General Cooking (rec.food.cooking) For general food and cooking discussion. Foods of all kinds, food procurement, cooking methods and techniques, eating, etc.

Reply
 
LinkBack Thread Tools Search this Thread Display Modes
  #1 (permalink)   Report Post  
Posted to rec.food.cooking
external usenet poster
 
Posts: 7,133
Default ping Blake

I went to Waitrose looking for msg and indeed the manger told me they were
supposed to have some, but delivery had been stopped. There is an issue
with it and it isn't being sent out. I asked about the 'issue' and he
thought it was about it being carcinogenic. Anyway, I am happy with my
'Aromat' which I am using very sparingly but it does make a difference.

Thanks for the pointer)

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

  #2 (permalink)   Report Post  
Posted to rec.food.cooking
external usenet poster
 
Posts: 19,959
Default ping Blake

On Mon, 15 Mar 2010 07:58:28 -0000, Ophelia wrote:

> I went to Waitrose looking for msg and indeed the manger told me they were
> supposed to have some, but delivery had been stopped. There is an issue
> with it and it isn't being sent out. I asked about the 'issue' and he
> thought it was about it being carcinogenic. Anyway, I am happy with my
> 'Aromat' which I am using very sparingly but it does make a difference.
>
> Thanks for the pointer)
>
> --


your very welcome, o. stay on him if you want the pure powder, though. i
don't recall it being said m.s.g. was carcinogenic, but it probably has.

i just find it baffling that a compound so stable, cheap and in wide use
(that's not a narcotic) is not readily available in the u.k.

your pal,
blake
  #3 (permalink)   Report Post  
Posted to rec.food.cooking
external usenet poster
 
Posts: 7,133
Default ping Blake



"blake murphy" > wrote in message
...
> your very welcome, o. stay on him if you want the pure powder, though. i
> don't recall it being said m.s.g. was carcinogenic, but it probably has.
>
> i just find it baffling that a compound so stable, cheap and in wide use
> (that's not a narcotic) is not readily available in the u.k.


The stuff they were meant to get in was a paste, not a powder. He said he
would call me if he got any in, but he didn't sound hopeful.

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

  #4 (permalink)   Report Post  
Posted to rec.food.cooking
external usenet poster
 
Posts: 33,326
Default ping Blake

On Mon, 15 Mar 2010 14:51:32 -0000, Ophelia wrote:

> "blake murphy" > wrote in message
> ...
>> your very welcome, o. stay on him if you want the pure powder, though. i
>> don't recall it being said m.s.g. was carcinogenic, but it probably has.
>>
>> i just find it baffling that a compound so stable, cheap and in wide use
>> (that's not a narcotic) is not readily available in the u.k.

>
> The stuff they were meant to get in was a paste, not a powder. He said he
> would call me if he got any in, but he didn't sound hopeful.


If it was a paste then it was hydrolyzed corn or yeast protein.
Which is currently what is being recalled here in the US.

http://www.accessdata.fda.gov/scripts/HVPCP/

Vegemite and Marmite are pastes based on Hydrolyzed Yeast Proteins.
AKA glutamic acids. AKA MSG. Perhaps that is what he was referring
to. MSG is an elongated crystal in it's raw form. Never a paste.

-sw
  #5 (permalink)   Report Post  
Posted to rec.food.cooking
external usenet poster
 
Posts: 7,133
Default ping Blake



"Sqwertz" > wrote in message
...
> On Mon, 15 Mar 2010 14:51:32 -0000, Ophelia wrote:
>
>> "blake murphy" > wrote in message
>> ...
>>> your very welcome, o. stay on him if you want the pure powder, though.
>>> i
>>> don't recall it being said m.s.g. was carcinogenic, but it probably has.
>>>
>>> i just find it baffling that a compound so stable, cheap and in wide use
>>> (that's not a narcotic) is not readily available in the u.k.

>>
>> The stuff they were meant to get in was a paste, not a powder. He said
>> he
>> would call me if he got any in, but he didn't sound hopeful.

>
> If it was a paste then it was hydrolyzed corn or yeast protein.
> Which is currently what is being recalled here in the US.
>
> http://www.accessdata.fda.gov/scripts/HVPCP/
>
> Vegemite and Marmite are pastes based on Hydrolyzed Yeast Proteins.
> AKA glutamic acids. AKA MSG. Perhaps that is what he was referring
> to. MSG is an elongated crystal in it's raw form. Never a paste.


Thanks, Steve! If he calls I will pass that on.

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



  #6 (permalink)   Report Post  
Posted to rec.food.cooking
external usenet poster
 
Posts: 61,789
Default ping Blake

On Mon, 15 Mar 2010 10:44:23 -0400, blake murphy
> wrote:

> i just find it baffling that a compound so stable, cheap and in wide use
> (that's not a narcotic) is not readily available in the u.k.


Maybe it's because they have more Indians than Chinese.

--
I love cooking with wine.
Sometimes I even put it in the food.
  #7 (permalink)   Report Post  
Posted to rec.food.cooking
external usenet poster
 
Posts: 61,789
Default ping Blake

On Mon, 15 Mar 2010 14:51:32 -0000, "Ophelia" >
wrote:
>
>
> "blake murphy" > wrote in message
> ...
> > your very welcome, o. stay on him if you want the pure powder, though. i
> > don't recall it being said m.s.g. was carcinogenic, but it probably has.
> >
> > i just find it baffling that a compound so stable, cheap and in wide use
> > (that's not a narcotic) is not readily available in the u.k.

>
> The stuff they were meant to get in was a paste, not a powder. He said he
> would call me if he got any in, but he didn't sound hopeful.
>

Monosodium glutamate (MSG) paste? Never heard of that.
I think your grocer doesn't understand what you're asking for.
http://www.food-info.net/uk/qa/qa-fi46.htm

--
I love cooking with wine.
Sometimes I even put it in the food.
  #8 (permalink)   Report Post  
Posted to rec.food.cooking
external usenet poster
 
Posts: 7,133
Default ping Blake



"sf" > wrote in message
...
> On Mon, 15 Mar 2010 14:51:32 -0000, "Ophelia" >
> wrote:
>>
>>
>> "blake murphy" > wrote in message
>> ...
>> > your very welcome, o. stay on him if you want the pure powder, though.
>> > i
>> > don't recall it being said m.s.g. was carcinogenic, but it probably
>> > has.
>> >
>> > i just find it baffling that a compound so stable, cheap and in wide
>> > use
>> > (that's not a narcotic) is not readily available in the u.k.

>>
>> The stuff they were meant to get in was a paste, not a powder. He said
>> he
>> would call me if he got any in, but he didn't sound hopeful.
>>

> Monosodium glutamate (MSG) paste? Never heard of that.
> I think your grocer doesn't understand what you're asking for.
> http://www.food-info.net/uk/qa/qa-fi46.htm


You misunderstand sf. Blake searched for msg in UK. One store that is near
me, Waitrose, advertised the msg paste. The manager told me it was
withdrawn and Steve explained the reason for that.

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

  #9 (permalink)   Report Post  
Posted to rec.food.cooking
external usenet poster
 
Posts: 7,133
Default ping Blake



"Ophelia" > wrote in message
...
>
>
> "sf" > wrote in message
> ...
>> On Mon, 15 Mar 2010 14:51:32 -0000, "Ophelia" >
>> wrote:
>>>
>>>
>>> "blake murphy" > wrote in message
>>> ...
>>> > your very welcome, o. stay on him if you want the pure powder,
>>> > though.
>>> > i
>>> > don't recall it being said m.s.g. was carcinogenic, but it probably
>>> > has.
>>> >
>>> > i just find it baffling that a compound so stable, cheap and in wide
>>> > use
>>> > (that's not a narcotic) is not readily available in the u.k.
>>>
>>> The stuff they were meant to get in was a paste, not a powder. He said
>>> he
>>> would call me if he got any in, but he didn't sound hopeful.
>>>

>> Monosodium glutamate (MSG) paste? Never heard of that.
>> I think your grocer doesn't understand what you're asking for.
>> http://www.food-info.net/uk/qa/qa-fi46.htm

>
> You misunderstand sf. Blake searched for msg in UK. One store that is
> near
> me, Waitrose, advertised the msg paste. The manager told me it was
> withdrawn and Steve explained the reason for that.


btw your recipe for brussels sprouts, onions and bacon is looking good)
actually it tastes pretty good too but it isn't really ready yet)

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

  #10 (permalink)   Report Post  
Posted to rec.food.cooking
external usenet poster
 
Posts: 61,789
Default ping Blake

On Mon, 15 Mar 2010 18:05:29 -0000, "Ophelia" >
wrote:
>
>
> "sf" > wrote in message
> ...
> > On Mon, 15 Mar 2010 14:51:32 -0000, "Ophelia" >
> > wrote:
> >>
> >>
> >> "blake murphy" > wrote in message
> >> ...
> >> > your very welcome, o. stay on him if you want the pure powder, though.
> >> > i
> >> > don't recall it being said m.s.g. was carcinogenic, but it probably
> >> > has.
> >> >
> >> > i just find it baffling that a compound so stable, cheap and in wide
> >> > use
> >> > (that's not a narcotic) is not readily available in the u.k.
> >>
> >> The stuff they were meant to get in was a paste, not a powder. He said
> >> he
> >> would call me if he got any in, but he didn't sound hopeful.
> >>

> > Monosodium glutamate (MSG) paste? Never heard of that.
> > I think your grocer doesn't understand what you're asking for.
> > http://www.food-info.net/uk/qa/qa-fi46.htm

>
> You misunderstand sf. Blake searched for msg in UK. One store that is near
> me, Waitrose, advertised the msg paste. The manager told me it was
> withdrawn and Steve explained the reason for that.
>

I still don't think your grocer has a clue about what you're asking
for. If you can't buy it in the grocery store for whatever reason,
here is a place you can internet shop for it.
<http://www.theasiancookshop.co.uk/monosodium-glutamate--msg-flavour-enhancer-1812-p.asp>


--
I love cooking with wine.
Sometimes I even put it in the food.


  #11 (permalink)   Report Post  
Posted to rec.food.cooking
external usenet poster
 
Posts: 61,789
Default ping Blake

On Mon, 15 Mar 2010 18:10:24 -0000, "Ophelia" >
wrote:

> btw your recipe for brussels sprouts, onions and bacon is looking good)
> actually it tastes pretty good too but it isn't really ready yet)


Fabulous! Don't forget to take a picture!



--
I love cooking with wine.
Sometimes I even put it in the food.
  #12 (permalink)   Report Post  
Posted to rec.food.cooking
external usenet poster
 
Posts: 7,133
Default ping Blake



"sf" > wrote in message
...
> On Mon, 15 Mar 2010 18:10:24 -0000, "Ophelia" >
> wrote:
>
>> btw your recipe for brussels sprouts, onions and bacon is looking good)
>> actually it tastes pretty good too but it isn't really ready yet)

>
> Fabulous! Don't forget to take a picture!


Oh heck.. we have eaten it now. There was some left but David has it in his
lunch box for tomorrow an it is already packed and in the care.

(yes it is cold here)

I promise to take a pic the next time a make it

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

  #13 (permalink)   Report Post  
Posted to rec.food.cooking
external usenet poster
 
Posts: 5,380
Default ping Blake

Ophelia wrote:

> Anyway, I am happy with
> my 'Aromat' which I am using very sparingly but it does make a
> difference.


If the "Aromat" you get in the UK is similar to the "Aromat" we get here
in RSA, [Knorr (TM) brand?] it's *mostly* MSG and salt with a teensy
weensy bit of other 'flavour' added to it...

I'll pass, thanks <eg>
--
Cheers
Chatty Cathy
  #14 (permalink)   Report Post  
Posted to rec.food.cooking
external usenet poster
 
Posts: 7,133
Default ping Blake



"ChattyCathy" > wrote in message
...
> Ophelia wrote:
>
>> Anyway, I am happy with
>> my 'Aromat' which I am using very sparingly but it does make a
>> difference.

>
> If the "Aromat" you get in the UK is similar to the "Aromat" we get here
> in RSA, [Knorr (TM) brand?] it's *mostly* MSG and salt with a teensy
> weensy bit of other 'flavour' added to it...


That's the one!


> I'll pass, thanks <eg>


I wasn't offering you any ;p
--
--
https://www.shop.helpforheroes.org.uk/

  #15 (permalink)   Report Post  
Posted to rec.food.cooking
b b is offline
external usenet poster
 
Posts: 4
Default ping Blake

On 3/15/2010 12:32 PM, internet traveler/sf aka photostealer wrote:
> Fabulous! Don't forget to take a picture!
>


So she can use it as hers so she can claim she made it herself! When is
your next internet trip loser?


  #16 (permalink)   Report Post  
Posted to rec.food.cooking
external usenet poster
 
Posts: 61,789
Default ping Blake

On Wed, 17 Mar 2010 00:39:46 -0700, b > wrote:

> On 3/15/2010 12:32 PM, internet traveler/sf aka photostealer wrote:
> > Fabulous! Don't forget to take a picture!
> >

>
> So she can use it as hers so she can claim she made it herself! When is
> your next internet trip loser?


Heheheh. I'll be in China (and Tibet) for the month of April and
you'll be turning as purple as usual.


--
I love cooking with wine.
Sometimes I even put it in the food.
  #17 (permalink)   Report Post  
Posted to rec.food.cooking
external usenet poster
 
Posts: 24,847
Default ping Blake

In article >,
sf > wrote:

> On Wed, 17 Mar 2010 00:39:46 -0700, b > wrote:
>
> > On 3/15/2010 12:32 PM, internet traveler/sf aka photostealer wrote:
> > > Fabulous! Don't forget to take a picture!
> > >

> >
> > So she can use it as hers so she can claim she made it herself! When is
> > your next internet trip loser?

>
> Heheheh. I'll be in China (and Tibet) for the month of April and
> you'll be turning as purple as usual.


You are going to Tibet???

Gods I'm so jealous. :-)
And seriously looking forward to any pics you care to share!

Be sure to check out hand made turquoise and amber jewelry. Tibetan made
jewelry sells well on ebay and is worth quite a bit.
--
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:

  #18 (permalink)   Report Post  
Posted to rec.food.cooking
external usenet poster
 
Posts: 61,789
Default ping Blake

On Wed, 17 Mar 2010 15:45:19 -0600, Omelet >
wrote:

> Be sure to check out hand made turquoise and amber jewelry. Tibetan made
> jewelry sells well on ebay and is worth quite a bit.


Thanks for the pointer.

--
I love cooking with wine.
Sometimes I even put it in the food.
  #19 (permalink)   Report Post  
Posted to rec.food.cooking
external usenet poster
 
Posts: 24,847
Default ping Blake

In article >,
sf > wrote:

> On Wed, 17 Mar 2010 15:45:19 -0600, Omelet >
> wrote:
>
> > Be sure to check out hand made turquoise and amber jewelry. Tibetan made
> > jewelry sells well on ebay and is worth quite a bit.

>
> Thanks for the pointer.


Cheers and have fun!
--
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:

  #20 (permalink)   Report Post  
Posted to rec.food.cooking
external usenet poster
 
Posts: 2,664
Default ping Blake

sf wrote:
> On Wed, 17 Mar 2010 00:39:46 -0700, b > wrote:
>
>
>> On 3/15/2010 12:32 PM, internet traveler/sf aka photostealer wrote:
>>
>>> Fabulous! Don't forget to take a picture!
>>>
>>>

>> So she can use it as hers so she can claim she made it herself! When is
>> your next internet trip loser?
>>

>
> Heheheh. I'll be in China (and Tibet) for the month of April and
> you'll be turning as purple as usual.


See if you can find some Chinese cinnamon while you are there. Here is
an interesting article I read a few months ago.


http://benross.net/wordpress/what-to...na/2008/06/12/

http://www.wikihow.com/Haggle-in-China


Becca


  #21 (permalink)   Report Post  
Posted to rec.food.cooking
external usenet poster
 
Posts: 61,789
Default ping Blake

On Thu, 18 Mar 2010 11:38:10 -0500, Becca > wrote:

> See if you can find some Chinese cinnamon while you are there. Here is
> an interesting article I read a few months ago.
>
>
> http://benross.net/wordpress/what-to...na/2008/06/12/
>

I couldn't find a reference to chinese cinnamon, but I found cinnamon
on the list of items to bring *to* China. I would buy jewelry, but
frankly I don't trust that I'd be buying what I think I'm buying and I
definitely will *not* buy antiques. In China, antiques are as old as
you *think* they are.

> http://www.wikihow.com/Haggle-in-China


KEWL! Sending this to hubby, he's the wheeler dealer in the family.

Thanks, if you come across anything else of interest - you know how to
find me1

--
I love cooking with wine.
Sometimes I even put it in the food.
  #22 (permalink)   Report Post  
Posted to rec.food.cooking
external usenet poster
 
Posts: 2,664
Default ping Blake

sf wrote:
> On Thu, 18 Mar 2010 11:38:10 -0500, Becca > wrote:
>
>
>> See if you can find some Chinese cinnamon while you are there. Here is
>> an interesting article I read a few months ago.
>>
>>
>> http://benross.net/wordpress/what-to...na/2008/06/12/
>>
>>

> I couldn't find a reference to chinese cinnamon, but I found cinnamon
> on the list of items to bring *to* China. I would buy jewelry, but
> frankly I don't trust that I'd be buying what I think I'm buying and I
> definitely will *not* buy antiques. In China, antiques are as old as
> you *think* they are.
>
>
>> http://www.wikihow.com/Haggle-in-China
>>

>
> KEWL! Sending this to hubby, he's the wheeler dealer in the family.
>
> Thanks, if you come across anything else of interest - you know how to
> find me1


Sure, no problem. :-)


Becca

ObFood:


Almond Roca

2 cups butter, plus extra for greasing pan
2 cups granulated sugar
1 1/4 cup slivered almonds
1/2 cup water
2 tablespoons light Karo corn syrup
12 ounces semisweet chocolate chips


Prepare a jelly roll pan or cookie sheet by greasing slightly with butter.

In a large, heavy saucepan, melt butter. Add sugar. Stir constantly,
bringing to a rolling boil. Add 1 cup of almonds, water and corn syrup,
in that order. Continue boiling and stirring until the mixture reaches
310 degrees on a candy thermometer (hard crack stage). The candy mixture
will be a dark golden brown.

Quickly pour the hot candy mixture onto the prepared pan. Use a
heatproof spatula or knife to spread evenly. Sprinkle chocolate chips
over the hot candy mixture. Let sit for 3-4 minutes. Smooth the softened
chocolate over the candy to coat evenly.

Sprinkle with the remaining 1/4 cup of almonds and allow to cool, about
one hour. Once set, the candy will break apart into pieces.


Reply
Thread Tools Search this Thread
Search this Thread:

Advanced Search
Display Modes

Posting Rules

Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are On


Similar Threads
Thread Thread Starter Forum Replies Last Post
Ping: blake sf[_9_] General Cooking 6 25-12-2010 12:51 PM
Ping Blake Cheryl[_3_] General Cooking 15 08-11-2010 01:09 AM
*PING* Blake Kris[_1_] General Cooking 16 27-05-2009 07:36 PM
Ping: Blake sf[_3_] General Cooking 11 06-11-2007 07:00 AM
PING Ken Blake OT [email protected] Sushi 2 09-12-2006 04:55 AM


All times are GMT +1. The time now is 07:40 PM.

Powered by vBulletin® Copyright ©2000 - 2025, Jelsoft Enterprises Ltd.
Copyright ©2004-2025 FoodBanter.com.
The comments are property of their posters.
 

About Us

"It's about Food and drink"