May : I just found this in Micro Soft Works, thought I deleted it, when I did the Original recipe for Fish Puffs , above ^. I'll be making them for Dinner so I'll Post Photo's there. Flounder Puffs A friend and I went fishing often, in Delaware Bay. When we returned to our homes, we cooked the fish. Then we would meet and test each others cooked fish and argue about, which was better. One day we caught a lot of Flounder. I decided to make a batter, dip the pieces ( about the size of a matchbook ) and fry them. I seasoned the batter heavy; for taste, because it dissipates a little. When my fishing buddy tasted them , he declared me the winner. Then he tried it and we are still arguing about who makes the best. Thought I'd share this simple recipe with you. All I did was beat an egg,( or as many as you need) add Garlic & Onion powder. A pinch of Old Bay, dry parsley, salt and pepper. Add enough flour to make a batter (not too thin). Dry the flounder pieces on a paper towel, Sprinkle with Cornstarch & shake. Dip them in the batter, then into a heated frying pan, with your favorite oil. They Puff up a lot. Turn them out onto a paper towel, when cooked. You can cook one piece and taste it. Add more spices if needed. A platter full will disappear in no time !!! Lou

This one is from Recipezaar and got 5 star reviews! Bleu cheese dip SERVES 14 , 1 3/4 cups 3 ounces blue cheese, crumbled 1/2 cup mayonnaise 1/2 cup sour cream 1/4 cup milk (optional) or buttermilk (optional) 1 tablespoon fresh lemon juice 1 garlic clove, minced black pepper Directions 1Using a fork, mash blue cheese into mayonnaise and sour cream. 2Stir in lemon juice and garlic, then season to taste with black pepper. 3Add milk to make dip thinner if you like. 4Chill 30 minutes to blend flavors

So-called Chinese Restaurant Syndrome and the accusatory fingers pointed at glutimates as something dangerous were ideas not accepted by everyone and anyway were long ago discredited. I believe this was the source of what you called the "not very good reputation". Or were you thinking of something else? And not a good reputation with "certain physicians"? What does that mean? I don't often eat canned soups or other concoctions but you can be sure most have glutimate-rich ingredients with less potentially misunderstood names than MSG. The Japanese have long been on the forefront of identifying and using glutimate-rich ingredients. Japanese food is very glutimate heavy. That's why so many dishes taste savory and delicious. J Kenji Lopez-Alt is a respected and innovative chef who's very into the science of food and cooking. Formerly with the Cooks Illustrated operation, he's now doing other things (including writing books) and is associated with the website Serious Eats. I recently made his stew recipe and it includes some unusual ingredients as well as what he describes as an "umami bomb" to jolt the flavor. Soy sauce, tomato paste, anchovies, Worchestershire sauce (which has anchovies in it). The end result was delicious. The not so good reputation you refer to is what exactly?

Glad to hear it Jana, that has been on my rotation at least 10 years! We had guests last night and had a summer roll party (each family had their own buffet). I never know what to serve "with" it so I made Lars' sesame green bean and mushroom salad. It was very good. Lars can you estimate quantities? I just kept adjusting the vinegar and sesame oil to taste, and I am not sure what ratio I ended up with so I am afraid I won't be able to repeat it.