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On Mon, Jan 08, 2007 at 09:37:29AM +0000, Simon Wistow wrote: > Speaking of Umami - has anybody played around with MSG? I've been > sufficently convinced by the good Mr Steingarten that "Chinese > Restaurant Syndrom" is a big crock so I'm ponderign getting a tub for > those times (which are admittedly rare) It's great! I bought some recently for a vegan nuoc mam cham analogue, and have since then been damn tempted to add it to everything. Fortunately, good sense generally prevails, and I use it in moderation now -- the taste is distinctive, and not always an improvement. (In particular, it makes things taste "heavier", and can muddy light/"clean" flavors.) However, I've found it to be an excellent addition to my culinary armory. For example, ground chipotle + MSG == wonderspice. I could just sniff it all day. Or snort it and get high. (Ouch!) > when adding tomatoes, soy, worcestershire sauce or parmesan aren't > appropriate. I bet it'd be good sprinkled on sliced tomatoes, though. N.There's stuff above here
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