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Thought I'd give nutritional yeast a try
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John Lorbal
Jun 16, 2021, 3:42:54 PM6/16/21
to
I made some chicken stock/broth/whatever a week ago. It's nice, could use a bit more oompf though. So for 2 cups of chicken vegetable soup that I made using that stock, I added about 1/2 tsp. NY. It really added some body and flavor. This stuff is healthier than store bought bouillon, little sodium etc.
Dave Smith
Jun 16, 2021, 3:56:52 PM6/16/21
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On Wed, 16 Jun 2021 12:42:50 -0700 (PDT), John Lorbal
<heinrichvons...@gmail.com> wrote:
>I made some chicken stock/broth/whatever a week ago. It's nice, could use a bit more oompf though. So for 2 cups of chicken vegetable soup that I made using that stock, I added about 1/2 tsp. NY. It really added some body and flavor. This stuff is healthier than store bought bouillon, little sodium etc.
Ask them, theyre here. "You can stop saying that now. Thank you."
<heinrichvons...@gmail.com> wrote:
>I made some chicken stock/broth/whatever a week ago. It's nice, could use a bit more oompf though. So for 2 cups of chicken vegetable soup that I made using that stock, I added about 1/2 tsp. NY. It really added some body and flavor. This stuff is healthier than store bought bouillon, little sodium etc.
--
Bruce
dsi1
Jun 16, 2021, 4:22:26 PM6/16/21
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On Wednesday, June 16, 2021 at 9:42:54 AM UTC-10, heinrichvons...@gmail.com wrote:
> I made some chicken stock/broth/whatever a week ago. It's nice, could use a bit more oompf though. So for 2 cups of chicken vegetable soup that I made using that stock, I added about 1/2 tsp. NY. It really added some body and flavor. This stuff is healthier than store bought bouillon, little sodium etc.
It's a lot easier to just add MSG. I can't say which would be tastier.
> I made some chicken stock/broth/whatever a week ago. It's nice, could use a bit more oompf though. So for 2 cups of chicken vegetable soup that I made using that stock, I added about 1/2 tsp. NY. It really added some body and flavor. This stuff is healthier than store bought bouillon, little sodium etc.
Dave Smith
Jun 16, 2021, 4:31:33 PM6/16/21
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essence of umami!
--
Bruce
dsi1
Jun 16, 2021, 4:59:39 PM6/16/21
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Dave Smith
Jun 16, 2021, 5:08:26 PM6/16/21
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On Wed, 16 Jun 2021 13:59:35 -0700 (PDT), dsi1
Yes, you would have to buy it, that's a big drawback. I mean, MSG just
falls out of the sky.
But don't change your ways at (y)our age. Stick with MSG :)
--
Bruce
falls out of the sky.
But don't change your ways at (y)our age. Stick with MSG :)
--
Bruce
Sqwertz
Jun 16, 2021, 5:10:47 PM6/16/21
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called "Nooch" to impress your hippie-yuppie friends.
-sw
dsi1
Jun 16, 2021, 5:37:03 PM6/16/21
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Sqwertz
Jun 16, 2021, 5:40:13 PM6/16/21
to
On Wed, 16 Jun 2021 13:59:35 -0700 (PDT), dsi1 wrote:
> I already got MSG. I have no nutritional yeast. I even have salt
> with MSG. My guess is that....
> I already got MSG. I have no nutritional yeast. I even have salt
EVERYBODY DRINKS!
Perfect timing - I just glanced at the bottle of rum right before I
read your post.
-sw
Bryan Simmons
Jun 16, 2021, 6:34:20 PM6/16/21
to
On Thu, 17 Jun 2021 07:08:19 +1000, Dave Smith <Sm...@336698.invalid>
wrote:
>On Wed, 16 Jun 2021 13:59:35 -0700 (PDT), dsi1
><dsi...@hawaiiantel.net> wrote:
>
>>On Wednesday, June 16, 2021 at 10:31:33 AM UTC-10, Dave Smith wrote:
>>> On Wed, 16 Jun 2021 13:22:21 -0700 (PDT), dsi1
>>> <dsi...@hawaiiantel.net> wrote:
>>>
>>> >On Wednesday, June 16, 2021 at 9:42:54 AM UTC-10, heinrichvons...@gmail.com wrote:
>>> >> I made some chicken stock/broth/whatever a week ago. It's nice, could use a bit more oompf though. So for 2 cups of chicken vegetable soup that I made using that stock, I added about 1/2 tsp. NY. It really added some body and flavor. This stuff is healthier than store bought bouillon, little sodium etc.
>>> >
>>> >It's a lot easier to just add MSG. I can't say which would be tastier.
>>> How can something be easier than adding nutritional yeast? And it's
>>> essence of umami!
>>>
>>> --
>>> Bruce
>>
>>I already got MSG. I have no nutritional yeast. I even have salt with MSG. My guess is that I'd have to go to a health food store to find nutritional yeast. In my weakened condition, that doesn't seem likely. That "all natural" stuff makes me feel sickie. I can't say how long it would take me to go get some but it wouldn't be easy or simple.
>
>Yes, you would have to buy it, that's a big drawback. I mean, MSG just
>falls out of the sky.
>
>But don't change your ways at (y)our age. Stick with MSG :)
I like and support people forging long term regulars on RFC.
>On Wed, 16 Jun 2021 13:59:35 -0700 (PDT), dsi1
><dsi...@hawaiiantel.net> wrote:
>
>>On Wednesday, June 16, 2021 at 10:31:33 AM UTC-10, Dave Smith wrote:
>>> On Wed, 16 Jun 2021 13:22:21 -0700 (PDT), dsi1
>>> <dsi...@hawaiiantel.net> wrote:
>>>
>>> >On Wednesday, June 16, 2021 at 9:42:54 AM UTC-10, heinrichvons...@gmail.com wrote:
>>> >> I made some chicken stock/broth/whatever a week ago. It's nice, could use a bit more oompf though. So for 2 cups of chicken vegetable soup that I made using that stock, I added about 1/2 tsp. NY. It really added some body and flavor. This stuff is healthier than store bought bouillon, little sodium etc.
>>> >
>>> >It's a lot easier to just add MSG. I can't say which would be tastier.
>>> How can something be easier than adding nutritional yeast? And it's
>>> essence of umami!
>>>
>>> --
>>> Bruce
>>
>>I already got MSG. I have no nutritional yeast. I even have salt with MSG. My guess is that I'd have to go to a health food store to find nutritional yeast. In my weakened condition, that doesn't seem likely. That "all natural" stuff makes me feel sickie. I can't say how long it would take me to go get some but it wouldn't be easy or simple.
>
>Yes, you would have to buy it, that's a big drawback. I mean, MSG just
>falls out of the sky.
>
>But don't change your ways at (y)our age. Stick with MSG :)
Dave Smith
Jun 16, 2021, 6:38:22 PM6/16/21
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On Wed, 16 Jun 2021 14:36:59 -0700 (PDT), dsi1
Why do you always become unpleasant when someone doesn't agree with
you? Did I ever sign a contract that I always have to agree with you?
You're just one little fella with a lot of little opinions. Some I
agree with, some I don't. And vice versa the same.
--
Bruce
you? Did I ever sign a contract that I always have to agree with you?
You're just one little fella with a lot of little opinions. Some I
agree with, some I don't. And vice versa the same.
--
Bruce
dsi1
Jun 16, 2021, 6:41:00 PM6/16/21
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Dave Smith
Jun 16, 2021, 7:03:32 PM6/16/21
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On Wed, 16 Jun 2021 15:40:56 -0700 (PDT), dsi1
sensitive that I couldn't poke a bit of fun. I understand now. Thanks.
--
Bruce
<dsi...@hawaiiantel.net> wrote:
>On Wednesday, June 16, 2021 at 12:38:22 PM UTC-10, Dave Smith wrote:
>> On Wed, 16 Jun 2021 14:36:59 -0700 (PDT), dsi1
>> <dsi...@hawaiiantel.net> wrote:
>>
>> >On Wednesday, June 16, 2021 at 11:08:26 AM UTC-10, Dave Smith wrote:
>> >> On Wed, 16 Jun 2021 13:59:35 -0700 (PDT), dsi1
>> >> <dsi...@hawaiiantel.net> wrote:
>> >>
>> >> >I already got MSG. I have no nutritional yeast. I even have salt with MSG. My guess is that I'd have to go to a health food store to find nutritional yeast. In my weakened condition, that doesn't seem likely. That "all natural" stuff makes me feel sickie. I can't say how long it would take me to go get some but it wouldn't be easy or simple.
>
>> >> Yes, you would have to buy it, that's a big drawback. I mean, MSG just
>> >> falls out of the sky.
>> >>
>> >> But don't change your ways at (y)our age. Stick with MSG :)
>> >>
>On Wednesday, June 16, 2021 at 12:38:22 PM UTC-10, Dave Smith wrote:
>> On Wed, 16 Jun 2021 14:36:59 -0700 (PDT), dsi1
>> <dsi...@hawaiiantel.net> wrote:
>>
>> >On Wednesday, June 16, 2021 at 11:08:26 AM UTC-10, Dave Smith wrote:
>> >> On Wed, 16 Jun 2021 13:59:35 -0700 (PDT), dsi1
>> >> <dsi...@hawaiiantel.net> wrote:
>> >>
>> >> >I already got MSG. I have no nutritional yeast. I even have salt with MSG. My guess is that I'd have to go to a health food store to find nutritional yeast. In my weakened condition, that doesn't seem likely. That "all natural" stuff makes me feel sickie. I can't say how long it would take me to go get some but it wouldn't be easy or simple.
>
>> >> Yes, you would have to buy it, that's a big drawback. I mean, MSG just
>> >> falls out of the sky.
>> >>
>> >> But don't change your ways at (y)our age. Stick with MSG :)
>> >>
>> >All you gots to do is try MSG and NY and report on which tastes better. Alternatively, you can just sit there and whine. But don't change your ways at your age. Stick with whining.
>> Why do you always become unpleasant when someone doesn't agree with
>> you? Did I ever sign a contract that I always have to agree with you?
>> You're just one little fella with a lot of little opinions. Some I
>> agree with, some I don't. And vice versa the same.
>>
>> Why do you always become unpleasant when someone doesn't agree with
>> you? Did I ever sign a contract that I always have to agree with you?
>> You're just one little fella with a lot of little opinions. Some I
>> agree with, some I don't. And vice versa the same.
>>
>Your condescending, whiny, tone is the problem. My guess is that a pale, whiny, guy in Oz would get beat up fairly regularly. That's so weird.
Oh, I called it upon myself, ok. I didn't realise you were so
sensitive that I couldn't poke a bit of fun. I understand now. Thanks.
--
Bruce
Bryan Simmons
Jun 16, 2021, 7:10:23 PM6/16/21
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On Wed, 16 Jun 2021 15:40:56 -0700 (PDT), dsi1
Bryan Simmons
Jun 16, 2021, 7:10:26 PM6/16/21
to
On Thu, 17 Jun 2021 09:03:24 +1000, Dave Smith <Sm...@336699.invalid>
Bryan Simmons
Jun 16, 2021, 7:11:46 PM6/16/21
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On Wed, 16 Jun 2021 15:40:56 -0700 (PDT), dsi1
dsi1
Jun 16, 2021, 7:12:42 PM6/16/21
to
On Thu, 17 Jun 2021 09:03:24 +1000, Dave Smith <Sm...@336699.invalid>
dsi1
Jun 16, 2021, 7:15:48 PM6/16/21
to
On Thu, 17 Jun 2021 09:03:24 +1000, Dave Smith <Sm...@336699.invalid>
Smith on RFC.
odlayo
Jun 17, 2021, 12:35:15 PM6/17/21
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Both nutritional yeast and MSG add umami-ish depth, but the yeast adds more of its own flavor. It's often described as nutty or cheesy, but that's only an approximation. I like using it every now and then, often in vinaigrettes or in vegetable stir fries when I want a change from soy sauce.
A NY Times article a year ago pronounced nooch has now gone mainstream, with sales increasing 20% from Feb 2019 to Feb 2020. It shouldn’t be hard to find these days. Don't miss out on the latest umami trend!
Sheldon Martin
Jun 17, 2021, 2:14:24 PM6/17/21
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On Thu, 17 Jun 2021 odlayo wrote:
>On Wednesday, June 16, 2021 dsi1 wrote:
yeast in yoose vaginas.
>On Wednesday, June 16, 2021 dsi1 wrote:
>> On Wednesday, June 16, 2021 heinrichvons wrote:
>> > I made some chicken stock/broth/whatever a week ago. It's nice, could use a bit more oompf though. So for 2 cups of chicken vegetable soup that I made using that stock, I added about 1/2 tsp. NY. It really added some body and flavor. This stuff is healthier than store bought bouillon, little sodium etc.
>> It's a lot easier to just add MSG. I can't say which would be tastier.
>
>Nutritional yeast is an interesting ingredient. My big problem with it is remembering I have it.
What's to remember, all yoose ladies have a stash of tasty nutrional
>> > I made some chicken stock/broth/whatever a week ago. It's nice, could use a bit more oompf though. So for 2 cups of chicken vegetable soup that I made using that stock, I added about 1/2 tsp. NY. It really added some body and flavor. This stuff is healthier than store bought bouillon, little sodium etc.
>> It's a lot easier to just add MSG. I can't say which would be tastier.
>
>Nutritional yeast is an interesting ingredient. My big problem with it is remembering I have it.
yeast in yoose vaginas.
Sheldon Martin
Jun 17, 2021, 2:19:57 PM6/17/21
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On Thu, 17 Jun 2021 09:35:11 -0700 (PDT), odlayo <odl...@gmail.com>
Do I need to show you your nooch?
Gary
Jun 17, 2021, 2:43:27 PM6/17/21
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Gary
Jun 17, 2021, 2:43:30 PM6/17/21
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Gary
Jun 17, 2021, 2:45:05 PM6/17/21
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Gary
Jun 17, 2021, 2:45:27 PM6/17/21
to
dsi1
Jun 17, 2021, 2:59:12 PM6/17/21
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Hank Rogers
Jun 17, 2021, 3:03:37 PM6/17/21
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Hank Rogers
Jun 17, 2021, 3:04:58 PM6/17/21
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dsi1
Jun 18, 2021, 6:02:19 PM6/18/21
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Hank Rogers
Jun 18, 2021, 7:01:58 PM6/18/21
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Dave Smith
Jun 18, 2021, 7:10:00 PM6/18/21
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On Fri, 18 Jun 2021 15:02:15 -0700 (PDT), dsi1 <dsi...@yahoo.com>
wrote:
I think that many of those Asian ingredients would fit well in a
hippie diet. They're quite flexible ingredients and they're even
vegetarian, in case the hippies are that way inclined.
--
Bruce
wrote:
hippie diet. They're quite flexible ingredients and they're even
vegetarian, in case the hippies are that way inclined.
--
Bruce
GM
Jun 18, 2021, 7:16:35 PM6/18/21
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--
GM
John Lorbal
Jun 18, 2021, 7:17:58 PM6/18/21
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On Friday, June 18, 2021 at 6:02:19 PM UTC-4, dsi1 wrote:
> Nutritional yeast reminds me of the terrible 60's. Macrobiotic diets, brown rice, and natural living. It was an awful time for American food. These days, I got an armada of umami weapons. Shoyu, miso, kim chee juice (!), hon dashi, furikake, gochujang, oyster sauce, fish sauce, fermented black beans, shiitake mushrooms, crispy garlic chili oil, et al. I even have MSG but I don't use it often because I got a lot choices. For cooking, I mostly rely on oyster sauce and black bean paste.
I chose NY because I try and stay as low sodium as possible. It's not a hippie thing.
> Nutritional yeast reminds me of the terrible 60's. Macrobiotic diets, brown rice, and natural living. It was an awful time for American food. These days, I got an armada of umami weapons. Shoyu, miso, kim chee juice (!), hon dashi, furikake, gochujang, oyster sauce, fish sauce, fermented black beans, shiitake mushrooms, crispy garlic chili oil, et al. I even have MSG but I don't use it often because I got a lot choices. For cooking, I mostly rely on oyster sauce and black bean paste.
odlayo
Jun 18, 2021, 7:18:47 PM6/18/21
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On Friday, June 18, 2021 at 5:02:19 PM UTC-5, dsi1 wrote:
> Nutritional yeast reminds me of the terrible 60's. Macrobiotic diets, brown rice, and natural living. It was an awful time for American food. These days, I got an armada of umami weapons. Shoyu, miso, kim chee juice (!), hon dashi, furikake, gochujang, oyster sauce, fish sauce, fermented black beans, shiitake mushrooms, crispy garlic chili oil, et al. I even have MSG but I don't use it often because I got a lot choices. For cooking, I mostly rely on oyster sauce and black bean paste.
Jonathan Kaufman wrote an interesting book a few years ago, Hippie Food: How Back-to-the-Landers, Longhairs and Revolutionaries Changed the Way We Eat. I wouldn't want to go back to the days of Tassajara Cooking, a cookbook that epitomizes what you describe, but I think Kaufman's thesis has a lot of validity.
> Nutritional yeast reminds me of the terrible 60's. Macrobiotic diets, brown rice, and natural living. It was an awful time for American food. These days, I got an armada of umami weapons. Shoyu, miso, kim chee juice (!), hon dashi, furikake, gochujang, oyster sauce, fish sauce, fermented black beans, shiitake mushrooms, crispy garlic chili oil, et al. I even have MSG but I don't use it often because I got a lot choices. For cooking, I mostly rely on oyster sauce and black bean paste.
https://www.npr.org/sections/thesalt/2018/01/23/579186110/the-far-out-history-of-how-hippie-food-spread-across-america
The umami armada you mention is exclusively Asian. Nothing wrong with that! I have all that you listed and more except I'm out of hon dashi and gochujang (I tend to use these in soup weather), and I just finished my bottle of oyster sauce a week ago. I have an unopened bag of MSG. But I also have Western umami sources like Parmesan cheese, triple-concentrated tomato paste, European dried mushrooms, canned anchovies. And I can still find room for nutritional yeast. Can't have too many umami arrows in the quiver.
I think I suffer from CHD. That's condiment hoarding disorder for those unfamiliar with it.
John Lorbal
Jun 18, 2021, 7:20:07 PM6/18/21
to
On Friday, June 18, 2021 at 6:02:19 PM UTC-4, dsi1 wrote:
> Nutritional yeast reminds me of the terrible 60's. Macrobiotic diets, brown rice, and natural living. It was an awful time for American food. These days, I got an armada of umami weapons. Shoyu, miso, kim chee juice (!), hon dashi, furikake, gochujang, oyster sauce, fish sauce, fermented black beans, shiitake mushrooms, crispy garlic chili oil, et al. I even have MSG but I don't use it often because I got a lot choices. For cooking, I mostly rely on oyster sauce and black bean paste.
I chose NY because I'm on a low sodium diet, and didn't want to add any of those sauces or MSG. It's not a 60's hippy thing.
Michael Trew
Jun 18, 2021, 9:45:54 PM6/18/21
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GM
Jun 18, 2021, 10:35:56 PM6/18/21
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https://www.mayoclinic.org/healthy-lifestyle/nutrition-and-healthy-eating/expert-answers/monosodium-glutamate/faq-20058196
What is MSG? Is it bad for you?
Answer From Katherine Zeratsky, R.D., L.D.
"Monosodium glutamate (MSG) is a flavor enhancer commonly added to Chinese food, canned vegetables, soups and processed meats. The Food and Drug Administration (FDA) has classified MSG as a food ingredient that's "generally recognized as safe," but its use remains controversial. For this reason, when MSG is added to food, the FDA requires that it be listed on the label.
MSG has been used as a food additive for decades. Over the years, the FDA has received many anecdotal reports of adverse reactions to foods containing MSG. These reactions — known as MSG symptom complex — include:
Headache
Flushing
Sweating
Facial pressure or tightness
Numbness, tingling or burning in the face, neck and other areas
Rapid, fluttering heartbeats (heart palpitations)
Chest pain
Nausea
Weakness
However, researchers have found no definitive evidence of a link between MSG and these symptoms. Researchers acknowledge, though, that a small percentage of people may have short-term reactions to MSG. Symptoms are usually mild and don't require treatment. The only way to prevent a reaction is to avoid foods containing MSG..."
.............................................................................................................
https://health.usnews.com/health-news/blogs/eat-run/articles/2018-10-10/scientists-have-known-msg-is-safe-for-decades-why-dont-most-americans
Scientists Have Known MSG Is Safe for Decades. Why Don't Most Americans?
The ingredient is a combo of sodium and a substance found naturally in mushrooms and Parmesan cheese.
By Toby Amidor, MS, RD, CDN
Oct. 10, 2018
"MSG: You probably know it as that terrible-for-you substance in Chinese and packaged foods that many products proudly proclaim they're made without. But the truth is, MSG's bad reputation isn't deserved. In fact, studies show that the ingredient actually has nutritional benefits and adds an umami flavor to dishes.
MSG, which stands for monosodium glutamate, is simply a combination of sodium and glutamate, an amino acid that is abundant in nature and naturally present in many everyday foods like tomatoes, Parmesan cheese, mushrooms and even breast milk. The body digests the MSG seasoning and glutamates in foods the same way and cannot tell the difference between the two. So why is our understanding of the substance all off?
As a learned at a recent conference in New York City sponsored by Ajinomoto, admittedly a maker of MSG, plus my own research and knowledge as a registered dietitian, it all began with a letter to the editor of the New England Journal of Medicine in 1968 in which the author described what happened to him after eating Chinese food, including generalized weakness, palpitations and numbness in his arms. The author said that the symptoms could have been from a number of foods he ate including sodium, alcohol from the cooking wine or MSG. And yet, the letter still was enough to spur the public to associate these symptoms with a new "condition" called Chinese restaurant syndrome.
Soon enough, researchers conducted a study finding that when they injected extremely high doses of MSG directly into newborn mice's abdomens, the mice were likely to develop health issues including obesity, stunted physical development and disturbances in brain development. But despite the fact that humans aren't baby mice, nor do we consume large doses of MSG via belly injections, much the world took the results as proof that MSG is harmful. MSG was even added to the International Headache Society as a causative factor for headaches.
Fast-forward to the 1990s, and American scientists started questioning the validity of Chinese restaurant syndrome and the fear of MSG specifically in the U.S. After all, MSG can be found on many restaurant tables in China, and there were no signs of Chinese restaurant syndrome there. How could Americans be affected, yet Chinese people not be?
Over the next 30 years, American scientists conducted independent studies using validated scientific methods to better understand MSG's effects (or lack thereof). In a 1993 randomized, double-blind study published in Food Chemistry and Toxicology, for instance, researchers assigned 71 adults various amounts of MSG or a placebo over five days. Most subjects had no responses to either, and those who had been given MSG didn't experience any more "Chinese restaurant syndromes" than those who'd taken the placebo. Additional research was conducted with similar findings. Researchers concluded that Chinese restaurant syndrome isn't rooted in scientific evidence. Just this year, the International Headache Society removed MSG from its list of causative factors for headaches, and some American chefs have even started putting MSG shakers back on tables and using it in their cuisine.
Today, you can still find many brands touting "no MSG" on their labels, and suddenly embracing the ingredient may seem risky and intimidating. But if you're curious about giving it a try, I encourage it: Just a sprinkle of MSG brings out the savory deliciousness of foods and adds an umami flavor to foods like chicken broth. And, since the ingredient has two-thirds less sodium than table salt, MSG can decrease the need for salt while enhancing the flavor of the dish. Try adding just a half teaspoon of MSG to a pound of meat or four to six servings of vegetables, soup or casseroles – studies show that's enough to enhance the flavor. And after trying it myself – plain broth versus broth with a dash of MSG – I'll definitely be using it again..."
</>
dsi1
Jun 19, 2021, 3:49:21 AM6/19/21
to
On Friday, June 18, 2021 at 1:18:47 PM UTC-10, odlayo wrote:
> Jonathan Kaufman wrote an interesting book a few years ago, Hippie Food: How Back-to-the-Landers, Longhairs and Revolutionaries Changed the Way We Eat. I wouldn't want to go back to the days of Tassajara Cooking, a cookbook that epitomizes what you describe, but I think Kaufman's thesis has a lot of validity.
>
> https://www.npr.org/sections/thesalt/2018/01/23/579186110/the-far-out-history-of-how-hippie-food-spread-across-america
>
> The umami armada you mention is exclusively Asian. Nothing wrong with that! I have all that you listed and more except I'm out of hon dashi and gochujang (I tend to use these in soup weather), and I just finished my bottle of oyster sauce a week ago. I have an unopened bag of MSG. But I also have Western umami sources like Parmesan cheese, triple-concentrated tomato paste, European dried mushrooms, canned anchovies. And I can still find room for nutritional yeast. Can't have too many umami arrows in the quiver.
>
> I think I suffer from CHD. That's condiment hoarding disorder for those unfamiliar with it.
The relationship between culture and foods is an interesting subject. The hippie food movement still lives on today. It amuses me to see my daughter buying all natural, whole grain bread, non-dairy milk, non-hormone milk, no-MSG, products, probiotic products, et al. Those are the kind of products that speak to the young food shoppers. The stuff she buys is a lot different from the stuff I buy. Hippies are silly.
> Jonathan Kaufman wrote an interesting book a few years ago, Hippie Food: How Back-to-the-Landers, Longhairs and Revolutionaries Changed the Way We Eat. I wouldn't want to go back to the days of Tassajara Cooking, a cookbook that epitomizes what you describe, but I think Kaufman's thesis has a lot of validity.
>
> https://www.npr.org/sections/thesalt/2018/01/23/579186110/the-far-out-history-of-how-hippie-food-spread-across-america
>
> The umami armada you mention is exclusively Asian. Nothing wrong with that! I have all that you listed and more except I'm out of hon dashi and gochujang (I tend to use these in soup weather), and I just finished my bottle of oyster sauce a week ago. I have an unopened bag of MSG. But I also have Western umami sources like Parmesan cheese, triple-concentrated tomato paste, European dried mushrooms, canned anchovies. And I can still find room for nutritional yeast. Can't have too many umami arrows in the quiver.
>
> I think I suffer from CHD. That's condiment hoarding disorder for those unfamiliar with it.
As far as umami goes, it's tough for non-Asian cooks to produce umami-rich dishes. For Asian cooks, it's as easy as falling off a log and is a primary flavor goal. The most umami-rich American dish that I can think of is a Denver omelette, and pretty much anything with cheese in it. :)
Dave Smith
Jun 19, 2021, 4:03:56 AM6/19/21
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On Sat, 19 Jun 2021 00:49:17 -0700 (PDT), dsi1 <dsi...@yahoo.com>
wrote:
Well, that makes it pretty easy for non-Asian cooks then.
--
Bruce
wrote:
--
Bruce
dsi1
Jun 19, 2021, 4:30:21 AM6/19/21
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https://photos.app.goo.gl/rAUSQGgfcbJ29Bcu5
Cindy Hamilton
Jun 19, 2021, 4:42:49 AM6/19/21
to
a great deal of flavoring.
The most umami-rich American food I can quickly think of is pizza. Cheese,
pepperoni, tomatoes, mushrooms, etc.
Cindy Hamilton
dsi1
Jun 19, 2021, 5:56:06 AM6/19/21
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Dave Smith
Jun 19, 2021, 7:13:36 AM6/19/21
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On Sat, 19 Jun 2021 02:56:02 -0700 (PDT), dsi1 <dsi...@yahoo.com>
Maybe in the Asian climate everything ferments before people can eat
it?
--
Bruce
it?
--
Bruce
Dave Smith
Jun 19, 2021, 7:40:43 AM6/19/21
to
there slurping soy sauce and chewing MSG, when they could have Pizza,
the Umami Bomb!
--
Bruce
Sheldon Martin
Jun 19, 2021, 8:12:45 AM6/19/21
to
On Sat, 19 Jun 2021 02:56:02 -0700 (PDT), dsi1 <dsi...@yahoo.com>
cabbage is kraut, kosher dills are fermented, and many meats;
saw-seeges, and pastrami. The one ingredient I don't like about Asian
cusine is their heavy use of very hot peppers... but I like the very
hot sinus clearing Asian mustards, and westerners enjoy skull raising
horseradish, one of my favorite condiments. I think every culture is
about equal with fermented foods... Eskimos bury all sorts of meats in
the snow until it ferments/rots. Westerners consume a lot more cheese
and other fermented dairy products than Asians. I understand that
many Asians are lactose intolerant, makes me wonder if Asian women
breast feed.
Sheldon Martin
Jun 19, 2021, 8:50:16 AM6/19/21
to
myth that has been debunked, the symtoms are caused by ingesting too
much NACL in too short a time.... the same symptoms appear from eating
a large bag of potato chips. People experience the same symptoms from
eating Chinese restaurant food simply because Chinese cooks are very
heavy handed with ordinary salt... they don't keep MSG in their
kitchens because MSG costs four times the price of NACL. I use MSG at
home as a good way of reducing my salt intake. A small pinch of MSG
in a big pot of soup/stew reduces the need to add any salt.
Bryan Simmons
Jun 19, 2021, 9:40:46 AM6/19/21
to
On Saturday, June 19, 2021 at 7:50:16 AM UTC-5, Sheldon wrote:
>
> I use MSG at home as a good way of reducing my salt intake.
> A small pinch of MSG in a big pot of soup/stew reduces the
> need to add any salt.
>
You can go even further with that and add ING.
>
> I use MSG at home as a good way of reducing my salt intake.
> A small pinch of MSG in a big pot of soup/stew reduces the
> need to add any salt.
>
https://en.wikipedia.org/wiki/Disodium_ribonucleotides
>
--Bryan
Cindy Hamilton
Jun 19, 2021, 9:43:25 AM6/19/21
to
If you look hard enough, you can find somebody who is sensitive to anything.
Cindy Hamilton
jmcquown
Jun 19, 2021, 10:41:54 AM6/19/21
to
sensitivity from excessive use in Chinese restaurants. Weren't most of
the claims debunked?
Airlines stopped handing out packets of peanuts on airplanes for a few
years because of potential peanut allergies. You got a small bag of
pretzels or snack mix instead. They now serve peanuts on airplanes
again. I guess that sensitivity suddenly went away. Go figure.
Jill
Michael Trew
Jun 19, 2021, 12:31:47 PM6/19/21
to
On 6/18/2021 10:35 PM, GM wrote:
> Michael Trew wrote:
>
>> On 6/18/2021 7:20 PM, John Lorbal wrote:
>>> On Friday, June 18, 2021 at 6:02:19 PM UTC-4, dsi1 wrote:
>>>> Nutritional yeast reminds me of the terrible 60's. Macrobiotic diets, brown rice, and natural living. It was an awful time for American food. These days, I got an armada of umami weapons. Shoyu, miso, kim chee juice (!), hon dashi, furikake, gochujang, oyster sauce, fish sauce, fermented black beans, shiitake mushrooms, crispy garlic chili oil, et al. I even have MSG but I don't use it often because I got a lot choices. For cooking, I mostly rely on oyster sauce and black bean paste.
>>>
>>> I chose NY because I'm on a low sodium diet, and didn't want to add any of those sauces or MSG. It's not a 60's hippy thing.
>> Isn't MSG terrible for you?
>
>
> It is naturally - occurring in most foods (and Sheldon will tell you *especially* in breast milk). There's lots about it out there. Long story short: don't overuse it...
>
> https://www.mayoclinic.org/healthy-lifestyle/nutrition-and-healthy-eating/expert-answers/monosodium-glutamate/faq-20058196
>
> What is MSG? Is it bad for you?
> Answer From Katherine Zeratsky, R.D., L.D.
>
> "Monosodium glutamate (MSG) is a flavor enhancer commonly added to Chinese food, canned vegetables, soups and processed meats. The Food and Drug Administration (FDA) has classified MSG as a food ingredient that's "generally recognized as safe," but its use remains controversial. For this reason, when MSG is added to food, the FDA requires that it be listed on the label.
>
> MSG has been used as a food additive for decades. Over the years, the FDA has received many anecdotal reports of adverse reactions to foods containing MSG. These reactions — known as MSG symptom complex — include:
>
> Headache
> Flushing
> Sweating
> Facial pressure or tightness
> Numbness, tingling or burning in the face, neck and other areas
> Rapid, fluttering heartbeats (heart palpitations)
> Chest pain
> Nausea
> Weakness
>
> However, researchers have found no definitive evidence of a link between MSG and these symptoms. Researchers acknowledge, though, that a small percentage of people may have short-term reactions to MSG. Symptoms are usually mild and don't require treatment. The only way to prevent a reaction is to avoid foods containing MSG..."
>
> ...............................................................................................................
> Michael Trew wrote:
>
>> On 6/18/2021 7:20 PM, John Lorbal wrote:
>>> On Friday, June 18, 2021 at 6:02:19 PM UTC-4, dsi1 wrote:
>>>> Nutritional yeast reminds me of the terrible 60's. Macrobiotic diets, brown rice, and natural living. It was an awful time for American food. These days, I got an armada of umami weapons. Shoyu, miso, kim chee juice (!), hon dashi, furikake, gochujang, oyster sauce, fish sauce, fermented black beans, shiitake mushrooms, crispy garlic chili oil, et al. I even have MSG but I don't use it often because I got a lot choices. For cooking, I mostly rely on oyster sauce and black bean paste.
>>>
>>> I chose NY because I'm on a low sodium diet, and didn't want to add any of those sauces or MSG. It's not a 60's hippy thing.
>> Isn't MSG terrible for you?
>
>
> It is naturally - occurring in most foods (and Sheldon will tell you *especially* in breast milk). There's lots about it out there. Long story short: don't overuse it...
>
> https://www.mayoclinic.org/healthy-lifestyle/nutrition-and-healthy-eating/expert-answers/monosodium-glutamate/faq-20058196
>
> What is MSG? Is it bad for you?
> Answer From Katherine Zeratsky, R.D., L.D.
>
> "Monosodium glutamate (MSG) is a flavor enhancer commonly added to Chinese food, canned vegetables, soups and processed meats. The Food and Drug Administration (FDA) has classified MSG as a food ingredient that's "generally recognized as safe," but its use remains controversial. For this reason, when MSG is added to food, the FDA requires that it be listed on the label.
>
> MSG has been used as a food additive for decades. Over the years, the FDA has received many anecdotal reports of adverse reactions to foods containing MSG. These reactions — known as MSG symptom complex — include:
>
> Headache
> Flushing
> Sweating
> Facial pressure or tightness
> Numbness, tingling or burning in the face, neck and other areas
> Rapid, fluttering heartbeats (heart palpitations)
> Chest pain
> Nausea
> Weakness
>
> However, researchers have found no definitive evidence of a link between MSG and these symptoms. Researchers acknowledge, though, that a small percentage of people may have short-term reactions to MSG. Symptoms are usually mild and don't require treatment. The only way to prevent a reaction is to avoid foods containing MSG..."
>
>
> https://health.usnews.com/health-news/blogs/eat-run/articles/2018-10-10/scientists-have-known-msg-is-safe-for-decades-why-dont-most-americans
>
> Scientists Have Known MSG Is Safe for Decades. Why Don't Most Americans?
>
> The ingredient is a combo of sodium and a substance found naturally in mushrooms and Parmesan cheese.
>
> By Toby Amidor, MS, RD, CDN
> Oct. 10, 2018
>
> "MSG: You probably know it as that terrible-for-you substance in Chinese and packaged foods that many products proudly proclaim they're made without. But the truth is, MSG's bad reputation isn't deserved. In fact, studies show that the ingredient actually has nutritional benefits and adds an umami flavor to dishes.
>
> MSG, which stands for monosodium glutamate, is simply a combination of sodium and glutamate, an amino acid that is abundant in nature and naturally present in many everyday foods like tomatoes, Parmesan cheese, mushrooms and even breast milk. The body digests the MSG seasoning and glutamates in foods the same way and cannot tell the difference between the two. So why is our understanding of the substance all off?
>
> As a learned at a recent conference in New York City sponsored by Ajinomoto, admittedly a maker of MSG, plus my own research and knowledge as a registered dietitian, it all began with a letter to the editor of the New England Journal of Medicine in 1968 in which the author described what happened to him after eating Chinese food, including generalized weakness, palpitations and numbness in his arms. The author said that the symptoms could have been from a number of foods he ate including sodium, alcohol from the cooking wine or MSG. And yet, the letter still was enough to spur the public to associate these symptoms with a new "condition" called Chinese restaurant syndrome.
>
> Soon enough, researchers conducted a study finding that when they injected extremely high doses of MSG directly into newborn mice's abdomens, the mice were likely to develop health issues including obesity, stunted physical development and disturbances in brain development. But despite the fact that humans aren't baby mice, nor do we consume large doses of MSG via belly injections, much the world took the results as proof that MSG is harmful. MSG was even added to the International Headache Society as a causative factor for headaches.
>
> Fast-forward to the 1990s, and American scientists started questioning the validity of Chinese restaurant syndrome and the fear of MSG specifically in the U.S. After all, MSG can be found on many restaurant tables in China, and there were no signs of Chinese restaurant syndrome there. How could Americans be affected, yet Chinese people not be?
>
> Over the next 30 years, American scientists conducted independent studies using validated scientific methods to better understand MSG's effects (or lack thereof). In a 1993 randomized, double-blind study published in Food Chemistry and Toxicology, for instance, researchers assigned 71 adults various amounts of MSG or a placebo over five days. Most subjects had no responses to either, and those who had been given MSG didn't experience any more "Chinese restaurant syndromes" than those who'd taken the placebo. Additional research was conducted with similar findings. Researchers concluded that Chinese restaurant syndrome isn't rooted in scientific evidence. Just this year, the International Headache Society removed MSG from its list of causative factors for headaches, and some American chefs have even started putting MSG shakers back on tables and using it in their cuisine.
>
> Today, you can still find many brands touting "no MSG" on their labels, and suddenly embracing the ingredient may seem risky and intimidating. But if you're curious about giving it a try, I encourage it: Just a sprinkle of MSG brings out the savory deliciousness of foods and adds an umami flavor to foods like chicken broth. And, since the ingredient has two-thirds less sodium than table salt, MSG can decrease the need for salt while enhancing the flavor of the dish. Try adding just a half teaspoon of MSG to a pound of meat or four to six servings of vegetables, soup or casseroles – studies show that's enough to enhance the flavor. And after trying it myself – plain broth versus broth with a dash of MSG – I'll definitely be using it again..."
>
> </>
>
>
>
>
Thanks! I guess I've been influenced by the "anti MSG" establishment... lol
> https://health.usnews.com/health-news/blogs/eat-run/articles/2018-10-10/scientists-have-known-msg-is-safe-for-decades-why-dont-most-americans
>
> Scientists Have Known MSG Is Safe for Decades. Why Don't Most Americans?
>
> The ingredient is a combo of sodium and a substance found naturally in mushrooms and Parmesan cheese.
>
> By Toby Amidor, MS, RD, CDN
> Oct. 10, 2018
>
> "MSG: You probably know it as that terrible-for-you substance in Chinese and packaged foods that many products proudly proclaim they're made without. But the truth is, MSG's bad reputation isn't deserved. In fact, studies show that the ingredient actually has nutritional benefits and adds an umami flavor to dishes.
>
> MSG, which stands for monosodium glutamate, is simply a combination of sodium and glutamate, an amino acid that is abundant in nature and naturally present in many everyday foods like tomatoes, Parmesan cheese, mushrooms and even breast milk. The body digests the MSG seasoning and glutamates in foods the same way and cannot tell the difference between the two. So why is our understanding of the substance all off?
>
> As a learned at a recent conference in New York City sponsored by Ajinomoto, admittedly a maker of MSG, plus my own research and knowledge as a registered dietitian, it all began with a letter to the editor of the New England Journal of Medicine in 1968 in which the author described what happened to him after eating Chinese food, including generalized weakness, palpitations and numbness in his arms. The author said that the symptoms could have been from a number of foods he ate including sodium, alcohol from the cooking wine or MSG. And yet, the letter still was enough to spur the public to associate these symptoms with a new "condition" called Chinese restaurant syndrome.
>
> Soon enough, researchers conducted a study finding that when they injected extremely high doses of MSG directly into newborn mice's abdomens, the mice were likely to develop health issues including obesity, stunted physical development and disturbances in brain development. But despite the fact that humans aren't baby mice, nor do we consume large doses of MSG via belly injections, much the world took the results as proof that MSG is harmful. MSG was even added to the International Headache Society as a causative factor for headaches.
>
> Fast-forward to the 1990s, and American scientists started questioning the validity of Chinese restaurant syndrome and the fear of MSG specifically in the U.S. After all, MSG can be found on many restaurant tables in China, and there were no signs of Chinese restaurant syndrome there. How could Americans be affected, yet Chinese people not be?
>
> Over the next 30 years, American scientists conducted independent studies using validated scientific methods to better understand MSG's effects (or lack thereof). In a 1993 randomized, double-blind study published in Food Chemistry and Toxicology, for instance, researchers assigned 71 adults various amounts of MSG or a placebo over five days. Most subjects had no responses to either, and those who had been given MSG didn't experience any more "Chinese restaurant syndromes" than those who'd taken the placebo. Additional research was conducted with similar findings. Researchers concluded that Chinese restaurant syndrome isn't rooted in scientific evidence. Just this year, the International Headache Society removed MSG from its list of causative factors for headaches, and some American chefs have even started putting MSG shakers back on tables and using it in their cuisine.
>
> Today, you can still find many brands touting "no MSG" on their labels, and suddenly embracing the ingredient may seem risky and intimidating. But if you're curious about giving it a try, I encourage it: Just a sprinkle of MSG brings out the savory deliciousness of foods and adds an umami flavor to foods like chicken broth. And, since the ingredient has two-thirds less sodium than table salt, MSG can decrease the need for salt while enhancing the flavor of the dish. Try adding just a half teaspoon of MSG to a pound of meat or four to six servings of vegetables, soup or casseroles – studies show that's enough to enhance the flavor. And after trying it myself – plain broth versus broth with a dash of MSG – I'll definitely be using it again..."
>
> </>
>
>
>
>
Michael Trew
Jun 19, 2021, 12:33:21 PM6/19/21
to
you are allergic to, but people surprise me every day.
Cindy Hamilton
Jun 19, 2021, 12:44:38 PM6/19/21
to
On Saturday, June 19, 2021 at 12:33:21 PM UTC-4, Michael Trew wrote:
> One would think it would be easy enough to NOT consume something that
> you are allergic to, but people surprise me every day.
If you're extremely allergic, the peanut dust floating around in the plane's cabin
> One would think it would be easy enough to NOT consume something that
> you are allergic to, but people surprise me every day.
can provoke a reaction.
OTOH, if I were that allergic, I'd stay the hell off of planes.
Cindy Hamilton
Dave Smith
Jun 19, 2021, 12:55:12 PM6/19/21
to
Hank Rogers
Jun 19, 2021, 1:20:56 PM6/19/21
to
odlayo
Jun 19, 2021, 2:00:02 PM6/19/21
to
On Saturday, June 19, 2021 at 9:41:54 AM UTC-5, j_mc...@comcast.net wrote:
> On 6/19/2021 9:43 AM, Cindy Hamilton wrote:
> > On Friday, June 18, 2021 at 9:45:54 PM UTC-4, Michael Trew wrote:
> >> On 6/18/2021 7:20 PM, John Lorbal wrote:
> >>> On Friday, June 18, 2021 at 6:02:19 PM UTC-4, dsi1 wrote:
> >>>> Nutritional yeast reminds me of the terrible 60's. Macrobiotic diets, brown rice, and natural living. It was an awful time for American food. These days, I got an armada of umami weapons. Shoyu, miso, kim chee juice (!), hon dashi, furikake, gochujang, oyster sauce, fish sauce, fermented black beans, shiitake mushrooms, crispy garlic chili oil, et al. I even have MSG but I don't use it often because I got a lot choices. For cooking, I mostly rely on oyster sauce and black bean paste.
> >>>
> >>> I chose NY because I'm on a low sodium diet, and didn't want to add any of those sauces or MSG. It's not a 60's hippy thing.
> >> Isn't MSG terrible for you?
> >
> > It's lower in sodium than table salt.
> >
> > If you look hard enough, you can find somebody who is sensitive to anything.
> >
> > Cindy Hamilton
> >
> I recall some sort of allegations, perhaps 30 years ago, about MSG
> sensitivity from excessive use in Chinese restaurants. Weren't most of
> the claims debunked?
The term Chinese Restaurant Syndrome can be traced to a short letter published in the prestigious New England Journal of Medicine in 1968. We now believe this letter was at least partly a hoax (perhaps one in NEJM's tradition of comic syndrome letters). Regardless of its authenticity, it gained a lot of traction (a massive understatement). It's truly remarkable how widely this (mis)information spread, fueled in part by a catchy name and US xenophobia, though with little hard evidence.
> On 6/19/2021 9:43 AM, Cindy Hamilton wrote:
> > On Friday, June 18, 2021 at 9:45:54 PM UTC-4, Michael Trew wrote:
> >> On 6/18/2021 7:20 PM, John Lorbal wrote:
> >>> On Friday, June 18, 2021 at 6:02:19 PM UTC-4, dsi1 wrote:
> >>>> Nutritional yeast reminds me of the terrible 60's. Macrobiotic diets, brown rice, and natural living. It was an awful time for American food. These days, I got an armada of umami weapons. Shoyu, miso, kim chee juice (!), hon dashi, furikake, gochujang, oyster sauce, fish sauce, fermented black beans, shiitake mushrooms, crispy garlic chili oil, et al. I even have MSG but I don't use it often because I got a lot choices. For cooking, I mostly rely on oyster sauce and black bean paste.
> >>>
> >>> I chose NY because I'm on a low sodium diet, and didn't want to add any of those sauces or MSG. It's not a 60's hippy thing.
> >> Isn't MSG terrible for you?
> >
> > It's lower in sodium than table salt.
> >
> > If you look hard enough, you can find somebody who is sensitive to anything.
> >
> > Cindy Hamilton
> >
> I recall some sort of allegations, perhaps 30 years ago, about MSG
> sensitivity from excessive use in Chinese restaurants. Weren't most of
> the claims debunked?
For some 50 years MSG was widely regarded as a feared chemical additive, essentially a poison to be avoided as much as possible. The surprising (and confusing) story about the author of the 1968 NEJM letter, courtesy of This American Life in 2019, is a lot of fun to read or listen to.
https://www.thisamericanlife.org/668/transcript
https://www.thisamericanlife.org/668/the-long-fuse/prologue-5 (in 2 parts, from 0:00 to 19:55)
I think the medical consensus is that a small fraction of the US population is indeed sensitive to MSG to varying degrees. But the anti-MSG hysteria of the last half century was almost completely unwarranted.
Sheldon Martin
Jun 19, 2021, 2:31:33 PM6/19/21
to
On Fri, 18 Jun 2021 15:02:15 -0700 (PDT), dsi1 <dsi...@yahoo.com>
wrote:
>On Thursday, June 17, 2021 at 6:35:15 AM UTC-10, odlayo wrote:
>> On Wednesday, June 16, 2021 at 3:22:26 PM UTC-5, dsi1 wrote:
>> > On Wednesday, June 16, 2021 at 9:42:54 AM UTC-10, heinrichvons...@gmail.com wrote:
>> > > I made some chicken stock/broth/whatever a week ago. It's nice, could use a bit more oompf though. So for 2 cups of chicken vegetable soup that I made using that stock, I added about 1/2 tsp. NY. It really added some body and flavor. This stuff is healthier than store bought bouillon, little sodium etc.
>> > It's a lot easier to just add MSG. I can't say which would be tastier.
>> Nutritional yeast is an interesting ingredient. My big problem with it is remembering I have it.
>>
>> Both nutritional yeast and MSG add umami-ish depth, but the yeast adds more of its own flavor. It's often described as nutty or cheesy, but that's only an approximation. I like using it every now and then, often in vinaigrettes or in vegetable stir fries when I want a change from soy sauce.
>>
>> A NY Times article a year ago pronounced nooch has now gone mainstream, with sales increasing 20% from Feb 2019 to Feb 2020. It shouldn’t be hard to find these days. Don't miss out on the latest umami trend!
>
Smith on RFC.
Ask them, theyre here. "You can stop saying that now. Thank you."
wrote:
>On Thursday, June 17, 2021 at 6:35:15 AM UTC-10, odlayo wrote:
>> On Wednesday, June 16, 2021 at 3:22:26 PM UTC-5, dsi1 wrote:
>> > On Wednesday, June 16, 2021 at 9:42:54 AM UTC-10, heinrichvons...@gmail.com wrote:
>> > > I made some chicken stock/broth/whatever a week ago. It's nice, could use a bit more oompf though. So for 2 cups of chicken vegetable soup that I made using that stock, I added about 1/2 tsp. NY. It really added some body and flavor. This stuff is healthier than store bought bouillon, little sodium etc.
>> > It's a lot easier to just add MSG. I can't say which would be tastier.
>> Nutritional yeast is an interesting ingredient. My big problem with it is remembering I have it.
>>
>> Both nutritional yeast and MSG add umami-ish depth, but the yeast adds more of its own flavor. It's often described as nutty or cheesy, but that's only an approximation. I like using it every now and then, often in vinaigrettes or in vegetable stir fries when I want a change from soy sauce.
>>
>> A NY Times article a year ago pronounced nooch has now gone mainstream, with sales increasing 20% from Feb 2019 to Feb 2020. It shouldn’t be hard to find these days. Don't miss out on the latest umami trend!
>
>Nutritional yeast reminds me of the terrible 60's. Macrobiotic diets, brown rice, and natural living. It was an awful time for American food. These days, I got an armada of umami weapons. Shoyu, miso, kim chee juice (!), hon dashi, furikake, gochujang, oyster sauce, fish sauce, fermented black beans, shiitake mushrooms, crispy garlic chili oil, et al. I even have MSG but I don't use it often because I got a lot choices. For cooking, I mostly rely on oyster sauce and black bean paste.
I like and support 'Bruce' forging long term regulars such as Dave
Smith on RFC.
Ask them, theyre here. "You can stop saying that now. Thank you."
Sheldon Martin
Jun 19, 2021, 2:31:38 PM6/19/21
to
Sheldon Martin
Jun 19, 2021, 2:31:42 PM6/19/21
to
Sheldon Martin
Jun 19, 2021, 2:31:42 PM6/19/21
to
Sheldon Martin
Jun 19, 2021, 2:31:45 PM6/19/21
to
Sheldon Martin
Jun 19, 2021, 2:31:49 PM6/19/21
to
Gary
Jun 19, 2021, 2:45:57 PM6/19/21
to
Sheldon Martin
Jun 19, 2021, 2:46:01 PM6/19/21
to
Bryan Simmons
Jun 19, 2021, 2:47:07 PM6/19/21
to
Bryan Simmons
Jun 19, 2021, 2:47:11 PM6/19/21
to
Gary
Jun 19, 2021, 2:47:13 PM6/19/21
to
Gary
Jun 19, 2021, 2:57:51 PM6/19/21
to
Gary
Jun 19, 2021, 2:58:04 PM6/19/21
to
Gary
Jun 19, 2021, 2:58:49 PM6/19/21
to
Sheldon Martin
Jun 19, 2021, 2:58:53 PM6/19/21
to
Gary
Jun 19, 2021, 2:58:57 PM6/19/21
to
On Sat, 19 Jun 2021 21:40:34 +1000, Dave Smith <Sm...@336670.invalid>
wrote:
>On Sat, 19 Jun 2021 01:42:46 -0700 (PDT), Cindy Hamilton
><angelica...@yahoo.com> wrote:
>
>>On Saturday, June 19, 2021 at 3:49:21 AM UTC-4, dsi1 wrote:
>>> On Friday, June 18, 2021 at 1:18:47 PM UTC-10, odlayo wrote:
>>> > Jonathan Kaufman wrote an interesting book a few years ago, Hippie Food: How Back-to-the-Landers, Longhairs and Revolutionaries Changed the Way We Eat. I wouldn't want to go back to the days of Tassajara Cooking, a cookbook that epitomizes what you describe, but I think Kaufman's thesis has a lot of validity.
>>> >
>>> > https://www.npr.org/sections/thesalt/2018/01/23/579186110/the-far-out-history-of-how-hippie-food-spread-across-america
>>> >
>>> > The umami armada you mention is exclusively Asian. Nothing wrong with that! I have all that you listed and more except I'm out of hon dashi and gochujang (I tend to use these in soup weather), and I just finished my bottle of oyster sauce a week ago. I have an unopened bag of MSG. But I also have Western umami sources like Parmesan cheese, triple-concentrated tomato paste, European dried mushrooms, canned anchovies. And I can still find room for nutritional yeast. Can't have too many umami arrows in the quiver.
>>> >
>>> > I think I suffer from CHD. That's condiment hoarding disorder for those unfamiliar with it.
>>> The relationship between culture and foods is an interesting subject. The hippie food movement still lives on today. It amuses me to see my daughter buying all natural, whole grain bread, non-dairy milk, non-hormone milk, no-MSG, products, probiotic products, et al. Those are the kind of products that speak to the young food shoppers. The stuff she buys is a lot different from the stuff I buy. Hippies are silly.
>>> As far as umami goes, it's tough for non-Asian cooks to produce umami-rich dishes. For Asian cooks, it's as easy as falling off a log and is a primary flavor goal. The most umami-rich American dish that I can think of is a Denver omelette, and pretty much anything with cheese in it. :)
>>
>>Well, sure. Umami-rich Asian food developed because all that rice needs
>>a great deal of flavoring.
>>
>>The most umami-rich American food I can quickly think of is pizza. Cheese,
>>pepperoni, tomatoes, mushrooms, etc.
>
>You're right. Those Asians don't know what they're missing. They sit
>there slurping soy sauce and chewing MSG, when they could have Pizza,
>the Umami Bomb!
wrote:
>On Sat, 19 Jun 2021 01:42:46 -0700 (PDT), Cindy Hamilton
><angelica...@yahoo.com> wrote:
>
>>On Saturday, June 19, 2021 at 3:49:21 AM UTC-4, dsi1 wrote:
>>> On Friday, June 18, 2021 at 1:18:47 PM UTC-10, odlayo wrote:
>>> > Jonathan Kaufman wrote an interesting book a few years ago, Hippie Food: How Back-to-the-Landers, Longhairs and Revolutionaries Changed the Way We Eat. I wouldn't want to go back to the days of Tassajara Cooking, a cookbook that epitomizes what you describe, but I think Kaufman's thesis has a lot of validity.
>>> >
>>> > https://www.npr.org/sections/thesalt/2018/01/23/579186110/the-far-out-history-of-how-hippie-food-spread-across-america
>>> >
>>> > The umami armada you mention is exclusively Asian. Nothing wrong with that! I have all that you listed and more except I'm out of hon dashi and gochujang (I tend to use these in soup weather), and I just finished my bottle of oyster sauce a week ago. I have an unopened bag of MSG. But I also have Western umami sources like Parmesan cheese, triple-concentrated tomato paste, European dried mushrooms, canned anchovies. And I can still find room for nutritional yeast. Can't have too many umami arrows in the quiver.
>>> >
>>> > I think I suffer from CHD. That's condiment hoarding disorder for those unfamiliar with it.
>>> The relationship between culture and foods is an interesting subject. The hippie food movement still lives on today. It amuses me to see my daughter buying all natural, whole grain bread, non-dairy milk, non-hormone milk, no-MSG, products, probiotic products, et al. Those are the kind of products that speak to the young food shoppers. The stuff she buys is a lot different from the stuff I buy. Hippies are silly.
>>> As far as umami goes, it's tough for non-Asian cooks to produce umami-rich dishes. For Asian cooks, it's as easy as falling off a log and is a primary flavor goal. The most umami-rich American dish that I can think of is a Denver omelette, and pretty much anything with cheese in it. :)
>>
>>Well, sure. Umami-rich Asian food developed because all that rice needs
>>a great deal of flavoring.
>>
>>The most umami-rich American food I can quickly think of is pizza. Cheese,
>>pepperoni, tomatoes, mushrooms, etc.
>
>there slurping soy sauce and chewing MSG, when they could have Pizza,
>the Umami Bomb!
Gary
Jun 19, 2021, 2:58:58 PM6/19/21
to
On Sat, 19 Jun 2021 21:13:24 +1000, Dave Smith <Sm...@336670.invalid>
wrote:
>wrote:
>it?
wrote:
>wrote:
>
>>On Friday, June 18, 2021 at 10:42:49 PM UTC-10, Cindy Hamilton wrote:
>>> On Saturday, June 19, 2021 at 3:49:21 AM UTC-4, dsi1 wrote:
>>
>>> > The relationship between culture and foods is an interesting subject. The hippie food movement still lives on today. It amuses me to see my daughter buying all natural, whole grain bread, non-dairy milk, non-hormone milk, no-MSG, products, probiotic products, et al. Those are the kind of products that speak to the young food shoppers. The stuff she buys is a lot different from the stuff I buy. Hippies are silly.
>>> > As far as umami goes, it's tough for non-Asian cooks to produce umami-rich dishes. For Asian cooks, it's as easy as falling off a log and is a primary flavor goal. The most umami-rich American dish that I can think of is a Denver omelette, and pretty much anything with cheese in it. :)
>>> Well, sure. Umami-rich Asian food developed because all that rice needs
>>> a great deal of flavoring.
>>>
>>> The most umami-rich American food I can quickly think of is pizza. Cheese,
>>> pepperoni, tomatoes, mushrooms, etc.
>>>
>>On Friday, June 18, 2021 at 10:42:49 PM UTC-10, Cindy Hamilton wrote:
>>> On Saturday, June 19, 2021 at 3:49:21 AM UTC-4, dsi1 wrote:
>>
>>> > The relationship between culture and foods is an interesting subject. The hippie food movement still lives on today. It amuses me to see my daughter buying all natural, whole grain bread, non-dairy milk, non-hormone milk, no-MSG, products, probiotic products, et al. Those are the kind of products that speak to the young food shoppers. The stuff she buys is a lot different from the stuff I buy. Hippies are silly.
>>> > As far as umami goes, it's tough for non-Asian cooks to produce umami-rich dishes. For Asian cooks, it's as easy as falling off a log and is a primary flavor goal. The most umami-rich American dish that I can think of is a Denver omelette, and pretty much anything with cheese in it. :)
>>> Well, sure. Umami-rich Asian food developed because all that rice needs
>>> a great deal of flavoring.
>>>
>>> The most umami-rich American food I can quickly think of is pizza. Cheese,
>>> pepperoni, tomatoes, mushrooms, etc.
>>>
>>> Cindy Hamilton
>>
>>Asian cuisine relies heavily on on fermented seasonings while Western cuisine does not. The reasons for that is a mystery.
>>
>Maybe in the Asian climate everything ferments before people can eat
>>
>>Asian cuisine relies heavily on on fermented seasonings while Western cuisine does not. The reasons for that is a mystery.
>>
>it?
Sheldon Martin
Jun 19, 2021, 3:00:26 PM6/19/21
to
On Sat, 19 Jun 2021 01:42:46 -0700 (PDT), Cindy Hamilton
>> On Friday, June 18, 2021 at 1:18:47 PM UTC-10, odlayo wrote:
>> > Jonathan Kaufman wrote an interesting book a few years ago, Hippie Food: How Back-to-the-Landers, Longhairs and Revolutionaries Changed the Way We Eat. I wouldn't want to go back to the days of Tassajara Cooking, a cookbook that epitomizes what you describe, but I think Kaufman's thesis has a lot of validity.
>> >
>> > https://www.npr.org/sections/thesalt/2018/01/23/579186110/the-far-out-history-of-how-hippie-food-spread-across-america
>> >
>> > The umami armada you mention is exclusively Asian. Nothing wrong with that! I have all that you listed and more except I'm out of hon dashi and gochujang (I tend to use these in soup weather), and I just finished my bottle of oyster sauce a week ago. I have an unopened bag of MSG. But I also have Western umami sources like Parmesan cheese, triple-concentrated tomato paste, European dried mushrooms, canned anchovies. And I can still find room for nutritional yeast. Can't have too many umami arrows in the quiver.
>> >
>> > I think I suffer from CHD. That's condiment hoarding disorder for those unfamiliar with it.
>> > Jonathan Kaufman wrote an interesting book a few years ago, Hippie Food: How Back-to-the-Landers, Longhairs and Revolutionaries Changed the Way We Eat. I wouldn't want to go back to the days of Tassajara Cooking, a cookbook that epitomizes what you describe, but I think Kaufman's thesis has a lot of validity.
>> >
>> > https://www.npr.org/sections/thesalt/2018/01/23/579186110/the-far-out-history-of-how-hippie-food-spread-across-america
>> >
>> > The umami armada you mention is exclusively Asian. Nothing wrong with that! I have all that you listed and more except I'm out of hon dashi and gochujang (I tend to use these in soup weather), and I just finished my bottle of oyster sauce a week ago. I have an unopened bag of MSG. But I also have Western umami sources like Parmesan cheese, triple-concentrated tomato paste, European dried mushrooms, canned anchovies. And I can still find room for nutritional yeast. Can't have too many umami arrows in the quiver.
>> >
>> > I think I suffer from CHD. That's condiment hoarding disorder for those unfamiliar with it.
>> The relationship between culture and foods is an interesting subject. The hippie food movement still lives on today. It amuses me to see my daughter buying all natural, whole grain bread, non-dairy milk, non-hormone milk, no-MSG, products, probiotic products, et al. Those are the kind of products that speak to the young food shoppers. The stuff she buys is a lot different from the stuff I buy. Hippies are silly.
>> As far as umami goes, it's tough for non-Asian cooks to produce umami-rich dishes. For Asian cooks, it's as easy as falling off a log and is a primary flavor goal. The most umami-rich American dish that I can think of is a Denver omelette, and pretty much anything with cheese in it. :)
>
>Well, sure. Umami-rich Asian food developed because all that rice needs
>a great deal of flavoring.
>
>The most umami-rich American food I can quickly think of is pizza. Cheese,
>pepperoni, tomatoes, mushrooms, etc.
>
>Cindy Hamilton
>> As far as umami goes, it's tough for non-Asian cooks to produce umami-rich dishes. For Asian cooks, it's as easy as falling off a log and is a primary flavor goal. The most umami-rich American dish that I can think of is a Denver omelette, and pretty much anything with cheese in it. :)
>
>Well, sure. Umami-rich Asian food developed because all that rice needs
>a great deal of flavoring.
>
>The most umami-rich American food I can quickly think of is pizza. Cheese,
>pepperoni, tomatoes, mushrooms, etc.
>
>Cindy Hamilton
Sheldon Martin
Jun 19, 2021, 3:00:29 PM6/19/21
to
On Sat, 19 Jun 2021 01:30:18 -0700 (PDT), dsi1 <dsi...@yahoo.com>
wrote:
>On Friday, June 18, 2021 at 10:03:56 PM UTC-10, Dave Smith wrote:
>> On Sat, 19 Jun 2021 00:49:17 -0700 (PDT), dsi1 <dsi...@yahoo.com>
>>
>> --
>> Bruce
>
>Whenever I order American food, I always insist there's cheese on it!
>
>https://photos.app.goo.gl/rAUSQGgfcbJ29Bcu5
wrote:
>On Friday, June 18, 2021 at 10:03:56 PM UTC-10, Dave Smith wrote:
>> On Sat, 19 Jun 2021 00:49:17 -0700 (PDT), dsi1 <dsi...@yahoo.com>
>> wrote:
>> >On Friday, June 18, 2021 at 1:18:47 PM UTC-10, odlayo wrote:
>> >> Jonathan Kaufman wrote an interesting book a few years ago, Hippie Food: How Back-to-the-Landers, Longhairs and Revolutionaries Changed the Way We Eat. I wouldn't want to go back to the days of Tassajara Cooking, a cookbook that epitomizes what you describe, but I think Kaufman's thesis has a lot of validity.
>> >>
>> >> https://www.npr.org/sections/thesalt/2018/01/23/579186110/the-far-out-history-of-how-hippie-food-spread-across-america
>> >>
>> >> The umami armada you mention is exclusively Asian. Nothing wrong with that! I have all that you listed and more except I'm out of hon dashi and gochujang (I tend to use these in soup weather), and I just finished my bottle of oyster sauce a week ago. I have an unopened bag of MSG. But I also have Western umami sources like Parmesan cheese, triple-concentrated tomato paste, European dried mushrooms, canned anchovies. And I can still find room for nutritional yeast. Can't have too many umami arrows in the quiver.
>> >>
>> >> I think I suffer from CHD. That's condiment hoarding disorder for those unfamiliar with it.
>> >
>> >The relationship between culture and foods is an interesting subject. The hippie food movement still lives on today. It amuses me to see my daughter buying all natural, whole grain bread, non-dairy milk, non-hormone milk, no-MSG, products, probiotic products, et al. Those are the kind of products that speak to the young food shoppers. The stuff she buys is a lot different from the stuff I buy. Hippies are silly.
>> >As far as umami goes, it's tough for non-Asian cooks to produce umami-rich dishes. For Asian cooks, it's as easy as falling off a log and is a primary flavor goal. The most umami-rich American dish that I can think of is a Denver omelette, and pretty much anything with cheese in it. :)
>> Well, that makes it pretty easy for non-Asian cooks then.
>> >On Friday, June 18, 2021 at 1:18:47 PM UTC-10, odlayo wrote:
>> >> Jonathan Kaufman wrote an interesting book a few years ago, Hippie Food: How Back-to-the-Landers, Longhairs and Revolutionaries Changed the Way We Eat. I wouldn't want to go back to the days of Tassajara Cooking, a cookbook that epitomizes what you describe, but I think Kaufman's thesis has a lot of validity.
>> >>
>> >> https://www.npr.org/sections/thesalt/2018/01/23/579186110/the-far-out-history-of-how-hippie-food-spread-across-america
>> >>
>> >> The umami armada you mention is exclusively Asian. Nothing wrong with that! I have all that you listed and more except I'm out of hon dashi and gochujang (I tend to use these in soup weather), and I just finished my bottle of oyster sauce a week ago. I have an unopened bag of MSG. But I also have Western umami sources like Parmesan cheese, triple-concentrated tomato paste, European dried mushrooms, canned anchovies. And I can still find room for nutritional yeast. Can't have too many umami arrows in the quiver.
>> >>
>> >> I think I suffer from CHD. That's condiment hoarding disorder for those unfamiliar with it.
>> >
>> >The relationship between culture and foods is an interesting subject. The hippie food movement still lives on today. It amuses me to see my daughter buying all natural, whole grain bread, non-dairy milk, non-hormone milk, no-MSG, products, probiotic products, et al. Those are the kind of products that speak to the young food shoppers. The stuff she buys is a lot different from the stuff I buy. Hippies are silly.
>> >As far as umami goes, it's tough for non-Asian cooks to produce umami-rich dishes. For Asian cooks, it's as easy as falling off a log and is a primary flavor goal. The most umami-rich American dish that I can think of is a Denver omelette, and pretty much anything with cheese in it. :)
>>
>> --
>> Bruce
>
>Whenever I order American food, I always insist there's cheese on it!
>
>https://photos.app.goo.gl/rAUSQGgfcbJ29Bcu5
dsi1
Jun 19, 2021, 3:00:48 PM6/19/21
to
On Sat, 19 Jun 2021 08:12:38 -0400, Sheldon Martin <penm...@aol.com>
wrote:
>On Sat, 19 Jun 2021 02:56:02 -0700 (PDT), dsi1 <dsi...@yahoo.com>
>wrote:
>
>>On Friday, June 18, 2021 at 10:42:49 PM UTC-10, Cindy Hamilton wrote:
>>> On Saturday, June 19, 2021 at 3:49:21 AM UTC-4, dsi1 wrote:
>>> > On Friday, June 18, 2021 at 1:18:47 PM UTC-10, odlayo wrote:
>>> > > Jonathan Kaufman wrote an interesting book a few years ago, Hippie Food: How Back-to-the-Landers, Longhairs and Revolutionaries Changed the Way We Eat. I wouldn't want to go back to the days of Tassajara Cooking, a cookbook that epitomizes what you describe, but I think Kaufman's thesis has a lot of validity.
>>> > >
>>> > > https://www.npr.org/sections/thesalt/2018/01/23/579186110/the-far-out-history-of-how-hippie-food-spread-across-america
>>> > >
>>> > > The umami armada you mention is exclusively Asian. Nothing wrong with that! I have all that you listed and more except I'm out of hon dashi and gochujang (I tend to use these in soup weather), and I just finished my bottle of oyster sauce a week ago. I have an unopened bag of MSG. But I also have Western umami sources like Parmesan cheese, triple-concentrated tomato paste, European dried mushrooms, canned anchovies. And I can still find room for nutritional yeast. Can't have too many umami arrows in the quiver.
>>> > >
>>> > > I think I suffer from CHD. That's condiment hoarding disorder for those unfamiliar with it.
>>> > The relationship between culture and foods is an interesting subject. The hippie food movement still lives on today. It amuses me to see my daughter buying all natural, whole grain bread, non-dairy milk, non-hormone milk, no-MSG, products, probiotic products, et al. Those are the kind of products that speak to the young food shoppers. The stuff she buys is a lot different from the stuff I buy. Hippies are silly.
>>> > As far as umami goes, it's tough for non-Asian cooks to produce umami-rich dishes. For Asian cooks, it's as easy as falling off a log and is a primary flavor goal. The most umami-rich American dish that I can think of is a Denver omelette, and pretty much anything with cheese in it. :)
>>> > On Friday, June 18, 2021 at 1:18:47 PM UTC-10, odlayo wrote:
>>> > > Jonathan Kaufman wrote an interesting book a few years ago, Hippie Food: How Back-to-the-Landers, Longhairs and Revolutionaries Changed the Way We Eat. I wouldn't want to go back to the days of Tassajara Cooking, a cookbook that epitomizes what you describe, but I think Kaufman's thesis has a lot of validity.
>>> > >
>>> > > https://www.npr.org/sections/thesalt/2018/01/23/579186110/the-far-out-history-of-how-hippie-food-spread-across-america
>>> > >
>>> > > The umami armada you mention is exclusively Asian. Nothing wrong with that! I have all that you listed and more except I'm out of hon dashi and gochujang (I tend to use these in soup weather), and I just finished my bottle of oyster sauce a week ago. I have an unopened bag of MSG. But I also have Western umami sources like Parmesan cheese, triple-concentrated tomato paste, European dried mushrooms, canned anchovies. And I can still find room for nutritional yeast. Can't have too many umami arrows in the quiver.
>>> > >
>>> > > I think I suffer from CHD. That's condiment hoarding disorder for those unfamiliar with it.
>>> > The relationship between culture and foods is an interesting subject. The hippie food movement still lives on today. It amuses me to see my daughter buying all natural, whole grain bread, non-dairy milk, non-hormone milk, no-MSG, products, probiotic products, et al. Those are the kind of products that speak to the young food shoppers. The stuff she buys is a lot different from the stuff I buy. Hippies are silly.
>>> > As far as umami goes, it's tough for non-Asian cooks to produce umami-rich dishes. For Asian cooks, it's as easy as falling off a log and is a primary flavor goal. The most umami-rich American dish that I can think of is a Denver omelette, and pretty much anything with cheese in it. :)
>>> Well, sure. Umami-rich Asian food developed because all that rice needs
>>> a great deal of flavoring.
>>>
>>> The most umami-rich American food I can quickly think of is pizza. Cheese,
>>> pepperoni, tomatoes, mushrooms, etc.
>>>
>>> Cindy Hamilton
>>
>>> a great deal of flavoring.
>>>
>>> The most umami-rich American food I can quickly think of is pizza. Cheese,
>>> pepperoni, tomatoes, mushrooms, etc.
>>>
>>> Cindy Hamilton
>>
>>Asian cuisine relies heavily on on fermented seasonings while Western cuisine does not. The reasons for that is a mystery.
>
>
>Westerners simply have different names for the same foods; fermented
>cabbage is kraut, kosher dills are fermented, and many meats;
>saw-seeges, and pastrami. The one ingredient I don't like about Asian
>cusine is their heavy use of very hot peppers... but I like the very
>hot sinus clearing Asian mustards, and westerners enjoy skull raising
>horseradish, one of my favorite condiments. I think every culture is
>about equal with fermented foods... Eskimos bury all sorts of meats in
>the snow until it ferments/rots. Westerners consume a lot more cheese
>and other fermented dairy products than Asians. I understand that
>many Asians are lactose intolerant, makes me wonder if Asian women
>breast feed.
>cabbage is kraut, kosher dills are fermented, and many meats;
>saw-seeges, and pastrami. The one ingredient I don't like about Asian
>cusine is their heavy use of very hot peppers... but I like the very
>hot sinus clearing Asian mustards, and westerners enjoy skull raising
>horseradish, one of my favorite condiments. I think every culture is
>about equal with fermented foods... Eskimos bury all sorts of meats in
>the snow until it ferments/rots. Westerners consume a lot more cheese
>and other fermented dairy products than Asians. I understand that
>many Asians are lactose intolerant, makes me wonder if Asian women
>breast feed.
dsi1
Jun 19, 2021, 3:10:38 PM6/19/21
to
On Sat, 19 Jun 2021 01:30:18 -0700 (PDT), dsi1 <dsi...@yahoo.com>
wrote:
>On Friday, June 18, 2021 at 10:03:56 PM UTC-10, Dave Smith wrote:
wrote:
>On Friday, June 18, 2021 at 10:03:56 PM UTC-10, Dave Smith wrote:
>> On Sat, 19 Jun 2021 00:49:17 -0700 (PDT), dsi1 <dsi...@yahoo.com>
>> wrote:
>> >On Friday, June 18, 2021 at 1:18:47 PM UTC-10, odlayo wrote:
>> >> Jonathan Kaufman wrote an interesting book a few years ago, Hippie Food: How Back-to-the-Landers, Longhairs and Revolutionaries Changed the Way We Eat. I wouldn't want to go back to the days of Tassajara Cooking, a cookbook that epitomizes what you describe, but I think Kaufman's thesis has a lot of validity.
>> >>
>> >> https://www.npr.org/sections/thesalt/2018/01/23/579186110/the-far-out-history-of-how-hippie-food-spread-across-america
>> >>
>> >> The umami armada you mention is exclusively Asian. Nothing wrong with that! I have all that you listed and more except I'm out of hon dashi and gochujang (I tend to use these in soup weather), and I just finished my bottle of oyster sauce a week ago. I have an unopened bag of MSG. But I also have Western umami sources like Parmesan cheese, triple-concentrated tomato paste, European dried mushrooms, canned anchovies. And I can still find room for nutritional yeast. Can't have too many umami arrows in the quiver.
>> >>
>> >> I think I suffer from CHD. That's condiment hoarding disorder for those unfamiliar with it.
>> >
>> >The relationship between culture and foods is an interesting subject. The hippie food movement still lives on today. It amuses me to see my daughter buying all natural, whole grain bread, non-dairy milk, non-hormone milk, no-MSG, products, probiotic products, et al. Those are the kind of products that speak to the young food shoppers. The stuff she buys is a lot different from the stuff I buy. Hippies are silly.
>> >As far as umami goes, it's tough for non-Asian cooks to produce umami-rich dishes. For Asian cooks, it's as easy as falling off a log and is a primary flavor goal. The most umami-rich American dish that I can think of is a Denver omelette, and pretty much anything with cheese in it. :)
>> wrote:
>> >On Friday, June 18, 2021 at 1:18:47 PM UTC-10, odlayo wrote:
>> >> Jonathan Kaufman wrote an interesting book a few years ago, Hippie Food: How Back-to-the-Landers, Longhairs and Revolutionaries Changed the Way We Eat. I wouldn't want to go back to the days of Tassajara Cooking, a cookbook that epitomizes what you describe, but I think Kaufman's thesis has a lot of validity.
>> >>
>> >> https://www.npr.org/sections/thesalt/2018/01/23/579186110/the-far-out-history-of-how-hippie-food-spread-across-america
>> >>
>> >> The umami armada you mention is exclusively Asian. Nothing wrong with that! I have all that you listed and more except I'm out of hon dashi and gochujang (I tend to use these in soup weather), and I just finished my bottle of oyster sauce a week ago. I have an unopened bag of MSG. But I also have Western umami sources like Parmesan cheese, triple-concentrated tomato paste, European dried mushrooms, canned anchovies. And I can still find room for nutritional yeast. Can't have too many umami arrows in the quiver.
>> >>
>> >> I think I suffer from CHD. That's condiment hoarding disorder for those unfamiliar with it.
>> >
>> >The relationship between culture and foods is an interesting subject. The hippie food movement still lives on today. It amuses me to see my daughter buying all natural, whole grain bread, non-dairy milk, non-hormone milk, no-MSG, products, probiotic products, et al. Those are the kind of products that speak to the young food shoppers. The stuff she buys is a lot different from the stuff I buy. Hippies are silly.
>> >As far as umami goes, it's tough for non-Asian cooks to produce umami-rich dishes. For Asian cooks, it's as easy as falling off a log and is a primary flavor goal. The most umami-rich American dish that I can think of is a Denver omelette, and pretty much anything with cheese in it. :)
>> Well, that makes it pretty easy for non-Asian cooks then.
>>
>> --
>> Bruce
>
>Whenever I order American food, I always insist there's cheese on it!
>
>https://photos.app.goo.gl/rAUSQGgfcbJ29Bcu5
>>
>> --
>> Bruce
>
>Whenever I order American food, I always insist there's cheese on it!
>
>https://photos.app.goo.gl/rAUSQGgfcbJ29Bcu5
Gary
Jun 19, 2021, 3:20:39 PM6/19/21
to
On Sat, 19 Jun 2021 18:03:46 +1000, Dave Smith <Sm...@336670.invalid>
wrote:
>On Sat, 19 Jun 2021 00:49:17 -0700 (PDT), dsi1 <dsi...@yahoo.com>
>wrote:
>
>>On Friday, June 18, 2021 at 1:18:47 PM UTC-10, odlayo wrote:
>>> Jonathan Kaufman wrote an interesting book a few years ago, Hippie Food: How Back-to-the-Landers, Longhairs and Revolutionaries Changed the Way We Eat. I wouldn't want to go back to the days of Tassajara Cooking, a cookbook that epitomizes what you describe, but I think Kaufman's thesis has a lot of validity.
>>>
>>> https://www.npr.org/sections/thesalt/2018/01/23/579186110/the-far-out-history-of-how-hippie-food-spread-across-america
>>>
>>> The umami armada you mention is exclusively Asian. Nothing wrong with that! I have all that you listed and more except I'm out of hon dashi and gochujang (I tend to use these in soup weather), and I just finished my bottle of oyster sauce a week ago. I have an unopened bag of MSG. But I also have Western umami sources like Parmesan cheese, triple-concentrated tomato paste, European dried mushrooms, canned anchovies. And I can still find room for nutritional yeast. Can't have too many umami arrows in the quiver.
>>>
>>> I think I suffer from CHD. That's condiment hoarding disorder for those unfamiliar with it.
>>
>>The relationship between culture and foods is an interesting subject. The hippie food movement still lives on today. It amuses me to see my daughter buying all natural, whole grain bread, non-dairy milk, non-hormone milk, no-MSG, products, probiotic products, et al. Those are the kind of products that speak to the young food shoppers. The stuff she buys is a lot different from the stuff I buy. Hippies are silly.
>>As far as umami goes, it's tough for non-Asian cooks to produce umami-rich dishes. For Asian cooks, it's as easy as falling off a log and is a primary flavor goal. The most umami-rich American dish that I can think of is a Denver omelette, and pretty much anything with cheese in it. :)
>
>Well, that makes it pretty easy for non-Asian cooks then.
>On Sat, 19 Jun 2021 00:49:17 -0700 (PDT), dsi1 <dsi...@yahoo.com>
>wrote:
>
>>On Friday, June 18, 2021 at 1:18:47 PM UTC-10, odlayo wrote:
>>> Jonathan Kaufman wrote an interesting book a few years ago, Hippie Food: How Back-to-the-Landers, Longhairs and Revolutionaries Changed the Way We Eat. I wouldn't want to go back to the days of Tassajara Cooking, a cookbook that epitomizes what you describe, but I think Kaufman's thesis has a lot of validity.
>>>
>>> https://www.npr.org/sections/thesalt/2018/01/23/579186110/the-far-out-history-of-how-hippie-food-spread-across-america
>>>
>>> The umami armada you mention is exclusively Asian. Nothing wrong with that! I have all that you listed and more except I'm out of hon dashi and gochujang (I tend to use these in soup weather), and I just finished my bottle of oyster sauce a week ago. I have an unopened bag of MSG. But I also have Western umami sources like Parmesan cheese, triple-concentrated tomato paste, European dried mushrooms, canned anchovies. And I can still find room for nutritional yeast. Can't have too many umami arrows in the quiver.
>>>
>>> I think I suffer from CHD. That's condiment hoarding disorder for those unfamiliar with it.
>>
>>The relationship between culture and foods is an interesting subject. The hippie food movement still lives on today. It amuses me to see my daughter buying all natural, whole grain bread, non-dairy milk, non-hormone milk, no-MSG, products, probiotic products, et al. Those are the kind of products that speak to the young food shoppers. The stuff she buys is a lot different from the stuff I buy. Hippies are silly.
>>As far as umami goes, it's tough for non-Asian cooks to produce umami-rich dishes. For Asian cooks, it's as easy as falling off a log and is a primary flavor goal. The most umami-rich American dish that I can think of is a Denver omelette, and pretty much anything with cheese in it. :)
>
>Well, that makes it pretty easy for non-Asian cooks then.
Bryan Simmons
Jun 19, 2021, 3:20:45 PM6/19/21
to
Bryan Simmons
Jun 19, 2021, 3:20:49 PM6/19/21
to
On Fri, 18 Jun 2021 21:45:55 -0400, Michael Trew <mt99...@ymail.com>
wrote:
>On 6/18/2021 7:20 PM, John Lorbal wrote:
>> On Friday, June 18, 2021 at 6:02:19 PM UTC-4, dsi1 wrote:
>>> Nutritional yeast reminds me of the terrible 60's. Macrobiotic diets, brown rice, and natural living. It was an awful time for American food. These days, I got an armada of umami weapons. Shoyu, miso, kim chee juice (!), hon dashi, furikake, gochujang, oyster sauce, fish sauce, fermented black beans, shiitake mushrooms, crispy garlic chili oil, et al. I even have MSG but I don't use it often because I got a lot choices. For cooking, I mostly rely on oyster sauce and black bean paste.
>>
>> I chose NY because I'm on a low sodium diet, and didn't want to add any of those sauces or MSG. It's not a 60's hippy thing.
>
>Isn't MSG terrible for you?
>On 6/18/2021 7:20 PM, John Lorbal wrote:
>> On Friday, June 18, 2021 at 6:02:19 PM UTC-4, dsi1 wrote:
>>> Nutritional yeast reminds me of the terrible 60's. Macrobiotic diets, brown rice, and natural living. It was an awful time for American food. These days, I got an armada of umami weapons. Shoyu, miso, kim chee juice (!), hon dashi, furikake, gochujang, oyster sauce, fish sauce, fermented black beans, shiitake mushrooms, crispy garlic chili oil, et al. I even have MSG but I don't use it often because I got a lot choices. For cooking, I mostly rely on oyster sauce and black bean paste.
>>
>> I chose NY because I'm on a low sodium diet, and didn't want to add any of those sauces or MSG. It's not a 60's hippy thing.
>
>Isn't MSG terrible for you?
Sheldon Martin
Jun 19, 2021, 3:20:54 PM6/19/21
to
On Fri, 18 Jun 2021 16:18:44 -0700 (PDT), odlayo <odl...@gmail.com>
wrote:
>On Friday, June 18, 2021 at 5:02:19 PM UTC-5, dsi1 wrote:
>> Nutritional yeast reminds me of the terrible 60's. Macrobiotic diets, brown rice, and natural living. It was an awful time for American food. These days, I got an armada of umami weapons. Shoyu, miso, kim chee juice (!), hon dashi, furikake, gochujang, oyster sauce, fish sauce, fermented black beans, shiitake mushrooms, crispy garlic chili oil, et al. I even have MSG but I don't use it often because I got a lot choices. For cooking, I mostly rely on oyster sauce and black bean paste.
>
wrote:
>On Friday, June 18, 2021 at 5:02:19 PM UTC-5, dsi1 wrote:
>> Nutritional yeast reminds me of the terrible 60's. Macrobiotic diets, brown rice, and natural living. It was an awful time for American food. These days, I got an armada of umami weapons. Shoyu, miso, kim chee juice (!), hon dashi, furikake, gochujang, oyster sauce, fish sauce, fermented black beans, shiitake mushrooms, crispy garlic chili oil, et al. I even have MSG but I don't use it often because I got a lot choices. For cooking, I mostly rely on oyster sauce and black bean paste.
>
>Jonathan Kaufman wrote an interesting book a few years ago, Hippie Food: How Back-to-the-Landers, Longhairs and Revolutionaries Changed the Way We Eat. I wouldn't want to go back to the days of Tassajara Cooking, a cookbook that epitomizes what you describe, but I think Kaufman's thesis has a lot of validity.
>
>https://www.npr.org/sections/thesalt/2018/01/23/579186110/the-far-out-history-of-how-hippie-food-spread-across-america
>
>The umami armada you mention is exclusively Asian. Nothing wrong with that! I have all that you listed and more except I'm out of hon dashi and gochujang (I tend to use these in soup weather), and I just finished my bottle of oyster sauce a week ago. I have an unopened bag of MSG. But I also have Western umami sources like Parmesan cheese, triple-concentrated tomato paste, European dried mushrooms, canned anchovies. And I can still find room for nutritional yeast. Can't have too many umami arrows in the quiver.
>
>I think I suffer from CHD. That's condiment hoarding disorder for those unfamiliar with it.
>
>https://www.npr.org/sections/thesalt/2018/01/23/579186110/the-far-out-history-of-how-hippie-food-spread-across-america
>
>The umami armada you mention is exclusively Asian. Nothing wrong with that! I have all that you listed and more except I'm out of hon dashi and gochujang (I tend to use these in soup weather), and I just finished my bottle of oyster sauce a week ago. I have an unopened bag of MSG. But I also have Western umami sources like Parmesan cheese, triple-concentrated tomato paste, European dried mushrooms, canned anchovies. And I can still find room for nutritional yeast. Can't have too many umami arrows in the quiver.
>
>I think I suffer from CHD. That's condiment hoarding disorder for those unfamiliar with it.
Hank Rogers
Jun 19, 2021, 3:49:13 PM6/19/21
to
odlayo wrote:
> On Saturday, June 19, 2021 at 9:41:54 AM UTC-5, j_mc...@comcast.net wrote:
>> On 6/19/2021 9:43 AM, Cindy Hamilton wrote:
a covid vaccine.
> On Saturday, June 19, 2021 at 9:41:54 AM UTC-5, j_mc...@comcast.net wrote:
>> On 6/19/2021 9:43 AM, Cindy Hamilton wrote:
>>> On Friday, June 18, 2021 at 9:45:54 PM UTC-4, Michael Trew wrote:
>>>> On 6/18/2021 7:20 PM, John Lorbal wrote:
>>>> On 6/18/2021 7:20 PM, John Lorbal wrote:
>>>>> On Friday, June 18, 2021 at 6:02:19 PM UTC-4, dsi1 wrote:
>>>>>> Nutritional yeast reminds me of the terrible 60's. Macrobiotic diets, brown rice, and natural living. It was an awful time for American food. These days, I got an armada of umami weapons. Shoyu, miso, kim chee juice (!), hon dashi, furikake, gochujang, oyster sauce, fish sauce, fermented black beans, shiitake mushrooms, crispy garlic chili oil, et al. I even have MSG but I don't use it often because I got a lot choices. For cooking, I mostly rely on oyster sauce and black bean paste.
>>>>>
>>>>>> Nutritional yeast reminds me of the terrible 60's. Macrobiotic diets, brown rice, and natural living. It was an awful time for American food. These days, I got an armada of umami weapons. Shoyu, miso, kim chee juice (!), hon dashi, furikake, gochujang, oyster sauce, fish sauce, fermented black beans, shiitake mushrooms, crispy garlic chili oil, et al. I even have MSG but I don't use it often because I got a lot choices. For cooking, I mostly rely on oyster sauce and black bean paste.
>>>>>
>>>>> I chose NY because I'm on a low sodium diet, and didn't want to add any of those sauces or MSG. It's not a 60's hippy thing.
>>>> Isn't MSG terrible for you?
>>>
>>>> Isn't MSG terrible for you?
>>>
>>> It's lower in sodium than table salt.
>>>
>>> If you look hard enough, you can find somebody who is sensitive to anything.
>>>
>>> Cindy Hamilton
>>>
>>>
>>> If you look hard enough, you can find somebody who is sensitive to anything.
>>>
>>> Cindy Hamilton
>>>
>> I recall some sort of allegations, perhaps 30 years ago, about MSG
>> sensitivity from excessive use in Chinese restaurants. Weren't most of
>> the claims debunked?
>
>> sensitivity from excessive use in Chinese restaurants. Weren't most of
>> the claims debunked?
>
> The term Chinese Restaurant Syndrome can be traced to a short letter published in the prestigious New England Journal of Medicine in 1968. We now believe this letter was at least partly a hoax (perhaps one in NEJM's tradition of comic syndrome letters). Regardless of its authenticity, it gained a lot of traction (a massive understatement). It's truly remarkable how widely this (mis)information spread, fueled in part by a catchy name and US xenophobia, though with little hard evidence.
>
> For some 50 years MSG was widely regarded as a feared chemical additive, essentially a poison to be avoided as much as possible. The surprising (and confusing) story about the author of the 1968 NEJM letter, courtesy of This American Life in 2019, is a lot of fun to read or listen to.
>
> https://www.thisamericanlife.org/668/transcript
>
> https://www.thisamericanlife.org/668/the-long-fuse/prologue-5 (in 2 parts, from 0:00 to 19:55)
>
> I think the medical consensus is that a small fraction of the US population is indeed sensitive to MSG to varying degrees. But the anti-MSG hysteria of the last half century was almost completely unwarranted.
>
And they are probably the same damn people that *still* won't take
>
> For some 50 years MSG was widely regarded as a feared chemical additive, essentially a poison to be avoided as much as possible. The surprising (and confusing) story about the author of the 1968 NEJM letter, courtesy of This American Life in 2019, is a lot of fun to read or listen to.
>
> https://www.thisamericanlife.org/668/transcript
>
> https://www.thisamericanlife.org/668/the-long-fuse/prologue-5 (in 2 parts, from 0:00 to 19:55)
>
> I think the medical consensus is that a small fraction of the US population is indeed sensitive to MSG to varying degrees. But the anti-MSG hysteria of the last half century was almost completely unwarranted.
>
a covid vaccine.
Hank Rogers
Jun 19, 2021, 3:59:21 PM6/19/21
to
almost as poisonous as chemical plant wastewater.
All kinds of shit was heavily advertised and marketed, like "egg
beaters", and "I can't believe this shit ain't butter".
Bryan Simmons
Jun 19, 2021, 3:59:56 PM6/19/21
to
can put a microchip into all Americans that will make us love Xi
Jinping and become allergic to guns.
>
--Bryan
dsi1
Jun 19, 2021, 4:02:22 PM6/19/21
to
On Saturday, June 19, 2021 at 8:00:02 AM UTC-10, odlayo wrote:
> The term Chinese Restaurant Syndrome can be traced to a short letter published in the prestigious New England Journal of Medicine in 1968. We now believe this letter was at least partly a hoax (perhaps one in NEJM's tradition of comic syndrome letters). Regardless of its authenticity, it gained a lot of traction (a massive understatement). It's truly remarkable how widely this (mis)information spread, fueled in part by a catchy name and US xenophobia, though with little hard evidence.
>
> For some 50 years MSG was widely regarded as a feared chemical additive, essentially a poison to be avoided as much as possible. The surprising (and confusing) story about the author of the 1968 NEJM letter, courtesy of This American Life in 2019, is a lot of fun to read or listen to.
>
> https://www.thisamericanlife.org/668/transcript
>
> https://www.thisamericanlife.org/668/the-long-fuse/prologue-5 (in 2 parts, from 0:00 to 19:55)
>
> I think the medical consensus is that a small fraction of the US population is indeed sensitive to MSG to varying degrees. But the anti-MSG hysteria of the last half century was almost completely unwarranted.
My guess is the MSG thing blew up when Reader's Digest published an article about the dangers of MSG. It really shook up RD readers. Those old farts get alarmed way too easy!
> The term Chinese Restaurant Syndrome can be traced to a short letter published in the prestigious New England Journal of Medicine in 1968. We now believe this letter was at least partly a hoax (perhaps one in NEJM's tradition of comic syndrome letters). Regardless of its authenticity, it gained a lot of traction (a massive understatement). It's truly remarkable how widely this (mis)information spread, fueled in part by a catchy name and US xenophobia, though with little hard evidence.
>
> For some 50 years MSG was widely regarded as a feared chemical additive, essentially a poison to be avoided as much as possible. The surprising (and confusing) story about the author of the 1968 NEJM letter, courtesy of This American Life in 2019, is a lot of fun to read or listen to.
>
> https://www.thisamericanlife.org/668/transcript
>
> https://www.thisamericanlife.org/668/the-long-fuse/prologue-5 (in 2 parts, from 0:00 to 19:55)
>
> I think the medical consensus is that a small fraction of the US population is indeed sensitive to MSG to varying degrees. But the anti-MSG hysteria of the last half century was almost completely unwarranted.
I think we can also credit RD for the existence/proliferation of zombie culture. They published and article on a horrible little movie called "The Night of the Living Dead." They described why it was such a nasty movie which probably was the finest promotion any low budget horror movie could ever hope for. And the rest is history. :)
itsjoan...@webtv.net
Jun 19, 2021, 4:14:35 PM6/19/21
to
On Saturday, June 19, 2021 at 2:59:21 PM UTC-5, Hank Rogers wrote:
>
> Forgot to mention ... In the 1970's eggs and butter were considered
> almost as poisonous as chemical plant wastewater.
>
> All kinds of shit was heavily advertised and marketed, like "egg
> beaters", and "I can't believe this shit ain't butter".
>
And they STILL sell that fake garbage touting it to taste like butter.
>
> Forgot to mention ... In the 1970's eggs and butter were considered
> almost as poisonous as chemical plant wastewater.
>
> All kinds of shit was heavily advertised and marketed, like "egg
> beaters", and "I can't believe this shit ain't butter".
>
I tried it and wondered how in the world they were able to foist that off
onto the American consumer.
Dave Smith
Jun 19, 2021, 4:18:50 PM6/19/21
to
itsjoan...@webtv.net wrote:
> On Saturday, June 19, 2021 at 2:59:21 PM UTC-5, Hank Rogers wrote:
> >
> > Forgot to mention ... In the 1970's eggs and butter were considered
> > almost as poisonous as chemical plant wastewater.
A huge exaggeration by Assman Hank.
> On Saturday, June 19, 2021 at 2:59:21 PM UTC-5, Hank Rogers wrote:
> >
> > Forgot to mention ... In the 1970's eggs and butter were considered
> > almost as poisonous as chemical plant wastewater.
> > All kinds of shit was heavily advertised and marketed, like "egg
> > beaters", and "I can't believe this shit ain't butter".
> >
> And they STILL sell that fake garbage touting it to taste like butter.
> I tried it and wondered how in the world they were able to foist that
> off onto the American consumer.
why not fake butter? Many things consumers eat are fake.
--
Bruce
Bryan Simmons
Jun 19, 2021, 4:30:42 PM6/19/21
to
https://www.aquaculturealliance.org/advocate/hydrolyzed-fish-alternative-ingredient-for-aquafeeds/
>
--Bryan
Dave Smith
Jun 19, 2021, 4:42:45 PM6/19/21
to
a moment of enlightenment weeks ago?
>
--
Bruce
Hank Rogers
Jun 19, 2021, 5:10:49 PM6/19/21
to
... I'll let you have a whiff. If you lick my ass, I might even
fart in your face.
You'll finally ejaculate. kuth will get off too.
Leonard Blaisdell
Jun 19, 2021, 5:13:36 PM6/19/21
to
On 2021-06-19, dsi1 <dsi...@yahoo.com> wrote:
> Whenever I order American food, I always insist there's cheese on it!
About twenty years ago, I posted to this group, "as rare as a Chinese
> Whenever I order American food, I always insist there's cheese on it!
cheese shop". I was belittled. Was I wrong?
leo
Dave Smith
Jun 19, 2021, 5:16:52 PM6/19/21
to
--
Bruce
Hank Rogers
Jun 19, 2021, 5:17:04 PM6/19/21
to
in the church of facts. And we can still keep our UZIs.
Leonard Blaisdell
Jun 19, 2021, 5:28:15 PM6/19/21
to
On 2021-06-19, jmcquown <j_mc...@comcast.net> wrote:
> Airlines stopped handing out packets of peanuts on airplanes for a few
> years because of potential peanut allergies. You got a small bag of
> pretzels or snack mix instead. They now serve peanuts on airplanes
> again. I guess that sensitivity suddenly went away. Go figure.
Isn't it astounding how poorly researched and highly promoted "science"
can affect a society?
leo
> Airlines stopped handing out packets of peanuts on airplanes for a few
> years because of potential peanut allergies. You got a small bag of
> pretzels or snack mix instead. They now serve peanuts on airplanes
> again. I guess that sensitivity suddenly went away. Go figure.
Isn't it astounding how poorly researched and highly promoted "science"
can affect a society?
leo
Ed Pawlowski
Jun 19, 2021, 5:30:34 PM6/19/21
to
condition. Next time we had a meal together they were back to butter.
Went to the store Thursday and treated myself to Kerrygold. $8.99 for
17.6 ounces (500g), but I'm worth it!
Dave Smith
Jun 19, 2021, 5:40:46 PM6/19/21
to
precautions and chide people with that "follow the science" line and the
science keeps changing. Look at the recent decisions about changing
combinations of vaccine. It is more confusing than the earlier advice
about the importance of wearing a mask.
Dave Smith
Jun 19, 2021, 5:43:31 PM6/19/21
to
good in Denmark and in Germany. I had used a spread from a bowl on a
roll at a breakfast buffet in Bavaria and used my rusty Germany to ask
the server what it was. It was butter It was way better than any butter
I had ever had before.
Dave Smith
Jun 19, 2021, 5:45:30 PM6/19/21
to
--
Bruce
Dave Smith
Jun 19, 2021, 5:48:22 PM6/19/21
to
--
Bruce
Dave Smith
Jun 19, 2021, 5:51:25 PM6/19/21
to
understand it from the get go and to never change their mind about
anything as they get more data? Do you want your scientists to say the
exact same things as they said in March 2020? All y'all are so dense!
--
Bruce
Dave Smith
Jun 19, 2021, 5:52:52 PM6/19/21
to
--
Bruce
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