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From: Cindy Hamilton <chamilton5280@invalid.com>
Newsgroups: rec.food.cooking
Subject: Re: I'm really starting to like this stuff
Date: Thu, 17 Apr 2025 09:14:37 -0000 (UTC)
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On 2025-04-17, Bruce <Bruce@invalid.invalid> wrote:
> On Thu, 17 Apr 2025 03:02:24 +0000, dsi100@yahoo.com (dsi1) wrote:
>
>>On Wed, 16 Apr 2025 20:31:57 +0000, Bruce wrote:
>>>
>>> Highest in umami:
>>> 1. Kombu
>>> 2. Parmesan cheese
>>> 3. Tomatoes
>>> 4. Mushrooms
>>>
>>> So if you want lots of umami, choose between seaweed and pizza. I know
>>> what I'm going for :)
>>
>>My aim is to have umami in the dishes that I make but I don't do that by
>>using tomatoes or mushrooms or other natural foods. I just use
>>umami-rich flavor enhancers. These are mostly fermented ingredients like
>>soy sauce, or miso, or oyster sauce or fish sauce, or etc., etc., etc.
>>
>>Mostly, Western cooks aren't that interested in umami-rich dishes. Umami
>>rich dishes are mostly random and accidental. Foods like pizza, or a
>>Denver omelette, or a Vegemite sandwich.
>>
>>My daughter made a umami rich salmon dish tonight. It has imitation
>>crab, salmon, nori, and Japan mayo. Tasty.
>
> God knows what's in imitation crab, probably fish waste products,

Alaska Pollock, Water, Corn Starch, Sugar, Sorbitol, Contains 2% or Less
of: Natural and Artificial Flavor (Extracts of Blue Crab, Snow Crab,
Lobster, and Alaska Pollock), Refined Fish Oil* (Anchovy, Sardine), Rice
Wine (Water, Rice, Koji), Egg Whies Modified Tapioca Starch, Sea Salt,
Potassium Chloride, Disodium Inosinate, Sodium Pyrophosphate, Soy
Lecithin, Titanium Dioxide (For Color), Carmine (For Color),
Canthaxanthin (For Color). *Adds A Trivial Amount of Fat

> farmed salmon is Frankenfood 

Not all farmed salmon is GMO.

> and Japanese mayo's probably full of
> cheap oil and "natural flavor". 

Vegetable Oil (Canola Oil, Soybean Oil), Egg Yolk, Vinegar, Salt,
Monosodium Glutamate, Spice, Natural Flavor

-- 
Cindy Hamilton