Dude, it's not all that recent a discovery. The umami receptor was identified like 20 years ago. It's actually a glutamate receptor, and most things with plenty of glutamate are things heavy on all the amino acids, i.e., protein-rich things like big slabs of cheese, or evaporated skim milk. Or miso, yeah.
My recollection on the Scotch front is that you're absolutely right about the water. It takes very little; an eyedropper of distilled water is handy, because adding the water immediately before tasting is most effective. (but a nasty tap water can ruin it.)
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timeasmymeasure
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Date: 2007-03-23 09:46 pm (UTC)My recollection on the Scotch front is that you're absolutely right about the water. It takes very little; an eyedropper of distilled water is handy, because adding the water immediately before tasting is most effective. (but a nasty tap water can ruin it.)