I have a problem. I get stuck on a rift and I can't get off of it. So, I blame my pal on Foodbuzz, Kathy for getting me started with this Umami kick. What is Umami? Go check it out.
So as I was researching (um...more like obsessing) on umami. I came across a recipe on Breakaway Cook's blog. I got Dr Food in on this. After he had read up on umami he started telling me how it is just naturally occurring MSG. He is the chemist so I just nod. So we make the recipe (go to Breakaway Cook's site to get it if you want. *I* am NOT in the mood to reprint it here).
The only thing we changed is the Palm syrup. Maybe THIS is what made it not umami like. We went to 3 asian stores and couldn't find Palm syrup so we took the Palm sugar that we had and made a syrup out of it. I dunno but this beef jerky tasted like just ok beef jerky to me.
This was halfway through the cooking. Even my pictures came out bad.
So, what am I making today? I am making Chicken soup from the secret recipe from the Culinary Institute (which isn't so secret if I could get it from a friend of mine that I think got it online). Oh yeah, I am also moving on to make umami Ketchup. I will let you know. If you hear a scream of disappointment you will know that umami concept and I are breaking up for good.
