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December 18, 2007

10 Smart Meals with a “New” Taste

By Worker Bee
15 Comments

Are you doing Umame? No, it’s not the latest dance craze (thank God the Macarena has passed us by) and it’s not a jukebox. Umame is the fifth taste sensation, and until recently we Americans didn’t even know we had it. Never fear: Michelin-rated chefs are falling all over themselves to create the ultimate “umame bomb” (expect truffles, pancetta, blue cheese, bacon, garlic and the last living crustacean of whichever sea bug is most endangered at precisely this point in time).

We all grew up with the four basic tastes: sweet, sour, bitter, salty. But there is a fifth taste, umame, that translates as “savory” or “flavorful”. It’s that rich, deeply satisfying, sensual taste. Think gravy, steak, brie cheese, proscuitto, truffles, parmesan – that’s umame. Humans instinctively seek it out, which is why those low-fat chocolate cookies of the 90s failed to satisfy. We want umame. I think there’s a bit of a Primal aspect here – our tongues know how to identify what is rich and satisfying, even if we Westerners lacked the word until recently. For any doubting Thomases, Japanese researchers identified umame a century ago, and thank goodness we’re finally catching up. In the spirit of the fifth taste, here are 10 healthy Primal-minded meals that are sure to satisfy that spot:

10. Bacon-wrapped oysters

9. Clam chowder
Primal tip: forget the spuds and cornstarch; substitute carrots and parsnips and thicken things up with a package of Neufchatel or full-fat cream cheese.

8. Roast beef with vegetables
Primal tip: forget potatoes and go with whole grilled fennel bulbs.

7. Old fashioned tuna fish salad on a bed of greens! Add in celery and fresh dill or tarragon and enjoy that mayo! We recommend making your own chemical-free mayo at home, however.

6. The lazy gourmet: sliced ham, sliced Swiss, and Dijon mustard. Simply roll and enjoy. It beats string cheese!

5. Scrambled eggs with smoked salmon.

4. A Denver omelet with a side salad of fresh tomato and avocado slices.

What bread? We don't need no stinking bread.

3. Spinach-Artichoke dip
Primal tip: forget the toast points or chips and serve this cheesy, delicious dip with cubes of baked chicken breast instead.

2. John Dory with chard.

Mr. John Dorry

1. Caesar salad with grilled shrimp.

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15 Comments on "10 Smart Meals with a “New” Taste"

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Tom Durnil
Tom Durnil
8 years 9 months ago

Mmmmm Bacon-wrapped oysters.
I am a big fan of the Denver Omelet as well.
umame = 5th taste?? this is crazy!!
I think you could throw Pizza Hut’s stuffed cheese pizza in there as well, for the umame taste.

Aaron
8 years 9 months ago

Let’s not get carried away, Tom.

David
David
8 years 9 months ago

I second the bacon-wrapped oysters. In fact, pretty much anything wrapped in became is going to umame bomb my tongue off. I’m pretty sure bacon-wrapped moth balls would hit up some of that umame goodness.

Moe
Moe
8 years 9 months ago

Just as our salty food receptors are able to recognize salt from Na+, our Umame receptors recieve their information from Amino Acids. Umame is most activated when there is a great influx of protein, as protein is composed of amino acid.

Translation: Our bodies have special receptors for meat and other protein rich foods. (not Pizza Hut) Eat your steaks!

Aaron
8 years 9 months ago

Steaks it is!

Sonagi
Sonagi
8 years 9 months ago

Processed foods typically contain maltodextrin, yeast extract, or MSG to appeal to our taste for umame. Asians have no phoba of MSG. You can buy it in little plastic bags at the supermarket, and labels identify it explicitly as an ingredient whereas in North America, MSG is hidden in the maltodextrin, yeast extract or other hydrolized or autolyzed protein.

Ed Parsons
Ed Parsons
8 years 9 months ago

Not helping with today’s intermittant fast, Mark, but there’s always tomorrow!

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[…] short, flavor. MSG activates what is now recognized as a fifth taste receptor labeled “umami” (Japanese for savory). MSG has very little taste in and of itself but generally enhances the […]

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[…] a Primal life. The Primal Blueprint isn’t an exercise in asceticism, remember, and our tastebuds (all five varieties, not just sour and bitter) are there for a […]

Chris
Chris
6 years 3 months ago

Umame is just a combination of fat and salt or sugar and protein. Don’t see the big deal with that. The Japanese may have attached a name to it but we’ve known all along that American food is the most savory food around.

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[…] 10 Smart Meals with a “New” Taste […]

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[…] Hydrophilic amino acids, which are water-soluble, do not associate with fat, and trigger the umami tastebuds, are not sweet. A leading theory of sweetness even suggests that in order for a compound […]

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[…] tender, the beans and bell peppers crisp and fresh and the mushrooms soaked with the sweet-salty umami flavor of coconut […]

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3 years 7 months ago

[…] Hydrophilic amino acids, which are water-soluble, do not associate with fat, and trigger the umami taste buds, are not sweet. A leading theory of sweetness even suggests that in order for a compound […]

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[…] the flavor is both sweet and salty. It doesn’t taste like soy sauce, but has the same mysterious umami quality that adds an interesting dimension of flavor. It’s great with beef and also works well […]

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