--------------- FIDO MESSAGE AREA==> TOPIC: 189 COOKING Ref: FA100368 Date: 05/21/98 From: HEIKO EBELING Time: 09:37pm \/To: DUC TRAN (Read 0 times) Subj: The dreaded MSG Hello Duc, DT> I was wondering how MSG is produced, why it's produced, what DT> it adds to dishes,and the health effects of MSG. According to Harold McGee's indispensable book "On Food And Cooking", MSG is nowadays made by a fermentation process which utilises bacterium that synthesizes and excretes MSG when fed an excess of ammonium ions. So, basically, you're eating bacteria shit. The Encyclopedia Britannica says that, in Japan (the world's biggest producer) it is made from bean protein, in the U.S. it's made from ceareal protein gluten, obtained chiefly from wheat and from sugar beets. As to why it is produced, the obvious answer is: because it sells. As to why it sells, I can think of several reasons. Firstly, it has become a traditional standard ingredient in Chinese cooking, which certainly is a market large enough to produce for. Secondly, it appears to enhance the flavor of meat and vegetable dishes, especially salty and bitter flavors. This enables cooks to get away with saving money on the quality and quantity of ingredients. Thirdly, since it enhances salty flavors, one could use it to decrease ones salt intake, which might be a valid reason for some. DT> I know that it's bad for you, I don't know about that. Although it does trigger temporary allergic reactions, which can be quite unpleasant, in a lot of people, there don't seem to be any long term health risks. DT> if there are any subsitutes for MSG for those who have DT> allergic (I think) reactions related to MSG. Personally, I view MSG as a non-essential ingredient. As long as you use good quality, flavorful ingredients, and use a little more salt and spices you won't miss it. If you are hell-bent on using a substitute, however, you might want to try mushrooms. According to McGee, they contain "an abnormally high content of glutamic acid, which makes them a natural version of monosodium glutamate". He doesn't mention whether the glutamic acid in mushrooms triggers the same kind of allergic reactions as MSG, though. Greetings from Groningen, Heiko. ( heiko.ebeling@iwg.nlfoodie ) Commercial offers are not appreciated. Remove "foodie" for valid email address. --- * Origin: Smokesignals from Heiko's kitchen (2:282/501.2) --------------- FIDO MESSAGE AREA==> TOPIC: 189 COOKING Ref: FA100369 Date: 05/23/98 From: GAIL SHIPP Time: 11:30am \/To: JOYCE FLORY (Read 0 times) Subj: Re: Hi!! -=> On 05-20-98 12:13, Joyce Flory <=- -=> spoke to Gail Shipp about Re: Hi!! <=- JF> Yep, sure have been. I've kind of had to be. My time's real short JF> lately what with my new job and trying to adjust to managing a single JF> parent household... You sound very busy :-) - Glad you popped in for a chat. MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: Peanut/Marshmallow Sandwiches Categories: Easy, Freezer, Kids, Try me Yield: 3 Sandwiches MMMMM--------------------------FILLING------------------------------- 1/2 c Peanut butter 1/4 c Orange marmalade 1/4 c Sharp Cheddar cheese; -shredded 1 ts Lemon juice MMMMM---------------------------BREAD-------------------------------- 6 sl Bread* NOTE: * six slices of store bought bread. If using bread machine bread will have fewer sandwiches. Combine all the filling ingredients - mixing well. Spread the filling over half the slices of bread and top with remaining slices of bread. (See note about size of bread slice above) Wrap in freezer plastic sandwich size bags. Freeze up to four months. Remove sandwich from the freezer at least four hours before serving. If sandwich is packed in a school lunch it will have defrosted by the time lunch period comes around. Quick ++ Typed but not tested ++ ++ Courtesy of Dale & Gail Shipp, Columbia Md. ++ MMMMM ... Shipwrecked on Hesperus in Columbia, Maryland. 10:55:31 22 May 98 ___ Blue Wave/DOS v2.30 --- Maximus/2 3.01 * Origin: Owl's Anchor (1:261/1466) --------------- FIDO MESSAGE AREA==> TOPIC: 189 COOKING Ref: FA100370 Date: 05/23/98 From: DALE SHIPP Time: 12:47pm \/To: DAVE SACERDOTE (Read 0 times) Subj: Re: Are You Ok? -=> On 05-22-98 10:25, Dave Sacerdote <=- -=> spoke to Dale Shipp about Re: Are You Ok? <=- DSh> More than once, Gail and I have had an after-reaction from a DSh> restaurant that we believe might be attributable to a salad bar. The DSh> reaction is a sort of super MSG reaction -- swollen hands and feet DSh> plus general bloated feeling. Suspect that there is some "green DSh> freshener" product that gets used that we are slightly allergic to. DS> Hmmmm. Sulfites? Do you ever feel that way after drinking some red DS> wines? Don't know. It has been many years since we have had any red wine, except maybe for a glass or two at your place for Lobsterfest. Much to Burton's displeasure, our current favorite (when we have wine) is a brand of White Zindenfel (sp?) (Glen Ellen I believe). But Michael also suggested sulfites. I wonder if we would get a straight answer if we asked the restaurant? dale (at) min (dot) net (1:261/1466) ... Shipwrecked on Hesperus in Columbia, Maryland. 02:30:50 23 May 98 ___ Blue Wave/DOS v2.30 --- Maximus/2 3.01 * Origin: Owl's Anchor (1:261/1466) --------------- FIDO MESSAGE AREA==> TOPIC: 189 COOKING Ref: FA100371 Date: 05/23/98 From: DALE SHIPP Time: 02:31am \/To: PAT STOCKETT (Read 0 times) Subj: Re: Bar-B-Q -=> On 05-22-98 10:30, Dave Sacerdote <=- -=> spoke to Pat Stockett about Bar-B-Q <=- PS> ...I'd gone to an Italian place that had a wood oven. It was huge PS> and they kept the logs burning to the sides and baked things like PS> breads and pizza right on the floor of the thing. It was marvelous. DS> I'm convinced you're on the right track. Let me see if I can hunt up DS> some information about brick oven baking for you. Sounds like Steve DS> can handle the brick smoker/bbq pit on his own. When we were in Montreal a couple of years ago, we took one of the Greyline sightseeing tours in the city and in the countryside. One of the stops was at a country bakery that did all of their breads in an outdoor oven that sounds like what you are describing. It was good. OTOH, the description of what it took for them to get it loaded, fired up, etc. was pretty awesome. I think that they started at 2 am to get oven ready for the bread that they would serve in the morning. Not something that would suit me. Nor something that would be reasonable for doing one or two loaves either. dale (at) min (dot) net (1:261/1466) ... Shipwrecked on Hesperus in Columbia, Maryland. 02:34:54 23 May 98 ___ Blue Wave/DOS v2.30 --- Maximus/2 3.01 * Origin: Owl's Anchor (1:261/1466) --------------- FIDO MESSAGE AREA==> TOPIC: 189 COOKING Ref: FA100372 Date: 05/22/98 From: WAYNE YOUNG Time: 06:36pm \/To: CAROL SHENKENBERGER (Read 0 times) Subj: Chinese chicken & pork Hello, Carol! -=> Quoting Carol Shenkenberger to Wayne Young <=- WY> BTW, do you eat the skin of the pork butt? WY> In the Chinese restaurants, they have a way of extracting (by WY> cooking) the fat out, so they can eat the skin and the white WY> layer under the skin which is almost grease free. CS> I dont, but i know how they do it. The boil it, HIGH boil, short CS> time, in soy Hsauce. Not til finished, but briefly. Much of the fat CS> leaches out. Then they Hmarinade it. WY> You're the Cooking Encyclopaedia, Carol! WY> Do you mind telling how high is HIGH boil and how short is short WY> time, say, per pound of pork butt? CS> Dont know. Thats just what I was told as 'how they do it'. Perhaps judged by the ferocity of the steam rising? Would a pressure cooker help, do you think, Carol? WY> I see. Does the skin and the underlayer that is now de-fatted by WY> HIGH boil, has the same or nearly the same cholesterol level as WY> the lean pork? I guess it is rather hard to quantify, eh? CS> Probably almost as bad. Thats why I dont make it that way. Would you like to tell how you do it, Carol? CS> Grin, here is the bread. WY> Mmmm... it should go well with either pork butt or chicken WY> breast! CS> And many other things! Like wine? Red or white? CS> MMMMM----- Recipe via Meal-Master (tm) v8.05 CS> CS> Title: Brie, Pepper, and Onion soda bread CS> Categories: Breads, Xxcarol CS> Yield: 6 Servings CS> CS> Start with all the dry ingredients and mix them well in a large CS> bowl. Now add the butter (softened but not melted) and chop that into CS> the mix as well as you reasonably can. Add the remaining ingredients CS> and mix to a dough. Using a preheated oven (always preheat when CS> making bread or fish!) bake at 450 degrees for about 25 minutes. WY> Another first for me, preheat for fish! WY> The idea is to keep the fish moise and tender, right? WY> BTW, what if the fish is wrapped in tinfoils as I do for BBQ? CS> Both fish and breads require a pre-heated oven. Makes a real CS> diference! For Hfish, it's because it cooks at a high but *fast* CS> speed. 10 mins per inch thick Hof fish, normally at 450 degrees. CS> Thats good for almost any fish dish there His. For foil wrapped ones, CS> it's about the same time over the hot part of the Hbarbacue. Very timely advice, Carol! I just got an Atlantic salmon for the weekend! If you take Harrier Jet, you can drop down on my back yard!! Wayne ___ Blue Wave/QWK v2.12 --- Telegard/2/QWK v3.09.b18/mL * Origin: The Rusty MailBox - Vancouver, B.C. Canada (1:153/757) --------------- FIDO MESSAGE AREA==> TOPIC: 189 COOKING Ref: FA100373 Date: 05/23/98 From: CAROL SHENKENBERGER Time: 11:17am \/To: STEVE OSTROFF (Read 0 times) Subj: Re: diabetic muffins *** Quoting STEVE OSTROFF from a message to ALL *** SO> I am looking for a receipe for diabetic Muffins. SO> If anyone has one I would like to here from you Sure thing! PS: If you didnt know, there is a new echo called DIABETIC_RECIPES which has goodies you may want to look over. (I'll be cross posting these there too). I estimate I have something like 3,500 diabetic recipes so ask away! MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: Southern Cornbread Categories: Diabetic, Breads, Low-fat Yield: 12 Servings 1 c Yellow cornmeal; 1 c Flour; 4 ts Baking powder; 3/4 ts Salt substitute; 1 md Egg; slightly beaten 1 c Skim milk; Sift dry ingredients together. Add egg and milk; mix well. Pour into 12 x 8-inch pan which has been sprayed with a nonstick vegetable coating. Bake at 425 for 25 minutes. Cut into 12 squares. Nutrients per serving: Calories 81; fat 1g, cholesterol 0, carbohydrate 15g, sodium 142mg. Exchanges: Bread 1 Source: "There IS Life after Lettuce" by Pepper Durcholz, Alberta Gentry, Carolyn Williamson, M.S. Formatted for Meal-Master by Joyce Burton. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: Applesauce Cinnamon Muffins Categories: Diabetic, Desserts, Breakfast Yield: 12 Servings 1 1/4 c Oat Bran cereal; uncooked 1 c Whole wheat flour; 2 ts Ground cinnamon; 1 ts Baking powder; 3/4 ts Baking soda; 1/2 ts Salt 3/4 c Unsweetened applesause 1/2 c Honey; 1/2 c Vegetable oil; 1 Egg; 1 ts Pure vanilla extract; 1/4 c Walnuts; Preheat oven to 375. Coat 12 medium-size cups with vegetables oil or line with paper baking cups. In medium bowl combine Oat Bran cereal, flour, cinnamon, baking powder, soda, and salt. In large bowl combine applesauce, honey, oil, egg, and vanilla. Stir in dry ingredients; mix well. Stir in nuts. Fill prepared muffin cup almost full. Bake 15-20 minutes or until golden brown. Serve warm. Food Exchanges per serving: 1 STARCH/BREAD EXCHANGE + 1 FAT EXCHANGE + 1/2 FRUIT EXCHANGE. CHO: 23g; PRO: 3g; FAT: 7g; CAL: 159; Low-sodium diets: Omit salt. Source: The Are of Cooking for the Diabetic by Mary Abbott Hess,R.D.,M.S. and Katharine Middleton Brought to you and yours via Nancy O'brion and her Meal Master MMMMM --- Telegard v3.09.b18 * Origin: SHENK'S EXPRESS Norfolk VA 757-486-3057 28.8 Dual (1:275/100) --------------- FIDO MESSAGE AREA==> TOPIC: 189 COOKING Ref: FA100374 Date: 05/23/98 From: CAROL SHENKENBERGER Time: 11:17am \/To: STEVE OSTROFF (Read 0 times) Subj: Re: diabetic muffins MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: Oat Bran Muffins Categories: Diabetic, Quick bread, Breads Yield: 12 Servings 2 1/4 c Oat bran Cereal; uncooked 1/4 c Nuts; chopped 1/4 c Raisins; 2 ts Baking powder 1/2 ts Salt 3/4 c Skim milk; 1/4 c Honey; 2 Eggs, beaten 2 tb Vegetable oil Pre heat oven 425. Coat 12 medium-size muffin cups with vegetable oil or line with paper baking cups. In large bowl combine Oat Bran cereal, nuts, raisins, baking powder, and salt. Add remaining ingredients; mix just until dry ingredients are moistened. Fill prepared muffin cups almost full. Bake 15-17 minutes or until golden brown. Serve warm. Food Exchanges per serving: 1 STARCH EXCHANGE + 1 FAT EXCHANGE CHO: 14; PRO: 3g; FAT: 5g; CAL: 114; Low-sodium diets: Omit salt. Source: The Art of Cooking for the Diabetic by Mary Abbott Hess,R.D.,M.S. and Katharine Middleton Brought to you and yours via Nancy O'Brion and her Meal Master MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: Cracked Wheat Carrot Loaf Categories: Diabetic, Breads Yield: 12 Servings 1/2 c Boiling water 1/4 c Cracked wheat; 1 Package active dry yeast; 1/4 c Warm water 1/3 c Skim milk; warm 1/4 c Margarine 1/4 c Brown sugar; firmly packed 1 ts Salt 1 c Carrot; shredded 1 Egg; 2 1/3 -2 2/3 cups all-purpose -flour 2/3 c Oat Bran Cereal In small bowl pour boiling water over cracked wheat; let stand 15 minutes. Drain excess water; set aside. Dissolve yeast in warm water. In lare bowl combine milk, margarine, brown sugar, salt, carrot, and egg. Add dissolved yeast and cracked wheat. The margarine may not melt completely. In small bowl, combine 1 cup of the all-purpose flour and Oat Bran cereal; add to yeast mixture. Add enough remaining all-purpose flour to make a moderatelly stiff dough. Turn out onto a lightly floured surface. Knead about 10 minutes or until dough is smooth and elastic. Shape into ball. Grease large bowl. Place dough ub bowl turning once to coat surface. Cover; let rise in warm place about 1 1/2 hours or until nearly double in size. Grease 9" by 5" loaf pan or coat with vegetable pan-coating. Punch dough down; shape into loaf. Place in prepared pan. Cover; let rise in warm place about 1 hour or until nearly double in size. Meanwhile heat oven to 375. Bake 25-30 minutes, shielding crust with aluminum foil after 20 minutes of baking. Remove from pan; cool on wire rack. Food Exchanges per serving: 2 STARCH EXCHANGES CHO: 30g; PRO: 4g; FAT: 1g; CAL: 146 Low-sodium diets: Omit salt. Substitute unsalted margarine. Source: The Art of Cooking for the Diabetic by Mary Abbott Hess,R.D.,M.S. and Katharine Middleton Brought to you and yours via Nancy O'Brion and her Meal Master MMMMM --- Telegard v3.09.b18 * Origin: SHENK'S EXPRESS Norfolk VA 757-486-3057 28.8 Dual (1:275/100) --------------- FIDO MESSAGE AREA==> TOPIC: 189 COOKING Ref: FA100375 Date: 05/23/98 From: CAROL SHENKENBERGER Time: 11:17am \/To: STEVE OSTROFF (Read 0 times) Subj: Re: diabetic muffins MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: Yankee Johnnycake Categories: Diabetic, Quick bread, Breads Yield: 16 Servings 1 c Sifted all-purpose flour; 1 c Cornmeal; yellow 1 ts Baking soda 1/2 ts Salt Sugar substitute equivealent -to 1 tablespoon sugar 1 Egg; medium beaten 1 c Buttermilk, made from skim -milk 3 tb Vegetable oil Preheat oven to 400 degrees. Prepare an 8" by 8" by 2" pan with vegetable oil coating. Sift together all dry ingredients. Combine egg and buttermilk and add to dry ingredients all at once; add oil. Stir (do not beat) just until dry ingredients are moistened. Pour into the prepared pan and bake 25-30 minutes. Cut into 16 2-inch squares. Food Exchanges per serving: 1 STARCH EXCHANGES + 1/2 FAT EXCHANGE CHO: 13; PRO: 2g; FAT: 3; CAL: 91; Low-sodium diets: Omit salt Source: The Art of Cooking for the Diabetic by Mary Abbott Hess,R.D.,M.S. and Katharine Middleton Brought to you and yours via Nancy O'Brion and her Meal-Master MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: Pumpkin-Bran Muffins Categories: Diabetic, Quick bread, Breads Yield: 8 Servings 1 c Flour; 1/2 c Bran; 1 tb Sugar; 2 ts Baking powder 1/2 ts Baking soda 1/2 ts Ground cinnamon; 2 tb Vegetable oil 1/2 c Pumpkin; canned or cooked 1 Egg; 3/4 c Orange juice; 1/3 c Raisins; 1 tb Wheat germ; Combine all the ingredients, except the wheat germ, in a mixing bowl. Stir to blend. Spoon into lightly oiled muffin tins (or paper baking cups sprayed with non-stick spray - my choice.) Sprinkle on the wheat germ. Bake in a 400 F oven for 10 to 15 minutes or until lightly browned. 1 muffin = 148 calories, 1 bread, 1 fruit, 1 fat 25 grams carbohydrate, 3 grams protein, 4 grams fat 123 mg sodium, 189 mg potassium, 34 mg cholesterol Source: Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman 1986 Shared and tested by Elizabeth Rodier, Nov 93 (The tastiest bran muffin from a diabetic book that I've eaten so far - all the baking from the Holiday Cookbook has been good.) MMMMM --- Telegard v3.09.b18 * Origin: SHENK'S EXPRESS Norfolk VA 757-486-3057 28.8 Dual (1:275/100)