Thread: Salads and Cumin

On Aug 10, 7:18*pm, Blinky the Shark <no.s...@box.invalid> wrote:
> So I had this zuke, see, and I wanted a new idea for it. *My first Google
> hit was a simple salad[1] recipe, but it had something I'd not have
> thought of for such a creation. *Cumin.
>
> Is cumin an unusual ingredient for salads, or did I sleep through that
> part of class?
>
> <q cooks.com>
>
> Thinly slice raw zucchini; combine with chopped tomatoes, a little thinly
> sliced onion, sliced raw mushrooms, and a few green pepper rings. Add
> salt, pepper, paprika, a dash of cumin or curry powder, and a dash of
> coriander. Toss with olive oil, a little vinegar or lemon juice, and
> monosodium glutamate. Marinate an hour or longer. Serve on water cress.
>
> </q>
>
> MSG my ass. *
>
> I didn't have any coriander; I subbed caraway seeds.
>
> [1]Still in my fridge for dinner with a steak:http://blinkynet.net/stuff/it_starte...a_zucchini.jpg
>
> --
> Blinky


I often make a Moroccan style potato salad with red potatoes, onions,
cilantro, olive oil, s & p and cumin. It's a nice change of pace from
the mayo variety.

Tracy
(from google.groups - sorry 'bout that)

On Aug 10, 4:18*pm, Blinky the Shark <no.s...@box.invalid> wrote:
> So I had this zuke, see, and I wanted a new idea for it. *My first Google
> hit was a simple salad[1] recipe, but it had something I'd not have
> thought of for such a creation. *Cumin.
>
> Is cumin an unusual ingredient for salads, or did I sleep through that
> part of class?

I haven't used it with cold raw zucchini but cumin works well in a hot
dish: zucchini, roll-cut or diced, corn, cook in butter and oil,
season with salt, pepper and cumin. Goes with many different
proteins.

> MSG my ass. *
>
For the 95 percent or so of us who aren't allergic, msg is a good way
to perk up veggies. In this case, I wouldn't think it necessary with
the other assertive seasonings. -aem

aem <[email protected]> wrote in news:d67abcb2-9319-45de-81ad-
[email protected]:

> On Aug 10, 4:18*pm, Blinky the Shark <no.s...@box.invalid> wrote:
>> So I had this zuke, see, and I wanted a new idea for it. *My first
Goog
> le
>> hit was a simple salad[1] recipe, but it had something I'd not have
>> thought of for such a creation. *Cumin.
>>
>> Is cumin an unusual ingredient for salads, or did I sleep through
that
>> part of class?
>
> I haven't used it with cold raw zucchini but cumin works well in a hot
> dish: zucchini, roll-cut or diced, corn, cook in butter and oil,
> season with salt, pepper and cumin. Goes with many different
> proteins.
>
>> MSG my ass. *
>>
> For the 95 percent or so of us who aren't allergic, msg is a good way
> to perk up veggies. In this case, I wouldn't think it necessary with
> the other assertive seasonings. -aem
>

I'd rather use dried kombu as a flavor enhancer, but I'm one of those
people who are suspicious of uber-processed additives when it's not in
the open and crappy, like in hamburger helper

Saerah

Blinky the Shark <[email protected]> wrote in
news[email protected] et:

> sarah gray wrote:
>
>> Blinky the Shark <[email protected]> wrote in
>> news[email protected] et:
>>
>>>
>>> So I had this zuke, see, and I wanted a new idea for it. My first
>> Google
>>> hit was a simple salad[1] recipe, but it had something I'd not have
>>> thought of for such a creation. Cumin.
>>>
>>> Is cumin an unusual ingredient for salads, or did I sleep through
that
>>> part of class?
>>>
>>
>> I think it depends on if it's a spice you use often. I like cumin in
>> many things.
>
> Of course I sampled it. And I like that hint of cumin.
>
>>> <q cooks.com>
>>>
>>> Thinly slice raw zucchini; combine with chopped tomatoes, a little
>> thinly
>>> sliced onion, sliced raw mushrooms, and a few green pepper rings.
Add
>>> salt, pepper, paprika, a dash of cumin or curry powder, and a dash
of
>>> coriander. Toss with olive oil, a little vinegar or lemon juice, and
>>> monosodium glutamate. Marinate an hour or longer. Serve on water
>> cress.
>>>
>>> </q>
>>>
>>> MSG my ass.
>>
>> I'm not sure it would help the flavor much, but hey, whatever floats
>> your boat
>
> By "MSG my ass" I meant "no way".
>

I am aware.


>>> I didn't have any coriander; I subbed caraway seeds.
>>
>> Ooh! now, coriander is fabulous on green things. I bought a bunch so
I
>> could make curry powder whenever, and I find myself putting it on a
lot
>> of things.
>
> The caraway seed substutition was from some website, by the way. I
went
> looking for a sub; I have no idea what coriander tastes like, other
than
> it's not like the rest of the plant. I suppose I should link that,
just
> FWIW. Lemme see......ah, here it is:
>
> http://www.foodsubs.com/SpiceUniv.html
>

hmmm... it has a robust flavor, similar to cumin, I guess, but with a
slight acid flavor, and less inherent smokiness, I would say. I think it
also goes really well with things that have coconut in them. Do you have
access to an Indian grocery? Those are the best places to buy whole
spices, IMO. I always end up buying other stuff that kind of negate the
savings on the spices, though...


>>> [1]Still in my fridge for dinner with a steak:
>>> http://blinkynet.net/stuff/it_starte...a_zucchini.jpg
>>>
>> I much prefer salad-y things with a steak than the usual starchiness.
>> That way I can eat the whole thing and not feel food coma-y.
>
> And less guilt.
>
>

I have no food guilt. I eat what I want, and if it makes me feel like
****, I don't eat it anymore. That was the whole reson I learned to
cook, and I managed to lose a ****load of weight by cutting out fast
food and soda, and cooking my way through JoC and the CIA's textbook

I have bad knees- I figure I'm going to end up at least a little on the
heavy side eventually, so I might as well not starve myself while I'm
young enough to run around the kitchen.

No one ever died from an extra 20 pounds. Its the extra 100 that get you
(and why I have bad knees...)

Life is too short for those hockey pucks masquerading as cookies that
they call snackwells.

Then again, I have always likes fruits and veggies and whole grains, and
heavy stuff eventually started giving me heartburn, so I eat less of it
now.

Saerah (who enjoys a post-Thanksgiving meal food coma, however. It's
traditional, after all)

sarah gray wrote:

> aem <[email protected]> wrote in news:d67abcb2-9319-45de-81ad-
> [email protected]:
>
>> On Aug 10, 4:18*pm, Blinky the Shark <no.s...@box.invalid> wrote:
>>> So I had this zuke, see, and I wanted a new idea for it. *My first
> Goog
>> le
>>> hit was a simple salad[1] recipe, but it had something I'd not have
>>> thought of for such a creation. *Cumin.
>>>
>>> Is cumin an unusual ingredient for salads, or did I sleep through
> that
>>> part of class?
>>
>> I haven't used it with cold raw zucchini but cumin works well in a hot
>> dish: zucchini, roll-cut or diced, corn, cook in butter and oil,
>> season with salt, pepper and cumin. Goes with many different
>> proteins.
>>
>>> MSG my ass. *
>>>
>> For the 95 percent or so of us who aren't allergic, msg is a good way
>> to perk up veggies. In this case, I wouldn't think it necessary with
>> the other assertive seasonings. -aem
>>
>
> I'd rather use dried kombu as a flavor enhancer, but I'm one of those
> people who are suspicious of uber-processed additives when it's not in
> the open and crappy, like in hamburger helper

Seems like C5H8NNaO4 is going to be C5H8NNaO4 whether it's in kombu or a
shaker.


--
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Killing all posts from Google Groups
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sarah gray wrote:

> Blinky the Shark <[email protected]> wrote in
> news[email protected] et:
>
>> sarah gray wrote:
>>
>>> Blinky the Shark <[email protected]> wrote in
>>> news[email protected] et:
>>>
>>>>
>>>> So I had this zuke, see, and I wanted a new idea for it. My first
>>> Google
>>>> hit was a simple salad[1] recipe, but it had something I'd not have
>>>> thought of for such a creation. Cumin.
>>>>
>>>> Is cumin an unusual ingredient for salads, or did I sleep through
> that
>>>> part of class?
>>>>
>>>
>>> I think it depends on if it's a spice you use often. I like cumin in
>>> many things.
>>
>> Of course I sampled it. And I like that hint of cumin.
>>
>>>> <q cooks.com>
>>>>
>>>> Thinly slice raw zucchini; combine with chopped tomatoes, a little
>>> thinly
>>>> sliced onion, sliced raw mushrooms, and a few green pepper rings.
> Add
>>>> salt, pepper, paprika, a dash of cumin or curry powder, and a dash
> of
>>>> coriander. Toss with olive oil, a little vinegar or lemon juice, and
>>>> monosodium glutamate. Marinate an hour or longer. Serve on water
>>> cress.
>>>>
>>>> </q>
>>>>
>>>> MSG my ass.
>>>
>>> I'm not sure it would help the flavor much, but hey, whatever floats
>>> your boat
>>
>> By "MSG my ass" I meant "no way".
>>
>
> I am aware.
>
>
>>>> I didn't have any coriander; I subbed caraway seeds.
>>>
>>> Ooh! now, coriander is fabulous on green things. I bought a bunch so
> I
>>> could make curry powder whenever, and I find myself putting it on a
> lot
>>> of things.
>>
>> The caraway seed substutition was from some website, by the way. I
> went
>> looking for a sub; I have no idea what coriander tastes like, other
> than
>> it's not like the rest of the plant. I suppose I should link that,
> just
>> FWIW. Lemme see......ah, here it is:
>>
>> http://www.foodsubs.com/SpiceUniv.html
>>
>
> hmmm... it has a robust flavor, similar to cumin, I guess, but with a
> slight acid flavor, and less inherent smokiness, I would say. I think it
> also goes really well with things that have coconut in them. Do you have
> access to an Indian grocery? Those are the best places to buy whole

I live in Los Angeles. I have access to pretty much everything.

That's not to say that I necessarily take full advantage of that. My area
(probably like many in L.A.) certainly has its share of Indian
restaurants; I'd be surprised if it didn't have groceries, as well.

>>>> [1]Still in my fridge for dinner with a steak:
>>>> http://blinkynet.net/stuff/it_starte...a_zucchini.jpg
>>>>
>>> I much prefer salad-y things with a steak than the usual starchiness.
>>> That way I can eat the whole thing and not feel food coma-y.
>>
>> And less guilt.
>
> I have no food guilt. I eat what I want, and if it makes me feel like
> ****, I don't eat it anymore. That was the whole reson I learned to
> cook, and I managed to lose a ****load of weight by cutting out fast
> food and soda, and cooking my way through JoC and the CIA's textbook

Heh.

> I have bad knees- I figure I'm going to end up at least a little on the
> heavy side eventually, so I might as well not starve myself while I'm
> young enough to run around the kitchen.

Must have a big kitchen, too.

> No one ever died from an extra 20 pounds. Its the extra 100 that get you
> (and why I have bad knees...)

Good point, I think. I should lose 35, though.

Tomorrow!

> Then again, I have always likes fruits and veggies and whole grains, and
> heavy stuff eventually started giving me heartburn, so I eat less of it
> now.

I try to be good to my reflux, but I do also suffer from the imperfection
that comes with being human.

> Saerah (who enjoys a post-Thanksgiving meal food coma, however. It's
> traditional, after all)

Wake me up a couple days before Christmas, so I can shop.

--
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Killing all posts from Google Groups
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Blinky the Shark <[email protected]> wrote in
news[email protected] et:

> sarah gray wrote:
<snippety-do-dah>

>> I have no food guilt. I eat what I want, and if it makes me feel like
>> ****, I don't eat it anymore. That was the whole reson I learned to
>> cook, and I managed to lose a ****load of weight by cutting out fast
>> food and soda, and cooking my way through JoC and the CIA's textbook
>>
>
> Heh.
>

Yeah, when people who knew me when I was 200+ ask me how I lost the
weight, I like to say "no fast food, no pop, lots of butter". I'm still
right there on the edge of plus sizes, but I feel so much better
healthwise and body-image-wise that it's hard to freak out about not
being skinny. Especially when , given my metabolism and genetics, I'd
have to really beat my body into submission to be thin.

>> I have bad knees- I figure I'm going to end up at least a little on
>> the heavy side eventually, so I might as well not starve myself while
>> I'm young enough to run around the kitchen.
>
> Must have a big kitchen, too.

naw, but even now, sometimes my left (injured) knee gets wonky and its
hard to stand for long periods. I need to join a gym so I can get back
into weight training and build up the surrounding structures to support
it.

>
>> No one ever died from an extra 20 pounds. Its the extra 100 that get
>> you (and why I have bad knees...)
>
> Good point, I think. I should lose 35, though.
>
> Tomorrow!
>

I think the main thing is to excercise to keep yourself healthy; if
weight loss happens, it's a good thing, I guess, but working out to lose
weight is a losing proposition. and dieting just makes me sad. Weight
training, on the other hand, makes me feel strong and awesome, so I
think I'll go with that.

Tomorrow is always a day away, anyhow, at least when it comes to
dieting, no?


>> Then again, I have always likes fruits and veggies and whole grains,
>> and heavy stuff eventually started giving me heartburn, so I eat less
>> of it now.
>
> I try to be good to my reflux, but I do also suffer from the
> imperfection that comes with being human.
>

yogurt and drinking a lot of water has helped a lot with my digestion.
Sugary stuff gets me every time. I can't drink beer like I used to

>> Saerah (who enjoys a post-Thanksgiving meal food coma, however. It's
>> traditional, after all)
>
> Wake me up a couple days before Christmas, so I can shop.
>

It's good to be a Jew.

Saerah

Blinky the Shark <[email protected]> wrote in
news[email protected] et:

> sarah gray wrote:
>
>> aem <[email protected]> wrote in news:d67abcb2-9319-45de-81ad-
>> [email protected]:
>>
>>> On Aug 10, 4:18*pm, Blinky the Shark <no.s...@box.invalid> wrote:
>>>> So I had this zuke, see, and I wanted a new idea for it. *My first
>> Goog
>>> le
>>>> hit was a simple salad[1] recipe, but it had something I'd not have
>>>> thought of for such a creation. *Cumin.
>>>>
>>>> Is cumin an unusual ingredient for salads, or did I sleep through
>> that
>>>> part of class?
>>>
>>> I haven't used it with cold raw zucchini but cumin works well in a
hot
>>> dish: zucchini, roll-cut or diced, corn, cook in butter and oil,
>>> season with salt, pepper and cumin. Goes with many different
>>> proteins.
>>>
>>>> MSG my ass. *
>>>>
>>> For the 95 percent or so of us who aren't allergic, msg is a good
way
>>> to perk up veggies. In this case, I wouldn't think it necessary
with
>>> the other assertive seasonings. -aem
>>>
>>
>> I'd rather use dried kombu as a flavor enhancer, but I'm one of those
>> people who are suspicious of uber-processed additives when it's not
in
>> the open and crappy, like in hamburger helper
>
> Seems like C5H8NNaO4 is going to be C5H8NNaO4 whether it's in kombu or
a
> shaker.
>
>

Yeah, intellectually I know that, but something about **** in a shaker
jar bugs me. Especially when I have a bag of kombu in the cabinet, and I
know that its the same damned thing, from a flavor-enhancing viewpoint.

Saerah (aware of the manifold possibilities of seaweed)

sarah gray wrote:

> I think the main thing is to excercise to keep yourself healthy; if
> weight loss happens, it's a good thing, I guess, but working out to lose
> weight is a losing proposition. and dieting just makes me sad. Weight
> training, on the other hand, makes me feel strong and awesome, so I
> think I'll go with that.

I have freeweights, and should be using them like I used to.

> Tomorrow is always a day away, anyhow, at least when it comes to
> dieting, no?

Aye. Middle of the '90s, I did lose 55 pounds in 14 weeks, once. Very
strictly 1100 calories a day and 10 grams of fat; I was a real Nazi with
myself -- I had to be or I'd fall off, just like with AA (I'd been sober
for several years, too, at that time). 235 to 180.

>> I try to be good to my reflux, but I do also suffer from the
>> imperfection that comes with being human.
>>
>>
> yogurt and drinking a lot of water has helped a lot with my digestion.
> Sugary stuff gets me every time. I can't drink beer like I used to

I was a huge beer drinker -- today I drink socially today. Now it
mostly makes me tired.

>>> Saerah (who enjoys a post-Thanksgiving meal food coma, however. It's
>>> traditional, after all)
>>
>> Wake me up a couple days before Christmas, so I can shop.
>>
>>
> It's good to be a Jew.

More Holidays!


--
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Killing all posts from Google Groups
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Need a new news feed? http://blinkynet.net/comp/newfeed.html

sarah gray wrote:
> Blinky the Shark <[email protected]> wrote in
> news[email protected] et:
>> sarah gray wrote:

>>> I'd rather use dried kombu as a flavor enhancer, but I'm one of those
>>> people who are suspicious of uber-processed additives when it's not
>>> in the open and crappy, like in hamburger helper
>>
>> Seems like C5H8NNaO4 is going to be C5H8NNaO4 whether it's in kombu or
>> a shaker.
>>
> Yeah, intellectually I know that, but something about **** in a shaker
> jar bugs me. Especially when I have a bag of kombu in the cabinet, and I
> know that its the same damned thing, from a flavor-enhancing viewpoint.

Well, I *do* draw the line at **** in a shaker...


--
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Killing all posts from Google Groups
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Blinky the Shark <[email protected]> wrote in
news[email protected] et:

> sarah gray wrote:
>
>> I think the main thing is to excercise to keep yourself healthy; if
>> weight loss happens, it's a good thing, I guess, but working out to
>> lose weight is a losing proposition. and dieting just makes me sad.
>> Weight training, on the other hand, makes me feel strong and awesome,
>> so I think I'll go with that.
>
> I have freeweights, and should be using them like I used to.
>

Ok yeah, you got no excuse

>> Tomorrow is always a day away, anyhow, at least when it comes to
>> dieting, no?
>
> Aye. Middle of the '90s, I did lose 55 pounds in 14 weeks, once.
> Very strictly 1100 calories a day and 10 grams of fat; I was a real
> Nazi with myself -- I had to be or I'd fall off, just like with AA
> (I'd been sober for several years, too, at that time). 235 to 180.
>

I would go crazy on that few calories. If I get less than 1600 or so (I
know this from when I used to count calories) I turn into bitch-girl
from planet hell.

>>> I try to be good to my reflux, but I do also suffer from the
>>> imperfection that comes with being human.
>>>
>>>
>> yogurt and drinking a lot of water has helped a lot with my
>> digestion. Sugary stuff gets me every time. I can't drink beer like I
>> used to
>
> I was a huge beer drinker -- today I drink socially today. Now it
> mostly makes me tired.
>

I like to have a drink while I cook dinner sometimes, but bieng th eonly
grown-up in the house, and not being so social now, drinking is not as
fun as it used to be...


>>>> Saerah (who enjoys a post-Thanksgiving meal food coma, however.
>>>> It's traditional, after all)
>>>
>>> Wake me up a couple days before Christmas, so I can shop.
>>>
>>>
>> It's good to be a Jew.
>
> More Holidays!
>
>

Damn straight. "they tried to kill us, we prevailed, let's eat!"

Saerah (looking forward to honey cake in a couple of months)

Blinky the Shark <[email protected]> wrote in
news[email protected] t:

> sarah gray wrote:
>> Blinky the Shark <[email protected]> wrote in
>> news[email protected] et:
>>> sarah gray wrote:
>
>>>> I'd rather use dried kombu as a flavor enhancer, but I'm one of
those
>>>> people who are suspicious of uber-processed additives when it's not
>>>> in the open and crappy, like in hamburger helper
>>>
>>> Seems like C5H8NNaO4 is going to be C5H8NNaO4 whether it's in kombu
or
>>> a shaker.
>>>
>> Yeah, intellectually I know that, but something about **** in a
shaker
>> jar bugs me. Especially when I have a bag of kombu in the cabinet,
and I
>> know that its the same damned thing, from a flavor-enhancing
viewpoint.
>
> Well, I *do* draw the line at **** in a shaker...
>
>

"now with no e.coli!"

Saerah

sarah gray wrote:

> Blinky the Shark <[email protected]> wrote in
> news[email protected] et:
>
>> sarah gray wrote:
>>
>>> I think the main thing is to excercise to keep yourself healthy; if
>>> weight loss happens, it's a good thing, I guess, but working out to
>>> lose weight is a losing proposition. and dieting just makes me sad.
>>> Weight training, on the other hand, makes me feel strong and awesome,
>>> so I think I'll go with that.
>>
>> I have freeweights, and should be using them like I used to.
>
> Ok yeah, you got no excuse

You are correct. Dammit.

>>> Tomorrow is always a day away, anyhow, at least when it comes to
>>> dieting, no?
>>
>> Aye. Middle of the '90s, I did lose 55 pounds in 14 weeks, once.
>> Very strictly 1100 calories a day and 10 grams of fat; I was a real
>> Nazi with myself -- I had to be or I'd fall off, just like with AA
>> (I'd been sober for several years, too, at that time). 235 to 180.

I'm 6'0' -- looked good at 180. Large enough frame that I can handle
200.

> I would go crazy on that few calories. If I get less than 1600 or so (I
> know this from when I used to count calories) I turn into bitch-girl
> from planet hell.

Well, we don't need any more of those in this world.


--
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Killing all posts from Google Groups
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sarah gray wrote:

> Blinky the Shark <[email protected]> wrote in
> news[email protected] t:
>
>> sarah gray wrote:
>>> Blinky the Shark <[email protected]> wrote in
>>> news[email protected] et:
>>>> sarah gray wrote:
>>
>>>>> I'd rather use dried kombu as a flavor enhancer, but I'm one of
> those
>>>>> people who are suspicious of uber-processed additives when it's not
>>>>> in the open and crappy, like in hamburger helper
>>>>
>>>> Seems like C5H8NNaO4 is going to be C5H8NNaO4 whether it's in kombu
> or
>>>> a shaker.
>>>>
>>> Yeah, intellectually I know that, but something about **** in a
> shaker
>>> jar bugs me. Especially when I have a bag of kombu in the cabinet,
> and I
>>> know that its the same damned thing, from a flavor-enhancing
> viewpoint.
>>
>> Well, I *do* draw the line at **** in a shaker...
>>
>>
>
> "now with no e.coli!"

"All Natural!"

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On Sun, 10 Aug 2008 23:33:53 GMT, sarah gray wrote:

> aem <[email protected]> wrote in news:d67abcb2-9319-45de-81ad-
> [email protected]:
>

>>>
>> For the 95 percent or so of us who aren't allergic, msg is a good way
>> to perk up veggies. In this case, I wouldn't think it necessary with
>> the other assertive seasonings. -aem
>>
>
> I'd rather use dried kombu as a flavor enhancer, but I'm one of those
> people who are suspicious of uber-processed additives when it's not in
> the open and crappy, like in hamburger helper
>
> Saerah

at least m.s.g. is quasi-natural, unlike, um, uh...h.f.c.s.?

your pal,
blake

On Mon, 11 Aug 2008 00:16:06 GMT, sarah gray wrote:

> Blinky the Shark <[email protected]> wrote in
> news[email protected] et:
>
>>
>> Seems like C5H8NNaO4 is going to be C5H8NNaO4 whether it's in kombu or
> a
>> shaker.
>>
>>
>
> Yeah, intellectually I know that, but something about **** in a shaker
> jar bugs me. Especially when I have a bag of kombu in the cabinet, and I
> know that its the same damned thing, from a flavor-enhancing viewpoint.
>
> Saerah (aware of the manifold possibilities of seaweed)

at least m.s.g. is dirt cheap (at least at asian stores). i'll admit i
haven't priced kombu, though.

your pal,
blake

On Sun, 10 Aug 2008 17:20:48 -0700, Blinky the Shark wrote:

> sarah gray wrote:
>> Blinky the Shark <[email protected]> wrote in
>> news[email protected] et:
>>> sarah gray wrote:
>
>>>> I'd rather use dried kombu as a flavor enhancer, but I'm one of those
>>>> people who are suspicious of uber-processed additives when it's not
>>>> in the open and crappy, like in hamburger helper
>>>
>>> Seems like C5H8NNaO4 is going to be C5H8NNaO4 whether it's in kombu or
>>> a shaker.
>>>
>> Yeah, intellectually I know that, but something about **** in a shaker
>> jar bugs me. Especially when I have a bag of kombu in the cabinet, and I
>> know that its the same damned thing, from a flavor-enhancing viewpoint.
>
> Well, I *do* draw the line at **** in a shaker...

that calls for a sterling silver butter knife, not a shaker.

your pal,
blake

blake murphy <[email protected]> wrote in news:1nzha1ajj6ctg
$.[email protected]:

> On Sun, 10 Aug 2008 23:33:53 GMT, sarah gray wrote:
>
>> aem <[email protected]> wrote in news:d67abcb2-9319-45de-81ad-
>> [email protected]:
>>
>
>>>>
>>> For the 95 percent or so of us who aren't allergic, msg is a good
way
>>> to perk up veggies. In this case, I wouldn't think it necessary
with
>>> the other assertive seasonings. -aem
>>>
>>
>> I'd rather use dried kombu as a flavor enhancer, but I'm one of those
>> people who are suspicious of uber-processed additives when it's not
in
>> the open and crappy, like in hamburger helper
>>
>> Saerah
>
> at least m.s.g. is quasi-natural, unlike, um, uh...h.f.c.s.?
>


Well, that's quasi-natural too, sort of. I just think it tastes icky.

Saerah