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Old 05-14-2005, 09:16 AM   #21
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as a chinese, i m so glad to see that u guys are nearly professional on chinese cooking stuff.

in china at moment, less people are using MSG, since some un-healthy stuff was found inside. more and more people are using grounded chicken bouillon instead.
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Old 05-14-2005, 12:37 PM   #22
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Quote:
Originally Posted by bemeuk
as a chinese, i m so glad to see that u guys are nearly professional on chinese cooking stuff.

in china at moment, less people are using MSG, since some un-healthy stuff was found inside. more and more people are using grounded chicken bouillon instead.
Im allergic to MSG (very mildly, it makes me more high than sick) so I had my own MSG mix that consisted, as you said, in finely ground chicken bouillon, a little bit of sugar, some salt and a touch of onion powder. It wasent the same thing of course but it gave great results.
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Old 05-15-2005, 12:33 AM   #23
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MSG is forbidden in my house now lol. Salt or fish seasoning is an alternative.
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Old 05-17-2005, 12:11 PM   #24
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alright,i made some veggie stir-fry with pineapple chunks and toffu last night and i was thrilled because it tasted exactly like restaurant food,i used a wok and cooked it on very hight heat,ofcourse i had to open all the windows 1st and turn on the exhaust fans ,but the results were soooo good,and i didnt use any MSG!!!
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Old 05-17-2005, 05:52 PM   #25
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My cooker at home has a large, central 'wok' burner - very hot - my Chinese food has improved no end since I bought this cooker!

And I NEVER use MSG - too worried about the health risks!
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