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Babylon Astronaut posted:I don't want to be all But msg is naturally occurring in the kombu you use when making home made dashi...
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Feb 8, 2017 13:37
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about it, but seriously consider ditching the dashi powder. It saves you little time, it costs roughly the same, and has MSG out the rear end. To me, eliminating MSG and keeping your sodium reasonable is worth the time (maybe 2 minutes more, maybe). There's only one more step, the measurements can be whatever you want, and if you were going to bring the powder to a rolling boil it takes the same amount of time either way. There are some ok substitutions out there, but most of them are weird and from old rear end cookbooks that assumed there was no chance in hell of you obtaining the authentic ingredients except by mail-order. Oh and try out konnyaku or shirataki. It can fill in for a starch and has no nutritional content, at all. Goes good with olive oil, ponzu, maybe other citrus, mentsuyu kind ofsauces, in nabemono, that sort of thing.
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| # ? May 11, 2024 10:36 |
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What's the alternative to dashi powder? Making your own? Are the I gredjenrs for that something I can pick up in my grocery store? MSG is not really a concern. It occurs naturally in lots of Asian food. The hysteria around MSG is a combination of corporate interests diverting attention away from poor health as a result of increasing use of sugar and HFCS, and of a rather racist domestic campaign against the Chinese via Chinese food. MSG is not the enemy.
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Feb 8, 2017 15:19
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Unless you have a medical reason or are trapped in the middle of the ocean, there's no reason to avoid sodium.
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Feb 8, 2017 15:25
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Myself and the CDC would respectfully disagree citing increased risk of high blood pressure, heart disease, and stroke.
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Feb 9, 2017 00:36
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Babylon Astronaut posted:Myself and the CDC would respectfully disagree citing increased risk of high blood pressure, heart disease, and stroke. You don't understand the CDC. Nor do you understand msg. Go drink soy sauce and live happy.
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Feb 9, 2017 02:02
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Salt and msg are delicious and if loving them means my remains are beautifully pickled, so be it. Anyone got the goods on fresh sardine recipes? I've done a simmered one that ends with a somewhat sweet glaze - iwashi no kanroni? - but that preparation wasn't really to my taste.
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Feb 9, 2017 02:18
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Really hosed up making a pizza guys, pretty upset about it - didn't have dough so i used a tortilla - cheese went bad so i threw it out and just put mayo on the tortilla instead - didn't have sauce or any actual kitchen tools so i just smashed a tomato onto it with my face - oven was full of garbage so i just left it out in the sun for 4 hours I'm thinking that pizza just can't handle substitutions very well, does anybody see where i went wrong
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Feb 10, 2017 16:12
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ALFbrot posted:Really hosed up making a pizza guys, pretty upset about it I make pizzas like that all the time and they come out fine, I think you are just a bad cook.
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Feb 10, 2017 17:20
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ALFbrot posted:Really hosed up making a pizza guys, pretty upset about it You forgot the dashi.
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Feb 11, 2017 14:33
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Babylon Astronaut posted:I don't want to be all You know that white powder on your kombu when you're making fresh dashi? That's MSG from the seaweed. Enjoy! I agree that making fresh dashi is good but the powder's actually pretty good quality. I make dashi when I'm cooking something really dashi-centric like a clear udon soup and use the powder for stuff where the dashi is just a supporter to the other ingredients.
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Feb 12, 2017 04:08
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Is there a specific go-to brand of instant dashi?
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Feb 12, 2017 09:20
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Casu Marzu posted:Is there a specific go-to brand of instant dashi? Ajinomoto hondashi
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Feb 12, 2017 12:06
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I also use Ajinomoto. Sometimes if you're lucky there's a variety you can find, there's some made with anchovies instead of katsuobushi for a more Korean thing.
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Feb 12, 2017 12:09
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Grand Fromage posted:I also use Ajinomoto. Sometimes if you're lucky there's a variety you can find, there's some made with anchovies instead of katsuobushi for a more Korean thing. Oooh, I need to keep my eyes out for that cuz I am terrible at keeping dried anchovy around for Korean style. Thanks.
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Feb 12, 2017 21:36
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Mr. Wiggles posted:You don't understand the CDC. Nor do you understand msg. Go drink soy sauce and live happy.
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Feb 13, 2017 18:46
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Babylon Astronaut posted:You don't know me. You know what, do whatever. Sorry for interrupting. this guy might not like msg but he's plenty salty 
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Feb 13, 2017 20:00
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Love that post/avatar combo.
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Feb 13, 2017 20:12
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Babylon Astronaut posted:You don't know me. You know what, do whatever. Sorry for interrupting. I don't know you, but I know you don't understand msg!
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Feb 13, 2017 22:37
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The only good argument against MSG is the same argument against salt - reduction of sodium intake.
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Feb 14, 2017 15:30
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Funnily enough, I just looked up MSG on the CDC's website and other than an entry for chinese restaurant syndrome still included on a clearinghouse page for foodborne illness etiology they seem mostly very interested in its use as a stabilizer in vaccines  MSG's entry in their alphabetical index of topics is literally "Monosodium Glutamate (MSG) — See Vaccine Ingredients." You have to go to the mainline sodium entries if you want nutritional information. So, Babylon Astronaut, I can say with the confidence of research that you do not understand the CDC. On topic, though, does anyone have a good beginner's tsukemono guide? It was the best surprise I had eating in Japan in terms of being totally ubiquitous and awesome there and totally absent from stateside Japanese. I'm interested in getting into pickling myself eventually but I don't even know what exact vegetables I sampled over there so that might be a little further down the road yet for me.
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Feb 16, 2017 01:10
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HookedOnChthonics posted:On topic, though, does anyone have a good beginner's tsukemono guide? It was the best surprise I had eating in Japan in terms of being totally ubiquitous and awesome there and totally absent from stateside Japanese. I'm interested in getting into pickling myself eventually but I don't even know what exact vegetables I sampled over there so that might be a little further down the road yet for me. I have Quick & Easy Tsukemono and it's pretty great. Some of the recipes are difficult, but there are also super easy ones. Preserving the Japanese Way is also supposed to be good.
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Feb 16, 2017 02:16
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Can't remember if I put it in the op but I also recommend Quick & Easy Tsukemono.
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Feb 16, 2017 14:10
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hallo spacedog posted:Can't remember if I put it in the op but I also recommend Quick & Easy Tsukemono. It's real good. I've made just about every recipe in that book, save those I can't get the right ingredients for. (I'm looking at you, myoga.)
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Feb 18, 2017 04:26
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psychokitty posted:I am officially purchasing shiso seeds to grow my own plant since I was unable to find fresh leaves for the sesame seed ICSA. I'm so jealous of people who don't live in St. Louis who can just pop down to a market and buy a freakin plant. Months back, but I'm drunk and reviewing the thread. Shiso is fussy as gently caress to grow from seed. Based on personal experience, I recommend you look into gibberellins (how the gently caress is that in my phone's autocorrect), or buy seedlings from a weird hippy herb lady at the farmer's market (like I do).
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Feb 20, 2017 09:58
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Lead out in cuffs posted:
:sticks head out from over 6 foot shiso plants that have taken over a portion of yard: gently caress you say?!
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Feb 20, 2017 16:27
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Perilla is easy as hell to start but I too have had a hell of a time getting aka and aoshiso to start from seed.
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Feb 20, 2017 16:39
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I miss Shiso Pepsi...
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Feb 21, 2017 04:16
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HookedOnChthonics posted:On topic, though, does anyone have a good beginner's tsukemono guide? It was the best surprise I had eating in Japan in terms of being totally ubiquitous and awesome there and totally absent from stateside Japanese. I'm interested in getting into pickling myself eventually but I don't even know what exact vegetables I sampled over there so that might be a little further down the road yet for me. Oh man, I've spent forever trying to figure out what this stuff is. No matter what I searched for I got kimchi. Would love to know a simple guide to making basic version of this with cabbage.
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Feb 21, 2017 18:02
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HookedOnChthonics posted:Funnily enough, I just looked up MSG on the CDC's website and other than an entry for chinese restaurant syndrome still included on a clearinghouse page for foodborne illness etiology they seem mostly very interested in its use as a stabilizer in vaccines 
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Apr 3, 2017 00:20
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This is what we've been trying to tell you. Please stop digging. totalnewbie posted:The only good argument against MSG is the same argument against salt - reduction of sodium intake.
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Apr 3, 2017 15:26
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I'll take all the sodium you guys don't want, I'm starting a collection.
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Apr 3, 2017 23:36
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Uh... planning to make some dashi, and couldn't find anything marked as Kombu in the asian supermarket near me, but bought this thing which I think is correct. Did I buy the right thing or gently caress up and buy some other type of Kelp? 
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Apr 6, 2017 12:48
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Dunno, it appears to be in Chinese. Probably be fine, it looks OK.
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Apr 6, 2017 12:51
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Looks like kombu to me.
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Apr 6, 2017 12:53
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Buffis posted:Uh... planning to make some dashi, and couldn't find anything marked as Kombu in the asian supermarket near me, but bought this thing which I think is correct. Yes, that is kombu. Those first two characters are the Chinese word for it.
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Apr 6, 2017 12:55
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Great, thanks!
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Apr 6, 2017 12:59
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I was watching Samurai Gourmet on Netflix, and in one scene they appear to grill a mackerel whole, creating a beautiful presentation with the tail curled upward to the right. I see recipes for saba shioyaki online, but they exhibit fillets or the fish with the tail cut off, and I was wondering if you have any guidance for encouraging the tail to act as I saw on the screen.
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Apr 9, 2017 22:00
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Planning to try and make Tonkotsu Ramen next weeked, so tried making Tonkotsu Broth in a slow cooker yesterday in preparation for that. Came out pretty well, for very little effort. Roasting the pigs feet. Oink oink  Slow cooked with an onion for about 12 hours.  Strained.  Still need to make the Dashi, and the toppings and stuff.
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Apr 10, 2017 09:38
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Buffis posted:Planning to try and make Tonkotsu Ramen next weeked, so tried making Tonkotsu Broth in a slow cooker yesterday in preparation for that. So uh... I guess it came out pretty thick. Will see if I'll have to dilute it when heating it for the noodles later. Probably fine? 
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Apr 11, 2017 14:59
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| # ? May 11, 2024 10:36 |
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Looks fine to me. The best stock is immune to gravity.
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Apr 11, 2017 15:18
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