AngusMactavish Posted January 17, 2020 Report Share Posted January 17, 2020 Quote Link to comment Share on other sites More sharing options...
Ukiyo Posted January 18, 2020 Report Share Posted January 18, 2020 Personally, I do not use MSG when I cook but I am not opposed to using MSG that is easy to give the economic dish some savory. As you may know, MSG was discovered by a Japanese, Pro.Ikeda. His biggest motivation of exploring Umami is not well known. He simply wanted to help poor farmers whose main foods were rice and vegetables at that time and wanted to give them more tasteful life. Quote Link to comment Share on other sites More sharing options...
Ukiyo Posted January 18, 2020 Report Share Posted January 18, 2020 Chillin; I've never heard of chamoy. Will try next time. I found ciruela in Mexico taste similar to umeboshi. kgreenbury: hope to see you next time! cg: Hi Mike! Glad to know that you're doing sharpening practice!!! Quote Link to comment Share on other sites More sharing options...
CHILLIN Posted January 18, 2020 Report Share Posted January 18, 2020 Chamoy is a salsa or dip that is sweet, sour, spicy. It is a necessary ingredient to this favorite summer time drink, the mangonada. It is sold in small bottles, but often recipes call for large quantities, so most households make their own. The chamoy requires dried apricot, dried ancho chiles (or pequin if you like the heat), strong hibiscus tea (jamaica flores and few other touchs with easy to find ingredients. Chamoy is also used on mango pops. A mango on a wooden stick, sliced like flower petals then the chamoy and also many people like a shake of Tejin, a lime salt, there is one type of tejin, which also say chamoy on the label, it has been flavored to compliment the chemoy. https://www.thefrayedapron.com/mangonada/ Quote Link to comment Share on other sites More sharing options...
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