On 8/6/2015 10:26 PM, Bruce wrote:
> On Thu, 06 Aug 2015 21:24:56 -0700, sf > wrote:
>
>> On 6 Aug 2015 16:02:48 GMT, notbob > wrote:
>>
>>> What is umami? Is it a real deal or jes some Asians trying to foist
>>> their cooking methods/terms off as some sorta scientific fact? If
>>> tomatoes and other MSG heavy foods are particularly savory, is that a
>>> whole new element for one's palate to discern? Why is sweet, sour,
>>> bitter, and salty not enough? In short, is "umami" a real distinction
>>> or jes another trendy term being ferociously flogged through the
>>> food-o-sphere?
>>
>> You can buy "umami" paste, but it's made of things you'd recognize -
>>
>> Tomato paste
>> Garlic
>> Anchovy paste
>> Black olives
>> Balsamic vinegar
>> Dehydrated porcini mushrooms
>> Parmesan cheese
>> Olive oil
>> Wine vinegar
>> Sugar
>> Salt
>>
>> So IMO, umami is the new "je nes se quois".
>
> Is that a native Indian language?
>

Are you an idiot expat?