dsi1 wrote in rec.food.cooking:

> On 8/10/2015 1:45 PM, cshenk wrote:
> > dsi1 wrote in rec.food.cooking:
> >
> > > On Sunday, August 9, 2015 at 7:56:29 AM UTC-10, cshenk wrote:
> > > > dsi1 wrote in rec.food.cooking:
> > > >
> > > > > On 8/8/2015 8:54 AM, cshenk wrote:
> > > > > > notbob wrote in rec.food.cooking:
> > > > > >
> >>>>>>On 2015-08-07, dsi1 > wrote:
> > > > > > >
> > > > > > > > You're the one that brings up the idea that umami is not
> > > > > > > > real.
> > > > > > >
> > > > > > > Actually, I brought up the idea that the term "umami" may
> > > > > > > be unnecessary and was asking for opinions.
> > > > > > >
> > > > > > > > I think that for most Americans, umami is not real.
> > > > > > >
> > > > > > > I think it's only the term "umami" that is unreal for
> > > > > > > Americans, despite the fact we've been eating it for
> > > > > > > decades. Kinda like the term "shoyu", which I've never
> > > > > > > heard from anyone, but yerself, my entire life. I've
> > > > > > > heard of "umami" (though I spelled it wrong), but never
> > > > > > > "shoyu", depite enjoying my first soy sauce over 60 yrs
> > > > > > > ago.
> > > > > > >
> > > > > > > nb
> > > > > >
> > > > > > Smile, actually you see me use it in posted recipes all the
> > > > > > time and the term. It's just japanese for soy sauce. More
> > > > > > commonly heard in Japan (of course) and Hawaii because they
> > > > > > are about 30% Japanese extract.
> > > > > >
> > > > > > What i did not like in Hawaii was the local shoyu called
> > > > > > Aloha. Oddly sweet with less flavor. Preferred brand is a
> > > > > > thicker Datu Puti.
> > > > > >
> >>>>> Carol
> > > > > >
> > > > >
> > > > > Aloha probably tastes weird to people not raised on the stuff.
> > > > > Oddly enough, it's Hawaii's favorite shoyu. As an added bonus,
> > > > > it's fairly cheap!
> > > > >
> > > > > It was Aloha that invented hydrolyzed shoyu product after the
> > > > > war because we needed a lot of shoyu and we wanted it
> > > > > yesterday. And the rest is history.
> > > >
> > > > Yup! It tastes sweet and sort of insipidly pallid compared to a
> > > > true brew and sorry if that doesnt match what you'd hoped to
> > > > hear. I'm not being mean, its just a developed taste to like
> > > > it. Conversely you might not like a fuller sort.
> > >
> > > I expect nothing less than your honest opinion. My point is that
> > > we like it and I'm fully aware that it tastes kind of weird. I
> > > don't recommend that anybody use Aloha Shoyu unless they were
> > > raised on the stuff. If they used Aloha on the table in
> > > restaurants on the mainland, people would probably be put off but
> > > I'd be as happy as a clam. Possibly they might use Aloha in L&L
> > > restaurants on the mainland.
> > >
> > > People over here also like real shoyu too - Yamasa and of course,
> > > Kikkoman. I also like Pearl River Dark soy sauce although it's
> > > hard to find. I have to look in Chinese markets and if I'm lucky,
> > > there will be a dusty shelf in the back with a forgotten bottle.
> > > I use that only for cooking, there's no way I'd have that on the
> > > table.
> > >
> > > >
> > > > For those who have not tried Aloha Shoyu (hard to find outside
> > > > Hawaii), it is a lighter colored, thinner 'soy sauce' with a
> > > > sweet undertone. It's not terrible but if you were raised to a
> > > > deeper colored thicker version, you might find it just doesnt
> > > > work.
> > > >
> > > > Conversely recipes from Genuine Hawaiian cookery tend to use it
> > > > (unless stated other brand) so be careful to reduce the soy you
> > > > may be using if a more full flavored sort. Theirs has the
> > > > advantage that it will not overwhelm if you actually dip a
> > > > whole piece of meat in it then grill.
> > > >
> > > > One recipe from Hawaii that worked well for us and was Aloha
> > > > shoyu specific. Roasted corn brushed all over with aloha.
> > > > Rather nice!
> > > >
> >>> Carol
> > > >
> > > > --
> >
> > Grin, I've sed Kikkoman in a pinch. I really like Datu Puti brand
> > best of all. You may be able to find it there too. Pearl River
> > dark isnt bad either but Datu Puti suits us to a T.
> >
> > Seriously, Aloha does a nifty job with the corn on the cob though.
> > Roasted, you peel it back, dip or mist it then pull the wrapper back
> > about and roast it.
> >
> > Carol
> >
>
> Boy that sounds kinda goofy - shoyu and corn. I guess I'll have to
> try it since you planted that seed in my brain pan.

LOL, it is goofy but good! Umami corn. It's not soaked in it, just
dipped (or rolled in a low flat pan/plate) then roast it. Flip it fast
through the aloha and cover then roast on the grill.

Carol

--

Nancy2 wrote in rec.food.cooking:

> I always had the i pression that umami was an idea or a pleasant
> impression, or a feeling, not an actual physical product. I don't
> know where that idea came from.
>
> N.

Actually, you have the right of the word as it is. There are food
products that create that. The Japanese coined a word for that umami.

If I were to put it in my own words, it's that thing that makes you
smile.

Carol

--

On 8/10/2015 3:29 PM, cshenk wrote:
> dsi1 wrote in rec.food.cooking:
>
>> On 8/10/2015 1:45 PM, cshenk wrote:
>>> dsi1 wrote in rec.food.cooking:
>>>
>>>> On Sunday, August 9, 2015 at 7:56:29 AM UTC-10, cshenk wrote:
>>>>> dsi1 wrote in rec.food.cooking:
>>>>>
>>>>>> On 8/8/2015 8:54 AM, cshenk wrote:
>>>>>>> notbob wrote in rec.food.cooking:
>>>>>>>
>>>>>>>> On 2015-08-07, dsi1 > wrote:
>>>>>>>>
>>>>>>>>> You're the one that brings up the idea that umami is not
>>>>>>>>> real.
>>>>>>>>
>>>>>>>> Actually, I brought up the idea that the term "umami" may
>>>>>>>> be unnecessary and was asking for opinions.
>>>>>>>>
>>>>>>>>> I think that for most Americans, umami is not real.
>>>>>>>>
>>>>>>>> I think it's only the term "umami" that is unreal for
>>>>>>>> Americans, despite the fact we've been eating it for
>>>>>>>> decades. Kinda like the term "shoyu", which I've never
>>>>>>>> heard from anyone, but yerself, my entire life. I've
>>>>>>>> heard of "umami" (though I spelled it wrong), but never
>>>>>>>> "shoyu", depite enjoying my first soy sauce over 60 yrs
>>>>>>>> ago.
>>>>>>>>
>>>>>>>> nb
>>>>>>>
>>>>>>> Smile, actually you see me use it in posted recipes all the
>>>>>>> time and the term. It's just japanese for soy sauce. More
>>>>>>> commonly heard in Japan (of course) and Hawaii because they
>>>>>>> are about 30% Japanese extract.
>>>>>>>
>>>>>>> What i did not like in Hawaii was the local shoyu called
>>>>>>> Aloha. Oddly sweet with less flavor. Preferred brand is a
>>>>>>> thicker Datu Puti.
>>>>>>>
>>>>>>> Carol
>>>>>>>
>>>>>>
>>>>>> Aloha probably tastes weird to people not raised on the stuff.
>>>>>> Oddly enough, it's Hawaii's favorite shoyu. As an added bonus,
>>>>>> it's fairly cheap!
>>>>>>
>>>>>> It was Aloha that invented hydrolyzed shoyu product after the
>>>>>> war because we needed a lot of shoyu and we wanted it
>>>>>> yesterday. And the rest is history.
>>>>>
>>>>> Yup! It tastes sweet and sort of insipidly pallid compared to a
>>>>> true brew and sorry if that doesnt match what you'd hoped to
>>>>> hear. I'm not being mean, its just a developed taste to like
>>>>> it. Conversely you might not like a fuller sort.
>>>>
>>>> I expect nothing less than your honest opinion. My point is that
>>>> we like it and I'm fully aware that it tastes kind of weird. I
>>>> don't recommend that anybody use Aloha Shoyu unless they were
>>>> raised on the stuff. If they used Aloha on the table in
>>>> restaurants on the mainland, people would probably be put off but
>>>> I'd be as happy as a clam. Possibly they might use Aloha in L&L
>>>> restaurants on the mainland.
>>>>
>>>> People over here also like real shoyu too - Yamasa and of course,
>>>> Kikkoman. I also like Pearl River Dark soy sauce although it's
>>>> hard to find. I have to look in Chinese markets and if I'm lucky,
>>>> there will be a dusty shelf in the back with a forgotten bottle.
>>>> I use that only for cooking, there's no way I'd have that on the
>>>> table.
>>>>
>>>>>
>>>>> For those who have not tried Aloha Shoyu (hard to find outside
>>>>> Hawaii), it is a lighter colored, thinner 'soy sauce' with a
>>>>> sweet undertone. It's not terrible but if you were raised to a
>>>>> deeper colored thicker version, you might find it just doesnt
>>>>> work.
>>>>>
>>>>> Conversely recipes from Genuine Hawaiian cookery tend to use it
>>>>> (unless stated other brand) so be careful to reduce the soy you
>>>>> may be using if a more full flavored sort. Theirs has the
>>>>> advantage that it will not overwhelm if you actually dip a
>>>>> whole piece of meat in it then grill.
>>>>>
>>>>> One recipe from Hawaii that worked well for us and was Aloha
>>>>> shoyu specific. Roasted corn brushed all over with aloha.
>>>>> Rather nice!
>>>>>
>>>>> Carol
>>>>>
>>>>> --
>>>
>>> Grin, I've sed Kikkoman in a pinch. I really like Datu Puti brand
>>> best of all. You may be able to find it there too. Pearl River
>>> dark isnTt bad either but Datu Puti suits us to a T.
>>>
>>> Seriously, Aloha does a nifty job with the corn on the cob though.
>>> Roasted, you peel it back, dip or mist it then pull the wrapper back
>>> about and roast it.
>>>
>>> Carol
>>>
>>
>> Boy that sounds kinda goofy - shoyu and corn. I guess I'll have to
>> try it since you planted that seed in my brain pan.
>
> LOL, it is goofy but good! Umami corn. It's not soaked in it, just
> dipped (or rolled in a low flat pan/plate) then roast it. Flip it fast
> through the aloha and cover then roast on the grill.
>
> Carol
>

I was at an L & L this evening and had some sum choy and it was tasty.
Sum choy is a green leafy vegetable with tender stalks. It was simply
prepared by boiling in water. It was served with a delicious sauce that
made the whole thing memorable. The sauce tasted like shoyu but was damn
delicious. The owner said it was shoyu (probably Aloha) with a small
amount of oyster sauce and some oil. Amazing how something so simple can
be so awesome.

"Nancy2" > wrote in message
...
> I always had the i pression that umami was an idea or a pleasant
> impression,
> or a feeling, not an actual physical product. I don't know where that
> idea came
> from.

Same here. I guess we learn something every day

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

On Tuesday, August 11, 2015 at 5:14:41 AM UTC-4, Ophelia wrote:
> "Nancy2" > wrote in message
> ...
> > I always had the i pression that umami was an idea or a pleasant
> > impression,
> > or a feeling, not an actual physical product. I don't know where that
> > idea came
> > from.
>
> Same here. I guess we learn something every day

It's marketing hyperbole. "Umami paste" is a combination of foods
that are high in the amino acids that produce the umami taste (for
which scientists have found receptors on the tongue).

Like "bed in a bag". You don't get an actual bed in a bag.

Cindy Hamilton

Cindy Hamilton wrote:
>
> "Umami paste" is a combination of foods
> that are high in the amino acids that produce the umami taste (for
> which scientists have found receptors on the tongue).
>
> Like "bed in a bag". You don't get an actual bed in a bag.

What? ;-o

"dsi1" > wrote in message
...

> The reason the manufacturers add dead yeast cells or hydrolyzed proteins
> to snack foods is that they don't have the balls to add MSG because a good
> percentage of consumers are afraid of the stuff. This is not to say that
> MSG comes in balls but that manufacturers are afraid to print MSG on the
> label. They'd much rather proclaim "NO MSG!" in big letters on the front.
> Oh hurray!

Do you use msg in all savoury foods? I bought some in a Chinese shop long
ago but I tend to stick to a mixture which has msg in it.

Some advice would be appreciated


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

"Cindy Hamilton" > wrote in message
...
> On Tuesday, August 11, 2015 at 5:14:41 AM UTC-4, Ophelia wrote:
>> "Nancy2" > wrote in message
>> ...
>> > I always had the i pression that umami was an idea or a pleasant
>> > impression,
>> > or a feeling, not an actual physical product. I don't know where that
>> > idea came
>> > from.
>>
>> Same here. I guess we learn something every day
>
> It's marketing hyperbole. "Umami paste" is a combination of foods
> that are high in the amino acids that produce the umami taste (for
> which scientists have found receptors on the tongue).

Ahh that answers that one Thanks

> Like "bed in a bag". You don't get an actual bed in a bag.

LOL not something I've ever bought but I will keep it in mind <g>

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

"Gary" > wrote in message ...
> Cindy Hamilton wrote:
>>
>> "Umami paste" is a combination of foods
>> that are high in the amino acids that produce the umami taste (for
>> which scientists have found receptors on the tongue).
>>
>> Like "bed in a bag". You don't get an actual bed in a bag.
>
> What? ;-o

Ohh noooo and you really only wanted the bag ... ;-)



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

Ophelia wrote:
>
> "Gary" > wrote in message ...
> > Cindy Hamilton wrote:
> >>
> >> "Umami paste" is a combination of foods
> >> that are high in the amino acids that produce the umami taste (for
> >> which scientists have found receptors on the tongue).
> >>
> >> Like "bed in a bag". You don't get an actual bed in a bag.
> >
> > What? ;-o
>
> Ohh noooo and you really only wanted the bag ... ;-)

I have absolutely no idea what you two are talking about when you
discuss "bed in a bag." Is this some brit thing that has some
meaning? help me here

On 8/11/2015 8:10 AM, Gary wrote:
> Ophelia wrote:
>>
>> "Gary" > wrote in message ...
>>> Cindy Hamilton wrote:
>>>>
>>>> "Umami paste" is a combination of foods
>>>> that are high in the amino acids that produce the umami taste (for
>>>> which scientists have found receptors on the tongue).
>>>>
>>>> Like "bed in a bag". You don't get an actual bed in a bag.
>>>
>>> What? ;-o
>>
>> Ohh noooo and you really only wanted the bag ... ;-)
>
> I have absolutely no idea what you two are talking about when you
> discuss "bed in a bag." Is this some brit thing that has some
> meaning? help me here
>
LOL It's a complete set of bedding: sheets, pillow shams and
comforter/bedspread in a bag".

Jill

Gary, bed in a bag is a complete set of what goes into "making" up a bed...sheets, pillowcases and
a bedspread or comforter, all in one bag, and usually advertised around the time school
starts, to get the college dorm residents' business.

N.

On Tuesday, August 11, 2015 at 7:21:58 AM UTC-4, Gary wrote:
> Cindy Hamilton wrote:
> >
> > "Umami paste" is a combination of foods
> > that are high in the amino acids that produce the umami taste (for
> > which scientists have found receptors on the tongue).
> >
> > Like "bed in a bag". You don't get an actual bed in a bag.
>
> What? ;-o

"Bed in a Bag" is a way of marketing bed linens. You get sheets,
a comforter and a bed skirt, all color-coordinated.

Cindy Hamilton

On 8/11/2015 6:10 AM, Gary wrote:
> Ophelia wrote:
>>
>> "Gary" > wrote in message ...
>>> Cindy Hamilton wrote:
>>>>
>>>> "Umami paste" is a combination of foods
>>>> that are high in the amino acids that produce the umami taste (for
>>>> which scientists have found receptors on the tongue).
>>>>
>>>> Like "bed in a bag". You don't get an actual bed in a bag.
>>>
>>> What? ;-o
>>
>> Ohh noooo and you really only wanted the bag ... ;-)
>
> I have absolutely no idea what you two are talking about when you
> discuss "bed in a bag." Is this some brit thing that has some
> meaning? help me here
>


Sheesh...

http://www.walmart.ca/en/home-pets/b...n-a-bag/N-1449

On Tuesday, August 11, 2015 at 1:29:23 AM UTC-10, Ophelia wrote:
> "dsi1" > wrote in message
> ...
>
> > The reason the manufacturers add dead yeast cells or hydrolyzed proteins
> > to snack foods is that they don't have the balls to add MSG because a good
> > percentage of consumers are afraid of the stuff. This is not to say that
> > MSG comes in balls but that manufacturers are afraid to print MSG on the
> > label. They'd much rather proclaim "NO MSG!" in big letters on the front.
> > Oh hurray!
>
> Do you use msg in all savoury foods? I bought some in a Chinese shop long
> ago but I tend to stick to a mixture which has msg in it.
>
> Some advice would be appreciated
>
>
> --
> http://www.helpforheroes.org.uk/shop/

I don't have much in the way of advice for you. Everybody has their cultural palate/palette of flavors that they acquired while they were growing up. I can't say how English food would fare if you threw MSG into the mix because I'm not real familiar with your national tastes.

OTOH a good start would be to add MSG to soups and stews until you get more accustomed to the effect of the stuff. Start with a half teaspoon until you get your comfort level up. Good luck!

"dsi1" > wrote in message
...
> On Tuesday, August 11, 2015 at 1:29:23 AM UTC-10, Ophelia wrote:
>> "dsi1" > wrote in message
>> ...
>>
>> > The reason the manufacturers add dead yeast cells or hydrolyzed
>> > proteins
>> > to snack foods is that they don't have the balls to add MSG because a
>> > good
>> > percentage of consumers are afraid of the stuff. This is not to say
>> > that
>> > MSG comes in balls but that manufacturers are afraid to print MSG on
>> > the
>> > label. They'd much rather proclaim "NO MSG!" in big letters on the
>> > front.
>> > Oh hurray!
>>
>> Do you use msg in all savoury foods? I bought some in a Chinese shop
>> long
>> ago but I tend to stick to a mixture which has msg in it.
>>
>> Some advice would be appreciated
>>
>
> I don't have much in the way of advice for you. Everybody has their
> cultural palate/palette of flavors that they acquired while they were
> growing up. I can't say how English food would fare if you threw MSG into
> the mix because I'm not real familiar with your national tastes.
>
> OTOH a good start would be to add MSG to soups and stews until you get
> more accustomed to the effect of the stuff. Start with a half teaspoon
> until you get your comfort level up. Good luck!

Thanks very much. I will give it a try Oh, half a teaspoon into what
volume?



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

On Tue, 11 Aug 2015 12:24:42 +0100, "Ophelia" >
wrote:
>
>
> "dsi1" > wrote in message
> ...
>
> > The reason the manufacturers add dead yeast cells or hydrolyzed proteins
> > to snack foods is that they don't have the balls to add MSG because a good
> > percentage of consumers are afraid of the stuff. This is not to say that
> > MSG comes in balls but that manufacturers are afraid to print MSG on the
> > label. They'd much rather proclaim "NO MSG!" in big letters on the front.
> > Oh hurray!
>
> Do you use msg in all savoury foods? I bought some in a Chinese shop long
> ago but I tend to stick to a mixture which has msg in it.
>
> Some advice would be appreciated

MSG is an amino acid and various amino acids are the makeup of
"umami". My favorite Youtube (Chinese) cook uses Braggs Amino Acid
instead of soy sauce when she does her cooking demonstrations.

Side note #1: MSG contains about one-third of the sodium found in
table salt, so if your Dr has advised reducing sodium intake and
you're not MSG sensitive, you can use it.

Side note #2: The glutamate in MSG is chemically similar to a natural
neurotransmitter, possibly explaining the symptoms, which may include
facial pressure, chest pain, numbness, headache, flushing and
sweating. Although research has failed to identify a definite link
between MSG and Chinese Restaurant Syndrome, Mayo Clinic experts
suggest that a small percentage of people may be MSG-sensitive and
experience these symptoms after ingesting it

--

sf

"sf" > wrote in message
...
> On Tue, 11 Aug 2015 12:24:42 +0100, "Ophelia" >
> wrote:
>>
>>
>> "dsi1" > wrote in message
>> ...
>>
>> > The reason the manufacturers add dead yeast cells or hydrolyzed
>> > proteins
>> > to snack foods is that they don't have the balls to add MSG because a
>> > good
>> > percentage of consumers are afraid of the stuff. This is not to say
>> > that
>> > MSG comes in balls but that manufacturers are afraid to print MSG on
>> > the
>> > label. They'd much rather proclaim "NO MSG!" in big letters on the
>> > front.
>> > Oh hurray!
>>
>> Do you use msg in all savoury foods? I bought some in a Chinese shop
>> long
>> ago but I tend to stick to a mixture which has msg in it.
>>
>> Some advice would be appreciated
>
> MSG is an amino acid and various amino acids are the makeup of
> "umami". My favorite Youtube (Chinese) cook uses Braggs Amino Acid
> instead of soy sauce when she does her cooking demonstrations.
>
> Side note #1: MSG contains about one-third of the sodium found in
> table salt, so if your Dr has advised reducing sodium intake and
> you're not MSG sensitive, you can use it.
>
> Side note #2: The glutamate in MSG is chemically similar to a natural
> neurotransmitter, possibly explaining the symptoms, which may include
> facial pressure, chest pain, numbness, headache, flushing and
> sweating. Although research has failed to identify a definite link
> between MSG and Chinese Restaurant Syndrome, Mayo Clinic experts
> suggest that a small percentage of people may be MSG-sensitive and
> experience these symptoms after ingesting it

Yes, I know, but thank you. I was asking for advice on quantity to use.


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

On Tuesday, August 11, 2015 at 7:27:22 AM UTC-10, Ophelia wrote:
> "dsi1" <> wrote in message
> ...
> > On Tuesday, August 11, 2015 at 1:29:23 AM UTC-10, Ophelia wrote:
> >> "dsi1" > wrote in message
> >> ...
> >>
> >> > The reason the manufacturers add dead yeast cells or hydrolyzed
> >> > proteins
> >> > to snack foods is that they don't have the balls to add MSG because a
> >> > good
> >> > percentage of consumers are afraid of the stuff. This is not to say
> >> > that
> >> > MSG comes in balls but that manufacturers are afraid to print MSG on
> >> > the
> >> > label. They'd much rather proclaim "NO MSG!" in big letters on the
> >> > front.
> >> > Oh hurray!
> >>
> >> Do you use msg in all savoury foods? I bought some in a Chinese shop
> >> long
> >> ago but I tend to stick to a mixture which has msg in it.
> >>
> >> Some advice would be appreciated
> >>
> >
> > I don't have much in the way of advice for you. Everybody has their
> > cultural palate/palette of flavors that they acquired while they were
> > growing up. I can't say how English food would fare if you threw MSG into
> > the mix because I'm not real familiar with your national tastes.
> >
> > OTOH a good start would be to add MSG to soups and stews until you get
> > more accustomed to the effect of the stuff. Start with a half teaspoon
> > until you get your comfort level up. Good luck!
>
> Thanks very much. I will give it a try Oh, half a teaspoon into what
> volume?
>
>
>
> --
> http://www.helpforheroes.org.uk/shop/

For starters, you could add the same amount of MSG as you would salt. The next time use twice that. It should be within that range. My recommendation is that you don't say a word about what you're doing. People have some preconceived notions about MSG. Well they do in that states, at least. OTOH, if they start coughing and clutching their chests, you might want to cut down a little - I'M JUST JOKING!

"dsi1" > wrote in message
...
> On Tuesday, August 11, 2015 at 7:27:22 AM UTC-10, Ophelia wrote:
>> "dsi1" <> wrote in message
>> ...
>> > On Tuesday, August 11, 2015 at 1:29:23 AM UTC-10, Ophelia wrote:
>> >> "dsi1" > wrote in message
>> >> ...
>> >>
>> >> > The reason the manufacturers add dead yeast cells or hydrolyzed
>> >> > proteins
>> >> > to snack foods is that they don't have the balls to add MSG because
>> >> > a
>> >> > good
>> >> > percentage of consumers are afraid of the stuff. This is not to say
>> >> > that
>> >> > MSG comes in balls but that manufacturers are afraid to print MSG on
>> >> > the
>> >> > label. They'd much rather proclaim "NO MSG!" in big letters on the
>> >> > front.
>> >> > Oh hurray!
>> >>
>> >> Do you use msg in all savoury foods? I bought some in a Chinese shop
>> >> long
>> >> ago but I tend to stick to a mixture which has msg in it.
>> >>
>> >> Some advice would be appreciated
>> >>
>> >
>> > I don't have much in the way of advice for you. Everybody has their
>> > cultural palate/palette of flavors that they acquired while they were
>> > growing up. I can't say how English food would fare if you threw MSG
>> > into
>> > the mix because I'm not real familiar with your national tastes.
>> >
>> > OTOH a good start would be to add MSG to soups and stews until you get
>> > more accustomed to the effect of the stuff. Start with a half teaspoon
>> > until you get your comfort level up. Good luck!
>>
>> Thanks very much. I will give it a try Oh, half a teaspoon into what
>> volume?
>>
>
> For starters, you could add the same amount of MSG as you would salt. The
> next time use twice that. It should be within that range. My
> recommendation is that you don't say a word about what you're doing.
> People have some preconceived notions about MSG. Well they do in that
> states, at least. OTOH, if they start coughing and clutching their chests,
> you might want to cut down a little - I'M JUST JOKING!

I jolly well hope so!!! noted about the same quantity as salt. Do I
still add the usual salt too?

Incidentally, there are not preconceived notions about msg in this house



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

On Tue, 11 Aug 2015 19:35:16 +0100, "Ophelia" >
wrote:

>
>
> "sf" > wrote in message
> ...
> > On Tue, 11 Aug 2015 12:24:42 +0100, "Ophelia" >
> > wrote:
> >>
> >>
> >> "dsi1" > wrote in message
> >> ...
> >>
> >> > The reason the manufacturers add dead yeast cells or hydrolyzed
> >> > proteins
> >> > to snack foods is that they don't have the balls to add MSG because a
> >> > good
> >> > percentage of consumers are afraid of the stuff. This is not to say
> >> > that
> >> > MSG comes in balls but that manufacturers are afraid to print MSG on
> >> > the
> >> > label. They'd much rather proclaim "NO MSG!" in big letters on the
> >> > front.
> >> > Oh hurray!
> >>
> >> Do you use msg in all savoury foods? I bought some in a Chinese shop
> >> long
> >> ago but I tend to stick to a mixture which has msg in it.
> >>
> >> Some advice would be appreciated
> >
> > MSG is an amino acid and various amino acids are the makeup of
> > "umami". My favorite Youtube (Chinese) cook uses Braggs Amino Acid
> > instead of soy sauce when she does her cooking demonstrations.
> >
> > Side note #1: MSG contains about one-third of the sodium found in
> > table salt, so if your Dr has advised reducing sodium intake and
> > you're not MSG sensitive, you can use it.
> >
> > Side note #2: The glutamate in MSG is chemically similar to a natural
> > neurotransmitter, possibly explaining the symptoms, which may include
> > facial pressure, chest pain, numbness, headache, flushing and
> > sweating. Although research has failed to identify a definite link
> > between MSG and Chinese Restaurant Syndrome, Mayo Clinic experts
> > suggest that a small percentage of people may be MSG-sensitive and
> > experience these symptoms after ingesting it
>
> Yes, I know, but thank you. I was asking for advice on quantity to use.

Does 1/3 the amount of sodium mean anything to you? If you want the
normal amount of salt, then use salt!

--

sf

On Tuesday, August 11, 2015 at 9:15:22 AM UTC-10, Ophelia wrote:
> "dsi1" <> wrote in message
> ...
> > On Tuesday, August 11, 2015 at 7:27:22 AM UTC-10, Ophelia wrote:
> >> "dsi1" <> wrote in message
> >> ...
> >> > On Tuesday, August 11, 2015 at 1:29:23 AM UTC-10, Ophelia wrote:
> >> >> "dsi1" > wrote in message
> >> >> ...
> >> >>
> >> >> > The reason the manufacturers add dead yeast cells or hydrolyzed
> >> >> > proteins
> >> >> > to snack foods is that they don't have the balls to add MSG because
> >> >> > a
> >> >> > good
> >> >> > percentage of consumers are afraid of the stuff. This is not to say
> >> >> > that
> >> >> > MSG comes in balls but that manufacturers are afraid to print MSG on
> >> >> > the
> >> >> > label. They'd much rather proclaim "NO MSG!" in big letters on the
> >> >> > front.
> >> >> > Oh hurray!
> >> >>
> >> >> Do you use msg in all savoury foods? I bought some in a Chinese shop
> >> >> long
> >> >> ago but I tend to stick to a mixture which has msg in it.
> >> >>
> >> >> Some advice would be appreciated
> >> >>
> >> >
> >> > I don't have much in the way of advice for you. Everybody has their
> >> > cultural palate/palette of flavors that they acquired while they were
> >> > growing up. I can't say how English food would fare if you threw MSG
> >> > into
> >> > the mix because I'm not real familiar with your national tastes.
> >> >
> >> > OTOH a good start would be to add MSG to soups and stews until you get
> >> > more accustomed to the effect of the stuff. Start with a half teaspoon
> >> > until you get your comfort level up. Good luck!
> >>
> >> Thanks very much. I will give it a try Oh, half a teaspoon into what
> >> volume?
> >>
> >
> > For starters, you could add the same amount of MSG as you would salt. The
> > next time use twice that. It should be within that range. My
> > recommendation is that you don't say a word about what you're doing.
> > People have some preconceived notions about MSG. Well they do in that
> > states, at least. OTOH, if they start coughing and clutching their chests,
> > you might want to cut down a little - I'M JUST JOKING!
>
> I jolly well hope so!!! noted about the same quantity as salt. Do I
> still add the usual salt too?
>
> Incidentally, there are not preconceived notions about msg in this house
>
>
>
> --
> http://www.helpforheroes.org.uk/shop/

It has been said that you can reduce the amount of salt by using MSG. I don't do that myself as I consider them different flavor components. OTOH, I think that adding less salt and some MSG can make foods more palatable for the elderly and can get them to eat more. That's just an idea that's knocking around in my head.

I'm glad you have no crazy-ass notions in your home - well, concerning MSG anyway. The anti-MSG hysteria is not based on any scientific research. Mostly, it was caused by an article in Reader's Digest about a letter to a respected medical journal written by a Chinese doctor who speculated that MSG might be the reason for him feeling a little funny after eating Chinese food.. And the rest is Hysterical History.

"dsi1" > wrote in message
...
> On Tuesday, August 11, 2015 at 9:15:22 AM UTC-10, Ophelia wrote:
>> "dsi1" <> wrote in message
>> ...
>> > On Tuesday, August 11, 2015 at 7:27:22 AM UTC-10, Ophelia wrote:
>> >> "dsi1" <> wrote in message
>> >> ...
>> >> > On Tuesday, August 11, 2015 at 1:29:23 AM UTC-10, Ophelia wrote:
>> >> >> "dsi1" > wrote in message
>> >> >> ...
>> >> >>
>> >> >> > The reason the manufacturers add dead yeast cells or hydrolyzed
>> >> >> > proteins
>> >> >> > to snack foods is that they don't have the balls to add MSG
>> >> >> > because
>> >> >> > a
>> >> >> > good
>> >> >> > percentage of consumers are afraid of the stuff. This is not to
>> >> >> > say
>> >> >> > that
>> >> >> > MSG comes in balls but that manufacturers are afraid to print MSG
>> >> >> > on
>> >> >> > the
>> >> >> > label. They'd much rather proclaim "NO MSG!" in big letters on
>> >> >> > the
>> >> >> > front.
>> >> >> > Oh hurray!
>> >> >>
>> >> >> Do you use msg in all savoury foods? I bought some in a Chinese
>> >> >> shop
>> >> >> long
>> >> >> ago but I tend to stick to a mixture which has msg in it.
>> >> >>
>> >> >> Some advice would be appreciated
>> >> >>
>> >> >
>> >> > I don't have much in the way of advice for you. Everybody has their
>> >> > cultural palate/palette of flavors that they acquired while they
>> >> > were
>> >> > growing up. I can't say how English food would fare if you threw MSG
>> >> > into
>> >> > the mix because I'm not real familiar with your national tastes.
>> >> >
>> >> > OTOH a good start would be to add MSG to soups and stews until you
>> >> > get
>> >> > more accustomed to the effect of the stuff. Start with a half
>> >> > teaspoon
>> >> > until you get your comfort level up. Good luck!
>> >>
>> >> Thanks very much. I will give it a try Oh, half a teaspoon into
>> >> what
>> >> volume?
>> >>
>> >
>> > For starters, you could add the same amount of MSG as you would salt.
>> > The
>> > next time use twice that. It should be within that range. My
>> > recommendation is that you don't say a word about what you're doing.
>> > People have some preconceived notions about MSG. Well they do in that
>> > states, at least. OTOH, if they start coughing and clutching their
>> > chests,
>> > you might want to cut down a little - I'M JUST JOKING!
>>
>> I jolly well hope so!!! noted about the same quantity as salt. Do
>> I
>> still add the usual salt too?
>>
>> Incidentally, there are not preconceived notions about msg in this
>> house

> It has been said that you can reduce the amount of salt by using MSG. I
> don't do that myself as I consider them different flavor components. OTOH,
> I think that adding less salt and some MSG can make foods more palatable
> for the elderly and can get them to eat more. That's just an idea that's
> knocking around in my head.
>
> I'm glad you have no crazy-ass notions in your home - well, concerning MSG
> anyway. The anti-MSG hysteria is not based on any scientific research.
> Mostly, it was caused by an article in Reader's Digest about a letter to a
> respected medical journal written by a Chinese doctor who speculated that
> MSG might be the reason for him feeling a little funny after eating
> Chinese food. And the rest is Hysterical History.

I think I have heard some moans about MSG in the dim and distant past. I
had a hard job getting any and eventually located a Chinese market (shop) in
Glasgow. It took a wee while for them to understand what I wanted but when
she did she pointed over at a shelf and there it was! A polybag marked
MSG I don't think they spoke much English there and all the other
customers were Chinese

Around the same time I found a product called Aromat in the supermarket and
I have used that since.

http://www.healthmakers.co.za/aromat/

LOL on this site it says "To put it frankly Aromat is nothing more than
yellow MSG with a lot salt and a little garlic. "

It does show the ingredient list but they are more interested in warnings
.... <g>

We like it and I use is in most savoury dishes. Would regular MSG make a
lot of difference?


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

On Tuesday, August 11, 2015 at 10:19:40 AM UTC-10, Ophelia wrote:
> "dsi1" <d> wrote in message
> ...
> > On Tuesday, August 11, 2015 at 9:15:22 AM UTC-10, Ophelia wrote:
> >> "dsi1" <> wrote in message
> >> ...
> >> > On Tuesday, August 11, 2015 at 7:27:22 AM UTC-10, Ophelia wrote:
> >> >> "dsi1" <> wrote in message
> >> >> ...
> >> >> > On Tuesday, August 11, 2015 at 1:29:23 AM UTC-10, Ophelia wrote:
> >> >> >> "dsi1" > wrote in message
> >> >> >> ...
> >> >> >>
> >> >> >> > The reason the manufacturers add dead yeast cells or hydrolyzed
> >> >> >> > proteins
> >> >> >> > to snack foods is that they don't have the balls to add MSG
> >> >> >> > because
> >> >> >> > a
> >> >> >> > good
> >> >> >> > percentage of consumers are afraid of the stuff. This is not to
> >> >> >> > say
> >> >> >> > that
> >> >> >> > MSG comes in balls but that manufacturers are afraid to print MSG
> >> >> >> > on
> >> >> >> > the
> >> >> >> > label. They'd much rather proclaim "NO MSG!" in big letters on
> >> >> >> > the
> >> >> >> > front.
> >> >> >> > Oh hurray!
> >> >> >>
> >> >> >> Do you use msg in all savoury foods? I bought some in a Chinese
> >> >> >> shop
> >> >> >> long
> >> >> >> ago but I tend to stick to a mixture which has msg in it.
> >> >> >>
> >> >> >> Some advice would be appreciated
> >> >> >>
> >> >> >
> >> >> > I don't have much in the way of advice for you. Everybody has their
> >> >> > cultural palate/palette of flavors that they acquired while they
> >> >> > were
> >> >> > growing up. I can't say how English food would fare if you threw MSG
> >> >> > into
> >> >> > the mix because I'm not real familiar with your national tastes.
> >> >> >
> >> >> > OTOH a good start would be to add MSG to soups and stews until you
> >> >> > get
> >> >> > more accustomed to the effect of the stuff. Start with a half
> >> >> > teaspoon
> >> >> > until you get your comfort level up. Good luck!
> >> >>
> >> >> Thanks very much. I will give it a try Oh, half a teaspoon into
> >> >> what
> >> >> volume?
> >> >>
> >> >
> >> > For starters, you could add the same amount of MSG as you would salt..
> >> > The
> >> > next time use twice that. It should be within that range. My
> >> > recommendation is that you don't say a word about what you're doing.
> >> > People have some preconceived notions about MSG. Well they do in that
> >> > states, at least. OTOH, if they start coughing and clutching their
> >> > chests,
> >> > you might want to cut down a little - I'M JUST JOKING!
> >>
> >> I jolly well hope so!!! noted about the same quantity as salt. Do
> >> I
> >> still add the usual salt too?
> >>
> >> Incidentally, there are not preconceived notions about msg in this
> >> house
>
> > It has been said that you can reduce the amount of salt by using MSG. I
> > don't do that myself as I consider them different flavor components. OTOH,
> > I think that adding less salt and some MSG can make foods more palatable
> > for the elderly and can get them to eat more. That's just an idea that's
> > knocking around in my head.
> >
> > I'm glad you have no crazy-ass notions in your home - well, concerning MSG
> > anyway. The anti-MSG hysteria is not based on any scientific research.
> > Mostly, it was caused by an article in Reader's Digest about a letter to a
> > respected medical journal written by a Chinese doctor who speculated that
> > MSG might be the reason for him feeling a little funny after eating
> > Chinese food. And the rest is Hysterical History.
>
> I think I have heard some moans about MSG in the dim and distant past. I
> had a hard job getting any and eventually located a Chinese market (shop) in
> Glasgow. It took a wee while for them to understand what I wanted but when
> she did she pointed over at a shelf and there it was! A polybag marked
> MSG I don't think they spoke much English there and all the other
> customers were Chinese
>
> Around the same time I found a product called Aromat in the supermarket and
> I have used that since.
>
> http://www.healthmakers.co.za/aromat/
>
> LOL on this site it says "To put it frankly Aromat is nothing more than
> yellow MSG with a lot salt and a little garlic. "
>
> It does show the ingredient list but they are more interested in warnings
> ... <g>
>
> We like it and I use is in most savoury dishes. Would regular MSG make a
> lot of difference?
>
>
> --
> http://www.helpforheroes.org.uk/shop/

Aromat sounds like a good deal to me. If that's what you've been using, just continue to use it. I'd get some of that but times are tough for products with MSG as a main ingredient in the states. Oddly enough, umami is in, MSG is out. My bold prediction is that in the future, MSG will be right up there with salt and pepper. Hee hee.

On 8/11/2015 1:30 PM, tDs wrote:
Barbara J. Llorente - A FRAUD!
Get the **** out of here, you FAT FRAUD biotch troll!




Get out - stalker!


....dump!

____.-.____
[__Barbara__]
[_J.Llorente _]
(d|||TROLL|||b)
`|||ENABLER|||`
|||||||||||
|||||||||||
|||||||||||
|||||||||||
`"""""""""'
\\~~~~~~~~~~~~~~~~~//





>

On 8/11/2015 10:38 AM, sf wrote:



dear fat ass
good morning fat ass
how will your day go?
will you be stared at like an enourmous blob?
or be taunted and teased all day long?

people say you can't do anything
you cant do this or that
but you will sure show them
when your fat ass is in control

it is all your fault fat ass
you live to eat and dont eat to live
well look at that fat ass
a greasy cheese burger streaming down your lips and chin

you are a worthless excuse for a human
no one wants to see fat
lock yourself inside your room
until your thin and flat



you would rather some one say
**** her anorexic ass
than **** you
you fat fat ass


words hurt as much as the weight
they will be with you forever
that extra baggage you can change
show them you can do something

No one wants to see a fat girl cry
tears of grease and blubber
you will no longer be the funny fat girl
you will be just as cool as any other

slide your finger down your throat
when you dream of grease and junk
the calories will fade away
down the toilet with one flush

dont eat today
you will prove them right
that is something
you just can't do

show them they dont
have control over everything
your weight
is something you do

Loose it all fat ass
I want to see coller bones
and down right thin

dont cry when you become dizzy
just know that it will help you in the end

You can feel good about yourself fat ass
you just have to learn control
your punishment is a life full of pain
and tears of grease and fried stuff

thin is the way you have always wanted to be
well you have a long journey to get there
but change your life
you **** of blubber

run run fat ass
let that fat ass shake
no one wants to see that shit
better run in your back yard instead

skinny
be thin
fat ass
be fat
when weighing out your options
which do you like better than fat?


its not lie fat ass
you have let yourself go
its time to buckle down
and crack those calories away


when it is all said and done
you will be worthy
you will feel alive again
see thin is the way to be

and you are just a fat ass with no control again.

On 8/12/2015 11:14 AM, cshenk wrote:
George HW Bush is a known evil pedophile, who ran a Congressional
Blackmail Child Sex Ring during the 1980s known as “Operation Brownstone
and Operation Brownstar”, and later to become known as “The Finders or
The Franklin Coverup”. U.S. Vice President George HW Bush would sneak
children over to Senator Barney Frank’s condo, known as a “Brownstone”
to their famous cocktail parties, where U.S. Congressman and U.S.
Senators — some willing and some unwilling participants — got a taste of
the “Voodoo Drug” in their drink.

To prove a case, you need one that was involved in an operation or a
witness or documents; in this case, U.S. Customs documents prove the
case without getting anyone still living killed. Inside the (scribd)
document below is an article that appeared in US News and World report
December 27 1993, entitled “Through a Glass Very Darkly”. This includes
cops, spies and a very old investigation — also copies of the U.S.
Customs Reports where the names are not blacked out.