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

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

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

Subscribe:

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.
> --
> Peace! Om

--Bryan

In article
>,
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.

T-bones tend to be a bit bland. At least to me.

> >
> > 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.

I do as it does, thanks!

> --Bryan
--
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>

Subscribe:

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

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...
--
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>

Subscribe:

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.

In article >, dsi1 >
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.

<grins>

> MSG serves the same function as adding soy
> sauce or cheese to food.

And with a little less sodium and far less calories.

> 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.

Thanks!
It does work on T-bones. They have far less flavor than my favorite cut
which are Rib Eyes.
--
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>

Subscribe:

"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

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.

--

James Silverton
Potomac, Maryland

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

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.

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.

On Feb 27, 8:56*am, dsi1 > 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.

James Silverton wrote:
>
> Glutamate is contained in tomatoes.

Glutamate will be present wherever proteins are
synthesized, because it is a precursor to protein.
That means all plant and animal tissues will have
some level of glutamate. Storage tissues like
potatoes will have less. Young growing tissues
will have more.

"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.

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.....

but this one struck me

http://www.youtube.com/watch?v=49Ea0XKAmvQ

(no hit I ) ;-)

"ImStillMags" wrote

> I have not purposefully used MSG since the 60's. Heard all the
> 'health' issues about it. So.....since

Im, it's one of those fad things to say 'oh, MSG is bad'. Reality is while
there are a few folks who seem sensitive to it, it's quite rare to have any
testing show such at all in normal usage. It's like complaining that BLT's
are bad and you must be allergic to bacon (when in reality they had some bad
mayo in the mix).

Using a pinch of it in various things just enhances them is all. Nothing to
get hysterical over.

"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
>
> "Human nature seems to be to control other people until they put their
> foot down."
> --Steve Rothstein
>
> Web Albums: <http://picasaweb.google.com/OMPOmelet>
>
> Subscribe:

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

Learn something new every day
As long as you are learning, you are living
When you stop learning, you start dying

JonquilJan wrote on Sat, 27 Feb 2010 15:00:02 -0500:

> "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
>>
>> "Human nature seems to be to control other people until they put
>> their foot down." --Steve Rothstein
>>
>> Web Albums: <http://picasaweb.google.com/OMPOmelet>
>>
>> Subscribe:

> 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.



--

James Silverton
Potomac, Maryland

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

cshenk wrote:
>
> "ImStillMags" wrote
>
> > I have not purposefully used MSG since the 60's. Heard all the
> > 'health' issues about it. So.....since
>
> Im, it's one of those fad things to say 'oh, MSG is bad'. Reality is while

I wouldn't call it a fad. It's a manufactured scare
propagated by people who make a business off of it.

Like this guy:

http://en.wikipedia.org/wiki/Russell_Blaylock

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.

"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.

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.

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.

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

> "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.

I had a look at the bottle of tenderizer on my shelves and the active
ingredient listed was the enzyme papain (from papaya). Bromelain from
pineapples is also used. Bromelain is the reason why uncooked pineapple
cannot be used in jello.

--

James Silverton
Potomac, Maryland

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

On 2/27/2010 7:43 AM, Janet Bostwick wrote:
> > 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.t
>>>
>>> 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
>
>

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.

"dsi1" > wrote in message
...
> On 2/27/2010 7:43 AM, Janet Bostwick wrote:
>> > 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.t
>>>>
>>>> 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
>>
>>
>
> 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?


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

"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).

On 2/27/2010 11:17 AM, Ophelia wrote:
>
>
> "dsi1" > wrote in message
> ...
>> On 2/27/2010 7:43 AM, Janet Bostwick wrote:
>>> > 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.t
>>>>>
>>>>> 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
>>>
>>>
>>
>> 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?
>
>

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.

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.

On 2/27/2010 3:26 PM, 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.

Where did you get that information? Whatever your source, please ask
them to present their evidence. And if it's just more links to
"somebody said" and not to either ingredients listed on the product or
the results of chemical analysis then don't believe a word they say on
the matter. Next time you're in a store read the labels on all the meat
tenderizer you can find and see if you can find MSG listed on any of them.

There seems to be some degree of confusion between the products "Accent
Flavor Enhancer" and "Adolph's Meat Tenderizer". Accent is MSG--always
has been and never pretended to be anything else. Adolph's is Papain,
an extract of papaya, always has been and never pretended to be anything
else.

The other meat tenderizers that have come on the market since Adolph's
have all used either papain or bromelain, which is similar but comes
from pineapple--they've been knock-offs of Adolph's in other words.

Now, on a _real_ health related issue, papain is known to cause problems
for some people with latex allergy--so if you are sensitive to latex you
might want to read the labels on your meat tenderizer carefully and go
with one that is bromelain based. The FDA has recently had a number of
non-prescription topical medications containing papain removed from the
market for that reason.

"J. Clarke" wrote:
>
> The other meat tenderizers that have come on the market since Adolph's
> have all used either papain or bromelain, which is similar but comes
> from pineapple--they've been knock-offs of Adolph's in other words.
>
> Now, on a _real_ health related issue, papain is known to cause problems
> for some people with latex allergy--so if you are sensitive to latex you
> might want to read the labels on your meat tenderizer carefully and go
> with one that is bromelain based. The FDA has recently had a number of
> non-prescription topical medications containing papain removed from the
> market for that reason.

Hmmm . . . it sounds like the world needs a new product
that combines bromelain with MSG (or the 5'-ribonucleotide
flavor enhancers or both).

On Feb 27, 2:36*pm, "James Silverton" >
wrote:
> *cshenk *wrote *on Sat, 27 Feb 2010 15:26:04 -0500:
>
> > "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.
>
> I had a look at the bottle of tenderizer on my shelves and the active
> ingredient listed was the enzyme papain (from papaya). Bromelain from
> pineapples is also used. Bromelain is the reason why uncooked pineapple
> cannot be used in jello.

Exactly. It is the papain that does it. It's supposed to be very
good for jellyfish stings, according to one of my zoology profs.
>
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..
>
> James Silverton
> Potomac, Maryland
>
--Bryan

On 2/27/2010 10:00 AM, JonquilJan wrote:
> > 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
>>
>> "Human nature seems to be to control other people until they put their
>> foot down."
>> --Steve Rothstein
>>
>> Web Albums:<http://picasaweb.google.com/OMPOmelet>
>>
>> Subscribe:
>
> 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
>
> Learn something new every day
> As long as you are learning, you are living
> When you stop learning, you start dying
>
>

Meat tenderizer, vinegar, ammonia, and urine are folk remedies for
Portuguese man o' war stings in Hawaii. I can't say if any of these
really work. I do know that a friend of ours peed on her kid's arm after
he got stung. Poor kid, that must have been an awful experience. :-)
Personally, I'd stick with a topical anesthetic lotion and some Benadryl.

On Feb 27, 11:50 am, 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

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.

"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

"cshenk" > wrote in message
...
> "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.
>
I don't think you are right about that. I think all tenderizers are
bromeliads.
Janet

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.

dsi1 wrote:
>
> 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.

And because certain people continue flogging it
through the years as their schtick to get on Oprah,
The 700 Club, etc. and sell their books.

Get my book What Oprah Doesn't Want You To Know,
and you'll find out the real story! :-)

On 2/27/2010 2:23 PM, Mark Thorson wrote:
> dsi1 wrote:
>>
>> 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.
>
> And because certain people continue flogging it
> through the years as their schtick to get on Oprah,
> The 700 Club, etc. and sell their books.
>
> Get my book What Oprah Doesn't Want You To Know,
> and you'll find out the real story! :-)

Young folks will have a hard time understanding that Reader's Digest was
a mag of no small importance back then. OTOH, they did a piece on the
disintegration of American values and morals in movies like George
Romero's "Night of the Living Dead" and made that flick a huge cult
classic. If it weren't for Reader's Digest, the Zombie movie might not
exist. It's a genre that's still going strong today - seems that it just
refuses to die. Ha ha ha. :-)

On 2/27/2010 7:58 PM, dsi1 wrote:
> On 2/27/2010 2:23 PM, Mark Thorson wrote:
>> dsi1 wrote:
>>>
>>> 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.
>>
>> And because certain people continue flogging it
>> through the years as their schtick to get on Oprah,
>> The 700 Club, etc. and sell their books.
>>
>> Get my book What Oprah Doesn't Want You To Know,
>> and you'll find out the real story! :-)
>
> Young folks will have a hard time understanding that Reader's Digest was
> a mag of no small importance back then. OTOH, they did a piece on the
> disintegration of American values and morals in movies like George
> Romero's "Night of the Living Dead" and made that flick a huge cult
> classic. If it weren't for Reader's Digest, the Zombie movie might not
> exist. It's a genre that's still going strong today - seems that it just
> refuses to die. Ha ha ha. :-)

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

Then he made the mistake of trying to market a lie against a better
marketer when he tried to do the same hatchet job on the Beetle that he
did on the Corvair--what he didn't grasp was that the Corvair was just a
boring little car to most people while the Beetle was a major cultural
icon. He never recovered from that blunder.

In article > ,
"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

I've experimented with it a bit on veggies and it does not seem to
"mask" any other flavors. Just adds to the "savory" 'ness if you get my
drift. Definitely a flavor enhancer.
--
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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