I'm no longer bothering with this thread, but I did hear about another tweak that's worth a post...
New Tweak --- Its Fantastic | Audiogon Discussion Forum
New Tweak --- Its Fantastic | Audiogon Discussion Forum
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Step by step Scott, they will find some additives, process modification or otherwise to improve the flavor profile. Prospect of easier profit breeds ingenuity. And yes, they will push to gain wider acceptance. Similar thing happening to dry aging of meat and countless other fine food preparation processes.
They've always dry aged meat, I don't know of anyone looking how to do it overnight (the time scales are relatively so short I don't see a return here) or more importantly make just any cheap cut the same as the best (this would make someone a lot of money).
There's always a subjective side too, some folks like grass fed and some grain fed.
My understanding is that proper dry aging for steaks take 3-4 weeks. There are koji and koji with combination (like fish sauce) treatment articles I read about since a few years back to mimic dry aging process in 2-7 days. And subjectively people find the steaks from the new process taste similar but different. Haven't had the chance to try it myself.
Funniest thread I've read in ages!
And only had to get to page two to find this gem! 🙂
"I can tell you that after the application of Total Contact to the posts of my deep cell marine battery that powers my dac..that the time to reach a full re-charge has been reduced as much as 25%..I plan on doing an application to my wife's hybrid when the weather permits."
Reminds me I need to do some research. Back when I was still at school the EU released a whole load of beef from the so-called beef mountain for school canteens. This was before those pesky prions ruined everything. Anyway usual fuss over feeding something that had been in deep freeze for a decade was thrown up, but ISTR (and this is where the research was needed) some claimed it improved the meat.
At the time I was a teenager and would therefore eat pretty much anything!
I was too busy to check my listserv when discussion of this umm, "interesting" new tweak first appeared there this morning. Quite a bit of discussion ensued.. I was going to post about it here, but Carl beat me to it..
Thanks for the contact link. This new 'enhancer' could really work! If I could get some at a reasonable price I would try it.
Unfortunately, I don't know the distributor. But if I did, I would seriously try it, just like so many other contact cleaners-enhancers that I have and still use.
Not sure there is a distributor yet, at least according to that thread, just that it will be $300 for an iddy biddy dollop.
Reminds me of a product Tweak (or Tweek?) that I have used before which claimed the same. Not really audible at that time I tried it, but my system was really not good at that time when I had it. Same usage instructions. Decades ago.
The Asians have known about umami for ages. These fermentation processes generate substantial amount of free glutamates used long before MSG was isolated probably responsible for some of what is going on. Time will tell what sticks, enzymatic tenderizers with and without all the flavor enhancers were used more than 50yr ago. This looks like an easy home experiment to try this one.
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