I guess I have been asleep at the switch because I just learned that in addition to sweet, sour, bitter, and salty, there is supposedly a fifth basic taste: umami.

http://www.fantastic-flavour.com/yahoo_site_admin/assets/docs/umami.224185448.pdf

http://en.wikipedia.org/wiki/Umami

And now you know why processed foods contains buckets of monosodium glutamate. It's tasty, and we have receptors on our taste buds which responds specifically to it.

If the fifth surprises you, how about the current research suggesting a sixth taste : fatty.

http://www.ncbi.nlm.nih.gov/pubmed/19400700
http://www.ncbi.nlm.nih.gov/pubmed/17484372

I try to stay easily delighted by new things, so your post was most welcome!

Ohhhhh ... no ... you mentioned monosodium glutamate.

Soon the glutamate conspiracy vigilantes will descend and attempt to enlighten us all with the word that MSG is more toxic than sin itself and part of the super secret brain control tactics of the global NWO conspiracy.

One of my favourite home made MREs (outdoor easily prepared meals) is Kipper Cous Cous.

The list of ingredients are;

1 Pkt (100gm) of Ainsley Harriot Sun dried Tomato and Garlic Cous Cous - http://www.tesco.com/groceries/Product/Details/?id=254643414
1 Can (190gm) John West Kipper fillets in Sunflower Oil. - http://www.mysupermarket.co.uk/tesco-pri...r_Oil_190g.html
1 Sachet (18gm) of Yutaka Miso Soup. - http://www.mysupermarket.co.uk/tesco-pri...r_pack_90g.html
1 Pkt (25gm) of dried Wild Mushrooms. - http://www.tesco.com/groceries/Product/Details/?id=268124986
1/2 Small tube of Tomato Paste/Puree. - http://www.tesco.com/groceries/Product/Details/?id=251505353

Lots of Umami flavour.

Its not the MSG, its the MKULTRA research Aspartame/electronic visual stimulus that's the problem. i.e. the Gatorade generation !!

http://www.youtube.com/watch?v=kTzOmk9S0P8

Okay, preparation directions?

I tried the simplified version today (just the can of kippers and the Couscous packet) as conditions were a little tricky whilst perched on the side of a cliff.





The view today; Conditions were a chilled wind from the cold North Sea with Haar and occasional very light showers.



I was using a Swedish Army Trangia Cookset.

Instructions;

Heat the can of Kippers in boiling water for about 5 min in the smaller Trangia Pan (the can doesn't need to be punctured) then remove the smaller pan from the heat to keep the canned kippers warm. You can use the other larger pan to prepare the Tomato Puree/Miso Soup/rehydrated Wild Mushrooms (usually only half a packet of the wild mushrooms is required depending on the required Umami). Add the Tomato Puree and Miso Soup and dried wild mushrooms with around 200ml of water and bring to a near boil to form an Umami soup. Wait until the wild Mushrooms have rehydrated and are tender. Add the Packet of Couscous (this will cook very quickly i.e. 2-3 minutes) then add the can of hot kippers with a couple of quick stirs whilst heating everything gently.

Some Nairns Sunflower and Pumpkin Oatcakes are a tasty accompliment.

http://www.mysupermarket.co.uk/tesco-pri..._Seeds_86g.html



Even using just using the Couscous and canned Kippers was quite acceptable and much tastier than any Mil ration being based on a outdoors version of this recipe.

http://modernbritishkitchen.co.uk/fish/kipper-cous-cous.html

I've tried some of the new no 5 paste - available in UK
http://www.waitrose.com/shop/ProductView-10309-10001-80928-Santtini+taste+no+5+umami+paste.html

it definatley adds that "mealy" taste to foods, a keeper for the cupboard, not tried it with any outdoors cooking yet, feel an experiment coming on

Maybe not common knowledge, but at least back in 2003 they taught me that in grad school.

I wonder if "fatty" is really a 'taste' or a sensation that your body recognizes?