Chinese Food And MSG

Discussion in 'Member Casual Chat' started by liberalminority, Sep 10, 2020.

  1. liberalminority

    liberalminority Well-Known Member

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    Is it a disease of civilisation, like seed oils.

    Something most healthy people do not eat, including the Chinese.

    Be sure to add it in any small business restaurant menu, it is a cheap way to enhance flavour. Chik Fi Lay knows!

     
    Last edited: Sep 10, 2020
  2. James California

    James California Well-Known Member Past Donor

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    ~ I use very little. Chinese restaurants were once famous for using too much !
     
  3. scarlet witch

    scarlet witch Well-Known Member Past Donor

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    yeah...msg makes me very sick
     
  4. FatBack

    FatBack Well-Known Member

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    Then stay away from Accent seasoning, it's 100% MSG. I use it sometimes in Everglades seasoning.
     
  5. James California

    James California Well-Known Member Past Donor

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    ~ I use very small amounts of MSG to "life" the flavor from food . It allows for much less sea salt. Pepper and Mrs. Dash seasoning work well . :knifefork:
     
  6. FatBack

    FatBack Well-Known Member

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    So is lard and beef tallow better than seed oils? Micky Dees fries used to be so good when fried in beef tallow!
     
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  7. James California

    James California Well-Known Member Past Donor

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    ~ Until the Doc tells you your blood fats are out of line. Then no more saturated fats ! :bleh:
     
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  8. modernpaladin

    modernpaladin Well-Known Member Past Donor

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    Lard and other animal fat is quite good for you. ...unless it has been overcooked. Overcooking turns it from good cholesterol (like what your brain is made of) to bad cholesterol (like what builds up in arteries and causes heart disease).

    I would imagine deep frying requires the fat to be overcooked, so prolly still bad for you. Whether its worse for you than vegetable oil, I got no clue. Best to avoid both (a little now and then never hurt anyone).

    Go with a nice rare steak with streaks of fat still in the cut :)

    little side trivia- crisco was originally developed as a machine lubricant. But it was a terrible machine lubricant, so the developers padded a few wallets to have it rebranded as a cooking agent. I think Americans would've been better off being stuck with a really crappy machine lubricant, personally.
     
    Last edited: Nov 2, 2020
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  9. James California

    James California Well-Known Member Past Donor

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    ~ Yes HIGH heat and kept that way for a looong time ... :tombstone:
     
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  10. FatBack

    FatBack Well-Known Member

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    I'm bad, I deep fried 3 pounds of breaded wings tonight in canola oil at 350 for 20 minutes. Smothered in buffalo and garlic parmasean sauce. Damn wings are kinda pricy raw and you have to cut the flats from the drums still. Always deep fry outdoors, less mess.
     
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  11. James California

    James California Well-Known Member Past Donor

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    ~ Don't forget the MSG :blowkiss: :drool:
     
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  12. FatBack

    FatBack Well-Known Member

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    A dusting of Everglades seasoning will take care of that! I here I could make a killing selling this outside of Florida! I have an MSG free version too but it aint the same! [​IMG]
     
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  13. DEFinning

    DEFinning Well-Known Member Donor

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    A discrimination that is usually ignored, is that between conventionally-raised livestock &, "game," meats, or those of animals that live the way they evolved to live, eating their natural diets (range-fed beef; pastured chickens & eggs). Not only are these, "non-conventional," meats leaner, but their fat has a different chemical composition, w/ a healthier fat profile & w/ constituents to counter the negative physiological impacts of conventional meats. The claim,"natural," BTW, is meaningless.
    http://www.eatwild.com/products/

    https://www.farmfoodsmarket.com/collections/eden-farms

    https://www.eatwild.co/why-eat-wild/

    Another consideration is oxidation, or the taking on of free-radicals as the fat becomes rancid. A lipid's potential to combine w/ oxygen is determined by its chemical bonds. When all 4 binding sites are already bound, or, saturated, it is the most stable. When one of the 4 is open, the fat is mono-unsaturated. When two or more of the binding sites are unbound, the oil is polyunsaturated, which is the most unstable, & the quickest to go bad, and so the most important to keep refrigerated (which slows this process).

    So you'll have to cut & cook'em yourself, but you can still have those delicious lard-fries, but healthier than McDonald's ever were.
     
  14. FatBack

    FatBack Well-Known Member

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    Should of rendered the fat of that feral hog I shot with a cap n ball revolver some years ago, I hated throwing out that beautiful liver too, but I had to carry it out by myself about a mile, I was sore for days. After shooting, I field dressed and left the guts and head behind.
     
  15. James California

    James California Well-Known Member Past Donor

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    ~ Take a look at this :
     
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  16. DEFinning

    DEFinning Well-Known Member Donor

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    It's making my mouth water just thinking about it. That's the thing about those delicious wild pigs, they don't stay little for very long. I would imagine, through one of those links I posted, though, you could find someone selling rendered fat from some type of wild swine.

    When it comes to organ meats, like liver, it pays to do your research. Various sites that came up under my, "eat wild," search, were specifically for hunters, giving warnings as to which parts of which animals might not be safe (might contain harmful contaminants), based on the area of the country.
     
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  17. FatBack

    FatBack Well-Known Member

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    Interesting factoid, shotgun gauge is based on the number of pure round, lead balls that fit the bore to make one pound, so a 16 gauge fits 16, round lead ball, weighing one ounce each (and so on)

    Exception is .410 bore, a measure of caliber....410 hundreths of one inch.
     
  18. James California

    James California Well-Known Member Past Donor

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    ~ I was thinking those steel balls would make a nice self-defense load for in the home. I imagine it would actually knock someone down just from the mass ..?
    :machinegun::omfg:
     
  19. FatBack

    FatBack Well-Known Member

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    Steel ricohets like a mofo off of hard targets. I would think #4 turkey shot would be best at close range, still be very lethal at close range (like home defense range) yet not carry over thru walls, smaller buck shot...ditto.

    As numbers get smaller in shot size, shot size gets bigger. # 8 shot is called field loads or birdshot, very small pellets. But from 10 ft or so, any shot size will get it done, only concern is overpenetration of walls, and such. A 12 g. one ounce slug will go thru a pressure treated 4X4 @ 30 ft.

    So imagine overpenetration to neighboring rooms. But if you live alone in the boonies, who cares?
     
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