Jun 2, 2006, 08:31 PM
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#2 of 62
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Back to the monosodium glutamate discussion in asian cuisine...alright don't bust my balls about it when I say asian foods taste the same, because they do basically have the same ingredients and the same flavor. Glutamate is commonly found in food that are composed primarily from protein sources. Foods and ingredients that contain glutamate as an inherent component are not required to list glutamate on the label, so whether you think you're eating monosodium glutamate might not be inherent to your knowledge....but it can actually be found in tomatoes, cheeses, meats, hydrolyzed protein products such as soy sauce and tofu.
And I do eat americanized asian food but trust me...I'm filipino, my 2 best friends are korean and taiwanese....and both their families use MSG in atleast one of their meals, as well as my parents, so if you think that it's not used then you're wrong. The use of an umbrella term "Asian cuisine" disguises the immense variation in the cuisines of the countries and ethnic groups in Asia, however by calling it "Asian cuisine" then there is some similarities between the foods (geographically, staples and food production in Asia accounts for alot of the same taste because of the location). When I say it tastes the same I mean that, alot of the stuff I eat at other homes taste like the food I eat at my own, and I addressed this question in a very general manner. Oh yea and paneer is like mozarella(sp) I think, but without the salt.
There's nowhere I can't reach.
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