What I learned today

One day a week I try to do nothing but learn new things. It’s a nice break from answering emails, foraging, thinking of new projects, and all the other random things that fill my days. It’s supposed to be on Wednesday, but seeing as how I spent all yesterday staring into the bottomless snakepit of bureaucracy known as the DMV, this weeks learning day is a thursday. This is what I learned….

Cooks Illustrated:

– Several common foods, when cooked, impart a umami, (or 5th taste) to foods. This effect is reached by their high levels of glutamate.

-some common foods are



-salted pork

-Anchovies contain a chemical known as inosinate

-inosinate, when added to glutamate rich foods (like a beef stew with tomato), increases the glutamate flavor by as much as 15 fold


-Pork is cured in one of two ways, wet or dry cured

-Dry cured pork

-rubbed with salt, then aged from 24-50 days

-the salt acts through osmosis to draw the moisture out of the low salinity enviroment of the meat, towards its high salinity exterior

-the meat loses between 18-36% of its weight during this step

-the meat is then rinsed off, and left to age in an environment between 40-50 degrees farenheit

-during this step, the remaining salt works its way into the meat, breaking down the proteins to create , amino acids such as glutamate, giving the finished product the flavors we find in cured meats such as prosciutto

-eating cured me raw it is a fairly recent development which came about with more standardized pig breeding practices, which help to ensure freedom from disease in the meat.

-Wet cured meat

-this process came into fashion with the invention of refrigeration

-refrigeration allows meat to hold that is not fully cured

-the meat is either brined (soaked in salt water), or injected with a brine solution to give it the flavor of dry cured

-this method is cheaper and faster, but with mediocre results

LLC or Corporation:

-Sole proprietorship

-must file a schedule C, as well as a 1040

-taxes are “passed through” to the owner

-“passing through” is the term used when income from a business is taxed at the personal rate of the owner. This is contrasted with corporate tax, which is much lower, but can only be claimed with corporate status


-Created specifically to give small business owners the benefits of incorporation

-Owners still pay “pass through” taxes

-Gives the owners the limited liability benefits of a corporation without the restrictions of a C or S corp

-these liability benefits protect the owner of an LLC from lawsuits arising from debt or injury incurred when carrying out corporate business

-Can form with one or more owners

-Must still file schedule C, as well as 1040 personal income form

-To create, must file “articles of organization” with state

-Should also file LLC operating agreement

-this form governs how profits are distributed throughout the LLC


-Separate legal entity from its owners

-Pays its own taxes, which are separate from the owners/shareholders of the corp.

-two types

-C corp

-basic corporation

-S corp

-historically this is what a small business owner would create to gain the benefits of incorporation, but it as fallen out of favor with the invention of the LLC

-Corporation can be created with one or more owners

-Corporate taxes are significantly lower than personal taxes

-15% up to $50,000

-25% up to $75,000

-Files form 1120 with IRS

-Incorporation brings with it a good deal of responsibility as far as record keeping, so a small organization is often better suited to an LLC

Q: Does the name of the corporation have to be the same as the business?

Limited Liability-

-Corporations and LLC’s offer a good deal of liability protection for their owners. Protecting them from lawsuits and debt. There are a few exceptions

-Unpaid taxes

-Unlawful or intentionally fraudulent actions

-Lawyers call this “piercing the corporate veil”


~ by foragesf on January 1, 2010.

2 Responses to “What I learned today”

  1. a lot learned in one day.

    a note: umami is the nice way of saying msg. like brining is the sexy version of packing proteins in saline solution.


    • Well…. Umami (the 5th taste) is the flavor that is gained by adding MSG, but glutamate and and umami are not the same thing. Traditionally, the umami flavor was gained through adding a fermented paste (such as miso), until the invention of MSG, which is a chemical that many people are allergic to. Adding mushrooms or tomato (and adding anchovies) gives much the same result as MSG (enhanced flavor), but without the negative effects of Monosodium Glutamate. That’s what’s so cool about this; you get all the good without the bad.

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