On Thu, 25 Oct 2018 11:30:04 -0700 (PDT), Cindy Hamilton
> wrote:

>On Thursday, October 25, 2018 at 1:36:44 PM UTC-4, Brice wrote:
>> On Thu, 25 Oct 2018 10:25:39 -0700 (PDT), dsi1 >
>> wrote:
>>
>> >On Thursday, October 25, 2018 at 2:19:48 AM UTC-10, Gary wrote:
>> >>
>> >> I'm still trying to figure out just exactly what umami is.
>> >> I would love to hear everyone's definition of this taste.
>> >> Please do.
>> >
>> >The simplest way to find out, hopefully, is to get a bag of MSG and use it and study what it does with food. I think my daughter must have thrown out my bag of MSG cause it's nowhere to be found. OTOH, I've found that I don't need it because I have several ingredients rich in the stuff.
>> >
>> >1) Shoyu
>> >2) Chinese salted black beans
>> >3) Miso paste
>> >4) Japanese mayo
>> >5) Fish sauce
>> >6) Salted anchovy
>> >7) Korean gochujang
>> >8) Oyster sauce
>> >9) Dried mushroom
>> >10) Katsuobushi
>> >11) Kim chee
>> >12) Cheese, especially Parmesan
>> >
>> >Mostly you get umami from fermented foods.
>>
>> So, Gary, buy 2 cheeseburgers. Leave one au naturel and sprinkle the
>> other with MSG. Eat both with a glass of water. The difference that
>> you'll notice, is umami.
>
>I doubt that's a fair test. Cheeseburgers (even from McDonald's) have
>various sources of umami compounds: beef, cheese, ketchup.

I used cheeseburgers because I know Gary eats those. But let's try
again:

Steam 2 pieces of unseasoned tofu. Leave one au naturel and sprinkle
the other with MSG. Eat both without a glass of wine (you'll have to
control yourself here). The difference that you'll notice, is umami.