The food thread

[billshurv]

He's never had the proper version that's why!. in my meat eating days I was fond of haggis.

 

[angrypat]

Split pea with ham, good on a chilly night.

 

[Cal Weldon]

Green pea makes for a great soup.

 

[hitsware]

Another underappreciated fish IMO, yellow snapper. Steamed in a foil tent on the grill with peppers, onions, and a garlic cilantro butter.

Around here the underappreciated thing is steaming a fish .
Fried, fried, fried is the only way my family knows .
A friend from Hong Kong showed me steamed fish .
You can actually taste the fish instead of just the breading .

 

[Mark Johnson]

I bet there are excellent sushi restaurants in Sacramento.

If you want to taste the fish, eat sushi and sashimi. Start with amaebi (uncooked shrimp), then move on to saba (mackerel), tako (octopus), sea urchin (uni), ikura (salmon eggs), awabi (abalone)

 

[hitsware]

I bet there are excellent sushi restaurants in Sacramento.

If you want to taste the fish, eat sushi and sashimi. Start with amaebi (uncooked shrimp), then move on to saba (mackerel), tako (octopus), sea urchin (uni), ikura (salmon eggs), awabi (abalone)

I think there are , but I have developed a bad reaction to MSG ,
and am leery of any oriental restaurants .

 

[scott wurcer]

I think there are , but I have developed a bad reaction to MSG ,
and am leery of any oriental restaurants .

Sashimi in general would not have MSG but the eel is usually (always) prepared barbecued with a sauce that contains MSG. That's just the way it is, a Japanese professor discovered it and it appears everywhere.

OTOH you should be observant because glutamic acid (the umami taste) appears in many normal ingredients also. I almost passed out after eating a simple miso soup in one restaurant (in the US) but have never had a single problem in numerous trips to Japan and China. This is not a cut and dry issue.

 

[AllenB]

neeps and tatties

The rutabaga (North American English/some Canadian), swede (some Commonwealth English), neep (Scottish), turnip (in some Canadian English and Northern English) or snagger (Northern English)

Ok, definitely yes.

 

[hitsware]

Sashimi in general would not have MSG but the eel is usually (always) prepared barbecued with a sauce that contains MSG. That's just the way it is, a Japanese professor discovered it and it appears everywhere.

OTOH you should be observant because glutamic acid (the umami taste) appears in many normal ingredients also. I almost passed out after eating a simple miso soup in one restaurant (in the US) but have never had a single problem in numerous trips to Japan and China. This is not a cut and dry issue.

My understanding is that MSG is so prevalent
in oriental food that you cannot escape it .
( like salt here ) I . E ....
The cook may swear he doesn't use it ,
but chances are some of his ingredients
already have it .

 

[Cal Weldon]

Scott it might be good to mention that ama ebi is a good one but regular ebi is best cooked. Ama ebi, aka Spot prawns are our local ones and we're always considered bottom of the barrel until the Asian market adopted them. Used in a shrimp boil, they're quite mushy and lose their sweetness. They really are only good when raw.

 

[Cal Weldon]

Hitsware, not sashimi, only in the cooked items or the sauces served. Usually you're ok if you stick to soy and wasabi.

EDIT: I have just a little looking and it turns out msg is not uncommon in soy sauce. Did not know that. I will go check ours.

 

[Cal Weldon]

Turns out the four types of soy we have, have no msg or any of those sneaky terms like hydrolized plant protein or celery extract than mean msg, so I'm not sure how accurate that article I read was.

EDIT: More learning. Msg is produced by fermenting the soy beans.

 

[soundbrigade]

Green pea makes for a great soup.

NO !

 

[scott wurcer]

Turns out the four types of soy we have, have no msg or any of those sneaky terms like hydrolized plant protein or celery extract than mean msg, so I'm not sure how accurate that article I read was.

EDIT: More learning. Msg is produced by fermenting the soy beans.

Cal the celery extract, etc. is for nitrites in meat products not MSG. I don't have a problem with things that bring some flavor along with naturally occurring glutamates.

 

[Charles Darwin]

Ok, definitely yes.

We have both turnips and swedes here, they are not the same.

Turnips are much smaller, white and purple in colour with white flesh while swedes are at least twice as big, purply brown in colour and yellow with yellow flesh.
The latter is the Scottish neep. They need a LOT of butter when you mash them!

 

[hitsware]

Turns out the four types of soy we have, have no msg or any of those sneaky terms like hydrolized plant protein or celery extract than mean msg, so I'm not sure how accurate that article I read was.

EDIT: More learning. Msg is produced by fermenting the soy beans.

If it doesn't bother you , who care ' s ..... ?
My Grandma used to put ' Accent ' in everything , and it was fine .
Only in the last few years have I become intolerant .

 

[angrypat]

That pea soup was great! Winter comfort food, a bowl and a biscuit, and I was fat and happy!

 

[NickKUK]

I’m lucky I get both English and French food

Mrs just cooked a cauliflower & Broccoli gratin with slices of sirloin steak as a get well Sunday lunch

Steaks cooked medium-rare (closer to rare end). French rare is bleu.. At which point it still moos.

 

[angrypat]

My wife is French, she has definitely opened my eyes to good food. Frenchie says she is going to make a Quiche today with the left over ham and some home made creme fraiche, fingers crossed.

 

[NickKUK]

Around here the underappreciated thing is steaming a fish .
Fried, fried, fried is the only way my family knows .
A friend from Hong Kong showed me steamed fish .
You can actually taste the fish instead of just the breading .

Steamed fish in foil in the oven - superb. I had a bamboo steamer but fish made a mess of it.

Favourite shellfish dish is moule frites