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 Umami

Change Page: < 12 | Showing page 2 of 2, messages 31 to 38 of 38
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Michael Hoffman

  • Total Posts: 17837
  • Joined: 7/1/2000
  • Location: Gahanna, OH
Re:Umami Tue, 05/10/11 11:22 PM (permalink)
Well, the 250 grams of butter comes to just over half a pound, so go on from there. It looks good.
 
#31
    mar52

    • Total Posts: 7599
    • Joined: 4/17/2005
    • Location: Marina del Rey, CA
    Re:Umami Tue, 05/10/11 11:30 PM (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

      • Total Posts: 17837
      • Joined: 7/1/2000
      • Location: Gahanna, OH
      Re:Umami Tue, 05/10/11 11:33 PM (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

        • Total Posts: 7599
        • Joined: 4/17/2005
        • Location: Marina del Rey, CA
        Re:Umami Tue, 05/10/11 11:54 PM (permalink)
        AnchovY.  I know that.
         
        #34
          Michael Hoffman

          • Total Posts: 17837
          • Joined: 7/1/2000
          • Location: Gahanna, OH
          Re:Umami Wed, 05/11/11 12:27 AM (permalink)
          With a Y. Right.
           
          #35
            SeamusD

            • Total Posts: 939
            • Joined: 4/1/2008
            • Location: Syracuse, NY
            Re:Umami Wed, 05/11/11 1:17 PM (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

              • Total Posts: 7599
              • Joined: 4/17/2005
              • Location: Marina del Rey, CA
              Re:Umami Wed, 05/11/11 1:21 PM (permalink)
              You may have had anchovy paste and didn't know it.  It adds a wonderful nuttiness to some dishes.
               
              #37
                SeamusD

                • Total Posts: 939
                • Joined: 4/1/2008
                • Location: Syracuse, NY
                Re:Umami Wed, 05/11/11 1:55 PM (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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