Umami and Cooking
The crew dives into the rich, savory world of umami, discussing its role in enhancing flavors, especially in dishes like bison backstrap steaks and sriracha honey-glazed salmon. They share playful banter about the complexities of defining umami, likening it to recognizing art. Additionally, there's a humorous exploration of garum, a fermented sauce, and the potential legalities of auctioning homemade food items.In this clip
From this podcast
The MeatEater Podcast
Ep. 290: Is Wild Game Really Organic?
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