James Silverton wrote:
> Steve wrote on Tue, 5 Oct 2010 09:42:30 -0400:
>
>> Brooklyn1 wrote:
>>> "Steve Freides" wrote:
>>>>
>>>>> We had leftover, Chinese-restaurant supplied, 4-day old
>>>>> white rice in the cardboard container it came in in the
>>>>> 'frig when I looked in there today. My 18-year-old was
>>>>> home sick, and asked for a hot lunch.
>>>>>
>>>>> Wok, or in my case, wok-style-shaped-sorta frying pan, add olive
>>>>> oil, deli ham cut into small pieces, a frozen crushed
>>>>> garlic cube, onion powder, and black pepper, and cook on
>>>>> high heat, stirring often, getting the ham pieces just a
>>>>> bit brown and crunchy.
>>>>>
>>>>> Turn down heat to medium, add more olive oil, leftover
>>>>> rice, more onion powder, more black pepper, and a
>>>>> soy-sauce-like thing - I used Bragg's Liquid Aminos. Stir often,
>>>>> add soy sauce until it tastes right. Voila,
>>>>> homemade pork fried rice.
>
> May I ask a probably OT question? Bragg's Liquid Aminos was mentioned
> and I wonder why anyone would have it around? I've seen it in Fresh
> Fields and our local foood-nut coop but I can't see any advantage over
> regular soy sauce (shoyu), of which I keep 4 varieties: regular,
> light-colored, black and thin. I even have Ponzu (soy sauce with
> citrus juice).

I couldn't really tell you - it's what we've used for soy sauce for a
long time, either that or Dr. Bronner's - I think we started with the
latter close to 30 years ago. Maybe it's got less salt? I really don't
know, but somewhere along the way, we either decided it tasted better,
was better for us, or both.

Certainly not OT, either.

-S-