I want to thank the poster (I forget who) suggested MSG as a sub for
salt. I've used it a few times now and it does work as predicted. Plus
it helps lower sodium intake because, also as suggested, it can be
applied sparingly. I've put it in steamed veggies and home fries and
rice.

On 3/13/2012 3:20 AM, George M. Middius wrote:
>
>
> I want to thank the poster (I forget who) suggested MSG as a sub for
> salt. I've used it a few times now and it does work as predicted. Plus
> it helps lower sodium intake because, also as suggested, it can be
> applied sparingly. I've put it in steamed veggies and home fries and
> rice.
>
>
>

That might have been me. I've been using MSG for years. I won't make
potato salad without it. OTOH, the idea of using it to increase the meal
intake of an elderly parent was given to me by someone on this
newsgroup. I thanked her but can't remember who it was. Well, you know
who you are. :-)

On Tuesday, March 13, 2012 11:01:33 PM UTC-5, dsi1 wrote:
> On 3/13/2012 3:20 AM, George M. Middius wrote:
> >
> >
> > I want to thank the poster (I forget who) suggested MSG as a sub for
> > salt. I've used it a few times now and it does work as predicted. Plus
> > it helps lower sodium intake because, also as suggested, it can be
> > applied sparingly. I've put it in steamed veggies and home fries and
> > rice.
> >
> >
>
> That might have been me. I've been using MSG for years.

It happened to have been me, but it's nice to see others who are not MSG-phobic. I used a little this morning on sauteed bell peppers. I figured out the % sodium by weight for salt vs. MSG.

--Bryan

"dsi1" > wrote in message
...
> On 3/13/2012 3:20 AM, George M. Middius wrote:
>>
>>
>> I want to thank the poster (I forget who) suggested MSG as a sub for
>> salt. I've used it a few times now and it does work as predicted. Plus
>> it helps lower sodium intake because, also as suggested, it can be
>> applied sparingly. I've put it in steamed veggies and home fries and
>> rice.
>>
>>
>>
>
> That might have been me. I've been using MSG for years. I won't make
> potato salad without it. OTOH, the idea of using it to increase the meal
> intake of an elderly parent was given to me by someone on this newsgroup.
> I thanked her but can't remember who it was. Well, you know who you are.
> :-)

Sheldon has been an advocate of using small amounts
of MSG as a seasoning...

pavane

Bull wrote:

>> I want to thank the poster (I forget who) suggested MSG as a sub for
>> salt. I've used it a few times now and it does work as predicted. Plus
>> it helps lower sodium intake because, also as suggested, it can be
>> applied sparingly. I've put it in steamed veggies and home fries and
>> rice.
>
>Most fresh and well prepared food needs little to zero salt and NO MSG.

How nice that you have such exquisitely sensitive taste buds. Or maybe
you can't taste anything, period....

"dsi1" > wrote in message
...
> On 3/13/2012 3:20 AM, George M. Middius wrote:
>>
>>
>> I want to thank the poster (I forget who) suggested MSG as a sub for
>> salt. I've used it a few times now and it does work as predicted. Plus
>> it helps lower sodium intake because, also as suggested, it can be
>> applied sparingly. I've put it in steamed veggies and home fries and
>> rice.
>>
>>
>>
>
> That might have been me. I've been using MSG for years. I won't make
> potato salad without it. OTOH, the idea of using it to increase the meal
> intake of an elderly parent was given to me by someone on this newsgroup.
> I thanked her but can't remember who it was. Well, you know who you are.
> :-)

It might have been Om!


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

dsi1 wrote:
>George M. Middius wrote:
>>
>> I want to thank the poster (I forget who) suggested MSG as a sub for
>> salt. I've used it a few times now and it does work as predicted. Plus
>> it helps lower sodium intake because, also as suggested, it can be
>> applied sparingly. I've put it in steamed veggies and home fries and
>> rice.
>
>That might have been me. I've been using MSG for years. I won't make
>potato salad without it. OTOH, the idea of using it to increase the meal
>intake of an elderly parent was given to me by someone on this
>newsgroup. I thanked her but can't remember who it was. Well, you know
>who you are. :-)

Was probably Om, and she got the suggestion from moi, many years ago.
There's nothing new here, only new to the newbies. Btw, MSG doesn't
do much for vegetable dishes, really only enhances meats and high
protein dishes... I can't imagine it would do much for potato salad
unless it include eggs/dairy. And there is no truth to MSG allergies,
Chinese restaurant syndrome is a myth, was debunked over 20 years ago.
You cannot be allergic to MSG, it's naturally contained in many foods
and in the human body... MSG is contained in human breast milk.
Chinese restaurant syndrome is attributed to the fact that those cooks
add an inordinate amount of ordinary table salt to their food (MSG
costs too much to use a lot and there is no more frugal cook than a
Chinese cook), folks would experience the same symptoms by eating an
entire pound of potato chips in one sitting.

On Mar 14, 7:53*am, "Ophelia" > wrote:
> "dsi1" > wrote in message
>
> ...
>
>
>
>
>
>
>
>
>
> > On 3/13/2012 3:20 AM, George M. Middius wrote:
>
> >> I want to thank the poster (I forget who) suggested MSG as a sub for
> >> salt. I've used it a few times now and it does work as predicted. Plus
> >> it helps lower sodium intake because, also as suggested, it can be
> >> applied sparingly. I've put it in steamed veggies and home fries and
> >> rice.
>
> > That might have been me. I've been using MSG for years. I won't make
> > potato salad without it. OTOH, the idea of using it to increase the meal
> > intake of an elderly parent was given to me by someone on this newsgroup.
> > I thanked her but can't remember who it was. Well, you know who you are..
> > :-)
>
> It might have been Om!
>
> --http://www.shop.helpforheroes.org.uk/

I believe you are right.

James Silverton wrote:

>> I don't use salt in cooking but I do use msg and have done so for years.
>>
>You are certainly adding sodium when you use monosodium glutamate (MSG).

I nominate this post for RFC Nonsequitur of the Week.

On Wed, 14 Mar 2012 09:19:08 -0500, Bull > wrote:

>In article >,
> George M. Middius > wrote:
>
>> I want to thank the poster (I forget who) suggested MSG as a sub for
>> salt. I've used it a few times now and it does work as predicted. Plus
>> it helps lower sodium intake because, also as suggested, it can be
>> applied sparingly. I've put it in steamed veggies and home fries and
>> rice.
>
>Most fresh and well prepared food needs little to zero salt and NO MSG.
>You will get way more of your needed dose of salt if you never add salt
>to anything. MSG isn't going to improve anything. Taste test same
>recipe with and without MSG and you won't know the difference.

That proves you have your taster in your ass.

On Mar 14, 4:53*am, "Ophelia" > wrote:
> "dsi1" > wrote in message
>
> ...
>
>
>
>
>
>
>
>
>
> > On 3/13/2012 3:20 AM, George M. Middius wrote:
>
> >> I want to thank the poster (I forget who) suggested MSG as a sub for
> >> salt. I've used it a few times now and it does work as predicted. Plus
> >> it helps lower sodium intake because, also as suggested, it can be
> >> applied sparingly. I've put it in steamed veggies and home fries and
> >> rice.
>
> > That might have been me. I've been using MSG for years. I won't make
> > potato salad without it. OTOH, the idea of using it to increase the meal
> > intake of an elderly parent was given to me by someone on this newsgroup.
> > I thanked her but can't remember who it was. Well, you know who you are..
> > :-)
>
> It might have been Om!
>
> --http://www.shop.helpforheroes.org.uk/

You are probably right about this. I cook for my mother-in-law and she
has a poor appetite. MSG has been helpful although she's still
vanishing before our eyes and weighs less than 80 lbs. I think she
looks like hell but her hospice nurse said she looks "good" which is
just such a cheery spin on things. Anyway, I think it's a very good
way to get elderly folks to eat more.

"dsi1" > wrote in message
...

> You are probably right about this.

I believe it came about because she was cooking for her father.

I cook for my mother-in-law and she
> has a poor appetite. MSG has been helpful although she's still
> vanishing before our eyes and weighs less than 80 lbs.
I think she
> looks like hell but her hospice nurse said she looks "good" which is
> just such a cheery spin on things. Anyway, I think it's a very good
> way to get elderly folks to eat more.

Agreed Good luck with caring for your MIL! She is very lucky to have
you


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

On Mar 14, 4:44Â*am, George M. Middius > wrote:
> Bull wrote:
> >> I want to thank the poster (I forget who) suggested MSG as a sub for
> >> salt. I've used it a few times now and it does work as predicted. Plus
> >> it helps lower sodium intake because, also as suggested, it can be
> >> applied sparingly. I've put it in steamed veggies and home fries and
> >> rice.
>
> >Most fresh and well prepared food needs little to zero salt and NO MSG.
>
> How nice that you have such exquisitely sensitive taste buds. Or maybe
> you can't taste anything, period....

I was talking to my late neighbor once outside a restaurant and we
were discussing the potato salad. I told him that the salad had
changed and he quizzed me about it. After 3 questions, he said that
they stopped using MSG and I realized that the guy was absolutely
right. He was the smartest guy I knew but may have been completely
delusional. He told me the most amazing tales and to this day I have
no idea if they were true or not. I like it just fine that way. �

P.S. Don't believe most of the stuff these guys are saying.

dsi1 wrote:

>> >Most fresh and well prepared food needs little to zero salt and NO MSG.
>>
>> How nice that you have such exquisitely sensitive taste buds. Or maybe
>> you can't taste anything, period....
>
>I was talking to my late neighbor once outside a restaurant and we
>were discussing the potato salad. I told him that the salad had
>changed and he quizzed me about it. After 3 questions, he said that
>they stopped using MSG and I realized that the guy was absolutely
>right. He was the smartest guy I knew but may have been completely
>delusional. He told me the most amazing tales and to this day I have
>no idea if they were true or not. I like it just fine that way. ?
>
>P.S. Don't believe most of the stuff these guys are saying.

My conclusion exactly!

On 3/14/2012 8:04 AM, Ophelia wrote:
>
> "dsi1" > wrote in message
> ...
>
>> You are probably right about this.
>
> I believe it came about because she was cooking for her father.
>
> I cook for my mother-in-law and she
>> has a poor appetite. MSG has been helpful although she's still
>> vanishing before our eyes and weighs less than 80 lbs.
> I think she
>> looks like hell but her hospice nurse said she looks "good" which is
>> just such a cheery spin on things. Anyway, I think it's a very good
>> way to get elderly folks to eat more.
>
> Agreed Good luck with caring for your MIL! She is very lucky to have
> you
>
>

She's lucky to have a daughter that's willing take care of her to the
bitter end. I'm merely the cook and lend secondary support. My MIL was
not a good mother to her 7 step-kids so I'm not a big fan of hers. It's
hard to believe that this 76 lb., barely able to move, skeleton made
life so hard for my wife and her siblings. My MIL's luck will hold out
as long as nothing happens to my wife.

Bull > wrote:
> In article >,
> George M. Middius > wrote:
>
>> I want to thank the poster (I forget who) suggested MSG as a sub for
>> salt. I've used it a few times now and it does work as predicted. Plus
>> it helps lower sodium intake because, also as suggested, it can be
>> applied sparingly. I've put it in steamed veggies and home fries and
>> rice.
>
> Most fresh and well prepared food needs little to zero salt and NO MSG.
> You will get way more of your needed dose of salt if you never add salt
> to anything. MSG isn't going to improve anything. Taste test same
> recipe with and without MSG and you won't know the difference.
>
> BULL

I wanted to taste MSG as a kid, my mother had some. What I found out, it
has little or no taste, but really makes your mouth water. That alone makes
food seem better. I don't use it. I might have some reaction to it. My
nephew gets bad headaches from it. I generally use no salt except in BBQ
sauce. A half pat of butter and maybe a pinch of salt on an ear of corn, is
all you need.

Greg

George M. Middius wrote in rec.food.cooking:

>
>
> I want to thank the poster (I forget who) suggested MSG as a sub for
> salt. I've used it a few times now and it does work as predicted. Plus
> it helps lower sodium intake because, also as suggested, it can be
> applied sparingly. I've put it in steamed veggies and home fries and
> rice.

Several of us have listed that, me as a common one (grin). Got it from
our Japanese Doctor years ago to help Don sodium reduce.

--

"dsi1" > wrote in message
...
> On 3/14/2012 8:04 AM, Ophelia wrote:
>>
>> "dsi1" > wrote in message
>> ...
>>
>>> You are probably right about this.
>>
>> I believe it came about because she was cooking for her father.
>>
>> I cook for my mother-in-law and she
>>> has a poor appetite. MSG has been helpful although she's still
>>> vanishing before our eyes and weighs less than 80 lbs.
>> I think she
>>> looks like hell but her hospice nurse said she looks "good" which is
>>> just such a cheery spin on things. Anyway, I think it's a very good
>>> way to get elderly folks to eat more.
>>
>> Agreed Good luck with caring for your MIL! She is very lucky to have
>> you
>>
>>
>
> She's lucky to have a daughter that's willing take care of her to the
> bitter end. I'm merely the cook and lend secondary support. My MIL was not
> a good mother to her 7 step-kids so I'm not a big fan of hers. It's hard
> to believe that this 76 lb., barely able to move, skeleton made life so
> hard for my wife and her siblings. My MIL's luck will hold out as long as
> nothing happens to my wife.

In which case she is VERY lucky you are both taking care of her. I can see
it must be very hard for you, but you have an angel for a wife!


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

"cshenk" > wrote in message
...

> The main problem with MSG is folks sticking their fingers in their ears
> and going 'lalalalala' 'msg is bad' with no clue on the actual
> statistics.

Their loss!


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

gregz wrote:
>
> I wanted to taste MSG as a kid, my mother had some. What I found out, it
> has little or no taste, but really makes your mouth water. That alone makes
> food seem better.

It should trigger unami taste which can be learned. My impression is it
increases whatever other flavors are already there in a food. Rather
like how hot sauce works, really, but without the pain effect when it
pegs.

"Doug Freyburger" > wrote in message
...
> gregz wrote:
>>
>> I wanted to taste MSG as a kid, my mother had some. What I found out, it
>> has little or no taste, but really makes your mouth water. That alone
>> makes
>> food seem better.
>
> It should trigger unami taste which can be learned. My impression is it
> increases whatever other flavors are already there in a food. Rather
> like how hot sauce works, really, but without the pain effect when it
> pegs.

I know nothing about hot sauces because we don't like food with that kind of
heat, but I agree with what you say " it increases whatever other flavors
are already there in a food."


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

On 3/15/2012 2:34 AM, Ophelia wrote:
>
> "dsi1" > wrote in message
>>
>> She's lucky to have a daughter that's willing take care of her to the
>> bitter end. I'm merely the cook and lend secondary support. My MIL was
>> not a good mother to her 7 step-kids so I'm not a big fan of hers.
>> It's hard to believe that this 76 lb., barely able to move, skeleton
>> made life so hard for my wife and her siblings. My MIL's luck will
>> hold out as long as nothing happens to my wife.
>
> In which case she is VERY lucky you are both taking care of her. I can
> see it must be very hard for you, but you have an angel for a wife!
>
>

It's incomprehensible to me. The care and devotion and patience my wife
has for her mother. My parents were great to me but my wife's family was
as dysfunctional as they come. Hers was not a happy home.

My mother-in-law's arrival from another country was an escape and exile
from a horror show of her own. Real vale of tears stuff involving the
worst things you can think of. She has a large scar from being slashed
in the face which is a permanent mark of that chapter of her life.

My wife's story, for me, begins when her biological mother drove off the
road in Montana and killed herself and a man she was with and another
couple. These 4 deaths resulted in 12 or so kids losing a mother or a
dad or both. My father-in-law was in the army and off somewhere so my
wife and her 6 siblings were left alone at home for a day or so until
the police came.

Anyway, bringing a physically and psychologically damaged wife from
Korea to this country for 6 kids in need of a mother was probably, in
retrospect, not a very good idea. The rest is history - very bad
history. The most unlikely thing about this is how it's all going to end
- patience, care, and devotion.

On Mar 15, 7:32*am, Doug Freyburger > wrote:
> gregz wrote:
>
> > I wanted to taste MSG as a kid, my mother had some. What I found out, it
> > has little or no taste, but really makes your mouth water. That alone makes
> > food seem better.
>
> It should trigger unami taste which can be learned. *My impression is it
> increases whatever other flavors are already there in a food. *Rather
> like how hot sauce works, really, but without the pain effect when it
> pegs.

I'm not so sure that it's a taste that has to be learned since it's
often created when cooking. I suppose that you might need some help in
identifying the taste. All you have to do is think of the taste of
caramelized onions.

These days, when I want to kick up the flavor already there, I'll add
a small amount of mustard. Just make sure that you don't add enough
mustard to be identifiable!

"dsi1" > wrote in message
...
> On 3/15/2012 2:34 AM, Ophelia wrote:
>>
>> "dsi1" > wrote in message
>>>
>>> She's lucky to have a daughter that's willing take care of her to the
>>> bitter end. I'm merely the cook and lend secondary support. My MIL was
>>> not a good mother to her 7 step-kids so I'm not a big fan of hers.
>>> It's hard to believe that this 76 lb., barely able to move, skeleton
>>> made life so hard for my wife and her siblings. My MIL's luck will
>>> hold out as long as nothing happens to my wife.
>>
>> In which case she is VERY lucky you are both taking care of her. I can
>> see it must be very hard for you, but you have an angel for a wife!
>>
>>
>
> It's incomprehensible to me. The care and devotion and patience my wife
> has for her mother. My parents were great to me but my wife's family was
> as dysfunctional as they come. Hers was not a happy home.
>
> My mother-in-law's arrival from another country was an escape and exile
> from a horror show of her own. Real vale of tears stuff involving the
> worst things you can think of. She has a large scar from being slashed in
> the face which is a permanent mark of that chapter of her life.

Oh dear She must have had a hellish life.

> My wife's story, for me, begins when her biological mother drove off the
> road in Montana and killed herself and a man she was with and another
> couple. These 4 deaths resulted in 12 or so kids losing a mother or a dad
> or both. My father-in-law was in the army and off somewhere so my wife and
> her 6 siblings were left alone at home for a day or so until the police
> came.



> Anyway, bringing a physically and psychologically damaged wife from Korea
> to this country for 6 kids in need of a mother was probably, in
> retrospect, not a very good idea. The rest is history - very bad history.
> The most unlikely thing about this is how it's all going to end -
> patience, care, and devotion.

What a very sad story Perhaps your wife understands what her step mother
has been through and is willing to forgive?
I am so sorry that she gave your wife and her siblings such a hard time
You are very lucky to have such a loving wife with that huge heart. You
must be very very proud of her. Bless you for helping her do what she wants
to.


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

"dsi1" > wrote in message
...
> On Mar 15, 7:32 am, Doug Freyburger > wrote:
>> gregz wrote:
>>
>> > I wanted to taste MSG as a kid, my mother had some. What I found out,
>> > it
>> > has little or no taste, but really makes your mouth water. That alone
>> > makes
>> > food seem better.
>>
>> It should trigger unami taste which can be learned. My impression is it
>> increases whatever other flavors are already there in a food. Rather
>> like how hot sauce works, really, but without the pain effect when it
>> pegs.
>
> I'm not so sure that it's a taste that has to be learned since it's
> often created when cooking. I suppose that you might need some help in
> identifying the taste. All you have to do is think of the taste of
> caramelized onions.
>
> These days, when I want to kick up the flavor already there, I'll add
> a small amount of mustard. Just make sure that you don't add enough
> mustard to be identifiable!

How much? Hubby doesn't like mustard but I often see it as part of a
recipe. I can understand that you can use it so that it isn't identifiable
so I was curious as to how much you put in


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

On 3/15/2012 11:23 AM, Ophelia wrote:
>
> "dsi1" > wrote in message
> ...
>> On 3/15/2012 2:34 AM, Ophelia wrote:
>>>
>>> "dsi1" > wrote in message
>>>>
>>>> She's lucky to have a daughter that's willing take care of her to the
>>>> bitter end. I'm merely the cook and lend secondary support. My MIL was
>>>> not a good mother to her 7 step-kids so I'm not a big fan of hers.
>>>> It's hard to believe that this 76 lb., barely able to move, skeleton
>>>> made life so hard for my wife and her siblings. My MIL's luck will
>>>> hold out as long as nothing happens to my wife.
>>>
>>> In which case she is VERY lucky you are both taking care of her. I can
>>> see it must be very hard for you, but you have an angel for a wife!
>>>
>>>
>>
>> It's incomprehensible to me. The care and devotion and patience my wife
>> has for her mother. My parents were great to me but my wife's family was
>> as dysfunctional as they come. Hers was not a happy home.
>>
>> My mother-in-law's arrival from another country was an escape and exile
>> from a horror show of her own. Real vale of tears stuff involving the
>> worst things you can think of. She has a large scar from being slashed in
>> the face which is a permanent mark of that chapter of her life.
>
> Oh dear She must have had a hellish life.
>
>> My wife's story, for me, begins when her biological mother drove off the
>> road in Montana and killed herself and a man she was with and another
>> couple. These 4 deaths resulted in 12 or so kids losing a mother or a dad
>> or both. My father-in-law was in the army and off somewhere so my wife
>> and
>> her 6 siblings were left alone at home for a day or so until the police
>> came.
>
>
>
>> Anyway, bringing a physically and psychologically damaged wife from Korea
>> to this country for 6 kids in need of a mother was probably, in
>> retrospect, not a very good idea. The rest is history - very bad history.
>> The most unlikely thing about this is how it's all going to end -
>> patience, care, and devotion.
>
> What a very sad story Perhaps your wife understands what her step mother
> has been through and is willing to forgive?
> I am so sorry that she gave your wife and her siblings such a hard time
> You are very lucky to have such a loving wife with that huge heart. You
> must be very very proud of her. Bless you for helping her do what she wants
> to.
>

That's the part that is incomprehensible to me - her capacity to
forgive. When my father-in-law died, her secret son from Korea, a person
that nobody in the American family knew existed, came to Hawaii to pay
his respects and try to reconnect with her but she refused to see him.
The neighbor said he had flowers and gifts and was crying like a little
child. That made it a second time that she abandoned him. My wife has
some plans to find him but she won't make contact until her mother dies.
It's all pretty messed up for sure.

On 3/15/2012 11:31 AM, Ophelia wrote:
>
> "dsi1" > wrote in message
>> These days, when I want to kick up the flavor already there, I'll add
>> a small amount of mustard. Just make sure that you don't add enough
>> mustard to be identifiable!
>
> How much? Hubby doesn't like mustard but I often see it as part of a
> recipe. I can understand that you can use it so that it isn't
> identifiable so I was curious as to how much you put in
>

I don't measure but I suppose it would be a little over 1 tsp. I use it
in meat dishes like hamburger and stews and meatloaf. A lot depends on
if the dish has a delicate flavor or not. It works just spiffy!

"dsi1" > wrote in message
...

> That's the part that is incomprehensible to me - her capacity to forgive.
> When my father-in-law died, her secret son from Korea, a person that
> nobody in the American family knew existed, came to Hawaii to pay his
> respects and try to reconnect with her but she refused to see him. The
> neighbor said he had flowers and gifts and was crying like a little child.
> That made it a second time that she abandoned him. My wife has some plans
> to find him but she won't make contact until her mother dies. It's all
> pretty messed up for sure.

Oh my!!! She is a saint!!


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

"dsi1" > wrote in message
...
> On 3/15/2012 11:31 AM, Ophelia wrote:
>>
>> "dsi1" > wrote in message
>>> These days, when I want to kick up the flavor already there, I'll add
>>> a small amount of mustard. Just make sure that you don't add enough
>>> mustard to be identifiable!
>>
>> How much? Hubby doesn't like mustard but I often see it as part of a
>> recipe. I can understand that you can use it so that it isn't
>> identifiable so I was curious as to how much you put in
>>
>
> I don't measure but I suppose it would be a little over 1 tsp. I use it in
> meat dishes like hamburger and stews and meatloaf. A lot depends on if the
> dish has a delicate flavor or not. It works just spiffy!

Which type of mustard?
--
http://www.shop.helpforheroes.org.uk/

On 3/15/2012 12:36 PM, Ophelia wrote:
>
> "dsi1" > wrote in message
> ...
>> On 3/15/2012 11:31 AM, Ophelia wrote:
>>>
>>> "dsi1" > wrote in message
>>>> These days, when I want to kick up the flavor already there, I'll add
>>>> a small amount of mustard. Just make sure that you don't add enough
>>>> mustard to be identifiable!
>>>
>>> How much? Hubby doesn't like mustard but I often see it as part of a
>>> recipe. I can understand that you can use it so that it isn't
>>> identifiable so I was curious as to how much you put in
>>>
>>
>> I don't measure but I suppose it would be a little over 1 tsp. I use
>> it in meat dishes like hamburger and stews and meatloaf. A lot depends
>> on if the dish has a delicate flavor or not. It works just spiffy!
>
> Which type of mustard?

I don't have any preference. I've been using yellow mustard but when
that runs out, I'll just use a bottle of spicy brown that's on the
counter. It doesn't matter much to me. Anyway, a slight bitter component
in food seems to be just the thing I've been missing.

On 14/03/12 09:22, George M. Middius wrote:
> James Silverton wrote:
>
>>> I don't use salt in cooking but I do use msg and have done so for years.
>>>
>>You are certainly adding sodium when you use monosodium glutamate (MSG).
>
> I nominate this post for RFC Nonsequitur of the Week.


you lack some chemistry knowledge, and you obviously don't know what
is "Na" and C5H8NNaO4 to be able to comprehend the sentence above.

"dsi1" > wrote in message
...
> On 3/15/2012 12:36 PM, Ophelia wrote:
>>
>> "dsi1" > wrote in message
>> ...
>>> On 3/15/2012 11:31 AM, Ophelia wrote:
>>>>
>>>> "dsi1" > wrote in message
>>>>> These days, when I want to kick up the flavor already there, I'll add
>>>>> a small amount of mustard. Just make sure that you don't add enough
>>>>> mustard to be identifiable!
>>>>
>>>> How much? Hubby doesn't like mustard but I often see it as part of a
>>>> recipe. I can understand that you can use it so that it isn't
>>>> identifiable so I was curious as to how much you put in
>>>>
>>>
>>> I don't measure but I suppose it would be a little over 1 tsp. I use
>>> it in meat dishes like hamburger and stews and meatloaf. A lot depends
>>> on if the dish has a delicate flavor or not. It works just spiffy!
>>
>> Which type of mustard?
>
> I don't have any preference. I've been using yellow mustard but when that
> runs out, I'll just use a bottle of spicy brown that's on the counter. It
> doesn't matter much to me. Anyway, a slight bitter component in food seems
> to be just the thing I've been missing.

Hmmm I might take my courage in both hands and try ... I take it you don't
use English mustard?


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http://www.shop.helpforheroes.org.uk/

Feranija wrote:

>>>> I don't use salt in cooking but I do use msg and have done so for years.
>>>>
>>>You are certainly adding sodium when you use monosodium glutamate (MSG).
>>
>> I nominate this post for RFC Nonsequitur of the Week.
>
>
>you lack some chemistry knowledge, and you obviously don't know what
>is "Na" and C5H8NNaO4 to be able to comprehend the sentence above.

<snicker>

I do know that salt and MSG are not the same thing. The first post
says "I don't use salt but I do use MSG", and the reply says "You are
certainly adding sodium". The first person did not, in my reading, say
"I do not use sodium". Maybe you read, uh, 'differently'.

Ya follow?

On 16/03/12 06:36, George M. Middius wrote:
> Feranija wrote:
>
>>>>> I don't use salt in cooking but I do use msg and have done so for years.
>>>>>
>>>>You are certainly adding sodium when you use monosodium glutamate (MSG).
>>>
>>> I nominate this post for RFC Nonsequitur of the Week.
>>
>>
>>you lack some chemistry knowledge, and you obviously don't know what
>>is "Na" and C5H8NNaO4 to be able to comprehend the sentence above.
>
> <snicker>
>
> I do know that salt and MSG are not the same thing. The first post
> says "I don't use salt but I do use MSG", and the reply says "You are
> certainly adding sodium".


Totally true, he is certainly adding sodium by consuming MSG.

> The first person did not, in my reading, say
> "I do not use sodium". Maybe you read, uh, 'differently'.

Sodium is what counts in an organism, regardless of the molecule
where it resides, be it sodium chloride or MSG.

Some idiot from spain flogs a dead mule.

>>>>>> I don't use salt in cooking but I do use msg and have done so for years.

See that?

>>>>>You are certainly adding sodium when you use monosodium glutamate (MSG).

>>>> I nominate this post for RFC Nonsequitur of the Week.

>>>you lack some chemistry knowledge, and you obviously don't know what
>>>is "Na" and C5H8NNaO4 to be able to comprehend the sentence above.
>>
>> <snicker>
>>
>> I do know that salt and MSG are not the same thing. The first post
>> says "I don't use salt but I do use MSG", and the reply says "You are
>> certainly adding sodium".

>Totally true, he is certainly adding sodium by consuming MSG.

duh... really? How'd you figure that out, dimwit?

>> The first person did not, in my reading, say
>> "I do not use sodium". Maybe you read, uh, 'differently'.
>
>Sodium is what counts in an organism, regardless of the molecule
>where it resides, be it sodium chloride or MSG.

Apparently you're having a conversation with somebody who is invisible
and inaudible to the rest of us. You should make a stronger effort to
distinguish between the voices in your head and the actual words
spoken or written by actual people.

Kee-rist.

Ophelia wrote:
> "Doug Freyburger" > wrote:
>
>> My impression is it
>> increases whatever other flavors are already there in a food. Rather
>> like how hot sauce works, really, but without the pain effect when it
>> pegs.
>
> I know nothing about hot sauces because we don't like food with that kind of
> heat, but I agree with what you say " it increases whatever other flavors
> are already there in a food."

What hot sauce does is it incrdeases what flavors are already there in
the food. Hot sauce opens up the taste buds or something like that.
The problem with hot sauce is its effect can peg into pain that has the
reverse effect of overwhelming any flavor.

Different people have very different tolerances for hot sauce. I happen
to have a high tolerance. Not chilli head high but higher than average.
My wife happens to have very low tolerance. I can't help her judge if a
food is too hot. If I can tell the heat at all I know she'll peg. If I
can't tell the heat at all I have no idea if it's got none at all
through enough to peg her. Sounds like you happen to share my wife's
low tolerance.

On 16/03/12 08:53, George M. Middius wrote:
> Some idiot from spain flogs a dead mule.
>
>>>>>>> I don't use salt in cooking but I do use msg and have done so for years.
>
> See that?
>
>>>>>>You are certainly adding sodium when you use monosodium glutamate (MSG).
>
>>>>> I nominate this post for RFC Nonsequitur of the Week.
>
>>>>you lack some chemistry knowledge, and you obviously don't know what
>>>>is "Na" and C5H8NNaO4 to be able to comprehend the sentence above.
>>>
>>> <snicker>
>>>
>>> I do know that salt and MSG are not the same thing. The first post
>>> says "I don't use salt but I do use MSG", and the reply says "You are
>>> certainly adding sodium".
>
>>Totally true, he is certainly adding sodium by consuming MSG.
>
> duh... really? How'd you figure that out, dimwit?
>
>>> The first person did not, in my reading, say
>>> "I do not use sodium". Maybe you read, uh, 'differently'.
>>
>>Sodium is what counts in an organism, regardless of the molecule
>>where it resides, be it sodium chloride or MSG.
>
> Apparently you're having a conversation with somebody who is invisible
> and inaudible to the rest of us. You should make a stronger effort to
> distinguish between the voices in your head and the actual words
> spoken or written by actual people.


You didn't mention any first post in your reply... Yet, you laughed
at his sentence "You are certainly adding sodium when you use
monosodium glutamate (MSG)" which is completelly true.

Too late now to find some justifications after you did a some Google
research to compensate for your lack of knowledge in basic chemistry.

When you do not understand the matter, in this caase what is "Na" and
MSG and sodium chloride, better don't react. Once you make s stupid
statement it's too late to justify it by telling "but I meant this,
or I mean that, but, but..."

"Doug Freyburger" > wrote in message
...

> Different people have very different tolerances for hot sauce. I happen
> to have a high tolerance. Not chilli head high but higher than average.
> My wife happens to have very low tolerance. I can't help her judge if a
> food is too hot. If I can tell the heat at all I know she'll peg. If I
> can't tell the heat at all I have no idea if it's got none at all
> through enough to peg her. Sounds like you happen to share my wife's
> low tolerance.

It would certainly seem so


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http://www.shop.helpforheroes.org.uk/

On 3/16/2012 12:53 AM, Ophelia wrote:
>
> "dsi1" > wrote in message
> ...
>> On 3/15/2012 12:36 PM, Ophelia wrote:
>>>
>>> "dsi1" > wrote in message
>>> ...
>>>> On 3/15/2012 11:31 AM, Ophelia wrote:
>>>>>
>>>>> "dsi1" > wrote in message
>>>>>> These days, when I want to kick up the flavor already there, I'll add
>>>>>> a small amount of mustard. Just make sure that you don't add enough
>>>>>> mustard to be identifiable!
>>>>>
>>>>> How much? Hubby doesn't like mustard but I often see it as part of a
>>>>> recipe. I can understand that you can use it so that it isn't
>>>>> identifiable so I was curious as to how much you put in
>>>>>
>>>>
>>>> I don't measure but I suppose it would be a little over 1 tsp. I use
>>>> it in meat dishes like hamburger and stews and meatloaf. A lot depends
>>>> on if the dish has a delicate flavor or not. It works just spiffy!
>>>
>>> Which type of mustard?
>>
>> I don't have any preference. I've been using yellow mustard but when
>> that runs out, I'll just use a bottle of spicy brown that's on the
>> counter. It doesn't matter much to me. Anyway, a slight bitter
>> component in food seems to be just the thing I've been missing.
>
> Hmmm I might take my courage in both hands and try ... I take it you
> don't use English mustard?
>
>

I've used dry Colman's mustard if that's what you mean. I use it as a
substitute for Chinese mustard to eat with raw fish. For sashimi, it's
important for to use the proper mustard but for most everything else I
don't have any preference.

"dsi1" > wrote in message
...
> On 3/16/2012 12:53 AM, Ophelia wrote:
>>
>> "dsi1" > wrote in message
>> ...
>>> On 3/15/2012 12:36 PM, Ophelia wrote:
>>>>
>>>> "dsi1" > wrote in message
>>>> ...
>>>>> On 3/15/2012 11:31 AM, Ophelia wrote:
>>>>>>
>>>>>> "dsi1" > wrote in message
>>>>>>> These days, when I want to kick up the flavor already there, I'll
>>>>>>> add
>>>>>>> a small amount of mustard. Just make sure that you don't add enough
>>>>>>> mustard to be identifiable!
>>>>>>
>>>>>> How much? Hubby doesn't like mustard but I often see it as part of a
>>>>>> recipe. I can understand that you can use it so that it isn't
>>>>>> identifiable so I was curious as to how much you put in
>>>>>>
>>>>>
>>>>> I don't measure but I suppose it would be a little over 1 tsp. I use
>>>>> it in meat dishes like hamburger and stews and meatloaf. A lot depends
>>>>> on if the dish has a delicate flavor or not. It works just spiffy!
>>>>
>>>> Which type of mustard?
>>>
>>> I don't have any preference. I've been using yellow mustard but when
>>> that runs out, I'll just use a bottle of spicy brown that's on the
>>> counter. It doesn't matter much to me. Anyway, a slight bitter
>>> component in food seems to be just the thing I've been missing.
>>
>> Hmmm I might take my courage in both hands and try ... I take it you
>> don't use English mustard?
>>
>>
>
> I've used dry Colman's mustard if that's what you mean. I use it as a
> substitute for Chinese mustard to eat with raw fish. For sashimi, it's
> important for to use the proper mustard but for most everything else I
> don't have any preference.

Ok thanks)


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