On Thu, 25 Oct 2018 Gary wrote:
>dsi1 wrote:
>>
>> Asian cooks have an advantage over Western cooks because they make most of their dishes with the idea of maximizing umami. I don't know how much Western cooks are able to utilize this basic taste. It might be that umami is an abstract concept to most cooks.
>
>I'm still trying to figure out just exactly what umami is.
>I would love to hear everyone's definition of this taste.
>Please do.

It's the difference between ice cold cow's milk from a plastic
container and warm umami's milk on tap.