Greg Who Cooks
Executive Chef
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.
Liquid looks like soy sauce.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?
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.
Thank you bucky! Steve's Sizzling Steak on Rt 17 South Carlstadt, NJ ROCKS!!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!
because, it's named after my wife.because. i liked it.
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.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?
I like it any way.How different? Which was better? Why?
Thank you and I hope you enjoy it. let me know.This Looks amazing! I think I will whip a batch up this weekend for my wife and I. Thank you for this and nice to meet you!
I'm new to the group and will be sharing some of my recipes as well in the near future.
Hope to talk soon.
Ms. Mofet's "Asian Style" Chicken Wings
Amounts depend on how many wings are needed and personal flavoring tastes
Chicken wings (cut into sections. Save wing tips for soup stock)
Fresh garlic - grated or chopped fine
Fresh ginger - grated or chopped fine
Onion - peeled and sliced top to root
Dry sherry
Soy sauce (or I used Maggi seasoning this time)
Peanut oil - enough to thinly coat
Sesame oil
Hot chili sesame oil
Ground peppercorns
Place all ingredients in a bowl and mix well.
Cover and let sit for at least 1/2 hour.
Pour all ingredients onto a sheet pan lined with a silicon mat, foil or parchment paper.
Place pan into oven pre-heated to 425°F.
Bake (turning half way through cooking) till completely cooked through (about 30 - 45 minutes).