On 2016-09-07, Janet > wrote:
>
> It's considered to be a factor in the epidemic of obesity.

As claimed by big pharma, who will typically place the blame on
any/everbody else.

nb

On Wed, 7 Sep 2016 18:20:04 +1000, Bruce >
wrote:

> Have you not heard of Chinese restaurant syndrome in a UK context? In
> the Netherlands, it's been discussed a lot over the years, with the same
> outcome that's MSG is harmless for most people.

Shellfish is harmless to most people too, but....

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

On 2016-09-07 3:34 PM, sf wrote:
> On Wed, 7 Sep 2016 18:20:04 +1000, Bruce >

>> Have you not heard of Chinese restaurant syndrome in a UK context? In
>> the Netherlands, it's been discussed a lot over the years, with the same
>> outcome that's MSG is harmless for most people.
>
> Shellfish is harmless to most people too, but....
>


What can I say? When I was working we often went for Chinese food,
especially when we were working afternoon shifts. Most of the time we
had no problems, but there was a place we tried that had a terrific
Thursday night special. It was a race back to the office and the one
washroom, a effect we all attributed to MSG.

On 9/7/2016 12:38 PM, Dave Smith wrote:
> On 2016-09-07 3:34 PM, sf wrote:
>> On Wed, 7 Sep 2016 18:20:04 +1000, Bruce >
>
>>> Have you not heard of Chinese restaurant syndrome in a UK context? In
>>> the Netherlands, it's been discussed a lot over the years, with the same
>>> outcome that's MSG is harmless for most people.
>>
>> Shellfish is harmless to most people too, but....
>>
>
>
> What can I say? When I was working we often went for Chinese food,
> especially when we were working afternoon shifts. Most of the time we
> had no problems, but there was a place we tried that had a terrific
> Thursday night special. It was a race back to the office and the one
> washroom, a effect we all attributed to MSG.


why?

In article >,
says...
>
> On Wed, 7 Sep 2016 18:20:04 +1000, Bruce >
> wrote:
>
> > Have you not heard of Chinese restaurant syndrome in a UK context? In
> > the Netherlands, it's been discussed a lot over the years, with the same
> > outcome that's MSG is harmless for most people.
>
> Shellfish is harmless to most people too, but....

All foods are dangerous to someone.

In article >, says...
>
> On 2016-09-07 3:34 PM, sf wrote:
> > On Wed, 7 Sep 2016 18:20:04 +1000, Bruce >
>
> >> Have you not heard of Chinese restaurant syndrome in a UK context? In
> >> the Netherlands, it's been discussed a lot over the years, with the same
> >> outcome that's MSG is harmless for most people.
> >
> > Shellfish is harmless to most people too, but....
>
> What can I say? When I was working we often went for Chinese food,
> especially when we were working afternoon shifts. Most of the time we
> had no problems, but there was a place we tried that had a terrific
> Thursday night special. It was a race back to the office and the one
> washroom, a effect we all attributed to MSG.

I remember when people used to think olive oil gave you the runs. Now
everybody's using it. All that time, it wasn't the olive oil, but those
authentic eateries in Greece/Italy/Spain, that were giving people food
poisoning on their holidays.

On Thu, 8 Sep 2016 06:01:17 +1000, Bruce >
wrote:

> In article >,
> says...
> >
> > On Wed, 7 Sep 2016 18:20:04 +1000, Bruce >
> > wrote:
> >
> > > Have you not heard of Chinese restaurant syndrome in a UK context? In
> > > the Netherlands, it's been discussed a lot over the years, with the same
> > > outcome that's MSG is harmless for most people.
> >
> > Shellfish is harmless to most people too, but....
>
> All foods are dangerous to someone.

I thought the icing on the cake was friend who carries an epi pen in
case she eats some form of onion (in a restaurant) by mistake.... BUT
I saw someone comment earlier today (different place) that she was
allergic to *water* chestnuts. Not sure if she has a tree nut allergy
and doesn't realize water chestnuts don't grow on trees or what.

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

In article >,
says...
>
> On Thu, 8 Sep 2016 06:01:17 +1000, Bruce >
> wrote:
>
> > In article >,
> > says...
> > >
> > > On Wed, 7 Sep 2016 18:20:04 +1000, Bruce >
> > > wrote:
> > >
> > > > Have you not heard of Chinese restaurant syndrome in a UK context? In
> > > > the Netherlands, it's been discussed a lot over the years, with the same
> > > > outcome that's MSG is harmless for most people.
> > >
> > > Shellfish is harmless to most people too, but....
> >
> > All foods are dangerous to someone.
>
> I thought the icing on the cake was friend who carries an epi pen in
> case she eats some form of onion (in a restaurant) by mistake.... BUT
> I saw someone comment earlier today (different place) that she was
> allergic to *water* chestnuts. Not sure if she has a tree nut allergy
> and doesn't realize water chestnuts don't grow on trees or what.

Lol. A real allergy to water chestnuts must be one of the rarer
allergies.

On Wednesday, September 7, 2016 at 9:38:40 AM UTC-10, Dave Smith wrote:
> On 2016-09-07 3:34 PM, sf wrote:
> > On Wed, 7 Sep 2016 18:20:04 +1000, Bruce >
>
> >> Have you not heard of Chinese restaurant syndrome in a UK context? In
> >> the Netherlands, it's been discussed a lot over the years, with the same
> >> outcome that's MSG is harmless for most people.
> >
> > Shellfish is harmless to most people too, but....
> >
>
>
> What can I say? When I was working we often went for Chinese food,
> especially when we were working afternoon shifts. Most of the time we
> had no problems, but there was a place we tried that had a terrific
> Thursday night special. It was a race back to the office and the one
> washroom, a effect we all attributed to MSG.

Many people like to blame MSG when there is a problem with Chinese food. They depend of feelings instead of any kind of real data. I always say that one can eat Chinese food but never go into the kitchen. You don't want to see what goes on back there. Getting sick at a Chinese restaurant is not surprising but I seriously doubt that it's the GRAS MSG. Mostly, it's due to any number of poor food handling practices.

On Wednesday, September 7, 2016 at 2:32:57 PM UTC-6, dsi1 wrote:
> On Wednesday, September 7, 2016 at 9:38:40 AM UTC-10, Dave Smith wrote:
> > On 2016-09-07 3:34 PM, sf wrote:
> > > On Wed, 7 Sep 2016 18:20:04 +1000, Bruce >
> >
> > >> Have you not heard of Chinese restaurant syndrome in a UK context? In
> > >> the Netherlands, it's been discussed a lot over the years, with the same
> > >> outcome that's MSG is harmless for most people.
> > >
> > > Shellfish is harmless to most people too, but....
> > >
> >
> >
> > What can I say? When I was working we often went for Chinese food,
> > especially when we were working afternoon shifts. Most of the time we
> > had no problems, but there was a place we tried that had a terrific
> > Thursday night special. It was a race back to the office and the one
> > washroom, a effect we all attributed to MSG.
>
> Many people like to blame MSG when there is a problem with Chinese food. They depend of feelings instead of any kind of real data. I always say that one can eat Chinese food but never go into the kitchen. You don't want to see what goes on back there. Getting sick at a Chinese restaurant is not surprising but I seriously doubt that it's the GRAS MSG. Mostly, it's due to any number of poor food handling practices.

I used to deliver supplies to restaurants and mam oh man some of them were a mess. I should have taken the local food inspector with me and we could have shut down nearly ever establishment in that city.
====

On Thu, 8 Sep 2016 06:31:50 +1000, Bruce >
wrote:

> Lol. A real allergy to water chestnuts must be one of the rarer
> allergies.

Agree! I looked it up. You need to be allergic to fructose in order
to be allergic to water chestnuts.

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

On Wednesday, September 7, 2016 at 10:46:34 AM UTC-10, Roy wrote:
> On Wednesday, September 7, 2016 at 2:32:57 PM UTC-6, dsi1 wrote:
> > On Wednesday, September 7, 2016 at 9:38:40 AM UTC-10, Dave Smith wrote:
> > > On 2016-09-07 3:34 PM, sf wrote:
> > > > On Wed, 7 Sep 2016 18:20:04 +1000, Bruce >
> > >
> > > >> Have you not heard of Chinese restaurant syndrome in a UK context? In
> > > >> the Netherlands, it's been discussed a lot over the years, with the same
> > > >> outcome that's MSG is harmless for most people.
> > > >
> > > > Shellfish is harmless to most people too, but....
> > > >
> > >
> > >
> > > What can I say? When I was working we often went for Chinese food,
> > > especially when we were working afternoon shifts. Most of the time we
> > > had no problems, but there was a place we tried that had a terrific
> > > Thursday night special. It was a race back to the office and the one
> > > washroom, a effect we all attributed to MSG.
> >
> > Many people like to blame MSG when there is a problem with Chinese food.. They depend of feelings instead of any kind of real data. I always say that one can eat Chinese food but never go into the kitchen. You don't want to see what goes on back there. Getting sick at a Chinese restaurant is not surprising but I seriously doubt that it's the GRAS MSG. Mostly, it's due to any number of poor food handling practices.
>
> I used to deliver supplies to restaurants and mam oh man some of them were a mess. I should have taken the local food inspector with me and we could have shut down nearly ever establishment in that city.
> ====

The MSG is the cleanest thing in those joints. My old boss had his favorite New York City Chinese restaurant closed down for having pussy cat in the pressed duck. He and his friend would always have the pressed duck when they ate there. It was their favorite dish. He was sad when it was closed down. No more pressed "whatever" for them.

On 2016-09-07 4:46 PM, Roy wrote:
> On Wednesday, September 7, 2016 at 2:32:57 PM UTC-6, dsi1 wrote:
>
>>> What can I say? When I was working we often went for Chinese
>>> food, especially when we were working afternoon shifts. Most of
>>> the time we had no problems, but there was a place we tried that
>>> had a terrific Thursday night special. It was a race back to the
>>> office and the one washroom, a effect we all attributed to MSG.
>>
>> Many people like to blame MSG when there is a problem with Chinese
>> food. They depend of feelings instead of any kind of real data. I
>> always say that one can eat Chinese food but never go into the
>> kitchen. You don't want to see what goes on back there. Getting
>> sick at a Chinese restaurant is not surprising but I seriously
>> doubt that it's the GRAS MSG. Mostly, it's due to any number of
>> poor food handling practices.

It didn't happen at the Chinesee restaurant across the road.

>
> I used to deliver supplies to restaurants and mam oh man some of them
> were a mess. I should have taken the local food inspector with me and
> we could have shut down nearly ever establishment in that city. ====

It should be no surprise that when you check the health department
inspection reports there are an inordinate number of Chinese restaurants
who are getting shut down. Curiously, when there is an outbreak of food
poisoning, it is more often at a middle Eastern restaurant.

Bruce wrote in rec.food.cooking:

> In article >,
> says...
> >
> > On Tue, 06 Sep 2016 18:25:01 -0500, "cshenk" >
> > wrote:
> >
> > > sf wrote in rec.food.cooking:
> > >
> > > > On Mon, 05 Sep 2016 22:27:41 -0500, "cshenk" >
> > > > wrote:
> > > >
> > > > > Ophelia wrote in rec.food.cooking:
> > > > >
> > > > > > "Cindy Hamilton" wrote in message
> > > > > > ..
> > > > > > .
> > > > > >
> > > > > >
> > > > > > Autolyzed yeast extract is just their quaint way of hiding
> > > > > > monosodium glutamate.
> > > > > >
> > > > > > Cindy Hamilton
> > > > > > ==========
> > > > > >
> > > > > > Why is monosodium glutamate despised here so much? I use
> > > > > > it, although in minute amounts, and I it would be good to
> > > > > > know what the big problem is.
> > > > >
> > > > > Many reasons Ophelia but most based on thinking MSG is bad
> > > > > for you. Used properly, MSG is used to replace salt as it's
> > > > > a lower sodium item and doesnt make you want to salt the
> > > > > food. You use it in pinches for that. With reasonable use
> > > > > you can reduce your sodium intake by 40%.
> > > > >
> > > > > Most popular is to complain of MSG in chinese food but
> > > > > studies to date have shown severely low levels of reaction to
> > > > > MSG, but instead people not used to that cuisine, reacting to
> > > > > iodine (seaweed and shellfish) and other shellfish
> > > > > components. It became popular to blame MSG in the late 90's
> > > > > and the pervasive idea continues today. There are no
> > > > > scientifically made studies that show any MSG reaction among
> > > > > the populace once they rule out the more likely items like
> > > > > shellfish and derivatives from those.
> > > > >
> > > > Back in the days when MSG got a bad reputation, food
> > > > "intolerances" were virtually unknown. Overdo it and you get a
> > > > headache, at least that was my exSIL's symptom. I suppose
> > > > there are different symptoms, but that's what happened to her
> > > > and she could point to eating Chinese food. She cooked a lot
> > > > of Chinese food at home too, so she was able to narrow it down
> > > > to using MSG or not. I don't need MSG or salt for that matter.
> > > > Soy sauce provides enough salt for me.
> > >
> > > Soy sauce has MSG (grin)
> >
> > Why are you trying to play Gotcha? Soy sauce has a lot of things in
> > it, not the least of which is wheat. Pile a bunch of those things
> > on top of each other and it might put someone over the top. Hubby
> > has gout. If I was to NOT feed him anything with purines in it,
> > he'd starve. It's probably the same with msg. The msg in one
> > thing might not affect a person, but the msg in something else
> > does. Put them all together and they get a headache.
>
> Cshenk has joined the American MSG Promotion Society.
>
> Maybe naturally occurring MSG is always a lower amount than manually
> added MSG, so that doesn't even cause a problem if you're sensitive
> to it.

No, I haven't. I just get irked when people get STUPID about nominal
amouts. No scientifically conducted studies support issues with it in
normal amounts.



--

sf wrote in rec.food.cooking:

> On Tue, 06 Sep 2016 18:35:12 -0500, "cshenk" > wrote:
> >
> > Believe what you wish. BTW, if you think you are MSG intolerant,
> > remove all mushrooms from your diet.
>
> Mushrooms are a small player. Per 100 g = Rice cakes have 75 mg,
> Tomato (raw) has 203 mg, and Parmesan cheese has 840 mg.

http://www.msgfacts.com/nutrition/wh...mate-rich.aspx



Agreed that parm is quite high. The critical thing is many who claim
(because it's faddish to do so) that they have issues with it, but they
consume foods with high levels of it to no discomfort.

--

In article >, cshenk1
@cox.net says...
>
> Bruce wrote in rec.food.cooking:
>
> > In article >,
> > says...
> > >
> > > Why are you trying to play Gotcha? Soy sauce has a lot of things
in
> > > it, not the least of which is wheat. Pile a bunch of those things
> > > on top of each other and it might put someone over the top. Hubby
> > > has gout. If I was to NOT feed him anything with purines in it,
> > > he'd starve. It's probably the same with msg. The msg in one
> > > thing might not affect a person, but the msg in something else
> > > does. Put them all together and they get a headache.
> >
> > Cshenk has joined the American MSG Promotion Society.
> >
> > Maybe naturally occurring MSG is always a lower amount than manually
> > added MSG, so that doesn't even cause a problem if you're sensitive
> > to it.
>
> No, I haven't. I just get irked when people get STUPID about nominal
> amouts. No scientifically conducted studies support issues with it in
> normal amounts.

I know, only if you're sensitive to it. But even in that case, you might
only react to manually added larger quantities than occur naturally in
food.

In article >, cshenk1
@cox.net says...
>
> sf wrote in rec.food.cooking:
>
> > On Tue, 06 Sep 2016 18:35:12 -0500, "cshenk" > wrote:
> > >
> > > Believe what you wish. BTW, if you think you are MSG intolerant,
> > > remove all mushrooms from your diet.
> >
> > Mushrooms are a small player. Per 100 g = Rice cakes have 75 mg,
> > Tomato (raw) has 203 mg, and Parmesan cheese has 840 mg.
>
> http://www.msgfacts.com/nutrition/wh...mate-rich.aspx
>
>
>
> Agreed that parm is quite high. The critical thing is many who claim
> (because it's faddish to do so) that they have issues with it, but they
> consume foods with high levels of it to no discomfort.

I think it makes people feel special to have sensitivities. Look at all
the gluten intolerants who've come out of the woodwork in the past 10
years.

On Sat, 10 Sep 2016 16:39:07 -0500, "cshenk" > wrote:

> sf wrote in rec.food.cooking:
>
> > On Tue, 06 Sep 2016 18:35:12 -0500, "cshenk" > wrote:
> > >
> > > Believe what you wish. BTW, if you think you are MSG intolerant,
> > > remove all mushrooms from your diet.
> >
> > Mushrooms are a small player. Per 100 g = Rice cakes have 75 mg,
> > Tomato (raw) has 203 mg, and Parmesan cheese has 840 mg.
>
> http://www.msgfacts.com/nutrition/wh...mate-rich.aspx
>
>
>
> Agreed that parm is quite high. The critical thing is many who claim
> (because it's faddish to do so) that they have issues with it, but they
> consume foods with high levels of it to no discomfort.

Like I said before, it's probably the same as gout. Someone can eat
one thing that's high in purines and not get a twinge, but eat
something else and they get a full on attack. It's a matter of but
knowing your trigger foods and it's probably the same way with MSG.

People who got headaches after eating at a Chinese restaurant might
have been able to eat smaller amounts of naturally occurring purines,
couldn't take them combined with the large amount of extra MSG
restaurants used to throw in. I don't even know if restaurants use
MSG anymore. Or maybe they were sensitive to something else. That
was back in the days when people first started connecting the dots and
being aware that food could make you feel bad, but it wasn't
necessarily a life threatening situation.

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

On Sun, 11 Sep 2016 09:08:12 +1000, Bruce >
wrote:

> I think it makes people feel special to have sensitivities. Look at all
> the gluten intolerants who've come out of the woodwork in the past 10
> years.

I used to laugh too, but DD had one of those fancy blood tests and it
turned up more than gluten. She eating what looked to me like a
laundry list of "don'ts" - in 30 day, headaches were gone and eczema
had cleared up. If that's not a reason to believe, then nothing is.

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

In article >,
says...
>
> On Sun, 11 Sep 2016 09:08:12 +1000, Bruce >
> wrote:
>
> > I think it makes people feel special to have sensitivities. Look at all
> > the gluten intolerants who've come out of the woodwork in the past 10
> > years.
>
> I used to laugh too, but DD had one of those fancy blood tests and it
> turned up more than gluten. She eating what looked to me like a
> laundry list of "don'ts" - in 30 day, headaches were gone and eczema
> had cleared up. If that's not a reason to believe, then nothing is.

Yes, that seems clear. I was more referring to the self-diagnosed
difficult eaters, although some of those will also be genuine.

Bruce wrote in rec.food.cooking:

> In article >, cshenk1
> @cox.net says...
> >
> > sf wrote in rec.food.cooking:
> >
> > > On Tue, 06 Sep 2016 18:35:12 -0500, "cshenk" >
> > > wrote:
> > > >
> > > > Believe what you wish. BTW, if you think you are MSG
> > > > intolerant, remove all mushrooms from your diet.
> > >
> > > Mushrooms are a small player. Per 100 g = Rice cakes have 75 mg,
> > > Tomato (raw) has 203 mg, and Parmesan cheese has 840 mg.
> >
> > http://www.msgfacts.com/nutrition/wh...mate-rich.aspx
> >
> >
> >
> > Agreed that parm is quite high. The critical thing is many who
> > claim (because it's faddish to do so) that they have issues with
> > it, but they consume foods with high levels of it to no discomfort.
>
> I think it makes people feel special to have sensitivities. Look at
> all the gluten intolerants who've come out of the woodwork in the
> past 10 years.

Yes, exactly. While we all like to feel 'special' (and we all are in
various ways), having to be fed 'special' tends to either be a
validated medical issue (diabetes comes to mind) or a mental one (pay
attention to me, I'm special). I'm not talking normal stuff like some
don't like spicy, and some don't like a specific veggie. In fact,
can't stand liver myself.

Case in point and hopefully she won't mind. Ophelia, like all of us
has her likes and dislikes. I am thinking she doesn't like spicy (but
that might be Jill?). Either way, there are a few things she's not
fond of. There are a few things she's not interested in trying and a
few she asks about but doesnt get to find a source for (and sometimes
asks again later because of that). Ophelia is normal.

Contrasting, Julie (much as I like the silly lady) is not normal. She
rarely can open her mouth about food, without reinforcing to the rest
of us, how 'special' she is.

Then you get the other kind of 'special'. Kevin (long gone, OZ fellow)
with stomach cancer. No specific items he couldnt eat, but needed high
nutrition and was limited to 4oz per meal (frequent meals). He needed
stuff that could hold well to reheating.

Carol

--

sf wrote in rec.food.cooking:

> On Sun, 11 Sep 2016 09:08:12 +1000, Bruce >
> wrote:
>
> > I think it makes people feel special to have sensitivities. Look at
> > all the gluten intolerants who've come out of the woodwork in the
> > past 10 years.
>
> I used to laugh too, but DD had one of those fancy blood tests and it
> turned up more than gluten. She eating what looked to me like a
> laundry list of "don'ts" - in 30 day, headaches were gone and eczema
> had cleared up. If that's not a reason to believe, then nothing is.

No one is saying it's never true SF, just that it's gotten faddish to
claim it. Most are never tested.

LOL, I have one dog and a cat who are not wheat gluten tolerant so i
know it can be true. My other dog had to put up with no wheat based
treats because it's too hard to stock 2 types.
Carol

--

sf wrote in rec.food.cooking:

> On Sat, 10 Sep 2016 16:39:07 -0500, "cshenk" > wrote:
>
> > sf wrote in rec.food.cooking:
> >
> > > On Tue, 06 Sep 2016 18:35:12 -0500, "cshenk" >
> > > wrote:
> > > >
> > > > Believe what you wish. BTW, if you think you are MSG
> > > > intolerant, remove all mushrooms from your diet.
> > >
> > > Mushrooms are a small player. Per 100 g = Rice cakes have 75 mg,
> > > Tomato (raw) has 203 mg, and Parmesan cheese has 840 mg.
> >
> > http://www.msgfacts.com/nutrition/wh...mate-rich.aspx
> >
> >
> >
> > Agreed that parm is quite high. The critical thing is many who
> > claim (because it's faddish to do so) that they have issues with
> > it, but they consume foods with high levels of it to no discomfort.
>
> Like I said before, it's probably the same as gout. Someone can eat
> one thing that's high in purines and not get a twinge, but eat
> something else and they get a full on attack. It's a matter of but
> knowing your trigger foods and it's probably the same way with MSG.
>
> People who got headaches after eating at a Chinese restaurant might
> have been able to eat smaller amounts of naturally occurring purines,
> couldn't take them combined with the large amount of extra MSG
> restaurants used to throw in. I don't even know if restaurants use
> MSG anymore. Or maybe they were sensitive to something else. That
> was back in the days when people first started connecting the dots and
> being aware that food could make you feel bad, but it wasn't
> necessarily a life threatening situation.

Agree on the trigger foods but generally, MSG costs more than salt so
is not normally used in large amounts.

I have a tin of it but rarely use it. When I remember though, it adds
a nice sparkle to a tomato sauce. Only a pinch is needed to a 5-6 cup
batch. Umm, 1/8 ts probably.

--

On 9/10/2016 9:22 PM, cshenk wrote:
> Case in point and hopefully she won't mind. Ophelia, like all of us
> has her likes and dislikes. I am thinking she doesn't like spicy (but
> that might be Jill?). Either way, there are a few things she's not
> fond of. There are a few things she's not interested in trying and a
> few she asks about but doesnt get to find a source for (and sometimes
> asks again later because of that). Ophelia is normal.

I love hot spicy food. I don't cook a lot of it, but it sure doesn't
bother me. Ophelia and her husband are the ones who can't stand the
barest whisper of pepper.

What Ophelia asks about constantly are mostly things she's asked about a
million times before, such as corned beef brisket. Every St. Patrick's
Day. You'd think she'd have it figured out by now even if she's never
eaten it. <shrug>

Me, I've eaten tons of soy or teriyaki sauced food in my life. If that
was a pot shot, missed! I like it, I just don't want to eat it more
than a couple of times a year.

Jill

jmcquown wrote in rec.food.cooking:

> On 9/10/2016 9:22 PM, cshenk wrote:
> > Case in point and hopefully she won't mind. Ophelia, like all of us
> > has her likes and dislikes. I am thinking she doesn't like spicy
> > (but that might be Jill?). Either way, there are a few things
> > she's not fond of. There are a few things she's not interested in
> > trying and a few she asks about but doesnt get to find a source for
> > (and sometimes asks again later because of that). Ophelia is
> > normal.
>
> I love hot spicy food. I don't cook a lot of it, but it sure doesn't
> bother me. Ophelia and her husband are the ones who can't stand the
> barest whisper of pepper.
>
> What Ophelia asks about constantly are mostly things she's asked
> about a million times before, such as corned beef brisket. Every St.
> Patrick's Day. You'd think she'd have it figured out by now even if
> she's never eaten it. <shrug>
>
> Me, I've eaten tons of soy or teriyaki sauced food in my life. If
> that was a pot shot, missed! I like it, I just don't want to eat
> it more than a couple of times a year.
>
> Jill

Not a problem! I was trying to recall who didnt like spicy and
guessing it was her but unsure. On her asking on a recipie she only
sees once a year, it's no matter.

Sorry but no clue on the pot shot comment.

In article >,
says...
>
> Me, I've eaten tons of soy or teriyaki sauced food in my life. If
> that was a pot shot, missed! I like it, I just don't want to eat
> it more than a couple of times a year.

If you've eaten tons of it, but you only have it a couple of times a
year, you must be truly ancient.

"cshenk" wrote in message
...

Bruce wrote in rec.food.cooking:

> In article >, cshenk1
> @cox.net says...
> >
> > sf wrote in rec.food.cooking:
> >
> > > On Tue, 06 Sep 2016 18:35:12 -0500, "cshenk" >
> > > wrote:
> > > >
> > > > Believe what you wish. BTW, if you think you are MSG
> > > > intolerant, remove all mushrooms from your diet.
> > >
> > > Mushrooms are a small player. Per 100 g = Rice cakes have 75 mg,
> > > Tomato (raw) has 203 mg, and Parmesan cheese has 840 mg.
> >
> > http://www.msgfacts.com/nutrition/wh...mate-rich.aspx
> >
> >
> >
> > Agreed that parm is quite high. The critical thing is many who
> > claim (because it's faddish to do so) that they have issues with
> > it, but they consume foods with high levels of it to no discomfort.
>
> I think it makes people feel special to have sensitivities. Look at
> all the gluten intolerants who've come out of the woodwork in the
> past 10 years.

Yes, exactly. While we all like to feel 'special' (and we all are in
various ways), having to be fed 'special' tends to either be a
validated medical issue (diabetes comes to mind) or a mental one (pay
attention to me, I'm special). I'm not talking normal stuff like some
don't like spicy, and some don't like a specific veggie. In fact,
can't stand liver myself.

Case in point and hopefully she won't mind. Ophelia, like all of us
has her likes and dislikes. I am thinking she doesn't like spicy (but
that might be Jill?). Either way, there are a few things she's not
fond of. There are a few things she's not interested in trying and a
few she asks about but doesnt get to find a source for (and sometimes
asks again later because of that). Ophelia is normal.

===

LOL thank you) Yes I do sometimes ask again when I notice
an ingredient I know I had been looking for and can't find a recipe I
can't always find the things that are available in your shops. You must
have seen the nastiness I get if I do lol But then that is the way some
people are. Sigh .. who needs constant nasty??? Thanks goodness for KFs!!

Contrasting, Julie (much as I like the silly lady) is not normal. She
rarely can open her mouth about food, without reinforcing to the rest
of us, how 'special' she is.

Then you get the other kind of 'special'. Kevin (long gone, OZ fellow)
with stomach cancer. No specific items he couldnt eat, but needed high
nutrition and was limited to 4oz per meal (frequent meals). He needed
stuff that could hold well to reheating.

Carol

=====

I guess we are all special in our own way ... Some people are
more kind and tolerant than others and I think that is more important. I
can see some people here have an inferiority complex. The only way they can
feel clever/big/respected is by putting other people down. It just doesn't
have the effect they are hoping for.





--

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

"cshenk" wrote in message
...

jmcquown wrote in rec.food.cooking:

> On 9/10/2016 9:22 PM, cshenk wrote:
> > Case in point and hopefully she won't mind. Ophelia, like all of us
> > has her likes and dislikes. I am thinking she doesn't like spicy
> > (but that might be Jill?). Either way, there are a few things
> > she's not fond of. There are a few things she's not interested in
> > trying and a few she asks about but doesnt get to find a source for
> > (and sometimes asks again later because of that). Ophelia is
> > normal.
>
> I love hot spicy food. I don't cook a lot of it, but it sure doesn't
> bother me. Ophelia and her husband are the ones who can't stand the
> barest whisper of pepper.
>
> What Ophelia asks about constantly are mostly things she's asked
> about a million times before, such as corned beef brisket. Every St.
> Patrick's Day. You'd think she'd have it figured out by now even if
> she's never eaten it. <shrug>
>
> Me, I've eaten tons of soy or teriyaki sauced food in my life. If
> that was a pot shot, missed! I like it, I just don't want to eat
> it more than a couple of times a year.
>
> Jill

Not a problem! I was trying to recall who didnt like spicy and
guessing it was her but unsure. On her asking on a recipie she only
sees once a year, it's no matter.

Sorry but no clue on the pot shot comment.

============

I refer Jill to my previous post



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

Ophelia wrote in rec.food.cooking:

> "cshenk" wrote in message
> ...
>
> Bruce wrote in rec.food.cooking:
>
> > In article >, cshenk1
> > @cox.net says...
> > >
> >> sf wrote in rec.food.cooking:
> > >
> >> > On Tue, 06 Sep 2016 18:35:12 -0500, "cshenk" >
> >> > wrote:
> >> > >
> >> > > Believe what you wish. BTW, if you think you are MSG
> >> > > intolerant, remove all mushrooms from your diet.
> >> >
> >> > Mushrooms are a small player. Per 100 g = Rice cakes have 75
> mg, >> > Tomato (raw) has 203 mg, and Parmesan cheese has 840 mg.
> > >
> >>
> http://www.msgfacts.com/nutrition/wh...mate-rich.aspx
> > >
> > >
> > >
> >> Agreed that parm is quite high. The critical thing is many who
> >> claim (because it's faddish to do so) that they have issues with
> >> it, but they consume foods with high levels of it to no discomfort.
> >
> > I think it makes people feel special to have sensitivities. Look at
> > all the gluten intolerants who've come out of the woodwork in the
> > past 10 years.
>
> Yes, exactly. While we all like to feel 'special' (and we all are in
> various ways), having to be fed 'special' tends to either be a
> validated medical issue (diabetes comes to mind) or a mental one (pay
> attention to me, I'm special). I'm not talking normal stuff like some
> don't like spicy, and some don't like a specific veggie. In fact,
> can't stand liver myself.
>
> Case in point and hopefully she won't mind. Ophelia, like all of us
> has her likes and dislikes. I am thinking she doesn't like spicy (but
> that might be Jill?). Either way, there are a few things she's not
> fond of. There are a few things she's not interested in trying and a
> few she asks about but doesnt get to find a source for (and sometimes
> asks again later because of that). Ophelia is normal.
>
> ===
>
> LOL thank you) Yes I do sometimes ask again when I notice
> an ingredient I know I had been looking for and can't find a recipe
> I can't always find the things that are available in your shops. You
> must have seen the nastiness I get if I do lol But then that is the
> way some people are. Sigh .. who needs constant nasty??? Thanks
> goodness for KFs!!
>
> Contrasting, Julie (much as I like the silly lady) is not normal. She
> rarely can open her mouth about food, without reinforcing to the rest
> of us, how 'special' she is.
>
> Then you get the other kind of 'special'. Kevin (long gone, OZ
> fellow) with stomach cancer. No specific items he couldnt eat, but
> needed high nutrition and was limited to 4oz per meal (frequent
> meals). He needed stuff that could hold well to reheating.
>
> Carol
>
> =====
>
> I guess we are all special in our own way ... Some people
> are more kind and tolerant than others and I think that is more
> important. I can see some people here have an inferiority complex.
> The only way they can feel clever/big/respected is by putting other
> people down. It just doesn't have the effect they are hoping for.

Agreed Ophelia! You can ask me as many times as you desire about
somthing hard to find where you are. I finally found Spelt wheat here
and had asked you about it more than once.

Sometimes it's in how we name something that can be confusing.

BTW, loving the Spelt Spelt flour, not that you helped me understand
it. I may not be using it like you do, but it's exceptional in a
souther Buttermilk bread.

--

"cshenk" > wrote in message
...
> Ophelia wrote in rec.food.cooking:
>
>> "cshenk" wrote in message
>> ...
>>
>> Bruce wrote in rec.food.cooking:
>>
>> > In article >, cshenk1
>> > @cox.net says...
>> > >
>> >> sf wrote in rec.food.cooking:
>> > >
>> >> > On Tue, 06 Sep 2016 18:35:12 -0500, "cshenk" >
>> >> > wrote:
>> >> > >
>> >> > > Believe what you wish. BTW, if you think you are MSG
>> >> > > intolerant, remove all mushrooms from your diet.
>> >> >
>> >> > Mushrooms are a small player. Per 100 g = Rice cakes have 75
>> mg, >> > Tomato (raw) has 203 mg, and Parmesan cheese has 840 mg.
>> > >
>> >>
>> http://www.msgfacts.com/nutrition/wh...mate-rich.aspx
>> > >
>> > >
>> > >
>> >> Agreed that parm is quite high. The critical thing is many who
>> >> claim (because it's faddish to do so) that they have issues with
>> >> it, but they consume foods with high levels of it to no discomfort.
>> >
>> > I think it makes people feel special to have sensitivities. Look at
>> > all the gluten intolerants who've come out of the woodwork in the
>> > past 10 years.
>>
>> Yes, exactly. While we all like to feel 'special' (and we all are in
>> various ways), having to be fed 'special' tends to either be a
>> validated medical issue (diabetes comes to mind) or a mental one (pay
>> attention to me, I'm special). I'm not talking normal stuff like some
>> don't like spicy, and some don't like a specific veggie. In fact,
>> can't stand liver myself.
>>
>> Case in point and hopefully she won't mind. Ophelia, like all of us
>> has her likes and dislikes. I am thinking she doesn't like spicy (but
>> that might be Jill?). Either way, there are a few things she's not
>> fond of. There are a few things she's not interested in trying and a
>> few she asks about but doesnt get to find a source for (and sometimes
>> asks again later because of that). Ophelia is normal.
>>
>> ===
>>
>> LOL thank you) Yes I do sometimes ask again when I notice
>> an ingredient I know I had been looking for and can't find a recipe
>> I can't always find the things that are available in your shops. You
>> must have seen the nastiness I get if I do lol But then that is the
>> way some people are. Sigh .. who needs constant nasty??? Thanks
>> goodness for KFs!!
>>
>> Contrasting, Julie (much as I like the silly lady) is not normal. She
>> rarely can open her mouth about food, without reinforcing to the rest
>> of us, how 'special' she is.
>>
>> Then you get the other kind of 'special'. Kevin (long gone, OZ
>> fellow) with stomach cancer. No specific items he couldnt eat, but
>> needed high nutrition and was limited to 4oz per meal (frequent
>> meals). He needed stuff that could hold well to reheating.
>>
>> Carol
>>
>> =====
>>
>> I guess we are all special in our own way ... Some people
>> are more kind and tolerant than others and I think that is more
>> important. I can see some people here have an inferiority complex.
>> The only way they can feel clever/big/respected is by putting other
>> people down. It just doesn't have the effect they are hoping for.
>
> Agreed Ophelia! You can ask me as many times as you desire about
> somthing hard to find where you are. I finally found Spelt wheat here
> and had asked you about it more than once.

Yes, I never understand it when someone says...why don't you Google it when
asking about recipes etc. or someone says that was already talked about in
2004 or some nonsense like that, who cares, maybe someone missed it then, it
doesn't take a lot not to respond if you don't know the answer or don't care
to respond to it.

Cheri

Cheri

On 9/11/2016 6:48 PM, Cheri wrote:
>
>
> Yes, I never understand it when someone says...why don't you Google it
> when asking about recipes etc. or someone says that was already talked
> about in 2004 or some nonsense like that, who cares, maybe someone
> missed it then, it doesn't take a lot not to respond if you don't know
> the answer or don't care to respond to it.
>
> Cheri

I do Google recipes at times, but I'd rather have one with first hand
experience. The other day Dave posted his method of doing Greek style
marinade on pork tenderloin. I'll be trying it in the next few weeks.
Good chance I'd not see that on a Google search.

On Sun, 11 Sep 2016 16:36:33 -0500, "cshenk" > wrote:

> BTW, loving the Spelt Spelt flour, not that you helped me understand
> it. I may not be using it like you do, but it's exceptional in a
> souther Buttermilk bread.

I watched Martha bakes today and she says it gives a fine crumb. Now
I'm wondering how it would substitute for White Lily, which isn't a
brand I can find on store shelves here and I'm certainly not going to
order it over the internet.

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

On 2016-09-11 7:14 PM, Ed Pawlowski wrote:
> On 9/11/2016 6:48 PM, Cheri wrote:

>>
>> Yes, I never understand it when someone says...why don't you Google it
>> when asking about recipes etc. or someone says that was already talked
>> about in 2004 or some nonsense like that, who cares, maybe someone
>> missed it then, it doesn't take a lot not to respond if you don't know
>> the answer or don't care to respond to it.
>>
>> Cheri
>
> I do Google recipes at times, but I'd rather have one with first hand
> experience. The other day Dave posted his method of doing Greek style
> marinade on pork tenderloin. I'll be trying it in the next few weeks.
> Good chance I'd not see that on a Google search.
>


Glad to hear that Ed. I deconstructed that from a meal I had in a Greek
restaurant. It was the special of the day and I was there with a
co-worker who said he had never had pork tenderloin. He said he had seen
in the stores but the cost per pound was so high that he never got it.
Sorry I can't give exact measurements because I adjust in my head for
the amount of meat, but stick to the one part lemon juice to two parts
olive oil. My wife loved the results of my deconstruction and it is one
that she is willing to do on her own, and she has done an excellent job.
It needs sold, and the amount of garlic can vary with the potency of the
garlic and how much you like garlic. It really is good. It cooks
quickly. You don't want it too pink and you don't want to over do it.

In article >,
says...
>
> On 9/11/2016 6:48 PM, Cheri wrote:
> >
> >
> > Yes, I never understand it when someone says...why don't you Google it
> > when asking about recipes etc. or someone says that was already talked
> > about in 2004 or some nonsense like that, who cares, maybe someone
> > missed it then, it doesn't take a lot not to respond if you don't know
> > the answer or don't care to respond to it.
> >
> > Cheri
>
> I do Google recipes at times, but I'd rather have one with first hand
> experience. The other day Dave posted his method of doing Greek style

Sorry Ed, but I think Dave's method of doing Greek style is for another
newsgroup.

On 2016-09-11 8:39 PM, Bruce wrote:
> In article >,
> says...
>>
>> On 9/11/2016 6:48 PM, Cheri wrote:
>>>
>>>
>>> Yes, I never understand it when someone says...why don't you Google it
>>> when asking about recipes etc. or someone says that was already talked
>>> about in 2004 or some nonsense like that, who cares, maybe someone
>>> missed it then, it doesn't take a lot not to respond if you don't know
>>> the answer or don't care to respond to it.
>>>
>>> Cheri
>>
>> I do Google recipes at times, but I'd rather have one with first hand
>> experience. The other day Dave posted his method of doing Greek style
>
> Sorry Ed, but I think Dave's method of doing Greek style is for another
> newsgroup.
>


One that you might be more interested in.

In article >,
says...
>
> On 2016-09-11 8:39 PM, Bruce wrote:
> > In article >,
> > says...
> >>
> >> On 9/11/2016 6:48 PM, Cheri wrote:
> >>>
> >>>
> >>> Yes, I never understand it when someone says...why don't you Google it
> >>> when asking about recipes etc. or someone says that was already talked
> >>> about in 2004 or some nonsense like that, who cares, maybe someone
> >>> missed it then, it doesn't take a lot not to respond if you don't know
> >>> the answer or don't care to respond to it.
> >>>
> >>> Cheri
> >>
> >> I do Google recipes at times, but I'd rather have one with first hand
> >> experience. The other day Dave posted his method of doing Greek style
> >
> > Sorry Ed, but I think Dave's method of doing Greek style is for another
> > newsgroup.
> >
>
>
> One that you might be more interested in.

LOL Did someone **** in your beer today?

"Cheri" wrote in message ...


"cshenk" > wrote in message
...
> Ophelia wrote in rec.food.cooking:
>
>> "cshenk" wrote in message
>> ...
>>
>> Bruce wrote in rec.food.cooking:
>>
>> > In article >, cshenk1
>> > @cox.net says...
>> > >
>> >> sf wrote in rec.food.cooking:
>> > >
>> >> > On Tue, 06 Sep 2016 18:35:12 -0500, "cshenk" >
>> >> > wrote:
>> >> > >
>> >> > > Believe what you wish. BTW, if you think you are MSG
>> >> > > intolerant, remove all mushrooms from your diet.
>> >> >
>> >> > Mushrooms are a small player. Per 100 g = Rice cakes have 75
>> mg, >> > Tomato (raw) has 203 mg, and Parmesan cheese has 840 mg.
>> > >
>> >>
>> http://www.msgfacts.com/nutrition/wh...mate-rich.aspx
>> > >
>> > >
>> > >
>> >> Agreed that parm is quite high. The critical thing is many who
>> >> claim (because it's faddish to do so) that they have issues with
>> >> it, but they consume foods with high levels of it to no discomfort.
>> >
>> > I think it makes people feel special to have sensitivities. Look at
>> > all the gluten intolerants who've come out of the woodwork in the
>> > past 10 years.
>>
>> Yes, exactly. While we all like to feel 'special' (and we all are in
>> various ways), having to be fed 'special' tends to either be a
>> validated medical issue (diabetes comes to mind) or a mental one (pay
>> attention to me, I'm special). I'm not talking normal stuff like some
>> don't like spicy, and some don't like a specific veggie. In fact,
>> can't stand liver myself.
>>
>> Case in point and hopefully she won't mind. Ophelia, like all of us
>> has her likes and dislikes. I am thinking she doesn't like spicy (but
>> that might be Jill?). Either way, there are a few things she's not
>> fond of. There are a few things she's not interested in trying and a
>> few she asks about but doesnt get to find a source for (and sometimes
>> asks again later because of that). Ophelia is normal.
>>
>> ===
>>
>> LOL thank you) Yes I do sometimes ask again when I notice
>> an ingredient I know I had been looking for and can't find a recipe
>> I can't always find the things that are available in your shops. You
>> must have seen the nastiness I get if I do lol But then that is the
>> way some people are. Sigh .. who needs constant nasty??? Thanks
>> goodness for KFs!!
>>
>> Contrasting, Julie (much as I like the silly lady) is not normal. She
>> rarely can open her mouth about food, without reinforcing to the rest
>> of us, how 'special' she is.
>>
>> Then you get the other kind of 'special'. Kevin (long gone, OZ
>> fellow) with stomach cancer. No specific items he couldnt eat, but
>> needed high nutrition and was limited to 4oz per meal (frequent
>> meals). He needed stuff that could hold well to reheating.
>>
>> Carol
>>
>> =====
>>
>> I guess we are all special in our own way ... Some people
>> are more kind and tolerant than others and I think that is more
>> important. I can see some people here have an inferiority complex.
>> The only way they can feel clever/big/respected is by putting other
>> people down. It just doesn't have the effect they are hoping for.
>
> Agreed Ophelia! You can ask me as many times as you desire about
> somthing hard to find where you are. I finally found Spelt wheat here
> and had asked you about it more than once.

Yes, I never understand it when someone says...why don't you Google it when
asking about recipes etc. or someone says that was already talked about in
2004 or some nonsense like that, who cares, maybe someone missed it then, it
doesn't take a lot not to respond if you don't know the answer or don't care
to respond to it.

Cheri

====

NOT RESPOND?????? Are you crazy!!! That would mean missing a chance to
sneer !!!

As I have said many times, if we all Googled there would be no cooking
group. I don't really think they expect others to Google, it is just a
chance to put somebody down and look superior. It is the same when people
shout, she's asked that a million times before ... A million times??? LOL
What kind of twisted mind dreams that one up? Once again, a chance to look
superior.

I often think that those who are so nasty are that way naturally but cant
show it to people in rl so they puke it up here instead. Pathetic!


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

"cshenk" wrote in message
...


BTW, loving the Spelt Spelt flour, not that you helped me understand
it. I may not be using it like you do, but it's exceptional in a
souther Buttermilk bread.

===============

I haven't used Spelt yet, I wonder if you are talking about Sheila? I know
she uses it.



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

"Ophelia" > wrote in message
...

> NOT RESPOND?????? Are you crazy!!! That would mean missing a chance to
> sneer !!!
>
> As I have said many times, if we all Googled there would be no cooking
> group. I don't really think they expect others to Google, it is just a
> chance to put somebody down and look superior. It is the same when
> people
> shout, she's asked that a million times before ... A million times??? LOL
> What kind of twisted mind dreams that one up? Once again, a chance to
> look
> superior.
>
> I often think that those who are so nasty are that way naturally but cant
> show it to people in rl so they puke it up here instead. Pathetic!

Yes, and Google can't tell you what a recipe, ingredient, etc. tastes like
either, whereas a poster can tell you what their opinion of it is, and if
you know the posters likes and dislikes you can usually take their word for
it.

Cheri

"Cheri" wrote in message ...



Yes, and Google can't tell you what a recipe, ingredient, etc. tastes like
either, whereas a poster can tell you what their opinion of it is, and if
you know the posters likes and dislikes you can usually take their word for
it.

Cheri
================

Oh Yes! I value the comments from the posters here, and that is the reason
I like to ask. As you say, you can't get that on Google.

Also you can find out what they did and how they made it That is always
interesting and useful) I like Koko's recipes because if someone is not
sure, she will tell you more about how she made something. I just saved her
response to Gary (?) about how to prep the bacon and I will use that for
other things

I think we are very lucky with some of our posters and I learn a lot

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