To: yefragetuwrabrumuy
Though it’s a little hard to find, the Korean fermented soy bean paste called Doenjang, or the Japanese Miso, from which soy sauce is derived, also makes a good mix with hamburger. Unfortunately it is fermented in brine, so it is exceptionally salty, which needs to be taken into account.The one I have bought twice is not salty. It has that umamai of course. Anchovies in a burger will do it too. Grilled carmelized onions have it too
41 posted on
08/31/2014 9:06:24 AM PDT by
dennisw
(The first principle is to find out who you are then you can achieve anything -- Buddhist monk)
To: dennisw
45 posted on
08/31/2014 11:33:30 AM PDT by
Lurkina.n.Learnin
(It's a shame nobama truly doesn't care about any of this. Our country, our future, he doesn't care)
FreeRepublic.com is powered by software copyright 2000-2008 John Robinson