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Janet

In article >,
lid says...
>
> 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?

elle ne sait rien :-)

Janet UK