In article >,
"James Silverton" > wrote:

> dsi1 wrote on Sun, 21 Mar 2010 21:51:24 -1000:
>
> > On 3/21/2010 8:19 PM, Omelet wrote:
> >> In >,
> >> > wrote:
> >>
> >>> The price difference isn't nearly that great, Accent costs
> >>> more like 50% more than the generic, not 400%-500% more. And accent
> >>> is much easier to use, its relatively large
> >>> crystals sprinkle like ordinary table salt, the generic is
> >>> more like powdered sugar, it clumps and doesn't easily
> >>> sprinkle, it's wise to use an implement to scoop some lest
> >>> it all comes out of your container in one fell swoop. Accent
> >>> contains no anti clumping chemical, it's pure MSG
> >>> made from corn. Generic MSG is a white powder in what's
> >>> essentially an unlabeled/unidentified container, there is no
> >>> way to know what is contained therein.
> >>
> >> So you feel that Accent is better quality? I'm wondering if
> >> it comes in larger containers.
>
> > I use Ajinomoto in a 3 lb. bag that I got from one of those
> > warehouse stores. It costs a couple of bucks per pound - what a deal!
>
> Ajinomoto also comes in completely plastic sprinkler jars that are just
> as effective as the Accent jars.

I don't go to warehouse stores. I'm wondering if I looked at Fiesta
what I might find. I'm not worried about it tho' as I suspect that 3
lbs. of MSG would last me years. <lol>
--
Peace! Om

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

"Remember that not getting what you want is sometimes a wonderful stroke of luck." --Dalai Lama

In article >,
brooklyn1 > wrote:

> >So you feel that Accent is better quality?
>
> To me just being easier to use makes it a better product. I tried the
> generic, it's messy, and it can't be dispensed from a shaker, you need
> to scoop with an implement like a knife tip, invariably you'll
> contaminate the MSG... introducing even one drop of water is fatal.
>
> >I'm wondering if it comes in larger containers.
>
> Leave it to a woman to ask about size... yes, Accent is available in
> quite a few size containers.

Naturally. <eg>

>
> >Thing is, I'm using it so sparingly that I'd say one small container is
> >lasting me 6 to 8 weeks. That's a good long while. I've only been using
> >it for 2 weeks and I've barely touched the container I have on hand.
> >When I turn the top to "shake", I'm only opening a single hole. That's
> >more than enough.
>
> The Accent shaker containers are tall narrow cylinders, they have a
> small footprint so they require little cupboard space. I buy the 2 lb
> size, Sam's Club sells it for like $8. I open to expose one or two
> holes also, then after twisting it closed I tap the few grains off
> too. The 2 lb container is a pretty narrow diameter so it's easy to
> handle; it's 8 3/8" tall and 3 3/8" diameter... I'm used to handling
> that size, I'm sure you would enjoy wrapping your mitt around that...
> and no, they don't take batterys!

<giggles> naughty boy.

> But I bet when the Accent
> cannister is empty it would make a nice toothbrush holder... oh,
> someone else already thought of that:
> http://www.palmbeachpost.com/accent/...6/14/a1d_pulsa
> r_web_0614.html

Ok, that was too damned funny. ;-)
I'll have to pass that one on to my sister!

Thanks.
--
Peace! Om

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

"Remember that not getting what you want is sometimes a wonderful stroke of luck." --Dalai Lama

In article >,
David Harmon > wrote:

> On Sun, 21 Mar 2010 17:30:12 -0600 in rec.food.cooking, Omelet
> > wrote,
> >'frige and his favorite, steamed baby carrot. He also likes bananas so
> >I try to keep them available even tho' he may eat 3 or 4 of those per
> >day and I worry about too much potassium.
>
> Unless he is on potassium-sparing diuretics or something like that, not
> to worry. It's several times that many bananas to get what the USDA
> lists as an adequate daily intake of potassium.
>
>

Ok, thanks. Some elderly people have a tendency to have poor kidney
function, so I worry. Dad is not on any meds of that sort, and I keep
track of his water (etc.) intake. He's better about that now than he
used to be.
--
Peace! Om

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

"Remember that not getting what you want is sometimes a wonderful stroke of luck." --Dalai Lama

In article >,
brooklyn1 > wrote:

> I don't use MSG at the table like a salt shaker. With meats I apply
> MSG as I would salt prior to cooking. I find MSG works best cooked
> into foods rather than sprinkled on the surface after cooking, then it
> just sits there and really doesn't do it's MSG flavor enhancement
> thingie.

That is what I did with that steak yesterday. It sat for a good hour
along with the other stuff I put on it. Worked like a charm, but I do
sprinkle some MSG on some of dad's other food after cooking them.
That's been working well too.

> For eggs it depends, if the eggs are beaten like for
> scrambled a pinch of MSG beaten in works well, but for ordinary fried
> eggs I still use a little salt. MSG works well in dishes where it can
> be cooked in, like soups, stews, sauces, but for a hard cooked egg
> salt still rules.

Oh I dunno. I'm finding that it works fine either way.

> MSG doesn't work well on salads either but works
> exceptionally well with cooked veggies, especially when there's a
> little fat involved in the cooking, like nuking veggies with butter,
> works well with asparagus, why it works so well with stir fried
> ... next you prepare mashed spuds if you add milk/butter add a
> smidgeon of MSG and it won't need nearly as much salt at the table,
> but freedom fries still needs salt. We're so trained to using
> ordinary salt that it can take a while and a lot of experimenting to
> learn how to use MSG... for instance MSG doesn't work with pasta
> water. So far I haven't found anything that MSG can be sprinkled on
> just prior to eating like one does with salt...

I have to disagree.

> I can't imagine an MSG
> pretzel or bagel or potato chip... MSG simply doesn't work as a
> surface seasoning, then you'll mostly taste your own mouth flesh.. And
> even though tomatoes contain MSG naturally I don't like tomatoes
> sprinkled with MSG. I've never tried but I doubt MSG would work in
> baked goods, or anything sweet like confections... not on popcorn, not
> on roasted nuts either, Mr. Peanut would shrivel up and die.

I think I'll stick with salt or nothing for tomatoes. I've been weaning
myself off of salt for awhile and found I need a lot less of it than I
used to, except for beef, pork and eggs. Most veggies do just fine with
herb or spice treatments.
--
Peace! Om

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

"Remember that not getting what you want is sometimes a wonderful stroke of luck." --Dalai Lama

"Christine Dabney" wrote
> Omelet wrote:

>>I'm using a little for stuff that I eat too and it's cut back on the
>>amount of dressing I want to add to salad items. I need to keep my salt
>>intake low, and this has made a difference on meat especially. Meat and
>>eggs are two things I tend to want to add more salt to, and MSG seems to
>>have curbed that desire.
>
> Om, you do realize, that MSG is full of sodium? If you think you are
> cutting back, you really aren't.

Christine, the 'name' gives that impression but the effect is not the same.
Yes, it has sodium. About 60% of table salt. Even if used in same quantity
(which it isnt) you have a 40% savings. In fact, you use it at about 10-20%
the amount and get a pretty big sodium savings overall.

In article >,
brooklyn1 > wrote:

> >Cheers! :-)
> >I'm just glad I finally found a way to get dad to eat more. He had two
> >good solid meals yesterday and finished every bit! One 2 egg omelet
> >with mushrooms, onions and cheese
>
> Cheese really needs no salt, adding MSG to cheese is redundant... and
> mushrooms with cheese is TIAD. LOL Next time try serving dad the
> cheese omelet with a dollop of salsa, that should eliminate the need
> for salt and MSG altogether.. some good grainy mustard is good with
> eggs and adds salt too. I'll have my omelet with lox.

Sweetie, I've been feeding dad for a few years now. Even a cheese omelet
may not have been finished by him and it's NOT my cooking. The addition
of just a very light amount of MSG seems to encourage him to finish a
meal.

While MSG is a flavor enhancer and salt is also considered to be one,
the effects are not quite the same.

MSG is not a salt substitute. It tends to enhance food flavor in a
different way. Comparing MSG to salt is about the same as comparing salt
to sugar.

Sugar is a flavor enhancer too sometimes...
--
Peace! Om

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

"Remember that not getting what you want is sometimes a wonderful stroke of luck." --Dalai Lama

In article >, dsi1 >
wrote:

> > Does it cake up at all?
>
> I leave the bag open so I can easily reach in and grab a pinch. The
> stuff has remained free flowing in our high humidity. If the bag is any
> indication of how the Asians use the stuff it's very different from our
> usage. I'll use fractions of a teaspoon - they use fractions of a
> tablespoon. Actually, I'll have to recheck that as that seems so unlikely.

Well, there are plenty of glass and plastic shakers available on the
container market. :-) I'm sure I could just put some in one of those
for convenience...
--
Peace! Om

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

"Remember that not getting what you want is sometimes a wonderful stroke of luck." --Dalai Lama

In article >, dsi1 >
wrote:

> On 3/22/2010 2:13 AM, James Silverton wrote:
> > Ajinomoto also comes in completely plastic sprinkler jars that are just
> > as effective as the Accent jars.
> >
> As I recall, the ones we had while growing up were fat glass bottles
> with a bright red plastic shaker top. I can't say that I remember my
> mother ever using it. The directions on the big bag says to use half a
> tablespoon on meat and fried rice and even more in other dishes. Those
> Asians are totally insane! :-)

I don't see that that much is necessary at all, even with my limited
experience with it. That'd defeat the purpose of using it to cut sodium
intake too. <g>

A light hand with it has worked so far for both of us.
--
Peace! Om

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

"Remember that not getting what you want is sometimes a wonderful stroke of luck." --Dalai Lama

In article >, Becca >
wrote:

> dsi1 wrote:
> >> The Asian market has the large bags of Ajinomoto and smaller ones, too.
> >> They have a glass jar of Ajinomoto, shaped like a skinny jar that olives
> >> comes in, and it is rounded on the bottom. It is painted to look like a
> >> panda's face. It was so cute I almost bought it. :-)
> >>
> >>
> >> Becca
> >
> > I have not seen the panda packaging, will check that out when I go to
> > the store. Ah gee, no mo' toe! was the punchline of a joke that was
> > pretty funny when I was a kid but not so much now. :-)
>
> Here is a picture of the jar, I think it looks like a panda:
>
> http://www.jamesbowskill.com/offthes.../ajinomoto.jpg
>
>
> Becca

That is cute. :-)
--
Peace! Om

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

"Remember that not getting what you want is sometimes a wonderful stroke of luck." --Dalai Lama

In article >,
"cshenk" > wrote:

> "Christine Dabney" wrote
> > Omelet wrote:
>
> >>I'm using a little for stuff that I eat too and it's cut back on the
> >>amount of dressing I want to add to salad items. I need to keep my salt
> >>intake low, and this has made a difference on meat especially. Meat and
> >>eggs are two things I tend to want to add more salt to, and MSG seems to
> >>have curbed that desire.
> >
> > Om, you do realize, that MSG is full of sodium? If you think you are
> > cutting back, you really aren't.
>
> Christine, the 'name' gives that impression but the effect is not the same.
> Yes, it has sodium. About 60% of table salt. Even if used in same quantity
> (which it isnt) you have a 40% savings. In fact, you use it at about 10-20%
> the amount and get a pretty big sodium savings overall.

It's a LOT stronger in flavor than salt for sure, and seems to reduce
the "need" for it on certain foods so it is quite a savings, and tastes
a WHOLE lot better than Potassium Chloride.

My Pharmacist told me that Potassium Chloride was almost as bad as salt
at causing fluid retention in many people, so what's the point?
--
Peace! Om

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

"Remember that not getting what you want is sometimes a wonderful stroke of luck." --Dalai Lama

On 3/22/2010 1:34 PM, Omelet wrote:
> In >, >
> wrote:
>
>> On 3/22/2010 2:13 AM, James Silverton wrote:
>>> Ajinomoto also comes in completely plastic sprinkler jars that are just
>>> as effective as the Accent jars.
>>>
>> As I recall, the ones we had while growing up were fat glass bottles
>> with a bright red plastic shaker top. I can't say that I remember my
>> mother ever using it. The directions on the big bag says to use half a
>> tablespoon on meat and fried rice and even more in other dishes. Those
>> Asians are totally insane! :-)
>
> I don't see that that much is necessary at all, even with my limited
> experience with it. That'd defeat the purpose of using it to cut sodium
> intake too.<g>

I agree, there's no reason to use Ajinomoto in such a promiscuous
manner. What they're doing with MSG in Asia is pretty much an unknown. :-)

> A light hand with it has worked so far for both of us.

In article >,
dsi1 > wrote:

> > I don't see that that much is necessary at all, even with my limited
> > experience with it. That'd defeat the purpose of using it to cut sodium
> > intake too.<g>
>
> I agree, there's no reason to use Ajinomoto in such a promiscuous
> manner. What they're doing with MSG in Asia is pretty much an unknown. :-)

And the local restaurants!
--
Peace! Om

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

"Remember that not getting what you want is sometimes a wonderful stroke of luck." --Dalai Lama

On Mon, 22 Mar 2010 17:25:16 -0600 in rec.food.cooking, Omelet
> wrote,
>Ok, thanks. Some elderly people have a tendency to have poor kidney
>function, so I worry. Dad is not on any meds of that sort, and I keep
>track of his water (etc.) intake. He's better about that now than he
>used to be.

You are right to be concerned if he has impaired kidney function, in
which case his doctor should be able to advise you about amounts of
potassium. But bananas are not as big on potassium as some rumors would
have it. I know you have a technical background, so I hope you read the
USDA publication I linked to in that other post.

In article >,
David Harmon > wrote:

> On Mon, 22 Mar 2010 17:25:16 -0600 in rec.food.cooking, Omelet
> > wrote,
> >Ok, thanks. Some elderly people have a tendency to have poor kidney
> >function, so I worry. Dad is not on any meds of that sort, and I keep
> >track of his water (etc.) intake. He's better about that now than he
> >used to be.
>
> You are right to be concerned if he has impaired kidney function, in
> which case his doctor should be able to advise you about amounts of
> potassium. But bananas are not as big on potassium as some rumors would
> have it. I know you have a technical background, so I hope you read the
> USDA publication I linked to in that other post.
>
>

I don't know if he is impaired or not but has no real history of it, I
just worry because it seems like a lot of elderly people do. Thanks. :-)
--
Peace! Om

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

"Remember that not getting what you want is sometimes a wonderful stroke of luck." --Dalai Lama

Omelet wrote:

>
> I don't know if he is impaired or not but has no real history of it, I
> just worry because it seems like a lot of elderly people do. Thanks. :-)

No, it isn't common in the general population, nor increased in the
elderly just by nature of them aging.

Clueless AOL newbie Sheldon "Pussy" Katz pontificated stupidly:

> mushrooms with cheese is TIAD.

What a complete moron you are, Pussy!

Bob

"Bob Terwilliger" > wrote in message
...
| Clueless AOL newbie Sheldon "Pussy" Katz pontificated stupidly:
|
| > mushrooms with cheese is TIAD.
|
| What a complete moron you are, Pussy!
|
| Bob

Take a half-dozen or so large mushrooms, clean, remove the
stems and chop them with parsley, celery or better celery leaves,
thyme, a bit of shallot, s&p. Saute in some butter until soft.
Remove the gills, brush the mushroom caps with softened
butter, stuff with the sautéed stem/herb mixture and top with
grated sharp cheddar, smoked paprika, regular paprika and/or
cayenne. Pop into 350 oven until the cheese is melted and the
cap is sizzling. Then admire mushrooms with cheese, baby.

pavane

In article >,
"pavane" > wrote:

> "Bob Terwilliger" > wrote in message
> ...
> | Clueless AOL newbie Sheldon "Pussy" Katz pontificated stupidly:
> |
> | > mushrooms with cheese is TIAD.
> |
> | What a complete moron you are, Pussy!
> |
> | Bob
>
> Take a half-dozen or so large mushrooms, clean, remove the
> stems and chop them with parsley, celery or better celery leaves,
> thyme, a bit of shallot, s&p. Saute in some butter until soft.
> Remove the gills, brush the mushroom caps with softened
> butter, stuff with the sautéed stem/herb mixture and top with
> grated sharp cheddar, smoked paprika, regular paprika and/or
> cayenne. Pop into 350 oven until the cheese is melted and the
> cap is sizzling. Then admire mushrooms with cheese, baby.
>
> pavane

I've used my contact grill to make stuffed mushrooms in the past, but
I'm eager to try the broil setting in the toaster oven. :-) Parmesan at
the very least is necessary for these imho.

Why do people remove the gills? I NEVER do! They soak up a lot of good
flavor, especially marinated and grilled Portabelos.

As far as celery goes, when I use chopped celery in most recipes, I
include the leaves.
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
"We're all adults here, except for those of us who aren't." --Blake Murphy

"Omelet" > wrote in message
news | In article >,
| "pavane" > wrote:
|
| > "Bob Terwilliger" > wrote in message
| > ...
| > | Clueless AOL newbie Sheldon "Pussy" Katz pontificated stupidly:
| > |
| > | > mushrooms with cheese is TIAD.
| > |
| > | What a complete moron you are, Pussy!
| > |
| > | Bob
| >
| > Take a half-dozen or so large mushrooms, clean, remove the
| > stems and chop them with parsley, celery or better celery leaves,
| > thyme, a bit of shallot, s&p. Saute in some butter until soft.
| > Remove the gills, brush the mushroom caps with softened
| > butter, stuff with the sautéed stem/herb mixture and top with
| > grated sharp cheddar, smoked paprika, regular paprika and/or
| > cayenne. Pop into 350 oven until the cheese is melted and the
| > cap is sizzling. Then admire mushrooms with cheese, baby.
| >
| > pavane
|
| I've used my contact grill to make stuffed mushrooms in the past, but
| I'm eager to try the broil setting in the toaster oven. :-) Parmesan at
| the very least is necessary for these imho.

It's an old thing. My mother used cheddar, and I'm used to the taste.
Definitely Parm would be beautiful too.

| Why do people remove the gills? I NEVER do! They soak up a lot of good
| flavor, especially marinated and grilled Portabelos.

If you get some aging mushrooms, particularly the agaricus, the gills
can turn bitter with heat, so we find a lot of older recipes and people
saying this. Todays mushrooms are so much fresher that it is really
unnecessary, you are right. I still do it on the cheaper ones, force of
habit.

| As far as celery goes, when I use chopped celery in most recipes, I
| include the leaves.

Yeah!

| --
| Peace! Om
|
| Web Albums: <http://picasaweb.google.com/OMPOmelet>
| "We're all adults here, except for those of us who aren't." --Blake Murphy

In article >,
"pavane" > wrote:

> | I've used my contact grill to make stuffed mushrooms in the past, but
> | I'm eager to try the broil setting in the toaster oven. :-) Parmesan at
> | the very least is necessary for these imho.
>
> It's an old thing. My mother used cheddar, and I'm used to the taste.
> Definitely Parm would be beautiful too.

And Jack too. <g> Cheddar works grilled for many things for sure but
I've never tried it with stuffed mushrooms. Parm' and Romano are my
standbys for those.

>
> | Why do people remove the gills? I NEVER do! They soak up a lot of good
> | flavor, especially marinated and grilled Portabelos.
>
> If you get some aging mushrooms, particularly the agaricus, the gills
> can turn bitter with heat, so we find a lot of older recipes and people
> saying this. Todays mushrooms are so much fresher that it is really
> unnecessary, you are right. I still do it on the cheaper ones, force of
> habit.

I see. Just seems like a lot of unnecessary work to me! Have you tried
marinating and grilling whole portabelos? They are more or less of a
BBQ standard any more. Especially if they are on sale. <g> They make a
good "veggie burger" in place of a beef patty.

Not that I'm a vegetarian or anything. ;-D

I do remove the stems however. They get in the way. I toss them in the
freezer for stock unless I'm making stuffed mushrooms.

>
> | As far as celery goes, when I use chopped celery in most recipes, I
> | include the leaves.
>
> Yeah!

Cheers!
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
"We're all adults here, except for those of us who aren't." --Blake Murphy

In article >,
Christine Dabney > wrote:

> Another reason to remove the gills is that it can turn whatever you
> are fixing into a dirty black mess...say if they are added to a sauce.
> It can completely destroy the looks of something...and while it may
> taste good, it is not appetizing in the way it looks.
>
> Christine

I totally agree with that one! I've had it happen more than once. :-(
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
"We're all adults here, except for those of us who aren't." --Blake Murphy

Mushrooms:

http://www.candyboots.com/wwcards/beanmushroom.html

I ordered the book from Amazon. I'm looking forward to its arrival.

--Bryan

Janet wrote on Fri, 26 Mar 2010 14:30:45 GMT:

>> In article
>> >,
>> "pavane" > wrote:

> >> Take a half-dozen or so large mushrooms, clean, remove the
> >> stems and chop them with parsley, celery or better celery
> >> leaves, thyme, a bit of shallot, s&p. Saute in some butter
> >> until soft. Remove the gills, brush the mushroom caps with
> >> softened butter, stuff with the sautéed stem/herb mixture
> >> and top with grated sharp cheddar, smoked paprika, regular
> >> paprika and/or cayenne. Pop into 350 oven until the cheese
> >> is melted and the cap is sizzling. Then admire mushrooms
> >> with cheese, baby.

>> Why do people remove the gills? I NEVER do! They soak up a
>> lot of good flavor, especially marinated and grilled
>> Portabelos.

> I 'd never even heard of removing gills, is it a US thing?

I'd be interested to know what makes you think that removing the gills
is a US thing? Not that I remove them, anyway.


--

James Silverton
Potomac, Maryland

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

On Fri, 26 Mar 2010 11:42:48 -0400, "James Silverton"
> wrote:

> Janet wrote on Fri, 26 Mar 2010 14:30:45 GMT:
>
>>> In article
>>> >,
>>> "pavane" > wrote:
>
>> >> Take a half-dozen or so large mushrooms, clean, remove the
>> >> stems and chop them with parsley, celery or better celery
>> >> leaves, thyme, a bit of shallot, s&p. Saute in some butter
>> >> until soft. Remove the gills, brush the mushroom caps with
>> >> softened butter, stuff with the sautéed stem/herb mixture
>> >> and top with grated sharp cheddar, smoked paprika, regular
>> >> paprika and/or cayenne. Pop into 350 oven until the cheese
>> >> is melted and the cap is sizzling. Then admire mushrooms
>> >> with cheese, baby.
>
>>> Why do people remove the gills? I NEVER do! They soak up a
>>> lot of good flavor, especially marinated and grilled
>>> Portabelos.
>
>> I 'd never even heard of removing gills, is it a US thing?
>
>I'd be interested to know what makes you think that removing the gills
>is a US thing? Not that I remove them, anyway.

Geeze, what a buncha moroons... everyone knows that fish have gills
and fish with 'shrooms is TIAD... so obviously it follows one needs to
remove the gills from 'shrooms.

Becca wrote on Mon, 22 Mar 2010 15:17:31 -0500:

> dsi1 wrote:
>> I use Ajinomoto in a 3 lb. bag that I got from one of those
>> warehouse stores. It costs a couple of bucks per pound - what
>> a deal!

> The Asian market has the large bags of Ajinomoto and smaller
> ones, too. They have a glass jar of Ajinomoto, shaped like a skinny
> jar that olives comes in, and it is rounded on the
> bottom. It is painted to look like a panda's face. It was so cute I
> almost bought it. :-)

Yes, a little plastic shaker of Ajinomoto, labelled "Umami Super
Seasoning" and "monosodium glutamate" containing 3.5oz or 100g, cost
$1.99 at a Chinese market, much the same as a 500g plastic bag of MSG.
However, the red printed shaker works well even if there is no
resemblence to a panda that I can detect.

For the record, there is a sell-by date about 3 years into the future.
The nutrition information label gives a serving as a quarter teaspoon
and rates it as 5% of the daily sodium recommendation.

--

James Silverton
Potomac, Maryland

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

> "Bob Terwilliger" > wrote in message
> ...
> | Clueless AOL newbie Sheldon "Pussy" Katz pontificated stupidly:
> |
> | > mushrooms with cheese is TIAD.
> |
> | What a complete moron you are, Pussy!
> |
> | Bob




Don't you ever put sauteed mushrooms in a quiche?

gloria p

On Thu, 25 Mar 2010 21:45:12 -0600, Omelet >
wrote:

> Why do people remove the gills? I NEVER do! They soak up a lot of good
> flavor, especially marinated and grilled Portabelos.

Maybe they can't tell the difference between a mushroom and a crab.

--
Forget the health food. I need all the preservatives I can get.

In article >,
Janet Baraclough > wrote:

> The message >
> from Omelet > contains these words:
>
> > In article >,
> > "pavane" > wrote:
>
> > > Take a half-dozen or so large mushrooms, clean, remove the
> > > stems and chop them with parsley, celery or better celery leaves,
> > > thyme, a bit of shallot, s&p. Saute in some butter until soft.
> > > Remove the gills, brush the mushroom caps with softened
> > > butter, stuff with the sautéed stem/herb mixture and top with
> > > grated sharp cheddar, smoked paprika, regular paprika and/or
> > > cayenne. Pop into 350 oven until the cheese is melted and the
> > > cap is sizzling. Then admire mushrooms with cheese, baby.
>
> > Why do people remove the gills? I NEVER do! They soak up a lot of good
> > flavor, especially marinated and grilled Portabelos.
>
> I 'd never even heard of removing gills, is it a US thing?
> I just whizz up a stuffing in the processor with the stems, raw
> onion, breadcrumbs, herbs, pepper ,maybe a bit of tomato bacon or
> cheese,
> stuff it raw into the raw mushrooms (the big sort) , sprinkle more
> crumbs on top, drizzle with OO and bung it in a hot oven for half an
> hour.
>
> Janet.

I think it's individual. Some people do, some people don't. I doubt
that I will ever do it for stuffed or grilled mushrooms, but am
beginning to consider it for mushrooms added to sauces for the very
reason someone else commented on. It tends to color everything black if
you don't.
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
"We're all adults here, except for those of us who aren't." --Blake Murphy

In article >,
sf > wrote:

> On Thu, 25 Mar 2010 21:45:12 -0600, Omelet >
> wrote:
>
> > Why do people remove the gills? I NEVER do! They soak up a lot of good
> > flavor, especially marinated and grilled Portabelos.
>
> Maybe they can't tell the difference between a mushroom and a crab.

;-)
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
"We're all adults here, except for those of us who aren't." --Blake Murphy

On 3/26/2010 12:27 PM, James Silverton wrote:
> Becca wrote on Mon, 22 Mar 2010 15:17:31 -0500:
>
>> dsi1 wrote:
>>> I use Ajinomoto in a 3 lb. bag that I got from one of those
>>> warehouse stores. It costs a couple of bucks per pound - what
>>> a deal!
>
>> The Asian market has the large bags of Ajinomoto and smaller
>> ones, too. They have a glass jar of Ajinomoto, shaped like a skinny
>> jar that olives comes in, and it is rounded on the
>> bottom. It is painted to look like a panda's face. It was so cute I
>> almost bought it. :-)
>
> Yes, a little plastic shaker of Ajinomoto, labelled "Umami Super
> Seasoning" and "monosodium glutamate" containing 3.5oz or 100g, cost
> $1.99 at a Chinese market, much the same as a 500g plastic bag of MSG.
> However, the red printed shaker works well even if there is no
> resemblence to a panda that I can detect.
>
> For the record, there is a sell-by date about 3 years into the future.
> The nutrition information label gives a serving as a quarter teaspoon
> and rates it as 5% of the daily sodium recommendation.

FWIW, I just found a jar of MSG in the back of a cabinet--no beating
around the bush or using euphemisms, it says on the front of the label
in big letters "MSG". Was clumped a bit but a couple of whacks on the
counter fixed that. Gave it a taste and it tastes just like the
Ajinomoto that I got at the Asian grocery the other day.

Now, the reason I mention this is that it's from Durkee and the fine
print on the jar includes an SCM logo and SCM sold Durkee to ICI in
1986, so that jar is about 25 years old.

That being the case I don't think that shelf life is something one
really needs to worry about with the stuff.

On Fri, 26 Mar 2010 11:11:22 -0700, sf > wrote:

>On Thu, 25 Mar 2010 21:45:12 -0600, Omelet >
>wrote:
>
>> Why do people remove the gills? I NEVER do! They soak up a lot of good
>> flavor, especially marinated and grilled Portabelos.
>
>Maybe they can't tell the difference between a mushroom and a crab.

Not in the dark... shine a flashlight in your crotch! LOL

Omelet wrote:
> In article >,
> sf > wrote:
>
>> On Thu, 25 Mar 2010 21:45:12 -0600, Omelet >
>> wrote:
>>
>>> Why do people remove the gills? I NEVER do! They soak up a lot of
>>> good flavor, especially marinated and grilled Portabelos.
>>
>> Maybe they can't tell the difference between a mushroom and a crab.
>
> ;-)

And maybe it's something really simple - that if you remove the gills,
you can get more stuffing into the hollow.

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

> FWIW, I just found a jar of MSG in the back of a cabinet--no beating
> around the bush or using euphemisms, it says on the front of the label
> in big letters "MSG". Was clumped a bit but a couple of whacks on the
> counter fixed that. Gave it a taste and it tastes just like the
> Ajinomoto that I got at the Asian grocery the other day.
>
> Now, the reason I mention this is that it's from Durkee and the fine
> print on the jar includes an SCM logo and SCM sold Durkee to ICI in
> 1986, so that jar is about 25 years old.
>
> That being the case I don't think that shelf life is something one
> really needs to worry about with the stuff.

I suspect not. :-) Considering how old some of mom's spices in the cans
are (and they seem to be fine too), I'd use it...

For once, someone that is worse than I am about cleaning out the spice
pantry regularly. <g>
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
"We're all adults here, except for those of us who aren't." --Blake Murphy

On 2010-03-26, Dora wrote:

> Omelet wrote:
>> In article >,
>> sf > wrote:
>>
>>> On Thu, 25 Mar 2010 21:45:12 -0600, Omelet >
>>> wrote:
>>>
>>>> Why do people remove the gills? I NEVER do! They soak up a lot of
>>>> good flavor, especially marinated and grilled Portabelos.
>>>
>>> Maybe they can't tell the difference between a mushroom and a crab.
>>
>> ;-)
>
> And maybe it's something really simple - that if you remove the gills,
> you can get more stuffing into the hollow.

That's an interesting idea. If you can mix the gills into the
stuffing to avoid wasting them, do they "pack down" a bit in terms of
total stuffing versus stuffable capacity?


--
I don't know what they have to say
It makes no difference anyway;
Whatever it is, I'm against it! [Prof. Wagstaff]

In article >,
Janet Baraclough > wrote:

> > > I 'd never even heard of removing gills, is it a US thing?
> > > I just whizz up a stuffing in the processor with the stems, raw
> > > onion, breadcrumbs, herbs, pepper ,maybe a bit of tomato bacon or
> > > cheese,
> > > stuff it raw into the raw mushrooms (the big sort) , sprinkle more
> > > crumbs on top, drizzle with OO and bung it in a hot oven for half an
> > > hour.
> > >
> > > Janet.
>
> > I think it's individual. Some people do, some people don't. I doubt
> > that I will ever do it for stuffed or grilled mushrooms, but am
> > beginning to consider it for mushrooms added to sauces for the very
> > reason someone else commented on. It tends to color everything black if
> > you don't.
>
> For sauces I tend to use smaller unopened mushrooms which don't do that .
>
> Janet

Good idea. :-) Then there are always canned mushrooms! <g>
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
"We're all adults here, except for those of us who aren't." --Blake Murphy

In article >,
"Dora" > wrote:

> Omelet wrote:
> > In article >,
> > sf > wrote:
> >
> >> On Thu, 25 Mar 2010 21:45:12 -0600, Omelet >
> >> wrote:
> >>
> >>> Why do people remove the gills? I NEVER do! They soak up a lot of
> >>> good flavor, especially marinated and grilled Portabelos.
> >>
> >> Maybe they can't tell the difference between a mushroom and a crab.
> >
> > ;-)
>
> And maybe it's something really simple - that if you remove the gills,
> you can get more stuffing into the hollow.

Perhaps, but I've never made so much stuffing that it made a difference
I guess. :-) Especially with Portabelos. There is a grilled stuffed
mushroom series in my picassa albums, with a recipe. I need to pull the
portabelo series and add it to that.
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
"We're all adults here, except for those of us who aren't." --Blake Murphy

James Silverton > wrote:

> Janet wrote on Fri, 26 Mar 2010 14:30:45 GMT:

>> (attribution lost) wrote,

>>> Why do people remove the gills? I NEVER do! They soak up a
>>> lot of good flavor, especially marinated and grilled
>>> Portabelos.

>> I 'd never even heard of removing gills, is it a US thing?

>I'd be interested to know what makes you think that removing the gills
>is a US thing? Not that I remove them, anyway.

I've never heard of removing gills from gilled mushrooms.

My favorite species of mushroom has no gills, but that's different.

Steve

"Omelet" > wrote in message
news
> ... Then there are always canned mushrooms! <g>

Only if your canned mushrooms are better than the ones here... bleagh
--
https://www.shop.helpforheroes.org.uk/

In article >,
"Ophelia" > wrote:

> "Omelet" > wrote in message
> news >
> > ... Then there are always canned mushrooms! <g>
>
> Only if your canned mushrooms are better than the ones here... bleagh

That was meant as humor, sorry. ;-) IMHO most canned mushrooms suck. The
only way (to me) that they've been of any use is on pizzas. Baking them
seems to help them a bit. I have used some in fried rice but they are
no substitute for sliced fresh. No way, no how!
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
"We're all adults here, except for those of us who aren't." --Blake Murphy

"Ophelia" > ha scritto nel messaggio
...
>
>
> "Omelet" > wrote in message
>> ... Then there are always canned mushrooms! <g>
>
> Only if your canned mushrooms are better than the ones here... bleagh

Not much, but when you need them as a convenience item, put the juices into
a small pot and reduce them severely. You can add butter if you like, then
when there's little juice left, add the muchrooms and simmer them a bit.
Seriously increases the taste.