On 8/8/2015 9:15 AM, Brooklyn1 wrote:
> On Sat, 8 Aug 2015 11:27:11 -0700 (PDT), dsi1 >
> wrote:
>
>> On Saturday, August 8, 2015 at 7:13:42 AM UTC-10, Japhy Ryder wrote:
>>> On 8/8/2015 2:29 AM, dsi1 wrote:
>>>> On Friday, August 7, 2015 at 4:40:59 PM UTC-10, Japhy Ryder wrote:
>>>>> On 8/7/2015 2:35 PM, dsi1 wrote:
>>>>>> On 8/7/2015 10:22 AM, notbob wrote:
>>>>>>> On 2015-08-07, dsi1 > wrote:
>>>>>>>
>>>>>>>> You're the one that brings up the idea that umami is not real.
>>>>>>>
>>>>>>> Actually, I brought up the idea that the term "umami" may be
>>>>>>> unnecessary and was asking for opinions.
>>>>>>>
>>>>>>>> I think that for most Americans, umami is not real.
>>>>>>>
>>>>>>> I think it's only the term "umami" that is unreal for Americans,
>>>>>>> despite the fact we've been eating it for decades. Kinda like the
>>>>>>> term "shoyu", which I've never heard from anyone, but yerself, my
>>>>>>> entire life. I've heard of "umami" (though I spelled it wrong), but
>>>>>>> never "shoyu", depite enjoying my first soy sauce over 60 yrs ago.
>>>>>>>
>>>>>>> nb
>>>>>>>
>>>>>>
>>>>>> When I was growing up, calling shoyu "soy sauce" was considered to be
>>>>>> putting on airs and talking like a haole. These days, the young folks
>>>>>> have no problem with "soy sauce." Mostly, old Hawaiians and the Japanese
>>>>>> call soy sauce "shoyu."
>>>>>
>>>>>
>>>>> The favorite here is Ponzu sauce, hard to beat citrus with soy.
>>>>
>>>> I like it too. It's great for folks that find regular shoyu to be too salty. It's what "lite" shoyu should be but isn't.
>>>>
>>> Yeah, that resonates for sure.
>>>
>>> And it works on most anything, so versatile is the byword.
>>
>> That it is!
>
> I use Accent (msg) with most dishes instead of salt, a pinch of Accent
> enhances flavor better than a heaping tsp of salt. This morning I
> sliced the major meat from a roast pork loin bone and am making stock,
> sliced pork made a couple nice sandwiches for lunch; 4 qt pot, meaty
> roast pork bone, two big carrots, 2 large celery ribs, 1 medium onion,
> 3 big garlic cloves, freshly ground white/black pepper, a little dried
> dill n'parsley, a thumb size piece of ginger. Haven't decided yet on
> what to do with the stock but it tastes very good... it's still
> simmering, that tiny cluster of bubbles is as heated as it gets. Later
> I'll eat all those veggies and all the meat I pick off the bones:
> http://i59.tinypic.com/34dh5c3.jpg
>

I have a 3 lb bag of the Ajinomoto. You might think I'm kidding - I'm not.