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Old 03-21-2012, 10:18 PM   #21
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Although I'm not MSG sensitive I still avoid consuming food or using products that contain MSG, primarily because I believe all of our restaurant, convenience and fast foods have too much sodium for our health.
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Old 03-21-2012, 11:02 PM   #22
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I got some Maggi today, and tasted it. As was said, all that's needed is a drop or two. Very salty, but what a nice flavor! I can see where it would be wonderful on steaks and mushrooms. It is different from soy sauce, but I can understand where it would be a good addition.
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Old 03-22-2012, 12:10 AM   #23
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There's another MSG loaded seasoning I'm trying to recall, it's a powdered seasoning, which I found in my ethnic stores and thought I might like to try it, but then on the Internet I had it pointed out that it was loaded with MSG and decided to toss it out. Anybody know what that powdered seasoning was?

Do I understand correctly that Maggi is a liquid? Or not?
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Old 03-22-2012, 12:23 AM   #24
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Quote:
Originally Posted by Gourmet Greg View Post
There's another MSG loaded seasoning I'm trying to recall, it's a powdered seasoning, which I found in my ethnic stores and thought I might like to try it, but then on the Internet I had it pointed out that it was loaded with MSG and decided to toss it out. Anybody know what that powdered seasoning was?

Do I understand correctly that Maggi is a liquid? Or not?
Liquid looks like soy sauce.
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Old 03-22-2012, 12:36 AM   #25
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Interesting. I might try it even though I'm not crazy about MSG. At least I don't break out in hives!
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Old 03-22-2012, 12:44 AM   #26
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lol, i first heard of maggi sauce from a sizzling steak platter. i've tried using it in a marinade on steak and it's not the same thing as just splashing it on a steak being served.
btw, there are chinese, german, and mexican versions of maggi sauce. i forget what colour means what, but you can tell where it's made by the colour of the cap.

and once again, mofet, you've got me drooling. i'll be making these soon!
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Old 03-22-2012, 12:48 AM   #27
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lol, i first heard of maggi sauce from a sizzling steak platter. i've tried using it in a marinade on steak and it's not the same thing as just splashing it on a steak being served.
How different? Which was better? Why?
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Old 03-22-2012, 12:54 AM   #28
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because. i liked it.
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Old 03-22-2012, 07:37 AM   #29
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Originally Posted by buckytom View Post
lol, i first heard of maggi sauce from a sizzling steak platter. i've tried using it in a marinade on steak and it's not the same thing as just splashing it on a steak being served.
btw, there are chinese, german, and mexican versions of maggi sauce. i forget what colour means what, but you can tell where it's made by the colour of the cap.

and once again, mofet, you've got me drooling. i'll be making these soon!
Thank you bucky! Steve's Sizzling Steak on Rt 17 South Carlstadt, NJ ROCKS!!
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Old 03-22-2012, 11:00 AM   #30
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because. i liked it.
because, it's named after my wife.

Quote:
Originally Posted by Gourmet Greg View Post
There's another MSG loaded seasoning I'm trying to recall, it's a powdered seasoning, which I found in my ethnic stores and thought I might like to try it, but then on the Internet I had it pointed out that it was loaded with MSG and decided to toss it out. Anybody know what that powdered seasoning was?
Different countries make their own version I'm sure, the Japanese one is called Ajinomoto, a shaker of large white crystals that is about 50/50 salt/msg.



Another tasty and popular way of doing Asian wings is braise in sauce, followed by quick grill/broil.
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Ms. Mofet's "Asian Style" Chicken Wings [B][U][SIZE=2]Ms. Mofet's "Asian Style" Chicken Wings[/SIZE][/U][/B] [COLOR=gray][FONT=Calibri] [/FONT][/COLOR] [FONT=Verdana]Amounts depend on how many wings are needed and personal flavoring tastes[/FONT] [FONT=Verdana] [/FONT] [FONT=Verdana]Chicken wings (cut into sections. Save wing tips for soup stock)[/FONT] [FONT=Verdana]Fresh garlic - grated or chopped fine[/FONT] [FONT=Verdana]Fresh ginger - grated or chopped fine[/FONT] [FONT=Verdana]Onion - peeled and sliced top to root[/FONT] [FONT=Verdana]Dry sherry[/FONT] [FONT=Verdana]Soy sauce (or I used Maggi seasoning this time)[/FONT] [FONT=Verdana]Peanut oil - enough to thinly coat[/FONT] [FONT=Verdana]Sesame oil[/FONT] [FONT=Verdana]Hot chili sesame oil[/FONT] [FONT=Verdana]Ground peppercorns[/FONT] [FONT=Verdana] [/FONT] [FONT=Verdana]Place all ingredients in a bowl and mix well. [/FONT] [FONT=Verdana]Cover and let sit for at least 1/2 hour.[/FONT] [FONT=Verdana]Pour all ingredients onto a sheet pan lined with a silicon mat, foil or parchment paper.[/FONT] [FONT=Verdana]Place pan into oven pre-heated to 425F.[/FONT] [FONT=Verdana]Bake (turning half way through cooking) till completely cooked through (about 30 - 45 minutes).[/FONT] [FONT=Verdana] [/FONT] [COLOR=black][FONT=Verdana][IMG]http://i396.photobucket.com/albums/pp48/msmofet/Food%20Two/102211_sesame_chicken_wings.jpg[/IMG][/FONT][/COLOR] 3 stars 1 reviews
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