[prev] [thread] [next] [lurker] [Date index for 2007/01/08]
On Thu, Jan 04, 2007 at 11:47:04AM +0000, Rev Simon Rumble said: > Actually you want it to have aniseedyness that's actually below taste > threshold. It adds something. Not sure I can define it. Body? The Prophet Heston (more Hestony related adventures to come, food fans) is a big fan of putting star anise in everything (and then taking it out at the end). I don't think it's quite Umami but it does add depth. Speaking of Umami - has anybody played around with MSG? I've been sufficently convinced by the good Mr Steingarten that "Chinese Restaurant Syndrom" is a big crock so I'm ponderign getting a tub for those times (which are admittedly rare) when adding tomatoes, soy, worcestershire sauce or parmesan aren't appropriate.There's stuff above here
Generated at 00:01 on 04 Feb 2007 by mariachi 0.52