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Unread 07-11-2011, 09:14 PM   #24
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Join Date: 04-14-10
Location: San Francisco, CA and Phu Quoc Island Vietnam
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I always use 80/20, 2 tablespoons of fish sauce per lb. to bring on the umami, and fresh cracked pepper.

I stole the fish sauce "secret" from the new off the hook gourmet burger chain Umami Burger in Southern California. It adds a nice richness to the burger.

Gore, I'll have to try the sour cream trick.

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