Re: I'm really starting to like this stuff

On 2025-04-17, Bruce <Bruce@invalid.invalid> wrote:

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,

Alaska Pollock, Water, Corn Starch, Sugar, Sorbitol, Contains 2% or Less
of: Natural and Artificial Flavor (Extracts of Blue Crab, Snow Crab,
Lobster, and Alaska Pollock), Refined Fish Oil* (Anchovy, Sardine), Rice
Wine (Water, Rice, Koji), Egg Whies Modified Tapioca Starch, Sea Salt,
Potassium Chloride, Disodium Inosinate, Sodium Pyrophosphate, Soy
Lecithin, Titanium Dioxide (For Color), Carmine (For Color),
Canthaxanthin (For Color). *Adds A Trivial Amount of Fat

farmed salmon is Frankenfood

Not all farmed salmon is GMO.

and Japanese mayo's probably full of
cheap oil and "natural flavor".

Vegetable Oil (Canola Oil, Soybean Oil), Egg Yolk, Vinegar, Salt,
Monosodium Glutamate, Spice, Natural Flavor

--
Cindy Hamilton