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September 21, 2007



Oooh, mami, I'm-a laffin!


How about this as a description: the flavor is just a deep "savory", I would say, not the confuse with salty. A combination of salt, fat, yeast. Does that help?


I meant "not to confuse", sorry!


Hey Alanna -- I'm a-laffin' too. The veg dish is worth trying too!

Hi Hande -- thanks for the help in pinning down the elusive flavor of umami. I'm not really sure I'll ever get it, though, since so many of the "umami-rich" foods don't fit into the described flavor: tomatoes, peas, corn, carrots...

Pieds Des Anges (Kyla)

For me I understand umami-ness as the flavour left on your tongue by a steamed artichoke heart. Kind of an aromatic- savory-complexness. I love that description as "deep savory." Parmesan is practically pure umami right? So it's that thing that parmesan adds to a dish.

But hey, as none of us will ever really verify each other's taste experience, umami is what you make it.

Dish looks great!

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