On Thursday, October 25, 2018 at 1:36:44 PM UTC-4, Brice wrote:
> On Thu, 25 Oct 2018 10:25:39 -0700 (PDT), dsi1 >
> wrote:
>
> >On Thursday, October 25, 2018 at 2:19:48 AM UTC-10, Gary wrote:
> >>
> >> 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.
> >
> >The simplest way to find out, hopefully, is to get a bag of MSG and use it and study what it does with food. I think my daughter must have thrown out my bag of MSG cause it's nowhere to be found. OTOH, I've found that I don't need it because I have several ingredients rich in the stuff.
> >
> >1) Shoyu
> >2) Chinese salted black beans
> >3) Miso paste
> >4) Japanese mayo
> >5) Fish sauce
> >6) Salted anchovy
> >7) Korean gochujang
> >8) Oyster sauce
> >9) Dried mushroom
> >10) Katsuobushi
> >11) Kim chee
> >12) Cheese, especially Parmesan
> >
> >Mostly you get umami from fermented foods.
>
> So, Gary, buy 2 cheeseburgers. Leave one au naturel and sprinkle the
> other with MSG. Eat both with a glass of water. The difference that
> you'll notice, is umami.

I doubt that's a fair test. Cheeseburgers (even from McDonald's) have
various sources of umami compounds: beef, cheese, ketchup.

Cindy Hamilton