Posted 14 December 2004 - 01:16 PM
Would you please discuss your ideas about umami in your cooking? Do you consider it as a separate "vector" when designing dishes? Or merely incidental to the process?
Posted 19 December 2004 - 02:14 PM
To me, right now it's just salted, so that's why I'd like some day to discuss it at some length with someone knowledgeable about it.