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From: rzdz@fluke.UUCP (Rick Chinn)
Newsgroups: net.cooks
Subject: Re: Re: Vegatable Dip (really MSG)
Message-ID: <622@tpvax.fluke.UUCP>
Date: Mon, 10-Jun-85 16:31:28 EDT
Article-I.D.: tpvax.622
Posted: Mon Jun 10 16:31:28 1985
Date-Received: Wed, 12-Jun-85 07:04:04 EDT
References: <438@tymix.UUCP>
Organization: John Fluke Mfg. Co., Inc., Everett, WA
Lines: 30

> 
> Offhand, I'd like to hear from some of the Chinese people who read this
> list (where are you?????).  My guess is that the use of MSG is as regional
> within China as the different types of US cuisine are, just based on what
> I've heard and seen from people.  The Chinese people I've discussed the
> subject with say they don't use MSG, but often put it on dishes for
> Americans.
> 
> --Lynn

My mother uses trace amounts of MSG in her cooking. Her reasoning is that it
gives flavors a boost, makes good things better. Myself, I have some around,
but don't use it.

I suspect that many Chinese restaurants are guilty of "Americanitis" (my
term)...if a little bit is good, then *lots* must be better. Myself, I've
never been bothered by CRS (and I've eaten in my share of them). Seems to me
that you can request no MSG in any reputable restaurant although it's hard
to avoid it in most prepared foods.

Oddly, as long as I can remember, the MSG that we bought was Accent brand,
which is Japanese in origin.

Rick Chinn
John Fluke Mfg. Co MS 232E
PO Box C9090 Everett WA 98206

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