Tuesday, May 8, 2007

Dirty Tricks

The investigation of umami leads you inevitably into the dirty, dark world of commercial, haut cuisine trickery.

It turns out (and the reason is obvious) that many a fancy chef "brighten up" or "tangify" the flavors by adding a dash of fish sauce (or the vegetarian equivalent, diluted strained miso.)

Nobu's black cod with miso no longer looks very impressive to the CC.

Consider this the haut cuisine equivalent of the average Chinese takeout adding MSG (same scientific principle at stake except MSG is an industrial product.)

Hmmm... the CC seems to have started at a food principle, and ended up opening a can of worms!

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