Re: I'm really starting to like this stuff

On Thu, 17 Apr 2025 03:02:24 +0000, dsi100@yahoo.com (dsi1) wrote:

On Wed, 16 Apr 2025 20:31:57 +0000, Bruce wrote:

>
Highest in umami:
1. Kombu
2. Parmesan cheese
3. Tomatoes
4. Mushrooms
>
So if you want lots of umami, choose between seaweed and pizza. I know
what I'm going for :)

>
My aim is to have umami in the dishes that I make but I don't do that by
using tomatoes or mushrooms or other natural foods. I just use
umami-rich flavor enhancers. These are mostly fermented ingredients like
soy sauce, or miso, or oyster sauce or fish sauce, or etc., etc., etc.
>
Mostly, Western cooks aren't that interested in umami-rich dishes. Umami
rich dishes are mostly random and accidental. Foods like pizza, or a
Denver omelette, or a Vegemite sandwich.
>
My daughter made a umami rich salmon dish tonight. It has imitation
crab, salmon, nori, and Japan mayo. Tasty.

God knows what's in imitation crab, probably fish waste products,
farmed salmon is Frankenfood and Japanese mayo's probably full of
cheap oil and "natural flavor". Not so tasty. Don't tell your
daughter. It would ruin the fun.

--
Bruce
<https://i.postimg.cc/5NvHwfF0/trumpputin.jpg>