🚀 go-pugleaf

In article <1992Aug6.224905.18722@ttinews.tti.com>, reid@metis.tti.com (Reid Kneeland) writes:
|> In article <1992Aug6.222809.12027@ttinews.tti.com> marvinm@ttidca.tti.com writes:
|> >In article <1992Aug2.002106.23712@cco.caltech.edu>,
|> >taijing@suncub.bbso.caltech.edu writes:
|> >> Could anybody tell me what the MSG is?

[stuff deleted]
 
|> I've been to several Chinese restaurants in England, and no one there
|> had heard of MSG.  Is this purely an American thing?  Is it known by
|> a different name in the U.K.?

It must be known by another name.  When I was over there in '84,
I definitely detected normal doses of MSG (a slight buzz for me).
There probably isn't a single Japanese, Korean, or Chinese
cook who doesn't have MSG on his/her shelf.  Some use it liberally;
others use it with restraint, but that MSG-flavoring has to be achieved
one way (naturally) or another (MSG) on many of their dishes.
MSG is much more convenient, if the customers don't complain.

-- 
Yokichi (Yoke) Tanaka      Togai InfraLogic, Inc.    "fuzzy"
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"The more you drive, the less intelligent you are."