Umami

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Michael Hoffman
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Re:Umami 2011/05/10 23:22:35 (permalink)
Well, the 250 grams of butter comes to just over half a pound, so go on from there. It looks good.
#31
mar52
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Re:Umami 2011/05/10 23:30:20 (permalink)
But I want someone to do it for me.  I don't like math!
 
Guess I could use anchovie paste instead of the anchovies.  Easier.  
#32
Michael Hoffman
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Re:Umami 2011/05/10 23:33:32 (permalink)
I'm a fan of anchovy paste in recipes. I often use it when I make aglio y olio, and I'm sure it would work perfectly in that compound butter.
#33
mar52
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Re:Umami 2011/05/10 23:54:45 (permalink)
AnchovY.  I know that.
#34
Michael Hoffman
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Re:Umami 2011/05/11 00:27:31 (permalink)
With a Y. Right.
#35
SeamusD
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Re:Umami 2011/05/11 13:17:14 (permalink)
Everything I see or read about umami has to do with mushrooms or some type of seafood. Unless beer battered, deep fried fish fry has umami, I guess I'm out of luck. I won't eat mushrooms or seafood.
#36
mar52
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Re:Umami 2011/05/11 13:21:15 (permalink)
You may have had anchovy paste and didn't know it.  It adds a wonderful nuttiness to some dishes.
#37
SeamusD
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Re:Umami 2011/05/11 13:55:32 (permalink)
Well, I do like worcestershire, which I know has anchovy, so you have a good point. I just wouldn't eat a filet of it... I can't get past the texture, and even the slightest hint of a fishy flavor or scent and I'm gagging.
#38
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