Sujet : Re: Tenderizing meat
De : cc (at) *nospam* invalid.cc (clams casino)
Groupes : rec.food.cookingDate : 21. Dec 2024, 20:00:01
Autres entêtes
Organisation : A noiseless patient Spider
Message-ID : <vk737h$4rti$33@dont-email.me>
References : 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15
User-Agent : Mozilla Thunderbird
On 12/21/2024 11:13 AM, Carol wrote:
dsi1 wrote:
On Fri, 20 Dec 2024 21:30:17 +0000, Bruce wrote:
>
On Fri, 20 Dec 2024 19:37:17 -0000 (UTC), Cindy Hamilton
<chamilton5280@invalid.com> wrote:
>
On 2024-12-20, Bruce <Bruce@invalid.invalid> wrote:
>
I bet they're familiar with tomatoes and therefore with umami.
Maybe whities eat even more tomatoes than Asians.
>
I'm not sure if dsi1 really knows what umami is. Everything he
claims has umami also has salt.
>
He also has trouble accepting that there's umami in non Asian food
items. "Umami's Asian! Umami's mine! Keep your white hands off my
umami! Mine!" Like Gollum and the ring.
>
Some American dishes are chock full of umami. A Denver omelette for
instance. Pizza is rich in umami. Bacon is packed with umami.
Vegemite/Marimite is rich in umami but that's not American so they
don't count. Ketchup is rich in umami. That's about all I can think
of. I don't have any trouble accepting that there is umami in
non-Asian foods - I just can't think of very many dishes that do.
The chicken thigh tomato soup I made is high on the list.
https://postimg.cc/tnVDcDk6
And you will be low on the ground if you let that soup stay on warm for 48 hours in your crockpot.
⚰️
Tenderizing meat
Re: Tenderizing meat