Maggi in May
Those who know me might be aware of my predilection for Maggi seasoning. The curious thing is that this flavouring, virtually ubiquitous in parts of Switzerland and available for two quid a giant bottle in Wall-Mart, Hamburg, is very difficult to get hold of in the UK — particularly the large bottles.
Anyway, as is the way with synchronicity, two events this week occurred which related to my love of this stuff.
1) DISASTER: The only place where I had been able to find the large bottles of Maggi in all of London was a Chinese shop in Lisle Street (the marvellous road that runs parallel to Gerrard Street in Chinatown, and which has much better Chinese restaurants, although these days Wardour Street has some tasty places as well). And when I went there on Monday, they had gone! What to do, what to do. A hunt around the rest of Chinatown seems the only possibility.
2) JUSTIFICATION! I had always assumed that my love of Maggi was related to an addiction to monosodium glutamate, but it appears that I was wrong. MSG does come into the equation, but only in the sense that this is the most concentrated provider of the "fifth sense" of taste: sweet, sour, bitter, salty and, umami. Yes, umami. The Food Programme on Radio Four yesterday also revealed a couple of other foods that naturally produce the umami taste — anchovies and parmesan cheese. I suspect that some very mature cheddars and cheshires have it as well -- that "explosion in the mouth". Whatever, these are also foods that I have always loved, without knowing why. What's the betting that Marmite is up there with it as well?
Cheered me up no end. I'm not a junkie, but an epicure.
Anyway, as is the way with synchronicity, two events this week occurred which related to my love of this stuff.
1) DISASTER: The only place where I had been able to find the large bottles of Maggi in all of London was a Chinese shop in Lisle Street (the marvellous road that runs parallel to Gerrard Street in Chinatown, and which has much better Chinese restaurants, although these days Wardour Street has some tasty places as well). And when I went there on Monday, they had gone! What to do, what to do. A hunt around the rest of Chinatown seems the only possibility.
2) JUSTIFICATION! I had always assumed that my love of Maggi was related to an addiction to monosodium glutamate, but it appears that I was wrong. MSG does come into the equation, but only in the sense that this is the most concentrated provider of the "fifth sense" of taste: sweet, sour, bitter, salty and, umami. Yes, umami. The Food Programme on Radio Four yesterday also revealed a couple of other foods that naturally produce the umami taste — anchovies and parmesan cheese. I suspect that some very mature cheddars and cheshires have it as well -- that "explosion in the mouth". Whatever, these are also foods that I have always loved, without knowing why. What's the betting that Marmite is up there with it as well?
Cheered me up no end. I'm not a junkie, but an epicure.