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Umami: real or bogus?
On 8/6/2015 10:26 PM, Bruce wrote:
> On Thu, 06 Aug 2015 21:24:56 -0700, sf > wrote: > >> On 6 Aug 2015 16:02:48 GMT, notbob > wrote: >> >>> 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?  >> >> You can buy "umami" paste, but it's made of things you'd recognize - >> >> Tomato paste >> Garlic >> Anchovy paste >> Black olives >> Balsamic vinegar >> Dehydrated porcini mushrooms >> Parmesan cheese >> Olive oil >> Wine vinegar >> Sugar >> Salt >> >> So IMO, umami is the new "je nes se quois". > > Is that a native Indian language? > Are you an idiot expat? |
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