Comments on: Momofuku Bacon Dashi : A Myriad of Possibilities

By: Sam

Sam — Fri, 20 Nov 2009 17:21:58 +0000

@Mathea – Interestingly enough, I was just watching a Tivo’d Alton Brown, and learned that Konbu, ingredient number one in Dashi is a major source of natural glutamate – which has the same umami characteristic as MSG. (monosodium glutamate)… Man, I love that show.

By: Mathea

Mathea — Fri, 20 Nov 2009 17:15:27 +0000

I just made “kitchen sink” broth using, in part, some left over bacon from a Brussels sprouts dish and it was pretty kick ace, actually.

I love this dashi angle – I recently read that dashi was the dish that the creator of MSG was having when he came up with the term “umami”. Seeing as bacon has some serious umami points, this is a natural evolution for the broth!
.-= Mathea´s last blog ..10 days. 10 recipes. 3 ingredients: Day Eight =-.

By: chubbychinesegirl

chubbychinesegirl — Fri, 20 Nov 2009 16:03:57 +0000

I had it at Momofuku Ko…. it was really smokey and goooood, specially with the floating egg… just a litttle tad salty

By: chubbychinesegirl

chubbychinesegirl — Fri, 20 Nov 2009 16:03:36 +0000

I had it at Momofuku Ko…. it was really smokey and goooood, specially with the floating egg… just a litttle tad salty

By: donuts4dinner

donuts4dinner — Fri, 20 Nov 2009 15:18:38 +0000

Oh, man! I want to be Jewish now just to be a JPAB. That's way better than a Jew for Jesus. .-= donuts4dinner´s last blog ..Restaurant Review: Mama’s Food Shop =-.