When did you realize there is no such thing as "umami" and that it's strictly a marketing term? >b-but le tomatoes Don't taste like anything, or can be classified as a little sweet or sour at most.
you do know the tongue zones thing is bullshit right?
>>21972490what the fuck are you talking aboutit’s a real taste in reality. though tomatoes is kind of an odd example
>>21972490>>21972493you have both never had a good tomato. sad.
>>21972495I am so jealous of your actual tomatoes. a pleb like me could never understand, might as well rope
>>21972490These zones are also nonsense, you can taste all on your tongue
>>21972490>2026>He posted tongue zones as an argument
>>21972493every exemple is a werid exemple. cheese doesn't taste like meat doesnt taste like tomatoes. every time it becomes an infinte chase for exemple because "it's not real umami".
>>21972490I fixed it for you
nah, umami real. i have to account for umami whenever i do wine pairings for new dishes on the tasting menu. t. somm
>>21972552c'est "example" en anglais.anyways, i would say that cured meat has a comparable flavor profile to hard/blue cheese. or miso paste or soy sauce. "umami" is just a fancy way of saying "savoury", i would say.
>>21972622That’s a cool jobWhat’s your favorite wine pairing
>>21972490Holy shit there’s a tongue zone for Fazoli’s???
>>21972490Taste the umami
>>21972490Get yourself a packet of msg, a ripe tomato, a small bit of soya sauce, a small bit of worcester sauce, some soup/bouillon/straight bouillon powder, and some hard cheese. Grab something to cleanse your palate in between (not red wine) and some rice, noodles, or some kind of bread to lightly dip into the sauces.There is a flavour among all of these things that isn't salt. By comparing them back to the msg (with a bit on your finger or something), you can tune your perception and train yourself to know what umami is. It can't be compared directly to the other flavours because it has nothing to do with them. The closest I've heard is >it is to salty what something like chamomile is to sweetness, and, >It's like a high note above saltiness, If you tasted with your ears, salt would be in the treble range, and umami would be the stuff up near the top, like the sizzle on a cymbal crash, or the crispness on guitar distortion, the airiness in the reverb on a singer's voice. Almost uselss on its own or when there's too much of it, but you really miss it when its not there.
>>21972776that poor platypus
>>21972490umami is basically the taste of monosodium glutamate, which is naturally found in many foods.You have MSG receptors on your tongue, so it's definitely a real, scientifically proven taste that you can feel and not some marketing fad.
>>21972490except for the fact that bitter is at the front of the tongue all the rest is bullshit.also umami is real, and tomatoes taste amazing IF you grow them yourself.get good
>>21972797glutamate/glutamic acid, inosinate, and guanylate. They're all more noticable as sodium salts, but most forms register as "savoury". It's a protein indicator, much as sweet is generally a saccharide indicator, sour is an acidty/proton-donating/+ion indicator, bitter is an alkaloid indicator, and salty is a chloride salt indicator.
>>21972490Is this the bay leaf poster branching out into other areas of retardation?
>>21972499true
>>21972552it's because stupid westerners are trying to localize it with familiar ingredients for other stupid westerners. just say umami is the flavor of dashi and everyone will understand.
>>21972943Dashi's got a lot of aromatics and salt happening as well. We've got access to dashi and various umami-loading fermented soy products. We've got worcester, anchovies and other salty eyebrow fish, new and old world alliums, and all kinds of meats (despite the glut of chicken, pork, and beef choking the rest out) and cheeses (despite the glut of cheddars, mozzarellas, and salted hard Italian cheeses) that have a lot of glutamate, inosinate, and other savoury aminos. It's not a foreign concept, and just about anybody who eats for enjoyment understands that sometimes a dish is salty enough and just needs more onion.
>>21972943YWNBAJ
"Umani" being used instead of "savory" is fucking retarded and I'm sick of it.
>>21973009umami is specific to amino-acid and amino-acid salt based savouriness. 'Savoury' can mean "not sweet," delicious, or can even denote an herb which has no savoury amino contributions to make.
>>21973067>yeah it's savory BUTNo. It's savory. Shut the fuck up.
>>21973081But it's not specific.You've got Trisomy 21, so to call you a retard might be somewhat accurate, but to say you have Down Syndrome is more accurate. To say that grana padano is savoury is true, but to say that the mountain of it atop your spaghetti is giving it the umami flavour that you crave because it indicates a protein source to boost that retard strength of yours - that's accurate.
>>21973091now i finally understand
>>21973091Nah. You're a drone. Probably didn't even know the word existed until some faggot like babish said it.
>>21973114Considering my parents were both born in Kyoto... I'm sorry that the English language shifts and drifts so much, but savoury denotes so much more beyond "meaty" or "amino-rich" that it doesn't even have to mean either of these things. Umami has become the term used in English to denote the flavour of amino acids and their salts - a literal fifth taste that triggers your receptors as easily as the word triggers your limbic system.
>>21973134No. It is an example of a an honest-to-God meme. No one with half a brain thinks this is the case, only retarded faggots who watch too much youtube or consume too much social media. >ellipsisHang yourself or go back to where you came from.
>>21973140London? I plan to when my contract's up here.The omission is that I was raised speaking Japanese at home and with relatives. it seemed too obvious to include.I'm sorry that your native tongue drifts so much that you have to adopt words from other languages for your jargon. You probably attribute it to left-vs-right politics or something, but it's true of all languages. Japanese technical jargon is its own pidgin language.Use whatever word you want. We'll probably figure it out through context unless your choice is way off.
>>21973081Strong concessionAccepted
>>21973148>I'm retarded so hide behind ESL status>>21973149lollmao
>>21973153I was born in London. It's not like I'm not fluent.You guys are terrible with this language, even beyond the abuses your cheap typesetters have perpetrated. Why do you still bother with it?
>>21972490umami is the taste of glutamate. your tongue literally has specific flavour receptors for glutamates. anybody who still says it's not real is just a stubborn retard and/or has no taste.
>>21973176Describe the taste then.
>>21973239Describe salty
>>21973242here you go, it's literally saltyour turn
>>21973245Self referencial definition, fail.
>>21973247Shut up and describe the taste of umami.
>>21973254You first
>>21973267Guess I won./thread
>>21973239if you're fine with using salt to describe "salty" then you should be okay using MSG to describe umami.
>>21973270No you lost. Sorry. Thanks for playing.
>>21973280or citric acid for sour
>>21972490>tomatoes don't taste like anythingStop buying shit tomatoes. A fresh tomato from the garden that's fully ripened on the plant has an intense and distinctly tomatoey flavor.
umami is msg.msg is good.
>>21972493>>21972943It's literally not a taste, on a chemical level there are no tastebuds that pick up a physical 'umami' stimuli in your mouth.
>>21972786Umami is bass not treble
>>21973427i dont have tastebuds that pick up a physical "buffalo wing" stimuli either, but i know what buffalo wings taste like. maybe you're just not very good at detecting flavors.
>>21973473Flavour =/= taste, retard.
>>21973531condolences for your autism
>>21972490None of this is remotely true, no matter how often you repeat it.
>>21972958trvke. you're going to trigger the weebs with this one.
>>21973433I see it as mid + the high end of bass.
>>21973433I do not want to hear your mixes
>>21972490>which is giving the best head
>>21972492Yeah it's been disproven
do you mean savory?
>>21974368doesn't exist
>>21973551condolences for your stupidity
>>21974574condolences for your condolences
>>21972490>>21972786Umami, like all taste descriptions, are fundamentally incomplete, ineffective ways of describing food, taste, and eating. It's like trying to use a painting to describe music, it might convey something but it's not at all the same experience, it's not very precise, and it's really something entirely different. You should just listen to the piece. Likewise, you should just eat the food. Umami is stupid and only means something to food bloggers and people trying to sell you shit. People liked soy sauce braised chicken long before umami existed and they liked it because it tasted good and was tuned to people's palates. >>21972552 is right. If I told you a dish had 4 year aged parmigiano or 2 year aged soy sauce or salted dried anchovies, that's all fucking meaningless because the dish could still taste like anything or be anything. It could be sweet for all you know. Any discussion of umami just ends up being a discussion of whatever ingredient was used rather than taste. Spice is infinitely more recognizable to your taste buds and you understand the difference between black pepper, chili pepper, mustard, and ginger. I don't know why umami tards have to insist every beef stew needs a laundry list of umami bombs instead of just making a precise dish with a particular flavor. Beef bourguignon never needed soy sauce or vegemite to taste good.
>>21974808Burgundy Beef does need tomato, red wine, mushrooms, and pearl onion, and worcester and garlic ain't gonna hurt it none neither. All of these, and the seared beef are "umami bombs". It absolutely means something to the people trying to sell you food, especially when working out new items on the menu. It helps to speak precisely in environments that demand precision.Cheese, meat, and tomatoes all have different aromatic compounds - esters, proteins, sugars, etc. They're much different to the nose and the tongue, except for one single note - it might change volume even between similar things, like species of tomato, or brands of worcestershire sauce - but the glutamate (/ inosinate / guanylate / etc. ) receptors are picking up on amino acids their salts, especially when paired up. MSG and Disodium Guanylate is how you get people to eat tofu, or murder entire bags of doritos when they're already full. This kind of shit is what (where did he go) >>21973531 meant by flavour =/= taste. The taste is like a direction (sour, salty, sweet, bitter, umami) for the vector of aroma to travel in. It's synergistic, and without it, you have an awful mess that even heavy smokers scoff at.
>>21974832>All of these, and the seared beef are "umami bombs".These are not umami bombs, they're ingredients to the dish. I'm obviously being facetious even using the term umami bombs. >It helps to speak precisely in environments that demand precision.It doesn't. Umami is an imprecise term. That was my point. Notice how you immediately had to list ingredients, all of which vary in volatile compounds and their usage in the dish itself, to even relate to the discussion of umami. People know what pearl onions taste like, they know what burgundy wine taste like, you didn't need umami to describe them and it still brings no significant comparison or connection. They might be umami rich but they're also sugar rich and water rich, should we call them sugar bombs instead? No, we immediately refer to the ingredient and describe its importance to the dish. Wine is acidic, but we wouldn't call it sour. There's obviously a gap between chemical descriptions of food and how we describe the experience of taste and eating.
>>21972643hmmmm i hate to be basic but chablis and oysters is really hard ot beat. cannubi, prapo, any single vineyard serralunga d'alba with a shit on of age paired with white truffles is also really, really hard to beat.
>>21972492Almost everything they taught me in school seems to have been bullshit.Except maths and the Holocaust, of course.
>>21972499Grow them, tomatoes are piss-easy to grow. You can grow a plant in a bucket.Just remember to stake them up, don't water the leaves, and that when you see little sprouts at the point where the leaf meets the vine to pop them off because they're new vines and removing them makes it fruit better.
>>21973427Retard or low effort troll.Each of the basic tastes acts as a signal for nutrients or harmful substances, there is no physical "Umami" taste in the same way there is no physical "Sour" taste. What we call Umami is primarily triggered by taste receptors detecting L-glutamate (an amino acid). In the same way that what we call Sour is primarily triggered by taste receptors detecting acidic compounds.
>>21975084>Except maths and the Holocaust, of course.Well one of them have to be false because of the other.So which one is it?
>>21975017Umami is the taste of amino acids and amino acid salts. It is specific to these compounds. If you want to ignore the spectrum you're on, and and entire portion of the spectrum of flavours, you're welcome to. I'll put it down to an ar/utistic choice.
>>21975209>There is no physical "Umami" taste in the same way there is no physical "Sour" tasteumm akshwalij sweaty (I swear, I'm just highlighting the boundary exception that proves the rule you're talking about), L-glutamate doesn't have an aroma, or any other taste to it, so it (and MSG, and disodium guanylate, and other things that are JUST amino acids/salts that set off this receptor) are what umami tastes like. Sour's harder to do, but it's basically the flavour of protons, so pure hydrogen ions would be pure sourness. Sweet's actually pretty easy as most pure mono and disaccharides don't have an aroma or flavour outside of sweetness - just different levels of sweetness. Bitterness isn't (apparently) that hard either, as a lot of bitter medications don't have any aromatic aspect to them. I don't have any cocaine to try this with to verify, but apparently a small pinch of unadulterated cocaine tastes almost exactly like a crushed tylenol.
