Paid Members Carbomb Posted August 3, 2021 Paid Members Share Posted August 3, 2021 (edited) Thing about MSG is that it seems to be a topic of controversy. In the West, it's considered an unhealthy additive that's frequently campaigned against and placed alongside E numbers, whereas in East Asian culture, including the diaspora, there's been a bit of a backlash reaction to it, asserting that the ill-health effects are merely bullshit claims made by the Western diet industry, and that there's also an element of racism in there, i.e. a narrative that a whole massive section of the world's population don't know what's good for them. EDIT: I was trying to remember the specificity of it, but there was a term coined: "Chinese restaurant syndrome". Edited August 3, 2021 by Carbomb Quote Link to comment Share on other sites More sharing options...
Paid Members chokeout Posted August 3, 2021 Paid Members Share Posted August 3, 2021 (edited) MSG is wonderful stuff and its a go to when cooking Chinese food. I usually add a little to my rice when i pre cook it for fried rice and then a little more when im frying the rice. If you've ever wondered why your food doesn't quite taste like a takeaway, its MSG. It gives a deeper, savoury flavour. Just be as cautious, using it as you would salt. Â Also great adding a little to gravy! Edited August 3, 2021 by chokeout Quote Link to comment Share on other sites More sharing options...
Awards Moderator Onyx2 Posted August 3, 2021 Awards Moderator Share Posted August 3, 2021 5 hours ago, tiger_rick said: Don't suppose we're supposed to take away anything serious from Uncle Roger videos but I've only ever considered fried rice a side dish on an order from the Chinese so it's interesting to hear him talk about it, albeit in character, as a main meal his Mam would make. I make it quite often. Always do the rice in a morning or the day before and stick it in the fridge, so it's a quick, delicious thing to turn around. The missus enjoys a big portion of that on it's own or sometimes with chicken, and the kids love it too. Anyone use MSG? I might get some and see what the fuss is about. Rather than deal with that massive racist, watch Alex try to demystify it. (You only need to watch the last video if you want). Funnily enough about MSG, I ordered some last week as I've never used it neat. I now have a sachet in the cupboard waiting for me to use. Quote Link to comment Share on other sites More sharing options...
Paid Members Thunderplex Posted August 4, 2021 Paid Members Share Posted August 4, 2021 1/2 teaspoon in a portion for 2 people is more than enough.  Gives that Chinese tang you won’t get with anything else.  I generally throw it in with the first stuff I chuck in the hot oil. Quote Link to comment Share on other sites More sharing options...
Moderators Chest Rockwell Posted October 25, 2021 Moderators Share Posted October 25, 2021 Anyone got any got recommendations for an advanced bakery / patisserie cookbook? Quote Link to comment Share on other sites More sharing options...
Paid Members Carbomb Posted October 25, 2021 Paid Members Share Posted October 25, 2021 54 minutes ago, Chest Rockwell said: Anyone got any got recommendations for an advanced bakery / patisserie cookbook? Depends on the focus. There's Opulencia by Elizabeth Solanu - mainly about making really extravagant cakes with spectacular icing. Kind of stuff you'd see at really classy special functions. Quote Link to comment Share on other sites More sharing options...
Moderators Chest Rockwell Posted October 25, 2021 Moderators Share Posted October 25, 2021 Thanks. Not anything specific that I'm after, but just something that sounds interesting. Preferably not stuff that's heavy on icing or chocolate. Quote Link to comment Share on other sites More sharing options...
Awards Moderator Onyx2 Posted October 27, 2021 Awards Moderator Share Posted October 27, 2021 On 10/25/2021 at 9:59 AM, Chest Rockwell said: Anyone got any got recommendations for an advanced bakery / patisserie cookbook? Anything by Richard Bertinet who specialises in bread but makes great pastry eg Pastry https://smile.amazon.co.uk/dp/0091943477/ref=cm_sw_r_cp_apan_glt_fabc_0AT4HTFET2JD0BHAD0NT William Curley's books are equally brilliant and challenging. He's a chocolate specialist but a top level pastry chef eg Patisserie: A Masterclass in Classic and Contemporary Patisserie https://smile.amazon.co.uk/dp/1909342211/ref=cm_sw_r_cp_apan_glt_fabc_V7P4W6CZ3GC96BP78TTY Or go full hardcore with Larousse Patisserie and Baking: The ultimate expert guide, with more than 200 recipes and step-by-step techniques and produced as a hardback book in a beautiful slipcase https://smile.amazon.co.uk/dp/0600636208/ref=cm_sw_r_cp_apan_glt_fabc_VVWBRGZD7A067SMFYGT9 What are you planning on making? Quote Link to comment Share on other sites More sharing options...
Paid Members Carbomb Posted October 27, 2021 Paid Members Share Posted October 27, 2021 2 minutes ago, Onyx2 said: William Curley's books are equally brilliant and challenging. He's a chocolate specialist but a top level pastry chef eg Patisserie: A Masterclass in Classic and Contemporary Patisserie https://smile.amazon.co.uk/dp/1909342211/ref=cm_sw_r_cp_apan_glt_fabc_V7P4W6CZ3GC96BP78TTY I met him at Hyper Japan in Earl's Court back in 2015. He was doing a special event, making chocolates with Japanese flavours and foodstuffs - green tea, mochi, bean paste, the usual. Wasn't a fan of the wasabi truffle, but I think that was meant to be more a gimmick than anything else. Quote Link to comment Share on other sites More sharing options...
Paid Members stumobir Posted October 27, 2021 Paid Members Share Posted October 27, 2021 (edited) 1 hour ago, Onyx2 said: Or go full hardcore with Larousse Patisserie and Baking: The ultimate expert guide, with more than 200 recipes and step-by-step techniques and produced as a hardback book in a beautiful slipcase https://smile.amazon.co.uk/dp/0600636208/ref=cm_sw_r_cp_apan_glt_fabc_VVWBRGZD7A067SMFYGT9 What are you planning on making? I picked up a copy of Gastronomique last month, gonna have to get this to sit alongside it now. Cheers.  @Chest Rockwell As usual, I’ll fanboy Ottolenghi. Sweet is a great book, I’ve use plenty of recipes from it including the lemon and poppy seed cake that I make at least 4 or 5 times a year. Plenty of variety in the recipes too. Edited October 27, 2021 by stumobir Quote Link to comment Share on other sites More sharing options...
Moderators Chest Rockwell Posted October 27, 2021 Moderators Share Posted October 27, 2021 1 hour ago, Onyx2 said: What are you planning on making? It was a gift for my sister who does a lot of baking. I did look at that Larousse book ' it looks pretty cool. but a lot of online lists I saw mentioned the book Tartine and I couldn't find much in the way of reviews and mentions for that Larousse one so I ended up going with that. Quote Link to comment Share on other sites More sharing options...
Paid Members ReturnOfTheMack Posted October 27, 2021 Paid Members Share Posted October 27, 2021 I've been playing around with recipes and just seeing what I can make work with what. I made a fondue with a homebrew imperial stout, it looked rank but tasted great l! And the leftover cheese sauce made a great mac and cheese base. Â Recently I decided to try making chocolate truffles, and after a few decent basic versions I tried to add some chilli as my wife loves hot food, as do a few of my mates. After she tested one I have been told that using 4 scotch bonnets was a bit too much... Quote Link to comment Share on other sites More sharing options...
King Coconut Posted October 28, 2021 Share Posted October 28, 2021 Did they call it mac and cheese on Friends once, or why do we call it that now? Quote Link to comment Share on other sites More sharing options...
Paid Members ReturnOfTheMack Posted October 28, 2021 Paid Members Share Posted October 28, 2021 In my case I've watched far too much Hells Kitchen US, so it kinda just stuck in my brain. Quote Link to comment Share on other sites More sharing options...
wordsfromlee Posted October 28, 2021 Share Posted October 28, 2021 On 10/25/2021 at 9:59 AM, Chest Rockwell said: Anyone got any got recommendations for an advanced bakery / patisserie cookbook? If you're still after something I'd recommend Claire Saffitz's book, Dessert Person. She has a YouTube channel too where she goes through some of the recipes from it. https://www.youtube.com/channel/UCvw6Y1kr_8bp6B5m1dqNyiw Quote Link to comment Share on other sites More sharing options...
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