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Old 10-26-2007, 09:39 PM   #31
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Sorry I missed that. He looks like a cross between our Tigger and Miss Chiefy. What a sweetie!
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Old 10-26-2007, 09:43 PM   #32
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When ya'll are all checking out the stuff you can make using MSG, be sure and make a note if you have a really bad reaction. Like exactly how much MSG it took. I have a neighbor I want to cook something special for.
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Old 10-26-2007, 09:50 PM   #33
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Quote:
Originally Posted by Fisher's Mom View Post
When ya'll are all checking out the stuff you can make using MSG, be sure and make a note if you have a really bad reaction. Like exactly how much MSG it took. I have a neighbor I want to cook something special for.
Special?

Or special?

There is a differene!
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Old 10-26-2007, 09:55 PM   #34
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I put some information about MSG in with this recipe. Goes into a little detail. Hope it helps.


Spicy Homemade Breakfast Sausage
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Old 10-30-2007, 12:07 PM   #35
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Never used it.
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Old 10-30-2007, 12:17 PM   #36
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I Use it, but I cut it.

here we have something called Lo-Salt, it`s 66% Potassium chloride and 33% Sodium chloride (the rest is anti-caking agents etc...).
it`s primarily aimed at those on a low sodium Diet.


so I dump this into a large jar 2/3 full and top up with MSG, then I give it a Good shake up to mix.
this is the salt I use in the salt pot that you ADD to food after, I don`t use it for Cooking with.

cooking salt, ie/ boiling potatoes or veg in or Brining I use ordinary salt for as it`s just performing a Function more than anything else.
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Old 10-30-2007, 12:25 PM   #37
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Quote:
Originally Posted by YT2095 View Post
here we have something called Lo-Salt, it`s 66% Potassium chloride and 33% Sodium chloride (the rest is anti-caking agents etc...).
Hey, we’ve got that here too. I bumped into a jar of it at Kroger when I was looking for the Accent (MSG). I had to read the ingredients as I was wondering how they make reduced sodium salt! As you say, it was 66% potassium chloride!
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Old 10-30-2007, 02:46 PM   #38
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Naturally occuring in a lot of foods. Of note is the notion of umami, which is now recognized as a "flavor" the tongue is sensitive to, in addition to the salty, sweet, sour, etc. (learned this from The Zen Of Fish, book on the story of sushi).

I use it on occasion.

Monosodium glutamate - Wikipedia, the free encyclopedia
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Old 10-30-2007, 09:13 PM   #39
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Great info. Thanx!

[quote=qmax;501880]Naturally occuring in a lot of foods. Of note is the notion of umami, which is now recognized as a "flavor" the tongue is sensitive to, in addition to the salty, sweet, sour, etc. (learned this from The Zen Of Fish, book on the story of sushi).
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Old 10-30-2007, 10:18 PM   #40
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I've never used it and never seen it sold. Quite a few restaurants are advertising "MSG Free"
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