Msg

OK, I'm getting perturbed here! The original conversation was about MSG and I was trying, just trying to figure out how msg could get into gravy.

I didn't say buy it, I didn't say eat it! (unless of course you just have a hankering for msg )

:tongue3:

 

No, but it's sure fondue eat! :thumbsup: :laugh:

Ed

 

And it is good on biscuits.:thumbs:

Sorry about the derail.

 

LOL

What's not good on biscuits?

 

Butter beans. As southern as I am those things are not meant for human consumption.

Okra. Disgusting

 

Although I would like to type this slowly, I will try and type it fairly quickly, so you will still have enough time to fix the gravy. :thumbsup:

Try and follow me, here.

Here is the basic procedure:

If the MSG doesn't already come in a container with 'sprinkling holes', first pour the MSG into a container that looks something like this, after first unscrewing the lid.



Replace the lid, and pick up said container.

Move to stove, and hold said container over where gravy is cooking in pan.

Look on bottom of container, in order to observe where container was manufactured. (A fairly short observation should suffice, here.)

Once you are satisfied with the container origins, set container upright on counter-top.

For best results, one should now whisk gravy, in order to keep from sticking to bottom of skillet, and allow gravy to simmer a few more minutes, on low heat, to reach desired consistency.

Pretty easy, huh??

Now you can get back to fixin' the gravy whether or not you choose to add the MSG! :thumbsup:

Ed

 

Derail??

What derail??

I haven't so much as heard a train, or even see any trac...

Ed

 

I don't remember if it does or not!!! So it must or else I wouldn't be writing this

 

you know, not too long ago the pros were telling us that coffee was bad for us. Now they are saying that 6-7 cups of coffee per day will stay of dementia and memory loss!!!!

Experts say that MSG is harmless in the quantities we utilize. It has been used in Japan since day one.

Now gravy! We have witnessed the results of it, haven't we?

Cheers,

Jim

 

I thought that was aluminum foil . . .

 

rbell photo??



Nah! Couldn't be.

Ed

 

MSG makes you want to leave the BB...then change your mind and come back.

I believe MSG causes blood vessels to break in your stomach, releasing blood into your stomach, or something like that. At least that's what my mom told me some time ago.

 

MSG is bad for your heart and blood pressure, but food sure doesn't taste good without it....especially chicken, hamburger, or sausage gravy...

We use a 'lite' salt (made by Morton) which isn't quite as bad, but still not good for you probably.

We do not salt our food at the table. I put the seasonings in when I cook and that's enough.

PET PEEVE: If they want us to eat heathly; why does all the 'healthy' food cost twice as much as the junk food?!?

 

Why do all the bad food taste the best... Who says God doesn't have a sense of humor?

 

At the risk of being "laughed out of court" what are these biscuits that people put gravy on ? How do you make them ? Biscuits here are usually sweet, and some get dipped in tea .... and gravy is made to compliment roast meat. I can`t imagine pouring gravy over a Mc Vities digestive - Yuck.

Please enlighten me.
Gwyneth

PS - please excuse derailment, but I have often wondered about these biscuits.

 

Sister Gwyneth

the word "bisquit" is used here in the good ole USA differently than there in the good ole UK------YOUR "bisquit" is our "cookie"---as in Keebler and Nabisco brands

I can send you over some bakeing recipes for our "bisquits" if you'd like

Your good ole USA buddy,
blackbird
aka David

 

Here is a biscuit recipe appropriate for gravy

Ingredients

• 2 cups flour
• 4 teaspoons baking powder
• 1/4 teaspoon baking soda
• 3/4 teaspoon salt
• 2 tablespoons butter
• 2 tablespoons shortening
• 1 cup buttermilk, chilled

Directions

Preheat oven to 450 degrees.
In a large mixing bowl, combine flour, baking powder, baking soda and salt. Using your fingertips, rub butter and shortening into dry ingredients until mixture looks like crumbs. (The faster the better, you don't want the fats to melt.) Make a well in the center and pour in the chilled buttermilk. Stir just until the dough comes together. The dough will be very sticky.
Turn dough onto floured surface, dust top with flour and gently fold dough over on itself 5 or 6 times. Press into a 1-inch thick round. Cut out biscuits with a 2-inch cutter, being sure to push straight down through the dough. Place biscuits on baking sheet so that they just touch. Reform scrap dough, working it as little as possible and continue cutting. (Biscuits from the second pass will not be quite as light as those from the first, but hey, that's life.)
Bake until biscuits are tall and light gold on top, 15 to 20 minutes.

 

The key to it------is practice, practice, practice!!! If the first batch turns out bad(hard, crumbly)---eat that batch---then practice some more! It don't matter if its your first batch-----or if you've been bakeing 'um for years---you never get finished practiceing!!!:saint: :saint:

Ain't that right, Bitsy??