Topic: The 5th Taste ( Miracle new food flavour enhancer used by Top Restaurants )

[JerryM]

chinois,

we make chilli very often (almost weekly). we just throw the worcester sauce, tabasco and ketchup straight in. we use crushed red chilli which i think works better than fresh or powder. the lime juice would certainly give it a zing.

have not spotted the umami paste yet - keeping a look out but not going out of my way as a special journey.

[George]

they had a food expert on BBC1 breakfast this week - he sounded real convincing and i'm going to try it for sure.

As an aside, I'm starting to get interested in what many see as the Americanisation of the English language in the UK, if that's what it is.

You say: "he sounded real convincing" rather than "really convincing." Are you from the USA or what would you say is your reason for using that expression, i.e. the adjective rather than the adverb?

[Mikka1]

Could it be that an American is running the Oxford dictionary? Or was some time ago?
Be a blast for sure.

As an aside, I'm starting to get interested in what many see as the Americanisation of the English language in the UK, if that's what it is.

You say: "he sounded real convincing" rather than "really convincing." Are you from the USA or what would you say is your reason for using that expression, i.e. the adjective rather than the adverb?

[JerryM]

George,

the reason is simple - my school i went to i still think of as borstal. my brain sides on the maths and sciences. english has always proved difficult. thankfully in work i meet like minded brains and we get on like a house on fire.