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From: reiher@ucla-cs.UUCP
Newsgroups: net.cooks
Subject: Re: Re: Vegatable Dip (really MSG)
Message-ID: <5602@ucla-cs.ARPA>
Date: Tue, 21-May-85 17:21:15 EDT
Article-I.D.: ucla-cs.5602
Posted: Tue May 21 17:21:15 1985
Date-Received: Sat, 25-May-85 07:14:45 EDT
References: <357@ttidcb.UUCP> <5319@tekecs.UUCP> <1262@hammer.UUCP>
Reply-To: reiher@ucla-cs.UUCP (Peter Reiher)
Organization: UCLA Computer Science Department
Lines: 21
Summary: 

In article <1262@hammer.UUCP> seifert@hammer.UUCP (Snoopy) writes:
>However, you shouldn't assume
>that all Chinese food is loaded with MSG.  It is most likely the
>Americanised stuff that is full of MSG, and sugar, and all that crap
>that "improves" the flavor.  <cough>  I doubt that you will find much
>in *authentic* Chinese food.

According to Irene Kuo's "Key to Chinese Cooking" (an excellent cookbook,
by the way), MSG *is* an authentically Chinese ingredient.  The form used in
China isn't the same as is used here, Kuo says, and she advises against using
even the Chinese form, but they throw handfulls of it into food with abandon
in China, or did when she lived there.  They also use questionable substances
to get various deep food colorings, and I think that the Chinese make wide use
of sugar as a seasoning in their foods.  Chinese food is not necessarily good
for you, even when authentic.  It tastes so good that I don't much care, though.

-- 
        			Peter Reiher
        			reiher@ucla-cs.arpa
				soon to be reiher@LOCUS.UCLA.EDA
        			{...ihnp4,ucbvax,sdcrdcf}!ucla-cs!reiher