Saturday, May 2, 2009

Sweet Sour Salty Bitter....

Umami- The umami taste is due to the detection of the carboxylate anion of glutamic acid, a naturally occurring amino acid common in meats, cheese, broth, stock, and other protein-heavy foods. Salts of the glutamic acid, known as glutamates, easily hydrolyze and give the same taste. It is not just some cute name for a blog!

On a basic level this is a cooking blog- recipes, world cuisine, new and exciting discoveries, seasonal treats, terms, highlights- Anything relating to food. You may also find subjects related to; life with teens and offspring that have flown the nest, music, photography, scrapbooking, travel, cars, gardening, crafts, trains and graffiti on trains, hockey. It will also become very apparent that I am an Anglophile.


  1. You? An Anglophile? When did this happen?... :)

  2. Haha, I was about 10 years old. I blame stories my dad told me about when he was in the Navy (US Navy, buy travelled to the UK) and Monty Python.