Ophelia wrote:

> "dsi1" > wrote in message
>>
>> Adding MSG to potato salad is like adding bell peppers, onions, celery to
>> your salad without the taste of those veggies. I remember sitting outside
>> of a restaurant with my late neighbor and commenting that their salad was
>> different and tasted flat. He asked me if it had enough salt and I said
>> there was enough salt but it was a lot different from their previous
>> recipe but I couldn't put my finger on what it was. He thought about it
>> and said "No mo' Ajinomoto." A light went off in my head and I said
>> "you're right about that." Boy, my neighbor was a smart guy and an
>> experienced cook although, he might have been a little crazy. :-)
>>
>> I haven't used Accent myself but it seems different from the Ajinomoto
>> that I use. They may add stuff in there that makes it cake up. If you do
>> try MSG, don't overdo it and pay attention to the balance of MSG and salt.
>> You'll probably be able to use less salt.
>
> So? A pinch of MSG to half a pinch of salt?

generally, you would use less m.s.g. than you would salt to season a given
amount of food. as for then reducing the salt in a given recipe - well,
maybe, if you are sodium-restricted. the flavor enhancement by m.s.g.
doesn't, to me, make food seem saltier.

your pal,
blake

On Sat, 27 Feb 2010 15:26:04 -0500, cshenk wrote:

> "James Silverton" wrote
>> JonquilJan wrote:
>
>>> Just a side note. MSG when spribkled on the problem area will
>>> also significantly reduce the pain/itching/swelling of
>>> mosquito/spider bites and also bee/hornet/wasp stings.
>>
>> Interesting, I'd never heard of that! The only culinary thing I have seen
>> suggested is meat tenderizer and that's logical because a lot of insect
>> bites involve protein venoms that can be degraded by tenderizer.
>
> Grin, hate to tell ya but most 'meat tenderizers' I am thinking of on the
> market are MSG.

some have m.s.g. and some do not. it's not the tenderizing ingredient,
though.

your pal,
blake

On Sat, 27 Feb 2010 15:22:27 -0500, brooklyn1 wrote:

> On Sat, 27 Feb 2010 11:50:52 -0500, blake murphy
> > wrote:
>
>>On Sat, 27 Feb 2010 10:22:35 -0600, Omelet wrote:
>>
>>> I'd never used it before until recently.
>>> I'm liking it on T-bones.:-)
>>>
>>> Thanks to those that provided info' on it.
>>>
>>> I bought a simple shaker of "Accent" at the store to check it out...
>>
>>if you decide you like it, when you run out just buy a bag of MSG at an
>>asian store. you will pay about one-tenth the price. (accent may also
>>have an ingredient to prevent caking, but i don't think MSG cakes anyway.)
>
> MSG certainly cakes, terribly so... I used to buy the generic MSG but
> each time I opened the jar near a steaming pot it caked more. Accent
> doesn't cost much at the big box stores, I get mine at Sam's Club, two
> big cannisters bundled together for like $7. You exaggerate, generic
> msg is not 1/10 the price, maybe 20% cheaper but Accent goes further
> because it doesn't cake and is easier to use.

horseshit.

blake

On Mon, 01 Mar 2010 00:20:32 +1000, atec 77 wrote:

> Omelet wrote:
>> In article
>> >,
>> bulka > wrote:
>>
>>> Upfront - I love MSG. That said:
>>>
>>> "A little goes a long way" - I think msg has a thresehold. Something
>>> can be way too salty; with extra MSG, once it is over the line it
>>> doesnt matter, or at least doesnt register ob our toungue/brains.
>>>
>>> My groceries sell spices and stuff for $1/bottle. Accent was about
>>> $4, last time I checked.
>>
>> I think I could get addicted to this stuff...
> That's one of the unfortunate bad effects did you google the health
> problems yet ?

if you do, you get more bullshit than you can shake a shovel at.

blake

blake murphy wrote:
>
> dear god, yes. i don't know if it started with the relatively few people
> who suffer from 'chinese restaurant syndrome' (though oddly enough, a
> connection to m.s.g. can't be shown in any kind of controlled study) or as
> a carry-over from anti-salt hysteria (omgomg!!! it has sodium in it! it's
> right there in its *name*!!!).

For several years, I believed my reactions to
Chinese restaurant food were caused by MSG.
It was only in 2002 that I discovered my
symptoms were caused by eating tofu. bean
protein gives me intense migraine headaches.
I almost never have headaches, now that I know
that.

In article >,
"J. Clarke" > wrote:

> On 2/28/2010 10:25 AM, David Harmon wrote:
> > On Sun, 28 Feb 2010 06:34:44 -0600 in rec.food.cooking, Omelet
> > > wrote,
> >>
> >> Not a bad thing. Too much salt, for me and many others, causes fluid
> >> retention and higher blood pressure.
> >
> > That's the sodium, right? The "S" in MSG.
>
> Per gram it's got a third as much as salt and you use precious little of
> it--one of the first recipes for hot and sour soup published in English
> by a Chinese author has a half a teaspoon in 2 quarts of soup.

Wow. That IS a good cutback. Right now I'm keeping the "Accent" next to
the stove and experimenting with it. It does seem to make it easier to
use less salt.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/OMPOmelet>

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