notbob wrote in rec.food.cooking:

> Back story first:
>
> I wuz exploring koko's blog and slipped into White On Rice, one of
> koko's linked blog sites. What was the first recipe to catch my eye?
> Umami Burgers. ????
>
> Now, I'm jones'ing an ancient craving, hamburgers and cheeseburgers.
> Couldn't find a burger worth a damn in my locale, so started making my
> own. I've changed my recipe jes a tad, but I still got it! Made one
> last night and it was sublime. But, I'm not above improving upon my
> own recipe to further my occasional addiction. WOR sez Viet fish
> sauce is the answer to the "ultimate" umami burger.
>
> <http://whiteonricecouple.com/recipes/best-umami-hamburger-recipe/>
>
> While I love fish sauce (Thai or Viet) and always have plenty on hand,
> never thought of it as a marinade for my burger meat. I'll definetly
> give it a shot. My burger jones is alive and well.
>
> Still....
>
> 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?
>
> nb

It's a blend and isnt actually asian though the word is. It's related
to amino acids naturally in foods in part of it.

Carol

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