Relay-Version: version B 2.10 5/3/83; site utzoo.UUCP
Posting-Version: version B 2.10.2 9/18/84; site ucla-cs.ARPA
Path: utzoo!linus!philabs!cmcl2!seismo!hao!hplabs!sdcrdcf!trwrb!cepu!ucla-cs!reiher
From: reiher@ucla-cs.UUCP
Newsgroups: net.cooks
Subject: Re: Re: Vegatable Dip (really MSG)
Message-ID: <5765@ucla-cs.ARPA>
Date: Fri, 31-May-85 12:31:30 EDT
Article-I.D.: ucla-cs.5765
Posted: Fri May 31 12:31:30 1985
Date-Received: Sun, 2-Jun-85 20:39:03 EDT
References: <357@ttidcb.UUCP> <5319@tekecs.UUCP> <1262@hammer.UUCP> <330@osiris.UUCP> <154@Navajo.ARPA>
Reply-To: reiher@ucla-cs.UUCP (Peter Reiher)
Organization: UCLA Computer Science Department
Lines: 20

In article <154@Navajo.ARPA> billw@Navajo.ARPA writes:
>
>
>It's not true.  MSG is heavilly used is "authentic" chinese cooking.
>"...
>However, in China, you would not be thought trendy or healthy if you
>did not use MSG in your cooking, you would merely be thought strange."

I took a closer look at the Chinese cookbook I mentioned earlier.  According
to Irene Kuo, gourmet Chinese cooking doesn't use MSG, relying instead on
large quantities of fresh ingredients.  Normal Chinese cooking uses MSG to
help cover up inferior ingredients.  I've been told that, by and large, US
fruits, vegetables, and meats are superior to those available in Asia, and in
Europe, for that matter, so there may be no need for the flavour enhancement of
MSG in most Chinese cooking done in the US.
-- 
        			Peter Reiher
        			reiher@ucla-cs.arpa
				soon to be reiher@LOCUS.UCLA.EDU
        			{...ihnp4,ucbvax,sdcrdcf}!ucla-cs!reiher