In article >,
blake murphy > wrote:

> > Pretty much any acid is sour. Vinegar is pretty common. Some people
> > keep a bottle of vinegar on the table to add some "sour" to taste, just
> > like many people keep a bowl of sugar on the table to add to coffee,
> > tea, cereal or whatever. Many people keep a bottle of ketchup on the
> > table, too. That has a lot of sugar and some vinegar, so it is a sweet
> > and sour condiment. I'm confused about this Umami paste. A scientist
> > in Japan already isolated a primary Umami flavor, know as monosodium
> > glutamate, or MSG. This process of extraction was patented in 1909:
>
> i have no idea of the cost of the umami paste, but i'd guess anchovy paste
> is cheaper and give much the same effect. or the powdered m.s.g.
>
> your pal,
> blake

Never thought of trying anchovie paste. I'm just learning to cook with
the canned ones. It does add a "something savory" to anything you add
it to for sure.

So, a healthier MSG substitute? I doubt the sodium content would be any
lower. <g>
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/OMPOmelet>

Subscribe: