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Old 04-14-2014, 06:11 PM
Location: Western Oregon
1,379 posts, read 1,225,640 times
Reputation: 1268


Originally Posted by AnonChick View Post
There's sweet, sour, bitter, salty - and unami.
(umami) I just recently learned about that, and once you think about it, it's obvious.
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Old 04-14-2014, 09:03 PM
Location: where you sip the tea of the breasts of the spinsters of Utica
8,305 posts, read 11,806,286 times
Reputation: 8038
Glutamates are basically the same thing as monosodium glutamate, which is one kind of glutamate. They jazz up umami considerably - try eating anything that has no MSG vs the same thing WITH msg. People eat more of things that taste better. It's not ubiquitous in the food industry for no reason, they wouldn't add it to everything for only a slight enhancement.

Monosodium glutamate (MSG) is one of several forms of glutamic acid found in foods, in large part because glutamic acid, being an amino acid, is pervasive in nature. Glutamic acid and its salts can be present in a wide variety of other additives, including hydrolyzed vegetable protein, autolyzed yeast, hydrolyzed yeast, yeast extract, soy extracts, and protein isolate, which must be labeled with these specialized names even though they are unfamiliar to the general public. Since 1998, MSG cannot be included in the term "spices and flavorings". The food additives disodium inosinate and disodium guanylate, which are ribonucleotides, are usually used in synergy with monosodium glutamate-containing ingredients. However, the term "natural flavor" is used by the food industry when using glutamic acid (which is similar to MSG, lacking only the sodium ion). The FDA does not require disclosure of the specific components and amounts used in "natural flavor."[citation needed]
The FDA considers labels such as "No MSG" or "No Added MSG" to be misleading if the food contains ingredients that are sources of free glutamate, such as hydrolyzed protein. In 1993, the FDA proposed adding the phrase "contains glutamate" to the common or usual names of certain protein hydrolysates that contain substantial amounts of glutamate. Monosodium glutamate - Wikipedia, the free encyclopedia
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Old 04-15-2014, 12:33 PM
Location: North Idaho
20,999 posts, read 25,737,156 times
Reputation: 39357
I maintain that you can put chocolate on just about anything, and if you can't, then you can put cheese on it.
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Old 04-16-2014, 07:00 AM
1,168 posts, read 1,827,500 times
Reputation: 1074
My husband (who does all the cooking) swears by tarragon. He uses it in 90% of his dishes (pasta sauces, stews, stir-frys, soups, you name it).
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Old 04-16-2014, 07:04 AM
Location: Canada
5,119 posts, read 3,633,578 times
Reputation: 13514
Garlic powder or seasoning salt (which also contains garlic)
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Old 04-16-2014, 07:10 AM
Location: Sneads Ferry NC/Randolph NJ/Cape Coral FL
12,925 posts, read 24,048,548 times
Reputation: 10734
For meats and Veggies Adobo..find it in the spanish food aisle of your supermarket
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Old 04-16-2014, 07:13 AM
Location: DFW - Coppell / Las Colinas
29,920 posts, read 34,517,946 times
Reputation: 35917
Originally Posted by WoodstockSchool1980 View Post
On ice cream too?
Is chocolate a spice ? I think so.
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Old 04-16-2014, 02:36 PM
Location: NYC
11,818 posts, read 7,691,265 times
Reputation: 12806
MSG tastes good on everything including sweets. I know it's not technically a spice but it's used to spice things up.
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