Comments on: Semi-dried Tomatoes with Extra Umami

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By: Iliana Standberry

Iliana Standberry — Fri, 21 Jan 2011 09:49:55 +0000

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By: Oh no, say it ain’t so! Umami bombs might be bad for me? | The OpenHelix Blog

Tue, 11 Aug 2009 19:05:00 +0000

[...] bombs’ has appealed to me since. Just the other day I found a scrumptious sounding recipe for tomato umami bombs. But now I see in a recent Yahoo Health article that MSG consumption has been linked to obesity in [...]

By: chika

chika — Thu, 30 Jul 2009 13:19:03 +0000

Thanks Eric – I think it’s the smell that puts me off the most, but I can’t appreciate their taste or texture, either. And I wouldn’t touch them unless I REALLY have to. As a kid I used to hate all kinds of mushrooms, but have grown out of it and now I’m alright with, or even fond of, most of them – except shiitake and matsutake as far as Japanese cuisine is concerned. I like porcini and I’m sure I’ll love these tomatoes with it, too!

By: Eric

Eric — Thu, 30 Jul 2009 04:48:56 +0000

Has there ever been an idea involving za’atar that wasn’t good? Excellent thoughts, thanks!

By: Stuart

Stuart — Wed, 29 Jul 2009 19:30:17 +0000

Haven’t done any of this yet, but here are a couple of my ideas:

Make a spread out of them mixed with olive oil and Za’atar. Use on crostini, in scrambled eggs. Top some pizza dough with it and drizzle with greek yogurt when it comes out of the oven for a Breakaway Mana’ish (Flatbread topped with olive oil and tons of za’atar.)

Riff on Gigandes and blend with runner beans, honey and a whole mess of fresh dill. I like adding Feta to my gigandes so why not throw some of that in as well?

By: Eric

Eric — Wed, 29 Jul 2009 17:34:09 +0000

Thanks peoples!

Any dried mushroom will work for umami. Are you allergic to shiitake, Chika? Is it their smell that makes them enemy #1?

By: chika

chika — Wed, 29 Jul 2009 01:16:35 +0000

Hello Eric,

These look gorgeous, even though I almost fainted as I read on and learned that the sauce of umami here was shiitake, which basically is my enemy No. 1 in the world of food. I think I’ll try them with dried porcini…should be okay? Thanks as always for your great inspirations!

By: liv blumer

liv blumer — Tue, 28 Jul 2009 17:30:08 +0000

We’ve had an exceptionally rainy summer in the NE but when the tomato crop finally hits, I’ll be all over this recipe. Picture alone got me drooling.

Thanks!

By: Sandy

Sandy — Tue, 28 Jul 2009 05:28:05 +0000

Love the idea of the shiitake powder. It’s on the calendar for this weekend.