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Old 10-26-2007, 07:14 PM   #21
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Quote:
Originally Posted by Fisher's Mom View Post
But he also said it's not necessarily an allergy per se, just a reaction to lots of it at once. So, when you're experimenting keltin, I wouldn't pour it on heavily at first. (Just in case you buy a 25 lb. box!)
Thanks for the head up FM! Ive eaten a lot of Chinese takeout, and so far so good. I just took a shot of the Accent, and nothing so far. Maybe Ill self medicate with a shout of Bourbon just in case!
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Old 10-26-2007, 07:17 PM   #22
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One thing that I usually do is use it to finish a dish as opposed to adding it during the cooking process. I heard a while ago that the negative effects, if any, come from cooking the MSG. I doubt that is true, but I don't find any benefit of adding it at the beginning of cooking so I don't.
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Old 10-26-2007, 07:19 PM   #23
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Maybe Ill self medicate with a shout of Bourbon just in case!
Speaking of, I was experimenting with vodka martinis one night. I enjoy a dirty martini from time to time and it got me thinking that the salty taste in a martini is kind of cool. I made a vodka martini with some msg. I have to say it was quite interesting. It was pretty good. I doubt I would do it again, but it was fun the one time I did it.
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Old 10-26-2007, 07:32 PM   #24
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Speaking of, I was experimenting with vodka martinis one night. I enjoy a dirty martini from time to time and it got me thinking that the salty taste in a martini is kind of cool. I made a vodka martini with some msg. I have to say it was quite interesting. It was pretty good. I doubt I would do it again, but it was fun the one time I did it.
Hmmmm.....since Umami, or savory, is triggerd by MSG, and tomatoes are savory, what about a Bloody Mary with MSG? Or just tomato juice? I think I'll try that too!
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Old 10-26-2007, 07:33 PM   #25
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One thing that I usually do is use it to finish a dish as opposed to adding it during the cooking process. I heard a while ago that the negative effects, if any, come from cooking the MSG. I doubt that is true, but I don't find any benefit of adding it at the beginning of cooking so I don't.
Excellent. That's what I'll reserve it for then, as a finisher. Thanks for the info and tip!
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Old 10-26-2007, 08:19 PM   #26
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I use MSG all the time. Mostly in my Asian cuisines, but I like it in soups and stews as well..

I find most of my MSG at Oriental Grocery stores..

:)
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Old 10-26-2007, 08:21 PM   #27
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I've been using MSG for at least 40 years and have always added it after the dish has been cooked, especially veggies.
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Old 10-26-2007, 08:23 PM   #28
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I've been using MSG for at least 40 years and have always added it after the dish has been cooked, especially veggies.
Cool! And....have you noticed my AJ kind of looks like Buck?
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Old 10-26-2007, 08:29 PM   #29
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Cool! And....have you noticed my AJ kind of looks like Buck?
You've lost me, keltin. What is an "AJ?" I probably already know, but must be having a "senior" moment.
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Old 10-26-2007, 08:36 PM   #30
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You've lost me, keltin. What is an "AJ?" I probably already know, but must be having a "senior" moment.
The pic of my eldest that I posted earlier in this thread. Can you see the pics I posted? His name is AJ.
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Old 10-26-2007, 08:39 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, 08:43 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, 08:50 PM   #33
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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.
Special?

Or special?

There is a differene!
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Old 10-26-2007, 08:55 PM   #34
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I put some information about MSG in with this recipe. Goes into a little detail. Hope it helps.


http://www.discusscooking.com/forums...age-39156.html
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Old 10-30-2007, 11:07 AM   #35
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Never used it.
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Old 10-30-2007, 11:17 AM   #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, 11:25 AM   #37
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here we have something called Lo-Salt, it`s 66% Potassium chloride and 33% Sodium chloride (the rest is anti-caking agents etc...).
Hey, weve 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, 01:46 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, 08:13 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, 09:18 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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