what food makes you happy?

[one...two...tree 2,762]

Truffles. Orgasmic!

The ones found in the ground? What do they taste like?

[Amby 490]

Truffles. Orgasmic!

The ones found in the ground? What do they taste like?

hmmmm....like yum

[sereia 0]

like a really strong tasting mushroom....i don't know, its a pretty unique flavor.

[Amby 490]

like a really strong tasting mushroom....i don't know, its a pretty unique flavor.

i think any attempt to describe how they taste would be unsuccessful

[chri'stina 190]

I don't believe I have ever had truffles.

[sereia 0]

well that's why i said its a pretty unique flavor...yet mushroom like. it really needs to be tasted to really understand.

[Imua 0]

More momo recipes for Sister Fracas:

http://nepalicooking.tripod.com/momo.htm

When I make them I will probably be lazy and use wrappers from the Chinese store.

aww thanks Pattu, you RAWK!!! ... I'll let you know how they turn out...or if I have to call the Nepalese restaurant for take-out...

You have a Nepalese restaurant in your 'hood that does takeout? I'm jealous.

I made the tamarind achaar recipe and it came out really good - made it to use with samosas though.

You aren't near "Himalayan Yak" in Jackson Heights?

It's about a 10-minute walk and a 20-minute subway ride away - not far but no help if it's cold, I'm at home in my jammies and am having a momo craving. That's where I usually take people for 'special occasions' . I'd like to have our wedding party there when Govi gets here. The veg momos there aren't that good though I think but maybe the meat ones are better. I really like the spicy potato and Himalayan bread.

Edited November 21, 2008 by Pattu Rani

[one...two...tree 2,762]

Truffles. Orgasmic!

The ones found in the ground? What do they taste like?

hmmmm....like yum

I've got to put them on my list of things to try. Right there with quitlacoche.

[sereia 0]

You can try huitlacoche at many Mexican places around here, fancypants! There's one in particular I know for sure has it in a quesadilla form in Laguna.

Also if you want to try truffles many upscale restaurants in the area have it on the menu. The Montage, St Regis, and other restaurants in the area...you know, treat your wife to something special!

Pattu: Aren't you the one who told me about that place? Someone here on VJ told me but it was with another SN last year in early 2007. Could have been another woman engaged to a Nepalese guy but I can't remember...

[MrsCat 6]

mangoes. I could live off those.

[Jenn! 918]

You can also buy truffle oil (which is usually not real truffle, but has that truffle flavor) to get a less expensive idea of what truffles taste like. It's a very unique flavor, and some people hate it.

[Jenn! 918]

I think I like all UMAMI foods:

from Wiki:

Umami (旨味, うまみ, Umami?) is the name for the taste sensation produced by compounds such as glutamate, and are commonly found in fermented and aged foods. In English, it is also described as "meatiness", "relish", or "savoriness". The Japanese word comes from umai (旨い, umai?) for yummy, keen, or nice. Umami is now the commonly used term by taste scientists. The same taste is referred to as xiānwèi (鮮味 or 鲜味) in Chinese cooking. Umami is considered a fundamental taste in Chinese and Japanese cooking, but is not discussed as much in Western cuisine.

Humans have taste receptors specifically for the detection of the amino acids, e.g., glutamic acid. Amino acids are the building blocks of proteins and are found in meats, cheese, fish, and other protein-heavy foods. Examples of food containing glutamate (and thus strong in umami) are beef, lamb, parmesan and roquefort cheese as well as soy sauce and fish sauce. The glutamate taste sensation is most intense in combination with sodium ions, as found in table salt. Sauces with umami and salty tastes are very popular for cooking, such as worcestershire sauce for Western cuisines and soy sauce and fish sauce for Asian cuisines.

The additive monosodium glutamate (MSG), which was developed as a food additive in 1907 by Kikunae Ikeda, produces a strong umami. Umami is also provided by the nucleotides 5’-inosine monophosphate (IMP) and 5’-guanosine monophosphate (GMP). These are naturally present in many protein-rich foods. IMP is present in high concentrations in many foods, including dried skipjack tuna flakes used to make dashi, a Japanese broth. GMP is present in high concentration in dried shiitake mushrooms, used in much of the cuisine of Asia. There is a synergistic effect between MSG, IMP, and GMP which together in certain ratios produce a strong umami.

Some umami taste buds respond specifically to glutamate in the same way that sweet ones respond to sugar. Glutamate binds to a variant of G protein coupled glutamate receptors.[20][21]

[Sister Fracas 5]

UMAMI FTW!

[sereia 0]

yummy umami!

[one...two...tree 2,762]

I think I like all UMAMI foods:

from Wiki:

Umami (旨味, うまみ, Umami?) is the name for the taste sensation produced by compounds such as glutamate, and are commonly found in fermented and aged foods. In English, it is also described as "meatiness", "relish", or "savoriness". The Japanese word comes from umai (旨い, umai?) for yummy, keen, or nice. Umami is now the commonly used term by taste scientists. The same taste is referred to as xiānwèi (鮮味 or 鲜味) in Chinese cooking. Umami is considered a fundamental taste in Chinese and Japanese cooking, but is not discussed as much in Western cuisine.

Humans have taste receptors specifically for the detection of the amino acids, e.g., glutamic acid. Amino acids are the building blocks of proteins and are found in meats, cheese, fish, and other protein-heavy foods. Examples of food containing glutamate (and thus strong in umami) are beef, lamb, parmesan and roquefort cheese as well as soy sauce and fish sauce. The glutamate taste sensation is most intense in combination with sodium ions, as found in table salt. Sauces with umami and salty tastes are very popular for cooking, such as worcestershire sauce for Western cuisines and soy sauce and fish sauce for Asian cuisines.

The additive monosodium glutamate (MSG), which was developed as a food additive in 1907 by Kikunae Ikeda, produces a strong umami. Umami is also provided by the nucleotides 5'-inosine monophosphate (IMP) and 5'-guanosine monophosphate (GMP). These are naturally present in many protein-rich foods. IMP is present in high concentrations in many foods, including dried skipjack tuna flakes used to make dashi, a Japanese broth. GMP is present in high concentration in dried shiitake mushrooms, used in much of the cuisine of Asia. There is a synergistic effect between MSG, IMP, and GMP which together in certain ratios produce a strong umami.

Some umami taste buds respond specifically to glutamate in the same way that sweet ones respond to sugar. Glutamate binds to a variant of G protein coupled glutamate receptors.[20][21]

Very interesting. I read awhile ago, that Parmesan cheese contains the highest concentration of MSG in it naturally....which explains why I like to put it on my spaghetti.