On Thursday, October 25, 2018 at 10:54:32 AM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> On Thursday, October 25, 2018 at 8:52:54 AM UTC-10, Ophelia wrote:
> > "dsi1" wrote in message
> > ...
> >
> > On Thursday, October 25, 2018 at 2:19:48 AM UTC-10, 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.
> >
> > 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.
> >
> > ==
> >
> > I have a bag of MSG I got from a Chinese shop in Glasgow. They didn't
> > know
> > what I wanted at first but they got it in the end))
> >
> > I don't really know what I am doing with it, but I put a couple of pinches
> > into things))
>
> If you have some bland food like potato salad you can add some MSG to it.
> I'd use about twice the amount as you use salt. Dish out two portions and
> add MSG to one. Then feed it to your hubby/guinea pig and ask him which
> tastes better. Don't add it to oatmeal though!
>
> ==
>
> Righteo <g> My hubby is well used to being a guinea pig. I experiment all
> the time)) He never complains))

He sounds like a right jolly chap! We are blessed, are we not?