Overheard on the General Topics Board

Published on Wednesday, June 22, 2011, by Sarah Perry / Edit Post

"I wrote about kokumi elsewhere, but it's the neurologic trigger that makes you think 'delicious'—initial taste and impact, roundness, balance among other sensations. It's based on certain amino acids triggering CaSR. Foods which do this: Gouda cheese, koji (yeast spores used to brew sake and soy sauce, so therefore soy sauce by default), other yeast extracts, maltodextrin. However, any food that's high in certain amino acids will do this." - wattacetti on the sixth taste

"My point is that there's rarely a 1:1 mapping that is always applicable with translation. Jiaozi translates to dumpling because that's the closest approximation in English. That doesn't mean that other things do not also translate to 'dumpling' in English, because 'dumpling' is a less specific word than 'jiaozi.'" - will47

"YES, YES, YES it should be crispy and delivered from fryer to table immediately. I even apply the malt vinegar a little at a time before every bite instead of applying all at once so it doesn't have a chance to sog the whole fillet. I want to burn my lips on the first bite." - LorenM on fish and chips

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