On Tuesday, October 23, 2018 at 6:06:40 PM UTC-10, Julie Bove wrote:
> When you make stir fries, do you use sauce? If so, what kind? I've tried a
> variety of purchased sauces, including one just called "Stir Fry Sauce".
> Just not sure what the good ones are as I don't like stir fries for the most
> part. I do sometimes eat stir fried vegetables with salt and pepper but no
> sauce.
>
> Do you use sauce? If so... Is it a purchases sauce or do you make your own?
>
> Thanks.

I have two main sauces that I use. 1) Garlic chili sauce 2) black bean garlic sauce. Both are made by Lee Kum Kee. I also have a bottle of Lee Kum Kee chopped garlic. With these jars I can do practically any dish. I also have a couple of tubs of Mae Ploy curry paste - yellow and red. Using these preparations, I can cook up tasty foods very fast.

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.

"dsi1" > wrote in message
...
On Tuesday, October 23, 2018 at 6:06:40 PM UTC-10, Julie Bove wrote:
> When you make stir fries, do you use sauce? If so, what kind? I've tried a
> variety of purchased sauces, including one just called "Stir Fry Sauce".
> Just not sure what the good ones are as I don't like stir fries for the
> most
> part. I do sometimes eat stir fried vegetables with salt and pepper but no
> sauce.
>
> Do you use sauce? If so... Is it a purchases sauce or do you make your
> own?
>
> Thanks.

I have two main sauces that I use. 1) Garlic chili sauce 2) black bean
garlic sauce. Both are made by Lee Kum Kee. I also have a bottle of Lee Kum
Kee chopped garlic. With these jars I can do practically any dish. I also
have a couple of tubs of Mae Ploy curry paste - yellow and red. Using these
preparations, I can cook up tasty foods very fast.

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.

---

Thanks! I do have the chili garlic. I will look for the black bean one.

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.

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.

On Thu, 25 Oct 2018 10:27:27 -0400, wrote:

> 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.

This goes in hand-in-hand with why you sneak over the neighbors
farms in the middle of the night to suck on cow udders (in your
birthday suit, too).

-sw

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.

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.

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

On Thu, 25 Oct 2018 11:30:04 -0700 (PDT), Cindy Hamilton
> wrote:

>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.

I used cheeseburgers because I know Gary eats those. But let's try
again:

Steam 2 pieces of unseasoned tofu. Leave one au naturel and sprinkle
the other with MSG. Eat both without a glass of wine (you'll have to
control yourself here). The difference that you'll notice, is umami.

Brice wrote:
>
> I used cheeseburgers because I know Gary eats those.

Normally just hamburgers without the cheese but then I suspect
most people here eat hamburgers occasionally except for you.
Note: my hamburger consumption probably averages out to about 12
or a bit more each year. I really don't eat them often. They are
delicious when I do though.

But let's try
> again:
>
> Steam 2 pieces of unseasoned tofu. Leave one au naturel and sprinkle
> the other with MSG. Eat both without a glass of wine (you'll have to
> control yourself here). The difference that you'll notice, is umami.

So....basically MSG is about pure umami taste? I've got some
here, I can just taste that plain without a vehicle to coat with
it.

----
OK, I just tasted it. It's a very nice flavor. I can see why it's
labeled as "flavor enhancer" (Accent). I remember tasting it
plain when I was a kid and I always described it as "mildly
steak-flavored salt."

I also saw last night on America's Test Kitchen that mushrooms
are strong with umami taste. Guess that's why I've always loved
mushrooms.

Here's a small faded pic of Dad & Daughter mushroom ppls
that I drew about 30 years ago:
http://www.hostpic.org/images/1810261616350096.jpg

"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))

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!

"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))

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?

On Thu, 25 Oct 2018 08:19:43 -0400, 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.

That one of the biggest loads of pseudo-bullshit I've heard come out
of his keyboard. He definitely has sort of mental condition that
mimics Tourettes Syndrome. The sudden need to blurt out something
inappropriate or meaningless, just a more profound-sounding than
your classic Tourettes. And often prefaced with "I guess..." or "I
predict...". Or maybe he spent 6 years at the same schools as Kuthe
learning the Art of Bullshiting.

-sw

On Thu, 25 Oct 2018 16:08:56 -0500, Sqwertz >
wrote:

>On Thu, 25 Oct 2018 08:19:43 -0400, 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.
>
>That one of the biggest loads of pseudo-bullshit I've heard come out
>of his keyboard. He definitely has sort of mental condition that
>mimics Tourettes Syndrome. The sudden need to blurt out something
>inappropriate or meaningless, just a more profound-sounding than
>your classic Tourettes. And often prefaced with "I guess..." or "I
>predict...". Or maybe he spent 6 years at the same schools as Kuthe
>learning the Art of Bullshiting.

It's part of his Asians Are Better Than Whites Syndrome.

On Thursday, October 25, 2018 at 11:08:10 AM UTC-10, Sqwertz wrote:
>
> That one of the biggest loads of pseudo-bullshit I've heard come out
> of his keyboard. He definitely has sort of mental condition that
> mimics Tourettes Syndrome. The sudden need to blurt out something
> inappropriate or meaningless, just a more profound-sounding than
> your classic Tourettes. And often prefaced with "I guess..." or "I
> predict...". Or maybe he spent 6 years at the same schools as Kuthe
> learning the Art of Bullshiting.
>
> -sw

https://groups.google.com/d/msg/rec....0/2cXhDJoBAwAJ