On Sat, 28 Feb 2009 10:58:45 -0800, sf wrote:

> On Sat, 28 Feb 2009 17:50:07 GMT, blake murphy
> > wrote:
>
>>On 27 Feb 2009 18:26:30 GMT, Wim van Bemmel wrote:
>>
>>> On Fri, 27 Feb 2009 01:26:32 -0700, Christine Dabney wrote:
>>>
>>>> On Fri, 27 Feb 2009 05:38:53 GMT, hahabogus > wrote:
>>>>
>>>>>I mentioned Maggi Sauce... not their beef bullion cubes. I also said it
>>>>>had a beefy taste, I never said it had beef in it. Maggi sauce is the
>>>>>Asian version of worchestershire sauce made by a Swiss outfit...go
>>>>>figure.
>>>>
>>>> It seems to be used a lot in Vietnamese cooking too.
>>>>
>>>> Christine
>>>
>>> Maggi Sauce *is* a soya sauce. Of which many versions exist. They (almost)
>>> all contain much salt, and all more or less MSG.
>>
>>i don't think i would describe maggi as a soya sauce, except that soy is an
>>ingredient:
>>
>>Used in Thai cooking somewhat like Worcestershire sauce, this sauce is made
>>with hydrolyzed pure vegetable protein and without any food preservatives.
>>
>><http://www.templeofthai.com/food/sauces/maggi-5150130079.php>
>>
>>any half-way respectable soy sauce is brewed from soybeans, wheat, water,
>>salt and maybe sugar. it is not mixed in vats.
>>
>><http://en.wikipedia.org/wiki/Soy_sauce>
>>
> I was introduced to Maggi by a Dane. Apparently they love it over
> there, but I have never taken a liking to it.

i think anything i'd be tempted to use maggi in, i would use soy instead.
maybe if i cooked more thai stuff.

your pal,
blake